Japanese mochi, tofu and dumplings
Wednesday 22 May 2019, 6:30pm–10:00pm
The Japanese cuisine is rich in satiating 'comfort' foods such as mochi (sticky rice cakes) and dumplings. On the other hand, it also makes extensive use of 'bland' ingredients such as tofu that can be challenging in creating interesting dishes. This intensive class focuses on both aspects of Japanese cuisine, through a series of demos and hands-on lessons. Discover how mochi and dumplings can come in savoury and sweet guises, as well as a wide range of tofu-based recipes that will leave you craving for more (yes, the humble tofu!). Sample the culinary creations during class for your dinner, or bring along food containers if you wish to take them home. This class may be attended on a stand-alone basis, or combine it with another class (discounts apply if attending multiple classes).
Some of the recipes featured:
OYAKI (Nagano-style filled dumplings), SHIRA-AE (sesame and tofu dressing for vegetables and seafood), CHICKEN AND TOFU TSUMIRE (dumplings in dashi-based sauce), AGE-MOCHI (pan-fried savoury mochi), MITARASHI-DANGO (grilled mochi ball skewers with sweet and salty glaze), DAIFUKU-MOCHI (filled soft mochi dessert), Please note that the recipes and techniques listed here may be subject to change without notice. Vegetarian options available for some recipes—please enquire at the time of booking.
Start Time: 6:30 pm Wed 22-05-2019
Finish Time: 10:00pm Wed 22-05-2019
Speaker: Riko Hashimoto
Location: Cuppacumbalong Homestead, 21 Naas Rd, Tharwa ACT 2620 Australia [MAP]
Includes: course notes, all food items for cooking lessons, use of kitchen facilities and utensils
Bring: apron, protective footwear, note-taking materials (e.g. pen, paper, tablet, laptop), camera (optional), sealable food containers (for taking home the food you make)