●It's easy to make Gyoza at home
Gyoza (Dumping) - We make fillings with minced pork and vegetables and wrap with gyoza wrappers, then make crispy gyoza. Gyoza is one of the most popular dish in Japan. I teach you much nicer than you eat in the restaurant.
To make gyoza we first make fillings with minced pork and vegetables. Then we will wrap the fillings with gyoza wrappers, then we steam and fry the wrapped dumplings to create crispy Japanese gyoza.
Wagyu Gyudon (Beef bowl) - We simmer beef and onion with sweet and salty sauce. Then we place the simmered beef with the sauce on top of the warm sticky rice.
Miso Soup - First we will by making Japanese dashi stock by taking cooked bonito flakes and dried konbu and cooking them both with the miso. In our class, we use a yellow type of miso because this type of miso is the most popular and common in Japanese home cooking. Depending on the season, the types of vegetables we put in the soup will vary.
We are very particular about how to cook sticky rice.
Instead of using a rice cooker, we will cook rice in an ordinary pot using an easy but efficient method.
We make soup stock (dashi) from konbu kelp and bonito flakes.
Shirokane 5, Minato-ku, Tokyo