Thursday, June 22nd 6:30pm to 9:30pm
This class will begin a once a month series of seasonal Japanese menus. Each menu will focus on ingredients that introduce you to the Japanese tradition of enjoying seasonal delicacies. The class is hands-on and will finish with a fulfilling dinner that you have made yourselves. In the June class, sweet new onions will be served with soy-vinegar marinated chicken. For the flavor of the ocean, we will make a clear soup of manila clams, garnished with mitsuba, a fresh Japanese herb. Tender greens will be quickly braised with thin fried tofu. English peas will be cooked into rice, giving the steamed rice subtle sweet aroma and bright green color. The details of the menu may change depending on availability of fresh ingredients.
Menu
Clear Soup of Manila Clams
Nanban Marinated Chicken with New Onion
Quick Braise of Greens with Thin Fried Tofu
Rice with English Pea
