Thursday, September 21st, 6:30 pm to 9:30 pm $70
Autumn will be here soon but summer is not yet ended. At the farmer’s markets, the summer vegetables and beginning of autumn vegetables are all there waiting for you in the cool breeze under the bright sun. Let’s cook up the local abundance using Japanese seasonings, herbs and cooking techniques creating Japanese tapas. One of the stars of the menu will be Hiryuzu. This is a deep fried tofu ball. Tofu will first be pressed to squeeze out excess water, then ground in a Japanese mortar for smoother texture, Japanese mountain yams will be grated and added, with other chopped vegetables, to the mixture. Finally the mixture will be rolled and fried in oil. Hiryuzu makes an unusual but great accompaniment to sake.
The class is hands-on and we will all sit down for fulfilling dinner that you have made yourselves. Bring your sake if you wish to toast for your dishes.
Hiryuzu: Deep Fried Tofu Balls with Vegetables
Yakimiso: Miso Condiment with Eggplant, Pepper, Shiso and Ginger
Onigiri: Small Rice Balls with Fresh Shelling Beans
Tori Karaage: Ginger-Soy Flavored Deep Fried Chicken
Nibitashi: Quick Braise of Leafy Green
Tamageni Suraisu: Onion Slices with Freshly Shaved Katsuobushi (Cured Bonito)
Daikon Sengiri Sarada: Salad of Daikon and Shiso, Creamy Dressing
