Online Cooking Class: Three Weeks of Japanese Vegetarian Cuisine
Fri, Nov 29th
Sat, Nov 30th
Fri, Nov 29th
Sat, Nov 30th
Discover the most delicious vegetarian dishes Japanese cuisine has to offer in a three-week online cooking class series.
A collection of savory vegetarian Japanese dishes awaits you in this three-week virtual cooking class series with Chef Kumi! In week one, you'll prepare a savory shoyu ramen. In week two, create a vegetarian version of Japanese katsudon. Finish week three of your online cooking class with gyoza and mazemen noodles.
MENU
Week 1: Shoyu Ramen
Week 2: Japanese Vegetarian Katsudon
Week 3: Gyoza and Mazemen Noodles
Chef demonstrates each step and assists you as you perform each step.
Ask questions and have the chef check your progress.
- Recipes Recipes are sent in your booking confirmation.
- Ingredients Ingredients can be adapted for dietary restrictions or lack of availability.
- Technology Connect with the chef using Zoom on your computer, tablet or mobile device.
- Class Participation Chime in with questions through audio or chat. Use of video is optional.
- Class Minimum 4 guests
- Class Maximum 20 guests
- Event Duration 2 hours
- LabelsInternational Chefs, Vegetarian, Asian, Japanese
Ingredients
Water
Kombu (dried kelp)
Dried shiitake mushrooms
Fresh shiitake mushrooms
Onion
Scallions
Fresh ginger
Fresh garlic
Tomato
Soy sauce
Mirin
Sake
Sugar
Egg
Menma (seasoned bamboo shoots)
Dried wakame seaweed
Baby bok choy
Baby corn
Firm tofu
Flour
Sesame oil
Salt
Pepper
Fresh or dried ramen noodles
Chili sesame oil
Chili flakes
Week 2:
Japanese white rice
Water
Kombu (dried kelp)
Firm tofu
Eggs
Flour
Panko breadcrumbs
Salt
Canola oil
Tonkatsu or Worcestershire sauce
Yellow onion
Scallions
Enoki mushrooms
Kombu dashi
Sugar
Soy sauce
Sake
Cabbage
Sesame oil
White sesame seeds
Fresh garlic
Chili flakes, optional
Optional condiments: Japanese shichimi togarashi, curly lettuce and shiso leaves
Week 3:
Firm tofu
Shiitake mushrooms
Scallions
Garlic chives
Fresh ginger
Fresh garlic
Soy sauce
Sesame oil
Sugar
Sake
Round-shaped dumpling/gyoza/potsticker skins
Salt
Pepper
Canola oil
Water
Rice vinegar or apple cider vinegar
Sesame chili oil
White sesame seeds
Fresh or dried ramen noodles
Baby bok choy
Vegetarian oyster sauce
Ketchup
You ban Jian (chili bean sauce)
Kitchen Equipment
Medium cooking pot
Two small cooking pots
Steeping bottle or container that holds 1200ml -1500ml liquid
Frying pan
Measuring cups and spoons
Measuring jars
Scale
Prep trays
Prep bowls
Chopping board
Knife
Sieve
Tongs
Ladle
Spatula
Spoons/forks
Paper towels
Ramen bowl for serving ramen
Chopsticks
Grater
Week 2:
Small cooking pot with lid
Cooking pot with lid
Frying pan or pot for frying
Chopping board
Knife
Prep bowls
Prep trays
Scale
Measuring cups and spoons
Spatula
Tongs
Ladle
Sieve
Fork
Paper towels
Serving bowls and small plates
Chopsticks
Week 3:
Frying pan with lid
Mixing bowls
Chopping board
Knife
Grater
Sieve
Prep trays
Measuring cups and spoons
Spatula
Paper towels
Serving plate or bowl
Reviews Guests Left For Other Experiences
Nickie
10 Oct 2021
Chef Kumi did a great job! She moved at a very manageable pace and the end result was delicious. I hope to see her in a class again!
Tehmina
05 Jul 2021
Chef Kumi was a patient and thorough teacher. She stopped to answer questions and explained every step. It was a fun class.
Alex
18 Jun 2021
Chef Kumi was awesome! Very clear in explaining the ingredients and each step. The food turned out amazing and we'll definitely be adding it to our dinner repertoire!
Chef Kumi was born and raised in Japan and developed an interest in cooking early in life while helping her mother in the kitchen. She attended college in the U.S. and culinary school in Switzerland, though her longing to understand local food cultures has taken her across Asia, where she’s lived and worked for the past 20 years. Having taught at various culinary schools, Chef Kumi has become passionate about sharing her experience and knowledge.
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