This past weekend, I hosted my first "Donabe and Japanese Cooking Class". The theme was "Donabe steam dinner".
We cooked all the courses in the donabe steamer, "Mushi Nabe", at the dining table and we enjoyed tasting different steam dishes as we cooked. Both dates were the great success and I had the most wonderful time thanks to the most wonderful people who came to the classes!!
I am reminded how lucky I was for having the opportunity to connect with those people through cooking.
This weekend's cooking class theme will be "Miso Making". There are still a few seats available. It's going to be a very special class, because we will make the traditional miso from scratch by using the premium ingredients brought from Japan. We will also taste some delicious miso-themed dishes, including "Ishikari Nabe" (Hokkaido-style salmon and vegetables hot pot) cooked in our donabe.
Please visit toiro's website to sign up for the class. I will also announce February cooking class schedule soon (hopefully this week). So, please check back the site regularly.
Here's the menu from the donabe steaming classes, and some of the photos from the classes.
Menu
Steamed vegetables with miso-mayo dipping
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Steamed tofu with black sesame sauce
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Pork shumai with black vinegar - soy sauce
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Steamed pork belly and cabbage with yuzu dashi ponzu sauce
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“Shime” udon with donabe
Wine
2008 Mas Grand Plagniol, Costieres de Nimes (AOC) (Languedoc, France)
Thank you, and happy donabe life.
