What to Cook This Month
-
Nabeyaki Udon
Classes run for 60 to 90 minutes per session.
5/7 Wed 7:00 AM~(PDT) / 10:00 AM~(EDT)
5/10 Stu 7:00 AM~(PDT) / 10:00 AM~(EDT)
5/10 Stu 1:00 PM~(PDT) / 4:00 PM~(EDT)
Enjoy Nabeyaki Udon, a classic Japanese comfort food. Thick wheat noodles are cooked directly in a personal pot with a flavorful dashi-based soup. It often comes loaded with ingredients such as shiitake mushrooms, green onions, kamaboko fish cake, and a cracked egg cooked in the broth. -
Wafu Kinoko Pasta
Classes run for 60 to 90 minutes per session.
5/14 Wed 7:00 AM~(PDT) / 10:00 AM~(EDT)
5/17 Stu 7:00 AM~(PDT) / 10:00 AM~(EDT)
5/17 Stu 1:00 PM~(PDT) / 4:00 PM~(EDT)
Wafu Kinoko Pasta translates to "Japanese-style mushroom pasta." It’s a popular fusion dish in Japan where spaghetti meets umami-rich ingredients. Assorted mushrooms are sautéed and tossed with the pasta in a characteristic sauce typically made with soy sauce, butter, garlic, and sometimes dashi broth. -
Tonkatsu
Classes run for 60 to 90 minutes per session.
5/21 Wed 7:00 AM~(PDT) / 10:00 AM~(EDT)
5/24 Stu 7:00 AM~(PDT) / 10:00 AM~(EDT)
5/24 Stu 1:00 PM~(PDT) / 4:00 PM~(EDT)
Experience Tonkatsu, a simple yet delicious Japanese dish. It's essentially a pork cutlet, breaded with distinctive Japanese panko crumbs for extra crunch, and deep-fried. Served hot and often sliced, it's typically paired with rice, cabbage, and its namesake tangy Tonkatsu sauce for dipping. -
Oyakodon
Classes run for 60 to 90 minutes per session.
5/28 Wed 7:00 AM~(PDT) / 10:00 AM~(EDT)
5/31 Stu 7:00 AM~(PDT) / 10:00 AM~(EDT)
5/31 Stu 1:00 PM~(PDT) / 4:00 PM~(EDT)
Oyakodon literally translates to "parent-and-child rice bowl." This popular Japanese dish consists of chicken ("parent") and egg ("child") simmered together with sliced onions in a savory and slightly sweet sauce made from dashi, soy sauce, and mirin, all served over a bowl of rice.
What to Cook Next Month Onwards
-
Yakisoba
Classes run for 60 to 90 minutes per session.
6/4 Wed 7:00 AM~(PDT) / 10:00 AM~(EDT)
6/7 Stu 7:00 AM~(PDT) / 10:00 AM~(EDT)
6/7 Stu 1:00 PM~(PDT) / 4:00 PM~(EDT)
A staple of Japanese street food and home cooking, Yakisoba consists of stir-fried wheat noodles. Mixed with pork slices and vegetables such as cabbage and onions, the key flavor comes from the special Yakisoba sauce, providing a unique sweet, savory, and tangy taste. -
Zaru Soba
Classes run for 60 to 90 minutes per session.
6/11 Wed 7:00 AM~(PDT) / 10:00 AM~(EDT)
6/14 Stu 7:00 AM~(PDT) / 10:00 AM~(EDT)
6/14 Stu 1:00 PM~(PDT) / 4:00 PM~(EDT)
Zaru Soba is a simple yet elegant dish of cold buckwheat noodles. Its true character is revealed through the mentsuyu dipping sauce. Appreciating the nuanced, savory taste of this dashi-based sauce as you dip each mouthful of noodles is the heart of the Zaru Soba experience. -
Shogayaki
Classes run for 60 to 90 minutes per session.
6/18 Wed 7:00 AM~(PDT) / 10:00 AM~(EDT)
6/21 Stu 7:00 AM~(PDT) / 10:00 AM~(EDT)
6/21 Stu 1:00 PM~(PDT) / 4:00 PM~(EDT)
Shogayaki is a staple of Japanese home cooking, beloved for its savory and slightly sweet flavor with a distinct ginger kick. Typically using thin pork slices, the meat is sautéed and coated in a sauce based on grated ginger, soy sauce, mirin, and sake. -
Oyakodon
Classes run for 60 to 90 minutes per session.
6/25 Wed 7:00 AM~(PDT) / 10:00 AM~(EDT)
6/28 Stu 7:00 AM~(PDT) / 10:00 AM~(EDT)
6/28 Stu 1:00 PM~(PDT) / 4:00 PM~(EDT)
This features Furikake Onigiri, easy-to-eat rice balls seasoned with "furikake" mix, alongside Kakitama Miso Soup. "Kakitama" refers to the stirred egg dropped into the hot miso soup, creating soft, savory egg threads in the traditional dashi and miso broth.
