Cookalong - live from Japan!
After a sell out cookalong last month, please join the Australia-Japan Society of Tasmania again from your own kitchen as we link to Japan for a live cooking class. This time Japanese home chef Mitsuko will show us how to prepare Oyakodon following easy step-by-step instructions.
You are invited to cook along with Mitsuko in your own kitchen, using ingredients that are readily available at the supermarket. You can ask questions along the way and share a delicious meal at the end.
The event will be held on Saturday 4 July 2020 from 6 to 7.30pm (Tassie time).
Only $10 for members and $15 for non-members.
Capped at 15 participants, book now to ensure your place!
Please note that this is an online event only and a separate link will be emailed to you closer to the date and once registered. To participate you will need to have access to a device capable of joining a zoom meeting.
- 200g chicken thighs
- 1 onion
- 2 eggs
- 1cup dashi
- 2tbs mirin
- 2tbs sake
- 2tbs soy sauce
- 1tbs sugar
1) Precook rice (1/2 cup of uncooked rice per person= 1.5 cup of cooked rice per person approximately). Use a rice cooker or absorption method in a pot (see packet directions). As a general rule of rice to water ratio, you should be able to lay your hand flat in the rice in the pot or rice cooker, and have the water reach your wrist.
2) Cut chicken into bite-sized pieces and thickly slice onions.
3) Cook the onion and chicken in a pan with a little oil, for about 5 minutes, until chicken is cooked through. (Vegetarians can use firm tofu, cut into cubes, instead of chicken)
4) Mix the wet ingredients including the egg together in a bowl or large jug.
5) Pour this over the cooked chicken and onion; cook until egg starts to solidify slightly.
6) Place rice in a deep bowl (1.5 cups of cooked rice per person).
7) Place cooked egg mixture over rice and garnish with chopped spring onions.
8) Start eating :) (Usually eaten with a spoon)
Image: Japan Center