Wednesday, April 29, 2015

After having taught Japanese home cooking in Tokyo for the last 3 years, I am ready to offer classes in Hong Kong!  Class schedules are posted below and I hope you will come and join me in my kitchen soon!

Class Location: Repulse Bay (exact location will be sent to you when you register via email)

Time: 10:30 a.m. to 1:30 p.m.

  • Tuesday, May 19, 2015 (HELPER CLASS)  Tempura & Soba noodle, Fish with Teriyaki sauce and more
Tempura and soba noodle goes well together and you will also learn how to make noodle sauce for soba. Teriyaki fish is also on the menu along with salad with sesame dressing.  (HK$500)

  • Wednesday, May 27, 2015   Japanese 101 (basic class)
In this class you will learn how to make vegeterian maki rolls (including inside-out maki), rice balls, miso  soup, pork & ginger, and green vegetable with wasabi sauce. You will also be introduced to basic Japanese condiments.  Half of this class is very hands-on and you will be making your own rolls. (HK$450)

  • Tuesday, June 16, 2015  Traditional Dishes: White miso marinated fish, sticky rice with chicken, cucumber pickles and more  
You will learn how to prepare very popular dish, white miso marinated fish. Along with sticky rice with chicken, spinach with tofu & sesame dressing, and cucumber pickles, you can create your Japanese dinner for your families. (HK$500)



CLASS REGISTRATION: Send an e-mail toLiving with Accents or call Junko at +(852)9720-8796.

NOTEClass charges include recipes, ingredients and tasting. Class maybe cancelled if it does not reach to a minimum of 4.

CANCELLATION POLICY: Cancellation fees (50% fee) occurs when you cancel your registration 2 days prior to the scheduled class unless you exercise your option to re-register to another class. Cancellations made within 24 hours of the lesson, as well as no-show will be charged 100% of the class fees and there will be no option to re-register to another class.

White miso marinated fish

White Miso Marinated Fish (Saikyo zuke)

This traditional dish using white miso can be made at home easily. The flavor from sake, miring and miso simply melts in your mouth!



Ingredients (for four):

Filet of fish* (see note below) 4 fillets
Sake 2 tablespoons
White miso** 4 tablespoons
Mirin 2 tablespoons
In a small bowl, mix sake, mirin and white miso. Place the fish fillets in a tray and coat them with the miso mix on both sides. Keep it refrigerated for 2 hours to over night.  Take the fillets out of the marinade and using a paper towel or a spoon, wipe off the miso. Miso on the fillets causes to burn. In a large frying pan, place a aluminum foil or baking sheet to prevent the fish from sticking to the pan (make sure to cut the baking sheet small enough to stay within the pan; otherwise the paper may catch a fire!).  Grill the fish for about a minuet to two on each side (just enough to see its color started to brown and do not over cook). 


*White fish are the best fish for this marinade such as black cod, tooth fish, red snapper, or spanish mackerel. Salmon are used often as well. 

Monday, April 27, 2015

Spinach with Tofu & Sesame Dressing (Tofu goma ae)

This is a traditional side dish prepared with tofu and spinach. But you can use other green vegetables of your choice. My daughter likes it without green! 




Ingredients (for four):

Spinach                            1 bunch
Water                                  4 cups

White sesame paste:
Tofu                                   1/2 block (you can choose either silky one or hard one)
White sesame*                     2 teaspoons (roasted)
Sesame paste or tahini 2 tablespoons
Low sodium soy sauce 1 teaspoon
White miso 1 tablespoon
Brown sugar (or regular sugar) 1/4 teaspoon (optional)

Put water into a large pot with high heat. Once the water boils, turn the heat down and add spinach; wilt the spinach for a very short time (about 2 minuets). Take the spinach out of the water and drain the water well. Cut the cooked spinach into 3-4 cm (1 1/2 inches) long and squeeze the cut spinach in your hand to take out more water. 


Grind sesame in a sesame grinder (or mortar & pestle) and add it to a large bowl. Mix  sesame, sesame paste, miso and soy sauce well.  Break tofu into small pieces with your hands and place them into the bowl. Mix it well to make a pasty sauce. Add spinach in to the large bowl and mix well with the paste and serve.

* Japanese or Korean sesame is recommended for this dish