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Kateiryouri
“Home Cooking”
Beginning Students
Course Info & Syllabus
Goal: Students will learn the basic fundamentals of Japanese cuisine and how to incorporate it into everyday American cooking and dishes. Students will receive hands-on training and practice at preparing dishes that are pan-fried, grilled/broiled, and deep fried as well as sauces, soups and stocks and donburi dishes. These will be in beef, chicken, pork, fish and seafood. In addition, by the end of the program students will be able to make basic sushi and rolls.
Those who sign up can bring their favorite kitchen knife (Sharp please!!!) or if you don’t have one, I can provide one to use for classes. If you’d like to buy one I can make suggestions. I prefer to have at least 2 students at a time. This is helpful to you, as you’ll have somebody to compare notes with. Please take notes. They’ll be indispensable to you in the future! The small fee I have to charge just covers my time with you and ingredients we’ll be using and consuming in class. It won’t seem like we’re using all of that food cost at first, but it will build for our sushi finale at the end of the course! Plus, I only buy the best available ingredients. I was afforded the best available ingredients in my education and feel my students should have the same privilege. You are welcome to invite your spouses or significant others. If they participate, we’ll need to cover their food cost too. You are welcome to take all the leftovers home that you want! If you’re still hungry for more education at the end of class 4, I can create a more advanced course for you. It all depends on what you want to learn. I can teach very fancy and more advanced techniques up to royal/formal kaiseki dinners.
The complete course covers 4 weeks, one day per week which is 2 to 2 ½ hours in length. $40 per week per student covers what I have to teach you plus all food costs. “Teach a man to fish and he eats for a lifetime.”
Hopefully all of these lessons will inspire you to create your own Eastern/ Pacific Rim styled dishes. Although I will teach very traditional methods, it will give you the foundations, tools and skills to build your own techniques and unique dishes from. There are no limits to your own creativity!
Class 1
Introduction to ingredients, tools, and basics
Students will learn foundational ideas, methods, and ingredients and how to do basic cutting. Also, we’ll taste some unique natural ingredients and their manufactured counterparts. You’ll see how primary soup stock (Ichiban dashi), and miso soup is made. And we’ll enjoy miso soup, steamed rice, and a cucumber salad at the end of class.
Class 2
Continued basics and meat cutting
Today we’ll look at some additional sauces and learn some basic and very popular chicken dishes. These will go over broiling, pan frying, flambé and deep frying. Also we’ll make a simmered dish. Students will make rice and ichiban dashi for today’s sauces. We’ll use the rest for miso soup if there’s any left over.
Class 3
Beef and Pork Dishes
For this class we’ll be making delicious beef and green onion rolls (Gyu-Negi), a hearty meat and potatoes dish (Niku-Jaga), tonkatsu (a Japanese favorite), and katsudon, which is similar to Oyakodon we made last week. Students will get further practice at making dashi and rice at the beginning of class.
Class 4
Seafood and Sushi!
*Class may run over time
All of which are sushi bar favorites!!!
Lastly we’ll be learning about seafood and sushi. We’ll be working mostly with cooked seafood, but may incorporate some uncooked items if they’re available. You’ll also see how sushi rice is made. It’s very different from just plain old steamed rice. Snow White Tilapia is a great quick seafood appetizer that will leave dinner guests wanting more. We’ll make shrimp tempura and use them in sushi rolls as well as crab, cucumber, and avocado. We’ll learn the popular Nigiri-zushi (hand formed fingers of fish and rice) 6 and 8 step methods. Also we’ll be making other popular sushi bar treats, broiled sweet eel hand rolls and Dynamite Scallop!
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