I would like to say a big THANK YOU to everyone who came out tonight to our first Japanese cooking workshop at UBC farm. I had a great time with everyone and we were so fortunate to cook amazing and delicious organic vegetables picked right at UBC Farm.
If you have any questions, please don’t hesitate to email me to firstname.lastname@example.org. I am more than happy to answer any questions you have. Hope you cook some dishes we learned tonight!
Also thank you so much to Seth and Carly to reach out to me and organize this wonderful workshop. A big thank you to Amanda to help me during the workshop!
Thank you again, everyone and hope to see you all soon!
Thank you so much, Abeer at Roundhouse radio 98.3 Vancouver for having me yesterday and Stirling for guiding me and made me relax. It was super fun. Here is a link to my segment with Stirling – http://bit.ly/2bDHUBL whoever missed listening!
Tune on Roundhouse radio 98.3 Vancouver tomorrow at 11:30am for listening to Sense of Place! I will be on air interview talking about UBC Farm workshop and Japanese authentic cooking! So excited!
These sweet yummy little Japanese style donut holes are called Sata Andagi and originally are from Okinawa. They are made simply from eggs, sugar, flour and a little oil and milk and deep fried. My kids called them “Tim Bites” but I say no…. they are “Kim Bites” from Kimiko’s Kitchen!
Okinawan Donut holes
- 80g sugar
- 2 eggs
- 1 tbs. oil
- 200g flour
- 1 tsp. baking powder
- Oil for deep frying
- 2 tbsp. Sugar
- 1 tsp. Cinnamon
- In a medium bowl, combine flour and baking powder.
- In another bowl, mix sugar, eggs and oil and mix well.
- Add flour mixture to egg mixture and combine.
- Make small balls of dough about 1 inch in diameter and gently add them to hot oil in a deep frying pan. Turn often and deep-fry about 6-7 minutes till golden brown, with a large split in the center. Cool slightly and sprinkle cinnamon sugar if you like.
I was so lucky to attend a lovely cooking class this week in Pender Island with my mother in law. Lisa Ferro showed us gorgeous three dishes and three lovely chocolate desserts. I had so much fun with 12 ladies and 5 hours went so quick.
I am too a cooking instructor, so I know how much work and effort Lisa put in this cooking class. She did an amazing job and I learned so much from her.
Find out more about Lisa Ferro, visit her website, www.fortytwowoodenspoons.com
Rakkyo is one of the popular pickles in Japan and is a must have pickles when you eat Japanese style curry. When I saw fresh rakkyo at near by Japanese grocery store last week, I was so excited! I emailed my mom to ask her secret rakkyo recipe. It takes time to rinse and peel, but it totally worth it!
1 kg Rakkyo
2 tbsp Sea salt
2 cups of rice vinegar (500 ml)
1 1/4 cup sugar (200gm)
Takanotsume dried chillies 2 or 3 (optional)
A wide-rimmed preserving sterilized jars (2 x 1l jar)
1)Place the rice vinegar, sugar and salt in a small saucepan and heat. When the sugar has dissolved, remove from the heat and set aside.
2) Rinse the rakkyo in water and gently peel thin outer skin.
3) Put the rakkyo and chilies(if you are using) into two sterilized jars and pour the vinegar mixture over the rakkyo.
4) Leave the jars on the counter to cool and place the lids on after they cool.
5) Keep the jars in the refrigerator.
- Stir the rakkyo every day for first 5 days.
- The pickles will be ready to eat in 2-3 months and will keep for about up to one year.
This is the winner for weekday meal. You can whip up this dish with 10 minutes, especially if you use already cut up meat for stir fry and vegetables which you can find at most of super markets! Use beef instead of pork and substitute with any vegetable you have in your fridge, such as carrot, red pepper, celery, cauliflower, zucchini etc.
What you need; 4 servings
- 350g of pork tenderloin or pork loin cut into bite size slices
- 1 head broccoli about 300g chopped and parboiled.
- 1 tablespoon Cooking Oil + 1 teaspoon
- 1 tablespoon Low sodium soy sauce
- 1 tablespoon Mirin
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- In a small bowl, mix soy sauce and mirin and set aside.
- In large wok or frying pan, heat 1 tablespoon oil over high heat; stir-fry pork about 3-5 minutes and transfer to plate.
- Add a bit of cooking oil to the pan about 1 teaspoon and add garlic and ginger and stir fry over stir-fry over medium heat for 30 seconds.
- Add broccoli and stir fry for about 2-3 minutes and return pork to the pan.
- Add soy sauce and mirin and mix well for 2 minutes.
- Serve immediately with cooked rice.