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Japanese cooking lesson in Ningyocho: Gyoza, eggplant, and corn rice

att.Kitchen

ReleaseOctober 16, 2019

On August 24th, Japanese cooking class “att.Kitchen” was held at Ito Ryokan in Ningyocho, Tokyo.

Japanese cooking lesson attKitchen The participants for this time were Santy, a Nepali student studying in Japan, and Madoka, a Japanese woman. They both participated in the last lesson as well.

Professional cooking instructor, Chie, created a menu with dishes suitable for August still in the midst of heat. The menu included corn rice, eggplant agebitashi (deep-fried and marinated), and gyoza.

First of all, they started with preparing corn rice, which takes time to cook. After washing rice and putting it in a rice cooker, shave corn from the cob using a knife and add them to the rice cooker. The point is to put the cob into the rice cooker with rice and corn, as the cob releases nice umami while cooking and the rice absorbs the umami to make it more flavorful. Then, start cooking with a regular cooking course.

Next, they prepared eggplant agebitashi. When you cut the eggplant, make some angular slits on the skin so that the eggplant can absorb flavor better and it makes it easier to eat as the skin will be easier to tear with chopsticks or your teeth.

Japanese cooking lesson attKitchenEggplant agebitashi

After deep-frying the eggplant, put it into a marinade and let it cool down so that it can absorb the flavor.

Japanese cooking lesson attKitchenEggplant agebitashi

Although eggplant agebitashi is one of the standard Japanese dishes, Santi had never tried it yet, so she was really looking forward to eating it.

The last dish was gyoza. The filling included ground pork, cabbage, nira Chinese chives, and ginger. They worked together to cut them all.

Japanese cooking lesson attKitchen Preparing the filling for gyoza.

Add seasonings and chopped vegetables to ground pork and mix them by hand. In Nepal, there is a similar dish, called “momo.” As Santi frequently makes “momo” with her family and friends, she looked very comfortable making gyoza.

Japanese cooking lesson attKitchenMixing ground pork by hand

As it takes too long to make gyoza skin from flour, they used commercially-available gyoza skin. First, Chie showed how to create a beautiful piece of gyoza.

Japanese cooking lesson attKitchenMaking gyoza

Japanese cooking lesson attKitchenThe beautiful piece of gyoza by Chie

Both Santi and Madoka had experience making gyoza, so the three of them started making gyoza pieces.

Japanese cooking lesson attKitchenMaking gyoza

They made different shapes of gyoza with different amounts of filling. Comparing the difference among the gyoza, they laughed together, saying “your personality appears in the gyoza you make.”

Japanese cooking lesson attKitchenGyoza

Japanese cooking lesson attKitchenGyoza

Japanese cooking lesson attKitchenThey all look great.

After baking the gyoza, making cold miso soup, dishing up the corn rice as well as the other dishes, the meal is completed.
The instructions for making the miso cold soup can be found at: http://att-japan.net/en/archives/7112

Japanese cooking lesson attKitchen As they used a whole corn on the cob, the corn rice was very rich in corn, with half rice and half corn.

The crispy texture of the sweet corn was wonderful, making them munch it.

Japanese cooking lesson attKitchen The eggplant agebitashi was very juicy, so it stimulates your appetite even if you feel exhausted from the heat.

Japanese cooking lesson attKitchen They were talking about how the gyoza turned out beautifully and the ones they shaped and cooked themselves were better than those at restaurants, having a great time eating together.

Japanese cooking lesson attKitchen They look very delicious

Japanese cooking lesson attKitchen Santi (left), who participated in this cooking class twice, said that she would love to participate again!

Would you like to join our cooking class?
The next att.Kitchen: November 16 (Sat), 11:00 – 14:00
For details, please access: http://att-japan.net/archives/1358


*The information herein is as of September 2019.


Advice from chef

In order to make crispy gyoza, take time to thoroughly smother them by leaving them on high heat with a lid on.

Comments from the Particpants