Japanese Feast

About this course

The class combines chef-led demonstrations with hands-on preparation at shared cooking stations. Participants make miso soup with dashi, kombu and dried shiitake mushrooms, practise knife cuts for garnishes, and prepare nasu dengaku with a miso, sake and mirin glaze. They also create a pork, prawn and cabbage gyoza filling, fold the dumplings, and cook them using frying and steaming techniques. The session covers ponzu and Japanese-style sticky rice, with the completed dishes eaten at the chef’s table or packed to take home.

What you'll learn

• Prepare miso soup using dashi powder, kombu and dried shiitake mushrooms.
• Use knife skills to dice tofu and slice spring onion and wakame for garnishes.
• Cook aubergine as nasu dengaku with a miso, sake and mirin glaze.
• Make, fold and shape gyoza, then fry and steam them.
• Balance flavours in ponzu dipping sauce and prepare Japanese-style sticky rice.

Is this course right for you?

Listed as suitable for all levels, the class is structured around demonstrations followed by paired cooking. Participants work with another attendee at a cooking station, although solo bookings can be matched with someone else. The session includes both active preparation and time to eat the dishes together.

• Pair work is part of the cooking format.
• Solo attendees may be paired with another participant.

Before you go

• All ingredients and equipment are provided.
• Aprons are provided.
• A digital recipe pack is included for recreating the dishes at home.
• Completed dishes can be eaten at the chef’s table or packed to take home.