Taiwanese Street Food

About this course

Participants prepare a selection of Japanese dishes, beginning with dashi-based miso soup and knife-cut garnishes before making nasu dengaku with a miso, sake and mirin glaze. The class also covers gyoza filling, folding and cooking, ponzu sauce and Japanese-style sticky rice. Teaching combines demonstrations from a chef with paired work at cooking stations. Dishes are eaten at the chef’s table, or can be packed to take home, and a digital recipe pack is provided for recreating them later.

What you'll learn

• Prepare miso soup using dashi, kombu and dried shiitake mushrooms
• Practise knife techniques for tofu, spring onion and wakame garnishes
• Make and cook nasu dengaku with a miso, sake and mirin glaze
• Create, fold, shape, fry and steam gyoza
• Balance flavours in a ponzu dipping sauce
• Prepare Japanese-style sticky rice

Is this course right for you?

The class is listed as suitable for all levels and involves working in pairs at shared cooking stations. Participants may book alone and be paired with another learner, or attend with someone they know.

• Cooking is carried out in pairs
• Solo bookings may be paired with another participant
• The class includes demonstrations as well as active cooking

Before you go

• All ingredients, equipment and aprons are provided.
• A digital recipe pack is provided.
• Prepared food can be eaten at the chef’s table or packed to take home.
• Water is provided, along with a complimentary glass of bubbles or a soft drink on arrival.