Japanese Home Cooking
Taught by Diana Kuan
Diana Kuan is a food writer, illustrator, and cooking teacher in Brooklyn. Her book The Chinese Takeout Cookbook was published by Random House/Ballantine in 2012. Her work has also appeared in Food & Wine, Time Out New York, The Boston Globe, The Washington Post, and Epicurious. When she's not teaching at the Brainery, she does design and illustration work for Plate & Pencil, a shop of food-related art and other goodies. You can follow her musings on cooking, eating, and visual storytelling on Twitter and Instagram.
*No class on Tuesday, May 3rd!*
Japanese homestyle cooking is full of hearty comfort food favorites. You'll learn three of my favorite dishes to prepare, whether for the weekend or a quick weeknight meal.
We'll start off with onigiri, those adorable rice balls that are a bento box staple. You'll also learn how to make Japanese Braised Pork Belly, an insanely succulent dish that just might find its way into your cooking repertoire. And we'll also make a refreshing Carrot Sesame Salad with Asian pears in groups to complete the meal. And we'll enjoy everything at the end with Japanese green tea.
Japanese Braised Pork Belly
Onigiri (filled and unfilled rice balls)
Carrot Sesame Salad with Asian Pears
Wine and green tea
This class will be hands on for the onigiri and carrot sesame salad recipes, while the pork belly recipe will be a demonstration. Please contact us before registering if you have any food sensitivities.