Japanese Home Cooking

image courtesy Diana Kuan
7ea48e42 seeable

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.    

This is an old class! Check out the current classes, or sign up for our mailing list to see if we'll offer this one again.

This class might be over, but get first dibs on new sessions and brand-new classes by signing up on our ultra-rad mailing list.

*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.

Menu:
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.

 

Cancellation policy