Explore all of the upcoming programs and events at the Center.

Kenji’s Kitchen – Chicken Karaage Online Cooking Class
Apr 25 @ 11:00 am – 12:30 pm
Sign up for our online cooking webinar with chef Kenji Yokoo and learn how to make delicious, crispy fried chicken karaage!
Sunday, April 25, 2021
11:00 a.m. – 12:30 p.m.
$7 Center Members / $10 General Public
Connect via Zoom; Meeting ID and password to be issued upon registration


Chef Kenji Yokoo will be teaching how to make crispy fried chicken karaage and cabbage salad in this month’s online cooking class. “Chicken karaage (Japanese style fried chicken) is one of the most popular home cooked dishes in Japan and was one of my favorites when I was growing up. My grandmother would often make karaage for my bento box to eat at school and we would bring karaage on picnics (including hanami). We also often enjoyed karaage at home. Most home cooks in Japan use a deep fryer to make karaage, but I will show you how to make the crispiest, juiciest and most flavorful karaage with simple pan frying. In this class, I will also teach you how to make a cabbage salad with a creamy miso dressing which is the perfect side dish to karaage,” says Kenji.

In our cooking class, you’ll be joining Kenji over Zoom, and you can either watch and enjoy, or follow along in your own kitchen with Kenji’s instructions and make your own chicken karaage and cabbage salad during the webinar!

For those of you who wish to cook along with Kenji, please gather or prepare the following ingredients and supplies in advance:


Karaage Ingredients:
  • 1 lb boneless chicken thighs (can use chicken breast but chicken thighs are much more flavorful)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 clove of garlic (grated)
  • 1 tsp ginger (grated)
  • 1 tbsp sake
  • 1/2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 3 tbsp all purpose flour
  • 5 tbsp potato starch
  • vegetable oil for frying
  • lemon (optional)
Cabbage Salad with Miso Dressing Ingredients:
  • 1/2 of a cabbage
  • 2 tbsp white miso (Learn all about miso at my YouTube video here)
  • 1 tbsp mirin
  • 1 tsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tbsp olive oil
  • 1 tsp ginger (grated)
  • ground black pepper (to taste)
  • knife (for cutting chicken)
  • cutting board
  • large plastic zip-lock bag
  • grater
  • frying pan (10-12 inch)
  • cooking chopsticks
  • tray for potato starch
  • cooling rack
  • mixing bowl
  • whisk
  • salad bowl
  • 2 spoons for tossing salad

About Kenji Yokoo

Kenji Yokoo, founder of the Bay Area based “Kenji’s Kitchen,” was born and raised in southern rural Japan and has been passionate about cooking from a very young age. As is common in Japan, he grew up in a home with three generations and spent all his time with his grandmother in the kitchen. She taught him everything he knows about cooking. Kenji learned from his grandmother not just traditional Japanese cooking techniques, but that the purpose of cooking is to bring joy to the people that you are cooking for. Kenji was given the Bay Area “Quality Champion” award by Airbnb for receiving the highest quality scores on his cooking classes. Kenji has also taught team building events with Japanese cooking for many Bay Area companies including Google, Adobe, Airbnb and Facebook. Kenji is also a cooking instructor at the Japanese Cultural and Community Center of Northern California where he runs online webinars on traditional Japanese dishes. Click here to view Kenji’s Kitchen YouTube Channel

Spring 2021 Kaiseki Cooking Workshop
May 1 @ 11:00 am – 1:00 pm

Spring Kaiseki Workshop

Saturday, May 1, 2021
11:00 a.m. – 1:00 p.m.
Instructor: Larry Sokyo Tiscornia and Kimika Soko Takechi
$7 Center Members, $10 General Public
Connect via Zoom; Meeting ID and password to be issued upon registration

Our popular seasonal Kaiseki cooking workshops are back, in virtual format! These cooking workshop menus consist of an elegant multi-course meal in the Kaiseki tradition using a menu of fresh ingredients to reflect the flavors and colors of each season. Our Spring Kaiseki Workshop will feature chirashi sushi (scattered ingredient sushi) and kuzutataki soup (kudzu coated poached white fish). Chakin sushi (chirashi sushi  wrapped in a thin egg wrapper) will also be made. The preparation of ichiban dashi soup stock will be demonstrated. Easy to follow recipes will be provided.

Spring Tasting Menu:

  • Chirashi Sushi (scattered ingredient sushi)
  • Kuzutataki Soup (kudzu coated poached white fish)
  • Chakin Sushi (chirashi sushi  wrapped in thin egg wrapper).
  • Ichiban dashi (soup stock made with konbu kelp and katsuobushi shaved dried bonito fish)

Note – This workshop will be virtual and may be a little more challenging to follow along compared to our in-person kaiseki cooking workshops. For those that want to try cooking along at home, you are advised to have the sushi ingredients cooked and cut before the start of the workshop. The rice should be ready by 2:30pm as well as the sushi vinegar.



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