When:
August 16, 2020 @ 10:00 am – 11:00 am
2020-08-16T10:00:00-07:00
2020-08-16T11:00:00-07:00
Where:
Online
http://zoom.us/
Cost:
Free Admission, Advance Registration Required
Contact:
Haruka Roudebush, Senior Programs Manager
(415) 567-5505
Sign up for our online cooking webinar with chef Kenji Yokoo and learn how to make chirashizushi, a festive Japanese sushi rice dish!
Sunday, August 16, 2020
10:00 a.m. – 11:00 a.m.
Free Admission, Advance Registration Required
Connect via Zoom; Meeting ID and password to be issued upon registration

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Chirashizushi, which literally means “scattered sushi,” is a festive and delicious Japanese dish where you can be very creative. In this class Kenji will teach you step-by-step how to make chirashizushi with tips on how to make the sushi rice, how to make common toppings, and decorating/assembling tips. Since you choose the toppings, chirashizuhi is easily adapted for vegetarians and vegans alike. Making chirashizushi is a lot of fun and we hope you can attend. 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 chirashizushi during the webinar!

Supplies and Ingredients Checklist:

Please gather or prepare the following in advance of the class:

Prepwork:
  • Please prepare 3-4 cups of seasoned sushi rice prior to the class (Kenji’s video lesson on how to make sushi rice here: Sushi Rice)
  • Please soak 6-8 dehydrated shiitake mushrooms in 2 cups of water in the refrigerator for one night prior to the class
Ingredients:
  • 1 large carrot
  • 12-14 snow peas
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake (x 2)
  • 1 tbsp sugar (x2)
  • 4 eggs
  • 1/4 tsp salt (x2)
  • choose seafood you like: cooked shrimp, sashimi grade tuna or salmon, ikura, etc
  • 1/4 surenkon (optional, lotus root marinated in rice vinegar)
  • 1 piece of kampyo (optional, shaved dried gourd)-Needs to be salt washed and  pre-boiled if you choose to use kampyo
  • 1/2 Japanese or Persian cucumber (optional)
  • nori (optional)
  • vegetable oil to grease pan
Equipment:
  • small sauce pan
  • fry pan with lid (nonstick)
  • knife to cut ingredients
  • serving dish, serving bowl or jubako
  • saibashi (cooking chopsticks) or fork to mix eggs
  • cutting board
  • wet dish towel to cool egg crepes
  • large mixing bowls
  • shamoji (rice paddle for mixing)
  • optional: katanuki (vegetable stencil for carrots)

About Kenji Yokoo

Kenji 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 every minute that he could with his grandmother in the kitchen, who taught him everything he knows about cooking. Kenji learned from her not just cooking techniques and the importance of using seasonal ingredients, but that also that the purpose of cooking is to bring joy to the people that you are cooking for. He has been teaching home cooking part time for over 20 years and recently decided to start his own business following his passion. Kenji hosts two Airbnb Japanese cooking classes with over 195 reviews, all five stars. In December 2019, Kenji was awarded the Bay Area “Quality Champion” award by Airbnb for receiving the highest quality scores on his cooking classes. Kenji has also taught team building with Japanese cooking for many Bay Area companies including Adobe, Airbnb and Facebook. With the current situation, Kenji is not teaching his classes in person and has started YouTube channel “Kenji’s Kitchen” so that people can continue to learn how to cook Japanese meals at home. Click here to view the Kenji’s Kitchen YouTube Channel!

 

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