When:
May 23, 2021 @ 11:00 am – 1:00 pm
2021-05-23T11:00:00-07:00
2021-05-23T13:00:00-07:00
Where:
Online
http://zoom.us/
Cost:
$7 Center Members, $10 General Public
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 the popular dish, omurice!
Sunday, May 23, 2021
11:00 a.m. – 1:00 p.m.
$7 Center Members / $10 General Public
Connect via Zoom; Meeting ID and password to be issued upon registration

  SIGN UP

Omurice is a family favorite home cooked meal in Japan, loved by kids and grownups alike. Omurice is a typical “yoshoku” or western-style meal that was very popular when Kenji was growing up in the Showa period. Kenji’s grandmother and other home cooks in those days learned to make many yoshoku meals for their families which were considered modern and “kakoii.” The trickiest part of omurice is making the omelette, and in this lesson Kenji will give you tips on how to make the perfect “torotoro” omelette (torotoro is Japanese for soft, creamy and melty) which is essential for delicious omurice.

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 omurice 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:

Ingredients:

Makes 2 omurice

Chicken rice:

  • 1 tbsp olive oil
  • 2 cups warm cooked rice
  • 1/2 lb chicken cut into small bite-size pieces
  • 1/2 onion diced
  • 3 tbsp ketchup
  • 1/2 cup cooked green peas
  • pinch of salt
  • pepper to taste

Omelette:

  • 3 eggs (per omelette)
  • 1 tbsp milk (per omelette)
  • 1 tbsp butter
  • pinch of salt (per omelette)
  • chopped parsley to taste

Equipment:

  • knife
  • cutting board
  • 8 inch fry pan
  • saibashi (cooking chopsticks)
  • spatula
  • medium size bowl

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

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