Oyakodon has long been one of the most popular dishes in Japan. Basically chicken and egg cooked together and served on rice, it is one of those uncomplicated, but genuinely satisfying dishes we all need from time to time. In this class, we’ll show you how to use a fermented ingredient to take the flavor up to a level a pro would envy. We’ll also show you how to prepare side dishes and a dessert that make oyakadon into oyakodon teishoku.

Time: Apr. 14, 2018 (Sat.) 12:00~15:30
Cost: 4,000 yen (Material and facility usage fee)
What to bring: Apron and something to write with
Deadline: Apr.11, 2018 (Wed.) 11:00 AM

Location: Yanaka (Taito-ku) at a location convenient to both the Chiyoda Subway Line (6 minutes from Sendagi Station) and the JR Yamanote Line (8 minutes from Nippori Station).
Details will be provided to those who register for the class.

Cancellation Policy:
By the way, if you make a reservation, but later find that you cannot attend, please let us know as early as possible.
#Please note that payment of the participation fee will still be expected for a cancellation after the deadline and in the case of a simple failure to attend after making a reservation. Bank transfer details will be provided. A person who reserves a class spot, but then fails to attend, without notifying Kitchen Nippon, may be blocked from further participation. We have decided to implement this rule because we purchase materials for each class and late cancellations and no-shows result in wastage and make it difficult to hold the class fee down.

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This class will be taught by Chef Machiko Tateno.

Sign up by:

1) Sending an email message to kitchennippon@hotmail.com
or
2) Sign up   atmeetuplogonew

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