What could be more satisfying than a hot bowl of noodles?
We will prepare some of the most popular Japanese noodle dishes such as yakisoba (wheat noodles fried with vegetables and meat), tempura udon (thick noodles in a tasty broth of konbu and shiitake dashi topped with crisp assorted vegetable tempura) and buckwheat soba noodles in broth.
The menu will be complimented with simmered fried tofu with pumpkin and carrots, crunchy lotus root kimpira, braised potato and onion and a salad of slivered vegetables tossed in ginger sesame dressing.
Then we will sit down and enjoy lunch together. Recipes for dashi and dipping sauce will be included with the handouts for the day.
Instructor
Hema Parekh specializes in Indian and Asian vegetarian cooking. She is dedicated to healthy, flavorful vegetarian dining with fresh ingredients, prepared with the magic of herbs and spices. She is the author of several cookbooks, including The Asian Vegan Kitchen. Hema is a certified teacher, nutritionist and culinary consultant, with more than 25 years’ experience. Her friendly manner and easy style make for a fun-filled class.
Wed
Mar 9
10:30am–1pm
Class fee: ¥9,500
Off-site: Ebisu Station
Cancel by Mar 2
