The rain has stopped and the evening has cleared
We had a lot of events on the weekend, so I was a little late in telling you about the cooking class.
On October 10st, the 21st and 1nd Intermediate Sunday classes were held.Keiko Imamura is in charge of both the morning and the afternoon.
The first menu consists of 1 items: pumpkin rice porridge, shinoda kinchaku, wakame seaweed and dried daikon radish in two bowls, and green onion miso mochi.
At the intermediate level, unlike at the beginner level, recipes that can be used for hospitality with a little ingenuity, and recipes that look like a la carte dishes will also appear.However, we must not forget that there are important dietary dishes that can be reviewed in the advanced and master courses, and even if it is a gorgeous dish, it should be based on the basic cooking methods learned in the beginner's class. I mean cooking.For pumpkin rice porridge, we learned how to make red bean rice porridge at the beginner level, so we can review things like checking the pressure cooker lid and adjusting the amount of water.Shinta Kinchaku comes with steamed rice.In Wakame and dried daikon radish, there is a way to rehydrate dried daikon radish.Negi miso mochi is a light meal, but the process of kneading the dough to make it smooth appears in a variety of situations, from beginners to masters.Each work is casual, but what I have learned so far, he will appear more and more in the menu from now on.
The culmination of that experience is reflected in the dishes you make now.
The second menu consists of five items: rice with burdock and fried rice, vegetable soup, ganmodoki and green vegetables, boiled hijiki gomoku, and tofu cake.As a review, I would like to continue with the review of steamed burdock with fried rice.
If you find something that makes you think, "Huh? Is there a memo missing here??", please ask your teacher in the next class.
At noon, everyone introduced themselves. “I work at a kindergarten, and I am taking this class because it is a brown rice school lunch.” “I am studying nursing, but I am also interested in macro science, so I would like to go to the normal course.” This is a class where we can interact with each other in various ways from now on.
Tofu cake is an interesting cake with couscous serving as the base of the cake.Tofu is kneaded with sesame and soy milk, and then kneaded with arrowroot to make a filling.This is also a review of how to handle kudzu.
After the class, Professor Imamura gave us a comment. "Thank you very much for your hard work on Sunday at the intermediate double class. You prepared the dishes energetically in the morning and afternoon. The dish was beautifully presented.The green onion miso mochi is easy to make.Please try making it at home.” Next time will be on November 11th. I think it's time to deepen.We are waiting for you to participate without losing to Kogarashi!
