Join Andy Ng of Ice or Rice in a hands-on event to teach you how to make some of the most popular homestyle dishes in Japan.
Sapporo Style Miso Ramen
Castella-honey Sponge Cake
The Gyoza with be a pork and chives filling. Japanese gyoza do have some general, subtle differences from Chinese potstickers. They are usually made from pre-fabricated wrappers that are thinner, smaller, and more delicate, and the filling is more finely textured. Gyoza are usually smaller than a potsticker, about one to two bites. Although they're prepared in much the same manner as potstickers with the "fry-steam-fry" method, the thinner skin crisps up more and the focus is more on the filling.
The northern city of Sapporo is one of Japan’s most famous ramen destinations, best known as the birthplace of miso ramen. The ramen will have seasoned ground pork, sliced scallions, sweet corn and sautéed bean sprouts.
The Castella (aka kasutera) comes from the Southern Japanese island of Kyushu, and is a soft chewy cake with a distinctive brown top. Now a specialty of Nagasaki, the cake was brought to Japan by Portuguese merchants in the 16th century. The name is derived from Portuguese Pão de Castela, meaning "bread from Castile".
This event will be a fun filled and learning experience for everyone.
Beer/wine and liquor will be available for purchase (exact cash or credit cards)