Virtual Cooking Class-Everyday Japanese


Thursday, Jun 18
5:00pm - 8:00pm EDT


43 remaining

Cook with us!  Enjoy all of the benefits of coming to a cooking class—a hands-on class taught by two Red Seal Chefs—but in the comfort of your own home!  While cooking with us we’ll go through every recipe, step-by-step, answering all of your key questions: the WHY’s, HOW’S and HOW MUCH and HOW LONG questions. 


Today’s Theme: Everyday Japanese!  Recipes you can pull together quickly using a few easy to find pantry ingredients.  Your all-you-can-eat Japanese cravings will be truly satisfied!   The menu below is designed for 4 people.    


Cost: $75/class with Ingredient Pick-Up Pack

           $40/class only



Tuna Poke Bowl (featuring sushi rice, tuna, avocado, cucumber & sesame seed)

Skillet Chicken Teriyaki

‘Bento-Box’ Salad with Ginger Carrot Vinaigrette


Shopping List & Equipment List: (Highlighted items will be in the Ingredient Pick-Up Pack.  Pick-up 2pm at Culinary Studio on same day of class—arrive at Studio at 2 pm and pop your trunk)




1 avocado

1 English cucumber

4 radishes

2-3 green onions

 ½-1 head Iceburg lettuce (depending on the size)

1 medium carrot

1 small onion

3 inch piece ginger

1 clove garlic




1 lb sushi grade tuna

1 lb boneless skinless chicken breast




2 ¼ cup Japanese short grain rice (Kokuho Rose Brand for instance)

¼ cup 2 tbsp. Mirin (sweet Japanese cooking wine)

1 tsp. sesame oil

1 tsp. chili paste or dried chili flakes

¼ cup + 3 tsp. sugar

2 tbsp. sesame seeds

1 sheet Nori (seaweed), optional

½ cup + 1/8  cup Japanese soy sauce (such as Kikkoman Brand)

¼ cup rice wine vinegar (unseasoned)

¼ cup sake (Japanese rice wine)

1 tsp. cornstarch






Pot with a lid

3-4 Mixing bowls

Knife & cutting boards


Small sauce pot

Frying pan


Call Location