The final day of this series brings together a diverse range of Japanese cooking techniques, from grilling and simmering to deep frying and claypot rice preparation. This session is designed to help students learn the art of heat control, balancing flavours, and plating.
What you’ll learn:
- Yakimono (Grilled Dish): Learn the Dengaku grilling technique by preparing grilled tofu with miso glaze, a rich and umami-packed dish
- Nimono (Simmered Dish): Explore the delicate art of simmering with A5 Wagyu Sukiyaki, paired with crispy fried maitake mushrooms for a well-balanced dish
- Agemono (Deep-Fried Dish): Learn deep frying by preparing Kinki (Japanese rockfish), served with grated daikon and sudachi (Japanese lime) for a refreshing finish
- Donabe Claypot Rice (Claypot technique): Cook fragrant claypot rice topped with sakura ebi, pickled sakura flower, tobiko (flying fish roe), and mitsuba (Japanese parsley) for a traditional yet luxurious touch
- Dessert: Learn how to cut and plate Japanese muskmelon, known for its natural sweetness and exquisite presentation in fine dining
Bring home:
- A deeper understanding of Japanese cooking techniques — grilling, simmering, deep frying, and claypot rice preparation
- The confidence to curate a full-course Japanese meal, from savoury dishes to a refined dessert
- Experience in balancing textures and flavours to create harmonious Omakase-style plating
This class is Day 3 of the series with Chef Amelia Seko. Students are encouraged to attend all three classes (zensai, sashimi knife skills, kaiseki) to develop a comprehensive skill set in authentic Japanese cooking techniques.
