Date
Monday 25th September 2023
Timings
Koj to arrive 15:30-16:00
Hands on cookery demonstration 16:00-18:00
Children to bed and get ready for dinner 18:00-19:45
Dinner 20:00-22:30
Location
Winchmore Hill
Guests
2
Quote
Xero
Skills and techniques
Making takoyaki
Skills and techniques
Preparing and grilling yakitori
Making takoyaki
Filling, pleating and cooking gyoza
Making ponzu sauce
Useful Recipes
Making teriyaki sauce
Making ponzu sauce
Making miso marinade
Ingredients
Sea bream
Fish
Black cod
Sea bream
Meat
Cotswold Wagyu
Dairy
Unsalted butter
Sea salt
Store cupboard
Mayonnaise
Sea salt
Toasted sesame oil
Sunflower or vegetable oil
Rice vinegar
SousChef specialty ingredients
Kewpie Mayonnaise 500g
Speciality Japanese ingredients
Okonomi Sauce 300g
Kewpie Mayonnaise 500g
Callebaut White Chocolate Couverture 400g
White Miso 400g
Katsuo Bushi Bonito Flakes - 40g
Silken Tofu - Firm 349g
Instant Dashi Powder - 50g
Udon Noodles 600g
Mirin 400ml
Cooking Sake 500ml
Kimchi Sauce 190g
Yuzu Citrus Sauce 100ml
Kikkoman Tamari Soy Sauce - Gluten Free 250ml
Kikkoman Usukuchi Shoyu - Light Soy Sauce 500ml