Summer 2009 Bento Workshop
Last Friday, students enjoyed learning how to make a basic Japanese Bento. The bento consisted of Japanese Sweet Egg Rolls, Pork Piccata, Carrot & Green Pepper Kimpira, Takosan Wiener, Onigiri, and Kanten. All items were able to be made using a only a cooking pan!
The Workshop was instructed by Ms.Keiko Katura and Ms. Asako Kishi. Ms. Katsura is a cooking producer and also has her own children’s cooking classes. Ms. Asako Kishi is a famous Food Journalist in Japan and is a regular on the Japanese variety show called “Hadakano Shyonen”. She is also well known for being an appointed judge on the “Iron Chef” show.
A nutritionally balanced bento-- Very healthy
Summer 2009 Bento Workshop
Student making Japanese Sweet Egg Roll (Left: Ms. Keiko Katsura)
Japanese Sweet Egg Roll （玉子焼き） Serving size: 2
Ingredients:
Eggs………….3 (Medium size)
Sugar………..3Tbs
Soy sauce…..1tsp
Vegetable oil
Instructions:
1. Put eggs, sugar, and soy sauce in a bowl and mix well.
Heat the egg-rolling pan over medium heat, soak a folded paper towel with oil and coat the egg pan. Pour 1/3 of egg mixture into the pan.
2. Even out the egg mixture by moving the pan back and forth. Lightly stir the egg mixture in the pan then use chopsticks to roll egg up towards yourself.
3. Move the rolled up egg portion to the other side, coat the empty side with oil, and pour half of the remaining egg mixture making sure to spread some evenly beneath the already rolled egg. Repeat rolling in the same way.
4. Repeat with the remaining egg mixture.
What to prepare: Egg-roll pan, bowl, cooking chopsticks (saibashi), paper towels
Learning how to make triangle rice balls (Left: Ms. Nobuko Kishi Right: Ms. Kishi Asako)
Photo with Ms. Asako Kishi
Cutting sausages into the shape of an octopus
OH! That looked like so much fun! I’m so disappointed I missed it this semester. Will there be another in the Fall?
Yes, we are planning to do a Japanese Cooking Workshop next (fall 2009) semester!
I hope you can join us then:)
-Activities Coordinator