Shokado bento cooking class, April 7, 2019

Thanks Myer, Daniel, Nick, Adriana, Ni, Lisa, Sarah, Trissa for joining us on a lovely day of cooking and eating. Here was our Shokado Bento for the day:

Compartment 1 – Kuchitori (The Appetiser): Seasonal Mushrooms Kinpira; Grilled Scallop Served in a Yuzu Cup; Sweet Potato ‘Chestnuts’; Fried Ginko Nuts; Grilled Salmon in Yuan Marinade Compartment 2 – Agemono (The Fried Dish): Fried Prawn Balls; Asparagus, Lemon and Matcha SaltCompartment 3 – Takiawase (The Simmered Dish): Duck Jibuni with Fig and Snow PeasCompartment 4 – Gohan (The Final Rice): Shimeji Rice Topped with Grilled QuailMukozuke (The Sashimi Dish): Tuna Shimofuri Style Wanmono (The Seasonal Broth): Tamagodofu – Egg ‘Tofu’ with Seasonal Shiitake, Carrot ‘Flowers’, Watercress Garnish

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