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Back to basics is back - the series for beginner cooks, current Foodies and people craving international and authentic dishes!
We are continuing our cooking series called Back to Basics, targeted at beginner cooks but also cooks that want to explore food culture from across the world! 🌎 🍽️🍙🍝 🥨 🌮
Our journey continues after we experienced European dishes from the UK and Germany and our next stop is Japan. Join us to learn from Mika how to cook an absolutely delicious and authentic Japanese dish: Oyakodon 親子丼 (Chicken and Egg Bowl)!
Our chef will be Mika Otakeguchi (MBA2022), a Japanese native, who is eager to bring Japanese flavours into your houses!
As always, feel free to ask us any questions you've always had about Japanese food and cuisine - we'll be happy to answer them.
What do you need to do?
✅ Sign up for the event
🔪 Buy the required ingredients (see list below)
🖥️ Join us for an amazing session
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Ingredients list for 2 persons
Back to Basics Series: Japan - Oyakodon 親子丼 (Chicken and Egg Bowl)
by Foodie Club
Private Location (rsvp to display)
39
Registered
Registration
Registration is now closed (this event already took place).
Details
We are continuing our cooking series called Back to Basics, targeted at beginner cooks but also cooks that want to explore food culture from across the world! 🌎 🍽️🍙🍝 🥨 🌮
Our journey continues after we experienced European dishes from the UK and Germany and our next stop is Japan. Join us to learn from Mika how to cook an absolutely delicious and authentic Japanese dish: Oyakodon 親子丼 (Chicken and Egg Bowl)!
Our chef will be Mika Otakeguchi (MBA2022), a Japanese native, who is eager to bring Japanese flavours into your houses!
As always, feel free to ask us any questions you've always had about Japanese food and cuisine - we'll be happy to answer them.
What do you need to do?
✅ Sign up for the event
🔪 Buy the required ingredients (see list below)
🖥️ Join us for an amazing session
--------------------------------------------------------------------
Ingredients list for 2 persons
- 2 boneless, skinless chicken thighs or
vegan alternative 125g Shiitake mushrooms - ½ onion (3 oz, 85 g)
- 2 large eggs (50 g each w/o shell)
- ½ cup dashi (Japanese soup stock) or
alternatively vegetable Stock - 1 ½ Tbsp soy sauce
- 1 ½ tsp sugar
- 2 servings cooked Japanese short-grain rice (1.5 rice cooker cups): PLEASE COOK IN ADVANCE
- 1 spring green onion
- Liquid measuring cup
- Small bowl (for beating the eggs)
- Frying pan with lid
- Serving bowls