Summer 2015 MASSIE Community Outreach Program
Japanese cooking lessons — July 6-30, 2015
Please check one to two menu item(s) of your choice:
Maki Sushi (pre-rolled sushi): sticky rice, seaweed sheets* + any combination of the following ingredients: smoked salmon, tinned crab-meat, tinned tuna, shrimp, cucumber, avocados, carrots, eggs, wasabi
Temaki Sushi (roll-your-own sushi at the table): sticky rice, seaweed sheets*, eggs, avocados, crab meat, tinned tuna, cucumber, wasabi
Okonomiyaki (Japanese-style savoury pancake): flour, cabbage, eggs, green onions, bacon or thinly-sliced meat, shrimp or octopus, furidashi* (fish stock), okonomiyaki sauce* and/or mayo
Sukiyaki (sweet-flavoured hot-pot meal with everyone taking food from the same pot): eggs, thinly-sliced meat, onions, carrots, (enoki) mushrooms, thick Japanese udon noodles, tofu, bokchoi, sugar, soya sauce
Yakisoba / Yakiudon (Japanese fried noodles): yakisoba/udon noodles, carrots, cabbage, pork, yakisoba sauce*, ginger, seaweed (ao-nori)
Curry Rice: sticky rice, beef/chicken/pork, potatoes, onions, carrots, mushrooms, Japanese curry blocks*, sticky rice (substitute udon noodles for “curry udon”)
Miso Soup: miso paste*, green onions, (enoki) mushrooms, wakame (dried kelp)
Requested time (from-to):
Number of guests (excluding students):
Maximum number of students (how many would you like to host?):
It is the cooking host’s responsibility to provide the produce (meat and vegetables) ingredients after consulting with the students for advice on specific quantities and/or possible ingredient substitutes.
Students will bring the Japanese ingredients that are not commonly found in a Canadian grocery store.