Join us for salmon chan chan yaki and mitarashi dango! Salmon chan chan yaki is a hearty salmon and vegetable dish with a miso glaze that originated in Hokkaido. Mitarashi dango are mochi rice cakes skewered and served with a sweet soy sauce glaze! JASWDC is pleased to partner with Table for Two to present this cooking class.
JASWDC Member: $10
Non-Member: $20
REGISTER*
*Check the ingredients list before registering. Once registered you will receive a confirmation email with the Zoom link. We will send the recipe card a week before the class.
Ingredients (serves 2)
- 1/2 pound salmon filet or 1/2 block of firm tofu
- salt
- 4 large cabbage leaves
- 6 fresh shiitake mushrooms (or brown and white mushrooms)
- 1/2 medium onion, thinly slicked
- 1/2 cup corn kernels (optional)
- 2 tbsp butter
- 3 tbsp miso paste
- 2 tbsp mirin
- 2 tbsp sake (or water)
- 1 tsp sugar
- 1tsp soy sauce
- 4 oz. silken tofu
- 1 cup mochiko (sweet rice flour)
- 2 tbsp sugar
- 1/2 cup water
- 8 wooden skewers or toothpicks
- 3 tbsp sugar
- 1 tbsp mirin
- 1 tbsp cornstarch dissolved in 2 tbsp water
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