おうちごはん！Hiyashi Chuka with Poached Chicken, & Egg Drop Soup

Japanese Home Cooking with Table for Two and the Japan America Societies of Washington DC, Boston, Greater Philadelphia, Colorado, Georgia, Houston, North Carolina, and Indiana

Join us for the July edition of the family-friendly online Japanese home cooking class series おうちごはん！Ouchigohan! – Japanese Home Cooking and cook along or just watch from your own kitchen! On the menu this month is Hiyashi Chuka with Poached Chicken and Egg Drop Soup!

It’s hot outside! Let’s make deluxe Hiyashi Chuka, a yummy cold ramen noodle salad, and cool down with this homey Japanese dish, a staple during the muggy summers in Japan. Ramen noodles sit in a sweet and vinegary dressing with a kaleidoscope of healthy toppings. Along with the vegetables, we will be making a delicious ginger poached chicken to shred for added protein, and turn the poaching liquid (mottainai – don’t be wasteful!) into a delicious kakitama-jiru, egg drop soup. Feel free to have as many or as few toppings as you’d like! Be creative!

 

Sunday, July 21, 2024
6 PM EDT
Hosted Online via ZOOM
$10 Members* / $15 Non-Members

Register Here!

*JASWDC members can use code “washdc” to save $5

Meet our Instructor: Debra Samuels

Debra SAMUELS leads the program content and curriculum development of TABLE FOR TWO USA‘s Japanese-inspired food education program, “Wa- Shokuiku -Learn. Cook. Eat Japanese!”

She was a food writer and contributor to the Food Section of The Boston Globe and has authored two cookbooks: “My Japanese Table,” and “The Korean Table.” She curated the exhibit “Obento and Built Space: Japanese Boxed Lunch and Architecture” at the Boston Architectural College (2015) and co-curated “Objects of Use and Beauty: Design and Craft in Japanese Culinary Tools” at the Fuller Craft Museum (2018). Debra also worked as a program coordinator and an exhibition developer at the Japanese department of the Boston Children’s Museum (1992-2000).

Debra has lived in Japan, all together, for 12 years and specializes in Japanese cuisine. She travels around the country and abroad, teaching hands-on workshops on Obento, the Japanese lunchbox. During Covid-19, she taught live online cooking programs to youth and adults.