Join us for shojin-ryori! Shojin-ryori is a style of cuisine prepared by Buddhist monks according to traditional preparation methods. It focuses on the use of seasonal ingredients and no animal products, so these recipes are completely vegan!

For our class we will be making three quintessential shoji-ryori dishes: kenchin-jiru (vegetable and tofu soup), gomadofu (a custard-like sesame dish), and nasu-dengaku (roasted eggplant with a red miso glaze)!

Friday, September 10
6-8PM EST

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 4)

• 1.06 oz dried shiitake mushrooms (3 large mushrooms)
• .028 oz konbu
• 3 1/2 cups boiling water
• 1 tablespoon vegetable oil
• 4.94 oz carrots peeled, sliced
• 2.47 oz gobo peeled, shaved
• 4.94 oz daikon peeled, sliced
• 1 teaspoon brown sugar
• 1/3 cup sake
• 4.94 oz Japanese taro peeled, chopped
• 10.58 oz firm tofu squeezed and crumbled
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 3.53 oz shelled edamame
• mitsuba optional garnish
• 2 tbsp sake
• 2 tbsp mirin
• 2 tbsp sugar
• 4 tbsp red miso
• 2-3 Japanese/Chinese eggplants
• 1 tbsp canola oil
• 1 tsp toasted white sesame seeds
• 1000 ml (4 cups) konbu dashi
• wasabi
• 200 ml arrowroot flour or cornstarch
• 60 ml (2.5 oz) sake
• 120 ml (4.5 oz) mirin
• 200 ml (7 oz) tahini paste