おうちごはん！Oyakodon 親子丼

Japanese Home Cooking with Table for Two
in Washington DC, Boston, Georgia, Houston, Philadelphia, New York, Colorado, & Indiana

Join us for the January edition of the family-friendly online Japanese cooking class series おうちごはん！Ouchigohan! – Japanese Home Cooking and cook along with us from your own kitchen! Have you ever tried a Japanese dish called Domburi? Domburi are bowls of rice with delicious toppings – a meal in a bowl. Oyako Domburi is called “Mother and Child Rice” Bowl. This savory dish is made with both chicken and eggs, and the words oya and ko refer to parent and child. Tender chunks of chicken are cooked in a dashi broth and when just hot enough, beaten eggs are poured over the top and cooked briefly until the eggs are silky and just set.
Which came first? The chicken or the egg? We don’t know, do you?

This month’s program is hosted by Japan America Society of Greater Philadelphia and joined by the Japan Society, The Japan Society of Boston, The Japan-America Society of Georgia, Japan America Society of Houston, Japan America Society of Colorado, Japan-America Society of Indiana, and The Japan-America Society of Washington DC.  Step-by-step cooking instruction and demonstrations are provided by TABLE FOR TWO USA, which leads the innovative series “Wa-Shokuiku 和食育: Learn. Cook. Eat Japanese!,” dedicated to making simple, healthy, homestyle Japanese food to enjoy with friends and family.

Tickets
$15 / $10 members. Members of other Japan/Japan America Societies—please enter your society’s discount code at checkout for member pricing. Advance ticket purchase required. One registration per family. The recipe card with ingredient list and Zoom link will be provided a few days before the event.

 

 

Saturday, January 20 2023
5 PM EST
Hosted Online via ZOOM
$10 Members* / $15 Non-Members

Register Here!

*JASWDC members can use code “JASWDC” 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.