おうちごはん！Tofukatsu & Tonkatsu

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

Join us for the March edition of the family-friendly online Japanese home cooking class series おうちごはん！Ouchigohan! – Japanese Home Cooking. On the menu this month isTonkatsu, Tofu Tonkatsu, and Katsu Sando! Originating in Japan during the Meiji Era in the late 19th century, tonkatsu is a type of yōshoku – Japanese versions of European cuisine – and has become one of the most popular dishes in Japan today.

Crispy on the outside and juicy on the inside, participants will learn how to make the traditional fried pork cutlet, discover how tofu can be a healthy substitute, and also incorporate your creation in a katsu sando sandwich. Accompanied by cabbage cole slaw and spicy edamame, this month’s dishes can be prepared vegetarian and/or gluten-free.

Tofukatsu & Tonkatsu Class Menu

• Tonkatsu Fried Pork Cutlet
• Tofu Tonkatsu
• Katsu Sando
• Cabbage Cole Slaw
• Spicy Edamame

The class will be taught by Debra Samuels, lead curriculum and recipe developer for Wa-Shokuiku, a program of Table for Two.  Debra is an author of two cookbooks and the 2020 recipient of the John E. Thayer III Award for Outstanding Contributions to Cultural Exchange Between the United States and Japan.

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, March 23
5 PM EST
Hosted Online via ZOOM
$10 Members* / $15 Non-Members

Register Here!

*JASWDC members can use code “WashingtonDC” 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.