Online Cooking Class - Vegetarian Japanese Three-Week Series

Learn how to prepare authentic and vegetarian Japanese recipes during this three-week cooking class series.

During this live and interactive three-week cooking class series with Chef Kumi, you will learn how to prepare a variety of authentic Japanese recipes using plant-based ingredients and time-honored Japanese culinary techniques. Some of the recipes you can look forward to mastering over three weeks include shoyu ramen, a vegetarian version of the traditional katsudon, tofu- and vegetable-filled gyoza complete with intricate pleats, and so much more!


  • Cooking class is fully interactive.
  • Chef accompanies you throughout the entire process.
  • Ask as many questions as you want!
  • Recipes Recipe links are sent in your booking confirmation.
  • Ingredients Ingredients can be adapted for dietary restrictions or lack of availability and can be delivered by your preferred local grocer with the link below.
  • Technology Connect with the chef using Zoom on your computer, tablet or mobile device.
  • Class Participation Chime in with questions through audio or chat. Use of video is optional.
  • Class Size Public class sizes are between 4 to 20 connections to provide an opportunity for all guests to participate and ask questions. Private classes can accommodate up to 498 guests.
  • Event Duration 3 Series Class, 2 hours each.
  • Prep Time 30 minutes
  • Labels Asian, International Chefs, Japanese, Series, Vegetarian

Ingredients


Week 1:
Water
Kombu (dried kelp)
Dried shiitake mushrooms
Fresh shiitake mushrooms
Onion
Scallions
Fresh ginger
Fresh garlic
Tomato
Soy sauce
Mirin
Sake
Sugar
Egg
Menma (seasoned bamboo shoots)
Dried wakame seaweed
Baby bok choy
Baby corn
Firm tofu
Flour
Sesame oil
Salt
Pepper
Fresh or dried ramen noodles
Chili sesame oil
Chili flakes

Week 2:
Japanese white rice
Water
Kombu (dried kelp)
Firm tofu
Eggs
Flour
Panko breadcrumbs
Salt
Canola oil
Tonkatsu or Worcestershire sauce
Yellow onion
Scallions
Enoki mushrooms
Kombu dashi
Sugar
Soy sauce
Sake
Cabbage
Sesame oil
White sesame seeds
Fresh garlic
Chili flakes, optional
Optional condiments: Japanese shichimi togarashi, curly lettuce and shiso leaves

Week 3:
Firm tofu
Shiitake mushrooms
Scallions
Garlic chives
Fresh ginger
Fresh garlic
Soy sauce
Sesame oil
Sugar
Sake
Round-shaped dumpling/gyoza/potsticker skins
Salt
Pepper
Canola oil
Water
Rice vinegar or apple cider vinegar
Sesame chili oil
White sesame seeds
Fresh or dried ramen noodles
Baby bok choy
Vegetarian oyster sauce
Ketchup
You ban Jian (chili bean sauce)

Kitchen Equipment


Week 1:
Medium cooking pot
Two small cooking pots
Steeping bottle or container that holds 1200ml -1500ml liquid
Frying pan
Measuring cups and spoons
Measuring jars
Scale
Prep trays
Prep bowls
Chopping board
Knife
Sieve
Tongs
Ladle
Spatula
Spoons/forks
Paper towels
Ramen bowl for serving ramen
Chopsticks
Grater


Week 2:
Small cooking pot with lid
Cooking pot with lid
Frying pan or pot for frying
Chopping board
Knife
Prep bowls
Prep trays
Scale
Measuring cups and spoons
Spatula
Tongs
Ladle
Sieve
Fork
Paper towels
Serving bowls and small plates
Chopsticks


Week 3:
Frying pan with lid
Mixing bowls
Chopping board
Knife
Grater
Sieve
Prep trays
Measuring cups and spoons
Spatula
Paper towels
Serving plate or bowl


Prep Work Details

Week 1: Freeze tofu a few days prior to class and defrost it in the fridge for 24 hours or leave it at room temperature for several hours before class. <br> Week 2: Preparing tofu: 1. Remove tofu from package, drain water and pad with paper towels to dry them. Treat tofu with care as it’s easy to break. 2. Keep tofu in a container and freeze a few days before class. Thaw tofu before class. (It may take 24 hours to defrost it in fridge or half day outside the fridge.) 3. Once it’s defrosted, keep tofu in the fridge until you are ready to use it. Preparing rice: Wash rice in cold water then drain water using a sieve. Repeat this process a few times. Place washed rice and required quantity of water in the pot with a small piece of Kombu (optional) and let the rice soak for 15-20 minutes before class.

Cozymeal guest reviews for other experiences with Chef Kumi

Jonathan S.

Jonathan

29 Dec 2021

Thank you, Chef Kumi, for making our family cooking experience a great time!

Tanya S.

Tanya

28 Dec 2021

I bought this for my nieces for Christmas as a private class since they LOVE Ramen so much. They all gave it a 10/10. Her recipe was truly authentic and totally amazing… better than any restaurant we’ve been to. Chef Kumi was amazing!! She explained everything step by step and patiently waited to make sure everyone was making it correctly! Chef Kumi is very friendly and engaging! Looking forward to booking the next one!

Edward W.

Edward

24 Dec 2021

Thank you so much for your amazing class. My colleagues had so much fun and made some beautiful ramen!

Meet your chef

Chef Kumi
Chef Kumi Verified chef

Born and raised in Japan, Chef Kumi became interested in cooking at a young age while helping her mother in the kitchen. Since graduating from college in the U.S. and culinary school in Switzerland, Chef Kumi’s craving for a deeper understanding of local food cultures led her to spend the past 20 years living and working in several countries in Asia. She has taught at various culinary schools and is passionate about sharing her experience and wealth of knowledge with others.

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