ICT Seasonal Event 6: Cooking Exchange, Uzbek Pilaf vs. Japanese Tempura
Join us for an Uzbek Piraf and Japanese Tempura Cooking (Tamara's home cooking class)!
Enjoy an easy and delicious class, which is led by our special instructor Tamarahon Urazbaeva
(from Uzbekistan) who will teach us how to cook this national Uzbek dish.
The kids are also welcome! Max to 10 people! Limited seats!
Plov is a traditional dish of Uzbekistan (many kinds of Uzbek pilafs: Samarkand, Fergana, and Khorezm, Tashkent) but it is loved and cooked in many countries of the former Soviet Republics, Russia, Ukraine, and Kazakhstan. It's delicious dish which family enjoys over the table. A hearty one-pot rice dish cooked in fat (lamb, beef or chicken) with onions and carrots, it has many variations.
This is a simple and colorful dish, but it's some of the best comfort food we know. It's a crowd-pleaser with a touch of the exotic, hearty but not heavy. Perfect winter grub. Easy and Delicious.
Tempura is one of the most popular type of Japanese food that is widely enjoyed around the world. Tempura are battered and deep-fried vegetables, seafood, and so on. They are best served hot with tempura dipping sauce or salt. Grated daikon radish is a common condiment to put in the sauce.
If you know some tips, it's not so hard to make delicious tempura at home. All ingredients can be found easily at your local grocery stores. Actually, you can make tempura with various ingredients. Common Ingredients are shrimp, squid, green bell pepper, eggplant, sweet potatoes, potatoes, kabocha, carrot, mushrooms, shiso (perilla), and so on.
In addition, it needs very quick cooking time. Some of the sea food tempura just needs to fry for half a minute. Besides being a standalone dish, you can arrange tempura for Tempura Udon (wheat noodles), Tempura Soba (buckwheat noodles), Tempura Sushi and Tempura Don (sweet sauce tempura on rice).
10:00am Meeting at Chitose-Funabashi station (Odakyu Line)
10:30am -10:40am Instructor’s Introduction & Guidance for Cooking
10:40am -12:00pm Cooking Pilaf and Tempura
12:00pm -1:00pm Lunch Time & Cleaning up
1:00pm - Breakup
【Title and date】
Sunday, March 9th
10:00am ~ 1:30pm (start cooking at 10:30am, the event will finish around 1:30pm)
【Things to Bring】
Bring an apron, a dish towel, a take away box (e.g. lunch box)
The Kitchen Studio near Chitose-Funabashi station (Odakyu line)
Will inform you in detail for only participants
【Meeting Time and Place】
Chitose-Funabashi station (Odakyu Line), at 10:00am on March 9th.
Please don't be late! It will take 10 minutes to the venue by walk.
* Pay at the door, including drink, snacks, rental space, and instructor fee.
Tsubasa Kato (Jojo), Tomo Komuro
If you post/send your email address or phone number to organizers before the event,
we will reply you with contact details. Email Jojo at email@example.com
Via ICT Website
* RSVP will be accepted until March 7th. If you cancel to the event after March 7th,
please email Jojo at firstname.lastname@example.org directly.
* Please mention about the number of kids and age via message column if you take them.
Looking forward to seeing you there!!
集 GATHER >