Posts tagged ‘Party’

April 19, 2012

Carrots for Rabbits?

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artisit / Healthy Muffin  Maker / Mum 🙂

Thank you for visiting my blog.

 

My final Sushi Art for April, I decided to make a different rabbit using carrots!

 Can you tell that compared to yesterday’s rabbit, the colors are a bit different? This is because instead of using beetroot as a color source, I used grated carrots! It came out to be nice orange, and tasted good too!

 

This could be told by a 15months old baby girl, just like my daugher Yumi, loved the sushi so much, she ate 1 heart and 3 rabbit ears! I am so happy to see baby eating well. Reminds me of my own when I am away.

 

 

Rabbit teaches you a basic technique to make other animals as well, and it is loved by kids all the time. Being vegan, it is suitable at any situation, and is a popular party treat!

 

Next month, we will be making Cars and the basic Plum flower, also popular amongst kids.  Hope to see you again soon!

 

 

April 15, 2012

Vegetable Tempura for Parties

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

I was changing the design for my blog, which took a lot of time from cooking, but finally it’s done! I hope you find it easier to read!

Today, I would like to introduce are recipe for parties,  a new way to enjoy Tempura.

I cook tempura often at home, but when people come over to eat, there is one small problem.

It’s about the dipping sauce! Tempura can be eaten in different ways, and at most exclusive tempura restaurants in Japan, it is fried right in front of your eyes and usually served with salt. This way, you can enjoy the crispiness and the flavor at the same time. It is difficult to do the same at home, unless you stay in the kitchen and cook as you serve the guest. I sometimes do that but you miss out on the conversation which is a pity.

So what happens is when you serve at home, you serve with a dipping sauce which is made from Dashi broth, soy sauce, mirin and raw sugar, but there are two problems for me when I prepare the sauce. One, I  never know how much to prepare because some people like to have a lot of sauce to dip their tempuras, while others don’t use much at all. And second, I don’t have enough bowls when I want to serve at a party!

To overcome this, I changed my state of mind. Instead of serving it as a sauce, I covered the tempura with it! This is good for parties, when you want to serve them on a small plate or as finger food, just place this sauce next to the tempura with a small spoon, like the way jams are served near breads on a breakfast bar.

The way to make this sauce is quite simple, just prepare the sauce like usual, and add some edible gelatine. The sauce can be used in other dishes, it goes great with eggplants, tofu and other steamed vegetables. I hope this idea help you challenge tempura at home!

Ingredients

-100cc Dashi broth (Soak 7cm square konbu kelp or 2 dried mushroom in water for over night, bring to boil and take out konbu/mushroom before serving)

-1 Tablespoon  Soy sauce

-1 Tablespoon Mirin

-1/2 Tablespoon Organic raw sugar

-1-2 teaspoon Edible gelatine

-2 Tablespoon water

Step 1: Soak gelatine in water and rest 5 min

Step 2: Boil dashi and add gelatine, add soy sauce, mirin and sugar, mix well and cool

Step 3: Mix with fork before serving

March 30, 2012

Sushi Art Classes for May 2012

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

March is coming to an end, and I just made announcements for my April Sushi Art classes, but there are inquiries about after Holiday classes, so I thought I’d go ahead and announce my May class dates.

Menus for May

-“UMENOHANA” Flower (Vegetarian)

-Car
Dates for Classes in May 2012:23th (Wed), 24th (Thur)

Menus will change every month

You can come with your baby/toddler and take a lesson in the same room with your child! However, as it is not a childcare facility, please look after your own child. The class will be conducted in a way so that you can alway give your baby a cuddle when they become a bit restless. If it becomes too difficult, you are welcome to observe and take a substitute class on a different day. I know what it’s like to cook with babies!

Time: 10:30-13:00 (Please stay longer if possible for sit down taste-testing time, drinks and miso soup provided with 2 slices of sushi made by me)

Place: Private home in North Shore (Address given at time of enquiry)

Cost: $50 per person (Includes ingredients, recipe to take home, sit down lunch)

Class size: 2-4 people

What to bring: Apron and a box to take home your sushi

For bookings and further enquiries: Please send me a message or leave a comment, and I’ll get back to you:-)

Thank you and hope to see you soon!

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