Inspire

Three Japanese Inspire Cooking Class

We had a most enjoyable evening at Three Japanese restaurant with our INSPIRE aprons on.

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Owners Yasuko & Ken were so generous with their time & knowledge. This is the 3rd class we have run with them, but the first one in their new location in Battery Point. We first met Yasuko when she bought her first Thermomix, she loved it so much that she kept taking it back & forward to the restaurant & then decided they had to buy one another one for the restaurant.

Arwen, Yasuko & Charlie

I just love how passionate Three Japanese are about sourcing quality ingredients – even the crockery is sourced from their home town Saga in Japan.

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The story behind Three Japanese
Ken (Norikazu Hirai) and Yasuko (Yasuko Hayashi) first met at high school in Japan in 1997 whilst playing soccer.
After graduating from high school, Ken started working in a kitchen in Japan, where he learned a variety of cooking styles, he arrived in Hobart in 2012 on a working (surfing) holiday.
Yasuko moved to Osaka to go to university and her first visit to Hobart was through the exchange Uni program. She then took every opportunity to be in Hobart (8 visits!!) until she finally moved here in 2009.
Ken and Yasuko remained good friends throughout this time because of their love of great food!
In 2014, they realised their dream when they had an opportunity to start a restaurant together with Yasuko’s partner Yuya who had been a baker in Japan & then graduated from Drysdale, he was working as a chef at the Source Restaurant (MONA).
This is why they called the restaurant – ‘Three Japanese’.
They love fresh, real food, and use only real Japanese ingredients and freshest local veggies, fish and meat to make delicious authentic Japanese food.

We set the tables ready for our class, everyone was provided with a recipe booklet to take home & emailed a copy in an eBook format.

 

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Our Menu for the Evening

Japanese Green Tea on arrival

Chawanmushi – Savoury Custard (including the recipe for dashi stock)

The Three Japanese Tasting Plate: Miso Soup: Karaage Chicken: Rice: Tsukudani (preserved seaweed & bonito fish)

Sesame Pudding with Matcha Green Tea Ice Cream

Bonus recipe to take home: Umashi (plum sake) sorbet

(It was so much fun recipe testing: here are the photos of all the dishes I tested. After I showed Yasuko these pictures she told me I had the Japanese spice containers upside down!! I had studied Japanese in high school & didn’t notice the writing upside down!! I even used one the images in the recipe booklet!! When we told our guests & they thought it was very funny too !!)

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Chawanmushi had been specially requested & put onto the menu for the night. It is not currently on the menu because they don’t have a commercial steamer at their new venue so we had to bring as many Thermomix as we could to the restaurant as we could to steam approx 20 savoury custards.

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We had 6 Thermomix in the kitchen & one set up in the dinning room to demonstrate through the class. It was well worth it though our guests loved tasting the dish & learning how to cook it. I showed our guests how to make the dashi stock using shaved dried bontio fish flakes & kombu (seaweed). Dashi is the base for a lot of Japanese dishes so it is important as usual to use the best quality ingredients you can get. You can buy powdered dashi but you won’t have that quality & depth of flavour.

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We also used the dashi to make the traditional miso soup demonstrated by Yasuko. The kombu & bonito are not thrown out after making the dashi stock you can then use them with mirin to make tsukuduni a delicious preserve served with rice. Ken our chef came out & demonstrated the tsukudani to the class & showed us his awesome knives. We also showed guests how to make the karaage chicken it is one of the most popular dishes on the menu and very easy to prepare at home. The chicken is marinated for approx 1 hr & lightly coated in potato flour & deep fried. We also came up with some other ways of using the same marinade, either steaming, baking or grilling the chicken.

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Then Charlie showed guests how to make the sesame pudding & we learned how to make the Japanese brown sugar sauce. The brown sugar is sourced from Okinawa in Japan. Yasuko also showed us how to make matcha green tea – this is the tea that is traditionally used at Japanese ceremonies.

Our guests left full of delicious food & inspiration to cook some of the dishes at home, they could even purchase some ingredients to take home with them. We are so grateful to have the the opportunity to work with Three Japanese again, their passion for their food is infectious.

Strawberry & Rosewater Sorbet for Cocktails/Mocktails

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Strawberry & Rosewater Sorbet for Cocktails/Mocktails
Author: 
Recipe type: Drinks
Prep time: 
Total time: 
 
Strawberry & Rosewater Sorbet for Cocktails/Mocktails Delicious as a sorbet or a drink
Ingredients
  • 100g sugar
  • 800g ice
  • 350g strawberries
  • 1 lemon flesh only
  • 100g water, optional
  • 20g rosewater, or to taste
  • sparkling wine or soda water to serve
Instructions
  1. Place sugar & zest into TM bowl & chop for 10 secs speed 10.
  2. Add strawberries & lemon. Chop for 5 secs speed 7. Add the ice & rose water, chop for 1min 30 secs on speed 10 stiring with the spatula if needed. You may need to add the water to keep the sorbet mixture moving around..
  3. Transfer to a Thermoserver & serve imediately or freeze into ice cube trays for later.
  4. To make the cocktail/mocktail place a generous scoup of the sorbet (or a couple of the frozen ice cubes of sorbet into a cocktail or champagne glass top with sparling wine or soda water.
  5. Or I have been told that vodka (to taste) with the soda water & sorbet is great too!!
  6. Cheers!!
Notes
Place leftover sorbet into icy pole makers for a quick delicious snack for the kids.
Or place leftovers into ice cube trays keep them for another day of cocktails/mocktails or chop them up again in the Thermomix before serving, you may need to add a bit of liquid to help keep them moving in the TM bowl. Suitable to make in the Thermomix Model 5 & TM31 too.

 

INSPIRE Christmas Cooking Class

INSPIRE Christmas Cooking Class

I was so excited to put on a special class for Christmas with my friends, we had 30 guests for a Christmas sit down meal & it was all made in the Thermomix – we demonstrated how most the dishes were made & gave all guests a take home recipe booklet & edible gift pack. I collected fresh herbs & foliage from my friends & my Mum’s garden to help decorate the tables.

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We spent weeks testing recipes & working on the menu. So much thought & effort, planning every detail. On the day of the class the venue we had booked to hold the class had a mains pipe burst & they were without water!! Panic – what to do? We had so much food!! We didn’t want to disappoint our guests by having to cancel the class. Thankfully one of my customers Maree who was attending the class owns the cafe’ Venus & was able to save our bacon – almost quite literally! And we were still able to put on our event – phew!!

So we were down almost 1.5 hours of prep & decorating time & working in a smaller space. However as soon as guests started to arrive it was all smiles!! We served each guest a welcome Strawberry & Rosewater Mocktail

We were in such a rush I didn’t get to take a photo of our plated trio of dips which included my absolute favourite Thermie Green Avocado Dip & Beetroot Hummus with Dukkah & Cream Cheese, Lemon & Herb Dip on cucumber rounds with smoked salmon. We served these with my Christmas Spinach & Cheese Grissini plus Chia & Quinoa Crisps.

 

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The main event was the Steamed Turkey Roulade stuffed with Roasted Rhubarb, Hazelnuts & Garlic Sage Butter, steamed pink eyes & garden greens with Cauliflower & Beetroot Salad with Egg Free Garlic Aioli & Turkey Skin Butter. (Check out Dani Valent’s butter video.)

Our trio of Christmas desserts were Arwen’s Black Forest Trifle, Sue’s Mini Pavs with Smolt’s Lemon Curd & Our awesome Christmas Profiteroles filled with Charlie’s Special Fruit Mince & Vanilla Bean and Brandy Crème Patisserie.

Everyone said they loved the class & asked if we were available to cater for them on Christmas day! As guests left with bellies full & inspiration high -they took their free gift from Chef Ellie Emmett The Real Food for Kids Cookbook calendar & helped themselves to fresh bay leaves & herbs as well as rhubarb from my garden.

It has been wonderful hearing how people have been trying our recipes at home & enjoying them again. I feel so privileged to share my passion for Thermomix cooking & fresh produce, I can’t wait till our next inspiring cooking session!