In this fun and easy class, Japanese native Ai will show you how to make tasty, Izakaya style dishes that are perfect to share over drinks with friends: soba noodle salad – soba noodles, with onsen tamago (slow cooked egg), sliced salmon, avocado, and summer vegetables; and agadashi tofu – golden brown, fried silken tofu squares served with a soy, dashi and mirin sauce, spring onions, grated ginger and light, wispy bonito flakes. Itadakimasu!
Izakaya at Home
Japanese Pub Food
Market2Table
In these fun, hands-on classes learn how to make quick and easy to prepare dishes using the fantastic produce available at the Market. Along the way you will also learn lots of great tips and tricks to help you build upon your cooking skills and become a more confident cook. Click here for more information the class format.
1.5 hours
Basic - intermediate
Includes light lunch (2 dishes) & recipes
75.00 pp
Disclaimer:
Image is indicative only and does not reflect the exact ingredients or dishes you will use/ make during this class.
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About the Chef
Ai Bate
Culinary Teacher, Chat Potato
Ai studied at the renowned Tsuji cooking school in Osaka, returning to Chiba to work at a local Japanese -French restaurant. She then travelled to Lyon in France to study further while working at Chateau de Bagnole as an apprentice. Returning to Japan she was the first female cook at the one Michelin star Mona Lisa French restaurant in Tokyo for 2 years before taking a position at Le Gavroche in London for a further 2 years. She arrived in Melbourne to take up the Chef de partie position at Philippe Mouchel’s Brasserie in the Crown Casino. Following further study Ai became the office manager at Izakaya Enterprises working with Simon Denton and his team. Currently she is a working mother who runs her own business, Chat Potato, teaching authentic Japanese cookery. More
