Dashi, a light stock made from kombu and bonito flakes, is one the defining ingredients of Japanese cuisine. Capturing the essence of the ocean, this umami-rich stock adds a delicate yet distinctive flavor to a plethora of Japanese dishes. Join Ai to learn how to make dashi at home and use it to make authentic Japanese dishes including: takikomi gohan (炊き込みご), Japanese short-grain rice cooked with a selection of seasonal vegetables, mushrooms and chicken, and seasoned with dashi, and tonjiru (also known as butajiru, 豚汁,ぶたじる) an umami rich soup made with a miso based broth, filled with vegetables and thinly sliced pork.
Japanese Essentials: Dashi Volume 2
Make authentic recipes at home
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.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
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