Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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Virtual Class Schedule

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Aug 28(Sun) 10:00-12:30

    Monthly Special

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In-person Class Schedule

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Welcome to “YUCa’s Japanese Cooking”,
a cooking class in Tokyo.

Chef and recipe creator YUCa will guide you through the art of
Simple, easy and delicious Japanese food to you!

The best cooking class in Japan 2018 - 2021 by TripAdvisor! See more detail.

Nikujaga (Japanese Beef and Potato Stew)

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Nikujaga is known as an important Japanese home meal. “Niku” means meat (and it’s usually Japanese beef for this dish) and “Jaga(-imo)” means potato. Other than Japanese beef and potato, there are carrot and onion. As for color and texture, you can add green beans and Shirataki to add volume. It’s a bit funny but it is said that if young women she can cook this dish very well, she is ready for getting married. What an interesting and important dish!

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How To Store Banana

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Bananas can be stored for 3-4 days by hanging them on hooks, as they begin to damage from the surface they touch. It is recommended not to cut and eat the part near the base of the bunch, as pesticides tend to remain.

Japanese Kitchen Tools : Drop Lid

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In Japan, we use this drop Lid called “Otoshibuta” when we cook simmered or stir-fried dishes. People sometimes use wooden ones or cooking sheets, but I like this product because it can be easily adjusted to fit the size of my pots and pans. Regardless of its appearance, it is also easy to wash. It’s thin and small and it’s also convenient for storage.

◎ About this kitchen tool ◎
Otoshibuta (Otoshibuta) : 落とし蓋
https://amzn.to/3JqCRSE 

Kid-Friendly Japanese Food: vol.92

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Menu:
– Japanese rice with Natto
– Miso soup with Fu, Tofu and wakame [Recipe]
– Hijiki seaweed salad [Recipe]
– Potato salad [Recipe]
– Namul with bean sprouts, carrots and spinach
– Simmered sweet potato with lemon and honey

Japanese Kitchen Tools : Miso Muddler

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When you are cooking, do you ever have a lot of things out on the cooking table and before you know it, they are all in a mess?

This is especially true when you are cooking something you don’t usually cook or when you are cooking a recipe for the first time. In such cases, I would like to recommend this cooking utensil.

I used to make miso soup with chopsticks in my right hand and a spoon in my left, and it took a long time to dissolve the miso. However, since I started using this miso muddler, I can cook with only one hand, and miso dissolves quickly in the broth, making the cooking time shorter. You can measure the larger one as 2 tablespoons and the smaller one as 1 tablespoon.

It is called a miso muddler, but it is useful not only for making miso soup, but also for making homemade dressing, mixing eggs, making pastries, and stirring little things. I really recommend this kitchen tool!

◎ About this kitchen tool ◎
Miso Muddler | 味噌マドラー
https://amzn.to/3OU7FMP

How To Store Carrot (Freeze ver.)

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In this short video, I will show you how to store carrots in the freezer. The recommended method is to slice carrots diagonally into thin slices, then cut them lengthwise into small pieces. Then, wrap them in plastic wrap in appropriate quantities and freeze them. When cooking, you can make kinpira gobo, baked goods, pickles, etc. without thawing.

Chicken Shiso Gyoza

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In this recipe video, I will show you how to make Chicken Shiso Gyoza. This is also gluten-free  dumpling recipe.

Ingredients (About 20 pieces):

20 sheet Gyoza pastry *gluten-free [Recipe]
100g Ground chicken
1 Shiitake mushroom
5 leaf Shiso
100g Cabbage
2 pinch Salt

Seasoning:
1 Tbsp Sesame oil
1 Tbsp Soy sauce
1 tsp Sugar
1 tsp Ginger paste
1 tsp Garlic paste

2 Tbsp Canola oil
2 Tbsp Water
1 Tbsp Potato starch

Directions:

1. Cut the Chinese cabbage into small pieces and move to the bowl. Add a pinch salt, lightly mix and keep aside for a while. Then, squeeze and take out the juice later.
2. Cut the Chinese chive into small pieces.
3. Drain the soy meat well.
4. Add all the ingredients and seasonings to a bowl and mix well.
5. Place the filling on the dumpling skin and apply the edge half of the skin with water. Then, close the dumpling skin, making folds. Continue wrapping until all the ingredients are gone.
6. Place the gyoza in the frying pan, making in a circular pattern. Then, dust with potato starch and pour water until the bottom of the pan is covered. Sprinkle the sesame oil.
7. Place over medium heat, cover with the lid and cook until browned. (About 10 minutes)

YUCa’s Tips :

1. Squeeze the juice of salted cabbage well to get the best flavor.
2. Mix ingredients well until a paste is formed.
3. When making gyoza, it is important to control the amount of water. 

Memo :

1. Are you looking for Japanese kitchenwares and cooking tools? Please visit our online store!
2. Would you like to cook many more recipes? Download Free recipe app from here! “Recipe by YJC

 

Japanese Kitchen Tools : Exhaust Port Cover

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I had given up on the idea that there was nothing structurally to do with the area around the grill’s ventilation openings. Then I found this exhaust port cover (vent cover), which hides the hole so that I don’t need to worry about some food getting into the hole while cooking or cleaning. What’s more, it’s sturdy enough not to dent no matter what you put on it, and height enough not to get in the way while cooking!

◎ About this kitchen tool ◎
Exhaust Port Cover | 排気口カバー
https://room.rakuten.co.jp/room_yjc/1700163967481505 (
*In Japanese)

How To Store Chinese Cabbage

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Chinese cabbage is a vegetable rich in potassium, vitamin C, fiber, and other nutrients. It is also effective for weight loss because 95% of its total content is water and it is low in carbohydrates.

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