Ivy Tech Community College: Japanese Cooking Class

Thank you for joining our eight-week long cooking course through Ivy Tech Community College from the Bloomington, IN campus. We look forward to learning with you. On this page, you will find the ingredients list for each class. You can find the following ingredients at most international or Asian markets. For your convenience, we have also added links to Amazon for the non-raw ingredients. If you want help finding these ingredients locally in Indianapolis, IN or Bloomington, IN, please contact us!

 

The majority of the products listed here are the ones we use or are comparable; linked ingredients are primarily Amazon affiliate links when possible.

Class One: Rice and the Basics

Thursday, January 21st, 6:00 PM - 7:30 PM

Ingredients

Tools

  • Colander

  • Rice paddle

  • Bowl

  • Rice cooker / Instant Pot / pot with lid

  • Chopsticks

Class Objectives

  • Learn to cook perfect rice in a rice cooker, Instant Pot, and on the stove for versatile cooking.

  • Common Japanese ingredients

  • What is umami?

  • Make Ochazuke

Directions

  1. Remember: Pre-measure, Pre-Rinse, Pre-soak

  2. Pre-Measure1+1/2  cups  Japanese Premium Short grain rice or measure 2 cups with the rice cooker measuring cup (1 cup = 200 cc) into the rice cooker pot

  3. Pre-Rinse the rice at least 4 times (I cup of rice = 2 rinses)

  4. Pre-soak rice in freshwater for minimum 20 minutes in cold to room temperature water. (Do not soak in warm/hot water. When you steam it it will make the rice mushy)

  5. Drain the rice in a colander.

  6. Place the rice in a rice cooker and add cold water just covering over the rice (about ¼ inch of water sitting on top of the rice).

  7. Throw the 1”x2”(inches) piece of kombu into the rice cooker (umami).

  8. Close the rice cooker  lid and press ‘COOK”

  9. The rice should be done in the next 15 to 20 minutes.

Other Ingredients Covered in Class

Class Two: Sushi Making

Thursday, January 28th, 6:00 PM - 7:30 PM

Ingredients

Tools

  • Chopsticks - Two pairs

  • Rice cooker or Instant Pot or pot and lid

  • Sushi mat

  • Plastic wrap

  • Rice paddle

  • Knife and cutting board

  • Bowl

Class Objectives

  • Make California roll

  • Tofu filling

  • Miso Soup

  • Wasabi

  • Spicy mayo sauce

  • Discuss the importance of pickles in Japanese cuisine

  • Chopsticks lesson

Class Three: Bento Box

Thursday, February 4th, 6:00 PM - 8:00 PM

Ingredients

Tools

  • Rice making items

  • Knife and cutting board

  • Bento box or meal prep box or rectangular container

Class Objectives

  • What is bento?

  • Color Coordination

  • Protein - Tamagoyaki

  • Carb - Onigiri

  • Vegetable / Fiber - Small salad + sesame seed dressing for salad

  • Fat / Protein - Ham and cheese rosebuds

Class Four: Curry and Spring Rolls

Thursday, February 11th, 6:00 PM - 7:30 PM

Ingredients

  • Koshihikari Rice

  • 1 medium carrot

  • 1 medium onion

  • 1 medium potato

  • chicken thighs, beef, or tofu (your choice)

  • curry blocks - Golden Curry Blocks

  • rice wrappers

  • 1/4" wedge lettuce

  • 1 medium carrot

  • cilantro

  • 1 lime

  • 1 green onion

  • 1 cucumber

  • 1 avocado

  • mint

  • imitation crab meat

  • crunchy peanut butter

  • heavy cream

  • Soy sauce

  • light brown sugar

  • siracha

Tools

  • Rice making items

  • Pot

  • Cutting board and knife

  • Stirring spoon

  • Container or cookie sheet at least the size of the wrapper

Class Objectives

  • Curry Blocks vs scratch

  • Make curry and rice

  • Make spring roll and peanut sauce

Class Five: Gyoza

Thursday, February 18th, 6:00 PM - 7:30 PM

INGREDIENTS*

You can find the following ingredients at most international / Asian markets. If you need help finding them in Indianapolis, IN or Bloomington, IN, please contact us.

DIRECTIONS

The Filling:

  1. In a large bowl, mix the ground beef and pork.

  2. Fine chop the raw vegetables: green onion, cabbage, and ginger. Keep separate and set aside.

  3. Add ginger, cornstarch/egg, sesame oil, sesame seeds, and soy sauce to the mixed meat and blend into the meat mixture. These should be combined before the cabbage so the meat can take on the flavors of the spices.

  4. Let mixture sit for 10 to 15 minutes.

  5. Las, add the chopped green onion and cabbage to the mixture and blend.

The Wrappers:

  1. Use the round wrappers as is. If using Wonton wrappers, roll them out.

  2. Take a single wrapper and wet around the edges.

  3. Place filling in gyoza about a quarter size.

  4. Seal with gyoza pleet, press or pinch together. Sit the potstickers aside.

  5. Heat oil in pan.

  6. Place several gyoza in the pan.

  7. Brown gyoza on 3 sides.

  8. Have the lid at a 45 degree angle over the pan, carefully add a tablespoon of water to hot pan and quickly cover.

  9. Let steam until liquid is evaporated.

  10. Remove to cool.

  11. Remember to wipe the pan clean before you make the next batch to not leave a greasy residue.

Class Six: Tempura

Thursday, February 25th, 6:00 PM - 7:30 PM

Ingredients

  • 2 or more jumbo shrimp

  • Red bell pepper

  • Onion

  • Carrot

  • Broccoli

  • Mushroom

  • Cake flour

  • Salt

  • Baking soda

  • Seltzer water (flavored or plain; Sprite also does well)

  • 2 Eggs

  • Oil, veggie / canola / sesame

  • Ice

  • Soy sauce

  • Kombu

  • Mirin

  • Fresh Ginger

  • Ice

Tools

  • Cutting board and knife

  • Sifter

  • Pot for frying

  • 3 bowls

  • Long chopsticks or thongs

Class Objectives

  • How to make the batter

  • Cabbage

  • Dipping sauce

Class Seven: Teriyaki Chicken/Tofu

Thursday, March 4th, 6:00 - 7:30 PM

Ingredients

  • Chicken thighs / firm tofu

  • Salt, pepper

  • Ginger

  • Sake

  • Sugar - Light brown sugar

  • Soy sauce

  • Sesame seeds

  • Broccoli

  • Miso paste

  • Green onion

  • Rice vinegar

  • Koshihikari Rice

Tools

  • Rice

  • Frying pan and lid

  • Thongs

  • Cutting board and knife

Class Objectives

  • What is Teriyaki? (It is a process, not a sauce)

  • Rice

  • Steamed Broccoli

  • Salad + Salad dressing

Class Eight: Japanese dessert

Thursday, March 11th, 6:00 - 7:30 PM

Ingredients

  • White or yellow box cake

  • Two eggs

  • Canola oil

  • 1 Block of white chocolate

  • Sake

  • Matcha green tea powder

  • Mochiko Sweet Rice Flour

  • Favorite ice cream - pint

  • Sugar - white, granulated

  • Potato starch

  • Anko (red bean paste )

  • White Sesame seeds

  • Salt

  • Oil - Vegetable

Tools

  • Plastic Wrap

Class Objectives

  • Rice cooker cake + glaze (go over a few)

  • Daifuku - Mochi with ice cream

  • Fried sesame seed dumplings with anko (red bean paste)