Making original dipping sauce for noodle!

October 8, 2015 Japanese cooking class

Menu

Noodle with original dipping sauce served with myoga and ohba

Eggplant boat with miso sauce

Basic Tamagoyaki (not sweet type)

Persimmon

It is very easy to make dipping sauce from the scratch but it tastes different from the store bought one. Even we Japanese do not make these sauce anymore, but it is nice to bring back bonito soup stock for the dish.

The next lesson will be held on November 5. If you are interested in learning Japanese home-style cooking, please contact me. This is a very casual and relaxing style of lesson and menus are decided upon request from students. Let’s have some fun cooking healthy food and get comfortable of cooking Japanese food!!