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    Review

    Washoku Lover’s Kitchen with Raita Noda!

    Washoku Lover's Kitchen with Chef Raita Noda

    Washoku Lover's Kitchen: Chef Raita Demonstrating how to make his version of sukiyaki

    I love classes. I love Japanese food. Put me into a Japanese cooking class where I’m fed by one of Sydney’s renowned Japanese chefs? YES PLEASE.

    Chef Raita Noda is the chef in the spotlight of the very first Washoku Lovers’ kitchen, which is aimed at bringing authentic Japanese food and culture into the homes of Australians, one dish at a time. Today, it’s Sukiyaki – a Japanese hotpot synonymous with home cooking and tradition, showcasing amazing wagyu beef.

    So in words of Chairman Kaga:

    ALLEZ CUISINE!

    Washoku Lover's Kitchen: Chef Raita Noda teaching the class how to wash Japanese rice

    It all begins with the rice. Maybe it’s my Asian bias, but rice truly is a difficult ingredient to master. From the handling, to the washing, to the cooking, to the resting, Japanese apprentices can spend years only learning how to wash rice without doing any other cooking.

    The secret, Chef Raita tells us, is that rice should not be washed too vigorously. You know what they tell you about washing till the water runs clear? LIES. ALL LIES I TELL YOU. You’re meant to quickly rice the rice, drain it, then massage it gently for a couple of minutes before rinsing it again. Repeat this process three times, and you’re ready to cook the rice.

    Now Sukiyaki traditionally is served as a hotpot, but not content with the status quo, Chef Raita shows us how to bring it into the present by making a Sukiyaki roll!

    Washoku Lover's Kitchen: shaping the rice and nori roll with a sushi mat.

    Washoku Lover's Kitchen: Chef Raita rolling up his version of sukiyaki

    This roll is then seared, sliced, and served with a salad of julienned leek, spring onion and green chrysanthemum leaves, to mimic the mix of vegetables in the hotpot.

    Washoku Lover's Kitchen: New Style Sukiyaki

    And what’s a main without an entree to start?

    Washoku Lover's Kitchen: Smoked Marinated Tuna with Yuzu Kosho

    We had heaps of fun quick-smoking slices of marinated tuna under stemless wineglasses, werking it like only Heston can.

    Because you gotta use them skills to pay those bills, gurl.

    The class was really informative, and Chef Raita was so endearing in his nervousness and blinged up chef’s jacket. And you know what, I walked away and made my own version of the traditional sukiyaki hotpot for dinner, so the class did what it set out to do!

    Washoku Lovers is a free membership programme that gives you perks to many Japanese restaurants in Sydney! We also have visited other restaurants participating in the Washoku Lovers programme, like Suminoya and Oiden! To find out more about the programme and sign up, visit www.washokulovers.com.

    Insatiable Munchies attended this Washoku Lovers’ cooking class as guests of Washoku Lovers.
    Raita Noda
    1/222 Riley Street,
    Surry Hills, NSW
    Phone: 02 8093 9807

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