Art of Making Fermented Oyakodon in Osaka

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You may be familiar with Oyakodon, the classic Japanese rice dish featuring chicken and egg. Now, it's time to discover its sophisticated older sibling: koji oyakodon, prepared with fermented koji mold. Koji mold, a key ingredient found in miso and soy sauce, imparts a rich umami flavor to condiments and dishes.

Oyakodon, also called the "parent and child" dish, holds a cherished place as a comfort food in Japan. Comprising tender chicken and a fluffy layer of golden eggs atop warm rice, it's a beloved dish enjoyed throughout the year. In this cooking class, you'll elevate the traditional Oyakodon by substituting sugar with koji, adding a unique twist to the flavor profile.

Expert host Marie will enlighten you on the Japanese approach to incorporating fermented foods for both taste and health benefits. Regardless of your culinary expertise, Marie will guide you through the entire cooking process, ensuring that chefs of all levels can participate. Following the cooking session, you'll gather to savor your creation and engage in stimulating conversation with Marie. As a bonus, you'll receive the recipe to recreate this delightful dish at home whenever the craving strikes!

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• Fermented Oyakodon

If you have any food allergies or dietary restrictions, please specify so at the time of booking and book the experience as Private

Programa

• Introducing the instructor and the venue:
• Your host will guide you through the ingredients and outline the lesson flow.
• Witness a demonstration by the instructor.
• Engage in hands-on cooking under expert guidance.
• Conclude by sitting down together to enjoy a meal!