Spring Sukiyaki Dinner

The first hints of spring in the Pacific Northwest need celebrating! Together we will build a sukiyaki, a deeply comforting, simmering pot of beef and spring vegetables in sweet and savory broth. A spring sukiyaki showcases vibrant colors of the early harvests; yellows and bright greens of tender shungiku chrysanthemum leaves and spring cabbages, reds and oranges of new onions and carrots, simmered in a delicate warishita broth along with seared beef, fresh tofu, and bean thread noodles. We’ll whip up a tangy ume sunomono. And enjoy our hot pot with steamed rice and a refreshing glass of sake. For dessert, a unique citrus and sake sorbet.
 
In this class you’ll:

• Learn different Japanese knife cuts, including kazari kiri as you turn carrots and mushrooms into works of art. 
• Make a classic dashi from scratch— the backbone of Japanese home cooking.
• Explore Japanese traditional cooking, and the washoku principles of seasonality, balance, color, texture, and, of course, gratitude.  
  
  On the menu:

• Beef Sukiyaki with spring vegetables, tofu, and bean thread noodles
• Steamed rice
• Ume sunomono (cucumber and pickled plum salad with katsuobushi)
• Citrus and sake sorbet topped with citrus peel tsukemono
• Chef’s sake selection
  
  Omnivores will enjoy this menu.
  
  BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses: milk (butter), eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.

Allergies and dietary restrictions

Materials

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Instructors or Guides