Cooking with Yoshiko in Bondi Junction | Specialty School

Cooking with Yoshiko

Locality: Bondi Junction

Phone: +61 404 266 860

Address: Level 1, 70 Bronte RD 2022 Bondi Junction, NSW, Australia

Website: http://www.cookingwithyoshiko.com

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22.01.2022 Bulk Vegan Japanese Cooking Today, I bring out my food processor to slice lots of veggies! I shredded some cabbage, carrot and cucumber using a food processor - It's so much faster than being chopped by me. I really love to use a food processor when I do bulk cooking it’s so convenient!... I must admit I used a wrong blade in the food processor, so my cabbage for Ume flavoured cabbage was too fine for my liking but who cares still edible. I am a bit lazy to wash the processor properly that is why my arame mixture for nimono has a bit of cabbage which is not supposed to do but who cares! So I made cabbage + carrot sunomono using sushi vinegar + dashi ( I usually use rice vinegar, sweeter and dashi but sushi vinegar can be handy ), cucumber seasoned with yuzu juice and ponzu sauce. Arame + carrot + cabbage salad seasoned with toasted sesame oil and salt. I cooked potato + veggies seasoned with butter + salt; we call it jyaga butter in Japanese. Since I have cooked a lot, so there are two ways that I have seasoned it - vegan butter + salt/soy sauce. I think that butter and soy sauce is an excellent combination. I will cook arame (seaweed) no nimono later on but not today. These bulk cooking are essential for our health because I can keep munching these dishes for the next five days or so. Whenever I feel lazy to make a salad or just hungry, I can just take these out to eat! So convenient! Do you do bulk cookingBulk Vegan Japanese Cooking Today, I bring out my food processor to slice lots of veggies! I shredded some cabbage, carrot and cucumber using a food processor - It's so much faster than being chopped by me. I really love to use a food processor when I do bulk cooking it’s so convenient! I must admit I used a wrong blade in the food processor, so my cabbage for Ume flavoured cabbage was too fine for my liking but who cares still edible. I am a bit lazy to wash the processor properly that is why my arame mixture for nimono has a bit of cabbage which is not supposed to do but who cares! So I made cabbage + carrot sunomono using sushi vinegar + dashi ( I usually use rice vinegar, sweeter and dashi but sushi vinegar can be handy ), cucumber seasoned with yuzu juice and ponzu sauce. Arame + carrot + cabbage salad seasoned with toasted sesame oil and salt. I cooked potato + veggies seasoned with butter + salt; we call it jyaga butter in Japanese. Since I have cooked a lot, so there are two ways that I have seasoned it - vegan butter + salt/soy sauce. I think that butter and soy sauce is an excellent combination. I will cook arame (seaweed) no nimono later on but not today. These bulk cooking are essential for our health because I can keep munching these dishes for the next five days or so. Whenever I feel lazy to make a salad or just hungry, I can just take these out to eat! So convenient! Do you do bulk cooking See more

21.01.2022 Soy and Mushroom Pâté This pâté is one of my favorite recipe from my cookbook "Cooking with Soy"! It looks super fancy but don’t let it fool you! This dish is super easy to make and the flavour is just !... Adding just a touch of porcini mushroom gives it a deeper flavor and makes it more nutritious. You can enjoy it with your favorite bread and a glass of wine! RECIPE: Serves 4 Ingredients - 250g (9oz) mushrooms, sliced - 1 tablespoon dried porcini mushroom - 2 tablespoons olive oil - 1 clove garlic, finely chopped - teaspoon sea salt - 1 cup cooked soybeans - teaspoon tamari - teaspoon lemon juice Method 1. Soak the porcini with 1 tablespoon water. Keep the water. 2. Chop the porcini and set it aside. 3. Heat the frying pan over a low heat and add 1 tablespoon of oil and garlic. 4. Sauté the garlic slowly to infuse the flavour and aroma then add mushroom, porcini and teaspoon sea salt, and sauté over a medium heat until mushroom turns soft. 5. Add the porcini water and cook further until water is almost gone. 6. Place the mushroom, soybeans, teaspoon of salt, tamari, lemon juice and 1 tablespoon oil in a blender and blend until smooth. 7. Serve with your favourite bread. For more delicious vegan food inspiration, kindly visit my instagram page, https://www.instagram.com/cookingwithyoshiko/

17.01.2022 Thank you to Adele for this lovely review for the Japanese Beginner's cooking class from 2020! I am so pleased to know you had such an enjoyable experience. Have you been wanting to try something new in 2021? Why not kick start the year off with one of Cooking With Yoshiko's healthy cooking classes! These hands-on, interactive classes are all plant-based and will leave you feeling confident in creating your own healthy Japanese dishes at home. Check out the future class ...schedule here: https://cookingwithyoshiko.com/classes/class-schedule/ #japanesefood #cookingclass #healthy #plantbased #sydney #sydneyfood #sydneylocal

16.01.2022 Vegan tendon (tempura bowl) Who doesn’t love tempura?! Japanese tempura (battered and deep-fried veggies or seafood) is one of my favorite. My hubby also loves tempura, so making veggie tempura is a great way to sneak more veggies in his diet! ... I know that tempura is not the healthiest dish but making a ‘homemade tempura’ is so MUCH HEALHTIER than buying it at restaurant! At home, I use good quality oil like Organic Sesame Oil which is one of the best oil for deep frying and I also don’t repurpose the oil for the tempuras whereas restaurants normally use the same oil many times, making the oil very oxidized! Enjoying tempura at home is definitely healthier! This time, I made donburi-style tendon, which is tempura laid over freshly steamed rice. I deep-fried kumura (sweet potato), zucchini, daikon, asparagus and eggplant. I also made a side dish called sunomono which was very refreshing and compliment this dish well and miso soup which is always a great company for any rice dishes. I had the tempura with tentsuyu (tempura dipping sauce) leftover from my cooking class, so it was very convenient! I say this is another very balanced and nourishing vegan Japanese lunch served! What is your favourite tempura For more meal inspiration, please check out my instagram page https://www.instagram.com/cookingwithyoshiko/

14.01.2022 Hi Peta! Thank you for leaving us a kind review. We are so delighted that you have enjoyed learning Japanese cooking from Yoshiko and have learnt a lot from the Japanese Beginners class. We look forward to cooking with you again soon.

14.01.2022 Green Tea French Toast A lot of us might find that we frequently prefer takeaway options on the way to work rather than taking the time to cook in the morning when we are super busy. However, it's always nice to take some extra time to make your breakfast as its sets you up for a good and productive day! This Matcha Green Tea French Toast is one of the things you can quickly make in the morning as it is super easy. It is an egg and dairy-free recipe that'll go lov...ely with maple syrup and some fresh fruit of your choice This recipe is from my book, "Japanese superfoods"! You might be wondering - why doesn't the toast have the wonderful bright green colour of matcha? When I did the photoshoot for this recipe, I was using some pretty mediocre matcha. It was still ceremonial grade and a product of Japan - but it wasn't organic, stone-ground, and first-flush, which is what I use now! After completing the photoshoot for this recipe, we did more research about matcha, and realised there is a higher quality level of matcha. Premium grade matcha is absolutely essential for getting health and beauty benefits of matcha and not to mention, it has a great taste! The full recipe for the french toast is now up on my blog, https://cookingwithyoshiko.com/green-tea-french-toast/ See more

13.01.2022 [JAPANESE INTERMEDIATE CLASS REVIEW] Thank you Isabelle for leaving us an incredible feedback! It is a pleasure to share with you (and to all my students) some tips and knowledge on healthy Japanese cuisine. We hope that you were able to take away some great cooking tips that you could use in your Japanese cooking. We very much look forward to seeing you again in our class next year!!

13.01.2022 Salt and Pepper Tofu Recipe Do you know that tofu does not only taste amazing but it is nutritious for your body too? Tofu contains all 9 essential amino acids that makes it a protein-packed superfood! This gluten-free recipe will make you love tofu even more! It is also perfect for parties as the tofu is cut into bite size pieces. Surely a great way to feed the crowd! ... RECIPE: Serves 4 Ingredients 600g sliken firm or firm tofu Flour mixture - 1 TBSP black and white peppercorn - 1 TBSP sea salt - 2 TBSP whole meal flour - 2 TBSP corn flour Garnish - Coriander - Red chilli - Lime neutral oil for frying Method 1. Drain the tofu lightly by let stand on tilted chopping board for 10 to 20mins. 2. Pound the peppercorns with salt in a mortal and pestle or place pepper and salt in a plastic bag and crush with a rolling pin over the bag. 3. Add the whole meal and corn flour and mix very well. If you don’t mix well in this stage, your tofu won’t have even taste. Some parts are salty some part are tasteless 4. Toss tofu lightly in a flour mixture and shake away excess. Heat oil in a frying pan over high heat. When oil is hot, deep fry tofu, a few pieces at a time, until it is golden. Drain tofu on absorbent paper. 5. To serve, place tofu in serving plate with chopped chilli, coriander and lime. Tip: You can use black peppercorn only, but I like to use a mix of several types of peppercorns at the shops or supermarkets. Gluten-free option: Use rice flour or potato flour instead of wholemeal flour. They are both very nice. I actually like a potato flour and rice flour mixture the best. For more amazing plant-based recipes, please check my instagram page, https://www.instagram.com/cookingwithyoshiko/ See more

12.01.2022 Japanese Superfoods Lunch For yesterday's healthy vegan lunch, I cooked quinoa, wakame, konnyaku (konjac), fried rice with oil-free scrambled tofu thanks to SCANPAN Australia non-stick frying pan! On the side I also had greens salad with carrot miso dressing. Having this salad is a fabulous way to enjoy raw miso to maximise the power of miso because it ensures you do not kill the good enzymes and probiotics that the miso contains. ... In addition, there was also Arame (the Japanese seaweeds) nimono, carrot shiri shiri (Okinawan style stir fry) and cabbage asazuke(Japanese lightly pickled veggies) and wakame miso soup. Another rich and nourishing meal filled with vegetables and Japanese superfoods served! For more healthy Japanese cooking, visit my Instagram page >> https://www.instagram.com/cookingwithyoshiko/

10.01.2022 [JAPANESE BEGINNER CLASS REVIEW] Thank you Megan for taking some time to write us such a kind review. We are so delighted to see that you have enjoyed the selection of the food in our Japanese Beginner class and learning great Japanese cooking tips from Yoshiko. We look forward to seeing you again soon!

08.01.2022 Healthy Vegan Japanese Lunch we don’t eat many fresh raw veggies often In Japanese cuisine , but I always make sure to consciously add a raw veggie dish. To be honest, I don’t exactly eat like this everyday because it takes some time to prepare compared to just cooking simple foods like pasta, but cooking makes me happy so I don’t mind doing it! ... These days traditional Japanese food makes me so happy - I guess it is because of my age... as well as my health! We are so busy with many things and that means lesser time to prepare our food. We sometimes forget that taking time for healthy cooking now will be beneficial for our future. For example, I’m in my late 40s, but I don’t have any health issues, so I don’t need to waste my time and energy to go to a hospital or wonder what’s wrong with me. Also, I spend less money on beauty - for example, I haven’t dyed my hair since I was 30! So I can keep healthy hair and no need to go to the hairdresser So, spending time and money for our daily meals is very rewarding. Taking time and money for a healthy meal is a fantastic investment for our health too! Do you invest your time and money for your healthy cooking like me Please visit my instagram page for more healthy vegan recipes and inspiration, https://www.instagram.com/cookingwithyoshiko/