My online “Okonomiyaki ” cooking class

I served an Online cooking class of Okonomiyaki to celebrate my guest’s 4th wedding anniversary.

Making Okonomiyaki is simple, but preparing a variety of Japanese unique ingredients is difficult ,especially abroad.

Nagaimo(Japanese yam), Tenkatsu(Tempura scraps), Okonomi sauce(Otafuku bland), Dried bonito flakes, Benishoga(Pickled red ginger), Dried green seaweed etc.


However, a few ingredients could be substituted as below.

Nagaimo ➡︎ Tofu or Potato or Potato starch

Okonomi sauce ➡︎ Worcester sauce , Oyster sauce , Ketchup and Sugar

Tenkatsu ➡︎ Potato chips

And I always customize the filling by adding Calamari, Cheese and Kimachi.





We celebrated their Wedding anniversary after cooking.

My online Okonomiyaki cooking class was a good gift to them.







Finally, I opened Online Cooking Class!!

I have been welcoming many people who have visited Tokyo.

And then the whole world is in a tough situation now.

So I decided to offer my cooking class by using ZOOM for people who cannot visit Tokyo.

Recommended points of my new cooking class are

By Simple ingredients (flour,cabbage,green onion,garlic,ginger etc.)

It’s a Private class to value communication

Making Gyoza from scratch is fun!!

Check the information in the web site of airkitchen as below and make sure details.

When you have inquiries, don’t hesitate to ask me by email.

I’m looking forward to welcoming you to my new cooking class!!





Japanese Omelet

Japanese omelet “ Tamagoyaki “ is a soul food for Japanese.

This is why that Japanese moms make Bento Box for their children every day.

Then, they make this delicious, colorful and nutritious Tamagoyaki.

I introduce how to cook it by using a typical frying pan.

This rectangular pan designed for rolled egg omelet only.


2 eggs, a pinch of salt, 1/2 tsp sugar, 2 tbs dashi(Japanese soup broth)

2drops soy source, 1 tbs chopped green onion,

some grated radish as side dish

Mix well with all ingredients in a bowl.

Heat and oil a square pan and pour 1/3 mixture into it.

Spread it quickly and roll the egg from the right side to the left when the surface is half cooked.

Repeat the same procedure to create layers in the rolled egg.

Cut into 4 pieces gently and serve with grated radish.

In addition to green onions, please enjoy it with various ingredients such as cheese and spinach etc.

Welcome to my new cooking class of Bento Box

When you make filling of Bento box, you can learn many typical Japanese dishes.

Onigiri, Kara-age, Rolled omelette, Strawberry Daifuku and Japanese side dishes.

I’ll introduce two recipe ” Kara-age ” ( Japanese fried chicken) and “Vegetable with

sesame sauce” this time.

Please check the blog ” Do you know this Japanese food Kimpira? ” about a recipe

of ” Kimpira of Lotus roots “.

” Kara-age ”


* Chicken thigh 200g

*Soy sauce 2tbs, Sake 1tbs, Mirin 1tsp, Sugar 1tsp, Grated apple 2tbs,

Grated ginger 1tsp, Grated garlic 1tsp, Salt 1pinch and pepper , Potato starch 3-4tbs,


1. Cut chicken in 3cm squares .

2. Put all ingredients except potato starch in a plastic bag.

3. Use hands to massage the chicken well through the plastic bag to allow flavors

to blend.

4. Keep in the fridge for more than 30minutes .

5. Drain the excess marinade sauce from the chicken by a piece of paper towel.

6. Coat with potato starch and shake off any excess potato starch.

7. Deep fry the chicken at 180℃ for 2minutes one side each.

For crispy finish, raise the temperature to 200℃ for 15seconds.

” Vegetable with sesame sauce ”


* Boiled your favorite vegetables (Snap beans, Spinach, Broccoli etc.) 100g

* Sesame 3tbs, Soy sauce less than 1tbs, Sake 2tsp, Sugar 1tbs, Mirin 1tsp, A little salt,


Add ingredients of sesame sauce into a Japanese bowl ” Suribachi” and mix well by

using a Japanese pestle “Surikogi”.

The Surikogi grinds foods much more gently compared to a spice mill.

Mix the vegetables and sesame sauce lightly.

Preparing dishes for Bento Box is enjoyable!!

A new cooking class of Udon from scratch

I opened a new cooking class of freshly Udon class .

Making Udon noodle from scratch is very enjoyable !!


For Udon ➡︎ 100g all purpose flour, 5g salt , 48cc tepid water

For dipping soup ➡︎ 100cc soy sauce, 100cc Mirin , 400cc water , 5cm seaweed,

20g dried bonito and mackerel freak , 10g dried small sardines ,

soaked 2 piece of dried Shiitake mushrooms in water of 50cc

<Make Udon noodle>

1 Dissolve salt in tepid water.

2 Pour salt tepid water in a bowl containing all purpose flour.

3 Once dough is mixed, put the dough into a plastic bag and step on it.

Repeat steps for more 3times like that stepping and gathering the dough into a ball .

4 Put smooth dough in a thick plastic bag and let it stand for about 1hour.

5 Spread the dough using a rolling pin into 3mm thickness or size of 20cm×26cm.

Then, sprinkle flour on the face to avoid sticking the dough and rolling pin.

6 Cut into 3mm in width.

7 Sprinkle the flour and cut Udon into one.

8 Put Udon into a pan with much boiling water and boil around 8 minutes.

9 Put the Udon in a shifter and wash it well with cold water .

10 Drain the water and place Udon on a plate with minced and grated potherbs.

〈Make Udon dipping soup>

1. Soak seaweed, dried bonito, mackerel freak and dried small sardines in water for

more than an hour.

2. Bring the Mirin to boil in a pan.

3. Add soy sauce and seaweed etc. with water all together .

4. Bring to boil again and switch the heat to very low.

5. Cook for 3minutes and drain the soup with a strainer.

Making Udon is very enjoyable and freshly Udon is chewy and tasty!! 😋

Teppanyaki Dinner at the Yamato

There are many teppanyaki restaurants in Ginza .

The Yamato is one of my favorite teppanyaki restaurants and they have Kobe Beef.

I ordered “Kobe beef and Black Wagyu course meal” in this time to compare between

two kinds of beef.

A woman chef served course meals.

That was a first time for me to be served by a woman chef.

I enjoyed dinner relaxing in a calm atmosphere thanks to her.

After I enjoyed salad, soup and grilled fish, two kinds of beef were grilled.

The meat in front is Black Wagyu and behind is Kobe beef.

Both of beef was so delicious , juicy and tender!!

The Kobe beef was more fatty than the Black Wagyu.

Everyone knows the Kobe beef is best in Japanese beef and most expensive.

However, to be honest, I preferred Black Wagyu.

This is why that Kobe beef is too fatty for me.

If you like soft and fresh fat, I would recommend Black Wagyu.

Welcome to my new cooking class of “Fluffy Omelette Rice”o

I opened the new cooking class and welcomed lovely guests from the Hong Kong.

So, I introduce the recipe of this Omelette rice in this time.

Ingredients for two

6 eggs, milk , mayonnaise, salt , pepper , sugar

1 1/2 cups rice , 1/4 onion , 4cm carrot , 60g bacon , 2tsp chicken stock powder ,

1tsp seasoning sake , 30g butter, 3tbs ketchup ,

For mushroom source

1/3 head shimeji mushroom , 1/8 onion , 3tbs ketchup , 3tbs Japanese Tonkatsu source,

1tbs soy source, 1tbs sugar , 2tbs water

Let’s cook bacon rice first!

In my case, I make that rice by a rice cooker only without stir frying by a pan.

Put washed rice , water (a little less), chicken stock, 1pinch salt, seasoning sake,

minced onion, carrot and bacon.

When it’s done, add butter, ketchup, salt and pepper.

Mix the whole well. 

Place bacon rice in an oval plate like a small mountain.

Next, make mushroom source!

Heat a pan , pour sunflower oil , and stir fry sliced onion and mushroom .

Add mixed seasoning , it’s done when boiled .

Heat the pan until smoke appear a little.

Add butter and egg mixed with milk , mayonnaise, salt , pepper , sugar.

Mix finely by chop sticks shaking a pan.

When the surface is half cooked, keep it until the bottom is done for just a minute.

And slide the egg and put it on the rice.

If it might be hard to slide for you, fold the egg in half and put it on the rice.

After that , open the egg on the plate.

The mushroom source in half and ketchup in the half are ready.

Enjoy !!😄

Do you know this delicious Japanese confectionary “Strawberry daifuku “?

If you can prepare Shiratama dumpling powder and red beans paste, it is very simple

to make Strawberry daifuku.

Ingredients : 8 piece of strawberry, smooth sweet red bean paste 200g,

Shiratama dumpling powder 100g, sugar 50g, water 120cc,

Potato starch 2 table spoon

1. Once you’ve made your small ball of red bean paste,flatten each of them out and

mould all the way around each strawberry.

2. Then leave a tip of strawberry without red bean paste.

3. Put Shiratama dumpling powder in the bowl and mush it.

4. Add sugar and mix them.

5. Pour cold water and mix again .

6. Place the bowl covering with plastic wrap in the microwave and heat it for 2minutes

600w first.

7. When done,mix the dough and knead.

8. Put the plastic wrap covered bowl of dough back in the microwave for an extra

1.5 minutes .

9. During this time , sprinkle some potato starch on a flat dish.

10. Gather your dough and put on a flat plate with potato starch.

11. Separate into 8 equal pieces.

12. Flatten them and place strawberry covered red bean paste .

13. Wrap it spreading and pinching . Then also leave a tip of strawberry.

It’s done!!

Enjoy marriage of the taste, strawberry, red bean paste , and sweet mochi.

Making Gyoza wrappers from dough is fun !!

I’ve started to teach how to make gyoza wrappers from dough in my cooking class.

Mix weak flour 40g , hard flour 40g , a pinch of salt and hot water 55cc using chop


And knead well on your hands for 5min.

When dough has a glossy surface, wrap them and let leave for 30min.

Knead the dough into stick shapes , and cut into 12pieces of equal portions.

Sprinkle with flour and flatten into circular shapes with a rolling pin.

It’s done and very simple.

The surface of pan fried gyoza from scratch is crunchy and the other part is so chewy.

The taste is quiet different from ones in store.

Why don’t you try to make it !!😃

Do you know this Japanese food “Kimpira”?

Kimpira is an easy to find food for Japanese people.

In other countries, I was not sure how it would be. But I was happy to find it well

received by my foreign students.

Ingredients (for 2person)

* 4cm carrot

* 1/2 burdock root

* 3cm lotus root

* seasoning ➡︎3tsp sugar, 1tbsp soy sauce, 1tbsp mirin, 2tbsp sake , 1pinch salt


1. Wash the burdock root and scrape off the skin.

2. Cut the burdock root into about 4cm long matchsticks and put in water for a few


3. Peel the carrot and cut thinly into matchsticks 4cm as well.

4. Peel the lotus root also and quarter-round cut.

And put in water for a few minutes.

5. Heat sesame oil over medium heat and stir-fry the drained burdock,lotus root and

carrot until they are soft.

6. Add sugar, and another seasoning ,then stir-fry until the liquid is gone.

7. Optionally add sesame , chopped red chili pepper and dried young sardines.