Book by 10 Aug to Enjoy 10% Early Bird Discount
Born at Iwate, Japan, Chef Daisuke has been working in the kitchen since the tender age of 16. Working his way up and sharpening his skills, he worked under various renowned establishments at Tokyo, Japan. With stellar reputation, Chef Daisuke came to Singapore in 2018 to become the head chef of popular Japanese restaurant, Kappo Shunsui.
He, then, became Chef/Owner of his own establishment, Sakemaru Hideout, which focuses on serving refined Japanese cuisine with seasonal ingredients while pairing them with artisanal sake. Come join us to learn how to create refined Japanese food at home with the affable and talented Chef Daisuke Yomogi.
Delicious Homemade Sesame Tofu with Simmered Japanese Vegetable and Dashi Broth
Learn to create this delicate and delicious sesame tofu with silky texture at home. This will be a refreshing and healthy appetizer you can create at your own kitchen. You will be also learning how to create your own dashi. Every chef has his/her own way of creating a good dashi/broth which is fundamental in Japanese cuisine. You will be learning how select the kelp and bonito, and how to cook it gently to bring out the natural umami flavour.
Delicate Simmered Fish (Wild-Caught Samegarei) in a Savoury, Sweet Sauce
Sakana no Nitsuke is a popular Japanese food at home because it requires not so many ingredients but when done right, it is really delicious, especially when eaten with a warm bowl of rice. In this class, Chef Daisuke will teach all the little details from start to finish: how to process the fish, how to create a sauce with a good balance in savoury and sweet and many more. This is a classic dish that will be loved by all ages.
Japanese Crispy Fried Chicken (Chicken Karaage)
Who does not love a good fried chicken? Learn all the tricks and techniques from Chef Daisuke how to create a delicious Japanese fired chicken.
Japanese Eggplant with Delicious Miso Dressing
This is another popular classic dish that can be done at home easily as well. Learn how to process eggplant to make it tender and soft and serve it with a delicious miso dressing. Don’t miss this class!
Suitable for All Levels (Novice/Intermediate/Advanced)
Maximum of 20 participants
CHEF DAISUKE YOMOGI
Note: Chef will demonstrate all recipes. Participants will sample all the items demonstrated items. Some photos are for references purpose only.