おうちごはん! Ouchigohan Japanese Tofukatsu & Tonkatsu Homecooking Class

おうちごはん OuchiGohan Tofu/Tonkatsu & Katsu Sando

Home Cooking

with Table for Two in in Georgia, Boston, Houston, Philadelphia, Washington DC, Colorado, Indiana, New York & North Carolina

Saturday, March 23rd, 2024 @ 5:00pm - 6:30pm ET

(4:00pm - 5:30pm CT & 3:00pm - 4:30pm MT)

$10 Members / $15 Non-members

Join us for the March edition of the family-friendly online Japanese home cooking class series おうちごはん！Ouchigohan! – Japanese Home Cooking and cook along or just watch from your own kitchen! On the menu this month isTonkatsu, Tofu Tonkatsu, and Katsu Sando! Originating in Japan during the Meiji Era in the late 19th century, tonkatsu is a type of yōshoku - Japanese versions of European cuisine - and has become one of the most popular dishes in Japan today.

Crispy on the outside and juicy on the inside, participants will learn how to make the traditional fried pork cutlet, discover how tofu can be a healthy substitute, and also incorporate your creation in a katsu sando sandwhich. Accompanied by cabbage cole slaw and spicy edamame, this month’s dishes can be prepared vegetarian and/or gluten-free.

Tonkatsu  & Tofu Tonkatsu Cooking Class Menu

The class will be taught by Debra Samuels, lead curriculum and recipe developer for Wa-Shokuiku, a program of Table for Two.  Debra is an author of two cookbooks and the 2020 recipient of the John E. Thayer III Award for Outstanding Contributions to Cultural Exchange Between the United States and Japan.

 Debra Samuels leads the program content and   curriculum development of TABLE FOR TWO USA’s   Japanese inspired food education program,   “Wa-  Shokuiku -Learn. Cook. Eat Japanese!”. She was a food writer and contributor to the Food Section of   The Boston Globe and has authored two cookbooks:   “My Japanese Table,” and “The Korean Table.” She curated the exhibit, “Obento and Built Space:Japanese Boxed Lunch and Architecture,” at the Boston Architectural College (2015) and co-curated  “Objects of Use and Beauty: Design and Craft in Japanese Culinary Tools,” at the Fuller Craft Museum (2018). Debra worked as a program coordinator and an exhibition developer at the Japanese department of the Boston Children's Museum (1992-2000).  She has lived in Japan, all together, for 12 years and specializes in Japanese cuisine.  She travels around the country and abroad teaching hands-on workshops on obento, the Japanese lunchbox. During Covid 19 she is teaching live online cooking programs to youth and adults.