After his sellout class with us, we are delighted to welcome MasterChef winner Tim Anderson back to the kitchen for this introduction to Japanese cooking based on his most recent book. Tim will demystify this ancient cuisine, showing how easy it is to cook authentic Japanese food at home. Unlike Thai or Indian food, which require a long list of ingredients, Japanese food is minimal – fresh produce, simply prepared with the key Japanese seasonings: soy, mirin, rice vinegar, dashi, sake and miso. Master 4 key Japanese sauces and use them to make classic dishes like pork gyoza (making the wrappers from scratch was a big hit on Tim’s last class with us), sweet miso-glazed aubergine and sweet soy beef and onion rice bowl. Tim will explain how to use your sauces to create a wealth of healthy and delicious Japanese meals and you will go away with some sauce to start you off.
Tim Anderson was MasterChef champion 2011 and has since achieved his dream of opening a Japanese restaurant, the acclaimed Nanban, in Brixton. Japaneasy is his second book. He regularly appears on Jamie Oliver’s FoodTube and on BBC Radio 4’s Kitchen Cabinet.
Photograph by Laura Edwards