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| Renton
Upcoming Classes |
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4/22 Everyday Thai | |
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Greetings!
Wow! Thank you all for the overwhelming response we got for the launch of our new classes in Renton last Thursday!
The class filled up within just a few hours (if you couldn't be there, see below to get a taste of what you missed!) and the comments we received show that we're really on to something with the combination dinner-prep/store-tour type curriculum. People really seemed to appreciate learning first hand a new and easy meal, followed up by Chef Toby's tour of Uwajimaya. Here's what people are saying: "Toby's culinary background was apparent. He shared many helpful techniques in his demo."
"The class was great in all respects. I'm looking forward to making the recipe, using the items in the bag. Thank you for putting all the ingredients together for us!"
"I am a very experienced cook but really enjoyed learning about the Asian products and how to use them! I will definitely make this recipe!"
"Toby Kim's presentation was not only entertaining but very informative."
"I like the idea of having a bag of pertinent groceries ready for take-out - - & the price was right!! Also, the store tour was helpful."
The Korean Pantry Bag was a great savings of 31% off with all the ingredients to make Chop Ch'ae and a reuseable Uwajimaya grocery tote and a package of fancy Uwajimaya toothpicks. The total cost of the Korean Pantry Bag with regularly priced staples of $21.75 was sold to our class guests for only $15.00!
Japanese cuisine is the focus at this Thursday's Everyday Asian class where we'll be making Oyako Donburi. It's a rice dish with a stir-fry of chicken and eggs over the top. ("Oyako" means "parent-and-child" in Japanese.) This is a one pot meal that fills you up with the goodness of comfort food. In Japan, it's a weekday dinner type of meal that's a favorite of tourists and locals alike.
 Oyako Donburi is a perfect technique to learn for busy families,especially if you want to tweak it a bit for slight differences in taste among the toddler to adult eaters. This dish is not taught anywhere else as it is a humble dish, but one that will be a star with your family's appetite. And are you cooking for just for one or two? You will not have leftovers lasting all week as Donburi can be easily designed for the singles.
Building community through cuisine, Naomi
Naomi Kakiuchi, RD, CD, CCP |
LivingSocial.Com Features
NuCulinary on the "Deal" |
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Last Thursday, NuCulinary Everyday Asian Classes at Renton Uwajimaya were featured as the "deal" in Seattle by LivingSocial.com.
"LivingSocial connects customers to cool places and things." They offer deeply discounted deals to the best places in Seattle and other hip cities!
We sold 300 Deals so register soon to get your class of choice.
Those of you who have LivingSocial coupons can log on to our calendar, reserve your seat and use your LivingSocial.com coupon number in the coupon code box to complete your registration. We look forward to meeting you!
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Knife skills class puts dinner on the
table faster
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Our NuCulinary knife skills classes continue to be one of our most
popular classes, so I want to let you know we've got one coming up on Monday, April 12th at our Seattle
location.
When my students ask for tips
that will make preparing meals easier and more fun, I tell them the knife is their
most important tool in the kitchen. It's key that you feel perfectly confident
with your technique and know how to make your knife work for you. Better knife
skills is all that stands between you and showing off more
complicated recipes to your guests or just getting your weeknight dinners on the
table faster.
Chef Toby Kim will teach you how to chop and dice an onion fast;
process garlic three ways; and slice, dice and mince vegetables for even
cooking and eye-catching meals. Learn tips on proper knife selection for your
needs, and how to care for and keep you knives sharp for fast
preparation. Eats for Monday's class will include little snacks and a light Korean soup supper.
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Chop Ch'ae
Korean Sweet Potato Noodles with
Meat and Vegetables
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  Our inaugural Everyday Asian class last week featured Chef Toby's own recipe for Chop Ch'ae, a Korean noodle dish with beef and vegetables.
Easy to make, and great for leftovers or potlucks since it can be made ahead and still taste terrific the next day.
- 8 oz beef (flank or sirloin tip)
- 6 oz sweet potato starch noodles
- 1 oz shitake mushrooms, dried
- 3 tablespoons vegetable oil
- 1 teaspoon garlic, minced
- 1 cup onion, sliced into ¼" wedges
- 1 cup cabbage, shredded
- ½ cup carrot, julienne
- ½ cup celery, biased sliced ¼"
- 1 bunch spinach, washed, remove stems
- 1½ tablespoons red pepper paste
Marinade
Seasoning
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2 tablespoon sesame oil
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2 tablespoons soy sauce
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Salt & pepper to taste
1. Slice the beef across the grain about ¼" thick. Mix marinade ingredients, add beef and mix thoroughly, set aside while you prepare the rest of the dish.
2. Rehydrate shitake mushrooms in hot water until softened. Remove stems and cut caps into ¼" strips. Prepare all other vegetables.
3. Meanwhile, bring a large pot of salted water to the boil. Add sweet potato starch noodles and cook until soft. The noodles should be soft but still retain some texture. Drain well and place in a large bowl. Use kitchen scissors to cut noodles to a manageable length.
4. Heat 1 tablespoon vegetable oil to medium high in a wok or large skillet. Add garlic and sauté just until fragrant. Add onion, cabbage, carrot, and celery. Sauté until vegetables are crisp tender. Add to bowl with noodles.
5. Return pan to heat. Add tablespoon oil. Sauté spinach briefly until it collapses but still retains its green color. Add to bowl with noodles and vegetables.
6. Return pan to heat. Add tablespoon oil. Sauté beef and mushrooms until beef is medium rare, mix in red pepper paste. Add meat mixture to bowl with noodles and vegetables. Add seasonings to bowl and toss to distribute evenly. Taste and re-season with additional salt and pepper if necessary.
Recipe copyright: Toby Kim, Seattle, WA | |
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