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(Ouchigohan) Oyakodon: An Online Cooking Class via Zoom
January 20, 2024 at 5:00 pm
Join us for a special edition of the family-friendly online Japanese cooking class series おうちごはん！Ouchigohan! – Japanese Home Cooking. We will start by learning how to make Namasu, a type of salad that pairs well with Oyakodon, a Japanese rice bowl made with both chicken and eggs. The Namasu is a celebration salad made with Daikon radish, carrots, onions, scallions, eggs, and other ingredients. The Oyakodon rice bowl is also called the “Mother and Child” rice bowl. Since this savory dish is made with both chicken and eggs, the words Oya and Ko refer to parent and child, as such chicken and egg. Tender chicken chunks are cooked in dashi broth and when hot enough, beaten eggs are poured over the top and cooked briefly until the eggs are silky and just set. Which came first? The chicken or the egg? SCRIPTION HERE
Debra Samuels, head of program content and curriculum development for Table For Two
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.