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Japanese cooking class - Chirashizushi and Chichi Dango

  • 5 Mar 2021
  • 6:00 PM - 8:00 PM
  • Online
  • 14

Registration

  • Registration for all JASWDC events and programs is offered free to Kiku-level ($1,500) Members.

Registration is closed


Join us for chirashizushi, a festive sushi dish known as "scattered" sushi in English. Chirashizushi is typically served for special occasions, such as Girl's Day (Hinamatsuri) or birthdays. We will also make chichi dango, a special sweet also associated with Girl's Day, which is held March 3. 


Check the ingredients list before registering.  Once registered you will receive a confirmation email with the Zoom link. We will send the recipe card a week before the class.

Ingredients

  • 3 to 4 cups uncooked white rice
  • Dried sushi rice vinegar mix "Sushi no Ko," Tamanoi brand OR 3/4-1cup sushi vinegar, 2/5 -1/2 cup sugar and 1/5-2 tsp salt
  • 1 cup green beans
  • 3 tablespoons sakura denbu (seasoned and shredded codfish)
  • 2 eggs
  • Salt, to taste
  • 2 tablespoons olive oil
  • 3 large frozen cooked shrimp
  • 3 tablespoons ikura (salmon roe caviar)
  • baby broccolini or another green vegetable such as spinach or cucumbers to add color

Garnish (optional)

  • decorative floral shaped cooked carrot slices
  • pickled or plain boiled lotus root, thinly sliced
  • cucumbers
  • edamame
  • cooked snow peas
  • flaked salmon (pre-cooked and seasoned)
  • sliced kamaboko (fish cake)
  • imitation crab (kani kamaboko)

Chichi dango:

  • 1-pound (16-ounce) box of mochiko (sweet rice flour)
  • 1 1/2 cups sugar (up to 2 cups)
  • 1 teaspoon baking powder
  • 1 cup water
  • 1 teaspoon vanilla
  • 1 (15-ounce) can coconut milk
  • 4 to 6 drops red food color (for pink mochi; for another color, substitute with choice)
  • 1/2 cup potato starch (substitute corn starch)




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