- This event has passed.
Sukiyaki is one of the most popular styles of Japanese food in Japan. The dish exquisitely balances flavors of savory meat, sweet vegetables, and salty umami dashi broth. Out of the many different styles to cook and serve sukiyaki, we will finish it in a pot on the stovetop and serve it at the table. You can use chicken, beef, pork, seafood or tofu. While sukiyaki is cooking, we’ll make Japanese spinach salad with sesame dressing (Gomaae), Japanese seasoned rice, sesame dipping sauce, and soy dipping sauce. We’ll finish the class with matcha fudge for a dessert. We’ll also talk about different styles to make and serve the sukiyaki.
Ploy Khunisorn is a native of Thailand. She went to Suan Dusit International Culinary School while she was working as a financial analyst in Bangkok. She came to the USA to do Master’s Degree in Sustainability at Harvard University and Master’s Degree in Education at Cambridge College. She started teaching Thai cooking classes at CCAE since 2014. With her love of traveling over 30 countries, she has learned varieties of cuisine around the world. In her 7+ years with CCAE, Ploy has taught over 2,500 students to cook and bake Asian cuisines, vegan food, gluten free diets, pastries, and more.
Chef out her food passion on Instagram: @ployskitchen