April Cooking Class Menu Revealed | See How Much 'Ajiwai Dashi' Transforms Fluffy Oyakodon!

The cooking class started on March 5th🍳. The first dish we made was Nikujaga (meat and potato stew).

It was a time-saving recipe using 'Ajiwai Dashi' and a combined seasoning! We heard many happy comments from the participants.

I use the combined seasoning for my everyday cooking too. It's so convenient!
The Nikujaga was delicious.
I didn't know Ajiwai Dashi could be used in so many different ways.
I tried to buy Ajiwai Dashi a few days ago, but it was sold out.

Thanks to so many people purchasing 'Ajiwai Dashi', it sold out for the first time in our online shop😂.

It seems it finally came back in stock yesterday, so it is available for purchase now! Thank you so much for your patience.

This dashi is truly excellent✨. If you sprinkle it on meat and let it sit in the refrigerator for a few hours before cooking, the meat won't get tough. It also brings out the umami, making the dish taste several times better.

I tried making the 'Oyakodon' (chicken and egg bowl) that we will be making in next month's cooking class today, and because I sprinkled it on the chicken and let it rest in the refrigerator, it turned out very delicious.

Actually, when I made David's cream chicken pasta for dinner yesterday, I used chicken cut into bite-sized pieces that had been coated with 'Ajiwai Dashi' and left in the refrigerator for a few hours. It was delicious, and he even asked for seconds.

Until now, the chicken would get tough if the cooking time was long, so I was always nervous about David's reaction. When I cook after coating it with 'Ajiwai Dashi', the meat doesn't get tough regardless of whether I simmer it for a long time or use high heat, so I feel at ease🍀. I wish I had known this method sooner😂.
I really wish I had known about this sooner.

So, the 'Fluffy Oyakodon' was made in no time using 'Ajiwai Dashi' and the combined seasoning 'Kaeshi'.

First, I cut the onions into wedges and prepared the chicken that had been sprinkled with 'Ajiwai Dashi' and kept in the refrigerator.

In a pot, I added 10g of 'Ajiwai Dashi' and 100ml of mineral water (Volvic), brought it to a boil, added the 'Kaeshi', and then added the onions and chicken to simmer over medium heat.

Once it was cooked through to a certain point, I added the beaten egg and heated it until it was soft-set, and it was done!

Since copper pots have high thermal conductivity, it cooks in no time.

Next is preparing the rice cooked in the Kamado-san pot🍚.

I'm happy that I can make boiled eggs at the same time as cooking the rice🥰.

Clay pot rice with white rice, black rice, Japanese millet, and natural salt.

Scoop it into a bowl...

Top it with the Oyakodon ingredients✨.

Sprinkle with shredded nori seaweed, and it's ready✨.

I had the Thai-style carrot salad as leftovers from yesterday, combined with steamed beet slices and drizzled with the 'onion vinegar' seasoning for a simple salad, along with some miso soup with sea lettuce.

Having 'Ajiwai Dashi' and 'blended seasonings' on hand really cuts down on cooking time. I didn't have much energy to cook after my YouTube live stream today, but I was able to whip up 'Oyakodon' and 'miso soup' in about 30 minutes (and even cooked rice in a clay pot at the same time) thanks to this magical dashi and the blended seasonings.

When I'm tired, I just don't feel like spending a lot of time cooking. That's exactly why I'm so grateful to be able to make healthy, delicious meals so easily while cutting corners and saving time.