We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On today’s menu:
Negima (Grilled Chicken Thigh and Scallion Skewers)
Asari no Sakamushi (Sake Steamed Clams) with Butter and Soy
Goma-ae (Seasonal Greens in a Sesame Dressing)
Grilled Edamame

Shopping List:

Produce:
garlic
ginger
scallions
bunched spinach
frozen edamame pods

Dairy:
butter

Dry Goods / Pantry:
neutral oil, such as safflower
soy sauce
chicken stock, homemade if you have it
mirin
sake
sugar
kombu (dried kelp)
katsuobushi (dried bonito flakes)
toasted sesame oil
red chiles (such as Japanese red chile or chile d’arbol)
Shichimi togarashi or substitute chili flakes (optional)
toasted sesame seeds
flaky sea salt
kosher salt
(6-inch) wooden skewers

Proteins:
boneless skinless chicken thighs
manila clams


Equipment List:

Cutting board (either a plastic one you can easily sanitize, or one for meat and one for vegetables)
Sharp chef’s knife
1 medium sized saucepan, for tare
Couple of wooden spoons
Slotted spoon
Small cup for the reserved tare
Large cast iron skillet or grill pan
Pastry brush
Saucepan or deep skillet with lid for clams
Thin bladed spatula, like a fish spatula
Large bowl or container for soaking kombu (big enough to hold 4 cups of water)
Large pot for blanching spinach
Bowl for ice bath
Colander
Bowl for dressing
Spice grinder or mortar and pestle
Serving plates or bowls