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

On the Menu:
Chicken teriyaki
Miso soup
Fluffy rice
Iceberg salad with carrot ginger dressing

Wine suggestion: Sauvignon Blanc Semillon blend. This aromatic and fresh blend will pair nicely with the delicacy of the miso soup and will be a good contrast to the caramelized flavors of the Teriyaki.

Non-alcoholic drink suggestion: Ginger Kombucha

Shopping List (for 4 servings): 

1 head iceberg lettuce
12 cherry tomatoes
2 Persian cucumbers
1 carrot
1/4 white, yellow or sweet onion
3-inch piece of ginger
1 scallion

Dry Goods:
3 tablespoon white miso
1/2 cup rice vinegar (unseasoned)
1 tablespoon sesame oil
3 tablespoons vegetable oil
1 teaspoon honey
2 tablespoons sake
2 tablespoons soy
2 tablespoons mirin
1 tablespoon sugar
1 cup rice
(2) 3-inch sheets of kombu kelp
20 grams (about 1 handful) katsuobushi bonito flakes
2 grams wakame seaweed, reconstituted and roughly chopped

4 chicken bone-in, skin-on thighs
1/2 package (7 ounces) silken tofu

Equipment List:
Stock pot
Large steel bowl
Fine mesh strainer
Cheesecloth or paper towel, for straining
Medium pot (for rice) OR rice cooker
4 small bowls (for miso soup)
Food processor or blender
Vegetable peeler
Salad spinner (optional)
Mason jar
10-inch frying pan
Cutting board for vegetables
Cutting board for meat
A few bowls for stirring and combining things