Make Your Own Udon
Dive into the art of crafting the perfect Teuchi Udon – those glossy, chewy, and oh-so-bouncy homemade noodles straight from the heart of Japan. But here's the secret touch: discover the age-old technique that Japanese home cooks swear by – kneading the dough by stepping on it! This adds a whole new level of authenticity to this immersive experience. Elevate your udon feast with our Homemade Mentsuyu, a soul-warming noodle stock infused with the finest katsuobushi (dried bonito flakes). The perfect pairing to a bowl of steaming udon soup is undoubtably the freshly-made tempura. Brace your taste buds for a double delight – Kakiage, a crispy medley of vegetable and shrimp fritters, and Kashiwa Ten, the chicken tempura that could become your new favorite fried chicken. Bite into this perfectly marinated and battered chicken breast, dipped in the Homemade Tentsuyu (Tempura Dipping Sauce), creating a symphony of juiciness, crispiness, and fluffiness in every mouthful. Complete this picture-perfect udon creation with the Onsen Tamago (Hot Spring Eggs), with foolproof techniques to soft-boil and peel the eggs beautifully every single time.
This class is taught by Mikiko Yang. Mikiko's passion for sharing Japanese culture and tradition through food will shine through as she guides you through each step of the cooking process. As a mother of two teenagers and a cultural ambassador for Japan, she understands the importance of passing down these cherished culinary traditions.
Book a class.
New dates are being added all the time. If you don’t see any class dates listed below, pre-register for free so we know what classes to prioritize. You can also book a private event if you have at least 4 people in your group.
All sales are final with no refunds. We need a minimum of 3 students to host a class. If you signed up but we didn’t have enough students, unfortunately we need to reschedule. We will work with you directly to find a new date. Thank you for your understanding.
Please familiarize yourself with our covid policy. Thank you!
Here’s the full menu:
Teuchi Udon (Homemade Udon Noodle)
Homemade Mentsuyu (Noodle Stock)
Kakiage (Vegetable and Shrimp Fritter)
Kashiwa Ten (Chicken Tempura)
Homemade Tentsuyu (Tempura Dipping Sauce)
Onsen Tamago (Hot Spring Eggs)
During this class, we will prepare and cook from scratch everything on the menu.
Throughout the process, we will pause to introduce new and lesser-known ingredients that are easily found in the greater Seattle area.
The small-class setting means all students are encouraged to ask questions and discuss potential variations for each dish that will make it more accessible and adaptable in everyday cooking.