Japanese Eggs

 
 

When you purchase this cooking class, you will be able to stream the class whenever you want, and you will receive a PDF containing all you need to cook along to the class. And to make these dishes again, and again, and again!

 
 

What are we making in this on-demand cooking class?

  • Tamagoyaki Bento

    • Japanese omelette with negi tsuyu, shiso-yuzu salad, and onigiri

  • Tamago Sando

    • Egg salad sandwich on milk bread (shokupan)

Who is teaching this on-demand cooking class?

Chef Devin Keopraphay of Rising Tiger in Longmont, CO

 
 

Chef Devin’s (@risingtigerco) culinary journey began at an early age, washing woks in his father's restaurant in DC. This experience ignited his passion for cooking, leading him to pursue formal culinary education at The Art Institute of Washington.

He embarked on his sushi adventure at the renowned Morimoto in Philadelphia. This led him to further enrich his skills by working and training at Vetri, Graffiato, Kumamoto & Uchiko, which greatly influenced his current cooking style. Embracing a nomadic lifestyle, he traversed the East Coast, engaging in various culinary roles such as waterman, fishmonger, whole animal butcher, and working at esteemed coastal restaurants.

How is this on-demand cooking class structured?

The idea is to make one dish one day, and the other dish on another day.

How long will this on-demand cooking class take?

As long as you’ve done the prep in the class details PDF, you will be cooking in real time with Chef Devin in these videos. Making the tamagoyaki bento box will take about 35 minutes. The tamago sando takes about 15 minutes to prepare.

What ingredients and equipment do I need?

Ingredients (exact quantities will be provided once the class has been purchased)

  • Silken tofu

  • Kombu

  • Mushroom ends

  • Green onion ends

  • Kosher salt

  • Olive oil

  • Sesame oil

  • Dijon

  • Shiso

  • Yuzu juice

  • Rice Vinegar

  • Sugar

  • Cucumber

  • Tomato

  • Fresh dill

  • Fresh basil or Thai basil

  • Fresh mint

  • Eggs

  • Short grain white rice

  • Nori

  • Milk bread

  • Butter

  • Heavy cream or half and half

  • Mayo

  • Red onion

  • Dried mushrooms

Equipment

  • Medium-sized pot

  • Strainer

  • Large bowl

  • Whisk

  • Knife

  • Cutting board

  • Tamagoyaki pan or nonstick skillet

  • Parchment paper

  • Ladle

  • Rice cooker or a pot with a lid

  • Large spoon or spatula

  • Onigiri mold (optional)

  • Mandoline (optional)

  • Plastic wrap