9/6 Vegan Izakaya Night – Japanese Small Plates

Vegan Izakaya Night – Japanese Small Plates

Saturday September 6, 6:30 to 10:00PM

Nancy Kirkiles-Smith, Instructor

I've been wanting to do a Japanese class for so long and finally have it on the calendar!  We will venture into the cozy world of Japanese izakaya with a fully plant‑based twist! In this class, we will learn to craft a spread of vibrant vegan small plates inspired by Japan’s after‑work gastropubs. From crisp, salted edamame to umami‑packed skewers and refreshing pickles, each dish highlights bold flavors that are perfect for sharing.

We will start with the ubiquitous Edamame bar snack seasoned with Sea Salt & Yuzu Zest, that brings a bright, citrusy flavor.  Our exploration will also make a mushroom dashi that you can also use as a base for ramen dishes, here we will air fry some tofu for a protein punch.  Next we will take advantage of seasonal eggplant and grill them yakitori‑style with a sweet‑savory miso glaze.  We will also grill King Oyster Mushrooms (Hopefully Seacoast Mushrooms) marinated in  soy, mirin, and garlic.  Another highlight will be be the Mini Onigiri with Umeboshi & Shiso that are bite‑sized rice balls filled with pickled plum, wrapped in aromatic shiso or nori and finish the evening with Matcha Mochi.

We will deepen our appreciation for Japanese ingredients and techniques that make Japanese food so healthy and flavorful!  These small plates are perfect for your next global dinner party or when you want to try something a little different!  

Menu

• Edamame with Sea Salt & Yuzu Zest
• Agedashi Tofu with Dashi Mushroom Broth
• Nasu Dengaku (Miso-Glazed Eggplant)
• Eringi Kushiyaki (Grilled King Oyster Mushroom Skewers)
• Cucumber Sunomono Salad
• Mini Onigiri with Umeboshi & Shiso

• Matcha Mochi
• BYOB