Hello everyone, today I want to share my experience taking the Refreshing Summer Miso Specials (March) course at ABC Cooking Studio Singapore (Takashimaya). This course was all about different ways to use miso in refreshing summer dishes.
First of all, I have to say that I absolutely loved this course. As someone who loves Japanese cuisine, I was excited to learn more about how to use miso in refreshing summer dishes, and this class definitely delivered.
The course started with an introduction to miso and its uses in Japanese cooking. Our instructor was very knowledgeable and explained the dishes we were going to make before starting anything. Afterwards, we were told to wash our hands with soap before starting any cooking.
We started off the course with a fig and sweet white bean jelly dessert. This was the most simple dish to make as we just added a gelatin like powder into water and brought it to a boil. We then sweetened the figs with sugar and added the gelatin water and figs into the cups before putting them in a chiller to cool. The dessert was so light and refreshing, with a wonderful balance of sweet and savory flavors. The jelly was made using a powder similar to agar-agar, a plant-based gelatin substitute, and had a lovely texture that was both smooth and slightly firm.
Next, we made the ichiban dashi which is kombu and bonito flakes added to boiling water. This would be used later on in the upcoming dishes.
The simmered chicken with assorted summer vegetables was another standout dish on a hot summer day. The chicken was so tender and flavorful, and the vegetables added a nice crunch and freshness to the dish. The light taste of the miso-based soup and ichiban dashi tied everything together perfectly after chilling.
Next up was the miso-glazed eggplant, which was equally delicious. The eggplant had a lovely charred flavor after grilling on a pan, and the miso glaze was simply amazing. It was sweet and savory at the same time, and really brought out the natural sweetness of the eggplant.
We then got started on our next recipe, the Unatama, which was a bite-sized unagi omelette. I have to say, this was my favorite dish of the course. The omelette was light and fluffy, and the unagi gave it a wonderful depth of flavor. The miso glaze was the perfect touch, adding just the right amount of sweetness and savory umami. It was my first time making a tamago omelette and I had fun flipping the egg on a square shaped pan.
For our side dish, we made cold miso-sesame noodles, which were so refreshing and perfect for a hot summer day. The noodles had a lovely texture, and the miso and sesame flavors blended together perfectly. Before serving, we presented the noodles surrounded by cucumber, to give the dish a nice crunch.
Overall, I would highly recommend this course to anyone who loves Japanese cuisine or just wants to learn something new. The instructor was great, the recipes were easy to follow yet impressive. As a beginner in cooking, I left feeling inspired to incorporate miso into more of my cooking. Thanks, ABC Cooking Studio, for another amazing experience! If you would like to take a trial class at a discounted price in Singapore, please comment down below and we can arrange a time!
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