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Aug 3

Tokyo Street Food with Brendan Liew

August 3 @ 6:00 pm - 7:15 pm EDT

Join Brendan Liew where you’ll learn a classic gyoza recipe—and will also come away with plenty of inspiration for other variations.

NOTE: iphone and ipad users, CLICK HERE to register for class.

A quintessential ramen store side dish, gyoza is almost a mandatory order if you’re dining out in Tokyo. Good gyoza should be crispy on the outside and juicy on the inside and are perfect dunked in a simple sauce. Ranging in size from tiny hitokuchi gyoza to pie-sized versions, gyoza can also be stuffed with nearly anything under the sun. Join guest chef Brendan Liew, author of “Tokyo Up Late,” for a class where you’ll learn a classic gyoza recipe—and will also come away with plenty of inspiration for other fillings and variations. There’s more to the Tokyo food scene than gyoza, though. Our second dish will be tantanmen, which Brendan describes as “the other side of the ramen coin.” Ramen is considered a Japanese take on Chinese noodles and is served predominantly in Japanese restaurants. Tantanmen, on the other hand, is considered deeply Chinese. It’s a soup noodle featuring deeply savory minced meat, numbing pepper and bean paste, chili oil and fresh greens. The best part: it all comes together in just about 30 minutes, making this noodle variation a speedier cousin of traditional ramen. You’ll learn to make nikumiso—a combination of ground meat, miso, ginger, sake and more—that you’ll find yourself whipping up for many dishes beyond tantanmen. You’ll be confident choosing the right noodles and greens. And Brendan will walk you through his must-have pantry ingredients, like tenmenjan (sweet bean sauce), tobanjan (chili bean paste), black vinegar and shiso leaves, but will also recommend substitutions.

About Brendan: Brendan Liew spent time at the three-Michelin-starred Nihonryori Ryugin in Roppongi, Tokyo and Hong Kong, and studied the art of ramen-making in Japan before delving into kappo and modern kaiseki cuisine. In Melbourne, he has worked at Kappo and Supernormal, had a pop-up cafe, Chotto, and is currently at Minamishima, the #1 ranked Japanese restaurant in Australia. He has traveled extensively through Japan’s countryside and major cities to explore, learn and live Japan’s culture and cuisine.

Want to give this class as a gift? You can purchase gift cards here.

Bonus: All attendees of this class will receive a one-time 15% off coupon to the Milk Street Store after class.

This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to class (or within 48 hours of registering, if you sign up less than a week in advance), you will receive an email with the ingredients, equipment and prep you’ll need to cook along with us, if you choose.

After class, you will receive a recording of the event, as well as a folder of recipes and resources that we discuss during the event. Class recordings are available to all registered attendees for two weeks following each event.

Payments for Milk Street live stream classes are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final. Classes are subject to cancellation at any time. In the case of cancellation by the event organizer, all paid tickets will be fully refunded.

Proceeds from live stream cooking classes support Milk Street’s non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.

If you have any questions about this class, please don’t hesitate to get in touch via cookingschool@177milkstreet.com.

For complete details: Click Here