Make Fermented Oyakodon (a Chicken & Egg Rice Dish) in Osaka

You’ve heard of oyakodon, the chicken and egg rice dish of Japan. It’s time to meet its cooler older sibling, koji oyakodon, prepared with fermented koji mold, a star Japanese ingredient you can find in miso and soy sauce that gives condiments and dishes an umami, savory depth. Oyakodon, also known as the “parent and child” dish, is a staple comfort food in Japan. Consisting of chicken and a fluffy pillow of yellow eggs on top of warm, soft rice, this dish is popular in every season.In this cooking class, you won’t just be making ordinary oyakodon, but you’ll be swapping sugar for koji, a fermented fungus that gives an interesting twist to the dish. Knowledgeable host Marie will teach you how the Japanese use fermented foods to make their meals delicious and healthy. You will be guided through the entire cooking process, so chefs of every level of expertise are welcome to join! At the end, you will sit down to enjoy your meal and an engaging conversation with Marie. Finally, you’ll be able to take the recipe home with you to recreate the experience whenever you want! Experience flow: • Introduction of the instructor & the venue • Your host will walk you through the ingredients and the flow of the lesson • Instructor demonstration • Follow along and get hands-on cooking • Sit down and enjoy a meal together!