Easy Japanese Home Cooking
for Non-Chefs! -Part 12-
Karaage and Dashimaki tamago
Saturday, June 12, 2021
5:00 - 6:00 PM EDT
$10 JSB Members / $15 Non-members
Hosted online via Zoom
(you will be sent the ingredient list a few days before the event)
Karaage (唐揚げ) is chicken that's marinated in soy sauce and fried. It is a popular dish that can be found in food stands at many festivals all over Japan, and there are even restaurants specializing in karaage.
Dashimaki tamago (だし巻き卵), or rolled omelette, is made by rolling a thin layer of egg into multiple layers. It is a variation of tamagoyaki, which is cooked the same way but uses different seasonings. Tamagoyaki became popular in the 1950s, after the government encouraged parents to give children more protein and farmers to keep more chickens. Eggs became very cheap and tamagoyaki became standard in bento boxes. Dashimaki tamago is made with dashi broth mixed into the egg batter and is popular in Japan's Kansai region.
JSB volunteer Masayo Kawaguchi is excited to show you how to make your own karaage and dashimaki tamago! You'll be able to enjoy two bento box classics on your next picnic. Be sure to bring your appetite for this next installment of our Easy Japanese Home Cooking series, and we look forward to seeing you there!
Masayo Kawaguchi was born in Fukuoka and grew up in Osaka and Tokyo. When she was in Japan, she was a singer and an actor. She lived in New York for over 20 years, where she continued her studies in acting, and worked as an actor (a SAG-AFTRA member), a voice actor for anime, then later focused on reporting as a TV journalist. She moved to Boston a few years ago, and has been an enthusiastic volunteer at the Japan Society of Boston.
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