Have you ever tried a Japanese dish called Donburi? Donburi are bowls of rice with delicious toppings – a meal in a bowl. Oyako Donburi is called “Mother and Child Rice” Bowl. This savory dish is made with both chicken and eggs, and the words oya and ko refer to parent and child. Tender chunks of chicken are cooked in a dashi broth and when just hot enough, beaten eggs are poured over the top and cooked briefly until the eggs are silky and just set.
Which came first? The chicken or the egg? We don’t know, do you?
Tickets:
Members of other Japan/Japan America Societies can enter their society’s discount code at checkout for member pricing. One registration per family. The recipe card with the ingredient list and Zoom link will be provided a few days before the event. Please contact info@japanphilly.org if you have any questions.
About Ouchigohan:
Join us for this family-friendly Japanese cooking class series おうちごはん！Ouchigohan! – Japanese Home Cooking. Step-by-step cooking instruction and demonstrations are provided by Debra Samuels from TABLE FOR TWO USA, which leads the innovative series “Wa-Shokuiku 和食育: Learn. Cook. Eat Japanese!,” dedicated to making simple, healthy, homestyle Japanese food to enjoy with friends and family.
This collaborative monthly program is hosted by the Japan America Society of Greater Philadelphia, The Japan Society of Boston, The Japan-America Society of Georgia, Japan America Society of Houston, Japan America Society of Colorado, Japan-America Society of Indiana, The Japan-America Society of Washington DC and Japan Society New York.
$10 JASH Members / $15 Non-members. JASH members use code "Houston" to register.
About the Instructor:
Debra Samuels leads the program content and curriculum development of TABLE FOR TWO USA’s Japanese inspired food education program, “Wa- Shokuiku -Learn. Cook. Eat Japanese!”.
She was a food writer and contributor to the Food Section of The Boston Globe and has authored two cookbooks: “My Japanese Table,” and “The Korean Table.” She curated the exhibit, “Obento and Built Space: Japanese Boxed Lunch and Architecture,” at the Boston Architectural College (2015) and co-curated “Objects of Use and Beauty: Design and Craft in Japanese Culinary Tools,” at the Fuller Craft Museum (2018). Debra also worked as a program coordinator and an exhibition developer at the Japanese department of the Boston Children's Museum (1992-2000).
Debra has lived in Japan, all together, for 12 years and specializes in Japanese cuisine. She travels around the country and abroad teaching hands on workshops on obento, the Japanese lunchbox. During Covid 19 she is teaching live online cooking programs to youth and adults.
This program is made possible by:
Program Note: Photographs may be taken during the event for the records of the program host and for use in public media outlets. Registering for the event generally signifies acknowledgment that your likeness may be used in these ways.