A day spent working with Keiko Oikawa is always a pleasure – have a look at more of Keiko’s photography on her beautiful website; you might recognise some of the photos from recent books.
On a Spring day earlier in April, we put together these dishes for my specialist series of Japanese cooking lessons. I thought the series deserved a gallery of their own to show off their un-cropped glory. The lessons are described in further detail here, and can be planned at a time to suit you, a great idea if you are looking to bring friends or family together.
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- Home-made Udon, warming in its wonderful simplicity
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- A fresh Summer Udon Salad
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- Miso marinated pork with red cabbage
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- Char Siu cut and ready for Ramen
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- Best by hand, making the Udon dough.
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- Tempura and Udon, a traditional combination
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- The finished bowl of Ramen, wonderfully rich using a freshly made stock.
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- Fresh fried Tempura, keep the oil hot for crispness.
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- Preparing all the ingredients for Ramen
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- Simply, sweet marinated pork.
