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Pressed sushi and milanesa empanizada at the 15th cooking class

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Published: January 7, 2016

Pressed sushi, milanesa empanizada, clear Japanese broth, and strawberry au lait agar for a dessert. This was the mouthwatering menu at the 15th cooking class held at Suzukakedai Campus on December 9.

The class, co-hosted by Tokyo Institute of Technology University Co-op and Suzukakedai Health Service Center, took place at the Co-op Suzukakedai Cafeteria.

Clear Japanese broth, pressed sushi, and milanesa empanizada
Clear Japanese broth, pressed sushi, and milanesa empanizada

Making kinshi-tamago
Making kinshi-tamago

Pressed sushi is a perfect dish for the New year holiday season. After molding the vinegar-seasoned rice into rectangles using cut-off milk cartons, the chefs sprinkled smoked salmon, salmon roe, asparagus, and thinly shredded egg crepes called kinshi-tamago as toppings. Taking turns, everyone got a chance to experience one of the many Japanese ways of preparing eggs.

A participant from Mexico demonstrating how to make milanesa empanizada
A participant from Mexico demonstrating how to make
milanesa empanizada

Milanesa empanizada is a Mexican dish: pounded thin chicken breast breaded and fried. After a demonstration by a student from Mexico, the rest of the participants also prepared the dish.

Seventeen students, fifteen of whom were international students, participated in the 15th Cooking class. Once again, the cooking class was a great way for all participants to cooperate and savor the results together.

15th Cooking class participants holding a receip
15th Cooking class participants holding a recipe

Contact

Suzukakedai Health Service Center
Email nurses@jim.titech.ac.jp
Tel +81-45-924-5107

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