Cooking with Elizabeth Andoh

By Samantha Binkley

For the novice Japanese cook (I’m speaking about myself here) this class was amazing! Many great recipes, new kitchen tools and the techniques to execute them successfully. What could be better? It was also fantastic to see another cook in my space teaching such a beautiful class. Thank you, Elizabeth! Scroll through to see all the great photos of the food and participants learning and eating the delicious meal we created.

In the time since the class ended, I have practiced the rolled omelet at least five times. My husband loves it. I pair it with the miso soup recipe or miso glazed salmon. Learning to make dashi is essential to these recipes. See some of my practice attempts below.