Yesterday I went with my friend Megumi to what seemed like the edges of nowhere in Sanda to teach a cooking class.
My friend Kazuyo had asked me months again to come, and as the details fleshed out I found out I would be teaching about 55 moms and their elementary-aged kids! I learned from a similar experience last year to pick simple recipes, as it can take 30 children a LONG time to take turns crunching up graham crackers..
I taught Hawaiian Teriyaki Hamburgers and my mom’s recipe for strawberry cheesecake (no bake!). I’ll put the recipes at the end.
Aren’t the kids SO cute? They ALL wore aprons and bandanas…so part-way through I decided I better wear one too…
When Kazuyo first asked me to teach this class several months ago, I wasn’t thrilled. (I am really reticent to speak Japanese in front of larger groups of people). But I have been praying for Kuzuyo for three years! I meet weekly with a Japanese church friend for accountability and prayer. We have been meeting for 3 years, and praying every week since then for Kazuyo. She and her daughter have both studied English with me and Eric at times. So, for the sake of this relationship I agreed to do the class. Pray with me that she will know the love of Jesus!
During the class, I just HAD to ask her if she thought the whipped cream smelled bad… (look closely at her nose — some things I still just can’t resist!):
Here’s the recipes:
Hawaiian Teriyaki Burger (these are a family favorite!)
1 ½ pounds ground beef
1 small onion, chopped
¼ Cup shoyu
¼ Cup sugar
2 cloves garlic, minced
½ teaspoon minced fresh ginger
2 stalks green onion, chopped
1 Tablespoon sesame oil
Combine all ingredients; mix well. Form into patties. Fry or grill.
1 package cookies, crushed
¼ Cup sugar
¼ C softened butter
Press into pyrex pie pan.
1 package softened cream cheese
1 cup sugar
Mix 1 package whipped cream; combine with spoon
Pour into crust.
Strawberry Filling: (My mom always canned cherries, but we can’t buy them here, so any kind of frozen fruit would work)
1 bag of frozen strawberries
½ Cup sugar
3 Tablespoons cornstarch
Stir and cook over medium heat; let cool. Pour on top of cheese portion. Chill cake for 3 hours.