Studio Ghibli-Inspired Cooking Camp

Day 1: "Ponya" and Ramen
1 package Ramen of your choice
400 ml or 1 3/4 cup boiling water (for the ramen)
1 slice cooked ham (or you can substitute tofu)
1 egg, large
Toppings of your choice (some options are green onion, bok choy, dried seaweed, or carrots)

1 small pot filled 3/4 way with cold water
1 ramen bowl (a bowl that can fit the dried ramen with a little room)
1 small plate to act as a lid for the ramen bowl
Kettle to boil the water for the ramen
Chop sticks and spoon


Day 2: "Spirited Away" and Red Bean Steamed Buns
1 cup warm water
(+ water for the steamer)
1 1/2 tsp active dry yeast
2 Tbsp canola oil
2 cups cake flour
1 cup all-purpose flour
2 tsp baking powder
3 Tbsp sugar (+ a sprinkling for the yeast)
Desired filling
(suggestions: red bean paste, pre-cooked pork, ♥Nutella)

Parchment Paper or Wax Paper
Steamer
Medium bowl


Day 3: "Howl's Moving Castle" and Bacon and Eggs
(This recipe does not take long to make, but we will be talking about how to make the perfect sunny-side up eggs)
3 slices thick cut bacon (You could use a substitute of your choice here)
4 large eggs
1 loaf bread (your favorite bread)
1 slab cheese (you can choose to include fruit instead)
3 tbsp vegetable oil 

Skillet


Day 4: "From Up on Poppy Hill" and Aji-furai
2 small aji horse mackerel OR other white fish
1/4 tsp salt and pepper
3 tbsp all-purpose flour
1 beaten egg
1/2 cup panko bread crumbs
vegetable oil for deep frying
baby leaf salad mix, to serve
[for the tartar sauce]
1/4 cucumber
6 cm stalk celery
2 tbsp mayonnaise
1 egg yolk
1 tsp whole grain mustard
1 tbsp sushi vinegar
1/2 tsp sugar

2 medium plates
skillet for frying
chef's knife and cutting board
1 medium bowl


Day 5: "The Wind Rises" and Jiro’s favorite Siberia cake
6 medium-sized eggs
1 cup Sugar
3 tbsp Honey
3 tbsp Hot Water
150 g OR 1 cup Bread Flour
1 tbsp Coarse Sugar
500g red bean paste
10g of agar agar powder
200ml hot water

8 x 8 cake pan
Parchment paper
Mixer or whisk
Medium bowl
Small bowl

When cooking or baking caution should be used - there are several dangers to be aware of: hot pots or pans and sharp knives.
Beginner chefs should be assisted by an adult.
If there are any ingredients that you have allergies to (or are adverse to) we can work together to find substitutions.