Japanese Cooking and Sushi Making Classes in London | Sozai
cooking class >> scheduled classes >> online katsu curry cook along with yutaka

This class is fully booked.

Online Katsu Curry Cook along with YUTAKA

16 Nov 2021 (Tue)
18:30 90 minutes
Online
£25 per person

Learn how to make one of Japan's most popular dish, Katsu Curry in the comfort of your own kitchen in this Zoom Online Cooking class. We will create a vegetable curry and the Katsu options to adapt the recipe for chicken Katsu, or Aubergine Katsu.

Once you try the authentic Japanese Katsu Curry freshly prepared in your kitchen, Katsu Curry will sure be one of your favourite repertoires at home.

You will learn how to make the following
- How to cook rice
- Japanese Curry from Roux
- Chicken or Aubergine Katsu (or other ingredient of your preference)

Ingredient List:
Japanese Rice
YUTAKA Curry Roux
YUTAKA Panko
Onions
Carrots
Potatoes
Chicken/ Aubergine
Flour (plain or gluten-free)
Egg or alternative

Skewers

Vegetable Oil / Sunflower Oil (for deep frying)

More details and ZOOM link will be emailed beforehand. Any queries, please feel free to write to info@sozai.co.uk

Sponsored by : Yutaka London

Please read,
T & C

Online Intermediate

Instructor

Sozai Expert

(64 reviews)

We are happy to create memorable dinner for all of our customers.


by Kate
Event at JHL
08 Mar 2022
Excellent event

Thank you so much for everything. With Sozai catering team, a perfect organisation is guaranteed!

by Helen
Online Katsu Curry Cook along with YUTAKA
13 Oct 2021
Katsu Curry Class with Izi

Pre-booking
Welcome and class, what I say of it, brilliant
Follow up notes fabulous

Thank you and well done. I will recommend you and definitely think about buying classes for presents, including for myself!

by Ken
Master SUDA Live streaming from Japan, the seasonal fresh fish tempura Donburi
08 Aug 2021
Amazing knife skills and an exciting way with tempura

Thank you, Master Suda and Sozai for a fascinating Japanese Cookery Lesson today.

The knife skills of Master Suda are amazing, as are his knives. His preparation of the sea eel was a work of art. It was wonderful just to see him at work, though I don't think I'll be trying this at home.

I found the tempura section very instructive. I have never seen, nor read, about making tempura this way before – sprinkling batter into the hot oil before frying the floured and battered vegetables. I think I will try at home now. The results look wonderful.

I really enjoy these sessions as they give an insight into "true" Japanese cookery and to the different styles and skills.