About this Class
Mild, savory, and with a hint of honey, Japanese curry — Kareraisu — is one of the most popular dishes in Japan. A fine example of Yoshoku cooking—a Western dish (via the British via India) reinvented through Japanese food principles. Tender chicken, carrots, and potatoes are simmered in a thick curry, perfectly balanced flavors with sweetness from honey and apple.
To make it easy for busy people to whip up an “instant” pot of curry, Curry Blocks were invented, shelf-stable boxes of curry roux full of questionable ingredients — stabilizers and chemical flavorings and preservatives. Who needs that? We can make our own Curry Blocks! They’re a wonder to have on hand for a quick and delicious meal. Throw a block into a pot with your other ingredients, add water, and dinner can be ready in less than 30 minutes.
In this class, we will make:
•Curry roux blocks. Take home one, and we'll cook with the other.
•Chicken Kareraisu. (There will be a vegetarian option, but not vegan.) Rice, pickles, and Rayu sauce will be on hand for a proper kareraisu meal. You’ll learn to make a roux, and perhaps pick up a new knife skill: the rangiri style of carrot cutting for simmered dishes.
• Kare Pan. A twist on the popular bakery item! We will use curry mushroom and walnut filling stuffed into a brioche-style bun. Baked, not deep fried.
Take home your extra curry block, as well as printed recipes. You’ll leave with a deeper understanding of Washoku, the ancient Japanese food traditions that make meal preparation fun as well as transformative for your health.
Private group classes are held at my home kitchen studio.
They are 3 hours and accommodate 4-8 people. Pricing is $125 per person.
They are 3 hours and accommodate 4-8 people. Pricing is $125 per person.
Classes at BARN 11/7, 11/9