When you purchase this cooking class, you will be able to stream the class whenever you want, and you will receive a PDF containing all you need to cook along to the class.
What are we making in this on-demand cooking class?
In this class, we will be making classic Japanese fried foods – comfort foods.
Karaage (Japanese fried chicken) with cucumber salad, yuzu aioli and ponzu sauce
Korokke (potato and kani croquettes) with Japanese barbeque sauce
Tempura (shrimp, green beans, onions, carrots) with tentsuya
Korokke
Who is teaching this on-demand cooking class?
This class is taught by Chris Teigland the chef/owner of the Michelin Bib Gourmand restaurant glo Noodle House in Denver, Colorado.
Chris started cooking with his mom, who was a pastry chef. When she didn't feel like cooking, they would often go out to a local Japanese restaurant. Chris loved the food, so at a young age she got him a Japanese cookbook. He started spending a lot of time in the kitchen at home, and decided he might as well get paid to work in one. And thus, he began his professional cooking career in Chicago.
How is this on-demand cooking class structured?
We make each dish from start to finish. You can, of course, make all three dishes in one day and have your friends over for a Japanese Fried Food Feast, or you can make each dish on different days.
How long will this on-demand cooking class take?
The Karaage will take the longest because the chicken needs to marinate for at least 30 minutes. But other than that, all dishes are quick to execute. The korokke is made with leftover mashed potatoes, so make some extra the next time you make mashed potatoes to save to make korokke!
I’m in tempura heaven
Is this class good for vegetarians?
Yes! You can substitute roasted cauliflower for the chicken in the karaage. For the korokke, just omit the kani or again you can substitute mushrooms. For the tempura, just skip cooking the shrimp!
What ingredients and equipment do I need?
Ingredients (exact quantities will be provided once the class has been purchased)
Boneless chicken thighs or cauliflower
Soy sauce or tamari
Sesame oil
Rice vinegar
Sake
Ginger
Potato starch
Rice flour
Kosher salt
Ponzu sauce
Yuzu juice or lemon juice
Mayo
Canola oil
Persian cucumbers
Green onions
Sesame seeds
Togarashi
Sugar
Leftover mashed potatoes
Kani or mushrooms
AP flour
Eggs
Panko
Japanese barbecue sauce
Club soda
Shrimp
Green beans
Carrots
Yellow onion
Tetsuya (tempura sauce)
Special Equipment
• Dutch oven or a large pot for deep frying
• Spider for removing the fried food from the oil
• Candy thermometer for measuring the oil temperature
• Sheet pan and a wire rack