Curry first arrived on Japanese shores courtesy of the British Royal Navy, a sort of comfort food for Western travelers — and now it’s a Japanese specialty unto itself. In this class with MICHELLE NGUYEN you’ll learn your way around this tasty spice blend and the dishes that showcase it best: katsu karē (classic Japanese curry with potato, carrots, and peas) with breaded pork katsu and steamed rice.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. All recipes are designed for four servings.