Pork Katsu & Son-in-law Eggs

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?
- Son-In-Law Eggs with Homiah’s Original Sambal Chili Crunch
- Pork Katsu, Cabbage with Homiah’s Seaweed Sambal Chili Crunch

Who is teaching this on-demand cooking class?
Chef Devin Keopraphay of Rising Tiger in Longmont, Colorado

And Chef Chris Teigland of glo Noodle House in Denver, Colorado

How is this on-demand cooking class structured?

This class is designed for you to make one dish today, and one dish tomorrow. Both classes utilize Homiah’s Sambal Chili Crunch. The original version has dried shrimp in it, so it’s got some really nice funk. The seaweed version is vegetarian and isn’t as intense in the funk department. You will love the way each chef chose to utilize the different chili crunches. And use code LANYAPCLASS15 for 15% off of your order.

How long will this on-demand cooking class take?

Each dish takes less than 30 minutes to prepare.

What ingredients and equipment do I need?

Ingredients: (exact quantities will be provided once the class has been purchased)
Homiah Seaweed Sambal Chili Crunch
Homiah Original Sambal Chili Crunch
Pork tenderloin or pork loin
Panko
Eggs
Flour
Mayo (Kewpie preferred)
Lemon
Cabbage
Salt
Japanese BBQ sauce
Thai basil
Fresh mint
Fresh dill
Ginger
Green onion
Fish sauce
Dashi
Kombu, water, bonito flakes
Yuzu or lime juice
Oil for frying (such as canola, grapeseed, etc)
Olive oil
Sesame oil

Equipment:
Knife
Cutting board
Medium skillet
Pot for boiling eggs
Dutch oven or large pot for frying the katsu
Mixing bowls