Japanese Fried Foods

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.  

In this class, we will be making classic Japanese fried foods – comfort foods. 

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 are we making in this on-demand cooking class?

- 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

What will you learn in this on-demand cooking class?

- How to make Tempura

- How to make Karaage

- How to make 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. 

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