Sunday Night Dinner: Japanese Curry

What to expect in this workshop:

• The menu: Japanese Curry and Steamed Rice
• Fēst Workshops are the ultimate guided discovery roadmap to help you master your home cooking.
• One Fēst Chef Instructor will lead the way as you learn how to make a delicious meal. Your Chef Instructor will demonstrate every step of the recipe, with two cameras to give you all the right angles and clear views of what's happening.
• Your Chef Instructor will answer any questions that come up via the chat box of the video call. You'll prep your ingredients and cook each dish with plenty of guidance.
• This class is your time to ask your chef questions, ask for feedback, learn a little something and most importantly, have fun!
• This is a group workshop, we ask that you remain muted throughout the class and submit all of your questions in the chatbox of the video call.

INGREDIENTS YOU'LL NEED:

• 1 pound boneless, skinless chicken thighs     
  • Vegetarian substitution: extra firm tofu, or increase the vegetables

   

• 1 medium yellow onion
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 3 medium carrots
• 3 medium Yukon gold potatoes
• 6 shiitake mushrooms     
  • For dried mushrooms, soak first

   

• 3 tablespoons cooking oil or butter
• 4 cups chicken broth
• 3 tablespoons rice flour
• 3 tablespoons butter
• 2 tablespoons Japanese curry powder, we  like SB Brand
• 2 teaspoons soy sauce
• 1 teaspoon honey (optional)
• Optional pickled ginger for serving
• 1 cup short grain “sushi style” rice
• 1 ¼ cups water

EQUIPMENT YOU'LL NEED:

• measuring cups and spoons
• cutting boards and sharp knife
• 6 quart pot
• small skillet
• rice cooker or small pot with lid
• mesh strainer