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Japanese Curry

difficulty level: easy

  • 1 hour 30 minutes
  • From 100 US dollars

More Information About This Class

What to expect in your cooking class: Our classes are the ultimate guided discovery roadmap to help you discover your inner culinarian. Our guided discovery method allows you to actively participate in discovering knowledge in the kitchen. Your Chef instructor will verbally guide you through every step - starting from prepping ingredients, cooking steps until your dishes are complete and plated. Your Chef instructor will not be cooking alongside you, rather your Chef is 100% focused on you, sharing instructions, tips and tricks personalized just for you. YOUR CLASS MENU: Japanese Curry Steamed Rice Cabbage Kewpie Slaw INGREDIENTS YOU'LL NEED: 2 tablespoons vegetable oil 1 onion, chopped 2 carrots, sliced into rounds 2 potatoes, peeled and cubed 2 cloves garlic, minced 1 pound (450g) boneless chicken, beef, or tofu, cut into bite-sized pieces (optional), omit for a vegetarian version 2 S&B Japanese Golden Curry Cubes (adjust to taste, more for stronger flavor) 4 cups vegetable or chicken broth 1 bay leaf Salt and pepper to taste 1 tablespoon soy sauce 2 teaspoons honey or sugar 4 cups shredded cabbage 1 carrot, grated 1/4 cup Kewpie mayonnaise 1 teaspoon soy sauce 1 teaspoon rice vinegar Sesame seeds (optional, for garnish) 1 cup of long-grain white rice (such as jasmine or basmati) 2 cups of water 1/2 teaspoon of salt EQUIPMENT YOU'LL NEED: large pot for cooking the curry large skillet for sautéing ingredients cutting board and knife for chopping vegetables and protein (if using) mixing bowls (2) for the slaw and dressing whisk for mixing the dressing measuring cups and spoons wooden spoon or spatula for stirring optional: vegetable peeler (if peeling potatoes) optional: ladle for serving the curry optional: serving dishes for presentation saucepan with a tight-fitting lid (if cooking on the stovetop) rice cooker (if using) fine-mesh sieve or bowl for rinsing the rice measuring cup and measuring spoons fork for fluffing the rice optional: non-stick cooking spray (if cooking on the stovetop)

Reschedule + Cancellation Policy

To reschedule a class, email at least 24 hours before your scheduled time. Reschedule requests within this timeframe result in class cancellation and provide credit for a new booking. Note, prices may vary. No refunds for canceled classes; no exceptions. Arriving over 30 minutes late cancels the class if remaining time is insufficient. No refunds or credits issued; no exceptions. By buying a class, you accept risks inherent in cooking, waiving claims against Home Ec, instructors, officers, and employees for injuries, damages, or expenses. Instructor changes may occur based on availability. Home Ec Certified instructors guaranteed. Cancel due to instructor change 24+ hours before for full refund.

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