Online Sukiyaki Cook Along with YUTAKA
Online Sukiyaki Cook Along with YUTAKA
>>*Ingredients* will be kindly sent to you by Yutaka!
Planning a dinner party for friends or family?
Nabemono, the Japanese hotpot, is an important part of Japanese cuisine, and Sukiyaki is one of the most popular hotpot. A delicious combination of protein, assorted vegetables, tofu and udon noodles in a savoury sweet soy sauce-based sauce, Sukiyaki is often prepared at the centre of the tabletop, with everybody adding their favourite ingredients, making the dinner party extra special.
Please have all the ingredients, utensils and steady online devices ready at your kitchen. We will prep everything together in the class.
Ingredients: Serve for 3-4
[Sukiyaki Warishita Sauce]
100ml *Yutaka Organic Tamari Soy Sauce*
100ml *Yutaka Sake*
3 tbsp Sugar
200ml Water
400g Deboned Chicken Thigh or Tempeh / Seitan (for vegans)
1 pack *Yutaka Tofu*
1 bag *Yutaka Organic Konjac Shirataki Noodles*
6 *Yutaka Dried Shiitake mushrooms*
1 Large Onion
2 Leek
1 cup Watercress
1 small Carrot
1 portion Ready Boiled Udon Noodles, Egg Noodles or Pasta
Equipments & Kitchen utensils:
Measuring spoons and cup
Knife and chopping board
Vegetable peeler
Large Skillet
Sauce Pan
Strainer
Hob
A ZOOM online class link will be emailed to participants 1 day before the class. Any queries, please feel free to write to info@sozai.co.uk
Sponsored by : Yutaka London
Please read,
T & C
Instructor
Sozai Expert
We are happy to create memorable dinner for all of our customers.
Thank you so much for everything. With Sozai catering team, a perfect organisation is guaranteed!
Pre-booking
Welcome and class, what I say of it, brilliant
Follow up notes fabulous
Thank you and well done. I will recommend you and definitely think about buying classes for presents, including for myself!
Thank you, Master Suda and Sozai for a fascinating Japanese Cookery Lesson today.
The knife skills of Master Suda are amazing, as are his knives. His preparation of the sea eel was a work of art. It was wonderful just to see him at work, though I don't think I'll be trying this at home.
I found the tempura section very instructive. I have never seen, nor read, about making tempura this way before – sprinkling batter into the hot oil before frying the floured and battered vegetables. I think I will try at home now. The results look wonderful.
I really enjoy these sessions as they give an insight into "true" Japanese cookery and to the different styles and skills.