Japanese Cooking and Sushi Making Classes in London | Sozai
cooking class >> scheduled classes >> sozai cooking friends omurice

This class is fully booked.

Sozai Cooking Friends OMURICE

09 Feb 2021 (Tue)
18:00 60 minutes
Online
£20 per person

Join us for cooking Omurice, one of the most popular Yoshoku dish!

Yoshoku 洋食 is Japan's Western-influenced cooking which originated during the Meiji period reinvented the Japanese way. They are Japanese modified forms of European dishes, often featuring Western names. As there are hardly any Yoshoku restaurants outside of Japan, why not try making them at home? The Japanese modified Western dishes are absolutely delicious and guaranteed to be your family's favourite repertoire.

In this online class we will be cooking:
- OmuRice (Omelette Rice)
- Tomato Chicken Rice

--------
INGREDIENTS

Ingredients
<2 servings>
100g Chicken, diced or 100g Courgette, diced
100g Onion, finely minced

400g of Cooked Rice
4 tbsp Unsalted Butter
8-10 tbsp Tomato Ketchup
2 tbsp White Wine (optional)
Salt & Pepper
Vegetable Oil
4 Large Eggs (2 Eggs per portion)

Equipment:
Frying Pan (Non-Stick, Ideally)
Spatula, Fork & Spoon
Bowl
Paper Towel

*Please have all ingredients cut and ready to cook.

*Vegan Option:
Tomato Ketchup Fried Rice (without the eggs & butter)

*Chicken can be replaced with diced Sausages or Bacon

*Japanese rice would be ideal but please feel free to use any kind of rice you have at home.

INSTRUCTOR : Kinu Yukawa

--------------------------
You'll receive booking confirmation email and also zoom link email. Please note, if your zoom screen name is different from your booked name, the admin might not recognise you, therefore you won't be able to enter the class.
-----------------------

T&C
Payment
To secure a booking you are required to pay the full balance for the class fee. Transaction can be made via our website through Stripe, which accepts all major debit and credit cards. We accept also bank transfer. Online Class bookings are non-refundable.

Re-scheduling and transferring
At any time no later than seven days before the class it may be possible to reschedule a confirmed booking but only when a new date can be mutually agreed upon in advance. Please enquire by email to info@sozai.co.uk Rescheduling is limited to one time only. If your class is less than seven days, you may transfer your booking to another person. Please email us their name and email address to info@sozai.co.uk They will receive a voucher code with which they can book the class as your replacement.

Technical Issues
If you book an online cooking class, it is your responsibility to ensure you have the technical capability (such as software and internet speed) to attend the class. We are not liable to provide any refunds, exchanges, reschedule an online class, provide technical support, or liable in any other way to you if you are unable to attend or participate fully in an online cooking class due to any technical issues.

Sharing
One confirmed booking allows for one attendee (and up to one household member) to join on one device. Children, under 16 years old are free to join with an adult booking
-----------------

Any enquiry : info@sozai.co.uk

Special Online Foundation Kids friendly

Instructor

Sozai Expert

(64 reviews)

We are happy to create memorable dinner for all of our customers.


by Kate
Event at JHL
08 Mar 2022
Excellent event

Thank you so much for everything. With Sozai catering team, a perfect organisation is guaranteed!

by Helen
Online Katsu Curry Cook along with YUTAKA
13 Oct 2021
Katsu Curry Class with Izi

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!

by Ken
Master SUDA Live streaming from Japan, the seasonal fresh fish tempura Donburi
08 Aug 2021
Amazing knife skills and an exciting way with tempura

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.