If you're considering taking, or have already signed up for, our online cook school class on Japanese Katsu Curry, you'll find all the details on how to prepare for it on this page.

Below, we have detailed what you'll cook and learn; the equipment and ingredients you'll need; and any advanced prep necessary. Note: Rice will need to be soaked 35 minutes before class. If you are making sweet potato katsu, you'll need to partially cook the sweet potato 1 hour before class (instructions below). 

Once you've signed up for the class, we will email you all the details on how to log onto the Zoom call and a reminder of the following information. This class is restricted to students aged 16 and older.

What You'll Cook (& Learn)

- Chicken or sweet potato katsu curry
- Japanese sushi rice
- Miso-glazed aubergine

Using these examples, we'll teach you how to:

- Basic knife skills
- Prepare a balanced glaze using miso
- Prepare aubergines for baking or grilling
- Bash and tenderise a chicken breast, ensuring even cooking
- Create a perfect batter (paner à l'anglaise)
- Make a roux based curry sauce
- Shallow fry
- Cook Japanese rice with the pan absorption method

This class can be adapted for vegetarian and vegan diets. As it includes breadcrumbs, flour, soy sauce, and miso, it is not gluten-free. However, if you can find gluten-free alternatives for these ingredients, they will work well. 

The ingredients yield two portions of katsu curry and aubergines. If more than one person is taking the class, you have the option to divide the work or make the recipes individually and have plenty of leftovers.


Equipment

- Chef’s knife
- Chopping board
- Sieve, for washing rice
- Bowl, for soaking rice
- Small saucepan with lid, for cooking rice
Small saucepan, for katsu sauce
- Meat mallet, rolling pin or small pan (to flatten chicken) 
- 3 bowls or plates, for breading katsu
- Large frying pan (24cm) with lid, for katsu
- Spatula or fish slice, for frying
- Large plate, to put katsu on after cooking
- Mixing bowl, for aubergines
- Small brush, to apply miso glaze
- Baking tray, for aubergines
- Cling film
- Parchment paper

Shopping List

This is a complete list of the ingredients you will need for the class. We’ll go through the ingredients needed for each component (i.e. katsu curry and aubergine) in the ‘Advanced Prep’ section.

Meat, Eggs & Dairy

- 1 large chicken breast (200g), if using
- 1 large egg

Fruit, Veg & Herbs

- 1 medium sweet potato, if using
- 2 aubergines or 3 Japanese eggplants
- 1 small onion or 1 banana shallot
- 2 spring onions
- 2 garlic cloves
- 50g fresh ginger
- 1/2 a carrot (optional)

Oils, Vinegars & Condiments

- 250ml vegetable or neutral oil
- 400ml good quality veg stock
- 1 tsp rice vinegar
- 50ml dark soy sauce (preferably Kikkoman)
- 100g miso paste (dark or white)
- 2 tbsp sake (optional)
- 2 tbsp mirin

Dry Goods & Spices

- 200g Japanese sushi rice
- 125g plain flour
- 2 tbsp of rice flour or plain flour
- 100g panko breadcrumbs
- 2-3 tbsp toasted sesame seeds
- 1 tbsp black sesame seeds (optional)  
- 20g mild curry powder
- 3 tbsp of honey or sugar
- 2 tsp garam masala (optional)

Substitutions

> Normal or gluten-free breadcrumbs can be used in place of panko
> Any vinegar can be used in place of rice vinegar
> Regular (light) soy sauce can be used in place of dark soy sauce
> Jasmine rice can be used in place of sushi rice

Advanced Prep

Please make sure to gather and measure out the following ingredients separately before class, and keep it nearby while we are in session. We recommend starting to prepare 45 minutes to an hour before class, and grouping the ingredients together like so:

Chicken or Sweet Potato Katsu

- 1 large chicken breast (200g) or medium sweet potato (see instructions below)
- 1 large egg
- 125g plain flour
- 100g panko breadcrumbs
- Salt and pepper, to season
- 250ml vegetable oil, plus more for seasoning
- 1 shallot or spring onion, for garnish
- 1/2 a carrot, for garnish
- Toasted sesame seeds, for garnish

> If making sweet potato katsu, you will need to partially cook the potato about 1 hour ahead of class. To do so, pre-heat the oven to 180°C and thoroughly wash and dry your sweet potato. Cut the potato lengthwise into 1 cm thick slices. Season with oil, salt and pepper. Place on an oven proof tray and bake for 20 mins, until the sweet potatoes are just cooked. (In the meantime, soak the rice; instructions below). Allow to cool completely. 

Curry Sauce

- 1 small onion or 1 banana shallot
- 2 garlic cloves
- 50g fresh ginger
- 30ml vegetable oil
- 20g mild curry powder
- 2 tbsp of rice flour or plain flour
- 1 tbsp honey or sugar
- 1 tsp rice vinegar
- 400ml good quality veg stock
- 50ml dark soy sauce
- 2 tsp garam masala (optional)

Rice

200g Japanese sushi rice (see instructions below)
240ml water, for cooking rice (not soaking)

> About 35 minutes before class, wash rice in a sieve, running it under cold water and gently swirling the rice around until the water runs clear. Now, cover rice with cold water and allow it to soak for 30 mins. When that’s done, drain the rice by leaving it in a sieve suspended over a bowl, until ready to cook.

Miso-Glazed Aubergine

- 2 aubergines or 3 Japanese eggplants
- 1 tbsp rice bran oil or other neutral oil
- 1 tbsp toasted white sesame seeds
- 1 tbsp black sesame seeds (optional)
- 2 spring onions
- 100g miso paste (dark or white)
- 2 tbsp sake (optional)
- 2 tbsp mirin
- 2 tbsp honey or sugar

Any Questions?

Please feel free to reach out to us at cookschool@boroughkitchen.com. As a reminder: Once you've signed up for the class, we will email you all the details on how to log onto the Zoom call, including how to interact with our instructor and co-instructor, who will be on hand to answer any questions. We'll also send a reminder of all the information provided above.

To sign up for this class, click here.