Time & Location
About the Event
Katsu curry has become hugely popular in the UK in recent years and for many Japanese, it is taste of home. Interestingly it was the UK that introduced curry to Japan in the 19 century! Now it’s time to bring back it back home.
The final dish will include
- Japanese rice
- Vegetarian curry
- Chicken or vegetable katsu
- Fukushin zuke pickles
Katsu is breaded deep fried veg, meat or fish. In this course you will learn how to work with panko (Japanese bread crumb) and make your own curry spice mix.
Techniques you will learn include:
- How to prepare and cook Japanese rice
- What is in spice mix
- How to make curry roux and sauces
- Prepare katsu
- How to deep fry - understand oil and temperature
- Making Fukushin Zuke, a common accompaniment
Sachiko Saeki’s Profile
It is part of family banter that Sachiko’s first encounter with the world was the scent of vinegar drifting from her mother’s hands, a result of years of sushi making for their restaurant in Japan. Helping in her parent’s business formed a focal part of Sachiko’s upbringing.
Since moving to the UK, Sachiko’s food experiences continue to be varied. There was a desire to know more about vegetables. For a couple of years she cooked at the popular Warehouse Café in Birmingham where she learnt about Western methods of cooking vegetables as well as learning about vegetarianism. In 2011 a trip to Koya-San, a Buddhist Temple Complex in Japan led to research on Shojin Ryori – vegetarian Buddhist monk food. These experiences with vegetables were sought by the team behind Hugh Fearnley Whittingstall where she featured in Channel 4’s River Cottage Veg.
Several years were spent in some of London’s Japanese kitchens most notably as an assistant to the Head Chef at Umu, a Michelin star Japanese restaurant in Mayfair, moving on to learn the art of sashimi fish at Atari-Ya, a Japanese fishmongers. At the same time she ran Kinome Japonica a Japanese pop up restaurant serving Kaiseki in various eateries across Birmingham whilst also catering for public and private events. Also, she is an experienced teacher since 2010 at Leiths in London, Demuths Vegetarian Cookery School in Bath, Harborne Food School in Birmingham, many other schools and privately.
Sachiko has just returned from Japan after spending an extended period of time conducting further research on Shojin Ryori by visiting numerous nationally renowned food producers and chefs. Whilst here she also received a Tofu Meister qualification, became a qualified International Sake Sommelier and attended training workshops in soba noodle making.
Sachiko continues to share her passion for Japanese food whilst contributing knowledge and experiences to the growing food culture in the UK.
We make a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers and cool bag to transport their food home.
Refreshments will be available. All ingredients, equipment and recipes will be provided.
Please advise at the time of booking if you would prefer a vegetarian option.