Zoom link

• Zoom link on the day https://zoom.us/j/8697696969
• Zoom link for a private and corporate class may be different because some organiser use your own Zoom, Microsoft or other corporate account. 
• If you want to learn more about how to join Zoom meeting here

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HOW WE RUN THE CLASS? 

• Before your online begins, please read the recipes and watch instructional. 
• We recommend you to watch our pre-recorded the video to give you a better understanding of the dish before you start. 
•  In this online cooking class, you are welcome to BYO your own wine and beer. However for safety, please focus on cooking during the lesson, and consume responsibly.
• We recommend for you to measure and put all the ingredients on a dish/tray to be ready to cook. This way, you can enjoy yourself while connecting to others. If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.

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SPECIAL DIET NOTES

• Gluten-free - use the gluten breadcrumbs for the chicken. Use gluten free soy like Tamari
• Vegetarian/ Vegan - use mushroom instead of chicken. Use tofu instead of salmon
• Dairy-free - No dairy in the recipe. The mayo has egg.
• Low sodium. Add less soy
• Kosher. N/A
• Halal. Our meats are not halal. You can replace with halal versions.
• No nuts. We don't include any nuts in this meal. 

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EQUIPMENT

• Sharp knife and cutting board 
• Sturdy sauté pans, a large pot with a steamer setup
• A set of small bowls for your organizing your ingredients and a few bowls for mixing
• A rolling pin, spatula, tong, and tablespoons
• Measuring cups, measuring spoons, and a digital scale

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MORE INFORMATION

• Class information
• Feedback https://otaokitchen.com.au/about/feedback.html

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THE MENU

Japanese menu  Mar Jul Nov 

• Tori Katsu - Breaded Chicken Cutlet with Two Sauces
• Free-hand rolled sushi with salmon, cucumber & avocado

Tori Katsu - Breaded Chicken Cutlet with Two Sauces

This izakaya or Japanese pub favourite is both succulent and crispy. The dual choice of sauces keeps in the fridge for weeks and can be made days ahead of time. 

Serves - 2

Total time - 45 minutes

Active time - 45 minutes

Ingredients

• 2 chicken thigh fillets
• salt & pepper to taste
• ½ cup plain flour
• 1 egg & 1 TBL water, lightly beaten together
• 1 cup panko breadcrumbs
• 500ml vegetable oil
• shredded cabbage for serving

Karashi-Miso Sauce

• 2 TBL dijon mustard
• 1 TBL miso
• 1 TBL honey

Tonkatsu Sauce

• 1 TBL tomato sauce (ketchup)
• 1 TBL honey
• 1 TBL oyster sauce
• 1 tsp soy sauce
• 1 tsp worcestershire sauce

Method 

1. In two separate bowls, lightly whisk each set of sauce ingredients together and set aside.
2. Make a few shallow cuts in each chicken thigh using the tip of a very sharp knife (this will help prevent the chicken curling up when you fry it).
3. Place one chicken thigh between 2 sheets of cling film or baking paper. Using a rolling pin or meat mallet, gently whack the chicken evenly until it's 2cm in width, creating a schnitzel like shape. Repeat with the other thigh. 
4. Remove the chicken from the cling film and season with a pinch of salt and pepper.
5. Prepare three separate wide bowls for crumbing the chicken. Fill one bowl with the flour, one with the panko and the other with the egg & water mixture.
6. To crumb the chicken thighs, first coat them in the flour, followed by the egg, and finally the panko. Shake off any excess after each stage.
7. Place a large frypan over a medium heat and pour in the vegetable oil. Heat the oil to 160C or until it bubbles vigorously when the tip of a wooden chopstick is inserted into the oil.
8. Line a large plate or baking tray with paper towel for draining the fried chicken. 
9. Gently lay the chicken into the hot oil and fry for 1-2 minutes on each side until the crust is an even golden brown.
10. Remove the chicken from the oil and drain on the prepared paper towel for 2 minutes prior to slicing.
11. Slice the tori katsu into strips approximately 2cm wide. Serve with shredded cabbage and both sauces on the side.

Free hand rolled sushi with avocado, cucumber, salmon

Serves 3- 4

Total time - 45 minutes

Active time - 45 minutes

Ingredients

• 650g koshihikari- Japanese short grain rice 
• 650g water
• 1 pcs avocado 
• 1 pcs of sashimi salmon or 1 150g package of smoked salmon  
• 3-4 pcs Nori sheet 
• Japanese mayo, sesame seed and spring onion for garnish 

Method

1. Add the rice to a rice cooker pot and fill it up with cold water. Swish your hands around the rice rapidly for 30 seconds then dump out the cloudy water. Repeat, rinsing then dumping out the rice water 4 times or until the water runs semi clear.  

2. Fill the rice pot with enough cold water to cover the rice by at least 4 cms and let it rest for 30 minutes 

3. Drain the rice in a suspended colander and allow it to rest for 20 minutes.

4. Place the rice back in the rice cooker pot, add 650ml water and cook in the rice cooker for 35 minutes.

5. Remove the rice cooker pot from the rice cooker and turn the rice out into a large mixing bowl. Season the rice with the sushi su, pouring it over the rice and using a wooden spatula to disperse it, by sprinkling it all over. Mix the sushi rice, using the side of the wooden spatula to ‘cut’ the rice. 

6. Once the rice has cooled to around 40c. Cover it with a damp towel and keep it in an insulated container like an esky if you don't use them straightaway.

7. Use a scissor to cut the nori sheets into 4 pcs each. Place a sheet of nori on a clean surface. Dampen your hands with water so that the rice doesn't stick. Spread a large spoonful of rice onto the left half of the nori sheet. Drizzle some mayo over the top. 

8. Take the bottom left corner of the nori sheet and bring it diagonally up over the filling, toward the top middle section of the nori. Tuck it under the filling and continue to wrap the remaining nori around until it forms a cone. This may take a few tries to get it just right and it will also help if don't overdo it on the filling  

9. Use a little bit of water to help to seal the last corner of nori to the roll. Repeat for the remaining rolls. Makes about 12-14 rolls, depending on how much filling you use per roll. Serve immediately with extra sriracha mayo and soy sauce.

Sushi Su (vinegar)

Make enough for the recipe above. You can make and put in the fridge for later use.

Ingredients

• 92g rice wine vinegar
• 92g sugar
• 25g mirin
• 16g salt 
• 4g kombu

Method

1. In a small sauce pot, heat all ingredients except the kombu, stirring constantly until all the sugar and salt dissolve.

2. Add in the kombu and let steep for 1 hour. Discard the kombu.