November 3: Katsu Kare Japanese Curry

November 3, 5pm – 7:30 pm @ Corner Peach kitchen

Many of us are familiar with “curries” from India, the Caribbean, Thailand, perhaps even other parts of southeast Asia and the Indian subcontinent. But the world of curries extends into Japan as well, where “kare” is Japan’s own take on “curries.”  These are not the fiery chili-laden dishes we’re familiar with; instead, Japanese kare dishes are mild and creamy, as we’ll discover tonight.  Chef Tara will demo making a Japanese-style kare powder, which guests will use to prepare a kare sauce.  We’ll serve the sauce with pork cutlets (tonkatsu), and a refreshing daikon salad with ponzu vinaigrette, along with chef Tara’s steamed short-grain rice.  For starters, chef Tara will serve a tofu miso soup, and our evening’s dessert will be inspired by the class theme. Dietary considerations: this menu contains pork, dairy, egg, gluten, fish, and soy. The dessert may contain egg, dairy and gluten.