Udon can be served in so many different ways, according to the season and available ingredients. In summer this dish will be served cold, in Winter it will be piping hot to warm your bones; the menu changes accordingly. Cooking ‘al dente’ is a must and it is served immediately with no excuses! Yuki will introduce a very traditional method to knead the dough and produce your own Udon.
Similarly Tempura celebrates the season’s ingredients, a light batter is the key to your success and Yuki will guide you through her secret tips to do this perfectly.
Making hand-made Udon noodles
Preparing different types of stock and sauce
Preparing Tempura batter and dipping sauce
Cooking perfect crispy fresh Tempura
All recipes in this class can be tailored for vegetarians or if you can not eat fish or shellfish.
This event is fully booked.