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Big & Little Japanese Recipes – Katsu Curry; Stir-Fry; Chocolate Fondant;

Our Cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners for the family to cook again.

You Cooked:

  • Main & Sides: Katsu Curry with Noodle Stir-Fry;
  • Dessert: Chocolate Fondant;

Katsu Curry

Ingredients – Serves 4:

For the crispy pork:

  • – 650g of pork fillet, sliced
  • – 150g of plain flour
  • – 250g breadcrumbs (ideally panko)
  • – 2 eggs, beaten
  • – Rapeseed oil for frying
  • – seasoning

For the coconut curry sauce:

  • – 1tbsp of olive oil
  • – 1 onion, diced
  • – 2cloves of garlic
  • – 3cm of ginger, grated
  • – 1 carrot, peeled, grated
  • – 1tsp of mild curry powder
  • – 2 tsp of Japanese curry spice mix
  • – 100ml of veg stock
  • – Salt and pepper
  • – 300ml of coconut milk
  • – 1tbsp of light soy sauce


For the Sauce:

  1. Heat the oil in a small saucepan, add onion, garlic, ginger and spices, fry for a couple of minutes, add carrot, fry for additional two minutes. Pour in the veg stock and coconut, simmer for about 20 minutes to reduce the liquid, season well and blend if you prefer smooth sauce.

For the pork:

  1. Get 3 mixing bowls, place flour and seasoning in first, beaten egg in the second, and breadcrumbs in the last. Coat the pork in that order.
  3. Meanwhile, get a non-stick frying pan, place it over medium-high heat and fry the pork until golden on both sides.

Noodle Stir-Fry

Ingredients – Serves 4:

  • – 1 red onion, sliced
  • – 2 cloves of garlic, crushed and roughly chopped
  • – Napa cabbage, chiffonade
  • – 1x red pepper, deseeded and sliced thinly
  • – 1x chilli, deseeded and diced
  • – Handful of sugar snaps, shredded
  • – Handful of mushrooms, sliced
  • – Handful of coriander, chopped
  • – 200g of pre-cooked noodles
  • – 1x lime, zest and juice
  • – 1tbs of sticky teriyaki sauce
  • – 1x tbsp of vegetable oil


  1. Get a wok pan on high heat, add oil and get it hot.
  3. Add red onion, sauté for a couple of minutes, until translucent.
  5. Add garlic, cook for 30 seconds.
  7. Next, add red pepper and mushrooms, cook for 5 minutes.
  9. Add sugar snaps and cabbage and cook just for a minute or so.
  11. Zest lime in your wok, squeeze juice it as well, followed by sticky teriyaki sauce and noodles.
  13. Be fast now, not to overcook your noodles.
  15. Finish with chopped chilli and coriander.

Chocolate Fondant

Ingredients – Makes 4:

  • – 100g butter, plus extra for greasing
  • – 100g dark chocolate (60-70% cocoa solids), roughly chopped or broken into small chunks
  • – 100g plain flour
  • – 100g caster sugar
  • – 25g cocoa powder
  • – 25g melted butter
  • – 2 medium eggs
  • – 2 medium egg yolks


  1. Preheat the oven to 190˚C/170˚C fan/Gas 5.
  3. Grease 4 ramekins with butter.
  5. Dust inside of ramekins with cocoa powder.
  7. Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally.
  9. Remove from the heat, sift over the flour and then whisk it in.
  11. In a separate bowl, whisk together the eggs, egg yolks and sugar until combined, then whisk this into the chocolate mixture, until smooth and well combined.
  13. Pour the chocolate mixture into the ramekins.
  15. Leave to set in fridge for minimum 20minutes but can be overnight.
  17. Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little.
  19. Remove from the oven, and gently loosen the edge.
  21. Carefully invert each fondant onto a plate.

Crème Chantilly

Ingredients – Serves 4:

  • – 300ml/10fl oz double cream
  • – 15g/½oz icing sugar
  • – ½ tsp vanilla paste


  1. Whip the cream, icing sugar and vanilla together until soft peaks form when the whisk is removed.

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