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April 13, 2022 6:00 PM MT
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Join Mai Nguyen for her virtual cooking class on Niku (Beef) Udon and you’ll learn to make her Dashi Broth, then build your udon bowl using store-bought udon noodles topped with your dashi broth and finished with hot pot style sliced beef and a softly boiled egg. To complement your Udon you’ll also learn to make a Tempura of Vegetables & Shrimp!
Zoom ID & Passcode:
848 5392 6834
375381
Ingredients, Beef Niku Udon with Tempura: frozen udon, soy sauce, mirin, green onion
Ingredients, Dashi: konbu, katsuobushi/bonito flakes, dried shiitake mushrooms (optional)
Ingredients, Marinated Beef: 1.5 lbs of thinly sliced beef (marbled cut preferred), yellow onion, soy sauce, mirin, ginger
Ingredients, Tempura: all-purpose flour, corn starch, soda water, assorted veggies (mushroom, peppers, asparagus, yam, pumpkin etc.), large black tiger shrimp (peeled and deveined), oil for frying
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
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