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November 28, 2021 11:30 AM
60 mins
Live Class
On-Demand Class
$ 30.00 CAD
plus tax
Join Mai Nguyen for this new virtual cooking class on how to make your own Katsu Sandos. Together with Mai you’ll learn how to bread and fry pork cutlets to serve sandwiched in white bread with shredded cabbage and your own homemade Katsu Sauce.
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Ingredients, Katsu Sandwich: tonkatsu (recipe included), shokupan or white bread, tonkatsu sauce (recipe included), green cabbage, lemon, Dijon mustard, kewpie mayo
Ingredients, Tonkatsu: panko breadcrumbs, all purpose flour, 4 x '2 inch' pork boneless pork loin chops or 4 chicken thighs, eggs, vegetable oil (canola, grape seed, corn, etc.),
Ingredients, Ginger Sesame Salad: yellow onion, garlic, ginger, soy sauce, neutral oil (avocado, canola, grapeseed, etc.), rice vinegar, sesame oil, iceberg lettuce, carrot, tomatoes, cucumbers, green onions, toasted sesame seeds
Special Equipment: meat pounder, blender/food processor
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 Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
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