wagamama today launches wok from home – a simple home cookery guide to help nourish the nation during the coronavirus.
Since the lockdown and tightened restrictions to combat COVID-19 the nation has looked to home cooking for family meals.
And after just a week without the nation’s favourite katsu curry, yaki soba, vegan and ramen dishes we are looking for new ways to help satisfy these cravings.
So, wagamama has launched wok from home, free online pan asian cookery lessons presented by wagamama’s much loved executive chef, Steve Mangleshot. The first official video will go live next Wednesday and Friday with all videos hosted on Facebook, Instagram, IGTV and on YouTube.
Steve, who has been with the restaurant for over twenty years, will take all the wannabe chefs through the basics of wagamama’s delicious dishes.
From classic favourites such as katsu curry, bang bang cauliflower, ramens to more complicated dishes Steve will teach us all how to cook well using simple ingredients for great home cooked food for family and friends.
Tricks of the trade
The first episode of wok from home will introduce Steve in his home kitchen where he lives with his wife and family. He has a normal home kitchen but he will demonstrate how with a few easy skills and tricks of the trade we can all learn how to be budding wagamama chefs.
Steve said: “This is the first time in 20 years that I’ve gone this long without cooking wagamama food and to be honest, I’m missing it. So, I thought I’d bring the Wagamama kitchen home so we can all get our wagamama fix!
“The production value might not be up to our usual standard as it will be shot on an iPhone 11 but to be honest we’re making this up as we go along! My wife is the producer / director and my kids are the sous chefs. So it’s gonna be interesting!
“We have all been forced to prepare more food at home than we normally do and I want this regular online show to teach you how you can be a decent chef in no time. I also want to create a sense of community through our food, just like we do in all our restaurants.”
The free wok from home series can be seen regularly on Wednesdays (Waga Wednesdays) where Steve will launch a recipe video and Fridays where Steve will launch a store cupboard cooking challenge which will see him making new dishes with few ingredients.
The first episode will start off with everyone’s favourite…katsu curry.
The following episodes will cover a whole host of recipes from yaki soba to wok fried greens.
Firecracker & Wok Fried Greens
Steve Mangleshot is the executive head chef at wagamama and has been with the company for 20 years.
With over 30 years experience in the restaurant industry as a fully qualified chef, Steve is the creative director of menu innovation at wagamama and has been doing so for the last 12 years. He is responsible for creating dishes which he takes inspiration from Japan and wider Asia, bringing eastern flavours to the west.
He has a vast amount of media experience and is regularly interviewed for print and TV channels including Fox News, Channel 4 and has assisted the producers of Masterchef.
wagamama: our story and our food ‘kaizen’, meaning ‘good change’ is the philosophy that sits right at our heart. It shapes every dish we create, and pushes us to find better ways in all that we do. We’re restless spirits, forever creating and making things better.
We’ve been practising kaizen since 1992, when we opened our first doors in London’s Bloomsbury. Inspired by fast-paced, Japanese ramen bars and a celebration of Asian food, wagamama burst into life. We set out to create a unique way of eating; bringing the fresh, nourishing, flavours of Asia to all.