Family Cooking Together – Japanese Recipes
We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as mid-week dinners for all the family.
We Cooked:
- Main & Side: Pork Gyozas, Katsu Chicken with Sticky Sushi Rice
- Dessert: Dorayaki pancakes or try out the Food Sorcery Chocolate Fondant
Pork Gyoza
For vegan or vegetarian use roasted sweet potato
Serves: People
Ingredients
- 125 g Pork mince or 1 roasted sweet potato with 1 heaped tsp white miso
- ⅛ Chinese leaf about 1 leaf
- 1 Spring onion
- 1 clove Garlic
- 1 tsp Fresh ginger
- ½ tsp Togarashi spice
- ½ tsp Mild curry powder
- Sea salt a pinch to taste
- Cracked black pepper a pinch to taste
- MSG Optional, a pinch to taste
- ½ tsp Sesame oil
- 1 tsp Soy sauce
- 10 Dumpling wrappers
- 1 tsp Vegetable oil
For the Optional Crispy Lattice
- 1 tsp Cornflour
- 4 tsp Water
Method
- Finely chop the cabbage and spring onion. Mince the garlic and grate the ginger. place in a dish with the pork mince.
- Add the spices, soy and sesame oil, and mix thoroughly.
Folding the Gyoza
- Place a dumpling wrapper on your palm and add the filling in the centre of the wrapper. Dip your finger in the water and lightly wet the edge of the dumpling wrapper. Pinch the wrapper in the middle and crimp the edges on one side, repeat on the other. Seal the wrapper then place it on a non-stick flat surface. Repeat to make all your dumplings.
Steamed Method
- Place non-stick materials such as cabbage leaves or baking paper in a steamer and place the gyoza on it. Make sure the gyoza are not touching each other. Put the lid on. Place the steamer over a saucepan of boiling water and cook the gyoza for 6-12 minutes on medium-low heat.
- When cooked the gyoza should look slightly translucent Serve immediately.
Pan Fried Potsticker Method:
- In a well-heated pan, add some cooking oil. Place your dumplings and cook over medium-high heat until the bottom of the gyoza is golden brown (2 to 3 mins). Reduce the heat to medium to medium-low.
- Add the water (1/4 cup) and put the lid on to cook with the steam. This will ensure the meat is thoroughly cooked without burning. Your gyoza should be ready to eat when most of the water disappears from the pan (about 5 mins).
Optional - Add a Crispy Lattice
- Make a cornstarch slurry by mixing cornflour and water together.
- Add the slurry around the dumplings, not directly over the top. Immediately cover with a lid. Steam for 4-5 minutes. Remove the lid and serve.
Serve the gyoza while hot, in a broth or with a dipping sauce or soy sauce.
Dipping Sauce for Dumplings
This was pre made for you by chef.
Serves: People
Ingredients
- 1 tbsp Soy sauce
- 1 tbsp Ponzu
- 1 tsp Black vinegar
- 1 tsp Water
- 1 tbsp Honey
- 1 clove Garlic Mashed or Grated
- 1 tsp Fresh ginger Grated
For Korean Dipping Sauce
- 1/2 tsp Gochugaru Korean chilli flakes
To Garnish
- 1 tbsp Spring onion sliced, optional
Method
- Mix all the ingredients in a bowl and refrigerate until needed.
Chicken Katsu
Alternative Protein: Firm tofu
Serves: People
Ingredients
For the Chicken
- 300 g Chicken Breast butterflied. Or firm tofu cut into cubes.
- 2 Medium Egg
- 125g plain flour
- 125 g Breadcrumbs
- 100 ml Vegetable oil
- Sea salt to taste
- Cracked black pepper to taste
For the Coconut Curry Sauce
- 1 tbsp Vegetable oil
- ½ White onion diced
- 2 clove Garlic minced or grated
- 10 g Fresh ginger 2 tsp, grated
- ½ Carrot grated
- 1 tsp Mild curry powder
- 200 ml Vegetable stock
- 50 ml Coconut milk
- 2 tsp Soy sauce
- Sea salt to taste
- Cracked black pepper to taste
Method
For the Coconut Curry Sauce
- Heat the Vegetable oil in a pan over medium heat.
- Add the white onion, Garlic, Fresh ginger and curry powder. Cook for 2–3 minutes until softened and fragrant.
- Add the carrot and cook for a further 2 minutes.
- Pour in the vegetable stock and soy sauce. Bring to a simmer.
- Cook for 15–20 minutes until the vegetables are soft.
- Stir through the coconut milk.
- Blend until smooth if preferred.
- Season with salt and cracked black pepper to taste.
For the Chicken
- Crack the eggs into a dish and beat with a fork.
- Place the flour and breadcrumbs into separate bowls. Season both with salt.
- Dip the chicken first into the flour, then the egg, and finally the breadcrumbs.
- Heat the Vegetable oil in a pan over medium-high heat.
- Cook the Chicken for 6-7 minutes, until golden brown and crispy all over.
- Serve with the Coconut Curry Sauce.
- For tofu. Cook for 2–3 minutes per side until golden and crisp. Drain on kitchen paper before serving.
How to Cook Sushi Rice
Serves: People
Ingredients
- 170 g Sushi rice we prefer Nishiki or Yutaka Koshi
- 165 ml Water
Seasoning
- 2 tbsp Rice vinegar
- 12 g Caster sugar
- 1 1/2 tsp Sea salt to taste
Method
- Soak rice before rinsing for 20 minutes for more tender grains.
- Rinse at least 3-4 times under running cold water, until it runs clear.
- Place water and rice in a cold pan with no lid, then heat until simmering.
- After bubbles appear, place the lid on your pan, turn the heat down and simmer for 11 minutes.
- Turn off the heat and let rest for 20 minutes, do not remove the lid.
Seasoning
- Combine rice vinegar, sugar and salt in a small sauce pan and cook until the sugar has dissolved, and the liquid has reduced down by half.
- Add the seasoning to your rice, mix well and chill well in a refrigerator before using.
Japanese Dorayaki Pancakes
Makes six pancakes
Serves: People
Ingredients
For the Pancakes
- 2 Medium Egg
- 1.5 tbsp Milk
- ⅓ tsp Vanilla essence
- 30 g Plain flour
- ½ tsp Baking powder
- 3 tbsp Caster sugar
- 1 tsp Vegetable oil For cooking
For the Ube Cream Filling
- 30 ml Double cream
- 1 tsp Caster sugar
- ¼ tsp Ube extract or 1 tsp Mango purée
Optional Garnish
- Fresh mint
Method
For the Ube Cream Filling
- Place the Double cream, Caster sugar and Ube extract or Mango purée in a bowl.
- Whisk until soft peaks form. Refrigerate until required.
For the Pancakes
- Add the milk, egg yolks, vanilla and 1 tbsp of of caster sugar into a bowl. Beat with a large whisk until thick, smooth and creamy. Sift the flour and baking powder, then fold into the yolk mixture.
- In a separate bowl, whisk the egg whites until they turn pale white. Slowly, add 2 tbsp. of caster sugar, whisking as you go. Continue to whisk until the egg whites are glossy and hold a stiff peak shape when you remove the whisk.
- Put your frying pan, on the lowest heat possible. Lightly coat the pan and rings in a little oil and leave to heat up while you continue making your mixture.
- Using a metal spoon, lightly fold the whisked egg whites into the yolk mixture, folding gently ensuring you keep a light, fluffy texture. Gently pile 3 tablespoons of mixture into the pan. Leave to cook for 5 to 6 minutes until the pancakes have risen and firmed enough to be able to carefully flip over. Flip them over and cook for a further 3 to 4 minutes.
To Assemble
- Spread the Ube Cream Filling onto one pancake.
- Top with a second pancake to create a sandwich. Garnish with fresh mint (optional) Serve.
Chef Notes
- Wiping excess oil from the pan is the key to achieving an evenly coloured Dorayaki.
- Mochi can be found in many Asian supermarkets, including Wing Yip and WH Lungs
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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