Big & Little Japanese – Uramaki Sushi; Katsu; Eton Mess
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:
- Uramaki Sushi;
- Crispy Chicken with Katsu Curry;
- Stir-Fried Udon Noodles;
- Dessert: Eton Mess;
Uramaki Sushi
Ingredients – Serves 4:
- – 200g sushi rice uncooked (400g cooked, following cooking instructions)
- – 4 sheets of nori
- – Wasabi paste
- – Pickled ginger
- – Soy sauce
- – Japanese mayo
- – 1x avocado, sliced
- – 1x carrot, shredded
- – 1x cucumber, de-seeded, cut into long batons
- – Handful of coriander, chopped
- – Smoked Salmon or Sushi Grade Tuna or Salmon
- – Tabiko fish eggs (Optional)
- – Mixed Sesame Seeds (Optional)
Method:
- Cut the nori seaweed into halves, and then place half of the nori on the sushi mat shiny side down. As a golden rule, the shiny side of the nori seaweed should always be on the outside of the sushi.
- Place large handful of sushi rice on the nori seaweed and spread across evenly. Flip the nori seaweed and sushi rice so that the nori seaweed is facing upward. Add a small portion of mayo, cucumber, salmon or any other filling in a centre.
- Start rolling from the bottom, tucking the edge of the roll to fully enclose the filling. Lift the edge of the mat and continue to roll forward until the sushi is formed into a firm cylinder.
- Slightly wet the blade of a sharp knife and slice the roll into 6 pieces. First, slice it into halves and then the halves into thirds. Clean the knife with a wet towel between cuts to prevent the rice from sticking to the knife.
- Serve with soy sauce. Feel free to garnish with other foods such as white / black sesame seeds, tobiko, chives, etc.
How to Cook Sushi Rice
Method:
- Use good quality sushi rice. (we prefer nishiki or koshi: Yutaka brand)
- 1 sushi roll needs about 100g of uncooked rice.
- You can soak sushi rice before rinsing for 20 minutes for more tender grains.
- Rinse at least 3-4 times under running cold water, until it runs clear.
- Rice to water ratio: 250g of rice: 330g of water.
- Place in a pan, cold, medium heat, no lid at this point, waiting to start simmer.
- 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.
- Add seasoning, mix well and chill well in a refrigerator before using. (ideally overnight)
Crispy Chicken
Ingredients – Serves 4:
- – 455g boneless skinless chicken breast or thighs, cut into thin or flat strips
- – 480ml panko breadcrumbs
- – 2 Large eggs
- – sea salt to taste
- 1 tsp garlic powder
Method:
- Cut chicken breast into strips. Make sure they are even sized so that they cook evenly. The thicker they are, the longer they will take to cook. Season chicken strips with salt, pepper, garlic powder and paprika. Set aside.
- Prepare three separate bowls and place flour in first, beaten eggs into second and mixture of breadcrumbs.
- Coat the chicken in flour, egg and breadcrumbs mix in that order.
- Heat up a non-stick pan with the oil in it and fry the coated until golden and cooked through.
Katsu-Style Curry Sauce
Ingredients:
- – 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 (or madras)
- – 100ml of veg stock
- – Salt and pepper
- – 300ml of coconut milk
- – 1tbsp of light soy sauce
Method:
- 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.
Noodle Stir-Fry
Ingredients – Serves 2:
- – 2x ready to wok udon noodles
- – 1 red onion, sliced
- – 2 cloves of garlic, minced
- – 1 red pepper, sliced
- – Handful of tender stem broccoli
- – 3 tbsp of soy sauce
- – 1x lime, zest and juice
- – Vegetable oil for frying
- – Handful of mint
- – Handful of Coriander
Method:
- Place wok on high heat with a splash of oil and saute the onion until caramalised, followed by garlic.
- Saute all the other vegetables until just softened
- Splash in soy sauce and lime juice and place the noodles on to to heat up.
- Toss together and finish with chopped mint and coriander.
Eton Mess
Ingredients:
- – 2 tbsp Grated White Chocolate
- – 1 Meringue Nest
- – 250g Raspberries
- – 225ml Double Cream
- – 2 tbsp Icing Sugar
Method:
- Whip the cream with 1 tbsp of icing sugar until the cream begins to hold its shape.
- Put the cream in the fridge and put a small saucepan or frying pan on a medium heat.
- Put the raspberries into the pan with the remaining icing sugar.
- When the raspberries start to change to a deep red colour and leech a little juice, add a tablespoon of water.
- Give the pan a stir and transfer the contents to a bowl to cool.
- Break the meringue into chunks.
- Once the raspberries are cold, it’s time to build the Eaton Mess.
- Spoon some cream into a dish or glass, add some meringue, white chocolate and a few raspberries. Drizzle in some of the raspberry sauce.
- Top with another spoonful of cream and repeat until each dish is full.
- Finish with a sprinkle of chocolate and a drizzle of the sauce.
We hope you enjoyed the class!
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