Cooking Together Japanese Recipes
Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your experience and are ready to recreate the dishes again.
We Cooked:
- Starter: Pork, Chicken or Sweet Potato Gyozas with Ponzu & Chilli Oil
- Main: Donburi with Sashimi Salmon and Furikake seasoning
- Dessert: Click here for a link to the Food Sorcery favourites
Pork, Chicken (or Sweet Potato) Gyoza – Starter
Ingredients: makes 8
Filling:
- 70g chicken thigh mince or pork mince. Veggie alternative: 70g sweet potato + 1 heaped tsp miso
- 2-3 leaves of Chinese leaf cabbage
- 1 stalk spring onion
- 2 cloves garlic
- Thumb of ginger
- Dash salt, pepper, MSG (optional)
- ½ tsp sesame oil
- 8 sheets MLS dumpling wrappers
- 1 tsp cooking oil
- 1 tsp cornflour
Dipping sauce: Kikkoman Ponzu / Chilli Oil
Method
- Finely dice the Chinese leaf cabbage and place in a dish. Add a sprinkle of salt to it and massage it into the cabbage to release moisture. Leave for 5-10 minutes.
- Meanwhile prepare the aromatics – finely chop the garlic, spring onion and ginger and place in mixing bowl.
- Add chicken or sweet potato and seasonings including sesame oil.
- Squeeze as much moisture out of the cabbage as you can before adding this to the mixture.
- Combine everything well. Once fully incorporated, mix the filling vigorously in one direction until it reaches the consistency of a sticky paste. If using meats like chicken or pork, you will start to notice white streaks along the sides of the mixing bowl (this is the fats breaking down and will result in a much more tender and juicy bite).
- Wrap gyoza.
- In a non-stick pan, brown the flat sides of the gyoza with a teaspoon of neutral oil (sunflower, vegetable or rapeseed) – about 2 minutes until golden brown.
- Pour in a cornstarch slurry (1:4 cornflour to water) and immediately cover with a lid. Steam for 4-5 minutes.
- Remove the lid and allow any remaining liquid to evaporate before flipping onto serving plate.
Donburi – Main
Ingredients:
- 75g Sushi rice
- ½ cup Rice vinegar
- 2 tbsp Sugar
- 2 tsp Salt
Toppings:
- 10-15 edamame shelled
- Handful bean sprouts
- 30g Salmon sashimi or marinade king oyster mushroom
- Kizami pickled ginger
- ¼ Cucumber
- ¼ Avocado
- 1 stalk spring onion
Method:
If using: marinade King Oyster Mushroom in 1tsp of soy sauce and mirin, then coat in potato starch and pan fry to crisp up.
- Cook sushi rice.
- In a saucepan, add rice vinegar sugar and salt and stir until granules are fully dissolved – don’t bring it to a boil.
- Season the rice and allow it to sit whilst preparing the toppings.
- Blanch edamame in hot water for 2 mins.
- Slice salmon.
- Chop cucumber and avocado.
- Stir fry bean sprouts then add a drop of soy sauce at the end, once cooked.
- Arrange toppings aesthetically over rice.
Donburi with Pork – Main
Ingredients
- 100g sushi rice
Toppings:
- 10-15 edamame shelled
- 1 pork loin steak – sliced into thin strips
- 1 king oyster mushroom
- pickled ginger
- ¼ cucumber
- ¼ avocado
- 1 stalk spring onion
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp cooking sake
- 1 knob of ginger – grated
- 30g daikon radish – grated
- 2 tbsp sugar
Method
- Cook sushi rice.
- Marinate pork slices with soy sauce, mirin, cooking sake, grated ginger, sugar, grated daikon radish.
- Prepare veggies: slice cucumber, avocado and king oyster mushrooms.
- In a pan, sauté mushrooms and add teriyaki sauce once 80% cooked to add flavour. Set aside.
- In a clean pan, fry pork and reduce until the marinade coats each slice in a sticky glaze.
- Arrange toppings aesthetically over rice.
Furikake – Savoury-Sweet Seasoning
This was pre made for you, it is usually available in Asian supermarkets or make your own.
Ingredients:
- 2-3 roasted nori sheets
- ½ tsp salt
- 2 tsp msg powder – use Ajinomoto
- 2 tbsp fried shallots
- 1/2 cup white sesame seeds
Method:
- Whizz all up in a food processor.
Daifuku – Additional Dessert Option
Ingredients:
Filling:
- 1 large strawberry
- 20g red bean paste
Mochi:
- ¾ cup glutinous rice flour
- ¼ cup sugar
- ¾ cup water
- ½ corn-starch
Method:
- Wash strawberry and cut off the stem.
- Encase strawberry in red bean paste and allow to chill to harden.
- In a bowl, combine glutinous rice flour, sugar and water. Mix.
- Loosely cover with clingfilm and microwave on high for 1 minute.
- Stir and fold with a wet rubber or silicone spatula.
- Cover loosely and microwave again for another minute.
- The colour will turn from white to translucent.
- Dust worktop with cornflour and place mochi dough on top.
- Dust rolling pin with cornflour and carefully thin the dough.
- Wrap over the red bean coated strawberry.
Midori’s Favourite brands to Use
Available in Asian supermarkets such as Hang Won Hong, W.H.Lungs or Wing Yip
Use the link to explore our favourites
We Hope You Enjoyed The Class
If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk
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