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Cooking Together Japanese – Recipes – Gyoza’s, Crispy Chicken;

Family 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 evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

We Cooked:

  1. Starter: Sweet Potato, Miso and Tofu Gyoza
  2. Main: Chicken Katsu, Udon Noodle Stir-Fry
  3. Dessert: Click here for a link to the Food Sorcery favourites

Sweet Potato Gyoza Recipe 

Ingredients: Makes 40

  • – 150g shredded cabbage (Nappa or any other softer white/green cabbage)
  • -150g of diced tofu
  • 250g mashed sweet potato (plain, unseasoned)
  • – 1/2 tablespoon grated fresh ginger
  • – 2 minced garlic cloves
  • – 1 tablespoon chopped spring onions 
  • – 2tbsp of crispy-fried onions
  • -2tsp of soy sauce
  • – 2 teaspoons white miso paste
  • – 1 teaspoon sesame oil
  • – 1/4 teaspoon caster sugar
  • – 40 gyoza wrappers* (use vegan ones for a vegan recipe)

For cooking

  • – 4 teaspoons sesame oil
  • – 120ml cold water

For the dipping sauce

  • – 6 tablespoons soy sauce
  • – 3 tablespoons rice vinegar
  • -2 tablespoons of sugar
  • – A few drops of sesame or chilli oil
  • -1tbsp of crispy-fried onions
  • -1tbsp of garlic chives

Method:

To make the sweet potato puree/mash – simply roast the whole sweet potatoes in their skins until super soft.  Then when cooled, remove the skin.  Can be done a day in advance.

  1. Sprinkle the salt over the minced cabbage in a small bowl. Stir and leave it for 10 minutes. Squeeze the cabbage firmly in a sieve to drain and discard the excess water. Transfer the minced cabbage into a large deep bowl.
  2.  
  3. Add the sweet potato puree, ginger, garlic, spring onion, miso paste, one teaspoon of sesame oil and the sugar and all the other ingredients. Mix everything together with a wooden spoon.
  4.  
  5. Line a large tray with baking paper. Fill a small cup with cold water.
    Place a gyoza wrapper on a flat dry surface and put a heaped teaspoon of the sweet potato mixture in the centre (see picture above).
    Dip one finger in the cold water and trace a line along half the edge of the gyoza wrapper (see picture above).
    Fold the wrapper over to enclose the filling. Pinch the wrapper in the centre at the top to seal that spot.
    Holding the filled wrapper in your left hand (or right one if you are left-handed), pleat the top of the wrapper (see pictures above). Set aside on the lined tray keeping the edge up. Repeat with the rest of the gyoza dumplings.
  6.  
  7. For the cooking part, use a large frying pan or skillet with a tight-fitting lid.
    Put the pan over a medium heat and add one teaspoon of sesame oil. When it is hot, place half the gyoza in the pan (or as many that will fit) with their edge up. Cook for about 3 minutes or until the bottom of the gyoza is golden.
    Add in 60ml of the cold water and cover immediately with the lid. Steam for about 2 minutes or until most of the water has evaporated.
    Uncover, let the water evaporate completely, then add one teaspoon of sesame oil. Cook until the gyoza is crispy in the bottom (when shaking the pan, the dumplings should slide; if not, set the pan aside and cover with the lid for another 2 or 3 minutes).
    The gyoza dumplings should be slightly translucent and the filling should be firm.
  8.  
  9. Flip the gyoza dumplings on a large serving plate , browned surface up. Cover with aluminum foil while cooking the other batch (repeat the cooking actions) if you are making them all in one go.
    Serve with the dipping sauce (mix the ingredients in a small bowl).

Crispy Chicken

Ingredients:

  • – 4 chicken breasts, small, or 2 large
  • – flour, for dusting
  • – 1 egg, beaten
  • – 100g of Panko breadcrumbs
  • – salt

Method:

  1. If you have 2 large chicken breasts, cut them in half to make 4 portions. If you have small chicken breasts, place each between 2 sheets of cling film and use a rolling pin to bash them out to an even thickness.
  2. Dredge the chicken breasts first through seasoned flour, then egg wash and finally the Panko breadcrumbs.
  3. Heat 2 tbsp of oil in a non stick frying pan and fry the chicken breasts for 5–6 minutes on both sides until golden brown, crispy and cooked through.
  4. Leave to rest for a few minutes before carving into slices and serving with the sauce on a bed of rice.

Katsu-Style Curry Sauce

Ingredients – Serves 4

  • – 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:

  1. 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.

Stir-Fried Udon Noodles – Main

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
  • – 3tbsp of soy sauce
  • – 1x lime, zest and juice
  • – Vegetable oil for frying
  • – Handful of mint
  • – Handful of coriander

Method:

  1. Place a wok on high heat with a splash of oil and sauté the onion until caramelised, followed by garlic. Sauté all the other vegetables until just softened.
  2.  
  3. Splash in soy sauce and lime juice and place the noodles on top to heat up.
  4.  
  5. Toss together and finish with chopped mint and coriander.

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