You are currently viewing Cooking Together Japanese Recipes – Tuna Uramaki; Tonkatsu Pork;

Cooking Together Japanese Recipes – Tuna Uramaki; Tonkatsu Pork;

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.

You cooked:

Starter: Tuna Uramaki Sushi;

Main: Tonkatsu Pork with Udon Noodle Stir-Fry and Sweet & Sour Amazu-an Sauce;

Dessert: Lemon Posset;

Tuna Uramaki

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
  • – Sashimi grade tuna
  • – Tobiko fish eggs
  • – Mixed sesame seeds

Method:

  1. 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.
  2.  
  3. Place roughly 110g 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, tuna or any other filling in a centre.
  4.  
  5. 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.
  6.  
  7. 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.
  8.  
  9. Serve with soy sauce. Feel free to garnish with other foods such as white / black sesame seeds, tobiko, chives, etc.

How to Make Sushi Rice

Method:

  1. Use good quality Japanese rice.
  2.  
  3. 1 sushi roll needs about 100g of uncooked rice.
  4.  
  5. You can soak sushi rice before rinsing for 20 minutes for more tender grains.
  6.  
  7. Rinse at least 4 times under running cold water, until it runs clear.
  8.  
  9. Rice to water ratio: 1:2…Precisely 250g of rice: 330g of water.
  10.  
  11. Place in a pan, cold, medium heat, no lid at this point, waiting to start simmer.
  12.  
  13. After bubbles appear, place the lid on your pan and simmer for 10 minutes.
  14.  
  15. Turn off the heat after 10 minutes and let rest for 30 minutes longer, do not remove the lid.
  16.  
  17. Add seasoning and chill well in a refrigerator before using.

Sushi Rice in a Rice Cooker

Ingredients – Makes 2-3 Rolls:

  • – 1.5 cup of sushi rice (we prefer Nishiki)
  • – 2 cups of filtered water
  • – ¼ cup of sushi seasoning

Method:

  1. Place the rice and water into a rice cooker. Cook the rice according to the “white rice” setting on the rice cooker.
  2.  
  3. When the rice has finished cooking, rest it for 10 minutes to absorb all the extra moisture. Evenly pour the seasoned rice vinegar all over the rice. Toss the rice around to further distribute the rice vinegar, taking care to be gentle, and not mash the rice.
  4.  
  5. It is now ready to be used for sushi.

Tonkatsu Pork

Ingredients – Serves 2:

  • – 1x pork fillet
  • – 2tbsp of Tonkatsu glaze
  • – Vegetable oil for cooking

Method:

  1. Place all the ingredients into a bowl and massage together. Let marinade, ideally overnight. Remove from the fridge for at least 30 minutes before cooking.
  2.  
  3. Place a non-stick frying pan on high heat.
  4.  
  5. Fry on both sides until golden, place aside to rest.
  6.  
  7. Toss in amazu-an sauce to heat up.

Udon 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
  • – 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

Sweet & Sour Amazu-an Sauce

Ingredients – Serves 2:

  • – 1x shallot, diced
  • – 2 cloves of garlic, minced
  • – 2cm of ginger, grated
  • – ¼ of pineapple, diced
  • – 1tsp of dark brown sugar
  • – 1tsp of rice vinegar
  • – 1x red chilli, chopped
  • – 2tbsp of banana ketchup (or regular)
  • – 1tbs of tamari
  • – 1tbsp of sticky teriyaki
  • – Splash of water
  • – Vegetable oil for cooking
  • – Salt and pepper to taste
  • – Chopped coriander
  • – Mixed sesame seeds to garnish

Method:

  1. Get a wok on high heat with a splash of oil, sauté the onion until translucent. Sauté the garlic and ginger as well, followed by all the other ingredients, apart from the last 3.
  2.  
  3. Bring to simmer and cook for 10 minutes on low heat until thickened.
  4.  
  5. Serve with teriyaki pork and udon noodles.
  6.  
  7. Garnish with sesame seeds and chopped coriander.

Lemon Posset

Ingredients – Serves 3-4:

  • – 300ml of double cream
  • – 60g caster sugar
  • – 1 juicy lemon

Method:

  1. Squeeze the lemon.
  2.  
  3. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  4.  
  5. Take the pan off the heat and whisk in the lemon juice.
  6.  
  7. Strain this into a jug and leave to cool for 20minutes.
  8.  
  9. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  10.  
  11. Refrigerate for 6 hours minimum.
  12.  
  13. Serve with fruit and edible flowers

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