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Cooking Together Japanese – Recipes with Katsu Curry Sauce

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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 dishes again.

You Cooked:

Chicken Gyozas

Ingredients – Serves 2:

  • 125g of minced chicken
  • 1 spring onions, thinly sliced
  • 1tsp of Kiso curry mix (can be replaced with madras)
  • 1/2tsp of togarashi spice mix (can be replaced with 1/2tsp of chilli powder and sesame seeds)
  • A few chopped chives
  • 1 cloves garlic, grated 
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp freshly grated ginger
  • 1 tsp fish sauce (optional)
  • 6-10 dumpling wrappers
  • Vegetable oil, for frying


  1. Make dumpling filling: In a large bowl, combine chicken, spring onions, chives, garlic, soy sauce, sesame oil, ginger, and fish sauce. Stir ingredients together, using your hands or a wooden spoon, until fully combined.
  2. Line a small baking sheet with parchment paper and dust lightly with flour.
  3. Place 4 dumpling wrappers on your work surface, and keep the remaining wrappers covered with a clean kitchen towel. Place a heaping teaspoon of chicken filling just below the centre on each wrapper. Wet the edge of the wrapper with water and fold the top half over the bottom half and pinch the border to seal. Alternatively, pleat dumplings by making small folds starting on one edge and ending on the other, pinching firmly to seal after each fold. Place on a prepared baking sheet and continue stuffing and sealing dumplings until all pork mixture is used.
  4. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add dumplings in an even layer, sealed side up. Fry for 1 to 2 minutes, or until golden on the underside.
  5. Add 1/3 cup water to the skillet, lower the heat to medium-low, and cover with a tight-fitting lid. Let steam for 3 minutes, then adjust the lid so it is ajar, allowing steam to escape. Cook until no water remains, about 3 minutes more.
  6. Use a spatula to transfer dumplings to a serving plate, crisp side up. Repeat the process until all dumplings are cooked.
  7. Serve pot stickers with dipping sauce on the side.

Sweet Potato Gyoza

Ingredients – Serves 2

  • 100g shredded cabbage (Nappa or any other softer white/green cabbage)
  • 1/2 block of diced tofu
  • 100g mashed sweet potato (plain, unseasoned)
  • 1 tablespoon grated fresh ginger
  • 1 minced garlic cloves
  • 1 spring onion
  • 1tbsp of crispy-fried onions
  • 1tsp of soy sauce
  • 1 teaspoons white miso paste
  • 1 teaspoon sesame oil
  • 1/4 teaspoon caster sugar
  • 6-10 gyoza wrappers


  1. 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.
  2. 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.
  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. 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.
  5. 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.
  6. 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).

Dumpling Dressing – Starter

Ingredients – Serves 2:

  • 1 tablespoon soy sauce
  • 1 tablespoon of ponzu
  • 1 teaspoon black vinegar
  • 1 tablespoon water
  • 1 tablespoon of honey
  • pinch of black pepper and/or gochugaru (red chili pepper flakes)
  • 1 clove of garlic, grated
  • 1cm of fresh ginger, grated


  1. Mix all the ingredients in a bowl and refrigerate until needed.

Teriyaki Pork or Chicken – Main

Ingredients – Serves 2:

This dish works equally well with pork tenderloin, chicken thighs – boneless and skinless, salmon or cauliflower.

  • 350g pork tenderloin, chicken thighs or your preferred alternative
  • 2 cloves of garlic, crushed and minced
  • 2tbsp of sticky teriyaki
  • Vegetable oil for cooking


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

Katsu 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
  • – 1tsp of turmeric
  • – 100ml of veg stock
  • – Salt and pepper
  • – 300ml of coconut cream
  • – 1tbsp of light soy sauce


For the Sauce:

  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, boil for about 20 minutes, season well and finish with coconut cream, 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


  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. Splash in soy sauce and lime juice and place the noodles on top to heat up.
  3. Toss together and finish with chopped mint and coriander.

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