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Cooking Together Japanese – Scattered Sushi; Scallops; Teriyaki Pork; Stir-Fry Noodles;

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Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class 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. 

You Cooked:

Starter: Scattered Sushi with Pan-Fried Scallops & Tsukemono Salsa;

Main: Teriyaki Glazed Pork with Udon Noodle Stir-Fry 

Dessert: Lemon Posset;

Scattered Sushi

Ingredients – Serves 2:

  • – 300g of cooked sushi rice (recipe link)
  • – Pan-fried scallops
  • – Kewpie Japanese mayo
  • – Tsukemono salsa (recipe link)
  • – Jalapenos
  • – Coriander
  • – Sesame seeds
  • – Sweet corn
  • – Crispy onions
  • – Soy sauce
  • – Tobiko fish eggs

Method:

  1. Chirashi sushi or scattered sushi is basically a bowl of delicious sushi rice topped with anything you like.
  2.  
  3. Above are examples of what ingredients you can use but use your imagination!

Pan-Fried Scallops

Ingredients – Serves 2:

  • – 8 scallops
  • – Vegetable oil for cooking
  • – 1 lemon
  • – Knob of butter
  • – Salt and pepper

Method:

  1. Place a non-stick frying pan on high heat with a splash of oil.
  2.  
  3. Pat-dry the scallops and fry them on both sides until golden, season with salt and pepper towards the end.
  4.  
  5. Finish with butter and lemon juice.

Tsukemono Salsa

Ingredients – Serves 4:

  • – 20g Fresh ginger (approx. 2-inch piece), grated
  • – ½ mooli radish, peeled and diced
  • – 1 Cucumber, de-seeded and diced
  • – 1x celery stalk, peeled and diced
  • – 2x spring onions, sliced
  • – 1 tbsp of mirin
  • – 1 tbsp of soy sauce
  • – 5 tbsp of sushi seasoning
  • – 1 tsp Soy sauce
  • – 1 tsp Sesame oil
  • – 2 cloves of garlic, minced
  • – White sesame seeds to garnish
  • – Handful of pomegranate seeds

Method:

  1. Place all the ingredients, apart from the pomegranates, spring onions and sesame, in a bowl and combine well.
  2.  
  3. Sprinkle with sesame seeds, sliced spring onions and add pomegranates right before serving.
  4.  
  5. Enjoy!

How to Cook Sushi Rice

Method:

  1. Use good quality sushi rice. (we prefer nishiki or koshi: Yutaka brand)
  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 3-4 times under running cold water, until it runs clear.
  8.  
  9. Rice to water ratio: 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, turn the heat down and simmer for 11 minutes.
  14.  
  15. Turn off the heat and let rest for 20 minutes, do not remove the lid.
  16.  
  17. Add seasoning, mix well and chill well in a refrigerator before using. (ideally overnight)

Sushi Seasoning

Ingredients – Makes 1/4 Cup:

  • – 5 tbsp rice vinegar
  • – 5 tbsp of caster sugar
  • – 2 tbsp of sugar
  • – 100ml of filtered water

Method:

  1. Combine all ingredients in a small sauce pan and cook until the sugar has dissolved, and the liquid has reduced down by half.
  2.  
  3. Cool down completely.

Sushi Rice in a Rice Cooker

Ingredients – Makes 2 to 3 Rolls:

  • – 1.5 cup of sushi rice (we prefer nishiki or koshi: Yutaka brand)
  • – 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. Cool down properly, ideally refrigerate overnight.
  4.  
  5. It is now ready to be used for sushi.

Teryiaki Glazed Pork

Ingredients – Serves 2:

  • – 1x pork fillet, sliced into medallions
  • – 1tbsp of soy sauce
  • – 1xlime, juice and zest
  • – 1tsp of honey
  • – 1tsp of togarashi spice
  • – 1tsp of five spice
  • – 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.

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
  • – 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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