You are currently viewing Eat Out to Help Out – Japanese Class & Meal

Eat Out to Help Out – Japanese Class & Meal

With the help of Rishi’s Eat Out To Help Out Scheme you enjoyed a cut down version of our regular cookery class & Meal using simple ingredients, full of flavour that make a lovely mid week dinner.

We really hope you enjoyed the class and that we see you at the cookery school again very soon.

Menu – Veggie Gyoza, Dipping Sauce served with Ramen Noodles with Pork Tenderloin & or Chicken Katsu Curry

NoteProteins can be substituted for Paneer, Tofu, Prawn or White Fish!

Veggie Gyoza – Serves 2

The filling for these classic starters is really flexible, so don’t be constrained with the recipe, adapt and use up – if you have some mince or prawns, these are lovely – you just want a slightly sticky filling.

Ingredients – Serves 2

  • . 8 Gyoza Wrappers
  • . Tablespoon carrot – fine dice
  • . Half teaspoon Chilli – deseed and fine dice (more or less as preferred)
  • . Handful Spinach or Chinese Cabbage  – rough chop
  • . 1 teaspoon – Hoi Sin Sauce (works well as the glue)
  • . ½ spring onion – finely diced
  • . 1 teaspoon Coriander – finely chopped
  • . Sesame oil
  • . Water

 

Method

  1. 1. Chop & mix all ingredients, place teaspoon of mixture in centre of wrapper.   Dampen edge of wrapper, crimp and seal.  Aiming for a Cornish pasty crimp, but as long as it’s sealed, will be fine.

To Cook – heat teaspoon of sesame oil in pan on high heat, then add the gyoza to get colour in the base.  Loosen and add water, cover with a plate to the pan to create steam.  The water should go halfway up the gyoza.  Cover and cook for 4-5 minutes, making sure not sticking.  When dumplings are see-through, remove from heat and serve.

Dipping Sauce

In a small bowl or mug, take 3 teaspoons soy sauce, 1 sachet honey (toughly 1 tbsp), pinch of chilli flakes and it’s an option to add some crushed roasted peanuts

Add a splash of water and mix, set to one side

Ramen Noodles with Pork Tenderloin

Pork Tenderloin is a under used treat, slice it thinly and it cooked in minutes.  If you don’t eat port, thinly slice chicken, use tofu or prawns.

If time permits, with a Ramen, use a slow cooked stock, beef bones, bubbling overnight and you can achieve something crystal clear and remarkably tasty!  This is a quick veggie stock, made great with a slug of miso, plenty of ginger and coriander.

Ingredients – Serves 2

  • . 1 pack of ready cooked Ramen or Udon Noodle – these are great, 1 minute, sorted – or use rice noodle, but soak first.
  • . ¼ Chinese cabbage – shredded
  • . 1 banana shallot (2 small)
  • . Thumb sized piece of ginger – finely slice, matchstick style
  • . Miso paste – 1 teaspoon
  • . 150g to 200g thinly slice pork tenderloin, trim the membrane and any fat
  • . Garlic – 2 cloves, peeled and smashed
  • . Salt & pepper
  • . Water – 400 ml

Garnish

  • . Soft boiled egg – sliced in two
  • . Coriander – rough chop
  • . 1 Spring Onion – fine slice

 

Method

  1. 1. This is a quick stock, if you heat your pan first and add the ingredients to get some colour, it adds a real depth of flavour.
  2. 2. Boil water, and add your egg – six minutes and into iced water
  3. 3. Dry fry, ginger, shallot, garlic and cabbage
  4. 4. Once coloured, add stock (for our quick Veggie stock, we add water and miso)
  5. 5. Bring to boil and then simmer
  6. 6. Check seasoning, add the protein
  7. 7. Simmer 5 minutes
  8. 8. Add soy sauce and check seasoning
  9. 9. Split into 2 bowls, peel & slice your egg lengthways – float on top, with a sprinkle of coriander and spring onion.

Chicken Katsu

Katsu is the go to menu option of every under 12, and frankly it’s great – posh chicken nuggets with chip shop curry sauce… what’s not to like.

Ingredients -serves 2

  • . For the chicken – if using a decent butcher, one chicken breast will work for 2 – if using the supermarket, 2 chicken breasts. 
  • . Egg & milk wash
  • . Panko Bread Crumb
  • . Plain Flour

For the sauce Roux –

Tablespoon Butter, Tablespoon Plain Flour, Tablespoon Curry Powder, Tablespoon Garam Masala

Curry

  • . 50g Block Coconut, 1 Banana Shallot – fine dice, Carrot – diced, Clove garlic – fine dice
  • . Sachet (tablespoon) honey
  • . Chicken Breast halves – see above
  • . Water 400ml/ Miso teaspoon
  • . Teaspoon Soy Sauce
  • . Salt/ Pepper

Garnish

  • . Coriander
  • . Chilli Flake – optional

Method

  1. 1. Flatten the chicken and layer, flour, egg, panko – do this twice for extra crispiness.  These will be baked in the oven for about 20 minutes at 180C – you can do in advance, chill and reheat.  To serve you will slice into strips and lay on top of your rice and drizzle with Katsu curry sauce.

To make the sauce

  1. 1. Melt butter and add the flour, stir so the flour bubble and cooks.  Then add the 2 spice mixes, this is your katsu curry roux.
  2. 2. Either set the roux to one-side or use another pan. 
  3. 3. Soften the shallot, ginger, carrot and garlic
  4. 4. Add back the roux, allow to soften, add the liquid and the coconut block
  5. 5. Taste – but then add the honey, salt, pepper and soy
  6. 6. Taste again – re-season if needed
  7. 7. Reduce heat and allow to simmer
  8. 8. Serve on side or drizzle over the sliced chicken strips, with plain rice – delicious!

Take a look at our classes online, booking is easy and you’ll be sent a confirmation email. Cookery gift vouchers are available and never expire.