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Family Cooking Together – Japanese

Our 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 for the family to cook again.

Together we Cooked:

  • Uramaki Sushi;
  • Crispy Chicken with Katsu Curry Sauce with Sticky Rice
  • Chocolate Fondant

Uramaki Sushi

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
  • – Smoked Salmon or Sushi Grade Tuna or Salmon
  • – Tabiko fish eggs (Optional)
  • – Mixed Sesame Seeds (Optional)
  • – Togorashi seasoning (Optional)

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 large handful 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, salmon 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 Cook Sushi Rice

Method:

  1. Use good quality sushi rice. (we prefer nishiki or koshi: Yutaka brand)
  2. 1 sushi roll needs about 100g of uncooked rice.
  3. You can soak sushi rice before rinsing for 20 minutes for more tender grains.
  4. Rinse at least 3-4 times under running cold water, until it runs clear.
  5. Rice to water ratio: 250g of rice: 330g of water.
  6. Place in a pan, cold, medium heat, no lid at this point, waiting to start simmer.
  7. After bubbles appear, place the lid on your pan, turn the heat down and simmer for 11 minutes.
  8. Turn off the heat and let rest for 20 minutes, do not remove the lid.
  9. Add seasoning, mix well and chill well in a refrigerator before using. (ideally overnight)
Sticky Rice
Usually made with Jasmine Rice – Sticky Rice is a great accompanyment to Katsu.  Our chefs trick is to cook extra Sushi Rice as above – this can be simply heated through for a hassle free side dish

Crispy Chicken

Ingredients – Serves 4:

  • – 455g boneless skinless chicken breast or thighs, cut into thin or flat strips
  • – 480ml panko breadcrumbs
  • – 2 Large eggs
  • – sea salt to taste
  • 1 tsp garlic powder

Method:

  1. Cut chicken breast into strips. Make sure they are even sized so that they cook evenly. The thicker they are, the longer they will take to cook. Season chicken strips with salt, pepper, garlic powder and paprika. Set aside.
  2. Prepare three separate bowls and place flour in first, beaten eggs into second and mixture of breadcrumbs.
  3. Coat the chicken in flour, egg and breadcrumbs mix in that order.
  4. Heat up a non-stick pan with the oil in it and fry the coated until golden and cooked through.

Katsu-Style Curry Sauce

Ingredients:

  • – 1tbsp of olive oil
  • – 1 onion, diced
  • – 2cloves of garlic
  • – 3cm of ginger, grated
  • – 1 carrot, peeled, grated – we boil and puree our carrots as this gives you a smooth sauce without blending the whole mix
  • – 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.

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