Family Cooking Together – Japanese Recipes

Family Cooking Together – Japanese Recipes

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Family Cooking Together – Japanese Recipes

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:

  • Smoked Salmon Sushi 
  • Chicken or Tofu with Katsu Inspired Stir-Fry
  • Chocolate Fondant

Smoked Salmon Maki & Uramaki Sushi

Uramaki

Ingredients – Serves 4:

  • 200g sushi rice uncooked (400g cooked, following cooking instructions)
  • 4 sheets of nori
  • Wasabi paste
  • Pickled ginger
  • Soy sauce
  • 1x avocado, sliced
  • 1x carrot, shredded
  • 1x cucumber, de-seeded, cut into long batons
  • Handful of coriander, chopped
  • Smoked salmon 

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. 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, salmon or any other filling in a centre.
  3. 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.
  4. 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. 
  5. Serve with soy sauce. Feel free to garnish with other foods such as white / black sesame seeds, tobiko, chives, etc.

Smoked Salmon Maki Sushi

Ingredients – Serves 2:

  • 1 cup of cooked and cooled sushi rice (link to the recipe)
  • Sushi smoked salmon uncut (slice it into thick batons)
  • Any vegetables you like such as mooli, carrot, cucumber etc.
  • 2 sheets of nori seaweed
  • Kewpie mayo

Method:

  1. Prepare a small dish of cold water.
  2. Place nori wrappers smooth side down on a cutting board. Wet your fingers in a dish and place a small handful of cooled sushi rice on the nori wrappers.
  3. Spread rice to cover the paper, leaving 1″ of paper at the end of the roll. Place an even amount of prawns, mayo, and veg in a straight line.
  4. Dip your fingers in the water dish and wet the end of the nori wrapper without rice with a small amount of water so the roll will close and stick together.
  5. Slowly roll the sushi, making sure to keep some tension so it rolls tight, and no ingredients fall out. Repeat for the second roll.
 

Spicy Ponzu Dressing

Ingredients – Serves 4:

  • – 150ml ponzu
  • – 2tsp tabasco
  • – 1 lime, zest and juice
  • – 1tbsp grated ginger
  • – 1tbsp red onion, finely diced
  • – ½ tsp chilli flakes
  • – ½ tbsp chopped coriander

Method:

  1. Simply mix all the ingredients in a mixing bowl and let infuse for at least 10 minutes.

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)
  10.  

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. 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.
  3. It is now ready to be used for sushi.
  4.  

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. Cool down completely.

Teryiaki Glazed Chicken or Tofu

Ingredients – Serves 2:

  • – 1x chicken diced breast or 1/2 packet of tofu 
  • – 1tbsp of soy sauce
  • – 1xlime, juice and zest
  • – 1tsp of honey
  • –1tbsp of sticky teriyaki
  • – 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. Place a non-stick frying pan on high heat.
  3. Fry on until golden, place aside to rest.
  4. Toss through the stir fry to warm up just before serving.
 

Katsu inspired noodle stir fry

Ingredients – Serves 2:

  • – 1 red onion, sliced
  • – 2 cloves of garlic, crushed
  • – Handful tenderstem broccoli 
  • – 2 spring onions, sliced
  • – any other vegetable of your choice such as mooli, courgette or broccoli
  • – Nodles of your choice
  • – Vegetable oil 
  • – mild curry spice such as Kiso or madras
  • – a splash of soy sauce
  • – 1x lime, juice and zest
  • – a handful of chopped coriander
  • – 2tsp of desiccated coconut
 

Method:

  1. Place a wok over high heat and get it hot. Add a splash of oil.
  2. Sauce the onion until caramelised, followed by garlic. Cook it for another minute.
  3. Add all the vegetables you use and cook until soften.
  4. Add the curry spice and coconut, fry for a minute with all the veg.
  5. Add the noodles and chicken or tofu
  6. Add soy sauce, let evaporate almost completely.
  7. Finish with chopped coriander and lime 

Chocolate Fondant

Ingredients – Makes 4:

  • – 100g butter, plus extra for greasing
  • – 100g dark chocolate (60-70% cocoa solids), roughly chopped or broken into small chunks
  • – 100g plain flour
  • – 100g caster sugar
  • – 25g cocoa powder
  • – 25g melted butter
  • – 2 medium eggs
  • – 2 medium egg yolks
 

Method:

  1. Preheat the oven to 190˚C/170˚C fan/Gas 5.
  2.  
  3. Grease 4 ramekins with butter.
  4.  
  5. Dust inside of ramekins with cocoa powder.
  6.  
  7. Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally.
  8.  
  9. Remove from the heat, sift over the flour and then whisk it in.
  10.  
  11. In a separate bowl, whisk together the eggs, egg yolks and sugar until combined, then whisk this into the chocolate mixture, until smooth and well combined.
  12.  
  13. Pour the chocolate mixture into the ramekins.
  14.  
  15. Leave to set in fridge for minimum 20minutes but can be overnight.
  16.  
  17. Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little.
  18.  
  19. Remove from the oven, and gently loosen the edge.
  20.  
  21. Carefully invert each fondant onto a plate.

Vegan Chocolate Fondant

Ingredients – Serves 2:

  • 5 tablespoons (39 grams) all purpose flour or gluten-free all purpose flour (see recipe notes for oat/oat flour option)
  • 6 tablespoons (32 grams) cocoa powder
  • 3 tablespoons (37 grams) white or cane sugar
  • 1 teaspoon baking powder
  • 1 pinch fine salt
  • ½ cup + 2 tablespoons (150 mls or 5 fl oz) plant-based milk

Optional:

  • 2 small dollops peanut butter , or seed butter
  • 4 squares chocolate , or a small handful of chocolate chips

Method:

  1. Preheat oven to 390 °F (198 °C) and have 2 small ovenproof dishes such as ramekins or mini cocottes that will hold about 175mls (6 oz or ¾ cup) ready on a small baking tray.
  2. If using the optional peanut butter or chocolate (or both!) add them to the middle of both dishes.
  3. Then to a medium bowl add the flour, cocoa powder, sugar, baking powder and salt. Mix them together well.
  4. Pour in the milk and whisk really well to combine. It’s easier with a whisk than a spoon as there is a lot of milk and the cocoa tends to want to float on the top. It’s normal for the batter to be very thin.
  5. Divide the batter evenly between the 2 ovenproof dishes, over the top of the optional peanut butter/chocolate.
  6. Bake for about 13 to 14 mins or until they have puffed up and look set but if you wobble them or poke the centre really gently you can feel they are still liquidy. They will continue to cook a little once removed them from the oven. If you leave them in too long the centre will set.
  7. Serve immediately.

We hope you enjoyed the class!

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