Family 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 meals again at home.
We Cooked:
- Chicken Gyozas
- Teriyaki Pork with Amazu-an Sweet & Sour Sauce;
- Fluffy Japanese Pancakes
Chicken or Sweet Potato Gyozas
Ingredients – Serves 2:
- 125g of minced chicken or roasted sweet potato
- 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
Method:
- 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.
- Line a small baking sheet with parchment paper and dust lightly with flour.
- 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.
- 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.
- 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.
- Use a spatula to transfer dumplings to a serving plate, crisp side up. Repeat the process until all dumplings are cooked.
- Serve gyozas with dipping sauce on the side.
For Sweet Potato Version
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.
Dumpling Dressing
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
Method:
Mix all the ingredients in a bowl and refrigerate until needed.
Teriyaki Pork or Chicken
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
Method:
- 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.
- Place a non-stick frying pan on high heat.
- Fry on both sides until golden, place aside to rest.
- Toss in amazu-an sauce to heat up.
Amazu-an Sauce
Ingredients – Serves 2:
- 1x shallot, diced
- 2 cloves of garlic, minced
- 2cm of ginger, grated
- 1/2 can of chopped tomatoes (200g)
- ¼ of pineapple, diced
- 1tsp of dark brown sugar
- 1tsp of rice vinegar
- 1x red chilli, chopped
- 2tbsp of banana ketchup (or tomato if you can’t find)
- 1tbs of soy sauce
- 1tbsp of sticky teriyaki
- Splash of water
- Vegetable oil for cooking
- Salt and pepper to taste
Garnish:
- Chopped coriander
- Mixed sesame seeds
Method:
- 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.
- Bring to simmer and cook for 10 minutes on low heat until thickened.
- Serve with teriyaki dish and udon noodles.
- Garnish with sesame seeds and chopped coriander.
Stir-Fried Udon Noodles
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:
- 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.
- Splash in soy sauce and lime juice and place the noodles on top to heat up.
- Toss together and finish with chopped mint and coriander.
Fluffy Japanese Pancakes
Ingredients – Makes 6:
- 150g self-raising flour
- ½ tsp baking powder
- 2 tbsp golden caster sugar
- 2 eggs
- 1 tbsp rapeseed, sunflower or grapeseed oil
- 180ml milk
- dash of vanilla extract
- oil spray for cooking or a mild-flavoured cooking oil (whatever you use in the batter)
- maple syrup,ice cream, crisp bacon, berries.
Method:
- Sift the flour and baking powder into a bowl and add the sugar. Make a well in the centre and add the eggs and oil. Stir them into the flour then gradually add the milk and use a whisk to beat the liquid in. You can also put the lot in a blender and blitz it. Stir in the vanilla. This batter is best used quickly.
- Put a non-stick pan over a low heat and put one or two non-stick crumpet rings (about 3.5 cm high) in the pan. Spray (or brush) the pan lightly with oil and the inside of the rings too. Fill them no more than ¾ full with batter then cover the pan with a lid and cook the pancakes for about 10 mins on a very low heat. By this time the top of the pancake should be covered in little bubbles and look dry around the edges.
- Very carefully turn the pancakes over. You can do this by lifting each pancake in its ring onto the lid and then inverting the pan over them before turning the whole thing back over and taking off the lid. Cook for another 1-2 mins. Keep warm while you use up the rest of the batter. Stack and serve with your favourite toppings.
- Serve with ice cream
Chocolate orange Tiramisu
Ingredients – Serves 2:
- 200ml of double cream
- 100g of mascarpone
- 1x orange
- 2tsp of caster sugar
- 1tbsp of hot chocolate mix dissolved in 70ml of water
- 100g of lady finger biscuits
- 1tbsp of cocoa powder
- 1tbsp of grated dark chocolate
Method:
- Put the double cream and sugar into mixing bowl and whish until semi-whipped. Add mascarpone, orange zest and fold together.
- Pour the dissolved hot chocolate into a shallow dish and add orange juice. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you’ve used half the sponge fingers, then spread over half of the creamy mixture.
- Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers, finishing with the creamy layer.
- Cover and chill for a bit to firm up (you can speed it up by whipping a bit more firmly). Will keep in the fridge for up to two days.
- To serve, dust with the cocoa powder and grate over the remainder of the chocolate.
Use the link above to explore the Food Sorcery favourite dessert recipes
We hope you enjoyed the class!
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