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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:

  • Sweet Potato Gyoza;
  • Tonkatsu Pork, Tofu or Chicken with Katsu Inspired Stir-Fry
  • Chocolate Fondant

Sweet Potato Gyoza Recipe (Vegetarian, Dairy Free)

Ingredients: Makes 40

  • – 150g shredded cabbage (Nappa or any other softer white/green cabbage)
  • – 1/2 teaspoon salt
    250g mashed sweet potato (plain, unseasoned)
  • – 1/2 tablespoon grated fresh ginger
  • – 2 minced garlic cloves
  • – 1 tablespoon chopped spring onions (use only the green part)
  • – 2 teaspoons white miso paste
  • – 1 teaspoon sesame oil
  • – 1/4 teaspoon caster sugar
  • – 40 gyoza wrappers* (use vegan ones for a vegan recipe)

For cooking

  • – 4 teaspoons sesame oil
  • – 120ml cold water

For the dipping sauce

  • – 6 tablespoons soy sauce
  • – 3 tablespoons rice vinegar
  • – A few drops of sesame or chilli oil

Method:

  1. Sprinkle the salt over the minced cabbage in a small bowl. Stir and leave it for 10 minutes. Squeeze the cabbage firmly in a sieve to drain and discard the excess water. Transfer the minced cabbage into a large deep bowl.
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  3. Add the sweet potato puree, ginger, garlic, spring onion, miso paste, one teaspoon of sesame oil and the sugar. Mix everything together with a wooden spoon.
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  5. Line a large tray with baking paper. Fill a small cup with cold water.
    Place a gyoza wrapper on a flat dry surface and put a heaped teaspoon of the sweet potato mixture in the centre (see picture above).
    Dip one finger in the cold water and trace a line along half the edge of the gyoza wrapper (see picture above).
    Fold the wrapper over to enclose the filling. Pinch the wrapper in the centre at the top to seal that spot.
    Holding the filled wrapper in your left hand (or right one if you are left-handed), pleat the top of the wrapper (see pictures above). Set aside on the lined tray keeping the edge up. Repeat with the rest of the gyoza dumplings.
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  7. For the cooking part, use a large frying pan or skillet with a tight-fitting lid.
    Put the pan over a medium heat and add one teaspoon of sesame oil. When it is hot, place half the gyoza in the pan (or as many that will fit) with their edge up. Cook for about 3 minutes or until the bottom of the gyoza is golden.
    Add in 60ml of the cold water and cover immediately with the lid. Steam for about 2 minutes or until most of the water has evaporated.
    Uncover, let the water evaporate completely, then add one teaspoon of sesame oil. Cook until the gyoza is crispy in the bottom (when shaking the pan, the dumplings should slide; if not, set the pan aside and cover with the lid for another 2 or 3 minutes).
    The gyoza dumplings should be slightly translucent and the filling should be firm.
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  9. Flip the gyoza dumplings on a large serving plate , browned surface up. Cover with aluminum foil while cooking the other batch (repeat the cooking actions) if you are making them all in one go.
    Serve with the dipping sauce (mix the ingredients in a small bowl).

Homemade Gyoza Wrappers – alternatively buy them at most supermarkets

Ingredients – Makes 12:

  • – 100g plain flour
  • – 50ml of hot water
  • – Pinch of salt

Method:

  1. With a balloon whisk, thoroughly stir the flour in a bowl to remove any lumps.
  2. Dissolve the salt in the hot water. Then, gradually add the salt water to the flour while stirring with chopsticks.
  3. Using the hot water will help the wrappers to have a pleasant, gooey texture.
  4. Now, combine the flour with your hand. Shape the dough into a ball.
  5. Dust a pastry board with flour. Knead the dough for 5 to 6 minutes until the surface has a smooth texture.
  6. Now, it is ready. Wrap the dough with a plastic wrap and let it sit for about 30 minutes.
  7. Now, remove the plastic wrap and roll the dough into a long cylinder.
  8. Then, cut the dough in half and cover one with plastic wrap to keep it from drying out.
  9. Roll out the rest of the dough again. Cut it into 10-12 equal pieces.
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  11. Quickly arrange the pieces with the cut side facing up and dust each cut with flour.
  12. Now, let’s shape the dough into wrappers. Press each dough piece with your hand.
  13. Press the dough into a thin flat circle using a rolling pin. Roll the pin toward the centre of the dough and back while slowly rotating it in a circle. A tip to making a beautiful circle is pressing the dough a little harder when going forth and releasing the pressure when going back.
  14. Repeat the process until its diameter reaches 8 to 9cm (3.1″-3.5″).

Teryiaki Glazed Pork or chicken

Ingredients – Serves 2:

  • – 1x pork fillet, sliced into medallions (or chicken sliced into strips)
  • – 1tbsp of soy sauce
  • – 1xlime, juice and zest
  • – 1tsp of honey
  • –1tbsp of sticky teriyaki
  • – 1tsp of five spice
  • – Vegetable oil for cooking
Β 

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.
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Katsu inspired rice stir fry

Ingredients – Serves 2:

  • – 1 red onion, sliced
  • – 2 cloves of garlic, crushed
  • – 1 red pepper, sliced
  • – 2 spring onions, sliced
  • – any other vegetable of your choice such as mooli, courgette or broccoli
  • – pre-cooked rice of your choice
  • – Vegetable oilΒ 
  • – 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
Β 

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 fry for a minute with all the veg.
  5. Add soy sauce, let evaporate almost completely and mix the rice through.
  6. Finish with chopped coriander, lime and desiccated coconut.

Use the link above to explore the Food Sorcery favourite dessert recipes

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