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Family Cooking Together Recipes – Japanese

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 at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

  1. Sweet Potato Gyozas
  2. Katsu Style Stir-Fry
  3. 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)
  • – 1/4 block of tofu
  • – 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.
  2. Add the sweet potato puree, tofu, ginger, garlic, spring onion, miso paste, one teaspoon of sesame oil and the sugar. Mix everything together with a wooden spoon.
  3. 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.
  4. 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.
  5. 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).

Teryiaki Glazed Chicken, Prawns or Tofu

Ingredients – Serves 2:

  • – 1x chicken diced breast, 6 prawns 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 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.

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