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Family Cooking Together Recipes – Japanese

Family Cooking Together – Japanese Recipes

Our cooking together events are as much about learning to cook as they are a sociable experience. We hope you enjoyed yours and are ready to recreate at home.  On the day of the event, some things may change, but these recipes will serve as a great reminder.

You Cooked:

  1. Sweet Potato Gyozas
  2. Katsu Style Stir-Fry
  3. Chocolate Fondant

Sweet Potato Gyoza Recipe (Vegetarian, Dairy Free)

Ingredients: Makes 40

If you want a meat version of this dish, switch out the sweet potato and tofu for chicken or pork mince.  The rest of the instructions work and just make sure you check to make sure the meat is cooked through before serving.  To prepare your sweet potato, leave whole and bake in their takes about 45 minutes depending on the size.  When they are soft and juicy, allow to cool, then peel and mash.

  • – 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, chopped small.
  • – 1/2 tablespoon grated fresh ginger
  • – 2 minced garlic cloves
  • – 1 tablespoon chopped spring onions
  • – 2 teaspoons white miso paste
  • – 1 teaspoon sesame oil
  • – 1/4 teaspoon caster sugar
  • – 1 pack gyoza wrappers

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


  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.
  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.
    Dip one finger in the cold water and trace a line along half the edge of the gyoza wrapper.  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, pleat the top of the wrapper. Set aside on the lined tray keeping the edge up. Repeat with the rest of the dumplings.
  4. To cook, use a large frying pan with a tight-fitting lid.
    Put the pan over a medium heat and add one teaspoon of sesame oil. When it is hot, place the gyoza in the pan, you may have to do in batches, with their edge up. Cook for about 3 minutes or until the bottom of the gyoza is golden.
    Add half the cold water and cover immediately with the lid. Steam for about 2 minutes or until most of the water has evaporated. Please note if cooking meat, check one to see that meat is cooked through.
    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 serving plate, browned surface up. Cover with foil while cooking and extras.

For a quick dipping sauce

Mix ingredients in a small bowl, ideally something suitable to place on the centre of the serving dish with the gyoza all looking uniform lined up around the edge.  #instagram!

Teryiaki Glazed Chicken

Ingredients – Serves 2:

The key to this recipe is the method, you can replace the protein with other meats, salmon, prawns or tofu.

  • – 350g chicken diced breast or thigh
  • – 1tbsp of soy sauce
  • – 1xlime, juice and zest
  • – 1tsp of honey
  • –1tbsp of sticky teriyaki
  • – 1tsp of five spice
  • – Vegetable oil for cooking


  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:

Any vegetables work in this stir fry, use up what you have in the fridge, don’t worry if you are missing any of the ingredients below

  • – 1 onion, sliced
  • – 2 cloves of garlic, crushed
  • – Handful tender stem broccoli, sliced
  • – 2 spring onions, sliced
  • – Choose – asparagus, red pepper, mushrooms
  • – Noodles of your choice, cooked and cooled.
  • – 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


  1. Pre-cook your noodles following the on pack instructions.  You can buy wok ready noodles.  Important: Once cooked you must cool the noodles in cold water.  You can leave them in the water, but only once cold…alternatively, drain and mix through a little sesame oil to prevent them from sticking.
  2. Place a wok over high heat and get it hot. Add a splash of oil.
  3. Sauce the onion until caramelised, followed by garlic. Cook it for another minute.
  4. Add all the vegetables you use and cook until softened.
  5. Add the curry spice and coconut, stir through the veg on the heat for about a minute.
  6. Add the noodles and chicken
  7. Add soy sauce, let evaporate almost completely.
  8. Finish with chopped coriander and lime 

Chocolate Fondant

The dish that breaks more chef’s hearts on MasterChef than any other.  It’s important to understand that ovens do vary in temperature and particularly where you position your fondants in the oven – the more central the better.  If you find you follow these instructions and your fondants are a little over or a little undercooked – make a note and tweak the timings for your settings.  Good luck!

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
  • – Cocoa powder – enough to coat the inside of your ramekins
  • – Melted butter – enough to grease your ramekins
  • – 2 medium eggs
  • – 2 medium egg yolks


  1. Preheat the oven to 190˚C/170˚C fan/Gas 5.
  2. Grease 4 ramekins with butter.  If time permits, do this step twice, so butter, fridge then butter again
  3. Dust inside of ramekins with cocoa powder.  We do this by adding extra cocoa powder into the pot, seal with another ramekin on top, and shake.. you should have a complete dusting, repeat if you don’t.
  4. 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.
  5. Remove from the heat, sift over the flour and then whisk it in.
  6. 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.
  7. Pour the chocolate mixture into the ramekins.
  8. Leave to set in fridge for minimum 20 minutes but can be overnight.
  9. Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little.
  10. Remove from the oven, and gently loosen the edge.
  11. Carefully invert each fondant onto a plate and enjoy!  Fingers crossed your middle is gooey!

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


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


  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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