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Family Cooks – Cooking Together – 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 for the family to cook again.

You Cooked:

Katsu Chicken Uramaki Rolls; Tonkatsu Pork with Amazu-an Sauce and Rice;


Katsu Chicken Uramaki Rolls

Ingredients – Serves 4:

  • – 200g sushi rice uncooked (400g cooked, following cooking instructions)
  • – 4 sheets of nori
  • – Wasabi paste
  • – Pickled ginger
  • – Soy sauce
  • – Japanese mayo
  • – 1x avocado, sliced
  • – 1x carrot, shredded
  • – 1x cucumber, de-seeded, cut into long batons
  • – Handful of coriander, chopped
  • – Mild curry spice
  • – 2x chicken breast, goujons
  • – 200g panko breadcrumbs
  • – 100g plain flour
  • – 4x egg
  • – 400ml vegetable oil
  • – 1x lime zest


  1. First prepare crispy chicken. Season chicken well, dipped in flour, egg and breadcrumbs.
  3. Heat the oil on medium heat and fry the chicken until crispy and cooked through. Set aside to cool down completely.
  5. Mix 50g of Japanese mayo with curry spice and lime zest. Set aside.
  7. To roll sushi, you will need a sushi matt. Wrap it in clingfilm, place half a nori sheet on it.
  9. Dip your fingers in cold water, place ¼ of the rice on the nori, spread evenly and pat down. Flip the sheet over so the rice is on the bottom now.
  11. Make a line of curry mayo on top of your nori, beside it makes line of cucumber and avocado, place crispy chicken on top with carrot over it.
  13. Roll, let cool down and set properly and slice. Serve with a bowl of soy sauce, wasabi and ginger.

Tonkatsu Pork

Ingredients – Serves 2:

  • – 1x pork fillet
  • – 2tbsp of Tonkatsu glaze
  • – 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.
  3. Place a non-stick frying pan on high heat.
  5. Fry on both sides until golden, place aside to rest.
  7. 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
  • – ¼ of pineapple, diced
  • – 1tsp of dark brown sugar
  • – 1tsp of rice vinegar
  • – 1x red chilli, chopped
  • – 2tbsp of banana ketchup (or regular)
  • – 1tbs of tamari
  • – 1tbsp of sticky teriyaki
  • – Splash of water
  • – Vegetable oil for cooking
  • – Salt and pepper to taste
  • – Chopped coriander
  • – Mixed sesame seeds to garnish


  1. 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.
  3. Bring to simmer and cook for 10 minutes on low heat until thickened.
  5. Serve with teriyaki pork and udon noodles.
  7. Garnish with sesame seeds and chopped coriander.

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


  1. Place the rice and water into a rice cooker. Cook the rice according to the “white rice” setting on the rice cooker.
  3. 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.
  5. It is now ready to be used for sushi.

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