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Food Sorcery Social – Japanese Recipes

 We hope you enjoyed your evening and are ready to recreate the dishes at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

  • Turkey Spring Rolls;
  • Teriyaki Glazed Chicken;
  • Udon Noodle Stir-Fry;
  • Katsu Curry Sauce;

Turkey Spring Rolls

Ingredients – Serves 2

  • 4x sheet of spring roll pastry, cut into 4 pieces each
  • 100g of minced turkey
  • 1x small white onion, diced
  • 2x clove of garlic, finely chopped
  • 2cm of ginger, grated
  • 1tbsp of soy sauce
  • 1 lime zest
  • Handful of chopped coriander


  1. Mix all the ingredients in a bowl and chill until needed.
  3. Place a clean, damp dish towel over spring roll wrappers to prevent them from drying out. Keep pile covered as you work.
  5. Place a bowl of water nearby and use to help seal the wrappers.
  7. Scoop about 1 tablespoon of the filling onto one spring roll wrapper, near one corner. Fold that same corner over the mix, and then fold the sides in. Continue rolling the spring roll until closed. Dip your fingers in water and run over the edges to seal them. Repeat for all spring rolls. You may choose to deep fry or bake the spring rolls at this point.
  9. To bake: preheat the oven to 200C, brush with oil and bake until golden brown. About 15 minutes. Check them often to make sure they do not burn.
  11. To deep fry: In a heavy pan add oil, filling the pan no more than half full. Bring to appropriate temperature for deep frying. If using veg oil, aim for 190C. Using tongs, carefully place spring rolls into the oil and allow them to become golden brown on each side. Once golden in colour, remove from oil. Place on a paper towel lined plate to drain the extra oil.

Teriyaki Glazed Chicken 

Ingredients – Serves 2

  • 4x chicken thigh
  • 1tbsp of soy sauce
  • 2cm of fresh ginger, grated
  • 1x lime, juice and zest
  • 1tsp of honey
  • 1tsp of togarashi spice
  • 1tsp of five spice
  • Vegetable oil for cooking


  1. Place all the ingredients into a bowl, mix together and rub all over the meat. Let marinade, ideally overnight. Remove from the fridge for at least 30 minutes before cooking.
  3. Preheat the oven to 190C.
  5. Place a non-stick frying pan on high heat.
  7. Fry on both sides until golden, move to the oven and cook for 15 minutes.

Udon Noodle Stir Fry

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


  1. 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.
  3. Splash in soy sauce and lime juice and place the noodles on top to heat up.
  5. Toss together and finish with chopped mint and coriander

Katsu Curry Sauce

Ingredients – Serves 4

  • 1tbsp of olive oil
  • 1 onion, diced
  • 2cloves of garlic
  • 3cm of ginger, grated
  • 1 carrot, peeled, grated
  • 1tsp of mild curry powder
  • 2 tsp of Japanese curry spice mix (or madras)
  • 100ml of veg stock
  • Salt and pepper
  • 300ml of coconut milk
  • 1tbsp of light soy sauce


  1. Heat the oil in a small saucepan, add onion, garlic, ginger and spices, fry for a couple of minutes, add carrot, fry for additional two minutes. Pour in the veg stock and coconut, simmer for about 20 minutes to reduce the liquid, season well and blend if you prefer smooth sauce.


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