Japanese Class & Meal – Recipes
Japanese Class and Meal Recipes
We hope you enjoyed your class with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.
You cooked:
- – Pork Gyozas or Miso Sweet Potato Gyoza with Spicy Ponzu Dressing
- – Tuna Tataki, Yuzu Cured Scallop Sashimi with Tsukemono pickled cucumber
- – Katsu curry with Sticky Rice
Pork Gyoza
Ingredients – Serves 5:
- – 1 lb. ground pork
- – 1/4 cup chicken broth
- – 2 spring onions, thinly sliced
- – 2 cloves garlic, grated
- – 2 tbsp soy sauce
- – 2 tsp sesame oil
- – 2 tsp freshly grated ginger
- – 2 tsp fish sauce (optional)
- – 1 large egg, lightly beaten
- – Flour, for surface
- – 50 dumpling wrappers
- – Vegetable oil, for frying
Method:
- Make dumplings: In a large bowl, combine pork, broth, spring onions, garlic, soy sauce, sesame oil, ginger, fish sauce if using, and egg. Stir ingredients together, using your hands or a wooden spoon, until fully combined.
- Line a small baking sheet with parchment paper and dust lightly with flour.
- Place 4 dumpling wrappers on your work surface, and keep remaining wrappers covered with a clean kitchen towel. Place a heaping teaspoon pork filling just below centre on each wrapper. Wet the edge of wrapper with water and fold top half over bottom half and pinch border to seal. Alternatively, pleat dumplings by making small folds starting on one edge and ending on the other, pinching firmly to seal after each fold. Place on prepared baking sheet and continue stuffing and sealing dumplings until all pork mixture is used.
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add dumplings in an even layer, sealed side up. (Touching is OK!) Fry for 1 to 2 minutes, or until golden on the underside.
- Add 1/3 cup water to skillet, lower heat to medium-low, and cover with a tight-fitting lid. Let steam for 3 minutes, then adjust lid so it is ajar, allowing steam to escape. Cook until no water remains, about 3 minutes more.
- Use a spatula to transfer dumplings to serving plate, crisp side up. Repeat process until all dumplings are cooked.
- Serve pot stickers with dipping sauce on the side.
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:
- 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.
- 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.
- 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. - 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. - 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
Ingredients – Makes 12:
- – 100g plain flour
- – 50ml of hot water
- – Pinch of salt
Method:
- With a balloon whisk, thoroughly stir the flour in a bowl to remove any lumps.
- Dissolve the salt in the hot water. Then, gradually add the salt water to the flour while stirring with chopsticks.
- Using the hot water will help the wrappers to have a pleasant, gooey texture.
- Now, combine the flour with your hand. Shape the dough into a ball.
- Dust a pastry board with flour. Knead the dough for 5 to 6 minutes until the surface has a smooth texture.
- Now, it is ready. Wrap the dough with a plastic wrap and let it sit for about 30 minutes.
- Now, remove the plastic wrap and roll the dough into a long cylinder.
- Then, cut the dough in half and cover one with plastic wrap to keep it from drying out.
Roll out the rest of the dough again. Cut it into 10-12 equal pieces.- Quickly arrange the pieces with the cut side facing up and dust each cut with flour.
- Now, let’s shape the dough into wrappers. Press each dough piece with your hand.
- Press the dough into a thin flat circle using a rolling pin. Roll the pin toward the center 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.
- Repeat the process until its diameter reaches 8 to 9cm (3.1″-3.5″).
Spicy Ponzu Dressing
Ingredients – Serves 4:
- – 150ml ponzu
- – 2tsp tabasco
- – 1 lime, zest and juice
- – 1tbsp grated ginger
- – 1tbsp red onion, finely diced
- – ½ tsp chilli flakes
- – ½ tbsp chopped coriander
Method:
- Simply mix all the ingredients in a mixing bowl and let infuse for at least 10 minutes.
Tuna Tataki
Ingredients – Serves 4:
- – 300g Sashimi grade Tuna loin
- – Seaweed nori – 4 sheets
- – 1 tbs Cornflour
- – 1tsp water
Method:
- Cut the tuna loin into quarters, lengthways.
- Roll each in seaweed, cut off the excess seaweed.
- Tip the ends in the cornflour and water paste.
- Deep fry for 30 seconds, you can use a pan with 2 inches of oil.
- Thinly slice, allow to cool and serve.
Yuzu Cured Scallop Sashimi
Ingredients – Serves 2:
- – 6 scallops, sliced as thin as you can
- – 2cm of grated ginger
- – 1 clove of grated garlic
- – 150 ml yuzu juice
- – 100ml of lime juice
- – 4 tbsp soy sauce
- – 2 tbsp of mirin
- – 1 tsp of sesame oil
Method:
- Place all the curing liquid ingredients in a small bowl and let infuse for at least 10 minutes.
- Pass through a fine sieve, keeping the liquid.
- When ready to serve, place sliced scallops in your liquid for 3 minutes to “cook”.
- The acidity of yuzu and lime will cure scallops quickly, same technique is often used in Peruvian cuisine and their ceviches (link to Nikkei?).
- After 3 minutes, strain the scallops, discard the liquid this time. You cand dry them a little bit, ideally with j-cloth.
- Serve as a topping for nigiri or temari sushi. We used honey ponzu dressing in our class as well.
Katsu Curry
Ingredients – Serves 4:
For the chicken:
- – 12 chicken mini fillets
- – 2tbsp of cornflour
- – 250g breadcrumbs
- – Rapeseed oil for frying
For the coconut curry sauce:
- – 1tbsp of olive oil
- – 1 onion, diced
- – 2cloves of garlic
- – 3cm of ginger, grated
- – 1 carrot, peeled, grated
- – 1tsp of mild curry powder
- – 1tsp of turmeric
- – 100ml of veg stock
- – Salt and pepper
- – 300ml of coconut milk
- – 1tbsp of light soy sauce
For the stir-fried red rice:
- – 300g of red or black rice, boiled
- – 1tbsp of oil
- – 2 spring onions, chopped
- – 1 red onion, sliced
- – Handful of chopped coriander
- – Soy sauce to season (tamari)
- – 1 lime, juice and zest
Method:
For the Sauce:
- 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.
For the chicken:
- In a bowl, mix the cornflour with 4 tbsp water and some seasoning. Dip the chicken into the flour mixture. Place the breadcrumbs in another bowl and dip the chicken or tofu in it, turning until well coated.
- Fry in rapeseed oil until golden brown and cooked through
For the rice:
- Heat the oil in a wok or large frying pan, add onion and fry until translucent. Add the rest of your ingredients and serve straight away.
- Toppings/garnishes – Serve with some toasted cashews, chopped chillies and some extra chopped coriander.
Tsukemono Pickled Cucumber
Ingredients – Serves 8:
- – 20g Fresh ginger (approx 2-inch piece)
- – 1 Bird’s eye chilli
- – 3 Japanese / Persian Cucumbers (or 1 English cucumber)
- – 1 + 1 tsp Salt
- – 2 tbsp Sugar
- – 1 tsp Sushi Vinegar OR Rice vinegar
- – 1 tsp Soy sauce
- – 1 tsp Sesame oil
- – White sesame seeds to garnish
Method:
- First, peel the skin off the ginger and cut into thin strips.
- Deseed the chili and cut into thin slices.
- Wash the cucumber and sprinkle a chopping board with 1 tsp of salt. Roll the cucumber in the salt.
- Wash off the salt and dry the cucumber. (If you’re using English cucumber, cut it in half lengthways and scoop out the seeds with a spoon.)
- Smash the cucumber with something sturdy like a rolling pin. Crush/break it slightly, but not too much. This helps the cucumber absorb more flavour and adds more interesting textures to your pickles.
- Roughly cut the cucumber into bitesize chunks.
- Place the cucumber in a Ziplock back with your cut ginger and chilli, then add 1 tsp salt, 2 tbsp sugar, 1 tsp rice vinegar, 1 tsp soy sauce and 1 tsp sesame oil.
- Massage the ingredients into the cucumber to evenly distribute them.
- Marinate in the refrigerator for at least one hour. (Best taste is after 1 day.)
- Sprinkle with sesame seeds upon serving.
- Enjoy!
We hope you enjoyed the class!
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