We hope you enjoyed your evening 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.
- – Miso Sweet Potato Gyoza
- – Tuna Uramaki Sushi
- – Yuzu Cured Scallop Sashimi
- – Peashoot Ichiban Dashi
- – Matsuhisa Dressing
- – Katsu curry
- – Picking Mix
- – 2 cups rice vinegar
- – 1 1/2 cups white sugar
- – 1 1/2 tbsp salt
- – 1/8th lemon, juiced
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)
- – 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
- 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).
Tuna Uramaki Sushi
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
- – Sashimi grade tuna
- Cut the nori seaweed into halves, and then place half of the nori on the sushi mat shiny side down. As a golden rule, the shiny side of the nori seaweed should always be on the outside of the sushi.
- Place roughly 110g of sushi rice on the nori seaweed and spread across evenly. Flip the nori seaweed and sushi rice so that the nori seaweed is facing upward. Add a small portion of mayo, cucumber, tuna or any other filling in a centre.
- Start rolling from the bottom, tucking the edge of the roll to fully enclose the filling. Lift the edge of the mat and continue to roll forward until the sushi is formed into a firm cylinder.
- Slightly wet the blade of a sharp knife and slice the roll into 6 pieces. First, slice it into halves and then the halves into thirds. Clean the knife with a wet towel between cuts to prevent the rice from sticking to the knife.
- Serve with soy sauce. Feel free to garnish with other foods such as white / black sesame seeds, tobiko, chives, etc.
- – 1 shallot, chopped
- – 1 spring onion, chopped
- – 5 tablespoons soy sauce
- – 1/4 cup rice vinegar
- – 4 teaspoons water
- – 1 teaspoon sugar
- – 1 pinch fine sea salt
- – 1/2 teaspoon mustard powder
- – 1 pinch freshly ground pepper
- – 4 tablespoons toasted sesame oil
Place diced shallot, spring onion, soy sauce, vinegar, water, sugar, salt, mustard, and pepper in a bowl and whisk until sugar and salt are dissolved and mixture is combined. Whisk in oils until combined.
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
- 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.
Peashoot Ichiban Dashi
Ingredients – Serves 4:
- – 2 sheets of dried kombu
- – 1.5 ounces bonito flakes (about 3 packed cups)
- – 100g pea shoots
- – Soy sauce to taste
- Combine kombu and 8 cups water in a large saucepan. Let sit until kombu softens, 25–35 minutes. Bring to a boil over medium heat. Immediately remove from heat; fish out kombu and discard.
- Add a splash of water to pot to cool liquid slightly. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer gently, skimming off any foam, 5 minutes. Let steep off heat, 15 minutes.
- Strain dashi through a fine-mesh sieve or cheesecloth-lined colander into a medium bowl, add pea shoots and let infuse for 5 minutes.
- Transfer to blender and whizz until smooth, pass through a fine strainer and chill until very cold.
Ingredients – Serves 4:
For the chicken:
- – 12 chicken mini fillets
- – 2 tbsp of cornflour
- – 250g breadcrumbs
- – Rapeseed oil for frying
For the coconut curry sauce:
- – 1 tbsp of olive oil
- – 1 onion, diced
- – 2 cloves of garlic
- – 3cm of ginger, grated
- – 1 carrot, peeled, grated
- – 1 tsp of mild curry powder
- – 1 tsp of turmeric
- – 100ml of veg stock
- – Salt and pepper
- – 300ml of coconut milk
- – 1 tbsp of light soy sauce
For the stir-fried red rice:
- – 300g of red or black rice, boiled
- – 1 tbsp of oil
- – 2 spring onions, chopped
- – 1 red onion, sliced
- – Handful of chopped coriander
- – Soy sauce to season (tamari)
- – 1 lime, juice and zest
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.