Japanese Cookery Class & Meal Recipes – Gyoza’s; Katsu; Sticky Rice
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;
- Miso Sweet Potato Gyoza;
- Dumpling Dressing;
- Crispy Pork;
- Katsu Curry;
- Sticky Rice;
- Yuzu Cured Scallop Sashimi;
- Peashoot Ichiban Dashi;
- Tsukemono pickled cucumber;
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).
Dumpling Dressing
Ingredients – Serves 2:
- – 1 tablespoon soy sauce
- – 1 tablespoon of ponzu
- – 1 teaspoon black vinegar
- – 1 tablespoon water
- – 1 tablespoon of honey
- – pinch of black pepper and/or gochugaru (red chili pepper flakes)
- – 1 clove of garlic, grated
- – 1cm of fresh ginger, grated
Method:
Mix all the ingredients in a bowl and refrigerate until needed.
Crispy Pork
Ingredients – Serves 4:
- – 1 whole pork fillet, lean and cleaned, sliced into medallions
- – Salt and pepper
- – 2x egg, beaten
- – 1 cup of plain flour
- – 2 cups of panko breadcrumbs
- – Vegetable oil for frying
Method:
- Season the medallions with salt and pepper and coat each one of them in flour, egg and panko.
- Fry in hot oil until golden brown on both sides.
Katsu-Style 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
Method:
- 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.
Sticky Fried-Rice
Ingredients – Serves 4
- – 1 tbsp of good quality oil
- – 3 cups of cooked sticky rice
- – 2 cloves of chopped garlic
- – 1 sliced red onion
- – 2 chopped spring onions
- – Asparagus 4x spear
- – Tender stem broccoli, 8x stem
- – A handful of chopped coriander
- – 1 tbps soy sauce
- – Tender stem broccoli and any other veg you like
Method:
- Heat wok and add oil, onion and garlic, fry for 2 minutes.
- Throw in asparagus, broccoli, spring onion, and soy sauce, and warm up.
- Add rice, toss around, and mix well with the rest of the ingredients-push on one side of the pan.
- Mix with the rice and finish with chopped coriander.
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.
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
Method:
- 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.
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!
How to Cook Sushi Rice
Method:
- Use good quality sushi rice. (we prefer nishiki or koshi: Yutaka brand)
- 1 sushi roll needs about 100g of uncooked rice.
- You can soak sushi rice before rinsing for 20 minutes for more tender grains.
- Rinse at least 3-4 times under running cold water, until it runs clear.
- Rice to water ratio: 250g of rice: 330g of water.
- Place in a pan, cold, medium heat, no lid at this point, waiting to start simmer.
- After bubbles appear, place the lid on your pan, turn the heat down and simmer for 11 minutes.
- Turn off the heat and let rest for 20 minutes, do not remove the lid.
- Add seasoning, mix well and chill well in a refrigerator before using. (ideally overnight)
Sushi Seasoning
Ingredients – Makes 1/4 Cup:
- – 5 tbsp rice vinegar
- – 5 tbsp of caster sugar
- – 2 tbsp of sugar
- – 100ml of filtered water
Method:
- Combine all ingredients in a small sauce pan and cook until the sugar has dissolved, and the liquid has reduced down by half.
- Cool down completely.
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
Method:
- Place the rice and water into a rice cooker. Cook the rice according to the “white rice” setting on the rice cooker.
- 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.
- It is now ready to be used for sushi.
We hope you enjoyed the class!
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