You are currently viewing Japanese Cookery Class – Peashoot Ichiban Dashi; Orange Cured Scallops; Beef Takaki; Katsu Curry

Japanese Cookery Class – Peashoot Ichiban Dashi; Orange Cured Scallops; Beef Takaki; Katsu Curry

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.

You cooked:

  • – Peashoot Ichiban dashi, orange-cured scallops;
  • – Beef tataki, tosa-zu sauce, rice, tsukemono pickles;
  • – Tuna Tataki
  • – Jan Katsu with Tsukemomo pickle and fried rice.

Peashoot Ichiban Dashi

Ingredients – Serves 4:

  • – 2 Sheets of Dried Kombu
  • – 1.5 oz Bonito Flakes (about 3 packed cups)
  • – 100g Pea Shoots
  • – Soy sauce to taste
  • – Small selection of quickly pan fried enoki mushrooms, picked in the same way as the Tsukemomo below


  1. 1. 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.
  2. 2. 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.
  3. 3. Strain dashi through a fine-mesh sieve or cheesecloth-lined colander into a medium bowl, add pea shoots and let infuse for 5 minutes.
  4. 4. Transfer to blender and whizz until smooth, pass through a fine strainer and chill until very cold.

Orange Cured Scallops

Ingredients – Serves 4:

  • – 6 Fresh Limes
  • – 1 Orange, zest and juice
  • – Chunky Slice of Ginger
  • – 2 Garlic Cloves 
  • – Small Bunch of Chives
  • – Amabito Salt
  • – Green Chilli Peppers
  • – Passion Fruit juice
  • – 8 Big Scallops, each sliced in 3


  1. 1. Take the six limes, slice in half and squeeze juice into a large bowl. Add a chunky slice of ginger (with skin) two cloves of garlic whole (skin on and slice into with a sharp knife first) leave to infuse for a moment.
  2. 4. Then finally add a couple of big pinches of salt.
  3. Give it a mix so the ingredients all come together.
  4. Then, finely chop up a bit of red onion, a little chilli and some chopped chives
  5. Remove all the chunky pieces from the bowl, leaving a nice smooth marinade.
  6. Add a couple of teaspoons of passion fruit and orange zest and juice to the mix to give it a little zing
  7. Pour the liquid mixture into a bowl, add sliced scallops and let infuse for 3 minutes.
  8. Serve immediately

Spicy Ponzu Dressing

Ingredients – Serves 4:

  • – 150ml Ponzu
  • – 2 tsp Hot Sauce, we used Franks
  • – 1 Lime, zest and juice
  • – 1 tbsp grated ginger
  • – 1 tbsp Red Onion, finely diced
  • – ½ tsp Chilli Flakes
  • – ½ tbsp Chopped Chives


  1. 1. Simply mix all the ingredients in a mixing bowl and let infuse for at least 10 minutes.

Beef Tataki

Ingredients – Severs 2:

  • – 300g Fillet Steak, centre cut
  • – Ice Cubes
  • – Seasoning
  • – 2 tbsp of thinly sliced Spring Onion
  • – 2 Garlic Cloves, thinly sliced
  • – Vegetable Oil


  1. 1. Get a bowl of iced water ready.
  2. 2. Season the fillet, brush with oil and heat a non-stick pan until super-hot.
  3. 3. Sear each surface of the fillet for 5 seconds, until no raw meat can be seen.
  4. 4. Plunge the beef into iced water to stop cooking.
  5. 5. Remove, pat-dry and chill.
  6. 6. Bring 2cm of oil to 150C and slow-deep fry the garlic until crispy and brown.
  7. 7. Slice the beef thinly, serve with garlic and spring onion on top, tosa-zu sauce on side.

Tuna Tataki

Ingredients – Serves 4:

  • – 300g Sashimi grade Tuna loin
  • – Seaweed nori – 4 sheets 
  • – 1 tbs Cornflour
  • – 1tsp water


  1. Cut the tuna loin into quarters, lengthways
  2. Roll each in seaweed, cut off the excess seaweed.
  3. Tip the ends in the cornflour and water paste.
  4. Deep fry for 30 seconds, you can use a pan with 2 inches of oil.
  5. Thinly slice, allow to cool and serve.

Mint & Cucumber Salsa

Ingredients serves 4:

  • 1 cucumber deseeded and diced.
  • 1 small red onion diced
  • Handful of mint leaves – chopped
  • 1cm grated ginger
  • 1 lime zest and juice
  • 2 spring onions shredded
  • seasoning
  • 1 tbp sesame oil


  1. Toss together in a mixing bowl.
  2. Taste and adjust.
  3. Chill before serving.

Tsukemomo - Japanese Pickle for the top of the Katsu


  • 1 cup of Japanese rice vinegar
  • 2 Tbs caster sugar
  • 1/4 tsp salt
  • 1cm grated ginger
  • 1 lime zested
  • Choice of veg – radish, red onion, mooli, carrots, red peppers, Chinese leeks.


  1. In a bowl stir together, vinegar, salt, ginger, sugar, zest, mix well until sugar is dissolved. Taste for balance.
  2. Pour your pickling juice into a container and add the chopped vegetables.
  3. Chill in the fridge for 30 mins and up to 6 hours

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


For the 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.

For the chicken

  1. 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.
  2. Fry in rapeseed oil until golden brown and cooked through

For the rice

  1. 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.
  2. Toppings/garnishes – Serve with some toasted cashews, chopped chillies and some extra chopped coriander.

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch

Spread the word about us! on TripAdvisor or google. If you have any feedback about the class please do let us know.

Take a Look at our cookery classes. Gift vouchers are available and never expire.

Follow us @foodsorcery