Japanese Cookery Class – Peashoot dashi, scallops, gyoza, tuna tartare, 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;
- – Gyoza, sweet potato tofu
- – Tuna Tataki
- – Katsu curry
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
Method:
- 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. 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. 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. 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
Method:
- 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.
- 4. Then finally add a couple of big pinches of salt.
- Give it a mix so the ingredients all come together.
- Then, finely chop up a bit of red onion, a little chilli and some chopped chives
- Remove all the chunky pieces from the bowl, leaving a nice smooth marinade.
- Add a couple of teaspoons of passion fruit and orange zest and juice to the mix to give it a little zing
- Pour the liquid mixture into a bowl, add sliced scallops and let infuse for 3 minutes.
- Serve immediately
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:
- 1. 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.
2. 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.
3. 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.
4. 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.
5. Flip the gyoza dumplings on a large serving plate , browned surface up. Cover with aluminium 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 Tataki
Ingredients – Serves 4:
– 300g Sashimi grade Tuna loin
– Seaweed nori – 4 sheets
– 1 tbs Cornflour & 1tsp water mixed in a paste
Method:
Cut the tuna loin into quarters, lengthways
If you have time, roll in cling film to shape the tuna so it is about 2-3 cm diameter evenly – it’s really driven by the size of the loin you have purchased. Then refrigerate for an hour. Remove the cling film carefully keeping the shape.
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.
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.
We hope you enjoyed the class!
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