You are currently viewing Japanese Cookery Class & Meal Recipes – Gyoza’s; Scattered Sushi; Tonkatsu;

Japanese Cookery Class & Meal Recipes – Gyoza’s; Scattered Sushi; Tonkatsu;

Japanese Cookery Class & Meal Recipes

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners for the family to cook again.

You Cooked:

  • Chicken Gyoza’s;
  • Scattered Sushi;
  • Pan-Fried Scallops;
  • Pork Tonkatsu;
  • Sticky-Fried Rice
  • Amazu-an Sauce;

Chicken Gyoza’s

Ingredients – Makes 4:

  • – 250g of minced chicken
  • – 2 spring onions, thinly sliced
  • – 2x Chinese leek, sliced
  • – 2tsp of Kiso curry mix (can be replaced with madras)
  • – 1tsp of togarashi spice mix (can be replaced with 1/2tsp of chilli powder and sesame seeds)
  • – A few chopped chives
  • – 2 cloves garlic, grated 
  • – 2 tbsp soy sauce
  • – 2 tsp sesame oil
  • – 2 tsp freshly grated ginger
  • – 2 tsp fish sauce (optional)
  • – 40 dumpling wrappers
  • – Vegetable oil, for frying


  1. Make dumpling filling: In a large bowl, combine chicken, spring onions, Chinese leek, chives, garlic, soy sauce, sesame oil, ginger, and fish sauce. Stir ingredients together, using your hands or a wooden spoon, until fully combined.
  2. Line a small baking sheet with parchment paper and dust lightly with flour.
  3. Place 4 dumpling wrappers on your work surface, and keep the remaining wrappers covered with a clean kitchen towel. Place a heaping teaspoon of chicken filling just below the centre on each wrapper. Wet the edge of the wrapper with water and fold the top half over the bottom half and pinch the 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 a prepared baking sheet and continue stuffing and sealing dumplings until all pork mixture is used.
  4. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add dumplings in an even layer, sealed side up. Fry for 1 to 2 minutes, or until golden on the underside.
  5. Add 1/3 cup water to the skillet, lower the heat to medium-low, and cover with a tight-fitting lid. Let steam for 3 minutes, then adjust the lid so it is ajar, allowing steam to escape. Cook until no water remains, about 3 minutes more.
  6. Use a spatula to transfer dumplings to a serving plate, crisp side up. Repeat the process until all dumplings are cooked.
  7. Serve pot stickers with dipping sauce on the side.

Scattered Sushi

Ingredients – Serves 2:

  • – 300g of cooked sushi rice 
  • – Pan-fried scallops
  • – Kewpie Japanese mayo
  • – Tsukemono salsa
  • – Jalapenos
  • – Coriander
  • – Sesame seeds
  • – Sweet corn
  • – Crispy onions
  • – Soy sauce
  • – Tobiko fish eggs


  1. Chirashi sushi or scattered sushi is basically a bowl of delicious sushi rice topped with anything you like.
  2. Above are examples of what ingredients you can use but use your imagination!

Pan-Fried Scallop’s

Ingredients – Serves 2:

  • – 8 scallops
  • – Vegetable oil for cooking
  • – 1 lemon
  • – Knob of butter
  • – Salt and pepper


  1. Place a non-stick frying pan on high heat with a splash of oil.
  2. Pat-dry the scallops and fry them on both sides until golden, season with salt and pepper towards the end.
  3. Finish with butter and lemon juice.

Tonkatsu Pork

Ingredients – Serves 2:

  • – 1x pork fillet
  • – 2tbsp of Tonkatsu glaze
  • – Vegetable oil for cooking


  1. Place all the ingredients into a bowl and massage together. Let marinade, ideally overnight. Remove from the fridge for at least 30 minutes before cooking.
  2. Place a non-stick frying pan on high heat.
  3. Fry on both sides until golden, place aside to rest.
  4. Toss in amazu-an sauce to heat up.

Sticky-Fried Rice

Ingredients – Serves 4:

  • – 1tbsp 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
  • – 1tbps soy sauce
  • – Tender stem broccoli and any other veg you like


  1. Heat wok and add oil, onion and garlic, fry for 2 minutes.
  2. Throw in asparagus, broccoli, spring onion, and soy sauce, and warm up.
  3. Add rice, toss around, and mix well with the rest of the ingredients-push on one side of the pan.
  4. Mix with the rice and finish with chopped coriander.

Amazu-an Sauce

Ingredients – Serves 2:

  • – 1x shallot, diced
  • – 2 cloves of garlic, minced
  • – 2cm of ginger, grated
  • – ¼ of pineapple, diced
  • – 1tsp of dark brown sugar
  • – 1tsp of rice vinegar
  • – 1x red chilli, chopped
  • – 2tbsp of banana ketchup (or regular)
  • – 1tbs of tamari
  • – 1tbsp of sticky teriyaki
  • – Splash of water
  • – Vegetable oil for cooking
  • – Salt and pepper to taste
  • – Chopped coriander
  • – Mixed sesame seeds to garnish


  1. Get a wok on high heat with a splash of oil, sauté the onion until translucent. Sauté the garlic and ginger as well, followed by all the other ingredients, apart from the last 3.
  2. Bring to simmer and cook for 10 minutes on low heat until thickened.
  3. Serve with teriyaki pork and udon noodles.
  4. Garnish with sesame seeds and chopped coriander.

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