Japanese Cookery Class & Meal – Gyoza’s; Uramaki Rolls; Udon Noodles;
Japanese Class & Meal Recipes
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:
- – Chicken Gyozas or Miso Sweet Potato Gyoza
- – Spicy Ponzu Dressing
- – Tuna Uramaki Sushi
- – Katsu curry
- – Udon Stir-Fried Noodles
Chicken Gyozas
Ingredients – Serves 2
- – 120g of minced chicken
- – 1 spring onions, thinly sliced
- – 1 cloves garlic, grated
- – 1/2 tbsp soy sauce
- – 1 tsp sesame oil
- – 1 tsp freshly grated ginger
- – 1 tsp fish sauce (optional)
- – 12 dumpling wrappers
- – Vegetable oil, for frying
Method:
- Make dumpling filling: In a large bowl, combine chicken, spring onions, garlic, soy sauce, sesame oil, ginger, and fish sauce. 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 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.
- 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.
- 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.
- Use a spatula to transfer dumplings to a serving plate, crisp side up. Repeat the process until all dumplings are cooked.
- Serve pot stickers with dipping sauce on the side.
Sweet Potato Gyoza Recipe (Vegan)
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).
Homemade Gyoza Wrappers
Ingredients – Makes 12:
- – 100g plain flour
- – 50ml of hot water
- – Pinch of salt
Method:
- With a balloon whisk, thoroughly stir the flour in a bowl to remove any lumps.
- Dissolve the salt in the hot water. Then, gradually add the salt water to the flour while stirring with chopsticks.
- Using the hot water will help the wrappers to have a pleasant, gooey texture.
- Now, combine the flour with your hand. Shape the dough into a ball.
- Dust a pastry board with flour. Knead the dough for 5 to 6 minutes until the surface has a smooth texture.
- Now, it is ready. Wrap the dough with a plastic wrap and let it sit for about 30 minutes.
- Now, remove the plastic wrap and roll the dough into a long cylinder.
- Then, cut the dough in half and cover one with plastic wrap to keep it from drying out.
Roll out the rest of the dough again. Cut it into 10-12 equal pieces.- Quickly arrange the pieces with the cut side facing up and dust each cut with flour.
- Now, let’s shape the dough into wrappers. Press each dough piece with your hand.
- Press the dough into a thin flat circle using a rolling pin. Roll the pin toward the center of the dough and back while slowly rotating it in a circle. A tip to making a beautiful circle is pressing the dough a little harder when going forth and releasing the pressure when going back.
- Repeat the process until its diameter reaches 8 to 9cm (3.1″-3.5″).
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
Method:
- 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.
Orange and ponzu Cured Scallops
Ingredients – Serves 4:
- – 6 Fresh Limes
- – 1 Orange, zest and juice
- – Chunky Slice of Ginger, chopped
- – 2 Garlic Cloves, crushed
- – Small Bunch of Chives
- – 2tbsp of ponzu
- – Passion Fruit juice
- – 8 Big Scallops, each sliced in 3 thin discs
Method:
- 1. Take the six limes, slice in half and squeeze juice into a large bowl. Add ginger two cloves of garlic, ponzu and orange juice and zest
- 4.Give it a mix so the ingredients all come together.
- Pour the liquid mixture into a bowl, add sliced scallops and let infuse for 5-10 minutes.
- Drain, pat dry and serve immediately.
Katsu Curry
Ingredients – Serves 4:
For the chicken:
- – 12 chicken mini fillets
- – 2tbsp of flu
- – 250g Panko breadcrumbs mixed with black sesame seeds
- – 2 eggs, beaten
- – Rapeseed oil for frying
For the coconut curry sauce:
- – 1tbsp of olive oil
- – 1 onion, diced
- – 2cloves of garlic
- – 3cm of ginger, grated
- – 1 small carrot, peeled, grated
- – 1tsp of mild curry powder (Japanese Kiso or Madras)
- – 100ml of chicken stock stock
- – Salt and pepper
- – 300ml of coconut milk
- – 2 tbsp of light soy sauce
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:
- Prepare 3 small bowl: one with flour, one with beaten eggs and one with Panko and sesame seeds. Dip the chicken into the flour first, then egg and finally Panko mix.
- Fry in oil until golden brown and cooked through
Udon Stir-Fry Noodles
Ingredients – Serves 2:
- – 2x ready to wok udon noodles
- – 1 red onion sliced
- – 2 cloves of garlic, minced
- – 1 red pepper, sliced
- – Handful of tender stem broccoli
- – 3 tbsp of soy sauce
- – 1x lime, zest and juice
- – Vegetable oil for frying
- – Handful of mint
- – Handful of coriander
Method:
- Place a wok on high heat with a splash of oil and sauté the onion until caramelised, followed by garlic. Sauté all the other vegetables until just softened.
- Splash in soy sauce and lime juice and place the noodles on top to heat up.
- Toss together and finish with chopped mint and coriander.
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.
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