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Japanese/Peruvian – Nikkei Recipes

We hoped you enjoyed your Nikkei cookery class. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.

You Cooked:

  • – Deconstructed Tuna Tataki
  • – Don Ceviche
  • – Green Miso Fillet Steak
  • – Sweet Potato Flatbread
  • – Lime, Jalapeno and Mango Slaw

Deconstructed Tuna Tataki

Ingredients – Serves 4:

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


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

Honey Ponzu Sauce

Ingredients – Makes 1 1/2 Cups:

  • – 60ml soy sauce or tamari
  • – 2tbsp lemon juice
  • – 2tbsp lime juice (you can use all lemon juice but the combination of lemon and lime more closely resembles the flavour of yuzu, which is the traditional citrus fruit of choice)
  • – 2tbsp mirin
  • – 2tsp rice vinegar
  • – 1/4 cup (3 g) katsuobushi/bonito flakes
  • – 12-inch piece kombu 
  • – 1tsp freshly grated lemon zest (optional for bigger citrus flavor boost)
  • – 1tbsp of honey


For Method One: For a more intense tuna/sea kelp flavour: In a small saucepan bring the soy sauce, mirin, rice vinegar, katsuobushi, kombu and lemon zest (if using) to a boil. Turn off the heat and let it cool completely. Strain out the solids. Stir in the citrus juice and honey.

Method Two: For a milder tuna/sea kelp flavour: Place all the ingredients in a glass jar, shake, cover and chill in the refrigerator for at least 24 hours or up to a few days, shaking occasionally. Strain out the solids.

*For a simplified or vegetarian version, you can omit the katsuobushi and kombu.

Store in in a sealed jar in the refrigerator. It will keep for up to a month.

Don Ceviche

Ingredients – Serves 4:

  • – 1 red onion thinly sliced
  • – 500g seabass fillets, skinned
  • – Handful of chopped coriander
  • – 1 red chilli sliced
  • – 1 sweet potato, cooked, cubed
  • – Pomegranate seeds for garnish

For Tiger’s Milk:

  • – 5cm ginger
  • – 2 cloves of garlic, crushed
  • – 4x lime juice
  • – 1tbsp orange juice
  • – 5tsp mirin
  • – 5tsp sesame oil
  • – 1tsp soy sauce


  1. 1. Start preparing the tiger’s milk dressing/curing liquid first. Place chopped ginger, crushed garlic and lime juice in a suitable bowl and leave to infuse for 15minutes. Pass the juice and whisk through all the other ingredients, set aside for now.
  2. 2. Soak super thinly sliced red onion in iced water for 10 minutes, pass and drain on a kitchen towel, place in the fridge. This will keep the onion really crispy while reducing its strength.
  3. 3. Cut the fish into little cubes 2x2cm or similar. Place into a mixing bowl, sprinkle with salt. Leave for 3 minutes. Salt will help to open the pores of the sliced fish and it will absorb the tiger’s milk better. Although, you could skip this step if you prefer your fish to be firmer and juicier.
  4. 4. Add the dressing now, leave it for about 3 minutes to ‘cook’. Add coriander, chilli, sweet potatoes and sliced onions and mix gently.
  5. 5. Garnish with pomegranate seeds, chopped chillies, herbs, spring onions etc.

Green Miso Fillet Steak

Ingredients – Serves 4:

  • – 4x fillet steak
  • – 100g white miso
  • – 30g coriander
  • – Pickled jalapenos
  • – 4x garlic
  • – 2cm ginger, peeled and grated
  • – Salt and pepper
  • – 1x lime juice and zest
  • – 4tbsp extra virgin oil
  • – 1tbsp sesame oil


  1. 1. In food processor, combine all the ingredients apart from steaks and whizz until smooth.
  2. 2. Marinade for max 3hrs, as the miso will start curing the meat.
  3. 3. Scrape the excess marinade, chargrill the steaks.

Sweet Potato Flatbread

Ingredients – Makes 6 flatbreads:

  • – 1cup sweet potatoes, cooked
  • – 3cups of self raising flour
  • – Seasoning


  1. 1. Mix all ingredients above in a mixing bowl. Make sticky dough, flour your bench and roll until thin.
  2. 2. Cook for 1 minute on each side in a hot non-stick frying pan, without any oil.
  3. 3. You could keep them warm stacked up, covered in a tea towel

Lime, Jalapeno & Mango Slaw

Ingredients – Serves 2:

  • – 1x lime zest and juice
  • – 1tsp of caster sugar
  • – 3tbsp of olive oil
  • – 1x handful of chopped coriander
  • – ¼ red cabbage, shredded
  • – ¼ white cabbage, shredded
  • – 1 carrot, grated
  • – 1x shallot, sliced
  • – Handful of pickled jalapenos, chopped
  • – ½ of diced mango, ripe and sweet
  • – 1tbsp of Asian mayo (optional)


  1. 1. In a bowl, combine sugar, lime zest and juice. Whisk until well combined and sugar has melted.
  2. 2. Start stirring in the oil, gradually, still whisking.
  3. 3. Add white and red cabbage, pinch of salt and pepper and roughly rub the marinade in.
  4. 4. Add the rest of the ingredients and correct the seasoning.
  5. 5. You could use a tbsp. of mayonnaise or yoghurt for a creamy version of the slaw.

Vegetable Sushi

Ingredients – Serves 6:

  • – 250 g sushi rice
  • – 3tbsp Sushi seasoning
  • – ½ medium carrot
  • – ¼ yellow pepper
  • – 5 cm piece cucumber
  • – 1x Avocado
  • – 3 sheets nori (dried seaweed)
  • – Soy sauce to serve (optional) OR use our ponzu dressing


  1. 1. Start by cooking the sushi rice. `leave your rice soaking in cold water for 20 minutes, transfer into a sieve and clean thoroughly by running cold water through it until the water runs clear.
  2. 2. Place the rice in a saucepan with 330ml water. Cover with a tight-fitting lid and bring to the boil, then simmer for 10 minutes. After 10 minutes turn the heat off and leave the pan to stand (DO NOT remove the lid!) for 25-30 minutes.
  3. 3. Meanwhile, prepare the vegetables – peel the carrot, wash and de-seed the cucumber, deseed the pepper and peel avocado.  With a sharp knife, slice each vegetable into the smallest strips you can manage.
  4. 4. Once the rice is cooked through, fluff it up with a fork, then pour over the sushi seasoning and stir to combine well.
  5. 5. Pop the rice into a bowl to cool down.
  6. 6. Once cool, lay a sheet of nori on top of a bamboo sushi mat, shiny side down. Fill a clean bowl with cold water to wet your fingers before handling the rice.
  7. 7. With wet fingers, scoop up a ⅓ of the rice and spread over about ¾ of the nori sheet, leaving a strip of clear nori on the end furthest away from you. Pat the rice down in an even layer, being sure to take it right to the edges.
  8. 8. Pile up each of the fillings in a line across the rice.
  9. 9. Using the bamboo mat to help you, roll the sushi up tightly, rolling it away from yourself towards the strip of clear nori.
  10. 10. Once all of the rice is in the roll, brush some water along the nori strip and finish rolling it up, gently pressing down as you do so to seal the edges.
  11. 11. Repeat with the rest of the rice, nori and seaweed until you have three rolls of sushi.
  12. 12. Take the sharpest knife you own, dip it in the water and use it to cut the sushi into pieces.

Serve with soy sauce for dipping or you can try our zingy ponzu sauce.

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