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Nikkei Class & Meals Recipes – Sweet Potato Gyozas; Lomo Saltado Beef;

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:

Starter: Don Ceviche and Miso Sweet Potato & Wild Mushroom Gyozas with Matsuhisa Dressing

Main: Lomo Saltado Beef with Japanese Pickled Mushrooms and Flatbread

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:

  • – 5 cm Ginger
  • – 2 Garlic Cloves, crushed
  • – 4x Lime Juice
  • – 1 tbsp Orange Juice
  • – 5 tsp Mirin
  • – 0.5 tsp Sesame Oil
  • – 1 tsp Soy Sauce


  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.
  3. 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.
  5. 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.
  7. Add the dressing now, leave it for about 3 minutes to ‘cook’. Add coriander, chilli, sweet potatoes and sliced onions and mix gently.
  9. Garnish with pomegranate seeds.

Miso Sweet Potato & Wild Mushroom Gyoza’s


  • – 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
  • – 100g of pickled wild mushrooms
  • – 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


  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.
  3. 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.
  5. 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.
  7. 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.
  9. 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).

Matsuhisa Dressing


  • – 1 shallot, chopped 
  • – 1 spring onion, chopped
  • – 5 tablespoons soy sauce 
  • – 1/4 cup rice vinegar 
  • – 4 teaspoons water 
  • – 1 teaspoon sugar 
  • – 1 pinch fine sea salt 
  • – 1/2 teaspoon mustard powder 
  • – 1 pinch freshly ground pepper 
  • – 4 tablespoons toasted sesame oil 


  1. Place diced shallot, spring onion, soy sauce, vinegar, water, sugar, salt, mustard, and pepper in a bowl and whisk until sugar and salt are dissolved and mixture is combined. Whisk in oils until combined.

Lomo Saltado Beef

Ingredients – Serves 2:

  • – 350g of rib-eye steak
  • – 1 red onion, peeled and sliced
  • – 1 red pepper, de-seeded and sliced
  • – 200g of chopped tomatoes
  • – 50g of sun blushed tomatoes
  • – 100g of cherry tomatoes, quartered
  • – 1tbsp of pickled jalapenos
  • – ½ tsp of Japanese curry powder
  • – 2 cloves of garlic crushed and roughly chopped
  • – 2 spring onions, sliced
  • – 1tbsp of light soy sauce
  • – 1 red chilli, de-seeded and chopped
  • – Handful of chopped coriander
  • – Handful of chopped parsley
  • – 1 lime, zest and juice
  • – Oil for cooking
  • – Seasoning
  • – 1tsp of sugar (optional)


  1. Place a medium frying pan on heat without any oil and let it heat up properly for a minute.
  3. Meanwhile, splash a tbsp of oil on your steak, season with salt and pepper generously.
  5. Sear the steak until golden on both sides, let it rest on side.
  7. Using the same pan, add 1 more splash of oil and sauté onions until translucent, followed by garlic.
  9. Garlic only takes about 30 seconds to cook, make sure you don’t burn it.
  11. Add sliced red peppers and chilli and sauté again for a couple of minutes.
  13. Throw in Japanese curry spice and cook off for 30 seconds.
  15. Add soy sauce and evaporate almost completely.
  17. Next, add all 3 types of tomatoes: chopped, fresh cherry tomatoes and sun blushed, followed by jalapenos.
  19. If you prefer sweeter sauces, you could add a little bit of sugar now.
  21. Bring to simmer and cook low-medium heat for 10 minutes.
  23. Carve rested steak and add to the sauce to warm up and absorb flavours.
  25. Correct the seasoning, add lime zest and juice and garnish with chopped coriander, parsley, and spring onions.

Japanese Pickeled Mushrooms


  • – 350g / 0.8lb shiitake mushrooms
  • – 1 tbsp sesame oil (or vegetable oil)


  • – 2 tbsp rice wine vinegar
  • – 1tbsp of sugar
  • – 1 tbsp soy sauce
  • – 1 tbsp mirin


  1. Shiitake Mushrooms: Remove the stems and thinly slice them to about 2mm / 1⁄16″ thick.
  3. Enoki mushrooms: Remove the woody part of the mushrooms at the bottom and break the clusters into smaller bunches.
  5. King oyster mushrooms: If they are very small, just thinly slice them vertically to about 2mm / 1⁄16″ thick. If they are large like mine, cut the mushrooms in half in the middle of the stem, then slice each piece to 2mm / 1⁄16″ thick. If the stem is very thick, you may want to halve the stems vertically, then slice them with the cut side facing down so that the width of the sliced piece becomes half of the original stem.
  7. Shimeji mushrooms: Remove the bottom part of the stems that are clustering the mushrooms, but do not cut them too much as you want to keep most clusters intact. Large mushrooms can be separated individually but keep a few small ones clustered together.

Sautéing and Marinating:

  1. Heat sesame oil in a frying pan over medium high heat.
  3. Add the mushrooms to the pan and sauté until some pieces start browning and the mushrooms are wilted.
  5. Turn the heat off and add all the Marinade ingredients to the pan. Mix well.
  7. Transfer the mushrooms with the marinade to an airtight container. When the mushrooms cool down, put them in the fridge overnight



  • – 300g plain or 00 flour – plus extra for dusting
  • –  Teaspoon of olive oil
  • –  200ml water
  • – 0.5tsp of baking powder


  1. Add the flour, baking powder, olive oil & 200ml water to the mixing bowl, stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough.   If your dough is too sticky, add a little more flour..if too crumbly, add a little more water.
  3. Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook.  Then split into 3 – you will make your flatbreads
  5. split dough into 8 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.  Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.  Add 2 -3 flatbreads to your pan at a time and cook until you see the taco blister and char.  Once both sides cooked, keep wrapped in tea towel – this softens the flatbread.

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