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Nikkei Cookery Class – Peruvian Chicken; Quinoa Katsu;

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Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

Don Ceviche;

Quinoa Katsu Chicken Uramaki Rolls;

Peruvian Chicken with Green Sauce;

Veggie Lomo Saltado;

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.

Quinoa Katsu Chicken Uramaki Rolls

Ingredients – Serves 4:

  • – 200g sushi rice uncooked (350g cooked, following cooking instructions)
  • – 100g quinoa (200g cooked)
  • – 4 sheets of nori
  • – Wasabi paste
  • – Pickled ginger
  • – Soy sauce
  • – 1x avocado, sliced
  • – 1x carrot, ribboned
  • – 1x cucumber, de-seeded, cut into long batons
  • – Mild curry spice
  • – 2x chicken breast, goujons
  • – 200g panko breadcrumbs (panko)
  • – 100g plain flour
  • – 2x egg
  • – 400ml vegetable oil
  • – 1x lime zest
  • – seasoning


  1. First prepare the crispy chicken. Season chicken well with salt, pepper and curry spice.
  3. Get 3 mixing bowls ready, one with flour, one with beaten eggs and one with Japanese breadcrumbs. Dip the chicken in flour, egg and breadcrumbs, the order is very important.
  5. Heat the oil on medium heat and fry the chicken until crispy and cooked through. Set aside to cool down completely.
  7. Mix quinoa and shorth-grain sushi rice gently, not to damage the grains.
  9. To roll sushi, you will need a sushi matt. Wrap it in clingfilm, place half a nori sheet on it.
  11. Dip your fingers in cold water, place ¼ of the rice on the nori, spread evenly and pat down. The whole of the nori needs to be covered. Flip the sheet over so the rice is on the bottom now. Place on your cling-filmed matt, the bottom edge of the matt and nori need to be in line.
  13. Make a line of Japanese mayo bellow the centre of your nori, beside it make line of cucumber and avocado, place crispy chicken on top with carrot over it.
  15. Roll, let cool down and set properly and slice (you can eat it straight away, it will be slightly more difficult to slice).
  17. If you prefer to eat your sushi straight away, it’s easier to wrap it tightly in a layer of cling film before slicing to prevent crumbling. This technique also work great if you want to put a topping such as avocado on top of the roll.
  19. Serve with a bowl of soy sauce, wasabi and ginger.

Peruvian Chicken with Green Sauce

Ingredients – Serves 4:

For the Chicken:

  • – 3 tablespoonsextra virgin olive oil
  • – ¼ cuplime juice, from 2 limes
  • – 4 large garlic cloves, roughly chopped
  • – 1 tablespoonkosher salt
  • – 2 teaspoonspaprika
  • – 1 teaspoonblack pepper
  • – 1 tablespooncumin
  • – 1 teaspoon dried oregano
  • – 2 teaspoonssugar
  • – 8 boneless and skinless chicken thighs

For the Green Sauce:

  • – 3 jalapeño chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and roughly chopped (see note)
  • – 1 cuppacked fresh cilantro leaves
  • – 2cloves garlic, roughly chopped
  • – ½ cup mayonnaise, best quality such as Hellmann’s
  • – ¼ cupsour cream
  • – 1 tablespoonfresh lime juice, from one lime
  • – ½ teaspoonsalt
  • – ⅛ teaspoonfreshly ground black pepper
  • – 2 tablespoonsextra virgin olive oil


For the Chicken:

  1. Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Marinate the chicken in the refrigerator for at least 2 hours or ideally overnight.
  3. Preheat the oven to 195C. Line the roasting tray with some non-stick grease proof paper and roast for 20 minutes, until the chicken is golden thigh. Carve the chicken and serve with Aji Verde.

For the Green Sauce:

  1. Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don’t worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.

Vegetarian Lomo Saltado

Ingredients – Serves 2:

  • – 1 red onion, peeled and sliced
  • – 1 red pepper, de-seeded and sliced
  • – 4x spear of asparagus
  • – 1x courgette, diced
  • – 200g of chopped tomatoes
  • – 50g of sun blushed tomatoes
  • – 100g of cherry tomatoes, quartered
  • – 1tbsp of pickled jalapenos (green and red)
  • – ½ tsp oregano
  • – ½ tsp cumin
  • – 2 cloves of garlic crushed and roughly chopped
  • – 2 spring onions, sliced
  • – 2cm of ginger, grated
  • – 1tbsp of light soy sauce
  • – 1tsp of chilli garlic sambal
  • – Handful of chopped coriander
  • – Handful of chopped parsley
  • – 1 lime, zest and juice
  • – Oil for cooking (pomace or sunflower)
  • – Seasoning
  • – 1tsp of sugar (optional)
  • – Sprig of rosemary
  • – 5x new potato (cooked for 20 minutes), cooled and sliced


  1. Place a medium frying pan on heat without any oil and let it heat up properly for a minute.
  3. Splash a little bit of oil in the pan and sauté sliced potatoes until golden on both sides.  
  5. Using the same pan, add 1 more splash of oil and sauté onions until translucent, followed by garlic.
  7. Garlic only takes about 30 seconds to cook, make sure you don’t burn it.
  9. Add sliced red peppers, courgettes and sauté again for a couple of minutes.
  11. Throw in cumin with oregano and cook off for 30 seconds.
  13. Add soy sauce and evaporate almost completely, followed by chilli sambal.
  15. Next, add all e rest of the ingredients, apart from lime, spring onion,chopped coriander and parsley.
  17. If you prefer sweeter sauces, you could add a little bit of sugar now.
  19. Bring to simmer and cook low-medium heat for 10 minutes.
  21. Correct the seasoning, add lime zest and juice and garnish with chopped coriander, parsley, and spring onions.

Mango Miso Dressing


  • – 1 very ripe mango (ideally Alphonso)
  • – 2x lime zest and juice
  • – 1tbsp of sesame oil
  • – 1tsp of mild mustard (Frenchies or similar)
  • – 1tbsp of white miso paste


  1. Place all the ingredients into a blender (we have used Nutribullet) and blitz until very smooth, correct the seasoning, adding more water if too thick.
  3. Keep in airtight container refrigerated for up to 4 days.

Tsukemono Salsa

Ingredients – Serves 4:

  • – 20g Fresh ginger (approx. 2-inch piece), grated
  • – ½ mooli raddish, peeled and diced
  • – 1 Cucumber, de-seeded and diced
  • – 1 plum tomato, deseeded and diced
  • – ¼ pineapple, diced
  • – 1 + 1 tsp Salt
  • – 5 tbsp of sushi seasoning
  • – 1 tsp Soy sauce
  • – 1 tsp Sesame oil
  • – White sesame seeds to garnish
  • – 2x spring onion, sliced
  • – 2 tbsp of pomegranate seeds


  1. Place all the ingredients, apart from the last three in a mixing bowl, combine well, wrap with
  3. Sprinkle with sesame seeds, sliced spring onions and pomegranates right before serving.
  5. Enjoy!

How to Cook Quinoa


  1. Use twice as much water as quinoa, as usual, then cook uncovered until the quinoa has absorbed all the water. The cooking time will vary based on quantity.
  3. Once the water is all absorbed, remove the pot from heat, cover it and let the quinoa steam for 5 minutes. That’s when the quinoa pops open into fluffy quinoa perfection, and that is how to cook quinoa properly.

How to Cook Sushi Rice


  1. Use good quality sushi rice. (we prefer nishiki or koshi: Yutaka brand)
  3. 1 sushi roll needs about 100g of uncooked rice.
  5. You can soak sushi rice before rinsing for 20 minutes for more tender grains.
  7. Rinse at least 3-4 times under running cold water, until it runs clear.
  9. Rice to water ratio: 250g of rice: 330g of water.
  11. Place in a pan, cold, medium heat, no lid at this point, waiting to start simmer.
  13. After bubbles appear, place the lid on your pan, turn the heat down and simmer for 11 minutes.
  15. Turn off the heat and let rest for 20 minutes, do not remove the lid.
  17. 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


  1. Combine all ingredients in a small sauce pan and cook until the sugar has dissolved, and the liquid has reduced down by half.
  3. 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


  1. Place the rice and water into a rice cooker. Cook the rice according to the “white rice” setting on the rice cooker.
  3. 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.
  5. It is now ready to be used for sushi.

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