You are currently viewing Nikkei Street Food Dining

Nikkei Street Food Dining

We hope you enjoyed your evening at the cookery school, Chef loves to delight guests with their fabulous dishes, of you have any questions for Chef please ask and we’ll get back to you.

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

Tiger’s milk:

  • 5cm ginger
  • 2 cloves of garlic, crushed
  • 4x lime juice
  • 1tbsp orange juice
  • 5tsp mirin
  • 0.5tsp sesame oil
  • 1tsp 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.
  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. 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.
  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. Garnish with pomegranate seeds.

Katsu chicken uramaki rolls

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
  • Mild curry spice
  • 2x chicken breast, goujons
  • 200g panko breadcrumbs
  • 100g plain flour
  • 4x egg
  • 400ml vegetable oil
  • 1x lime zest


  1. First prepare crispy chicken. Season chicken well, dipped in flour, egg and breadcrumbs.
  2. Heat the oil on medium heat and fry the chicken until crispy and cooked through. Set aside to cool down completely.
  3. Mix 50g of Japanese mayo with curry spice and lime zest. Set aside.
  4. To roll sushi, you will need a sushi matt. Wrap it in clingfilm, place half a nori sheet on it.
  5. Dip your fingers in cold water, place ¼ of the rice on the nori, spread evenly and pat down. Flip the sheet over so the rice is on the bottom now.
  6. Make a line of curry mayo on top of your nori, beside it make line of cucumber and avocado, place crispy chicken on top with carrot over it.
  7. Roll, let cool down and set properly and slice. Serve with a bowl of soy sauce, wasabi and ginger

Rib-eye steak, green miso marinade

Ingredients: Serves 4

  • 4x rib-eye 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. In food processor, combine all the ingredients apart from steaks and whizz until smooth.
  2. Marinade for max 12hrs, as the miso will start curing the meat.
  3. Scrape the excess marinade, chargrill the steaks.

Carrot escabeche

Ingredients: Serves 6

  • 150g carrot
  • 350ml extra virgin olive oil
  • 1x onion, sliced
  • 1x red onion, sliced
  • 3x garlic clove, sliced
  • 150ml white wine
  • 2tbsp white wine vinegar
  • 30g coriander seeds, crushed
  • 1 pinch of saffron
  • 1x lemon zest and juice
  1. Slice the carrots 1mm thick at a 45-degree angle, using a mandolin if you have one. Put the carrot slices into a heavy-based pan, add 100ml of the olive oil and cook gently for 5 minutes, until they start to soften. Add the onions and garlic and cook for a further 5 minutes or until the onions have begun to soften.
  2. Add the white wine, vinegar, coriander seeds, saffron and the rest of the olive oil to the pan, bring to the boil, then reduce the heat to a simmer and cook for 1/2 hours. Remove from the heat and leave to cool, then add the lemon juice and season with salt and pepper.

Sweet potato flatbread

Ingredients: Makes 6 flatbreads

  • 1cup sweet potatoes, cooked
  • 2cups of plain flour
  • Seasoning
  1. Mix all ingredients above in a mixing bowl. Make sticky dough, flour your bench and roll until thin.
  2. Cook for 1 minute on each side in a hot non-stick frying pan, without any oil.

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch

Spread the word about us! on TripAdvisor or google. If you have any feedback about the class please do let us know.

Take a Look at our cookery classes. Gift vouchers are available and never expire.

Follow us @foodsorcery