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Parent & Teen Cooking Together Japanese – Recipes

Parent & Teen Cooking Together – Japanese Recipes

Our cooking together 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 and make a great combination for dinner party ideas. 

You Cooked:

  1. Sweet Potato Gyozas
  2. Katsu Style Stir-Fry
  3. Lemon Meringue 

Sweet Potato Gyoza Recipe (Vegetarian, Dairy Free)

Ingredients: Makes 40

  • – 150g shredded cabbage (Nappa or any other softer white/green cabbage)
  • – 1/2 teaspoon salt
  • – 250g mashed sweet potato (plain, unseasoned)
  • – 1/4 block of tofu
  • – 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


  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.
  2. Add the sweet potato puree, tofu, ginger, garlic, spring onion, miso paste, one teaspoon of sesame oil and the sugar. Mix everything together with a wooden spoon.
  3. 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.
  4. 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.
  5. 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).

Teryiaki Glazed Chicken, Prawns or Tofu

Ingredients – Serves 2:

  • – 1x chicken diced breast, 6 prawns or 1/2 packet of tofu 
  • – 1tbsp of soy sauce
  • – 1xlime, juice and zest
  • – 1tsp of honey
  • –1tbsp of sticky teriyaki
  • – 1tsp of five spice
  • – Vegetable oil for cooking


  1. Place all the ingredients into a bowl and massage together. Let marinade, ideally overnight. Remove from the fridge for at least 30 minutes before cooking.
  2. Place a non-stick frying pan on high heat.
  3. Fry on until golden, place aside to rest.
  4. Toss through the stir fry to warm up just before serving.

Katsu Inspired Stir-Fry

Ingredients – Serves 2:

  • – 1 red onion, sliced
  • – 2 cloves of garlic, crushed
  • – Handful tenderstem broccoli 
  • – 2 spring onions, sliced
  • – any other vegetable of your choice such as mooli, courgette or broccoli
  • – Nodles of your choice
  • – Vegetable oil 
  • – mild curry spice such as Kiso or madras
  • – a splash of soy sauce
  • – 1x lime, juice and zest
  • – a handful of chopped coriander
  • – 2tsp of desiccated coconut


  1. Place a wok over high heat and get it hot. Add a splash of oil.
  2. Sauce the onion until caramelised, followed by garlic. Cook it for another minute.
  3. Add all the vegetables you use and cook until soften.
  4. Add the curry spice and coconut, fry for a minute with all the veg.
  5. Add the noodles and chicken or tofu
  6. Add soy sauce, let evaporate almost completely.
  7. Finish with chopped coriander and lime 

Lemon Meringue

Lemon Posset

Ingredients – Serves 3:

  • 300ml x double cream
  • 100g x caster sugar
  • 40ml x lemon juice (1 lemon)
  • 1 x lemon zest


  1. Put the cream and sugar into a saucepan and gently bring to a simmer, stirring to ensure the sugar has dissolved.
  2. Remove from the heat, then stir in the lemon juice and zest. Divide between three pots, allow to cool and then refrigerator until set firm.

Berry Compote


  • 400g x mixed berries (frozen or fresh)
  • 60g x caster sugar


  1. Tip the fruit into a saucepan along with the sugar and a splash of water. Bring to a simmer for a minute or two, careful not to let the berries overcook.
  2. Strain the berries and retain the liquid. Put this back in the pan and bring to a boil. Allow to reduce until thick and syrupy.
  3. Combine the berries and syrup in a clean bowl and allow to cool. Refrigerate until cold.

Swiss Meringue


  • 3 x large eggs, whites only
  • 150g x caster sugar
  • Pinch of salt

  1. Bring a pan of water to a gentle simmer.
  2. Combine the eggs, sugar and salt in a mixing bowl and place over the pan. Gently whisk as the eggs cook to 80 degrees C. Check if the sugar has dissolve by rubbing a bit of the mix between your fingers.
  3. Transfer to a stand mixer, or use an electric whisk to whip the eggs mix into a thick and glossy meringue.

To Assemble:

  1. Spoon the compote over the lemon posset, then use a piping bag to top with meringue. Finish with a blow torch. 

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