Family Cooking Together – Japanese Recipes
Our cooking together events are as much about learning to cook as they are a sociable experience. We hope you enjoyed yours and are ready to recreate the dishes at home.
We Cooked:
- Chicken Gyoza/Mandu – Japanese/Korean dumplings
- Japchae – Korean sweet potato noodle dish.
Purin – Japanese Custard Tart
Chicken Gyoza/Manu – Japanese or Korean Style
Ingredients: makes 8
- 50g chicken thigh mince
- 1 stalk spring onion
- 1 clove garlic
- Thumb ginger
- Dash salt, pepper, MSG
- ½ tsp sesame oil
- MLS Dumpling wrappers
- 1 tsp cooking oil
- 1 tsp cornflour
Dipping Sauce
- Ponzu
- Chilli Oil
Method:
- Prepare the filling – finely chop the garlic, spring onion and ginger and place in mixing bowl.
- Add chicken or sweet potato and seasonings including sesame oil.
- Massage to incorporate then mix clockwise until the consistency of a sticky paste.
- Wrap gyoza.
- In a non stick pan, brown the flat sides of the gyoza with a teaspoon of oil – about 2 minutes until golden brown.
- Pour in a cornstarch slurry (1:4 cornflour to water) and immediately cover with a lid. Steam for 5 minutes.
- Remove the lid and allow any remaining liquid to evaporate before flipping onto serving plate.
To Serve: Ponzu and or chilli oil to taste.
Japchae – Sweet potato noodle dish
For a vegan/veggie option use one King Oyster Mushroom per person, cut lengthways. Coat in cornflour to make it crispy and then pan fry for a minute or two each side.
Ingredients: Serves 2
- 60g beef rump or King Oyster Mushroom
- 2 cloves garlic
- Half white onion or banana shallot
- 4 dried shiitake mushrooms – pre-soaked in hot water
- ½ carrot
- ½ bell pepper
- 2 x stalks spring onions
- 100g dangmyeon (sweet potato starch noodles)
- 1 x large egg
- 1 tbsp toasted sesame seeds
- Salt and pepper to taste
- Sauce:
- 1 heaped tbsp of ssamjang paste
- 10ml hot water to loosen
- 1 tsp toasted sesame oil
Method:
- Cover & soak the dried shiitake mushrooms in hot water until softened to the core. Cut into slices.
- Bring a pot of water to the boil and cook the noodles for 8 minutes. Drain well using a sieve.
- Prepare the beef and vegetables – cut the beef into thin, even strips. Chop the onion, carrot, bell pepper into matchsticks.
- In a small mixing bowl, crack and beat an egg. Pour it into a hot non-stick pan and swirl to ensure a thin even layer. Cook for about 40 seconds and place on a chopping board. Once cooled down, roll the egg into a cigar and finely slice.
- Meanwhile, whisk together all the sauce ingredients in a bowl.
- Pour about a teaspoon on vegetable oil into a wok or pan and cook the thin beef strips for 1 minute.
- Add grated garlic and all vegetables (except spring onions and egg). Cook for 2-3 minutes until softened.
- Add the noodles and mix everything together. Add the egg strips.
- Pour the sauce over the noodles and mix until fully combined.
Plate the stir-fry and garnish with toasted sesame seeds and spring onions.
Dessert: Purin – Japanese Custard Tart
Ingredients: Makes 4-6 depending on the size of your dish
Caramel sauce: This was demonstrated for you
- 70 g (about 5 tablespoons) granulated sugar
- 1 Tbsp room temp water
- 1 Tbsp hot water
Pudding:
- 400 ml whole milk
- 100 ml double cream
- ½ tsp pure vanilla extract
- 3 eggs
- 70 g sugar (about 5 tablespoons)
Method
- Turn the oven on to 150*
- Make the caramel sauce with sugar and water and divide the mixture into oven proof dishes or ramekins.
- Heat the milk and cream in a pan. In a bowl, whisk the eggs and sugar together. When the milk mixture is hot, right before simmering, pour it into the egg mixture and whisk it all together.
- Strain the mixture and divide it into the moulds. Place the moulds in a rimmed oven-safe baking tray and add hot water to the pan to create a bain-marie.
- Bake in the oven until firm, about 30-45 minutes, depending on the mould size.
- Let cool and refrigerate.
We hope you enjoyed the class!
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