Cooking Together Japanese with Midori – Recipes
We hope you loved your cooking together experience. You’ll find your recipes below, ready to bring to life and enjoy all over again.
Pork Gyoza
For vegan or vegetarian use roasted sweet potato
Serves: People
Ingredients
- 125 g Pork mince or 1 roasted sweet potato with 1 heaped tsp white miso
- ⅛ Chinese leaf about 1 leaf
- 1 Spring onion
- 1 clove Garlic
- 1 tsp Fresh ginger
- ½ tsp Togarashi spice
- ½ tsp Mild curry powder
- Sea salt a pinch to taste
- Cracked black pepper a pinch to taste
- MSG Optional, a pinch to taste
- ½ tsp Sesame oil
- 1 tsp Soy sauce
- 10 Dumpling wrappers
- 1 tsp Vegetable oil
For the Optional Crispy Lattice
- 1 tsp Cornflour
- 4 tsp Water
Method
- Finely chop the cabbage and spring onion. Mince the garlic and grate the ginger. place in a dish with the pork mince.
- Add the spices, soy and sesame oil, and mix thoroughly.
Folding the Gyoza
- Place a dumpling wrapper on your palm and add the filling in the centre of the wrapper. Dip your finger in the water and lightly wet the edge of the dumpling wrapper. Pinch the wrapper in the middle and crimp the edges on one side, repeat on the other. Seal the wrapper then place it on a non-stick flat surface. Repeat to make all your dumplings.
Steamed Method
- Place non-stick materials such as cabbage leaves or baking paper in a steamer and place the gyoza on it. Make sure the gyoza are not touching each other. Put the lid on. Place the steamer over a saucepan of boiling water and cook the gyoza for 6-12 minutes on medium-low heat.
- When cooked the gyoza should look slightly translucent Serve immediately.
Pan Fried Potsticker Method:
- In a well-heated pan, add some cooking oil. Place your dumplings and cook over medium-high heat until the bottom of the gyoza is golden brown (2 to 3 mins). Reduce the heat to medium to medium-low.
- Add the water (1/4 cup) and put the lid on to cook with the steam. This will ensure the meat is thoroughly cooked without burning. Your gyoza should be ready to eat when most of the water disappears from the pan (about 5 mins).
Optional - Add a Crispy Lattice
- Make a cornstarch slurry by mixing cornflour and water together.
- Add the slurry around the dumplings, not directly over the top. Immediately cover with a lid. Steam for 4-5 minutes. Remove the lid and serve.
Serve the gyoza while hot, in a broth or with a dipping sauce or soy sauce.
Yakisoba with Pork & Prawns
Serves: people
Ingredients
Optional Proteins
- 120 g Pork belly thinly sliced, OR 330 g Chicken thighs skinless and boneless, thinly sliced, OR 150 g King oyster mushroom, sliced
- 6 King prawns peeled and deveined, OR 150 g Firm tofu, cubed
For the Veg
- ½ Carrot cut into matchsticks
- 100 g Beansprouts
- ¼ White cabbage shredded
- 2 Spring onion thinly sliced on the diagonal
- 20 g Dried shiitake mushrooms rehydrated and sliced
- ½ Red onion thinly sliced
- 2 Yakisoba noodles
- 2 tbsp Vegetable oil
For the Sauce
- 4 tbsp Light soy sauce
- 2 tbsp Worcestershire sauce OR 2 tbsp Henderson's Relish
- 2 tbsp Oyster sauce OR 2 tbsp Mushroom sauce
- 1 tbsp Rice vinegar
- 1 tbsp Ketchup
- 1 tsp Hoisin sauce
- 2 tsp Caster sugar
- 5 g Fresh ginger 1 tsp, grated
- 1 pinch Togarashi spice
To Serve
- 1 tbsp Pickled ginger
- 1 tbsp Aonori powder OR Nori sheets, finely shredded
- 1 pinch Bonito flakes optional
Method
For the Sauce
- Combine the Light soy sauce, Worcestershire sauce, Oyster sauce, Rice vinegar, Tomato ketchup, Hoisin sauce, Sugar, Fresh ginger and Togarashi spice in a bowl. Set aside.
For the Yakisoba
- Rehydrate the Dried shiitake mushroom in warm water for 15–20 minutes, then drain and slice.
- Cook the Yakisoba noodles according to the packet instructions. Drain and set aside.
- Heat 1 tbsp Vegetable oil in a wok or large pan over high heat.
- Add the Pork belly and cook until lightly browned and beginning to crisp.
- Add the King prawn and cook for 2–3 minutes until pink.
- Add the Carrot, White cabbage, Red onion, the white parts of the Spring onion, Beansprouts and Dried shiitake mushroom. Stir-fry for 2–3 minutes.
- Add the noodles and pour over the sauce.
- Toss everything together for 2–3 minutes until the sauce coats the noodles and begins to caramelise.
To Serve
- Divide between serving bowls.
- Garnish with the remaining Spring onion, Pickled ginger, Aonori powder or Nori strips and the Bonito flakes, if using.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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Midori’s Favourite brands to Use
Available in Asian supermarkets such as Hang Won Hong, W.H.Lungs or Wing Yip
