Cooking Together Japanese 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.
- Starter: Yakitori with Japanese Slaw
- Main: Sapporo Miso Broth with Pork or Sweet Potato Gyoza
- Dessert: Click here for a link to the Food Sorcery favourites
[P] Protein [V] Vegetables [S] Store Cupboard
Yakitori
Pre-soak 2 bamboo skewers per person for 30 mins in warm water. For vegetarian option use 4 King Oyster Mushrooms.
Servings: 2 People
Ingredients
Skewers:
- 1 tbsp [S] Soy sauce
- 1 tbsp [S] Mirin
- 1 tsp [S] Brown sugar
- 1 clove [V] Garlic mashed or grated
- 2 tsp [V] Ginger grated
- 2 [V] Spring Onions
- 2 [P] Chicken thighs skinless and boneless or 4 King oyster mushrooms
- 1 tbsp [S] Vegetable oil
- 1 Pinch [S] Togarashi spice mix Optional
Sauce:
- 3 tbsp [S] Mirin
- 3 tbsp [S] Soy sauce
- 1 tbsp [S] Sugar
- 1 tbsp [S] Sake or rice vinegar
- 4 tbsp [S] Water
Method
- Cut the white part of the spring onion into 3cm pieces.
- Cut chicken into bite-sized chunks and place in a bowl with the soy, mirin, sake, sugar, garlic and ginger. Stir well to coat the chicken and leave to marinate for 20 minutes (overnight is fine too).
- Fold a piece of chicken in half and pierce with the skewer, push down towards the handle.
- Next, pierce a piece of spring onion on the skewer.
- Keep adding chicken and spring onion alternately until the skewer is full - should be about three pieces of meat.
- Heat a frying pan on medium heat with a little oil. When the oil is hot, place the skewers in the pan and cook until both sides are brown, about 5 minutes on each side.
- Then, add the sauce ingredients, cover with a pan lid and cook on a low heat for 2–3 minutes until the sauce thickens in the pan. Cook until the skewers are well coated.
- Serve with Japanese Slaw.
Japanese Slaw
Servings: 2 People
Ingredients
- 2 leaves [V] Chinese cabbage finely sliced
- 1 [V] Carrot small and grated
- 30 g [V] Sugar snaps julienned
- 5 [V] Radishes julienned
- 1 [V] Spring onion finely sliced
- 1 tbsp [S] Rice wine vinegar
- 1/2 tsp [S] Salt
- 1/4 tsp [S] Sesame oil
- 1 pinch [S] Salt
- 1 tbsp [V] Fresh mint shredded
- 1 tsp [S] Sesame seeds toasted
- 2 tbsp [S] Kewpie mayonnaise
Method
- First, add the sliced cabbage into a bowl, sprinkle with salt and massage the cabbage until softened.
- Then, add all the other ingredients and serve immediately or refrigerate until needed.
Steamed Pork Gyoza
For vegan or vegetarian roast sweet potato for 45 minutes
Servings: 2 People
Ingredients
- 125 g [P] Pork mince or 1 roasted sweet potato with 1 heaped tsp white miso
- 1 leaf [V] Chinese cabbage
- 1 [V] Spring onion
- 2 cloves [V] Garlic
- 2 cm [V] Ginger
- 1 pinch [S] Salt to taste
- 1 pinch [S] Pepper to taste
- 1 pinch [S] MSG Optional
- ½ tsp [S] Sesame oil
- 8 [S] Dumpling wrappers
- 1 tsp [S] Vegetable oil
- 1 tsp [S] Cornflour
Method
- Finely slice the Chinese leaf cabbage and place it in a dish. Add a sprinkle of salt to it and massage it into the cabbage to release moisture.
- Meanwhile prepare the aromatics - finely chop the garlic, spring onion and ginger and place in a separate mixing bowl.
- Add the pork or sweet potato and seasonings, including sesame oil.
- Squeeze as much moisture out of the cabbage as you can before adding this to the mixture and combine everything well.
- Once fully incorporated, mix the filling vigorously in one direction until it reaches the consistency of a sticky paste. If using meats like chicken or pork, you will start to notice white streaks along the sides of the mixing bowl (this is the fats breaking down and will result in a much more tender and juicy bite).
- Wrap gyoza.
- Place in a steamer basket, not touching, lid on a steam for 6-7 mins.
- Serve with the broth
Alternative Pot Sticker Method
- In a non-stick pan, brown the flat sides of the gyoza with a teaspoon of oil (sunflower, vegetable or rapeseed) – about 1 minute until golden brown.
- Pour in a cornstarch slurry (1:4 cornflour to water) and immediately cover with a lid. Steam for 4-5 minutes.
- Remove the lid and allow any remaining liquid to evaporate before flipping onto the serving plate.
Sapporo Miso Broth
Servings: 2 People
Ingredients
- 1/2 Litre [S] Chicken stock or vegetable
- 1 tbsp [S] Sesame oil
- 1 tbsp [S] Soy sauce light
- 1 tbsp [S] Vegetable oil
- 1/2 [V] Leek small, peeled and finely chopped
- 1/2 [V] Carrot peeled and finely chopped
- 1 [V] Pak choi leaves halved lengthways
- 100 g [V] Beansprouts
- 1 pinch [S] Salt to taste
- 1 pinch [S] Pepper to taste, white or black
- 1 tbsp [S] White miso
- 1 tbsp [S] Red miso
- 1 [V] Spring onion finely chopped
- 50 g [V] Sweetcorn
- 2 [P] Egg Boiled
- 1 tbsp [S] Sesame oil
- 1 tsp [S] Chilli oil
Marinated Chilli Eggs
- 50 ml [S] Chilli Oil
- 50 ml [S] Water
- 50 ml [S] Soy
Method
Marinated Chilli Eggs
- Bring a pan of water to boil and slowly put the eggs in, boil for 5-6mins
- Plunge the eggs into ices water to stop them cooking.
- When cool, peel and place in a bowl with chilli oil, water and soy and leave to marinate for 30 mins. Slice in half and serve in the broth.
Miso Broth
- Add chicken stock to a pan and bring to the boil for 3 minutes. Reduce the heat to a simmer. Place both types of miso in the stock (dashi) and slowly loosen up the miso with a spoon as the dashi mixes with it; the paste will slowly melt into the dashi.
- Heat a frying pan with a splash of oil and add the leeks, carrots, pak choi, beansprouts and stir-fry for 5 minutes with some salt and white pepper.
- Ladle the broth into bowls evenly.
- Divide the spring onions and sweetcorn between each bowl, adding the marinated boiled egg, sliced in half, and sprinkling with sesame and chilli oils.
- Add the gyozas and enjoy.
Food Sorcery Favourite brands to Use
Available in Asian supermarkets such as Hang Won Hong, W.H.Lungs or Wing Yip
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
Spread the word! let other know about your experience on TripAdvisor  Deansgate Google Didsbury Google
Take a Look at our cookery classes. Gift vouchers are available and never expire.
