Recipes – Japanese Cooking Together
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 dishes again.
We Cooked:
- Starter: Yakitori with Japanese Slaw
- Main: Sapporo Miso Ramen with Pork or Sweet Potato Gyoza
- Dessert:Â Click here for a link to the Food Sorcery favourites
Yakitori – Starter
Ingredients: Serves 2
- Skewers:
- 1tbsp soy sauceÂ
- 1tbsp mirin
- 1 tsp brown sugar
- 1 clove garlic
- 2 tsp freshly grated ginger
- 2Â Spring Onions
- Â 2 boneless, skinless chicken thighsÂ
- Oil
- A pinch of togarashi spice mix – optional
- Sauce:
- 3tbsp of mirin
- 3tbsp of soy sauce
- 1tbsp of sugar
- 1tbsp of sake
- 4tbsp of water
You will need to pre-soaked bamboo skewers for 30 mins
Method
- Cut the white & light part of the spring onion into 3cm pieces.Â
- 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).Â
- Fold a piece of chicken in half and pierce with the skewer, push down towards the handle.
- Next, pierce a piece of spring onion so it is perpendicular to 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. Cook until both sides are brown, about 5 minutes on each side. Then, add all the sauce ingredients, cover and cook on low heat for 2–3 minutes. Cook until well coated on both sides. Remove from the heat.
- Serve with Japanese Slaw
Japanese Slaw – Starter
Ingredients: Serves 2
- A few leaves of green cabbage, finely sliced
- 1 small carrot, grated
- A handful of  julienned sugar snaps
- few radishes, julienned
- 1 spring onion, finely sliced
- 1tbsp rice wine vinegar
- 1/2 tsp salt
- few drops of sesame oil
- A pinch of salt
- A few shredded mint leaves
- 1tsp of toasted sesame seeds
- 2tbsp kewpie mayo
Method
- First, add the sliced cabbage into a bowl, sprinkle with salt and massage the cabbage until softened
- Add all the other ingredients and serve immediately or refrigerate until needed
Steamed Gyoza Pork (or Sweet Potato) – MainÂ
Ingredients: makes 8 dumplings
Filling:Â
- 125g pork mince. Veggie alternative: sweet potato + 1 heaped tsp misoÂ
- 1 leaf of Chinese leaf cabbage
- 1 spring onion
- 2 cloves garlic
- 2cm of ginger
- Dash salt, pepper, MSG
- ½ tsp sesame oil
- 8 sheets MLS dumpling wrappersÂ
- 1 tsp cooking oil
- 1 tsp cornflour Â
Dipping sauce: Kikkoman Ponzu / Chilli Oil Â
Method
- Finely dice 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.Â
- Meanwhile prepare the aromatics – finely chop the garlic, spring onion and ginger and place in the mixing bowl.Â
- Add the pork or sweet potato and seasonings, including sesame oil.Â
- Squeeze as much moisture out of the cabbage as you can before adding this to the mixture.Â
- 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).Â
- Wrap gyoza.Â
- Place in a steamer basket, not touching, lid on a steam for 6-7 mins.
- Serve with Ramen
Alternative Pot Sticker Method
- In a non-stick pan, brown the flat sides of the gyoza with a teaspoon of neutral oil (sunflower, vegetable or rapeseed) – about 1 minute until golden brown.Â
- Pour in a cornstarch slurry (1:4 cornflour to water) and immediately cover with a lid. Steam for 4-5 minutes.Â
- Remove the lid and allow any remaining liquid to evaporate before flipping onto the serving plate.Â
Sapporo Miso Ramen – Main
Ingredients: Serves 2
- 1/2 Ltr Chicken stock or Veggie stock
- 1 Tbsp
- 1 Tbsp light soy sauce
- 1 Tbsp olive oil
- 1/2 small leek, peeled and finely chopped
- 1/2 carrot, peeled and finely chopped
- 1 head of pak choi, leaves halved lengthways
- 100g beansprouts
- salt & white pepper
- 1 Tbsp white miso
- 1 Tbsp red miso
- 1 spring onion, finely chopped
- 50g sweetcorn
- 2 boiled eggs marinated in chilli oil
- 1 Tbsp sesame oil
- Few drops chilli oil
Ingredients for Marinated Chilli Eggs
- 50ml chilli Oil
- 50ml Water
- 50ml Soy
Method for 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 ramen.Â
Method
- 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 a ladle or strainer. Dip the ladle/strainer into the pot so the stock (dashi) seeps in, but the miso does not escape into the pot. Slowly loosen up the miso with a spoon inside the ladle/strainer 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 ramen 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 gyoza 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!
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