Sushi, Gyoza and Ramen Class Recipes
We hope you loved your cookery class. 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.
Dipping Sauce for Dumplings
This was pre made for you by chef.
Serves: People
Ingredients
- 1 tbsp Soy sauce
- 1 tbsp Ponzu
- 1 tsp Black vinegar
- 1 tsp Water
- 1 tbsp Honey
- 1 clove Garlic Mashed or Grated
- 1 tsp Fresh ginger Grated
For Korean Dipping Sauce
- 1/2 tsp Gochugaru Korean chilli flakes
To Garnish
- 1 tbsp Spring onion sliced, optional
Method
- Mix all the ingredients in a bowl and refrigerate until needed.
Tuna Uramaki Sushi
A popular modern sushi roll, where the seasoned rice is on the exterior and the nori seaweed is on the inside. Often topped with sesame seeds or fish roe to prevent the rice from sticking to the plate.
Serves: people
Ingredients
- 110 g Sushi rice
- 4 Yaki-nori seaweed sheets
- 1 tsp Wasabi paste
- 1/2 Avocado sliced
- 50 g Mooli (daikon) radish sliced into batons
- 1/4 Carrot sliced into matchsticks
- 1/4 Cucumber cut into batons
- 100 g Sashimi grade tuna
- 1 tsp Pickled ginger
- 2 tsp Soy sauce
- 1 tsp Kewpie mayonnaise
Method
- Cut the nori seaweed into halves, and then place half of the nori on the sushi mat shiny side down. As a golden rule, the shiny side of the nori seaweed should always be on the outside of the sushi.
- Place roughly 110g of sushi rice on the nori seaweed and spread across evenly. Flip the nori seaweed and sushi rice so that the nori seaweed is facing upward. Add a small portion of mayo, carrot, cucumber, tuna or any other filling in the centre.
- Start rolling from the bottom, tucking the edge of the roll to fully enclose the filling. Lift the edge of the mat and continue to roll forward until the sushi is formed into a firm cylinder.
- Slightly wet the blade of a sharp knife and slice the roll into 6 pieces. First, slice it into halves and then the halves into thirds. Clean the knife with a wet towel between cuts to prevent the rice from sticking to the knife.
- Serve with soy sauce. Feel free to garnish with other foods such as sesame seeds, tobiko, chives, etc.
Smoked Salmon Maki
The smoked salmon and ingredients are wrapped in nori (seaweed) on the outside, often paired with creamy avocado or cream cheese, crisp cucumber, and occasionally chives.
Serves: people
Ingredients
- 110 g Sushi rice cooked
- 100 g Smoked salmon sliced it into thick batons
- 1 Carrot sliced into matchsticks
- 1 Spring onion sliced into strips
- 1/2 Avocado sliced
- 50 g Mooli (daikon) radish sliced into batons
- 1 Yaki-nori seaweed sheets
- 1 tsp Kewpie mayonnaise
- 1 tsp Pickled ginger
- 2 tsp Soy sauce
Method
- Place the nori smooth side down, on a sushi mat. It helps to wrap the mat in clingfilm beforehand..
- Wet your fingers in a dish and place a small handful of the sushi rice on the nori wrapper.
- Spread rice to cover the nori, leaving around an inch uncovered, at the top of the sheet.
- Set your filling two-thirds of the way up the rice. Be sure to place items end-to-end.
- Slowly roll the sushi with your thumbs under the mat and use your fingers to hold the filling in place.
- Roll until the rice at the bottom of the sheet meets the rice at the top, then give everything a gentle squeeze.
- Wet the uncovered nori and roll the sushi forward to seal.
- Serve with pickled ginger, Kewpie mayo, and soy sauce.
Sapporo Style Ramen
Serves: People
Ingredients
For the Tari
- 1 tbsp Soy sauce
- 1/2 tbsp Sesame oil
- 1 tbsp Mirin
- 1 clove Garlic
- 1 tbsp Sake Optional
For the Shiitake Dashi broth
- 3 Dried shiitake mushrooms reserve and chop to put into the ramen
- 1 l Water boiling
- 2 tbsp Mushroom concentrate
- 1 tsp White miso paste or lemongrass stick
- 1 tsp Red miso paste
For the Vegetables & Ramen
- 1 tbsp Vegetable oil to cook
- 1 tbsp Fresh ginger grated
- 2 Spring onion shredded, reserve the greens to garnish
- ⅕ Leek sliced or tender steam broccoli
- 20 g Sweetcorn frozen or tinned
- 1 King oyster mushroom Cut into matchsticks
- 300 g Ramen noodles ready to cook style
To Garnish
- 1 Marinated Chilli Egg See recipe below
- 1 tsp Sesame seeds
- 1 tsp Butter to melt into the ramen
- Togarashi spice to taste
Method
For the Tari
- Grate the garlic and combine the tari ingredients. Pour into the serving bowl.
To Make the Dashi
- Soak the mushrooms in the boiled water for an hour.
- Squeeze the shiitake mushrooms and strain all the water through a sieve into a saucepan and stir in the mushroom concentrate. chop the Shitake mushrooms to add to the dashi broth.
- Simmer for 2-3 mins, then add the miso, stirring well.
For the Vegetables
- Grate the ginger and chop the vegetables ready to stir fry
- Heat the oil in a pan over medium high heat. Sauté the ginger then add the vegetables and stir fry for a few minutes.
To build the Ramen
- Separate the noodles and add to the dashi broth. Simmer for 2 mins to soften.
- Pour the broth and ramen into the serving bowl on top of the Tari. Top with the sir fried vegetables, chopped shitake mushrooms, your chosen garnish and serve.
Marinated Chilli Eggs
Serves: People
Ingredients
Marinated Chilli Eggs
- 50 ml Chilli oil
- 50 ml Water
- 50 ml Soy sauce
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.
How to Cook Sushi Rice
Serves: People
Ingredients
- 170 g Sushi rice we prefer Nishiki or Yutaka Koshi
- 165 ml Water
Seasoning
- 2 tbsp Rice vinegar
- 12 g Caster sugar
- 1 1/2 tsp Sea salt to taste
Method
- Soak rice before rinsing for 20 minutes for more tender grains.
- Rinse at least 3-4 times under running cold water, until it runs clear.
- Place water and rice in a cold pan with no lid, then heat until simmering.
- After bubbles appear, place the lid on your pan, turn the heat down and simmer for 11 minutes.
- Turn off the heat and let rest for 20 minutes, do not remove the lid.
Seasoning
- Combine rice vinegar, sugar and salt in a small sauce pan and cook until the sugar has dissolved, and the liquid has reduced down by half.
- Add the seasoning to your rice, mix well and chill well in a refrigerator before using.
How to Roast Sweet Potato
Used in vegan and vegetarian gyoza, mandu and for GF dumpling wrappers.
Serves: People
Ingredients
- 1 Sweet potato
Method
- Preheat your oven to 200°C leave the skin on and pierce several times with to allow steam to escape. Roast on a parchment-lined baking sheet for 45–60 minutes until tender and caramelised
- Allow to cool and remove the flesh from the skin, and place in a blow, mash the flesh with a fork.
For Dumpling filling
- Add the rest of the ingredients from your class recipe
For GF dumpling wrappers
- Add GF flour and water, keep mixing until you have a soft dough. Every sweet potato is different, so add a little flour and water at a time to achieve the desired consistency. Split into portions.
- Use GF flour on your work surface and roll using a dusted rolling pin and either shape or cut into circles
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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