Sushi, Ramen & Gyoza Class Recipes
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We Cooked: Chicken Gyozas; Tuna Uramaki; Smoked Salmon Maki Sushi and Ramen
Ingredients – Makes 4:
- 250g of minced chicken
- 2 spring onions, thinly sliced
- 2x Chinese leek, sliced
- 2tsp of Kiso curry mix (can be replaced with madras)
- 1tsp of togarashi spice mix (can be replaced with 1/2tsp of chilli powder and sesame seeds)
- A few chopped chives
- 2 cloves garlic, grated
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 2 tsp freshly grated ginger
- 2 tsp fish sauce (optional)
- 40 dumpling wrappers
- Vegetable oil, for frying
- Make dumpling filling: In a large bowl, combine chicken, spring onions, Chinese leek, chives, garlic, soy sauce, sesame oil, ginger, and fish sauce. Stir ingredients together, using your hands or a wooden spoon, until fully combined.
- Line a small baking sheet with parchment paper and dust lightly with flour.
- Place 4 dumpling wrappers on your work surface, and keep the remaining wrappers covered with a clean kitchen towel. Place a heaping teaspoon of chicken filling just below the centre on each wrapper. Wet the edge of the wrapper with water and fold the top half over the bottom half and pinch the border to seal. Alternatively, pleat dumplings by making small folds starting on one edge and ending on the other, pinching firmly to seal after each fold. Place on a prepared baking sheet and continue stuffing and sealing dumplings until all pork mixture is used.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add dumplings in an even layer, sealed side up. Fry for 1 to 2 minutes, or until golden on the underside.
- Add 1/3 cup water to the skillet, lower the heat to medium-low, and cover with a tight-fitting lid. Let steam for 3 minutes, then adjust the lid so it is ajar, allowing steam to escape. Cook until no water remains, about 3 minutes more.
- Use a spatula to transfer dumplings to a serving plate, crisp side up. Repeat the process until all dumplings are cooked.
- Serve pot stickers with dipping sauce on the side.
Spicy Dumpling Dipping Sauce
Ingredients – Serves 4:
- 2 tsp of Sambal oelek
- 1 tbsp of sticky teriyaki sauce
- 4 tbsp of ponzu or soy sauce
- 1 lime, zest and juice
- 1 tbsp of sesame oil
- 1 tsp of fish sauce
- 1 tsp of honey
- 1 clove of garlic, crushed
- Small piece of ginger, grated
- 1 spring onion, sliced
- 1 tsp of sesame seeds
- 1 tbsp of chopped coriander
- In a mixing bowl, whisk together honey and sambal, followed by ponzu and sesame oil.
- When all the above ingredients are well combined, add all the rest mix well and correct the seasoning.
- Serve with mandu or other dim sum type dish.
Ingredients – Serves 4:
- 200g sushi rice uncooked (400g cooked, following cooking instructions)
- 4 sheets of nori
- Wasabi paste
- Pickled ginger
- Soy sauce
- Japanese mayo
- 1x avocado, sliced
- 1x carrot, shredded
- 1x cucumber, de-seeded, cut into long batons
- Handful of coriander, chopped
- Sashimi grade tuna
- 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, cucumber, tuna or any other filling in a 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 white / black sesame seeds, tobiko, chives, etc.
Smoked Salmon Maki Sushi
Ingredients – Serves 2:
- 1 cup of cooked and cooled sushi rice (link to the recipe)
- Sushi smoked salmon uncut (slice it into thick batons)
- Any vegetables you like such as mooli, carrot, cucumber etc.
- 2 sheets of nori seaweed
- Kewpie mayo
- Prepare a small dish of cold water.
- Place nori wrappers smooth side down on a cutting board. Wet your fingers in a dish and place a small handful of cooled sushi rice on the nori wrappers.
- Spread rice to cover the paper, leaving 1″ of paper at the end of the roll. Place an even amount of prawns, mayo, and veg in a straight line.
- Dip your fingers in the water dish and wet the end of the nori wrapper without rice with a small amount of water so the roll will close and stick together.
- Slowly roll the sushi, making sure to keep some tension so it rolls tight, and no ingredients fall out. Repeat for the second roll.
Base Chicken Ramen Broth
Ingredients – Serves 4:
- 1 small whole chicken
- 2 carrots, chopped
- 3 celery stalks, chopped
- 2 white onions, quartered
- 2 cloves of garlic, crushed
- 1 leek, chopped
- 2x bay leaf
- 5 whole peppercorns
- Place the chicken onto a roasting tray and in the oven on 185C until golden brown
- The chicken doesn’t need to be fully cooked at this stage: we are just after the colour and to get rid of some of the fat from the skin…
- Meanwhile, Place all the vegetables in a large saucepan and cover with cold water, slowly bring to simmer and add the roasted chicken to it
- Simmer for 2-3hours, skimming gunk from the top occasionally
- Pass through a fine strainer and refrigerate until needed
Ingredients – Serves 4
- 1 tablespoon sesame oil
- 4tbsp of light soy sauce
- 2tbsp of mirin
- 3 teaspoons grated ginger
- 4 teaspoons grated garlic
- 4 cups ramen broth (above)
- 4 cups water
- a handful of shiitake mushrooms
- 2 packages instant ramen or use the recipe below to make your own
- 1/2 cup chopped spring onions or chives
- 1 cup chopped kale
- 1x onion, sliced
- 1 cups shredded carrots
- Any other vegetables, such as pan choi, courgette, asparagus…
- Optional toppings: cooked meat, boiled egg, crispy fried onions, sesame seeds, spring onions, chopped herbs
- Heat the sesame oil in a large skillet over medium low heat. Add the garlic, onion and ginger; stir fry for 2 minutes or until soft and fragrant.
- Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavourful.
- Add instant or home made noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened. Add the spring onions and stir to combine.
- Remove from heat, stir in the kale and carrots, and top with crunchy panko crumbs (see notes) and a soft-boiled egg (optional). Season with chili oil, hot sauce, sesame oil, and/or soy sauce and salt to taste.
Ingredients – Serves 3
- 300 grams bread flour (also known as strong flour or high-gluten flour)
- 1/4 teaspoon salt
- 150 ml water
- Add the bread flour and salt to the bowl of a stand mixer fitted with a dough hook attachment (or a large regular mixing bowl) and whisk together to incorporate.
- Turn the mixer on low speed, and gradually add the water in two batches, giving the flour time to absorb the water with each addition. If doing this by hand, simply stir with your hands as you gradually add the water.
- The mixture will eventually form a shaggy dough after 5 minutes of kneading. If the mixer fails to bring it all together, turn off the mixer and push the dough together with your hands.
- Once the dough has formed a relatively cohesive ball (it will look lumpy), continue to knead by with the mixer for 10 minutes or by hand for 15 minutes. Avoid the temptation to add additional water, as this will affect the texture of your noodles.
- Cover the dough with an overturned bowl, and allow it to rest for 30 minutes. During this time, it will continue to absorb moisture, and become more pliable and elastic.
- After the dough has rested, knead it a few more times to get any air bubbles out of it. Form into a ball and cut the ball in half.
- On a floured surface, roll one half of the dough into a thin sheet, about 2mm thick––this will take time! Flour the surface of the sheet thoroughly, flip over, and thoroughly flour the other side.
- Once floured, fold the dough so you have 4 layers. Slice the noodles with a sharp knife to your desired thickness. We decided to cut them about ⅛-inch thick. As you’re cutting the noodles, gently separate them out with your hands and toss them in flour so they don’t stick.
- Bring a pot of water to a boil and cook the noodles for 1 to 3 minutes, depending on the thickness. Keep an eye on the noodles as they cook and taste them to determine when they’re cooked (there is a lot of variation depending on how thinly they were rolled and cut, so test in real time to determine when they’re done). Serve in soup or with sauce as desired!
How to Cook Sushi Rice
- Use good quality sushi rice. (we prefer nishiki or koshi: Yutaka brand)
- 1 sushi roll needs about 100g of uncooked rice.
- You can soak sushi rice before rinsing for 20 minutes for more tender grains.
- Rinse at least 3-4 times under running cold water, until it runs clear.
- Rice to water ratio: 250g of rice: 330g of water.
- Place in a pan, cold, medium heat, no lid at this point, waiting to start simmer.
- 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.
- Add seasoning, mix well and chill well in a refrigerator before using. (ideally overnight)
Ingredients – Makes 1/4 Cup:
- – 5 tbsp rice vinegar
- – 5 tbsp of caster sugar
- – 2 tbsp of sugar
- – 100ml of filtered water
- Combine all ingredients in a small sauce pan and cook until the sugar has dissolved, and the liquid has reduced down by half.
- Cool down completely.
Sushi Rice in a Rice Cooker
Ingredients – Makes 2 to 3 Rolls:
- – 1.5 cup of sushi rice (we prefer nishiki or koshi: Yutaka brand)
- – 2 cups of filtered water
- – ¼ cup of sushi seasoning
- Place the rice and water into a rice cooker. Cook the rice according to the “white rice” setting on the rice cooker.
- When the rice has finished cooking, rest it for 10 minutes to absorb all the extra moisture. Evenly pour the seasoned rice vinegar all over the rice. Toss the rice around to further distribute the rice vinegar, taking care to be gentle, and not mash the rice. Cool down properly, ideally refrigerate overnight.
- It is now ready to be used for sushi.
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