Vegan Cooking Together – Japanese Theme Recipes
Vegan 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 class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.
You Cooked:
- Starter: Sweet potato, tofu and miso gyoza
- Main: Teriyaki king oyster mushrooms, udon stir-fry, amazu-an sauce
- Dessert: Made by chef so you can enjoy your evening
Sweet Potato Gyoza Recipe
Ingredients: Makes 40
- – 150g shredded cabbage (Nappa or any other softer white/green cabbage)
- – 1/2 teaspoon salt
250g mashed sweet potato (plain, unseasoned) - – 1/2 tablespoon grated fresh ginger
- – 2 minced garlic cloves
- – 1 tablespoon chopped spring onions (use only the green part)
- – 2 teaspoons white miso paste
- – 1 teaspoon sesame oil
- – 1/4 teaspoon caster sugar
- – 40 gyoza wrappers* (use vegan ones for a vegan recipe)
For cooking
- – 4 teaspoons sesame oil
- – 120ml cold water
For the dipping sauce
- – 6 tablespoons soy sauce
- – 3 tablespoons rice vinegar
- – A few drops of sesame or chilli oil
Method:
- Sprinkle the salt over the minced cabbage in a small bowl. Stir and leave it for 10 minutes. Squeeze the cabbage firmly in a sieve to drain and discard the excess water. Transfer the minced cabbage into a large deep bowl.
- Add the sweet potato puree, ginger, garlic, spring onion, miso paste, one teaspoon of sesame oil and the sugar. Mix everything together with a wooden spoon.
- Line a large tray with baking paper. Fill a small cup with cold water.
Place a gyoza wrapper on a flat dry surface and put a heaped teaspoon of the sweet potato mixture in the centre (see picture above).
Dip one finger in the cold water and trace a line along half the edge of the gyoza wrapper (see picture above).
Fold the wrapper over to enclose the filling. Pinch the wrapper in the centre at the top to seal that spot.
Holding the filled wrapper in your left hand (or right one if you are left-handed), pleat the top of the wrapper (see pictures above). Set aside on the lined tray keeping the edge up. Repeat with the rest of the gyoza dumplings. - For the cooking part, use a large frying pan or skillet with a tight-fitting lid.
Put the pan over a medium heat and add one teaspoon of sesame oil. When it is hot, place half the gyoza in the pan (or as many that will fit) with their edge up. Cook for about 3 minutes or until the bottom of the gyoza is golden.
Add in 60ml of the cold water and cover immediately with the lid. Steam for about 2 minutes or until most of the water has evaporated.
Uncover, let the water evaporate completely, then add one teaspoon of sesame oil. Cook until the gyoza is crispy in the bottom (when shaking the pan, the dumplings should slide; if not, set the pan aside and cover with the lid for another 2 or 3 minutes).
The gyoza dumplings should be slightly translucent and the filling should be firm. - Flip the gyoza dumplings on a large serving plate , browned surface up. Cover with aluminum foil while cooking the other batch (repeat the cooking actions) if you are making them all in one go.
Serve with the dipping sauce (mix the ingredients in a small bowl).
teriyaki Glazed king oyster mushrooms – Main
Ingredients – Serves 2:
- – 4x king oyster mushroom
- – 2 cloves of garlic, crushed and minced
- – 2tbsp of sticky teriyaki
- – Vegetable oil for cooking
Method:
- Place all the ingredients into a bowl and massage together. Let marinade, ideally overnight. Remove from the fridge for at least 30 minutes before cooking.
- Place a non-stick frying pan on high heat.
- Fry on both sides until golden, place aside to rest, if the mushrooms are bigger, bake in the oven as well until tender…
- Toss in amazu-an sauce to heat up.
Amazu-an Sauce
Ingredients – Serves 2:
- 1x shallot, diced
- 2 cloves of garlic, minced
- 2cm of ginger, grated
- ¼ of pineapple, diced
- 1tsp of dark brown sugar
- 1tsp of rice vinegar
- 1x red chilli, chopped
- 2tbsp of banana ketchup (or regular)
- 1tbs of tamari
- 1tbsp of sticky teriyaki
- Splash of water
- Vegetable oil for cooking
- Salt and pepper to taste
Chopped coriander - Mixed sesame seeds to garnish
Method:
- Get a wok on high heat with a splash of oil, sauté the onion until translucent. Sauté the garlic and ginger as well, followed by all the other ingredients, apart from the last 3.
- Bring to simmer and cook for 10 minutes on low heat until thickened.
- Serve with teriyaki pork and udon noodles.
- Garnish with sesame seeds and chopped coriander.
Optional Extra sauce: Amazu-an Sauce
GLUTEN FREE OPTION to replace Gochujang Sauce for the Korean Fried Chicken
Ingredients – Serves 2:
- 1x shallot, diced
- 2 cloves of garlic, minced
- 2cm of ginger, grated
- ¼ of pineapple, diced
- 1tsp of dark brown sugar
- 1tsp of rice vinegar
- 1x red chilli, chopped
- 2tbsp of banana ketchup (or regular)
- 1tbs of tamari
- 1tbsp of sticky teriyaki
- Splash of water
- Vegetable oil for cooking
- Salt and pepper to taste
Chopped coriander - Mixed sesame seeds to garnish
Method:
- Get a wok on high heat with a splash of oil, sauté the onion until translucent. Sauté the garlic and ginger as well, followed by all the other ingredients, apart from the last 3.
- Bring to simmer and cook for 10 minutes on low heat until thickened.
- Serve with teriyaki pork and udon noodles.
- Garnish with sesame seeds and chopped coriander.
Udon Noodle Stir-Fry
Ingredients – Serves 2:
- – 2x ready to wok udon noodles
- – 1 red onion sliced
- – 2 cloves of garlic, minced
- – 1 red pepper, sliced
- – Handful of tender stem broccoli
- – 3tbsp of soy sauce
- – 1x lime, zest and juice
- – Vegetable oil for frying
- – Handful of mint
- – Handful of coriander
Method:
- Place a wok on high heat with a splash of oil and sauté the onion until caramelised, followed by garlic. Sauté all the other vegetables until just softened.
- Splash in soy sauce and lime juice and place the noodles on top to heat up.
- Toss together and finish with chopped mint and coriander.
Use the link above to explore the Food Sorcery favourite dessert recipes
We hope you enjoyed the class!
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