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.
You Cooked:
- Starter: Sweet potato, tofu and miso gyoza
- Main: Roasted Miso Aubergine with Katsu Curry Sauce
- Dessert: Made by chef so you can enjoy your evening
Sweet Potato Gyoza – Starter
Ingredients – Serves 2
- 100g shredded cabbage (Nappa or any other softer white/green cabbage)
- 1/2 block of diced tofu
- 100g mashed sweet potato (plain, unseasoned)
- 1 tablespoon grated fresh ginger
- 1 minced garlic cloves
- 1 spring onion
- 1tbsp of crispy-fried onions
- 1tsp of soy sauce
- 1 teaspoons white miso paste
- 1 teaspoon sesame oil
- 1/4 teaspoon caster sugar
- 6-10 gyoza wrappers
For the dipping sauce
- 6 tablespoons soy sauce
- 3 tablespoons rice vinegar
- A few drops of sesame or chilli oil
Method:
- To make the sweet potato puree/mash – simply roast the whole sweet potatoes in their skins until super soft. Then when cooled, remove the skin. Can be done a day in advance.
- 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 and all the other ingredients. 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).
Additional recipe to try: Dumpling Dressing
This dressing takes a dressing to the next level
Ingredients – Serves 2:
- – 1 tablespoon soy sauce
- – 1 tablespoon of ponzu
- – 1 teaspoon black vinegar
- – 1 tablespoon water
- – 1 tablespoon of honey
- – pinch of black pepper and/or gochugaru (red chili pepper flakes)
- – 1 clove of garlic, grated
- – 1cm of fresh ginger, grated
Method:
Mix all the ingredients in a bowl and refrigerate until needed.
Roasted Miso Aubergine with Katsu Curry Sauce – Main
Ingredients: Serves 2
- 1 aubergine approx 200g
- 2 tbsp of white miso
- 5 tbsp of flour
- 200ml of soy milk
- 150g of panko breadcrumbs
- 5 tbsp of oil
- Salt and pepper
Method:
- Preheat the oven to 185C.
- Poke the aubergine with a knife, drizzle with oil, season well with salt and pepper and bake in the oven for 45 minutes, or until soft.
- Remove and cool down.
- You can make your curry sauce while waiting
- Mix soy sauce, miso and flour and combine until a smooth batter is created.
- Set 2 deep plates: 1)flour mixed with soy milk and miso, 2)breadcrumbs.
- Peel the aubergine and using a sharp knife cut the aubergine lengthways into 3 pieces, resembling petals.
- Dip the aubergine in the batter and then in breadcrumbs.
- Preheat a frying pan with 2cm of oil and fry the aubergine until golden on both sides.
- Serve with rice and katsu curry sauce.
Katsu Sauce
Ingredients: Serves 2
- 2tsp of olive oil
- 1 shallot, diced
- 2 cloves of garlic
- 2cm of ginger, grated
- 1 small carrot, peeled, grated
- 1 tsp of mild curry powder
- 1 tsp of turmeric
- 100ml of veg stock
- 400ml of coconut milk
- 2tsp of light soy sauce
Method For the Sauce:
- Heat the oil in a small saucepan, add onion, garlic, ginger and spices, fry for a couple of minutes, add carrot, fry for additional two minutes. Pour in the veg stock, boil for about 20 minutes, season well and finish with coconut milk, blend if you prefer smooth sauce.
How to Cook Sticky Rice
Sushi Seasoning
Ingredients – Makes 1/4 Cup:
- 5 tbsp rice vinegar
- 5 tbsp of caster sugar
- 2 tbsp of sugar
- 100ml of filtered water
Method:
- 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.
Method:
- Use good quality sushi rice. (we prefer nishiki or koshi: Yutaka brand)
- You can 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.
- 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 sushi seasoning, mix well and chill well in a refrigerator before using. (ideally overnight)
Sushi Rice in a Rice Cooker
Ingredients
- 1.5 cup of sushi rice (we prefer nishiki or koshi: Yutaka brand)
- 2 cups of filtered water
- ¼ cup of sushi seasoning
Method:
- 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.
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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