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:Â 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
Serves: People
Ingredients
- â…› Chinese leaf about 3 leaves
- 30 g Firm tofu diced
- 100 g Sweet potato mashed
- 8 g Fresh ginger 1 tbsp, grated
- 1 clove Garlic minced or grated
- 1 Spring onion
- 1 tbsp Crispy-fried onions
- 1 tsp Soy sauce
- 1 tsp White miso paste
- 1 tsp Sesame oil
- 12 Dumpling wrappers
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 foil while cooking the other batch (repeat the cooking actions) if you are making them all in one go.
- Serve with dipping sauce
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.
Vegan Dipping Sauce
Serves: people
Ingredients
- 1 tbsp Soy sauce
- 1 tbsp Lime
- 1 tsp Water
- 1 tbsp Sweet chilli sauce
- 1 tsp Gochujang paste
Method
- Whisk everything together in a bowl and adjust to taste
Roasted Miso Aubergine
Serves: people
Ingredients
- 1 Aubergine approximately 200 g
- 2 tbsp White miso paste
- 5 tbsp Plain flour
- 200 ml Soy milk
- 150 g Panko breadcrumbs
- 100 ml Vegetable oil
- Sea salt to taste
- Cracked black pepper to taste
Method
- Preheat the oven to 185°C.
- Pierce the aubergine several times with a knife. Drizzle with a little vegetable oil and season with sea salt and cracked black pepper.
- Roast for 45 minutes, or until completely soft. Remove from the oven and allow to cool.
- While the aubergine is cooling, prepare the katsu curry sauce and rice.
- In a bowl, whisk together the white miso paste, plain flour and soy milk until smooth.
- Place the batter in one shallow dish and the panko breadcrumbs in a second shallow dish.
- Carefully peel the aubergine and cut lengthways into 3 sections, keeping the stem end intact if possible to create a petal effect.
- Dip each piece into the batter, allowing any excess to drip away, then coat thoroughly in the panko breadcrumbs.
- Heat approximately 2 cm of vegetable oil in a deep pan over medium heat.
- Fry the aubergine for 2–3 minutes on each side until golden and crisp.
- Drain on kitchen paper and season lightly with sea salt.
- Serve immediately with steamed rice and katsu curry sauce.
Katsu sauce
Serves: people
Ingredients
- 2 tsp Olive oil
- 1 Banana shallot diced
- 2 clove Garlic minced or grated
- 10 g Fresh ginger 1 tbsp, grated
- 1 Carrot small, peeled and grated
- 1 tsp Mild curry powder
- 1 tsp Ground Turmeric
- 100 ml Vegetable stock
- 400 ml Coconut milk
- 2 tsp Light soy sauce
- Sea salt to taste
- Cracked black pepper to taste
Method
- Heat the olive oil in a small saucepan over medium heat.
- Add the banana shallot, garlic, fresh ginger, and grated carrot. Cook for 2–3 minutes until softened and fragrant.
- Add the spices and cook for another minute.
- Add the soy sauce and coconut milk.
- Pour in the vegetable stock and bring to a gentle simmer.
- Cook for 20 minutes until the carrot is soft and the sauce has reduced slightly.
- Blend until smooth if preferred.
Sticky Rice
Serves: people
Ingredients
- 150 g Sushi rice OR 150 g Short grain rice
- 250 ml Water
- 1/4 tsp Sea salt
Method
- Soak the rice in cold water for 20 minutes.
- Drain and rinse the rice under cold running water 3–4 times, or until the water runs clear.
- Place the rice and water into a pan and bring to a gentle simmer over medium heat.
- Once bubbling, cover with a lid and reduce the heat to low.
- Cook for 11 minutes without removing the lid.
- Remove from the heat and leave untouched for 10 minutes with the lid on.
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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