Japanese Cooking Class 5 March

Serving: 20

Preparation time: 45 minute

Execution time: 45 minute

 

 

🍣Makizushi (sushi roll)- avocado, cucumber, salmon (makes 13 rolls)

 

Shari (Sushi Rice)

 

650g koshihikari- Japanese short grain rice

650g water

 

Method:

1.   Add the rice to a rice cooker pot and fill it up most of the way with cold water. Swish your hands around the rice rapidly for 30 seconds then dump out the cloudy water. Repeat, rinsing then dumping out the rice water 4 times or until the water runs semi clear.

2.   Fill the rice pot with enough cold water to cover the rice by at least 4 cms and let it rest for 30 minutes

3.   Drain the rice in a suspended colander and allow it to rest for 20 minutes.

4.   Place the rice back in the rice cooker pot, add 650ml water and cook in the rice cooker for 35 minutes.

5.   Remove the rice cooker pot from the rice cooker and turn the rice out into a large mixing bowl. Season the rice with the sushi su, pouring it over the rice and using a wooden spatula to disperse it, by sprinkling it all over. Mix the sushi rice, using the side of the wooden spatula to ‘cut’ the rice.

6.   Once the rice has cooled to around 40c. Cover it with a damp towel and keep it in an insulated container like an esky.

 


 

Sushi Su (vinegar)

 

92g rice wine vinegar

92g sugar

25g mirin

16g salt

4g kombu

 

Method:

1.   In a small sauce pot, heat all ingredients except the kombu, stirring constantly until all the sugar and salt dissolve.

2.   Add in the kombu and let steep for 1 hour. Discard the kombu.

 

Nikiri Shouyu (seasoned soy sauce)

300g shouyu (Japanese soy sauce)

40g raw sugar

60g mirin

10g katsuobushi

 

Method:

1.   Combine all ingredients except for the kastuobushi together in a pot.

2.   Place the pot over medium heat and stir it continuously until all of the sugar is dissolved. Just before the mixture reaches a boil, turn off the heat, add the katsuobushi and infuse for an hour.

3.   Strain and discard the katsuobushi.

 

 

 

🥬Asazuke (Mixed vegetable pickle with yuzu)

 

2 medium leaves of Chinese cabbage (wombok) (90-95g)

⅓ (50g) medium carrot, sliced

⅓ (50g) cucumber, sliced

1 tsp shio kombu

1x3cm piece of lemon peel

1/3 red Thai bird’s eye chili, sliced thinly

1 tsp yuzu juice

1 tsp rice wine vinegar

1 tsp raw sugar

½ tsp salt

 

Method:

 

1.   Slice the cabbage into 3x3cm squares and mix it with the remaining ingredients. Allow the mixture to rest and wilt for at least 15 minutes before serving.



 

 

Japanese Fried Chicken

600g boneless skin-on chicken thighs

½ kosher/sea salt

Freshly ground black pepper

2 Tbsp potato starch/cornstarch

2 Tbsp all-purpose flour

Canola

Seasonings:

½ teaspoon of ginger minced

1 clove garlic minced

½ Tbsp soy sauce

½ Tbsp sake

½ tsp sesame oil

 

Garnish (optional)

Lemon (for taste and garnish)

Japanese mayonnaise (optional for dipping)

Method:

2.   Cut each chicken thigh into pieces and season with salt and freshly ground black pepper. Combine ginger, garlic, soy sauce, sake, and sesame oil. Whisk all together.

3.   Add the chicken to the bowl and mix with your hands. Cover and keep in the refrigerator to marinate for 30 minutes.

4.   Pour the oil to a heavy-bottomed pot and heat the oil to 163 ºC on medium heat.

5.   First, lightly dredge each chicken piece in the flour and dust off the excess flour. Then dredge the chicken in the potato starch and remove excess starch. Continue with the remaining chicken. Do not overcrowd; add 3-5 pieces at a time. If you put many pieces in the oil, the oil temperature will drop quickly, and chicken will end up absorbing too much oil.

6.   Serve the chicken hot. Karaage is often served with a wedge of lemon and Japanese mayo (sprinkle Shichimi Togarashi for a bit of spice

Japanese Cooking Class 5 March

Ingredients

Methods

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