Amazing Race Chinese Dumplings
🥣 Miso Shiru- Miso Soup Miso soup is a fundamental aspect of Japanese cuisine. It’s traditionally eaten as an accompaniment with any meal of the day. This particular...
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Social Cooking Class - Japanese
Publish on: 02 August, 2022 | In:m | Author by: Dylan Vickers-Fukakusa
Social Cooking Class - Japanese
🐟 Dashi Stock - Bonito and Kelp Stock
Dashi stock is a fundamental component of Japanese cuisine. It has a light, smokey flavour from a mixture of deep-sea kelp, and katsuobushi, or dried and smoked skipjack tuna flakes.
Serves: 2
Preparation time: 5 minutes
Execution time: 15 minutes
INGREDIENTS
1L water
15g katsuobushi (bonito flakes)
10g kombu
METHOD
Place the water and kombu in a large sauce pot and set it over medium-low heat.
Heat the water slowly over the course of 5-10 minutes until small bubbles appear around the side of the pot, or when the water reaches around 80C.
Steep the kombu for 40-60minutes.
Remove to kombu from the pot and discard.
Bring the liquid to a just before a boil and immediately shut off the heat.
Add in the katsuobushi and steep for 10 minutes off the heat.
Strain out the katsuobushi through a cheesecloth or a fine-mesh strainer.
🍘 Okonomiyaki - Bacon and Cabbage Pancake
Okonomiyaki means ‘however you like it, grilled’ in Japanese which means that in Japan you can find okonomiyaki in all sorts of shapes, sizes, and with every imaginable garnish and topping underneath the sun. We use a little bacon and cabbage as a base for this recipe but feel free to experiment with different combinations of vegetables, and try substitution other protein for the bacon: thin slices of tofu, beef or seafood, for instance.
Serves: 2
Preparation time: 15 minutes
Execution time: 7 minutes
INGREDIENTS
30g flour
50g dashi stock
1 eggs
1 slice bacon (25g)
50g wombok or cabbage, cut into small chunks
1 tbsp tenkatsu (substitute rice bubbles)
1 tsp vegetable oil
½ tbsp beni shoga (red pickled ginger)
¼ tsp baking powder
1 pinch salt
Garnishes:
1 tsp beni shoga (red pickled ginger)
2 tbsp katsuobushi (bonito flakes)
1 spring onion, sliced thinly
1.5 tbsp kewpie (Japanese mayonnaise)
1.5 tbsp Okonomi sauce
1 tsp ao noriko (green seaweed powder)
10g kizami nori (finely julienned roasted seaweed paper)
METHOD
Heat a heavy-bottomed skillet over medium heat.
To make the batter, combine the sliced cabbage, egg, dashi stock, salt, baking powder, beni shoga, rice bubbles, and flour in a mixing bowl and lightly stir to combine.
Add in 1 tsp of vegetable oil and one slice of bacon.
Gently fry the bacon on both sides until it is lightly golden brown. Be careful not to over fry it.
Pour the batter on top of the bacon. Gently shape the batter into a pancake that’s about 12cm in diameter and a little less than a centimetre in height.
Cook for 3-4 minutes until the pancake starts to feel firm enough to flip, and has a light brown colour on the surface. Flip the pancake and cook it for 1-2 minutes on the other side.
Transfer the pancake to a serving dish. Drizzle an even zig-zag of okonomi sauce over the surface of the pancake. Follow the same with the okonomi sauce. Sprinkle an even layer of the ao noriko over the surface of the pancake, then with the katsuobushi and thinly sliced spring onion. Finally, place a tuft of the kizami nori in the centre of the pancake.
🍶Tare Sauce- Soy Sauce Glaze
This deep and rich sauce is ideal for grilling or pan-frying, it glazes fish, meat or hearty vegetables with a mirror sheen of sweet and savouriness.
Prep time: 10 minutes
Execution time: 5 minutes
Serves: Makes 150ml
INGREDIENTS
4 tbsp (60g) tamari
4 tbsp (60g) soy sauce
4 tbsp (60g) mirin
4 tbsp (60g) sake
4 tsp (24g) raw sugar
METHOD
Combine all ingredients in a small saucepan and bring to a boil. Using a barbecue lighter, ignite the sauce. When the flame is extinguished, turn the heat immediately off.
🥩Enoki-Niku Maki - Enoki Mushroom and Beef Rolls
This dish makes a great appetiser and works well for casual gatherings. The enoki mushrooms provide a satisfying little crunch accompanying rich slices of beef, glazed in tare sauce. These are great skewered and grilled or pan-fried.
Serves: Makes 10 rolls
Active time: 15 minutes
Total time: 25 minutes
INGREDIENTS
230g rump steak or eye of round, thinly sliced
180g enoki mushrooms, bottom stem removed
100ml tare sauce
½ tbsp vegetable oil for frying
METHOD
Place the rump steak on a tray lined with baking paper into the freezer for 45 minutes- 1 hours. This will allow the steak to half-freeze which will make it much easier to slice. Once the rump steak has hardened substantially, but not become frozen solid, slice it with a very sharp knife as thinly as possible. You’re aiming for 2cmx8cm slices. Next, place a small bundle of about 12 enoki mushrooms into the centre of the steak slice and use the steak slice to roll it into a tight bundle.
Heat a skillet over medium heat. Place the vegetable oil inside. Fry the rolls for 3-4 minutes, flipping halfway through, until they are golden brown on both sides. Place 100ml of tare sauce into the pan and continue cooking until the sauce evaporates and glazes the rolls evenly in a viscous sauce. Be careful not to let it burn.
🍣Makizushi- Sushi Rolls
These sushi rolls can be made with any type of seasonal raw fish, and vegetables. A refreshing, light and non-obtrusive vegetable like cucumber, blanched asparagus, carrot, or sprouts.
Serves: Makes 2 rolls
Total time: 2 hours
Active time: 45 minutes
INGREDIENTS
200g of sushi-grade salmon, sliced into 1x1x20cm batons
1/2 cucumber, sliced thinly, seeds removed
½ avocado, sliced
10g gari (pickled ginger)
½ tsp wasabi
6 sheets of nori seaweed, cut in half
1 tbsp soy sauce for dipping
METHOD
1. To prepare the salmon, remove the skin and slice it thinly. Try to make sure the salmon stays cold the whole time so that the fat doesn’t come out of the fish.
🍶Sushi Su- Rice Vinegar Seasoning
Preparation time: 2 minutes
Execution time: 5 minutes
Serves: makes 1 batch of sushi rice
INGREDIENTS
100g rice wine vinegar
80g sugar
25g mirin
16g salt
4g kombu
METHOD
In a small saucepot, heat all ingredients except the kombu, stirring constantly until all the sugar and salt dissolve.
Add in the kombu and let steep for 1 hour. Discard the kombu.
🍚 Shari- Sushi Rice
Preparation time: 30 minutes
Execution time: 10 minutes
Makes: 12 rolls
INGREDIENTS
600g koshihikari- Japanese short grain rice
675g water
METHOD
Place the rice in a mixing bowl and rinse it under cold water, swishing it around with your hands. Dump out the cloudy, starchy water and fill the bowl up again. Rinse and repeat 2 times until the water runs semi-clear.
Pour enough cold water over the rice to submerge it by at least 4cm and let it rest for 30 minutes. Drain the rice in a colander suspended above a bowl and allow it to rest for 20 minutes.4.)
Place the rice in a rice cooker with 650g of water or place it into a covered sauce pot with 675g of water.
Cook the rice in the rice cooker for 35 minutes. Alternatively, place a saucepan over medium heat and bring it up to a boil. When the liquid starts to boil, place the lid on, turn down the heat to low and simmer the rice for 13-14 minutes. Turn off the heat and allow the rice to rest for 10 minutes with the heat off.
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. Once the rice has cooled to around 40c. Cover it with a damp towel and keep it in an insulated container like an esky.
Prepare a bowl of water for dipping your hands. To form the maki sushi, place 1 sheet of the nori seaweed on a cutting board, rough side facing up. Wet your hands in the water and grab 85g of the seasoned sushi rice. Spread the rice all over the surface of the the nori, leaving a 1cm gap at the top.
🥣 Kinoko Miso Shiru- Mushroom Miso Soup
Miso soup is a fundamental aspect of Japanese cuisine. It’s traditionally eaten as an accompaniment with any meal of the day. This particular version has deep earthy notes from a blend of fresh mushrooms. Miso paste, a fermentation of soybeans, wheat and rice, has a high concentration of various B vitamins, E vitamins, as well as both pro and pre-biotics.
Serves 2
Preparation Time: 15 minutes
Execution Time: 30 minutes
INGREDIENTS
400ml dashi stock
40g mixed mushrooms (baby or king oyster mushrooms, shiitake mushrooms) sliced
1 spring onion, sliced thinly
20g tofu, chopped into 1x1cm cubes
1 tbsp aka or genmai miso
METHOD
Place the cut tofu and spring onion into miso soup bowls.
Place the dashi stock into a small saucepan gently heat the stock over medium-low heat until it reaches a simmer. Place the sliced mushrooms in the broth and simmer for 2-3 minutes until the mushrooms are tender.
Place the miso in a small bowl. Add a little spoon of the dashi stock and mix the miso with chopsticks until it dissolves and the paste loosens up a little. Pour the loosened up paste into the soup, add enough miso as necessary.
Social Cooking Class - Japanese
Ingredients
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