Japanese Cooking Class Recipes

Menu

  • Two types of sushi rolls - California roll and veggie roll
  • Vegetable Tempura with soy ginger dipping sauce
  • Ramen (scallions, hard boiled eggs, nori, radish, enoki mushrooms)
  • Green tea

 

Sushi rolls

  • 2 cups sushi rice, extra fancy

  • 4 cups water

 

  • ¼ rice wine vinegar
  • ¼ water
  • ½ lemon sliced
  • 3 tbl. Sugar
  • 2 tsp. Salt

 

  • Nori sheets
  • English cucumber
  • Imitation crab
  • Avocado
  • Sesame seeds
  • Carrot
  • Daikon radish

Rinse the rice until the water runs clear. Cook the rice. Combine the Vinegar, Sugar, Salt, Lemon Slices, and Water in a saucepan.  Bring to a boil and remove from the heat. Pour over the rice and fold together to absorb the liquid. Spread the marinated rice evenly in a thin layer to cool.  Cover loosely with a damp towel to prevent the rice from drying out. Leave at room temperature. Cut the desired filling into lengths the same as the Nori Sheets.  

Wrap a Bamboo Sushi Mat with Plastic Wrap to prevent the rice from sticking to the mat.

Place 2/3 sheet of Nori onto the mat and, with damp hands, spread a ¼” thick layer of rice to evenly cover 2/3 of the Nori.  Place either cucumber, crab and avocado or carrot, radish and cucumber on top of the rice and roll firmly. Be sure not to crush the rice!  Seal the edges of the Nori together with a bead of water. When cutting the Sushi, ensure the blade of your knife is wet at all times.

Place 1/3 sheet of Nori onto mat and cover completely with ¼” layer of rice.  Sprinkle with with black and white sesame seeds if any are available. Turn rice covered Nori over.  Place filling in centre of the nori and roll as before. The rice will seal itself. Ensure there is a tight wrapping of nori around the filling.

Serve sliced into pieces with soy sauce, pickled ginger, and wasabi paste.

 

 

Vegetable Tempura

  • 1 cup of flour

  • 1 tablespoon cornstarch

  • 1 1/2 cups of seltzer water
  • Salt

Mix all ingredients and dip vegetables or meats as desired. Fry until golden brown and cooked through.

Soy Ginger Dipping Sauce

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 2 tablespoons finely grated ginger
  • 2 tablespoons chopped green onion
  • 2 medium cloves garlic, minced
  • 2 teaspoons sugar.
  • 1 teaspoon sesame oil

Stirr all ingredients togerther.

 

Ramen

  • 2 tsp fresh ginger, minced
  • 3 tsp fresh garlic, minced
  • 3 tbsp low-sodium soy sauce
  • 2 Tbsp cooking wine
  • 4 cups rich chicken stock
  • 1 oz dried shitake mushrooms (or 1/2 cup fresh)
  • 1-2 tsp sea salt, to taste
  • 1/2 cup scallions, sliced
  • 1 tbsp rice wine vinegar
  • 4 dash worcestershire Sauce

Ramen Garnish

  • Enoki mushrooms
  • Hard boiled egg
  • Nori
  • Radish
  • Noodles
  • Cilantro

Start with a small amount of vegetable oil in a pot. Sweat off the mushrooms, ginger, and garlic. Deglaze pot with cooking wine. To the pot add stock, soy sauce, vinegar and worcestershire season and bring to a simmer. Simmer soup for about 15-20 minutes. Remove from heat and add scallions. Place desired garnish in bowl and top with soup.  

 

 

 

 


 

 


 

 

 
 
    
     
      
   
  
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