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Friday, 18 November 2016

A Taste of Japan; Miso Soup and Pork Gyoza with Gomadare Sauce

After a fantastic evening at Jamie Oliver's Cookery School at Westfield Shepherd's Bush, I wanted to share the lovely recipes with you of everything we cooked on the night. This post will focus on Miso Soup and Pork Gyoza with Gomadare Sauce and the next will show you how to make the Stir Fry and Teriyaki Chicken.

Miso Soup and Pork Gyoza with Gomadare Sauce

Miso dofu


2 teaspoons dashi powder
4 tablespoons miso paste
6 tablespoons saké
400g firm tofu
1 teaspoon sesame seeds
1 teaspoon black sesame seeds
1 spring onion


1. Heat 600ml of water in a pan and add the dashi powder and miso paste, stirring to ensure they dissolve completely and there are no lumps

2. Add in the saké and bring the mixture to the boil. Taste the sauce and adjust the flavour to your tastes.

3. Remove the tofu from the packaging and rinse under cold water if needed. Cut into squares and add to the simmering miso mixture. Ensure the cubes are submerged then reduce the heat and simmer the tofu for between 5 to 8 minutes. Ladle the sauce over the tofu occasionally to ensure it is full of flavour and evenly cooked.

4. Remove from the heat and carefully spoon the cooked tofu into serving bowls, gently ladle over the sauce

5. Toast the sesame seeds in a dry pan until golden brown then sprinkle on top with the black sesame seeds and thin slices of the spring onion.

Pork Gyoza


150g Italian ‘00’ flour

Gyoza filling

200g higher-welfare pork belly
2 cloves of garlic
5cm piece of ginger
1 fresh red chilli
4 spring onions
250g white cabbage
1 teaspoon sesame oil
1 teaspoon miso paste
1 teaspoon low-salt soy sauce
Olive oil


1. To make the gyoza skins add 90ml of boiling water to the ‘00’ flour and mix well with a fork

2. Leave to cool for 5 minutes then knead the dough until it’s stretchy, smooth and tight. Let the dough rest for another 5 minutes to relax the gluten

3. If using immediately, on a dusted work surface roll the dough out to around ½ a cm thick. Cut circles that are roughly 7cm wide out of the dough and keep re-rolling the offcuts to get as many circles as you can. Once cut, lay them on a clean work surface and cover them with a damp tea towel to stop them drying out until you need them. You can make the dough the night before and keep it tightly wrapped in clingfilm to make the gyoza skins when you need them

4. For the gyoza filling, roughly chop the pork belly and blend to a paste in a food processor.

5. Peel and roughly chop the garlic and ginger, roughly chop the chilli, spring onions, cabbage leaves and add to the food processor with the pork and the sesame oil, miso paste and soy sauce. Blend to a rough paste

6. To assemble the gyoza, lightly dust a tray with cornflour and place a small bowl of water alongside it. Take one of your gyoza skin circles and place 1 teaspoon of the filling on to the middle of it, brush
the edges with a little water then fold the wrapper in half over the filling to make a half moon shape. Pinch and pleat the edges to seal, then place bottom-side down onto the flour-dusted tray. Repeat with the remaining ingredients.

7. Heat a splash of olive oil in a non-stick
pan over a high heat, then add the gyoza, bottom-side down, in a single layer – you’ll need to do this in batches. Reduce the heat to medium and fry for 2 minutes, or until the undersides are golden.

8. Pour 1cm of water into the pan, bring to the boil, then cover and reduce to a medium-low heat. Simmer for 6 to 8 minutes, or until the liquid has almost evaporated. If it reduces too quickly, top up with a splash more water halfway through. Remove the lid and fry for a further minute, or until the undersides are crisp.

Gomadare Dipping Sauce


6 tablespoons tahini paste
5 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons rice vinegar
10 tablespoons of sesame seeds


1. Lightly toast sesame seeds in a dry pan, remove from the heat and cool. Add to a pestle and mortar and bash into a paste

2. Add the tahini, soy, mirin and rice vinegar to the bashed sesame seeds and mix well. The sesame seeds will thicken the sauce so add a little cold water if needed until it is the consistency to be dipped in

Let me know if you try this at home!

Love Lauren xx

1 comment

  1. the gyoza doesnt sound that difficult to make. looks yum!
    Pam xo/ Pam Scalfi♥


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