Sachie Nomaru-Siu is the face of Sachie’sKitchen, which runs cooking classes in their (soon-to-be opened) premises in Parnell teaching hands-on simple ways to cook Japanese. Sachie ran some classes recently at Nosh Food Market in Mt Eden.
What I especially like about Sachie is that she extols the virtues of shortcuts wherever possible. My kind of cooking lesson! No one will know if you mixed your own sushi vinegar or buy ready prepared, and no one will know if the gyoza was made last weekend, frozen and cooked just before a weekday dinner party. Why make your own bonito stock when instant bonito powder is available?
The first recipe was gyoza (Japanese dumplings)
600g lean pork mince
¼ head of cabbage, shredded
Ginger, chopped finely
4 Shitake mushrooms, – soaked for 30 minutes, then chopped
A packet of gyoza wrappers
2 tbsp Sesame oil
3 tbsp Soy sauce
3 tbsp Soy sauce
1 tbsp Rice vinegar
La-yu chilli oil (optional)
Salt the cabbage, leave for 20 minutes, then squeeze the water out. Mix pork, cabbage, ginger, shitake mushroom and soy sauce. Season with salt and pepper. Mix well using fingers.
Make gyoza: place a teaspoon of filling in the middle of the round wrapper, wet edge, then pleat the edges. Sachie made it look easy, but it takes practice!
Heat a tbsp of sesame oil in a non-stick frying pan. Fry gyozas on high heat for 2 minutes. Add ¾ cup water in pan and steam until water has fully evaporated.
Sachie took us through how to make inari sushi, and also how to roll Maki sushi, – again, her technique here was invaluable. She also showed us the way to make Temaki (cone) sushi which is the sushi of choice in Japanese households.
We got to taste the creations, and yes, they were fresh-tasting, beautiful to look at and delicious! I am hugely tempted to sign up for the class on how to make okonomiyaki, the Japanese ‘pancake’.