Rocket Recipe: Japanese Dressings

Over the past 5 months we’ve had so many wonderful clients and foodies requesting recipes and cooking tips while at home. But as we never half do things at Rocket, we decided to create our very own cooking show, with ingredients posted to Attendees, Rocket Masterclass!

Our brand new virtual cooking classes are the perfect way to elevate your cooking skills and enjoy an incredible Rocket dish all from the comfort of your own home. Cooking along live (or watching the recording later) with Rocket’s Exec Chef Ryan Stafford, you’ll learn his secrets for exceptional cookery without even needing to leave the house.

And it’s really not just about the class. We’ve delved into our little black book of suppliers to offer the best of the best, so that we can deliver our exclusive ingredients to you. Believe us when we say you can’t buy these in the supermarket!

If you’re interested in joining our next class, The Art of Italian Pasta, click here to learn more. To watch previous classes, head to our Masterclass video hub here.

Yuzu vinaigrette (makes 20ml)

10ml yuzu Juice
1 tsp soy sauce
Pinch of black pepper
1/5 of garlic clove, grated
1 ½ tbsp grapeseed or rapeseed oil

Simply mix together.

Ponzu salsa (makes 30ml)

10g  chopped onion
2 tsp soy sauce
½ tbsp lemon juice
10ml rice vinegar
Pinch of salt
¼ tsp of siracha
¼ tsp grated ginger
1 tbsp grapeseed or rapeseed Oil
2 tbsp finely chopped parsley

Simply mix together and set aside for 3-5 hours to marinate.

Goma dressing (makes 30ml)

2 tbsp white sesame paste (Tahini)
2 tsp white miso
40ml mirin
2 tbsp light soy sauce
1 tbsp rice vinegar
½ lemon, juiced
20g ground white sesame seeds

Simply mix together.

Chilli garlic crumb (makes 20g)

10g garlic crisp or 3g garlic seasoning (spices section in the supermarket)
5g chilli flakes or powder
10g lightly toasted sesame seeds

Simply mix together.

Miso marinade (works with fish, meat and vegetables)

75g sake
75g mirin
225 white miso paste
112g white sugar

Bring all ingredients up to a light boil in a medium saucepan whilst whisking lightly until sugar dissolved and well combined. Transfer to bowl or container, allow to cool completely in the fridge then use as a marinade.