Japanese Cooking School in Kyoto

おいしい日本食を作ってみよう！
Enjoy cooking Japanese food!
RECIPE -Spring 2014www.cookingsun.co.jp
info@cookingsun.co.jp
Funayo-cho 679, Shimogyo-ku, Kyoto, JAPAN+81-(0)75-746-5094

Morning & Afternoon classes

だし - Dashi
Key Ingredient of Japanese Meal

Makes about 700 - 800ml
1L spring or filtered water
10g konbu, dried kelp seaweed (weight 1% of water)
20g katsuo bushi, fermented and dried bonito flakes (weight 2% of water)(for vegetarians, substitute shiitake mushroom for katsuo bushi)
一番だし - Ichiban-dashi (The first dashi)
1. Soak the konbu in cold water, heat until just before the water starts to boil.
2. Remove the konbu from the water then remove from the heat.
3. Add the katsuo bushi to the heated water and wait until it sinks.
4. Skim the white foam then filter out the katsuo bushi (do not squeeze it)
and you are done!
If you want to make 二番だし - Niban-dashi, the second dashi
Mix both konbu and katsuo bushi in 1/3 amount of water, and boil it for 15 minutes.
Filter out the katsuo bushi and squeeze it.

Morning & Afternoon classes

お椀 - Owan
Dashi Based Japanese Soup

Miso Soup (morning class)Suimono (afternoon class)Serves about 4Serves about 3

600ml dashi
4 teaspoons miso
100g tofu
2 teaspoons dried wakame seaweed

500ml dashi
1/3 teaspoon salt
2-3 drops light soy sauce
1 teaspoon sake2 teaspoons dried wakame seaweed
25g radish sprouts

1. Heat the dashi.
2. Mix in the remaining ingredients.
3. Cook thoroughly, being careful not to let the soup boil.

Morning & Afternoon classes

ご飯 - Gohan
The Heart of a Japanese Meal

Basic Steamed Rice (morning class)Serves about 4

2 masu cups Japanese rice(half masu cup per person is a normal portion,
1 masu cup = 180ml)
Spring or filtered water for soaking
2 masu cups spring or filtered water for cooking
1. Soak the rice in the spring or filtered water for 1 minute.
(Rice absorbs 80% of this water therefore spring or filteredwater is recommended.)
2. Drain the rice, add tap water for washing.
3. Wash it to get rid of the bran.
(Do this gently so that the rice does not get damaged.)
4. Drain the water and repeat steps 2 and 3.
5. Drain the water again, put the washed rice into the rice cooker, pour the spring or
filtered water, and turn it on. (If the rice cooker has the scale marks, use the correct one
to measure the water.)

Kayaku-gohan, Steamed Rice Mixed with Various Vegetables (afternoon class)Serves about 8

3 masu cups Japanese rice
3 masu cups dashi
1 tablespoon dark soy sauce
1 teaspoon sake
50g thin stripped carrots
50g thin stripped burdock root
50g sliced shiitake mushroom
50g sliced fried tofu
Wash the rice in the same way as basic steamed rice.
Put all the ingredients into the rice cooker, mix together, and turn it on.
How to Cook Rice with a Pan
Prepare a pan with a lid. (A thick, heavy pan and lid is recommended.)
Wash the measured rice, drain the rice, then place it in a prepared pan, and pour themeasured water in. Bring the water to boiling over a hight heat. Once boiling, continue tocook for 15 more minutes over a low heat.

Morning Class

煮物 - Nimono
Simmered Seasonal Vegetables
Serves 4

8 pieces bamboo shoot8 pieces Japanese radish
8 pieces carrot8 pieces broccolini
400ml dashi
50ml mirin
50ml light soy sauce
1 teaspoon salt for boiling
1. Make Happo dashi soup by mixing by all the wet ingredients.
(dashi:mirin:light soy sauce in 8:1:1 proportion)
2. Prepare the vegetables:
Root vegetables
Boil the vegetable using cold water until they become tender.
Drain the vegetables, then simmer them in Happo dashi soup for 5-10 minutes.
Leaf vegetables
Place the vegetables in salted boiling water until they become tender.
Once tender, shock them in ice water.
Drain and squeeze out the water well, then add the cooled Happo dashi soup.

Morning Class

焼き物 - Yakimono
Seasonal Fish Teriyaki with Dashimaki, Rolled Egg

Seasonal Fish Teriyaki

Dashimaki

Serves 1

Serves 1-2

60-70g fish
Teriyaki sauce(dark soy source:mirin:sugar in 10:10:2
proportion)
1. Make Teriyaki sauce by mixing the darksoy source, mirin and sugar. (Sugar can besubstituted with honey or jam.)
2. Pan-fry the fish over a low medium heat.
3. Add the teriyaki sauce and cook until thefish is fully glazed and shiny, then remove
from the heat.

1 egg
1 tablespoon dashi
1/2 teaspoon light soy sauce
1. Whisk the egg well, then add the dashi
and the light soy sauce to it.
Mix them together.
2. Pour enough egg mixture into the oiled
heated pan to cover its surface then rollup the half cooked egg from the backto the front.
3. Repeat this until you have used all theegg mixture.

Morning Class

揚げ物 - Agemono
Agedashidofu, Deep Fried Tofu, Chicken Karaage and Okra
Serves about 2-3100g firm tofu
100g boneless chicken leg
3 okraPotato starch
Salt and pepper
Tempura soup (dashi:mirin:dark soy sauce in 4:1:1 proportion)
Cooking oil for deep frying
1. Make tempura soup by mixing dashi, mirin and dark soy sauce.
2. Cut the tofu, chicken and okras.
3. Dry the tofu using kitchen paper, powder the potato starch onto each side.
4. Season the chicken with salt and pepper, powder it with potato starch.
5. Deep-fry the tofu, chicken and okra in the heated oil (180℃ / 350°F) until
cooked throughout. Remove from the oil.
6. Place the tofu, chicken and okra into a deep dish and pour over warmed tempura soup
to serve.

Afternoon Class

胡麻和え - Gomaae
Boiled Spinach with Sesame Dressing
Serves about 3

2 tablespoons sesame
1 teaspoons sugar
2 teaspoon dark soy sauce
1/2 teaspoon mirin
5 bunches spinach
1 teaspoon dark soy sauce for washing
Katsuo bushi for topping
Dashi, lemon zest (optional)
1. Grind the sesame by using a mortar and a pestle, until around 70% is crushed.
2. Mix in the first 4 ingredients into the sesame. (Add some dashi if you prefer.)
3. Place the spinach in salted boiling water until it gets tender. Once tender, shock it inice water.
4. Drain the spinach and squeeze out as much water as you can. Cut into bite size pieces.
Squeeze out any remaining water.
5. Wash the spinach with the soy sauce (Mura-arai), drain and squeeze out any remaining
soy sauce.
6. Dress the spinach with the sesame dressing.
7. Top with katsuo bushi to serve. (Lemon zest is also recommended.)Afternoon Class

揚げ物 - Agemono
Jagaimo-Manju, Deep Fried Potato Dumplings with Minced Chicken Stuffing and Vegetables
Serves about 6For potato dough300g mashed potato
1/2 teaspoon salt
1 tablespoon potato starch
1 egg white
For stuffing
100g minced chicken
1 tablepoon sake2 teaspoons dark soy sauce
2 teaspoons sugar
6 pieces okra
Cooking oil for deep frying
For Ankake soup

300ml dashi
1/2 teaspoon salt
2 drops light soy sauce
1 tablespoon potato starch
1 tablespoon spring or filtered water
Wasabi for topping
1. Make the potato dough by mixing the first 4 ingredients and set aside.
2. Make the stuffing by stir-frying the chicken with the remaining ingredients over amedium heat until the chicken is done. Drain the chicken.
3. Place 1/6 of the potato dough on your hand, flatten the dough like a pancake.
4. Place 1/6 of the chicken stuffing onto the flattened potato, wrap the potato dough.
5. Repeat steps 3 and 4 to make 6 potato dumplings.
6. Deep-fry the potato dumplings and okra in the heated oil (180℃ / 350°F) until
cooked throughout. Remove from the oil.
7. Make Ankake soup by mixing the first three ingredients in a pan, set to boil.
Meanwhile, mix the remaining two ingredients in a small bowl and set aside.
Once the soup boils, stir in the starch mixture until it thickens. Remove from the heat.
8. Place a potato dumpling and some okra into a deep dish, pour Ankake soup over,and top with wasabi on the potato dumpling to serve.

Afternoon Class

焼き物 - Yakimono
Miso Flavored Baked Fish
Serves about 2

2 tablespoons miso
1 tablespoon sake1 tablespoon mirin
1 teaspoon sugar
2 fillets fish
1. Make miso paste by mixing the first 4 ingredients.
2. Cover the fish with the miso paste, wrap in plastic, and leave it overnight ina fridge.
3. When the fish is ready to cook, wash out the miso paste with running water.
4. Pan-fry the skin side first over a medium heat, flip halfway through cooking.
Cook until the fish is done.