Recipe

CookingSunMar-Jun. 2016

Morning Class #1 Gomaae(Salad Dressed with Sesame Sauce)
胡麻和え
Ingredients (1 person):
2 bunches

1 tbsp1 tsp½ tsp
a few drops
a few drops

SpinachSesameDark soy sauce
SugarMirin
Dark soy sauce for washing vegetables (Mura-arai)

Directions:
1.
2.
3.
4.
5.

Grind sesame until about 70% are crushed. Mix sesame, soy sauce, mirin and sugar tomake sesame dressing
Boil spinach in salted water for 1 minute and put it in ice water
Drain water and squeeze out as much water as you can. Cut into bite size pieces.
Squeeze out any remaining water
Wash the spinach with the soy sauce (Mura-arai), drain and squeeze out anyremaining soy sauce
Dress the spinach with the sesame dressing

Morning Class #2 Teriyaki Chicken
照り焼きチキンIngredients:
60-70g1 tbsp
1 tbsp½ tsp

Chicken breast or thigh
Soy sauce
Mirin
Sugar
teriyaki sauce => soy sauce: mirin : sugar = 5:5:1

Directions:
1. Make Teriyaki sauce by mixing soy sauce, mirin and sugar. (Sugar can besubstituted with honey or jam.)
2. Pan-fry the chicken over a low medium heat.
3. Add the teriyaki sauce and cook until the chicken is fully glazed and shiny,then remove from the heat.

1

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CookingSun

Mar-Jun. 2016

Morning Class #3 Rolled Egg
ダシ巻きタマゴ
Learn the technique of rolled egg and feel Japanese mums’ love to their family

Ingredients (1 person):
1
1 tbsp.
½ tsp.

Egg
Dashi
Light soy sauce

Directions:
1.
2.
3.

Whisk the egg well, then add dashi and light soy sauce to it•
It’s preferable to use light soy sauce so the egg does not get darkerPour enough egg mixture into the oiled heated pan to cover its surface, then roll up
the half cooked egg from the back to the front
Pour the rest of egg mixture and repeat again•
Make sure to lift up the cooked egg and tuck the second egg mixture underneathMorning Class #4 Tempura
天ぷら
Learn the secret of tempura batter and master the way to deep-fry
shrimp straight.

Ingredients (1 person):
1ShrimpA few slices Pumpkin
A few pieces Green vegetable

50cc25g

Water
Wheat flour (even better if you mix a bit of egg and baking powder)

Directions:
1.

2.
3.

4.

Make the tempura batter by stirring the flour into the water.
Do not over mix otherwise gluten forms••
Use cold water to avoid gluten
Powder shrimp, pumpkin and green vegetable with wheat flour
Dip the powdered ingredients into tempura batter and deep-fry them in heated oil(180℃ / 350°F) until cooked throughout•
When the bubble starts to be smaller (less water in the food), it’s time to pick up
Remove from the oil2www.cooking-sun.com

RecipeCookingSunMar-Jun. 2016

Morning Class #5 Miso Soupみそ汁
Must have dish of Japanese meal. Avoid boiling the soup in order to keep
the nice aroma of miso.

Ingredients (1 person):
1 tsp (5g)
150cc
Optional

Miso
Dashi
Wakame seaweed and your favorite vegetables

Directions:
1. Warm up dashi in middle heat and dissolve miso well by using chopsticks• Make sure not to boil miso soup so it does not lose its best aroma
2. Add the ingredients and stop before the soup starts to boil

Morning Class #6 Sushi Roll
巻き寿司
Ingredients (1 person):½ cup
12.5cc5g
2g
85cc
1 slice
1/42 slices
2-3 slices

Rice
Vinegar
Sugar
Salt
Water
Nori seaweed
CucumberKanpyo（かんぴょう）
Egg roll

Directions:
1.
2.
3.
4.
5.

Place a sheet of nori on makisu (bamboo rolling mat) and thinly spread rice. Leave
one edge (about 2-3cm) without rice
Place your favorite ingredients onto nori of one third of your side horizontally
Grab the bottom edge of makisu and roll it into a tight cylinder
Remove makisu
Cut into 6-8 pieces. Wet knife helps cutting easy3

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Cooking Sun

Mar-May 2016

Afternoon Class #1 茶碗蒸し
Chawanmushi - Steamed Egg Custard

Ingredients(1 person):20g½ tsp
One pinch
½75cc
½ tsp
One pinch
Some
SomeChicken breast or thighSakeSaltEggDashi
Light soy sauce
Salt
Carrot, Mushroom, Fish paste
Mitsuba herb

Directions:
1.
2.
3.
4.
5.
6.

7.

Sprinkle sake and salt on chicken.
Slice carrot thinly and cut out the shape using blossom shaped cutters. Make a decorative
cut with fish paste.
Crack the egg into a bowl and mix gently. Add dashi, light soy sauce and salt.
Strain through a sieve to make a smooth mixture.
Put chicken, fish paste and mushroom in a cup and pour the mixture.
Put the cup in a pan and add hot water to come about 1.5-2 cm up the side of the cup.
Put a lid on and steam at high heat for 1 minute. Turn down the heat to low and steam foranother 15 minute.
Put mitsuba on top and leave for a while with a lid on.

1

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Mar-May 2016

Afternoon Class #2 餃子Gyoza Dumplings

Ingredients(1 person):
25g
15g
Some
3g
5pieces
½ tsp
½ tsp
¼ tsp
One pinch¼ tsp

Minced chicken
Cabbage
Scallion
GingerDumpling wrapper
Sake
Sesame oil
Soy sauce
Sugar and salt
Sesame oil *at the end

Directions:
1.
2.
3.

Chop cabbage and sprinkle a pinch of salt.
Chop scallion and grate ginger.
Put minced chicken in a bowl and add 1. and 2.
Add sake, soy sauce, sesame oil, sugar and salt, and mix altogether.
4. Divide the filling into 5 and place each in the center of wrapper. Wet the edges with thewater and flour mixture. Fold in half and pinch pleats into edges and wrap up.
5. Heat oil in a pan and put in gyoza. When it turns brown, pour in about 80cc water andcook 5 minutes with a lid on at medium heat.
6. Evaporate excess moisture and sprinkle sesame oil. Remove from the heat.

2

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Mar-May 2016

Afternoon Class #3 牛肉しぐれ煮
Shigureni - Simmered beef and vegetables
Ingredients (1 person):
50g
10g
Some
5g
½ tsp
25cc
1 tsp
1 tsp
1 tsp
1 tsp

BeefBurdock
White part of scallion
GingerSalad oilDashi
Soy sauce
SakeMirin
Sugar

Directions:
1.

2.
3.
4.

Slice burdock and cut ginger into thin strips. Make a shallow cut lengthwise on scallion
and remove the green core. Lightly press a white part to flatten it and cut into fine strips.
Soak in water for a while and drain water well. Cut green part diagonally.
Pan-fry ginger with salad oil. Add beef, scallion and burdock and cook for a while.
Mix dashi and seasonings and pour it into a pan. Cook till the liquid evaporates and gets
thicker.
Put white part of scallion on top after serving in a plate.

Afternoon Class #4 いんげんと人参の和え物
Green beans and carrot with sesame dressing
Ingredients:
25g
10g
1 tbsp½ tsp½ tsp
One pinch

Green beansCarrot
SesameSoy sauce
MirinSalt

Directions:1.

Remove the stem ends of green beans. Cut each into 2 to 3 pieces diagonally.
Cut carrot into thin strips.
2. Spread green beans and carrot in a pan. Sprinkle a pinch of salt, pour in 40 to 50ml ofwater and put a lid on.
3. Put the pan over medium heat. Once water boils, lower the heat and cook until tenderbut crisp. Cool down the pan in cold water and drain well.
4. Grind sesame and mix it with soy sauce and mirin in a bowl. Dress vegetables with it.

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Cooking Sun

Mar-May 2016

Afternoon Class #5 炊き込み御飯
Takikomi Gohan – Dashi Steamed Rice

Ingredients (1 person):
½ cup
Some
90cc
1 tbsp.
½ tbsp.
¼ tsp
one pinch

Rice
Vegetable and mushroom
Dashi
Sake
Light soy sauce
Mirin
Salt

Directions:
1.
2.
3.

Wash rice and drain water well. Pour dashi into rice
Add vegetable and mushroom
Add seasonings (sake, soy sauce, mirin and salt), mix them well and stream by ricecooker

Afternoon Class #6 お吸い物
Osuimono - Dashi based soup

Ingredients (1 person):
30g
One pinch
A little
A littleOptional

Dashi
Salt
Light soy sauce
Sake
Seasonal vegetables

Direction:
1. Heat up dashi and add seasonings.
2. Add vegetables.

4

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