Recipe

Cooking Sun

March – May 2015

Morning Class #1 キャベツの梅サラダ
Salad of Cabbage and Pickled Plum
Ingredients:
20g
1/8
A pinch
1/3Cabbage
Cucumber
Salt
Pickled plum
Sweet vinegar (vinegar 15g/ sugar ½ tsp/ salt 1/3 tsp)
Bonito flakeSesameA little
A little

Directions:1.

Cut cabbage and cucumber. Mix well with salt.

2.

Get rid of water in the plastic bag and put vegetables into bowl.

3.

Mix vegetables with pickled plum, sweet vinegar and bonito flake.

4.

Put it onto a plate and sprinkle sesame a little.

Morning Class #2 鮭の煮物
Simmered Salmon
Ingredients:
1 slice
10g
10g
20g
1 ball1/2
A little
35cc½ tbsp.
½ tsp.

SalmonKonjack
Burdock
CarrotSatoimo (taro)
Shiitake mushroom
Salt
Dashi
Sake and soy sauce
Mirin

Directions:
1.

Wash burdock and peel off taro.

2.

Cut salmon, konjack, burdock, carrot, taro and shiitake into one mouth size.

3.

Soak shiitake mushroom into water till it gets soft.

4.

Pan-fly burdock, carrot, taro and salmon for a few minutes and add dashi and seasonings.

5.

Remove salmon and boil all the vegetables for 15-20 minutes. Put back salmon to warm it up.

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Cooking Sun

Morning Class #3 ダシ巻きタマゴ
Rolled Egg

March – May 2015	  	  	  	  	  	  	  	 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
Pour enough egg mixture into the oiled heated pan to cover its surface then roll up thehalf cooked egg from the back to the front
Repeat this until you use all the egg mixture

Morning Class #4 天ぷらTempura
Learn the secret of tempura batter and master the way to deep-fry
shrimp straight.

Ingredients (1 person):
1

ShrimpA few slices Pumpkin
A few pieces Mushroom

50cc
25g

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. (Just mix it lightly about 10
times without beating.)
Powder shrimp, pumpkin and burdock with flour
Dip the powdered ingredients into tempura batter and deep-fry them in heated oil(180℃ / 350°F) until cooked throughout
Remove from the oil

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Cooking Sun

March – May 2015

Morning Class #5 みそ汁
Miso Soup
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.
2.

Warm up dashi in middle heat and dissolve miso well by using chopsticks
Add the ingredients and stop before the soup starts to boil

Morning Class #6 巻き寿司
Sushi Roll
Ingredients can be almost anything! Here, let’s use cucumber,rolled egg, crab stick etc. to nicely decorate your sushi roll!

Ingredients (1 person):½ cup
12.5cc5g
2g
85cc
1 slice

RiceVinegar
Sugar
Salt
Water
Nori seaweed

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 easywww.cooking-­‐sun.com

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RecipeCooking Sun

March – May 2015

Afternoon Class #1 ちりめんじゃこのリンゴ酢和え
Salad of Dried Young Sardines with Apple Vinegar
Ingredients:
10g
1/2
A little
1/8
1 tsp.
1 tsp.

Chirimenjako (dried young sardine)
CucumberSalt
Apple
Sweet vinegar
Dashi

Directions:
1.

Round slice cucumber and mix with salt. Squeeze water.

2.

Peel off apple. Grate apple and mix with sweet vinegar and dashi into a bawl.

3.

Add cucumber and chirimenjako into bawl and mix well.

Afternoon Class #2 筑前煮	  	  	  	  	  	  	 Chicken Stew with Seasonal Vegetables
Ingredients:
1Satoimo (taro)
1/4Carrot
Small amount Burdock
Vinegar (a little)
1/8Konjack
2 pieces
Snow peas
40g
ChickenSesame oil (1 tsp), mirin (1 tsp), soy sauce (1 tbsp)
Dashi (100cc), sugar (1 tsp), sake (1 tsp)

Directions:
1.

Peel off taro and wash burdock.

2.

Cut taro, carrot, burdock, konjack and chicken into one mouth size.

3.

Stir-fry burdock and chicken first with sesame. Add taro and carrot and stir-fry more. Add konjacknext and pour seasonings (except for mirin) and dashi.

4.

Boil for another 3-4 minutes and lastly add mirin to make it look shiny.

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Cooking Sun

March – May 2015

Afternoon Class #3 豆腐の味噌田楽 	  	  	  	 Miso-dengaku Tofu
Ingredients:
80g
A little
1 tsp.
1 tsp.
1 tsp.

Tofu
Sesame oilMiso
Mirin
Sake

Directions:1.

Remove water from tofu by putting weight (ex. chopping board) on it.

2.

Mix miso, mirin and sake well to make sauce.

3.

Pan-fry both sides of tofu with sesame oil.

4.

Paste sauce to tofu.

Afternoon Class #4 キャベツ巻き	  梅肉ソース
Chicken's Cabbage Roll with Pickled Plum
Ingredients:
150g
2 leaves
1/4
1 piece
50g

CabbageAojiso (green perilla)
Cucumber
Myoga (Japanese ginger)
Chicken tender
Sake (1 tsp), salt and pepper (a little)
Ume (pickled plum)
Soy sauce, suger and sesame oil
Water
Sugar

½ tbsp.
¼ tsp.
½ tbsp.
optional

Directions:
1.

Boil cabbage for 2-3 minutes till it gets soft. (please do not cut cabbage.)

2.

Sprinkle sake, salt and pepper to chicken and boil it. When cooked, tear off chicken into pieces.

3.

Cut cucumber and Japanese ginger into thin strips.

4.

Roll 2 and 3 by cabbage and cut into half.

5.

Make sauce by mixing pickled plum, soy sauce, sugar, sesame oil and water.

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5Recipe

Cooking Sun

March – May 2015

Afternoon Class #5 そぼろ丼（絹さや）	  	  	  	  	 Soboro Don (rice with pan-fried minced beef)
Ingredients:
1/3 cup
30g
1 tsp.
1/2½ tsp.
a little
2 slices

Rice
Minced chicken
Mirin, soy sauce, sake
Egg
Mirin and sake
Salt
Snow pea

Directions:
1.

Stir-fry chicken with seasonings.

2.

Beat egg well and stir-fry it with seasonings.

3.

Boil snow pea and cut into thin slices.

4.

Put 1, 2 and 3 onto rice.

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