Recipe

Cooking Sun

Dec 2014 – Feb 2015

Morning Class #1 湯葉と水菜の煮浸し
Dashi Marinated Dried Bean Curd and Mizuna
Ingredients:
5g
35g
90cc
1 tsp
2 tsp
1 tbsp.
½ tsp

Yuba (Yuba = dried bean curd)
Mizuna (Mizuna =potherb mustard)
Dashi
Light soy sauce (dried bean curd = yuba)
Light soy sauce (mizuna)
Mirin
SesameDirections:1.

Cut yuba into 2cm pieces. Cut off the roots of mizuna and cut into 4-5cm pieces.

2.

Warm up dashi, and add light soy sauce and mirin.

3.

Put root parts of mizuna first in dashi. When they are boiled up, put the rest of mizuna
and boil them up again.

4.

Put yuba into dashi and warm up for one minute.

5.

Combine 3 and 4.

Morning Class #2 鶏肉の甘酢あん掛け
Stir-fried Chicken with Sweet Vinegar Starchy Soup
Ingredients:
80g
Chicken
Small amount Carrot and onion (*for chicken)
Small amount Ginger (*for chicken)½ tsp.
Sake and soy sauce (*for chicken)
1 tbsp.
Potato starch (*for chicken)
1 tsp.
Soy sauce (*for ‘An’ soup)½ tsp
Sugar and potato starch (*for ‘An’ soup)
1 tsp.
Vinegar (*for ‘An’ soup)
20cc
Water (*for ‘An’ soup)Directions:
1.

Make ‘An’ soup by mixing all the ingredients listed above.

2.

Cut chicken into 1cm pieces. Mix it with ginger, sake and soy sauce, and leave it for 10 minutes.

3.

Add potato starch to chicken and mix well. Stir-fry until it’s cooked well.

4.

Place chicken to another plate and stir-fry carrot and onion.

5.

Return chicken back to pan and stir-fry chicken, carrot and onion as mixing ‘An’ soup.

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1Recipe

Cooking Sun

Morning Class #3 ダシ巻きタマゴRolled Egg

Dec 2014 – Feb 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
TempuraLearn the secret of tempura batter and master the way to deep-fryshrimp straight.

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

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. (Just mix it lightly about 10times 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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2Recipe

Cooking SunDec 2014 – Feb 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
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

Rice
Vinegar
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

3Recipe

Cooking Sun

Dec 2014 – Feb 2015

Afternoon Class #1 ブロッコリーの胡麻味噌和え
Boiled Broccoli with Sesame and White Miso
Ingredients:
75g½ tbsp.
½ tbsp.
1 tsp.

Broccoli
SesameWhite miso
Soy sauce

Directions:1.

Mix sesame, white miso and soy sauce.

2.

Boil broccoli and drain water.

3.

Mix 1 and 2 well.

Afternoon Class #2 レンコンのはさみ揚げ
Sandwich Fried Lotus Root
Ingredients:
60g
50g

Lotus root
Minced chicken

Small amount Green onion
Small amount Ginger½ tsp.
One pinch
1 tsp.

Sake and soy sauce
Salt
Potato starch
Appropriate Potato starch (*to powder lotus roots before deep-frying)amountDirections:1.

Cut lotus root into 5mm pieces and soak into water for 5-10 minutes.

2.

Cut green onion and ginger into small pieces.

3.

Mix minced chicken, 1, sake, soy sauce, salt and one tsp. of potato starch.

4.

Dry lotus roots well, powder by potato starch and put 3 between 2 slices of lotus roots.

5.

Powder the other sides of lotus roots by potato starch and deep-fry for total 5 minutes.

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4Recipe

Cooking Sun

Dec 2014 – Feb 2015

Afternoon Class #3 カボチャの煮物
Simmered Pumpkin
Ingredients:
50-60g
100cc½ tsp.
1 tsp.

Pumpkin (about 3 slices)
Dashi
Light soy sauceMirin

Directions:1.

Cut pumpkin.

2.

Simmer pumpkin with dashi, light soy sauce and mirin for about 10 minutes.

Afternoon Class #4 旬の魚の野菜あんかけ
Seasonal Fish with Vegetable and Starchy Sauce
Ingredients:
A few slices Fish (Cod or other seasonal fish)
Small amount Carrot
Small amount Shimeji mushroom
1 tsp.
Potato starch (for fish)
50cc
Dashi (*for ‘An’ soup)½ tbsp.
Soy sauce (*for ‘An’ soup)½ tsp.
Sake, mirin and sugar (*for ‘An’ soup)
Potato starch (*for ‘An’ soup)Directions:1.

Cut carrot and shimeji mushroom into thin slices.

2.

Cut fish into small size and powder by potato starch.

3.

Stir-fry fish until well cooked. Remove it to another plate.

4.

Stir-fry 1 and pour soy sauce, sake, mirin and sugar when it is half cooked.

5.

Dissolve potato starch by little amount of water, pour it onto 4, and stir-fry a few minutes.

6.

Place 5 onto plate and put fish together.

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Cooking Sun

Dec 2014 – Feb 2015

Afternoon Class #5 炊き込みご飯
Dashi Steamed Rice with Seasonal Vegetable
Ingredients:
½ cup
90cc

RiceDashi

Small portion Burdock, Carrot, Shiitake mushroom

1 tbsp.
½ tbsp.
¼ tsp.

Sake
Light soy sauce
Mirin

Directions:1.

Cut burdock, carrot and shiitake mushroom into thin slices.

2.

Wash rice and drain water well.

3.

Pour dashi into rice and place 1 on top of rice.

4.

Add seasonings (sake, light soy sauce and mirin), mix them well and steam by ricecooker.

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