Recipe

CookingSun

KYOTO Oct-Dec2016

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
Sugar
Mirin
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 to
make 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.

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Recipe

CookingSun

KYOTO Oct-Dec2016

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 darker•
Pour 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):
1

ShrimpA few slices Pumpkin
A few pieces Green vegetable

50ml25g

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

2 tbsp1&½tsp1&½tsp

Dashi
Dark soy sauce
Mirin

Combine and bring to a boil for dipping sauce

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 oil

2

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Recipe

CookingSun

KYOTO Oct-Dec2016

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)
150ml
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
2g85ml
1 slice
1/4
1 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 cylinderRemove makisu
Cut into 6-8 pieces. Wet knife helps cutting easy3

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Cooking Sun

KYOTO Oct-Dec 2016

Afternoon Class #1 レンコンのごまみそ和え
Lotus root salad with miso and sesame sauce
Ingredients(1 person):
40g
10g
1 tbsp
½ tsp
¼ tsp
½ tsp
1 tsp

Lotus root
CarrotToasted sesame
Miso
Dark soy sauce
Mirin
Rice vinegar

Directions:
1. Grind toasted sesame and mix it with seasonings(miso, dark soy sauce, mirin and ricevinegar) in a bowl.
2. Slice lotus roots and carrots thinly and cook in the boiling water until tender but still crisp.
3. Strain the vegetables and dress with the sauce.

Afternoon Class #2 餃子Gyoza - Dumplings
Ingredients(1 person):
25g
15g
Some
3g
5pieces
½ tsp
½ tsp
¼ tsp
One pinch

Minced chicken
Cabbage
Japanese leek
GingerDumpling wrapper
Sake
Sesame oil
Dark soy sauce
Sugar and salt

A little
1 tsp
1 tsp

Sesame oil *after cooking
Rice vinegar
Combine for dipping sauce
Dark soy sauce

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

7.

Chop cabbage finely and sprinkle a pinch of salt.
Chop Japanese leek 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.
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.
Heat oil in a pan and put in gyoza. When it turns brown, pour in about 50 to 60ml waterand cook about 5 minutes with a lid on at medium high heat.
Evaporate excess moisture and sprinkle sesame oil*. Remove from the heat.
Serve dumplings brown side up with dipping sauce.
1

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KYOTO Oct-Dec 2016

Afternoon Class #3 肉じゃがNikujaga - Braised beef and potato
Ingredients(1 person):
50g50-60 g30-40g
20g
Some

Sliced beef
PotatoOnion
CarrotGreen beans

½ tsp
100ml
½ tbsp½ tbsp½ tbsp
1 tbsp

Vegetable oil
Dashi
Sake
Sugar
Mirin
Dark soy sauce

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

Peel potato and carrot and cut into bite-sized pieces. Cut onion into wedges.
Heat the oil in a sauce pan and stir the vegetables.
Add dashi into it. When it starts to boil, add beef. Unfold the sliced beef, moving around.
Skim off the foam.
Add sake, sugar, mirin and soy sauce.
Place a small lid directly on the surface (Otoshibuta - drop lid) and lower the heat.
Simmer until the potatoes are tender, about 10 minutes.
Uncover the pan and put green beans. Simmer for a few minutes until the liquid is almostgone.

Afternoon Class #4 えのきのかきたま汁
Dashi based soup with mushroom and egg
Ingredients (1 person):
150mlSomeSome
1 tsp
½ tsp
One pinch
½ tsp

Dashi
Beaten egg
MushroomSake
Light soy sauce
Salt
Potato starch *Mix with 1 tsp of water

Directions:
1.
2.
3.

Cut mushrooms into bite-sized pieces. Cook it in dashi.
Add seasonings. Bring it to a simmer and thicken the broth with potato starch and water
mixture.
Beat an egg in a bowl and pour evenly on the surface. Gently stir and remove from theheat.
2

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KYOTO Oct-Dec 2016

Afternoon Class #5 おにぎり
Rice ball with fillings
Ingredients (1 person):
½ cup
½ cup
One pinch

Rice (Short grain Japanese rice)
WaterSalt

SomeSome
Some

Pickled plum (Umeboshi)
Binito flakes
Kombu kelp
Anything you like!

Directions:
1.
2.
3.

Cook the rice. *Cool down the steamed rice a little. Wet both of your hands with water. Put a pinch ofsalt in your hands and rub to spread all around.
Scoop some warm rice on one hand. Press the middle of rice with your finger and put
your favorite filling inside. Then mold and press the rice around the filling gently to form
the rice into a triangle.

Afternoon Class #6 きゅうりの塩麹和え
Pickled cucumber

Ingredients (1 person):¼
A little½ tsp

CucumberGingerShio koji (Salted rice malt)

Direction:
1. Cut cucumber into bite-sized pieces and ginger into thin strips.
2. Coat it with shio koji (salted rice malt) in a bowl.

3

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Cooking Sun

KYOTO Oct-Dec 2016

Afternoon Class #7 抹茶ソルベ
Matcha (Green tea) Sorbet

Ingredients (1 person):
50ml
2 tsp
½ tsp
½ tsp

Soy Milk
Sugar
Corn starch
Matcha(Green tea powder)

Direction:
1. Mix matcha powder, sugar and corn starch very well in a saucepan.
2. Add soy milk. Heat gently, stirring and bring to a gentle simmer.
3. After removing from the heat, strain the mixture through a sieve into a bowl, and cool it toroom temperature.
4. Freeze it for about 30 to 45 minutes. As it begins to freeze near the edges, remove it from thefreezer and stir vigorously with a folk or spatula. Return to the freezer. Continue to check themixture every 30 to 40 minutes, stirring vigorously as it is freezing. Repeat this process for 2 to3 hours.

4

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