Recipe

Cooking Sun

Sep-Nov 2014

Morning Class #1 トマトの八方ダシ漬け
Japanese Soupstock Marinated Tomato
Tomato contains a lot of ‘Umami’. By finding a good way to cook thisversatile vegetable, embrace the magic of umami taste!

Ingredients (1 person):
14 tbsp
1/2 tbsp
1/2 tbsp
1 tbspOptional

TomatoDashi
Dark soy cause
Mirin
Vinegar
Edamame, bonito flake

Directions:
1.
2.
3.
4.

Put tomato into boiling water for 10 seconds and peel off the skinMix dashi, soy sauce, mirin and vinegar in a plastic bag
Soak tomato in dashi bag and leave it in fridge for about 30 minutes
Cut into 4 pieces if it is easy for you to eat.

Morning Class #2 ニンジンとアスパラの牛肉巻き
Beef Rolled Carrot and Asparagus
A very popular dish. Frequently appears in various types of bento.
Enjoy the simple but beautiful combination of beef and vegetables.

Ingredients (1 person):50g¼62 tsp
2 tsp
2 tsp
½ tsp

Sliced beef
CarrotAsparagus
Mirin
Dark soy sauce
Sake
Sugar
Small portion Ginger, wheat flour

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

Shred carrot in thin strip. Cut the edge and peal off the skin of asparagus.
Add salt in water and boil them for a few minutes
Line carrot and asparagus on beef, put salt and pepper, and roll it up
Powder wheat flour and stir-fry in middle heat. Add sake when beef starts to change
color
Once the beef rolls are cooked, add seasonings, cover and simmer about 10 minutes

6.

Mix the rest of seasonings and stir-fry in low heat for 1-2 minutes

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Cooking Sun

Sep-Nov 2014

Morning Class #3 ほうれん草の出し巻き卵	 
Spinach Rolled Egg
Learn the technique of rolled egg and feel Japanese mums’ love totheir family

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

Egg
SpinachDashi
Light soy sauce

Directions:
1.
2.
3.
4.

Boil spinach, take it out quickly and cut into pieces
Whisk the egg well, then add dashi, light soy sauce and spinach 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 have used all the egg mixture

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

Ingredients (1 person):1
1/6
1-2 twig
50cc
25g

ShrimpSweet potato
Maitake (dancing mushroom)
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, sweet potato and mushroom 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

Sep-Nov 2014

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

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 makisuCut into 6-8 pieces. Wet knife helps cutting easy

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Cooking Sun

Sep-Nov 2014

Afternoon Class #1 ほうれん草の胡麻和え
Spinach Dressed with Sesame Sauce
Enjoy the combination of sesame and spinach.

Ingredients (1 person):
2 bunches

1 tbsp.
½ tsp½ tsp
a few drops
a few drops

SpinachSesameDark soy sauce
SugarMirin
Dark soy sauce for washing spinach (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 the spinach and squeeze out as much water as you can. Cut into bite sizepieces. Squeeze out any remaining water
Wash the spinach with the soy sauce (Mura-arai), drain and squeeze out any
remaining soy sauce
Dress the spinach with the sesame dressing

Afternoon Class #2 かき揚げ
Kakiage - tempura of Mixed Vegetables andMushroom
Master another popular tempura style ‘Kakiage’.

Ingredients (2 persons):½
25ml
1 pinch
2 tbsp.
½ tbsp.
Half¼EggWater
Salt
Wheat flour
Potato starch
Sweet potato
Onion
Small portion Maitake mushroom, mitsuba (greenleaf)

Directions:1.

3.

Shred sweet potato and onion into thin strip. Cut mitsuba into 3cm pieces. Divide
mushroom into one mouthful sizes
Put vegetables in a bowl and mix well with the other ingredients (egg, water, salt,wheat flour and potato starch)
Deep-fry 1/3 or 1/2 of the mixture at a time, using ladle

4.

Divide it into 3 portions and deep-fry in 180℃ vegetable oil until color gets golden

2.

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Cooking Sun

Sep-Nov 2014

Afternoon Class #3 ブリの照り焼き
Teriyaki Fish (yellowtail)Learn the technique of teriyaki with popular fish ‘buri’ yellowtail.

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

Fish (yellowtail)
Dark soy sauce
Mirin
Sugar

Directions:
1.
2.
3.
4.

Sprinkle salt to get rid of fishy smell from yellowtail
Mix soy sauce, mirin and sugar to make teriyaki sauce
Stir-fry the fish
Pour teriyaki sauce onto the fish in the last moment and caramelize it for 20-30 seconds

Afternoon Class #4 けんちん汁
Japanese Vegetable Chowder
Enjoy the healthy mix of various vegetables in dashi-based soup.

Ingredients (1 person):
Small portion

150cc
Small portion

1 pinch
1 tbsp.
½ tbsp.

Konjac, radish, carrot, spring onion, burdock, fried-tofu, etc
Dashi
Sesame oilSalt
Sake
Light soy sauce

Directions:1.

Cut vegetables (Burdock needs to be sliced and konjac needs to be boiled after been
cut)

2.

Add sesame oil in a pan and stir-fry all the vegetables for 2-3 minutes

3.

Add salt, sake and soy sauce before pouring dashi. Simmer for 7-8 minutes

4.

Pour sesame oil for flavor

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Cooking Sun

Sep-Nov 2014

Afternoon Class #5 キノコとひじきの炊き込み御飯
Soy Sauce Seasoned Rice Cooked with Vegetables andMushroom
Learn how to give taste to rice by using dashi and how to enjoy moreby using mushroom and hijiki

Ingredients (1 person):
½ cup
1 tsp
2-3 twigs
90cc
1 tbsp.
½ tsp¼ tsp
one pinch
Optional

RiceHijiki
Shimeji mushroom
DashiSakeLight soy sauce
MirinSaltGreen peasDirections:
1.

Wash rice and drain water well. Pour dashi into rice

2.

Wash hijiki. Add hijiki and mushroom3.

Add seasonings (sake, soy sauce, mirin and salt), mix them well and stream by ricecooker

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