Recipe

Cooking Sun

June - August 2015

Morning Class #1 Gomaae(Salad Dressed with Sesame Sauce)
胡麻和え
Ingredients (1 person):
SpinachSesameDark soy sauce
Sugara few drops Mirina few drops Dark soy sauce for washing vegetables (Mura-arai)
2 bunches

1 tbsp.
½ tsp
½ tsp

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:
60-70g
15cc
15cc
3g

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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Morning Class #3 ダシ巻きタマゴ
Rolled Egg

June - August 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•
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 天ぷら
TempuraLearn 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 oil

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June - August 2015

Morning Class #5 みそ汁
Miso SoupMust 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 巻き寿司
Sushi Roll
Ingredients (1 person):½ cup
12.5cc5g
2g
85cc
1 slice1/42 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 easywww.cooking-­‐sun.com

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Afternoon Class #1 高野豆腐
Koya Tofu

June - August 2015	  	  	  	  	  	  	  	  	  	 Ingredients:
15-20g½ tbsp.
somesome75cc
1 tsp.

Koya tofu（高野豆腐）
Potato starch
Cooking oil
Green vegetable
Dashi
Sugar, soy sauce and Mirin

Directions:
1.

Soak koya tofu into hot water and soften.

2.

Squeeze water and powder by potato starch.

3.

Pan-fry till it gets crispy.

4.

Mix dashi and seasonings, and boil.

5.

Add koya tofu and simmer for 10 minutes by small heat.

6.

Boil green vegetable and squeeze water.

7.

Serve koya tofu onto plate with sauce and place green vegetable on top.

Afternoon Class #2 	  きんぴら	  	  	  	  	  	  	 Spicy Sauteed vegetable
Ingredients:
Some
Some
½ tsp.
½ tsp.
1/3 tsp.
Some½ tsp.
1/3 tsp.

Burdock
CarrotMirin
Soy sauce
Sugar
Salad oilSesameSesame oil

Directions:
1. Cut burdock and carrot into thin slices.
2. Pan-fry them with salad oil till they start to get soft.
3. Add mirin, soy sauce and sugar , and keep pan-frying till its liquid evaporate.
4. Add sesame and sesame oil, and pan-fry a little.
5. Stop heat.

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Cooking SunJune - August 2015

Afternoon Class #3 	  野菜の肉巻 	  	  	  	  	  	  	  	  	  	  	  	  	  	  	  	  	 Beef roll with seasonal vegetables	  	  	 Ingredients (1 person):50g
1/4
1~22 tsp
2 tsp
2 tsp
SomeOne sliced beef
CarrotAsparagus
Mirin
Dark soy sauce
SakeGinger, wheat flour

Directions:
1.
2.
3.
4.

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 tochange color
5. Once the beef rolls are cooked, add seasonings, cover and simmer about 10minutes

Afternoon Class #4 	  お吸い物
Osuimono – Dashi based soup	  	  	  	  	  	  	  	 Ingredients:
150g
Dashi
One pinch Salt
A little
Light soy sauce
A little
Sake
Optional Seasonal green vegetables
Directions:
1. Heat up dashi and add seasonings.
2.

Add vegetables.

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

June - August 2015	  	  	 Ingredients (1 person):½ cupRice
Some
Vegetable and mushroom90ccDashi
1 tbsp.
Sake½ tbsp.
Light soy sauce
¼ tsp
Mirin
one pinch Salt

Directions:
1. Wash rice and drain water well. Pour dashi into rice
2. Add vegetable and mushroom
3. Add seasonings (sake, soy sauce, mirin and salt), mix them well and stream byricecooker

Afternoon Class #6 コーヒー水羊羹	  	  	  	  	 Coffee Sweet Bean Jelly	  	  	 Ingredients (1 person):
1/8 tsp.
40ml
1 tsp.
1 tsp.
40g
5ml

Powder agar
Water
Sugar
CoffeeKoshian (sweet mushed red bean)Fresh cream

Direction:
1. Pour water in a pan. Sprinkle powder agar and heat up. Stir and simmer for afew minutes.
2. When powder agar melts, add sugar and coffee, melt them and stop heat.
3. Add koshian and mix well by middle heat.
4. Cool down the pan by icy water. Stir well and move it to container. Cool
down well in refrigerator for about one hour.
5. Put fresh cream on top.

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