Recipe

CookingSun

KYOTO Mar-May2017

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 tomake 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
1 TBsp
1 TBsp½ tsp

Chicken breast or thighDark 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 Mar-May2017

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)

40ml
10ml
10ml

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.

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Recipe

CookingSun

KYOTO Mar-May2017

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
12.5ml5g
2g
85ml
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 cylinder.
Remove makisu.
Cut into 6-8 pieces. Wet knife helps cutting easy.

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Recipe

Cooking Sun

KYOTO Mar-May 2017

Afternoon Class #1 白和え
Spinach Salad with Tofu Dressing - Shiraae
Ingredients(1 person):
30g
10g
10g
20g

SpinachCarrotShimeji mushroom
Firm tofu (Momen)

100ml
1 tsp
½ tsp

Dashi
Mirin
Light soy sauce

1 tsp
½ tsp
½ tsp
2 tsp

Toasted sesame seeds
Light soy sauce
BMiso○MirinA○

Instructions:
1. Wrap the tofu with paper towel and put on a tray. Let the tofu sit with weights for a while toremove water.
2. Boil spinach in salted water until soft but crisp. Shock in icy water and squeeze out excess water.
Then wash the spinach with soy sauce(Mura-arai) and squeeze out any remaining water. Cut into
bite sized pieces.
3. Cut carrots into strips. Separate shimeji mushrooms.
4. Combine ○A (dashi, mirin and light soy sauce) in a saucepan and place carrots and shimeji
mushrooms. Cook over medium to medium low heat for about 5 minutes.
5. Grind sesame seeds very well. Add the drained tofu and keep grinding in the same bowl.
Mix it with ○B (light soy sauce, miso and mirin) to make dressing.
6. Dress with spinach, drained carrots and mushrooms.

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Recipe

Cooking Sun

KYOTO Mar-May 2017

Afternoon Class #2 餃子Gyoza - Dumplings
Ingredients(1 person):
25g
Minced chicken
15g
Cabbage
Some
Japanese leek
3g
Ginger
5pieces
Dumpling wrapper
½ tsp
Sake
½ tsp
Sesame oil
Dark soy sauce¼ tsp
One pinch Sugar and salt
Sesame oil *after cooking
Rice vinegar
Combine for dipping sauce
Dark soy sauce

A little
1 tsp
1 tsp

Instructions:1.
2.

Chop cabbage and Japanese leek finely and sprinkle a pinch of salt. 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.
3. 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.
4. Heat oil in a pan and put in gyoza. When it turns brown, pour in about 50 to 60ml water andcook about 5 minutes with a lid on at medium high heat.
5. Evaporate excess moisture and sprinkle sesame oil*. Remove from the heat.
6. Serve dumplings brown side up with dipping sauce.

Afternoon Class #3 酢の物
Vinegared Cabbage Salad - Sunomono
Ingredients (1 person):50g
1
1 TBsp
2 tsp
2 tsp
½ tsp
One pinchCabbage
Crab stick(Imitation crab)
Toasted sesame seeds
Vinegar
Mirin
Dark soy sauce
Salt

Instructions:
1.
2.
3.
4.

Grind sesame seeds and add vinegar, mirin, dark soy sauce and salt to make the dressing.
Tear cabbage into bite-sized pieces and shred crab stick roughly.
Boil cabbage until soft but crisp for about 30 to 60 seconds. Drain water and pat dry with apaper towel.
Mix cabbage and crab stick, pouring the dressing over the vegetables and toss.

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KYOTO Mar-May 2017

Afternoon Class #4 牛丼
Beef Bowl - Gyu don
Ingredients (1 person):
50g
50g
A little½ cup

Slice Beef
Onion
GingerHot cooked rice

70ml
1 TBsp
1 TBsp
2 ½ TBsp

Dashi
Dark soy sauce
SakeMirin

Instructions:
1.
2.
3.
4.

Slice onion and cut ginger into long thin strips.
Combine dashi, dark soy sauce, sake and mirin in a pan. Place onion and ginger and bringit to a simmer over medium heat.
Add beef and move around. Skim off the foam and lower the heat. Cook for 10 to 15
minutes.
Arrange the rice in a bowl and ladle the cooked beef over top. Garnish with chopped
scallions.

Afternoon Class #5 お吸い物
Dashi based Clear Soup - Osuimono
Ingredients (1 person):
150ml
Some
1 tsp
½ tsp
One pinchDashiTofuSake
Light soy sauceSaltInstructions:
1. Heat up dashi and add tofu.
2. Season with sake, light soy sauce and salt.

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KYOTO Mar-May 2017

Afternoon Class #6 抹茶プリン
Matcha Flavored Pudding
Ingredients (1 person):

50ml
1/8tsp
¼ tsp
1 tsp
½ tsp
½ tsp
5g
5ml

Soy milk
Powdered AgarCorn starch
HoneyWaterMatcha(Green tea powder)
Koshian(Sweet mushed red bean)
Water

Combine for sauce

Instructions:
1. Mix matcha, honey and water very well.
2. Combine soy milk, powdered agar and corn starch in a saucepan. Bring it to a simmer.
3. When powdered agar and corn starch melt, add matcha and honey mixture(frominstrucion1) and keep stirring over low heat.
4. Pour into a tray with straining through a sieve. Then cool it down and keep in arefrigerator.
5. Put koshian and water mixture sauce on top before serving.

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