Recipe

CookingSun

Jul-Sept. 2016

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
SugarMirin
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:
60-70g1 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.

1

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CookingSun

Jul-Sept. 2016

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 darkerPour 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):
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 oil2www.cooking-sun.com

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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)
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 Sushi Roll
巻き寿司
Ingredients (1 person):½ cup
12.5cc5g
2g
85cc
1 slice
1/42 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 easy3

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Cooking Sun

Jul-Sep 2016

Afternoon Class #1 たきき胡瓜梅和え
Smashed cucumber salad with Ume dressing
Ingredients(1 person):
½
½
½ tsp
¼ tsp
SomeCucumber
Pickled plum (Umeboshi)
Dark soy sauce
Mirin
Bonito flakes

Directions:
1. Place the washed cucumber on a cutting board and smash it lightly with a pestle, rotating
sometimes until it cracks open. Cut it into bite-sized pieces and cool in a refrigerator.
2. To prepare the dressing, chop the pickled plum and mix it with soy sauce and mirin in abowl.
3. Dress the cucumber with the sauce just before serving. Garnish with bonito flakes.

Afternoon Class #2 餃子Gyoza Dumplings
Ingredients(1 person):
25g
15g
Some
3g5pieces
½ tsp
½ tsp
¼ tsp
One pinch

Minced chickenCabbage
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.

Chop cabbage 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.
4. 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.
5. Heat oil in a pan and put in gyoza. When it turns brown, pour in about 80cc water andcook 5 minutes with a lid on at medium high heat.
6. Evaporate excess moisture and sprinkle sesame oil*. Remove from the heat.
7. Serve dumplings brown side up with dipping sauce.

1

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Cooking Sun

Jul-Sep 2016

Afternoon Class #3 茄子田楽
Nasu Dengaku - Grilled Eggplant with Miso sauce
Ingredients(1 person):½½ tsp
1 tbsp½ tbsp½ tbsp
1 tsp
1 tsp
Some

Eggplant
Potato starch
Salad oil
Red miso
SugarSakeMirin
Poppy seeds

Directions:
1.

2.
3.
4.
5.

Mix red miso, sake, sugar and mirin in a small saucepan, breaking up the miso until there is
no lumps. Bring the sauce to a boil over medium heat, stirring constantly so it does not burn.
Remove from the heat when the sauce is glazed.
Cut off the tip of eggplant and peel the skin partly to make stripe patterns. Cut it into thickslices(about 2cm) crosswise.
Cover each piece with potato starch.
Add oil in a pan over medium high heat and put the eggplant. Cook for a few minutes until
brown. Turn over and cover with a lid. Cook until eggplant is cooked through.
Arrange on a plate, top with the miso sauce. Sprinkle with some poppy seeds.

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Cooking Sun

Jul-Sep 2016

Afternoon Class #4 牛肉の冷しゃぶごまだれソースCold Shabu Shabu with Sesame sauce
Ingredients (1 person):50g¼Some
1 tbspSliced Beef
Japanese ginger
Radish(Daikon) sprouts
SakeSesame sauce:

1½ tsp4 tsp½ tbsp½ tbsp
1 tsp
1 tsp
One pinch

Toasted sesame seeds
Dashi
Soy sauce
Vinegar
Mirin
Sugar
Salt

Directions:
1.
2.
3.
4.

Thinly cut Japanese ginger. Rinse it and drain water well. Cut radish shoots into half.
To prepare the sesame sauce, grind the sesame seeds. Add dashi, soy sauce, vinegar,
mirin, sugar and salt to it and mix very well.
Add sake into hot water and put beef (slices should be spread out). Once the color
changes, take it out and cool down in cold water. Drain water well.
Arrange the beef on a plate with the sauce and serve Japanese ginger and radish shoots onthe side.

3

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Jul-Sep 2016

Afternoon Class #5 とうもろこしご飯
Steamed Rice with Corn
Ingredients (1 person):
½ cup
90ml
1 tsp
¼ tsp
Optional

RiceCornWaterSakeSalt
Red perilla flavored rice seasoning

Directions:
1.
2.
3.

Wash rice and pour water into rice.
Cut the kernels off the cob. Add them and seasoning to the rice. (Steaming with the cob
make the rice more flavorous.) Steam in rice cooker.
When serving, sprinkle with some red perilla flavored rice seasoning on top.

Afternoon Class #6 お吸い物
Osuimono - Dashi based soup

Ingredients (1 person):
150ml
One pinch
A little
A little
Optional

Dashi
Salt
Light soy sauce
Sake
Seasonal vegetables

Direction:
1. Heat up dashi and add seasonings.
2. Add vegetables.

4

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Cooking SunJul-Sep 2016

Afternoon Class #6 抹茶ソルベMatcha(Green tea) Sorbet

Ingredients (1 person):
50ml
1 tbsp½ tsp½ tsp

Soy Milk
SugarCorn starch
Matcha(Green tea powder)

Direction:
1. Mix sugar and matcha powder very well in a saucepan.
2. Add soy milk and corn starch. Heat gently, stirring and bring to a 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.

5

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