Japanese Cooking School in Kyoto

おいしい日本食を作ってみよう！
Enjoy cooking Japanese food!
RECIPE -Summer 2014info@cookingsun.co.jp
www.cookingsun.com
www.facebook.com/cookingsun
Funayo-cho 679, Shimogyo-ku, Kyoto, JAPAN+81-(0)75-746-5094

Morning & Afternoon classes

寿司めし - Sushi-meshi
Sweet Vinegared Rice for Sushi
Serves 2-3

1 masu cup Japanese rice (1 masu cup = 180ml)
25ml rice vinegar
20g sugar
4g salt
0.9-0.95 masu cups spring or filtered water for cooking rice
1. Wash the measured rice, drain the water and set aside for 30 minutes.
2. Meanwhile, heat up the rice vinegar, sugar and salt over low heat in a small saucepan,stirring until the sugar has dissolved. Set aside. (To keep the flavor of vinegar, do notbring it to the boil.)3. When the rice is ready to be cooked, put it into the rice cooker with the measured waterand turn it on. (If the rice cooker has scale marks for Sushi rice, then use the correct one tomeasure the water.)
4. Once the rice is cooked, remove and spread it into a Sushi-oke or big bowl. Sprinkle thevinegar mixture over the hot rice.
6. Cut and fold the rice and vinegar to mix them together. Be careful not to kneed orsmash the rice.
-2-巻き寿司 - Makizushi

手まり寿司 - Temarizushi

Rolled Sushi

Ball Shaped Sushi

Makes 2 rolls

Makes 10-12 balls

1 masu cup rice, prepared as sushi-meshi
2 sheets nori seaweed
2 leaves lettuce
1/2 avocado, sliced or mashed
6 crab sticks
Mayonnaise (optional)
4 tablespoons sesame
Soy sauce and wasabi for serving
1. Place a sheet of nori on a makisu (bamboorolling mat) and spread half of the rice onto it.
2. Cover the rice with plastic wrap and turn thenori and rice layer over so that the nori is on
the top.
3. Place half of the lettuce, avocado, crab sticks
and mayonnaise on nori horizontally.
4. Grab the bottom edge of the makisu and roll
it into a tight cylinder.
5. Remove both the makisu and plastic wrap
and cover the rolled sushi with the sesame.
6. Repeat steps 1-5 to make another roll.
7. Cut into 6-8 pieces using a wetted knife.
8. Serve with soy sauce and wasabi.

1 masu cup rice, prepared as sushi-meshiYour favorite toppings(Ideas: egg, shrimp, salmon, pickles,
shiitake mushroom, peas, nori, etc.)
Soy sauce and wasabi for serving
1. Make a 3cm size rice ball.
2. Place your favorite toppings on asheet of plastic wrap and put the riceball on top.
3. Wrap the sushi and twist the plastic
wrap to make it into a ball shape.
4. Repeat steps 1-3 until you used all thesushi-meshi.
5. Serve with soy sauce and wasabi.

-3-Morning Class

すき焼き - Sukiyaki
Sweet Soy Sauce Flavored Tofu, Vegetables and Chicken
Serves 2

2 tablespoons dark soy sauce
2 tablespoons mirin
4 tablespoons water
2 teaspoons sugar
1/4 onion, thickly sliced
1/5 carrot, thinly sliced in rectangles
1/4 green onion, diagonally sliced
2 pieces tofu
2 pieces chicken
1 egg, beaten
1. Make Warishita sauce by mixing by the first four ingredients in a frying pan.
2. Reduce over a low heat.
3. Add the remaining ingredients except the egg into the pan, cook for 5-10 minutes
until the chicken is evenly cooked.
4. Pour the egg evenly in a spiral way into the pan and cook until the egg is half-done.
Remove from the heat.
-4-Morning Class

竜田揚げ - Tatsutaage
Flavored Deep Fried Salmon

Serves 2

1 teaspoon dark soy sauce
1/2 teaspoon mirin
1/2 teaspoon sake
1/2 teaspoon ginger, grated
2 slices salmon
1 tablespoon potato starch
Cooking oil for deep frying
2 slices lemon
1. Make the sauce by mixing first 4 ingredients.
2. Marinate the salmon in the sauce for approximately 5 minutes.
3. Remove the salmon from the sauce and cover the surface with the potato starch.
4. Deep-fry the salmon in the heated oil (180 / 350°F) until cooked throughout.
Remove from the oil.
5. Serve the deep-fried salmon with the slice of lemon.

-5-Morning Class

Morning & Afternoon classes

だし巻き卵 - Dashimaki-tamago

枝豆 - Edamame

Japanese style Rolled Omelet

Spicy Boiled Soy Beans

Serves 1

Serves about 2

1. Whisk the egg well, then add the dashi
and the light soy sauce to it.
Mix them together.
2. Pour enough egg mixture into the oiled
heated pan to cover its surface then rollup the half cooked egg from the back tothe front.
3. Repeat this until you have used all theegg mixture.

1. Cut both ends of the bean pods.
2. Bring the water to boil and season.
3. Put the unshelled edamame into theboiling water and cook for 3-5 minutes.
4. Drain the edamame in a strainer. If you
wish to serve them cool then fan
the edamame.
-6-

1 egg
1 tablespoon dashi
1/2 teaspoon light soy sauce

50g unshelled edamame
1L water
2 teaspoons salt
1 teaspoon curry powder
2 shakes cayenne pepper

Morning Class

天ぷら - Tempura
Deep Fried Shrimps, Vegetables and Mushrooms
Serves about 2

100ml water
50g flour
2 shrimps, unshelled and straightened
2 pieces eggplant2 pieces maitake mushroom
Extra flour for powdering
Cooking oil for deep frying
Salt for serving
1. Make the tempura batter with the first two ingredients by stirring the flour into
the water. (Just mix it lightly about 10 times without beating.)
2. Powder the shrimps, eggplant and mushroom with the flour.
3. Dip the powdered ingredients into the tempura batter and deep-fry them in theheated oil (180 / 350°F) until cooked throughout. Remove from the oil.
4. Serve the tempura with some salt.

-7-Afternoon classes

胡麻和え - Gomaae
Boiled Eggplant with Sesame Dressing
Serves about 2

2 tablespoons sesame
1 teaspoon sugar
2 teaspoons dark soy sauce
1/2 teaspoon mirin
1 eggplant
Katsuo bushi for topping
1. Grind the sesame using a mortar and pestle until around 70% is crushed.
2. Mix the sugar, dark soy sauce and mirin into the sesame.
3. Cut the eggplant into halves long ways.
4. Place the eggplant skin-side down in salted boiling water until it becomes tender.
Once tender, shock it in ice water.
5. Remove the eggplant from the water and squeeze out most of the water. Cut into
bite size pieces.
6. Dress the eggplant with the sesame dressing.
7. Top with katsuo bushi to serve.

-8-Afternoon Class

串カツ - Kushikatsu
Deep Fried Chicken and Vegetables on Sticks
Serves about 2For Kushikatsu

2 slices green pepper
2 slices onion
2 stalks asparagus
2 pieces chicken
salt and pepper
50ml water
50g flour
1 tablespoon egg
8 tablespoons panko breadcrumbs

For Kushikatsu Sauce

1 tablespoon ketchup
1 teaspoon dark soy sauce
1 teaspoon mirin
1/2 teaspoon sugar
1 pinch pepper

1. Skewer the vegetables and chicken onto sticks. Season them with salt and pepper.
2. Make Kushikatsu batter by mixing the water, flour and egg.
3. Dip the prepared sticks into the batter, then cover them with panko breadcrumbs.
4. Deep-fry the sticks in the heated oil (180 / 350°F) until cooked throughout.
Remove from the oil.
5. Make Kushikatsu sauce by mixing the ingredients to serve with the Kushikatsu.
-9-Afternoon Class

味噌田楽 - Misodengaku
Miso Flavored Baked Fish
Serves about 2

2 teaspoons miso
1 teaspoon egg yolk
2 pinches sugar
few drops sakefew drops mirin
2 fillets salmon
1 pinch salt
1. Make miso paste by mixing the first 5 ingredients.
2. Season the salmon with the salt.
3. Pan-fry the salmon skin side down over a medium heat, flipping halfway through cooking.
Cook until the fish is done.
4. Place the cooked salmon on a plate, spoon the miso paste over the skin and caramelize
the surface with a butane torch or an oven broiler.

- 10 -だし - Dashi
Basic Japanese Stock

Makes about 700 - 800ml
1L spring or filtered water
10g konbu, dried kelp seaweed (weight 1% of water)
20g katsuo bushi, fermented and dried bonito flakes (weight 2% of water)(for vegetarians, substitute shiitake mushroom for katsuo bushi)
一番だし - Ichiban-dashi (The first dashi)
1. Soak the konbu in cold water, heat until just before the water starts to boil.
2. Remove the konbu from the water then remove from the heat.
3. Add the katsuo bushi to the heated water and wait until it sinks.
4. Skim the white foam then filter out the katsuo bushi (do not squeeze it)
and you are done!
If you want to make 二番だし - Niban-dashi, the second dashi
Mix both konbu and katsuo bushi in 1/3 amount of water, and boil it for 15 minutes.
Filter out the katsuo bushi and squeeze it.
- 11 -