- Sukiyaki Sauce - 100ml Sake (2/5 u.s. cup) 50ml Mirin - A Type Of Sweet Rice Wine (1/5 u.s. cup) 50ml Soy Sauce (1/5 u.s. cups) 2 tbsp Sugar Beef Eggs Chinese Cabbage Negi - Welsh Onion Shungiku - Edible Chrysanthemum Shiitake Mushrooms Enokitake Mushrooms Seared Firm Tofu Ito Konnyaku - Konjac Cut Into Noodle-like Strips
- Condiments - 600ml Dashi Soup (2 1/2 u.s. cup) 2 tbsp Sake 2 tbsp Miso Pork Sesame Oil Konnyaku - Konjac Daikon Radish Carrot Gobo - Edible Burdock Shiitake Mushrooms Satoimo - Japanese Taro Negi - Welsh onion Shichimi - Seven Flavor Chili Pepper
- Tendon Sauce - 100ml Dashi Soup (2/5 u.s. cup) 2 tbsp Soy Sauce 2 tbsp Mirin 1 tbsp Sake 1 tbsp Sugar - Tempura Batter - 3 tbsp Cold Water 3 tbsp Tempura Flour Shrimps Squid Sweet Potato Pumpkin Maitake Mushrooms Eggplant Asparagus
2 pieces of Yellowtail - Teriyaki Sauce - 2 tbsp Soy sauce 2 tbsp Mirin 4 tbsp Sake 1/2 tbsp Sugar 2 Turnips Yuzu Peel Red Pepper Salt Water 200ml Water (4/5 u.s. cup) 1 tsp Salt - Sweet Vinegar - 2 tbsp Vinegar 1 tbsp Sugar 2 tbsp Water & Kombu Kelp Seaweed 1/2 tbsp Mirin
Slice Beef 2 Potatoes 1/2 Carrot 1 Onion Snap Peas - Soup Stock - 240ml Water (1 u.s. cup) 1/2 tsp Granulated Dashi (made from seaweed) 1 1/2 tbsp Sake 1 1/2 tbsp Sugar 1 1/2 tbsp Soy Sauce
Ingredients for Simple Donuts (approx. 16 pieces) 100g Cake Flour (3.53 oz) 1 tsp Baking Powder 1 Egg 2 tbsp Raw Sugar 2 tbsp Milk 1 tbsp Melted Butter Powdered Sugar for Regular Donuts 1 tbsp Powdered Sugar for Matcha Donuts ¼ tsp Matcha Powder Frying Oil: 1.5cm / ½ inch depth
Ingredients for Salmon Chan Chan Yaki (serves 2) 2 Salmon Fillets A sprinkle of Salt 2 tsp Sake ½ Onion (100g/3.53 oz) 2 Cabbage Leaves (200g/7.05 oz) 2 Shiitake Mushrooms 50g Shimeji Mushrooms 1 Potato 1 Bell Pepper ½ Long Green Onion 5 tbsp Frozen Corn 2 tsp Butter 2 tbsp Miso 2 tbsp Sake 1 tsp Soy Sauce 2 tsp Sugar 1 tsp Grated Ginger Root Vegetable Oil
Ingredients for Christmas Crepes (Crêpes) - Strawberry & Banana Crepes (serves 2) - 2 Crepes 1 Banana 4~5 Strawberries Whipped Cream Custard Cream Blueberry Jam Chocolate Sauce Diced Roasted Almonds Vanilla & Rum Raisin Ice Cream 2 Wrappers for Crepes (218x250mm/8.6x9.8 inch) Christmas Ornaments - 9~10 Crepes (⌀22cm/8.7 inches) - 2 Eggs 240ml Milk (1.01 cup) 100g Cake Flour (3.53 oz) 2 tbsp Sugar 2 tbsp Unsalted Melted Butter Vegetable Oil * Store the batter in the fridge if you need to leave it for more than 30 minutes. - Whipped Cream - 200ml Whipping Cream - 36% fat, no additives (6.76 fl oz) 20g Sugar (0.705 oz) * To make whipped cream from scratch, please watch our video on how to make Christmas Cake. http://www.youtube.com/watch?v=LmLkPBut8nI#t=278s - Custard Cream - 2 Egg Yolks 3 tbsp Sugar 2 tbsp Corn Starch 200ml Milk (6.76 fl oz) 10g Unsalted Butter (0.353 oz) * To make custard cream from scratch, please watch our video on how to make Chocolate Cornets. http://www.youtube.com/watch?v=6OELw6H-8BI#t=165s
Ingredients for Salmon Ikura Chazuke (serves 1) 50g Salted Salmon Fillet (1.76 oz) 1 tbsp Ikura Shoyu-zuke - salmon roe marinated with soy sauce based seasoning Toasted Nori Seaweed 1 tbsp Chopped Mitsuba Parsley Toasted White Sesame Seeds Wasabi - Japanese Horseradish Salt 80g Steamed Rice (2.82 oz) Hojicha - a type of Japanese green tea Ingredients for Umeboshi Shirasu Takana Chazuke (serves 1) ½~1 Umeboshi - Pickled Japanese Plum 1 tbsp Shirasu Whitebait 1~2 tbsp Chopped Takana-zuke - pickled takana greens 2 Shiso Leaves Toasted White Sesame Seeds 80g Steamed Rice (2.82 oz) Hojicha - a type of Japanese green tea - Topping Suggestions - Toasted Tarako - salted Alaska pollock roe Salted Kombu Seaweed Ika Shiokara - salted semi-fermented squid Tsukemono - Japanese pickles Arare - bite-sized Japanese rice crackers * If you can't find these toppings in your area, look for savory salted ingredients as substitutes. The upside of sauteing salmon in a pan is that it doesn't give off much smoke and the cleanup is easy. You might also enjoy the video on how to make Tai Chazuke (Sea Bream Chazuke). http://www.youtube.com/watch?v=bUhuuUfmlt8
Ingredients for Oyster Egg-Drop Donburi (serves 1) 5~6 Oysters for Cooking 4 tbsp Dashi Stock 1 tbsp Mirin ⅔ tbsp Soy Sauce 1 tsp Ginger Root Juice 40g Naganegi - Long Green Onion (1½ oz) 2 Small Eggs Chopped Mitsuba Parsley Toasted Nori Seaweed 150~200g Steamed Rice (5~7 oz) Shichimi - Seven Flavor Chili Powder
Ingredients for Yakibuta Ramen (serves 2) - Yakibuta Roasted Pork - 500g Pork Ribs (1.1 lb) Green part of Long Green Onion 1 Small piece of Ginger Root 4 tbsp Soy Sauce 2 tbsp Sake 1 tbsp Brown or Regular Sugar * Reduce the pork rib broth to 300ml (1¼ cups). - Seasoned Eggs - 2 Large Eggs (65~70g / 2¼~2½ oz) 1 tbsp Soy Sauce 1 tbsp Sake 1 tbsp Mirin - Toppings - 12cm White part of Long Green Onion (4¾ inches) 80g Spinach (2.8 oz) Narutomaki - a type of Steamed Fish Cake Menma - a condiment made from Fermented Bamboo Shoots Toasted Nori Seaweed - Dashi Stock - 1200ml Water (5.1 u.s. cups) 10g Niboshi - Dried Baby Sardines (0.35 oz) 10x5cm Dried Kombu Kelp (4x2 inches) 2 bags of Fresh Ramen Noodles 2 tsp Chicken Stock Powder
Ingredients for Omurice (serves 2) 130g Boneless Chicken Thigh (4½ oz) Salt & Pepper ¼ Onion (70g / 2½ oz) 4 Button Mushrooms (50g / 1¾ oz) 1 Clove of Garlic 30g Frozen Green Peas (1 oz) or 1 Bell Pepper 4 Eggs 2 tsp Whipping Cream or Non-Dairy Creamer Salt & Pepper 200g Canned Tomato (7 oz) ½ Bouillon Cube (2.8g / 0.1 oz) 1 tbsp White Wine 1 tbsp Tomato Ketchup 1 Bay Leaf Salt & Pepper Olive Oil 280g Steamed Rice cooked with less water (10 oz) Baby Salad Greens Parsley Leaves Tomato Ketchup
Ingredients for Okonomiyaki (serves 2) 100g Cake Flour (3½ oz) 140ml Dashi Stock (4¾ fl oz) = 140ml Water + 3g Bonito Stock Powder (0.1 oz) ¼ tsp Baking Powder 1 tbsp Grated Yamaimo - Japanese Mountain Yam A sprinkle of Salt 100g Pork Belly Slices (3½ oz) 200g Cabbage and Long Green Onion (7 oz) 50g Boiled Octopus (1¾ oz) 8 Amaebi - Sweet Shrimp Tenkasu - Crunchy Bits of Deep Fried Flour-Batter Sakuraebi - Dried Pink Baby Shrimp Beni Shoga - Pickled Ginger 2 Eggs Okonomiyaki Sauce Spring Onion Leaves Mayonnaise Dried Bonito Flakes Aonori Seaweed
Ingredients for Oyakodon (serves 1) 40~50ml Dashi Stock (1½~1¾ fl oz) 1 tbsp Soy Sauce ½ tbsp Sake ½ tbsp Sugar ½ tbsp Mirin ½ Small Onion 75g Boneless Chicken Thigh (2¾ oz) 2 Eggs 10 stems of Mitsuba Parsley 200g Fresh Steamed Rice (7 oz)
Ingredients for Onigiri (7 kinds of onigiri) 360ml Rice (1½ cups) 50ml 10% Salt Water (1¾ fl oz) 2 sheets of Toasted Nori Seaweed Lightly-Salted Salmon Fillet 50g Short Rib Slices (1¾ oz) 1 tsp Soy Sauce 1 tsp Sugar Grated Garlic 1 Pickled Hiroshimana Leaf Chirimenjako - Dried Baby Sardines Toasted White Sesame Seeds Umeboshi - Pickled Japanese Plum Okaka - Dried Bonito Flakes Canned Tuna Mayonnaise Wasabi Miso Spring Onion Leaves Sake or Water Soy Sauce A Shiso Leaf Parsley Leaves Kinome - Young Leaves of Sansho Pepper Toasted White Sesame Seeds
Ingredients for Takoyaki (serves 2) - Takoyaki Batter - 1 Egg 340ml Ice Water (1.44 cups) ¼ tsp Kombu Stock Powder ¼ tsp Bonito Stock Powder 1 tsp Soy Sauce A sprinkle of Salt 100g Cake Flour (3.53 oz) 150g Boiled Octopus (5¼ oz) ½ cup Tenkasu - Crunchy Bits of Deep Fried Flour-Batter 6g Beni Shoga - Pickled Ginger (¼ oz) 2g Sakuraebi - Dried Pink Baby Shrimp (0.1 oz) Okonomiyaki Sauce Aonori Seaweed Hanakatsuo - Dried Bonito Flakes Spring Onion Leaves Mayonnaise - Vinegar Sauce - 150ml Water (5.1 fl oz) ¼ tsp Kombu Stock Powder ¼ tsp Bonito Stock Powder 1 tbsp Soy Sauce 2 tsp Vinegar Spring Onion Leaves
Ingredients for Tofu Dango (serves 3) 100g Shiratamako - Sweet Rice Flour (3½ oz) 100g Soft Silken Tofu (3½ oz) A sprinkle of Water - Soybean Flour Topping - 2 tbsp Kinako - Soybean Flour 1 tbsp Sugar - Soybean Flour Topping - 2 tbsp Black Sesame Seeds 1 tbsp Sugar - Sweet Soy Sauce - 1 tbsp Sugar 1 tbsp Soy Sauce 1 tbsp Mirin
Ingredients for Katsudon (serves 1) - Tonkatsu (Pork Cutlet) - 120g (4¼ oz) 1cm thick Pork Loin Slice A sprinkle of Salt and Pepper All-Purpose Flour for dusting ¼ Egg A sprinkle of Water Nama-Panko - Soft Bread Crumbs Frying Oil (Vegetable Oil) (340 °F/170 °C) 50ml Water (1.7 fl oz) A pinch of Kombu or Bonito Stock Powder 1 tbsp Soy Sauce 1 tbsp Mirin 1 tsp Sugar 70g Onion (2½ oz) 1 Egg Mitsuba Parsley 200g Fresh Steamed Rice (7 oz)
Kohama-san belongs to a theatrical troupe "JIMO-KOYO" and some of his past stage shows are available on YouTube. Ingredients for Goma Tofu (serves 4) 500ml Water (2.1 cups) 50g Kudzu Starch (1¾ oz) 100g Sesame Paste (3½ oz) A sprinkle of Salt
Ingredients for Healthy Black Sesame Smoothie (serves 2) 1 Ripe Banana 250ml Original Unfortified Soymilk (1.06 cups) 2 tbsp Ground Black Sesame Seeds Honey (about ½ tbsp) 3~4 Ice Cubes
Ingredients for Ikameshi (serves 4) 8 Squids (80~100g / 2¾~3½ oz per piece) 180ml Mochigome - Sweet/Sticky Rice (6.1 fl oz) 100ml Sake (3.4 fl oz) 3 tbsp Sugar 3 tbsp Soy Sauce 700ml Water (2.96 cup)
Ingredients for Mango Mochi Ice Cream (8 pieces) 50g Mochiko or Shiratamako - Sticky/Sweet Rice Flour (1.76 oz) 75g Sugar (2.65 oz) 100ml Water (3.38 fl oz) 1 tbsp Mango Jam 1 tsp Mizuame - a type of Japanese sweetener or substitute: 25g/0.9 oz sugar Potato or Corn Starch (about 100g/3.5 oz) 300ml Mango Gelato (1¼ cups)
Ingredients for Mentaiko Spaghetti (serves 1) 100g Any thin type of spaghetti (3½ oz) 1000ml Water (4¼ cups) 10g Salt (0.35 oz) - Mentaiko Sauce - 30g Karashi-Mentaiko - marinated spicy roe of pollock (1.06 oz) ½ tbsp Lemon Juice A sprinkle of Soy Sauce 1 tbsp Extra-Virgin Olive Oil 2 Shiso Leaves 1~2 tbsp Grated Daikon Radish Shredded Toasted Nori Seaweed Coarsely Ground Black Pepper Grated Parmesan Cheese
Ingredients for Summer Somen Noodles (serves 1) 70g Somen Noodles (2½ oz) 2 pieces of Okra or substitute: Mulukhiyah 30g Nagaimo Yam (1 oz) ½ pack of Hikiwari-Natto - crushed fermented soybeans 2 slices of Kamaboko Fish Cake 2 Cherry Tomatoes Toasted White Sesame Seeds Chopped Spring Onion Leaves - Somen Sauce - 25~30ml Dashi Soy Sauce (¾~1 fl oz ) (Check out your local Asian markets.) 140ml Cold Water (4¾ fl oz) You can also order the dashi soy sauce here. KAMADA AMERICA www.kamadafoods.com
3 Eggplants (250g/8¾ oz) 2 Bell Peppers (80g/2¾ oz) 100g Thin Pork Slices (3½ oz) A sprinkle of Salt and Pepper 1½ tbsp Miso - fermented soybean paste 1 tbsp Sugar ½ tsp Soy Sauce 2 tbsp Sake 1 Red Chili Pepper 1 tsp Chopped Ginger Root 1 tsp Chopped Garlic ½~1 tbsp Vegetable Oil 1 tsp Sasame Oil
200g Frozen Pineapple (7 oz) 20g Sugar (0.7 oz) 50ml Whipping Cream (1.7 fl oz) 1 tsp Lemon Juice * Preparation Chill the work bowl of your food processor, and the dessert bowl thoroughly in the refrigerator before making the ice cream.
2 Sardines (net weight: 130g/4.6 oz) ½ tsp Miso 1 tsp Grated Ginger ½ tsp Sake 1 tsp Cake Flour or substitute any type of flour or potato starch 600ml Water (2.54 cups) 5x5cm Dashi Kombu Seaweed (2x2 inches) 60g Daikon Radish (2.1 oz) 20g Carrot (0.7 oz) 1 tbsp Sake 40g Long Green Onion (1.4 oz) 2 tbsp Miso Shichimi - Seven Flavor Chili Powder
120g Carrot (4¼ oz) 40g Canned Tuna in Oil (1.4 oz) 1 Egg (seasoned with a sprinkle of salt) 1 tsp Sesame Oil ½ tsp Soy Sauce Salt 3 tbsp Bonito Flakes (optional)
1 Fresh Aji - Horse Mackerel Shredded Daikon Radish soaked in water 4 Shiso Leaves ½~1 tbsp Dried Seaweed Salad soaked in water Wasabi Grated Ginger
60g Graham Crackers or substitute Unsweetened Biscuits (2.1 oz) 30g Melted Butter (1.05 oz) - Salted or Unsalted 100g Cream Cheese (3.5 oz) 100g Firm Tofu (3.5 oz) 100g Plain Yogurt (3.5 oz) 50ml Whipping Cream (1.7 fl oz) 50g Sugar (1.75 oz) 1 tbsp Lemon Juice
3 tbsp Azuki Red Beans 500~600ml Water (2.11~2.54 cups) 360ml Mochigome - Sweet Rice (1.52 cups) 360ml Azuki Broth combined with water (1.52 cups) ½ tsp Salt * The ratio between the rice and the azuki broth depends on the type of pot you use. If you use a rice cooker, follow the instructions of the product.
