Recipe Sun Tokyo Oct.2016-Dec.2016

KAISEKI Class #1 ごま豆腐 Goma do-fu(sesame )

-This is one of the best known “shoujin ryouri” dishes which developed in Buddhist monasteries in Japan.

INGREDIENTS: 2 tsp. Sesame paste 2 tsp. Kudzu starch 70ml. Water A pinch Salt

A little A little

DIRECTIONS: 1. Mix kudzu starch and water, then pour it to sesame paste little by little and mix until completely smooth. 2. Heat the mixture over medium low and stir constantly as it thickens. 3. When it becomes elastic, take off the heat and pour into a mold and cold with ice water. 4. When solidified, serve with soy sause and wasabi.

KAISEKI Class #2 野菜の酢味噌和え Steamed veggie with vinegar sauce

-This sauce can go great with salads, simply steamed , and even cooked meat or seafood.

INGREDIENTS: 30g Seasonal

1/2 tsp. Miso 1/2 tsp. 1/2 tsp. Vinegar 1/2 tsp.

DIRECTIONS: 1. Mix miso, sugar, vinegar and mayonnaise to make sauce. 2. Arrange steamed vegetables nicely, and put the sauce over them. Recipe Cooking Sun Tokyo Oct.2016-Dec.2016

KAISEKI Class #3 だし巻玉子

Rolled egg

-This egg dish loved by everyone from children to adults in Japan.

INGREDIENTS: 1 Egg 1 tbsp. 1/4 tsp. Light soy sauce

15g reddish

DIRECTIONS: 1. Whisk the egg well, then add dashi and light soy sauce to it 2. Pour enough egg mixture into the oiled heated pan to cover its surface then roll down the half cooked egg from the back to the front (if you find bubbles in egg, break it by chopsticks) 3. Repeat this until you use all the egg mixture 4. If you have bamboo mat, cover up the egg to make shape. Garnished with grated daikon radish.

KAISEKI Class #4 お吸い物

Clear

-Very authentic Japanese soup. That is what dashi is the essence for Japanese .

INGREDIENTS: 120ml Dashi Few drops Light soy sauce Few drops A little Salt

As needed Your favorite ingredients

DIRECTIONS: 1. Warm up the dashi in middle heat and add light soy sauce, sake, and salt finding your taste. 2. Put your favorite ingredients in a bowl, pour the dashi soup over them.

Recipe Cooking Sun Tokyo Oct.2016-Dec.2016

KAISEKI Class #5 刺身

–This delightfully simple yet elegant Japanese delicacy consists purely of very fresh, raw fish. It would be arranged beautiful.

INGREDIENTS: As needed Seafood

1 tsp. Soy sause A little Wasabi As needed

DIRECTIONS: 1. . Thinly slice. 2. Dish up sea and garnishes considering valance.

woulKAISEKI Class #6 和牛ステーキ

Wagyu beef steak

-Do enjoy the melt-in-the mouth texture and a rich, luxurious taste derived from an abundance of fat.

INGREDIENTS: 75g Wagyu beef steak 6g Salt (0.8% of meat weight) A little Pepper

30g Shimeji mushroom A little pepper

DIRECTIONS: 1. Leave the steak out of refrigerator to bring back to room temperature about an hour before cook. 2. Sprinkle the steak with salt and pepper. 3. Heat the frying pan over high heat, then place the steak. 4. Cook the steak for anywhere from 1.5 to 4 minutes per side, depending on thickness and desired doneness. 5. Cook the shimeji mushroom with beef oil as garnish.

Recipe Cooking Sun Tokyo Oct.2016-Dec.2016

KAISEKI Class #7 南瓜と牛肉の煮物 Simmered pumpkin with sliced beef

-Vegetable dishes simmered in seasoned broth are called “Nimono”.one of the comfort of Japan.

INGREDIENTS: 50-60g Pumpkin 30g Sliced beef 15g Carrot

100ml Dashi 1 tsp. Sugar 1 tsp. 1 tsp. Sake 1 tsp. Light soy sauce

DIRECTIONS: 1. Cut pumpkin and carrot. 2. Simmer pumpkin and carrot with dashi about 5 minutes. 3. Add light soysauce, sugar, mirin, sake and beef and simmer again for 5 minutes.

Recipe Cooking Sun Tokyo Oct.2016-Dec.2016

KAISEKI Class #8 蛇腹きゅうりの酢の物

Accordion cucumber salad

-This accordion shape will absorb more flavor and you can pickle or vinegar them quickly.

INGREDIENTS: 1/2 Cucumber 1 tsp. Soy sauce 1 tsp. Vinegar 2 tsp. Sugar 1 drop Sesame oil

1/2 tsp. Salt A little Roasted sesame A little Shredded Chili Pepper

DIRECTIONS: 1. Lay a cucumber on chopsticks placed its width. 2. Slice diagonally, don't cut the cucumber all the way to the bottom. 3. Flip the cucumbers and cut the same way as before. 4. Cut off about 2cm, apply salt and sit few minutes to get rid of excess moisture. 5. Put soy sauce, vinegar and sugar and mix to make dressing. 6. Toss the cucumber which is removed water with paper towel in the dressing. Sprinkle sesame seeds and shredded chili pepper.

KAISEKI Class #9 黒蜜きなこアイスクリーム Vanilla icecream with and kinako

-The best combination for Japanese sweets goes well with vanilla ice cream as well.

INGREDIENTS: 1 scoop Vanilla ice cream 1tsp Kinako (soybean powder) 1tsp Kuromitu (dark )

DIRECTIONS: 1. Serve vanilla ice cream topped with kinako powder and kuromitsu syrop. Recipe Cooking Sun Tokyo Oct.2016-Dec.2016

SUSHI Class #1 だし巻玉子 Rolled egg

-Sweet egg roll is one of the most popular topping.

INGREDIENTS: 1 Egg 1 tbsp. Dashi 1 tsp. Sugar 1/2 tsp. Mirin 1/2 tsp. Light Soy Sauce A pinch Salt A little Potato Starch A little Water

DIRECTIONS: 1. Whisk the egg well, then add dashi, sugar, mirin, light soy sauce and salt to it. 2. Mix water and potato starch, then add it to the egg mixture. 3. Pour enough egg mixture into the oiled heated pan to cover its surface then roll down the half cooked egg from the back to the front (if you find a bubble in egg, break it by chopstick) 4. Repeat this until you use all the egg mixture. 5. If you have a bamboo mat, cover up the egg to make shape.

Recipe Cooking Sun Tokyo Oct.2016-Dec.2016

SUSHI Class #2

Inari age

-You will enjoy the harmony between , abura-age, and the sweet and salty flavor.

INGREDIENTS:

1/2 Abura-age(deep-fried thin tofu) 1tsp. Sugar 1/2 tsp. Mirin 1/2 tsp. Sake 1 tsp. Soy sauce 3 tbsp. Dashi

DIRECTIONS: 1. Cut abura-age in half to make pouch. Boil the abura-age for a few minutes or just pour boiling water over it to reduce the deep-fried oil. 2. Combine dashi stock, sugar, and soy sauce in a sauce pan, and bring to a boil. Then add the abura -age in the pot. 3. Cook the abura-age on medium low heat until half of the liquid is evaporated and absorbed into the abura-age. Remove from the heat and let it cool down. 4. To make Inarizushi(Inari sushi), gently squeeze out the liquid (but not completely) and stuff rice in the pouch. Or it is good to use for topping on noodle soup.

SUSHI Class #3 寿司エビ Sushi topping shrimp

-To be a sushi topping, even the shrimp has to be straight(?)

INGREDIENTS: 1 Shrimp A little Sake A little Salt

DIRECTIONS: 1. If it is whole shrimp, remove the head. Stick a long pick between its body and shell on the backside of the shrimp to make the body straighten. 2. Dump the shrimp into the boiling water and turn off the heat, then leave it in hot water for a minute. 3. Pull off the pick and peel the shell, cut belly to open up the body. Recipe Cooking Sun Tokyo Oct.2016-Dec.2016

SUSHI Class #4 酢飯 Vinegared rice for Sushi

-It is the deciding factor of sushi. Let’s make glossy and tasty sushi rice.

INGREDIENTS : A masu cup (1 masu cup = 180ml) 25ml Rice vinegar 10g Sugar 4g Salt 0.9 Masu cup Water (to steam rice by rice-cooker)

DIRECTIONS: 1. Wash the measured rice and drain the water. Put it into the rice cooker with the measured water and turn it on. (If the rice cooker has scale marks for Sushi rice, then use the correct one to measure the water.) 2. Heat up rice vinegar, sugar and salt over low heat in a small saucepan. Stir until sugar dissolves. Set aside. (To keep the flavor of vinegar, do not bring it to the boil.) 3. Spread the cooked rice into a Sushi-oke which is wooden tub. Sprinkle the vinegar mixture over the hot rice. 4. Mix vinegar onto rice. Mix rice well and cool it down until it gets body temperature.

SUSHI Class #5 鉄火巻き＆かっぱ巻き Hosomaki(Thin roll)

-Thin rolls are traditional Edo-style sushi rolls. Let’s make 2 kinds with 1 roll.

INGREDIENTS: 80g Vinegerd rice 1/2 sheet ~What we use today~ 15g Tuna A stripe Cucumber

DRECTIONS: 1. Place nori sheet on ‘makisu’ bamboo mat and thinly spread rice. Leave far side end about 1-2cm (0.5- inch) without rice. 2. Place fillings in a line on nori of one third of your side. 3. Grab the near side edge of makisu and roll it tight. 4. Remove makisu, cut into 6-8 pieces. Wet knife helps cutting easy Recipe Cooking Sun Tokyo Oct.2016-Dec.2016

SUSHI Class #6 カリフォルニアロール California roll

- California roll has totally rooted as a variety of sushi originating in USA.

INGREDIENTS: 160g Vinegared rice 1 Nori sheet 2 slice Avocado 20g Crab stick (imitation crab meat) A piece Egg roll 2 stripes Cucumber 20g Sesame

DRECTIONS: 1. Place a nori sheet on ‘makisu’ bamboo mat, and spread the rice evenly over the nori sheet. 2. Cover the nori and rice with makisu sized plastic wrap and flip them over except the makisu. 3. Arrange in a line all the fillings on nori of one third of your side. 4. Pinch the near side of makisu, plastic wrap and nori together with thumb and index finger and hold the fillings with the other fingers to keep them in place. And roll it giving care not to roll plastic wrap together. 5. Unwrap it and roll it on spread sesame then cover with plastic wrap again. 6. Cut into 6-8 pieces covering with plastic wrap.

Recipe Cooking Sun Tokyo Oct.2016-Dec.2016

SUSHI Class #7 握り寿司 Nigiri sushi (Hand-pressed sushi)

-This is the basic authentic style of the Edo (Old Tokyo) style sushi.

INGREDIENTS: As needed Vinegared rice As needed your favorite ingredients ~What we use today~ ・Sashimi salmon ・Sashimi tuna ・Boiled shrimp ・Sashimi scallop ligament ・Salmon roe ・Salmon roe & radish sprout

~The other ideas for nigiri sushi toppings~ • Sashimi yellowtail, snapper, horse mackle, flounder etc. • Smoked salmon • Cooked octopus or squid • Grilled eel • Sea uchin • Avocado • mushrooms

DIRECTIONS: 3. Moisten your hand with hand-vinegar and keep moisture on your hands when treating rice with your hands. 4. Take about 18g (2/3 oz) rice in your right hand, and shape rice into an oval ball while rolling lightly. Lay a topping across the second joint of fingers of your left hand. (Scoop up some wasabi with the right hand’s index finger while holding rice, and smear in the center of the topping in the left hand.) 5. Put the rice ball onto the topping in the left hand. Press both sides of the rice lightly with the right hand’s thumb and index finger to set the length. At the same time, press on the center of the rice to make a dimple with the left hand’s thumb to give air the sushi rice that is fall apart in the mouth easily. 6. Make the bottom side of the rice stable with the right hand’s index finger. 7. Turn the sushi over so that the topping faces up in the left hand. Press and form the rice into a more defined rectangle shape with the index and middle fingers of the right hand. 8. Turn the sushi l80°on the palm of the left hand, and shape it with the right hand’s thumb and index finger again. Serve with right hand. 9. For salmon egg or sea uchen toppings, cut the nori sheet into about 3cm (1 1/5-inch)×12cm(4 3/4-inch) long rectangles. Wind this nori rectangle around the formed rice and add topping. Recipe Cooking Sun Tokyo Oct.2016-Dec.2016

SUSHI Class #8 みそ汁

INGREDIENTS: 1 tsp Miso 150cc Dashi Your favorite ingredients. (Typical ingredients are tofu, wakame seaweed, abura-age, vegetables etc.)

DIRECTIONS: 1. Warm up the dashi in middle heat and dissolve miso well. 2. Add the ingredients and stop before the soup starts to boil