Japanese Cook Book mayaresorts.com Gyu Yakitori INGREDIENTS Skewered and Grilled • 160 ml dashi stock on Barbecue • 10 gr miso paste • 2 gr hondashi • 10 gr Japanese tofu • 5 gr slice leek • 5 pcs asahi (clam) • 2 gr wakame INGREDIENTS PREPARATION • 60 gr slice beef (6 slices) Cut the leek to 4.5cm in size, place it on top of the Asari • 2 pcs leek beef slice and then roll the leek in the beef slice, PREPARATION • 40 ml sake cooking after all the leaks have been rolled by the beef Miso Soup • 40 ml mirin slice then stick the leek (1 stick 3 pcs leek). Pouring dashi stock, miso paste and hondashi , • 30 ml shoya sauce The Yakitori gyu is ready to grill. after boil put asari (clam), Place slice leek, Miso Soup Garnished • 10 ml tamarin shoya sauce japanese tofu and wakame in a serving bowl with Clams and Leek • 20 gr sugar then pouring soup that already cook with the clam. YAKITORI BASTING PREPARATION Pouring Mirin, sake, shoya sauce, tamarin Cut the leek to 4.5cm in size, place it on top of the shoya sauce, sugar into a bowl and then beef slice and then roll the leek in the beef slice, simmer after all the leaks have been rolled by the beef slice then stick the leek (1 stick 3 pcs leek). The Yakitori gyu is ready to grill. After the gyu yakitori is ready to serve. California Roll Goma and Nigiri Dofu Skewered and Grilled Steamed Prawn on Sesame on Barbecue Flavored Tofu, Salmon Roe INGREDIENTS Note: during the process of California roll mixing rice with awase sauce, • 80 gr Sushi rice Awase sauce (for sushi rice) the rice must be in a hangiri • 20 gr tobiko (flaying fish roe) • 180 ml rice vinegar so that the rice and sauce can • 30 gr salmon fresh blend together. • 5 gr slada • 140 gr sugar Goma Dofu Sauce • 15 gr slice avocado INGREDIENTS • 250 gr salt • 80 ml Dashi stock Nigiri sushi • 10 gr mayonasse • 5 gr konbu (dry seawead) • 30 ml mirin • 20 gr sushi rice • 1 pcs nori • 450 ml dashi stock • 20 ml shoya sauce • 10 gr salmon fresh • 20 gr cucumber slice • 30 gr yoshinokuzu Pouring rice vinnegar, salt, sugar, • 10 gr katsobushi • 5gr wasabi • 50 gr sesame paste konbu into the pan then heat it • Goma Dofu sauce on low heat, keep stirring until • 5 gr gari pickle First put nori on top of makisu, • 50 gr sugar then take sushi rice put on top • 2,5 gr salt the sugar, salt dissolves, then Add dashi stock, mirin, soya sauce then heat Slice fresh salmon for about of nori until all nori surfaces • 10 ml Shoyu turn off the heat. Awase sauce is until boiling, after boiling turn off the heat and 10-15 gr then put it in your are covered with sushi rice, • 4 pcs orawn boild ready to use. put katsubushi in it then wait until the katsubushi left hand, after that shape after that flatten the tobiko on • 20 gr ikura (salmon roe) is at the bottom of the pan and strain. Sushi rice the sushi rice becomes round top of the sushi rice until the • 2 gr wasabi • 1 kg rice about 8-10gr then add on top sushi rice is covered in tobiko • 20 ml goma dofu sauce • 300 ml awase sauce of the salmon slice that FINISHING/PLATING you are holding. Flip the nori that contains sushi Pour the dashi stock, yoshinokuzu, Cook 1 kg of rice with 1 liter of rice so that the surface of the sesame paste, sugar, salt, soya sauce to the Put the cold goma dofu in a bowl, then top it with water, after the rice is cooked Press gently until the surface nori is above. Put mayonnaise, bowl and stir until all the items are mixed. a piece of shrimp, ikura (salmon roe), wasabi and put hot rice in hangiri (Japanese of the sushi rice is covered by lettuce, salmon, avocado, then pour the goma dofu sauce. rice tray) stirring in a tray then salmon slices and form a circle. cucumber on top of the nori Add the mixture that has been mixed into add awase sauce slowly then Salmon nigiri is ready to be then roll gently using makisu the pan and heat it on medium heat then stir until smooth then cool, served with wasabi, gari sushi, until it becomes a box or round. stir continuously for 13 minutes. After that, the sushi rice is ready shoya sauce as a companion. put all the dough into the desired mold. to use. Cut into 8 pcs or 6 pcs. After cutting, prepare a plate with wasabi, gari, shoya sauce as a companion. Tori Karaage Crispy Fried INGREDIENTS Chicken • 500 ml dashi stock • 4 pcs egg • 10 ml mirin • 10 ml sake cooking • 15 ml shoya sauce • 2 gr salt • 4 slice kamaboku (fish cake) • 2 pcs shitake • 4 pcs ginkgo nuts • 80 gr chicken leg • 4 pcs oba leaf INGREDIENTS Cut the chicken leg into 8 parts, then add it to the bowl add rice flour, cassava flour, Chawanmushi • 160 gr chicken leg garlic, sesame oil, shoya sauce, salt, • 50 gr rice flour hondasi, pepper and water stir it until everything • 20 gr cassava flour is mixed. Steamed Egg Custard, • 10 gr grated garlick Crab Meat Heat the cooking oil pouring the chicken leg that Pouring dashi stock, egg, mirin, sake, • 20 ml sesame oil already maninate one by one until light brown and Poached Shitake shoya sauce, salt to one bowl and stir all • 15 ml shoya sauce then remove all the chicken legs from the oil, then the ingredients until smooth and strain. • 2 gr salt let stand for 5 minutes, then put it back in until • 2 gr papper cooked and drain. Arrange the pieces of chicken leg, • 10 gr hondasi ginkgo nuts, slice shitake & kamaboku into • 40 ml water FINISHING/PLATING a ceramic bowl, heat the steamer and steam chawan mushi for 10 minutes. After draining, place the chicken on a plate with a decoration, the Tori Kaarage is ready to be served. FINISHING/PLATING After chawanmushi is steam for 10 minutes, the chawan mushi is ready to be served with a little extra shoya sauce on top and boil oba leaf. 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