Chirashizushi Scattered

Ingredients

2 1/4 cups Japanese rice
1/4 cup vinegar, 2 Tbsp sugar, 1 tsp salt
3 eggs and 1/2 Tbsp sugar
1 cucumber, julienned
1/2 lb tuna sashimi slices, marinated in 2 Tbsp of soy sauce and a little bit of wasabi if you would like
8 dried shiitake mushrooms, rehydrated in 2 cups of warm water keep the water for cooking
1 Tbsp soy sauce, 1 Tbsp sugar, 1 tsp mirin
2 oz imitation crab, shredded
2 Tbsp white sesame seeds


Method

Prepare sushi rice.
Remove stems from shiitake and slice thinly.
Heat 2/3 cup of the water used for rehydrating shiitake in a medium pan.
Add shiitake and soy sauce, sugar, and mirin.
Simmer shiitake on low heat until the liquid is almost gone.
Set aside.
Beat eggs in a bowl and add 1/2 Tbsp of sugar.
Oil a medium skillet and pour a scoop of egg mixture and make a thin omelette like a crape. Make a few sheets.
Cut the omelettes into thin strips.
Serve sushi rice on a large plate or invividual bowls.
Spread simmered shiitake, cucumber, imitation crab meat, and omelettes strips over rice.
Place tuna sashimi on top.
Sprinkle sesame seeds.
Serve pickled ginger on the side.

Sushi Recipes

Inarizushi Sushi











Ingredients

For sushi rice:
1 1/2 cup Japanese rice
1 2/3 cup water
3 Tbsp vinegar
1 1/2 Tbsp sugar
1/2 tsp salt
2 Tbsp white sesame seeds
For cooking aburaage
6 abura-age fried tofu
1 cup dashi soup stock
2 1/2 Tbsp sugar
2 Tbsp mirin
2 Tbsp soy sauce


Method

Start cooking rice.
Put aburaage into boiling water for a moment to remove the excess oil.
Drain and dry with paper towels.
Cut the aburaage in halves so that each piece have an open end.
Put dashi soup stock, sugar, mirin, and soy sauce in a pan and bring to a boil.
Add aburaage in the pan and lower the heat.
Put a lid and simmer until the liquid is alomost gone.
Stop the heat and let them cool for a while.
Prepare sushi rice.
Mix sesame seeds in the sushi rice.
Wet your hands and make small mounds of sushi rice.
Take a piece of aburaage and lightly press to remove the excess liquid.
Open the pouch and stuff a mound of sushi rice inside.
Fold in the open side to close the pouch.

Futomaki Thick Sushi Roll

Ingredients

4 cups sushi rice, prepared
1 Japanese cucumber, sliced lengthwise into quarters
2 eggs
2 tsp sugar
1 ounce kampyo
2/3 cup dashi soup stock
3 Tbsp soy sauce
2 Tbsp sugar
1 Tbsp mirin
4 sheets of nori dried seaweed


Method

Wash and soak kampyo in water for an hour before cooking.
Cut softened kampyo into about 8-inch-long pieces.
Put dashi soup stock, sugar, mirin, and soy sauce in a medium pot.
Put it on medium heat and bring to a boil.
Add kampyo in the pot and simmer on low heat until the liquid is almost gone.
Cool it.
Meanwhile.
Beat eggs and sugar in a small bowl.
Make a rolled omelet and cool.
Cut it into long sticks.
Put a sheet of nori on a bamboo mat.
Spread 1 cup of sushi rice on top of the nori sheet.
Place the ingredients lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly and remove it from the sushi.
Cut the rolled sushi into bite size pieces.

Kappamaki Cucumber Rolls

Ingredients

4 sheets of nori dried seaweed, cut in half
4 cups sushi rice
2 Japanese cucumber, cut into long sticks


Method

Put a half size nori on top of a bamboo mat makisu.
Spread about a half cup of sushi rice on top of the nori.
Place cucumber sticks lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly wish hands. Remove the sushi roll.
Cut it into bite size pieces.

Hamburger Sushi Roll

Ingredients

4 cups sushi rice
4 sheets nori dried seaweed
4 ounce ground beef
1 Tbsp finely chopped onion
4 Tbsp BBQ sauce
1 Tbsp panko, or bread crumbs
1 tsb milk
1/2 tsp garlic salt


Method

Mix finely chopped onion and ground beef in a bowl.
Add salt, bread crumbs, and milk in the bowl and mix them well.
Make long cylinder shaped pieces.
Heat some vegetable oil in a skillet.
Fry the meat pieces on medium heat until done.
Cool them on the side.
Put a nori sheet on top of a bamboo mat.
Spread sushi rice on top of the nori sheet.
Place hamburger sticks lengthwise on the rice.
Put BBQ sauce on the humburger.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly and remove it from the sushi.
Cut sushi rolls into bite-size pieces.

Tuna Sushi Roll

Ingredients

4 cups sushi rice
4 sheets of nori dried seaweed
4 ounces raw tuna sashimi


Method

Cut the tuna into thin and long sticks.
Put a nori sheet on top of a bamboo mat makisu.
Spread the sushi rice on top of the nori sheet.
Place the tuna sticks lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly and remove it from the sushi.
Cut the rolled sushi into bite sized pieces.

Sushi Rice

Ingredients

3 cups Japanese rice
3 1/4 cups water
1/3 cup rice vinegar
3 Tbsp sugar
1 tsp salt


Method

After washing and soaking Japanese rice, cook and let it steam.
See How to Cook Japanese Rice.
Prepare sushi vinegar sushi zu by mixing rice vinegar, sugar, and salt in a sauce pan.
Put the pan on low heat and heat until the sugar dissolves.
Cool the vinegar mixture.
Spread the hot steamed rice into a large plate or a large bowl.
Please use a non metallic bowl to prevent any interaction with rice vinegar.
It's best to use a wooden bowl called sushi oke.
Sprinkle the vinegar mixture over the rice and fold the rice by shamoji rice spatula quickly.
Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice.
This will give sushi rice a shiny look.
It's best to use sushi rice right away.

Tuna Salad Sushi Roll

Ingredients

4 cups sushi rice
4 sheets of nori dried seaweed
1 tbsp finely chopped onion
2/3 cup canned tuna
1 tbsp mayonnaise


Method

Mix chopped onion, tuna, and mayonnaise in a bowl.
You can make tuna salad as you like.
Put a nori sheet on top of a bamboo mat makisu.
Spread sushi rice on top of the nori sheet.
Place the tuna salad lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
How to Make a Sushi Roll
Press the bamboo mat firmly and remove it from the sushi.
Cut the sushi roll into bite size pieces.

Hinachirashi

Ingredients

3 cups sushi rice
8 dried shiitake mushrooms
1/2 large carrot
1 tsp sugar
2 tbsp soy sauce
2 tbsp mirin
2 eggs and 1 tsp sugar
2 tbsps sakura denbu seasoned fish powder
2 tbsps white sesame seeds
a half bunch of nabana rape flowers or green vegetables


Method

Soak dried shiitake mushrooms in 3/4 cup of warm water.
Cut carrots into thin flower-shaped pieces.
Remove shiitake mushrooms from the water and slice them thinly.
Put the water in a pan and heat on low heat.
Simmer shiitake slices and carrot pieces in the pan.
Add soy sauce, mirin, and sugar in the pan and simmer for 10-15 minutes.
Whisk eggs with 1 tsp of sugar.
Make fine scrambled eggs.
Boil nabana in a pan and cool in cold water.
Chop nabana finely.
Prepare sushi rice and mix sesame seeds in the rice.
Serve the rice on a large plate.
Sprinkle simmered shiitake mushrooms over the rice.
Sprinkle scrambled eggs, carrots, boiled nabana, and sakura denbu over the rice.

Sushi Cake

Ingredients

3 1/2 - 4 cups sushi rice
1/4 lb smoked salmon
2 eggs
2 tsp sugar
1/2 small cucumber / 1 avocado
1/2 cup imitation crab meat
2 tbsp mayonnaise


Method

Cook sushi rice.
Whisk eggs in a bowl.
Add sugar in the egg and stir well.
Pour some of the egg mixture into a large frying pan and make thin omelet.
Make another thin omelet.
Slice the omelet thinly into strips.
Slice cucumber into thin strips.
Put imitation crab meat in a bowl and mix with mayonnaise.
Place plastic wrap on the inside of a round 6-7 inch cake pan.
Spread salmon slices on the bottom of the cake pan.
Put 1/3 of sushi rice on top of the salmon and flatten the rice.
Spread cucumber strips / avocado slices and imitation crab over the rice.
Put 1/3 of sushi rice on top of them and flatten the rice.
Spread egg strips on top of the rice.
leave some egg strips for garnishing.
Further, put 1/3 of sushi rice on the egg strips.
Cover the rice with plastic wrap and put a weight on the top.
After 10 minutes, cover the cake pan with a large plate and turn them over.
Remove the cake pan and plastic wrap.
Garnish some egg strips on top of the salmon.

Pickled Ginger

Ingredients

2 lb fresh young ginger shin shoga
3 cups rice vinegar
2 cups sugar
2 tsps salt


Method

Wash young ginger root and rub off skin.
Slice the ginger thinly and salt them.
Leave salted ginger slices in a bowl for one hour.
Dry the ginger slices with paper towels and put them in a sterilized container/jar.
Mix rice vinegar and sugar in a pan and bring to a boil.
Pour the hot mixture of vinegar and sugar over the ginger slices.
Cool them.
Pickled ginger changes its color to light pink.
If you are using old ginger, it might not turn pink naturally.
Cover the jar and store it in the refrigerator.

Dessert recipes

Anko Tsubu an












Ingredients

1/2 lb. azuki beans 1 1/3 cup
2 cup sugar
1 tsp. salt


Method

Put lots of water in deep pot.
Soak azuki beans in the water overnight.
Heat the beans on high heat and bring to a boil.
Turn down the heat to medium and simmer beans for about 10 minutes.
Drain the beans.
Put the azuki beans in the pot again and add about four cups of water.
Heat the azuki and bring to a boil.
Turn down the heat to low and simmer the azuki beans for about one hour, or until softened. Drain the liquid from the pot.
Add sugar and salt in the beans.
Stir and simmer beans until thickened.
Stop the heat and cool the anko

Azuki Shiratama

Ingredients

1 2/3 cup shiratama ko glutinous rice flour
1/2 - 2/3 cup water
1 1/2 cup anko


Method

Put shiratama ko in a bowl.
Add water slowly until the dough becomes as soft as earlobes.
Knead the dough.
Make small oval shaped dumplings.
Boil water in a large pan and add the dumplings.
Boil the dumplings until they float.
Remove the dumplings and cool in cold water.
Drain the water and serve dumplings in individual plates and put anko sweet azuki beans on the top.

Coffee Jelly

Ingredients

2 cups coffee
1 Tbsp gelatin powder
2 Tbsp sugar
Whipped cream for topping


Method

Mix gelatin powder and 4 Tbsp of water in a small cup.
Mix coffee, sugar, and the gelatin in a sauce pan.
Stir well on low heat until sugar dissolves.
Strain the mixture and pour into four cups.
Cool them in the refrigerater.
Put some whipped cream on top of the jelly before serving.

Daigakuimo

Ingredients

1 pound sweet potatoes
1/3 cup sugar
1 tsp soy sauce
2 tbsp water
1 tsp sesame seeds
Vegetable oil for frying


Method

Cut sweet potatoes into bite sized pieces.
Heat the oil and fry the sweet potatoes at 350F until brown.
Mix water, sugar, and soy sauce in a pan.
Put the pan on low heat.
When the liquid turns sticky, remove from the heat and add fried sweet potatoes.
Quickly mix the potatoes with the sticky sugar.
Sprinkle sesame seeds over the coated sweet potatoes.

Christmas Cake

Ingredients

For sponge cake:
3/4 cup all purpose flour
2/3 cup sugar
1 Tbsp milk
3 eggs
1 1/2 Tbsp butter
For topping:
1 1/2 cups heavy cream
4 Tbsps sugar
Various fruits strawberries


Method

Whisk eggs in a bowl.
Place the bowl over warm water in another large bowl and whisk further.
Add sugar little by little.
When the egg mixture becomes light yellow, sift flour and add to the bowl.
Mix the flour lightly in the egg mixture.
Mix butter in warm milk.
Add mixture of melted butter and milk in the batter and stir gently.
Preheat the oven in 350-degree.
Place baking wax papers inside of a round cake pan 18cm.
Pour the batter in the pan and bake in the preheated oven for 25-35 minutes.
Remove the cake from the pan and cool it on a rack.
Cut the cake in half horizontally.
Mix heavy cream and sugar in a bowl.
Whip the cream well.
Take the half of the whipped cream and mix with chopped fruits.
Place the cream on top of a round cake slice.
Place another cake slice on top of the cream.
Spread the rest of the whipped cream on top and around the cake.
Decorate the cake with colorful fruits and Christmas decorations.

Dorayaki

Ingredients

3 eggs
2/3 cup sugar
1/2 tsp baking soda
3 Tbsp water
1 cup flour, sifted
3/4 lb anko sweet azuki beans
Vegetable oil for frying


Method

Put eggs and sugar in a bowl and whisk very well.
Dissolve baking soda in water.
Add the water in the egg mixture.
Add sifted flour in the egg mixture gradually.
Heat a skillet or hot plate and lightly oil it.
Pour a scoop of the batter into the skillet and make a small pancake.
About 4 inches in diameter.
Turn over when bubbles appear on the surface.
Repeat this process to make 8-10 pancakes.
Cool the pancakes.
Make pairs of pancakes and put a scoop of anko sweet beans between them.

Green Tea Ice Cream

Ingredients

3/4 cup milk
2 egg yolks
5 tbsp sugar
3/4 cup heavy cream
1 tbsp maccha green tea powder
3 tbsps hot water


Method

Mix hot water and green tea powder together in a bowl and set aside.
Lightly whisk egg yolks in a pan.
Add sugar in the pan and mix well.
Gradually add milk in the pan and mix well.
Put the pan on low heat and heat the mixture, stirring constantly.
When the mixture is thickened, remove the pan from the heat.
Soak the bottom of the pan in ice water and cool the mixture.
Add green tea in the egg mixture and mix well, cooling in ice water.
Add whipped heavy cream in the mixture and stir gently.
Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker.
Or, pour the mixture in a container and freeze, stirring the ice cream a few times.

Green Tea Pound Cake

Ingredients

2 large eggs
1 cup flour
2/3 cup sugar
1/2 cup butter
1 tbsp maccha green tea powder
1/2 tsp baking powder


Method

Cream butter in a bowl.
Add sugar in the butter and mix well.
Gradually add beaten eggs and stir well.
Sift flour, baking powder, and green tea powder together and add the flour to the egg mixture. Pour the batter into a buttered loaf pan.
Bake in preheated 340 degrees F oven for about 30-40

Green Tea Sorbet

Ingredients

1 Tbsp maccha green tea powder
2/3 cup granulated sugar
2 cups water


Method

Combine granulated sugar and green tea powder in a bowl.
Put 2 cups of water and the sugar mixture in a sauce pan.
Heat until sugar dissolves.
Soak the pan in a bowl of cold water to cool the liquid to room temperature.
Pour the liquid in a freezer safe container and put it in a freezer.
Stir the sorbet every 30 minutes or one hour.
Freeze until sorbet is alomost frozen.
Serve into glasses.

Kabocha Pumpkin Cookie

Ingredients

1/4 lb. kabocha
2 Tbsp butter
3 Tbsp sugar
1 egg yolk
2/3 cup flour
1/4 tsp baking powder


Method

Cut kabocha into large chunks.
Steam kabocha in the microwave until softened.
Peel kabocha and mash in a bowl.
Mix butter and sugar in another bowl.
Add mashed kabocha in the bowl.
Mix well.
Add an egg yolk and stir well.
Sift flour and baking powder together.
Add the flour in the bowl.
Mix the dough.
Rest the dough in the refrigerator for 30 minutes.
Preheat the oven to 340 degrees F.
Flatten the cookie dough on floured board and cut into your favorite shapes.
Place a cooking sheet in a baking pan and place shaped cookie dough on the sheet.
Bake cookies in 340F oven for 15-20 minutes.

Kurikinton

Ingredients

1 lb. sarumaimo sweet potatoes
1 jar of simmered sweet chestnuts in syrup 8-12 pieces of chestnuts
1 1/2 cup sugar
1 tbsp mirin
2 kuchinashinomi


Method

Peel satsumaimo and cut into 1 inch thick slices.
Soak satsumaimo slices in water for about 15 minutes.
Drain satsumaimo.
Wrap crushed kuchinashinomi in a sheet of gauze.
Put water, satsumaimo, and kuchinashinomi in a deep pot and bring to a boil.
Turn down the heat to medium and simmer until satsumaimo is softened.
Drain and remove the kushinashinomi.
Mash satsumaimo and add 3/4 cup of sugar and mix well.
Strain the mashed satsumaimo and put it back in the pot.
Add 3/4 cup of sugar, mirin, 1/4 cup of syrup in the mashed satsumaimo.
Stir well on low heat until smooth.
Add chestnuts and simmer for a few minutes.

Seafood Recipes

Sake Steamed Asari Clam










Ingredients

1 lb. fresh asari clam, scrubbed and washed
1 1/2 Tbsp salt
2 cups water
2 Tbsp sake


Method

Put water and salt in a large bowl.
Soak asari clams in the water overnight.
Discard any clams that don't close at this time.
Drain in a colander.
Put asari clams in a large skillet and pour sake.
Place a lid and steam on high heat for few minutes until clams open.
Please do not eat any clams that didn't open after steaming

Buridaikon

Ingredients

4 buri yellowtail fillets
1 lb daikon radish
1 chunk fresh ginger root
4 tbsp soy sauce
1 tbsp sake
2 tsp sugar
3 tbsp mirin


Method

Pour boiled water over buri and drain.
Peel daikon radish and cut into medium chunks.
Slice ginger root.
Put about 3 cups of water in a pan and simmer daikon with ginger slices.
Add buri, soy sauce, sugar, sake, and mirin in the pan.
Simmer on low heat until soften

Buri Teriyaki Yellowtail

Ingredients

4 fillets buri yellowtail
2 tbsps sake rice wine
1 tbsp soy sauce
For teriyaki sauce:
2 tsps sugar, 3 tbsp soy sauce, 4 tbsps mirin


Method

Mix sake and soy sauce in a bowl and marinate fish in the sauce for 5-10 minutes.
Wipe the liquid from the fish and set aside.
Heat some oil in a frying pan and fry fish until browned.
Mix teriyaki sauce ingredients to make teriyaki sauce.
Wipe some excess oil in the frying pan with a pager towel.
Pour teriyaki sauce over fish in the pan.
Simmer the fish for 10 minutes over low heat.

Fried Shrimp

Ingredients

12 large shrimps
1/2 cup panko Japanese bread crumbs
1/4 cup all purpose flour
1 egg
oil for frying


Method

Peel shrimp and make a couple incisions on the stomach side so that it stays straight.
Put flour on shrimp lightly Dip the shrimp in beaten egg.
Cover the shrimp with panko.
Heat oil in a deep pan to 350 F degree.
Fry shrimps until brown.

Sweet and Sour Crab Omelet

Ingredients

1/4 lb. crabmeat
6 eggs
1/4 lb. boiled bamboo shoot
1 chunk ginger root
1/2 cup water
1 tbsp sugar
1 tbsp rice wine vinegar
1 tbsp soy sauce
1 tsp sesame oil
mixture of 1 tbsp water and 1 tbsp katakuriko/corn starch


Method

Shred crabmeat in a bowl.
Cut bamboo shoot and ginger into thin stripps.
Beat eggs in a bowl and add crabmeat, bamboo shoot, and ginger in it.
Mix water, soy sauce, sugar, and rice wine vinegar in a pan and bring to a boil.
Put katakuriko mixture in the pan and stir quickly and stop the heat.
Heat sesame oil in a large frying pan/wok.
Pour egg mixture in the pan and make an omelette, stirring.
Turn the omelette over.

Karei no Nitsuke Simmered Flatfish

Ingredients

4 fillets karei flat fish, about 1 lb., washed and scaled
1 1/4 cup dashi stock
5 Tbsp sake
3 Tbsp soy sauce
3 Tbsp sugar
2 Tbsp mirin
1 inch piece fresh ginger root, thinly sliced


Method

Put dashi, sake, soy sauce, sugar, mirin, and ginger slices in a large skillet.
Put on high heat and bring to a boil.
Place the fish in the broth.
Simmer on high heat for a few minutes.
Turn down the heat to medium and put on a drop lid.
Simmer the fish for 15 minutes or until done.
It takes longer to cook fish with egg sacs.

Octopus Salad

Ingredients

1/2 pound boiled octopus
1 cucumber
1 yellow bell pepper
1 1/2 rice wine vinegar
1 1/2 olive oil


Method

Cut boiled octopus into bite sized pieces.
Cut cucumber and bell pepper into thin stripps.
Soak octopus, cucumber, and bell pepper in ice water.
Drain the ingredients and serve in a bowl.
Mix rice wine vinegar and oil in a small bowl and pour over the salad.

Kobumaki

Ingredients

1 1/2 oz. dried kombu kelp 8 five-inch-long dried kombu
3/4 lb. salmon
8 strips 10 inch long/strip dried kanpyo
4 cups water
1/2 cup soysauce
4 Tbsp. sugar
2 Tbsp. sake
4 Tbsps. mirin


Method

Soak konbu in 4 cups of water for 10 minutes.
Save this water.
Rub a pinch of salt on kanpyo and wash them.
Soak kanpyo in water for 15 minutes.
Cut salmon into about 5 inch long strips.
Put a salmon strip on top of a sheet of konbu and roll it.
Tie the konbu roll by strips of kanpyo.
Place kombu rolls in medium pot.
Pour the water used for soaking the kombu over the kombu rolls.
Bring it to a boil.
Turn down the heat to low, and add sugar, sake, mirin, and soysauce.
Simmer for about one hour.
Turn off the heat.
Let kelp rolls cool in the pot.

Squid and Broccoli Stir fry

Ingredients

2 squid
1 broccoli
1/2 clove ginger
2/3 cup chicken soup stock
1 tbsp sake
1 tsp soy sauce
1/3 tsp sugar
2/3 tsp salt
1 tbsp vegetable oil
2 tsp water and 2 tsp katakuriko starch


Method

Prepare squid for cooking and cut them into bite sized pieces, including legs.
How to Prepare Squid
Cut broccoli into bite sized pieces and boil them.
Mince fresh ginger.
Mix sugar, salt, sake, and soy sauce in chicken soup stock and set aside.
Heat vegetable oil in a wok and saute ginger.
Add broccoli in the pan and stir fry them.
Add squid and soup in the pan and bring to boil.
Pour mixture of water and katakuriko starch over the ingredients and stir quickly.
Stop the heat.

Chicken Stuffed Squid

Ingredients

4 medium squids
2 1/2 cup water
1/3 cup sake
3 Tbsps soysauce
3 Tbsps mirin
For filling:
1 chicken breast half, boneless, skinless
1/2 cup minced onion
1 small egg
3 Tbsps katakuriko potato starch or corn starch
1 Tbsp soy sauce
2 tsps grated ginger


Method

Remove guts and legs from squid and clean the squid.
Remove the soft bones.
Chop the legs into small pieces.
Mince chicken breast and put it in a bowl.
Add katakuriko starch, minced onion, soy sauce, egg, ginger, and squid legs and mix well.
Stuff each squid with the chicken filling and close the pocket using a toothpick.
Put water, sake, mirin, and soysauce in a pan and heat on medium heat.
Add stuffed squid in the soup and simmer on low heat for about one hour.
Slice into 1/2-inch-thick rounds.

Simmered Hijiki

Ingredients

1 oz dried hijiki seaweed
1 aburaage
1/4 carrot
3 tbsps soy sauce
2 tbsps sugar
2 tbsps mirin
3/4 cup water


Method

Put dried hijiki in a bowl.
Wash them and soak in water for 10-15 minutes.
Drain hijiki over a colander.
Cut carrot into thin strips.
Also, cut aburaage into thin strips.
Heat vegetable oin in a frying pan and saute carrot and hijiki.
Add aburaage in the pan and saute lightly.
Season the ingredient with sugar and mirin and stir well.
Further, add soy sauce and water in the pan.
Simmer the ingredients until the liquid is almost gone.

Takoyaki

Ingredients

1 2/3 cup flour
2 1/2 cup dashi soup
2 eggs
1/2 lb. boiled octopus, cut into bite-size pieces
1/4 cup chopped green onion
1/4 cup dried sakura ebi red shrimp
1/4 cup chopped pickled red ginger
For toppings:
katsuobushi dried bonito flakes
aonori green seaweed powder
Worcestershire sauce or takoyaki sauce
mayonnaise


Method

Mix flour, dashi soup, and eggs in a bowl to make batter.
Thickness of the batter should be like potage soup.
Put oil inside cups of a takoyaki grill pan.
Pour batter into the cups to the full.
Put octopus, red ginger, and green onion in each hole.
Grill takoyaki balls, turning with a pick.
When takoyaki become rounds and brown, remove them from the pan and place in a plate.
Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.

Tuna Salad Sushi Roll

Ingredients

4 cups sushi rice
4 sheets of nori dried seaweed
1 tbsp finely chopped onion
2/3 cup canned tuna
1 tbsp mayonnaise


Method

Mix chopped onion, tuna, and mayonnaise in a bowl.
You can make tuna salad as you like.
Put a nori sheet on top of a bamboo mat makisu.
Spread sushi rice on top of the nori sheet.
Place the tuna salad lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
How to Make a Sushi Roll
Press the bamboo mat firmly and remove it from the sushi.
Cut the sushi roll into bite size pieces.
If you prefer it to be spicy, you can add karashi mustard in the tuna salad.

Rice Recipes

Gyudon Beef Bowl Recipe











Ingredients

4 cups steamed Japanese rice
1 pound thinly sliced beef
1 onion
1 1/3 cup dashi soup
5 tbsps soy sauce
3 tbsps mirin
2 tbsps sugar
1 tsp sake
Benishoga red ginger for topping


Method

Cook Japanese rice.
Slice onion thinly.
Cut beef into bite sized pieces.
Put dashi, soysauce, sugar, mirin, and sake in a pan.
Add onion slices in the pot and simmer for a few minutes.
Add beef in the pan and simmer for a few minutes.
Serve hot steamed rice in a deep rice bowl.
Put the beef topping on the top of rice.
Place some benishoga red ginger on the top if you would like.

Chicken and Egg Soboro Rice Bowl

Ingredients

1/2 lb. gound chicken
3 Tbsp soy sauce, 2 Tbsp sugar, 3 Tbsp mirin, 1 tsp ginger juice
4 eggs
1 Tbsp sugar, 1/2 Tbsp mirin, 1/2 tsp salt
4 cups steamed Japanese rice


Method

Put ground chicken, soy sauce, sugar, mirin, and ginger juice in a small pan.
Simmer the meat on medium low heat, stirring constantly with chopsticks until moisture is almost gone.
Beat eggs in a medium pan and add sugar, mirin, and salt.
Put on medium low heat and scramble eggs finely with chopsticks until cooked.
Serve steamed rice into four deep bowls.
Arrange chicken soboro and egg in two different sections on top of the rice.

Edamame Rice

Ingredients

2 cups Japanese rice
2 1/4 cups water
3 inches kombu
2 Tbsp sake
1 Tbsp soy sauce
1 tsp salt
1 cup boiled and shelled edamame, or frozen shelled edamame


Method

Put the rice in a bowl and wash it with cold water.
Repeat washing until the water becomes clear.
Drain the rice in a colander and set aside.
Place the rice in rice cooker and add water.
Further, add konbu, sake, soy sauce, and salt in the rice.
Let the rice soak in the water at least 30 min.
Start the cooker.
Meanwhile, shell boiled edamame, or thaw frozen shelled edamame.
When rice is cooked, add shelled edamame over rice and mix lightly.

Curry Flavored Shrimp Fried Rice

Ingredients

2 cups leftover steamed Japanese rice
8 or 10 medium shrimp, shelled and deveined
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tsp chopped garlic
1/2 tsp salt
1 tsp chicken bouillon powder
1 tsp curry powder
2 tsp Worceter sauce
1 Tbsp vegetable oil


Method

Heat oil in a wok or large skillet over high heat.
Add garlic and onion and saute until softened.
Add green pepper and shrimp in the pan and saute together.
Further, add rice and stir fry with the ingredients.
Sprinkle salt, chicken bouillon, and curry powder over the fried rice and stir quickly.
Turn the heat down to low, and add Worceter sauce.
Stir quickly and stop the heat.

Katsudon

Ingredients

3 1/2 cup steamed Japanese rice
4 pieces tonkatsu
1 onion
1 1/4cup dashi soup stock
5 tbsp soy sauce
2 tbsp mirin
1 tbsp sugar
4 eggs


Method

Slice each tonkatsu into about 1 inch wide pieces.
Slice onion thinly.
Put dashi soup stock in a pan and heat on medium heat.
Add soy sauce, mirin, and sugar in the soup.
Add onion to the pan and simmer for a few minutes.
Put tonkatsu pieces in the pan and simmer on low heat for a few minutes.
Beat eggs in a bowl.
Bring the soup to a boil, then pour the eggs over tonkatsu and onion.
Turn the heat down to low and put on a lid.
Turn off the heat.
Serve steamed rice in four deep bowls, then place the simmered tonkatsu on top of the rice.

Kurigohan Steamed Rice with Chestnuts

Ingredients

2 cups Japanese rice
1/4 cups glutinous rice
20 pieces small chestnuts
1 tsp soy sauce
1 Tbsp mirin
1 Ttbsp sake
2 2/3 cup water


Method

Soak chestnuts in hot water for about 30 minutes.
Peel the chestnuts and soak in water for about 10 minutes.
Wash rice well and set aside in a strainer.
Drain the chestnuts in a strainer.
Put rice, water, soy sauce, mirin, sake in a rice cooker and lightly mix them.
Place chestnuts on the top and start the cooker.

Kombu Chazuke

Ingredients

3/4 cup steamed rice
1 Tbsp tsukudani kombu
green tea leaves or tea bags


Method

Serve steamed rice in a rice bowl.
If it's leftover rice, reheat the rice in the microwave.
Place tsukudani kombu on top of the rice.
Brew green tea in a tea pot.
Pour hot green tea over rice.

Maguro and Avocado Rice Bowl Zukedon

Ingredients

2 1/4 cups Japanese Rice
2 avocados
1/2 lb. fresh maguro tuna
3 tbsps soy sauce
1/2 tsp wasabi paste
4 leaves shiso Japanese basil if available
1 tbsp sesame seed


Method

Cook steamed rice.
Slice fresh tuna into 1/4-inch thick pieces.
Make sure to purchase fresh tuna from a certified store dealer.
Mix wasabi and soy sauce and marinate tuna slices in the mixture.
Peel avocado and cut into bite-size pieces.
Cut shiso into thin strips.
Serve steamed rice in a bowl and place marinated tuna slices and avocado on the top.
Sprinkle shiso leaves and sesame seeds.
Pour some soy sauce and wasabi mixture over the toppings before eating.

Matsutake Mushroom

Ingredients

2 1/2 cups Japanese rice
2 1/2 cups dashi
1/4 lb matsutake mushrooms, wiped and trimmed
1 aburaage deep-fried tofu
2 Ttbsp sake rice wine
2 Tbsp soy sauce


Method

Put the rice in a bowl and wash it with cold water.
Repeat washing until the water becomes clear.
Drain the rice in a colander.
Put rice and dashi in a rice cooker and set aside for 30 minutes.
Shred matsutake mushroom lengthwise.
Cut aburaage into thin strips.
Add matsutake, abura age, soy sauce, and sake in the rice cooker and stat cooking the rice.

Okayu Rice Porridge

Ingredients

1/2 cup Japanese rice
3 cups water
1/2 tsp salt
Some chopped green onion
Sesame seeds
Umeboshi pickled plum


Method

Wash Japanese rice well and drain.
Put water and rice in a deep pot or earthenware pot.
Leave it for 30 minutes.
Put the pot on medium heat and bring to a boil.
Turn down the heat to low and cook the rice for about 30 minutes.
Add salt before serving.
Put toppings, such as chopped green onion, sesame seeds, and umeboshi pickled plum if you would like.

Takikomi Gohan Mixed Rice

Ingredients

2 1/4 cup Japanese rice
4 shiitake mushrooms
1/4 gobo burdock root
1/4 konnyaku
3 inches carrot
1/4 lb.boneless chicken thigh
1 tbsp sake
2 tbsp soy sauce / 1 tsp soy sauce
1 tbsp mirin
1/2 tsp salt


Method

Wash Japanese rice and drain in a colander.
Set aside.
Cut chicken into small pieces.
Season the chicken with 1 tsp of soy sauce.
Shred gobo thinly and soak in water for a few minutes.
Drain the gobo.
Boil konnyaku once and cut it into small rectangles.
Peel and cut carrot into small rectangles.
Remove stems from shiitake mushrooms and thinly slice them.
Put 2 1/2 cup of water in a pan.
Add sake, mirin, 2 tbsps of soy sauce, and salt.
Heat the soup.
Add chicken, carrot, gobo, shiitake, and konnyaku in the soup and simmer for about five minutes, skimming off any foam or impurities that rise to the surface.
Stop the heat and cool it off.
Separate the simmered ingredients and the soup, using a colander.
Add some water in the soup to make 2 1/2 cup of liquid.
Put washed rice in rice cooker and pour the liquid over the rice.
Place simmered ingredients on the top.
Start cooking the rice.

Omelet Rice

Ingredients

4 cups steamed Japanese rice
1/2 lb. chicken breast
1 green peppers, chopped
4 white mushrooms, sliced
1/2 onion, chopped
Salt and pepper to season
4 Tbsp. ketchup
Vegetable oil for frying
8 eggs


Method

Cook steamed rice.
Cut chicken into small pieces.
Chop green pepper and onion.
Slice mushrooms thinly.
Heat vegetable oil in a large skillet and saute chicken.
Add onion, mushrooms, and green pepper in the skillet and saute together until softened.
Add steamed rice in the pan and stir fry together.
Sprinkle some salt and pepper.
Stop the heat and add ketchup and mix well.
Set the seasoned rice aside.
Heat 1 tsp of vegetable oil in a large skillet.
Beat two eggs in a small bowl and pour the egg in the skillet.
Quickly spread the egg and make a round omelet.
Place 1/4 of the seasoned rice in the middle of the omelet and fold top and bottom sides of omelet over the rice.
Cover the frying pan with a plate and turn them over to place the omerice in the plate.
Repeat this process to make four omelet rice.
Put some ketchup on top of omurice just before serving.

Oyakodon

Ingredients

4 cup steamed rice
3/4 lb chicken thighs or chicken breasts
1 onion
1 2/3 cups soup stock dashi
7 tbsp soy sauce
4 tbsp mirin
3 tbsp sugar
4 eggs


Method

Cook steamed rice.
Cut chicken into bite size pieces and thinly slice onion.
Put dashi soup stock in a pan and heat.
Add soy sauce, mirin, and sugar in the soup.
Put chicken in the pan and simmer on low heat for a few minutes.
Add onion slices to the pan and simmer for a few more minutes.
Beat eggs in a bowl.
Bring the soup to a boil, then pour the eggs over chicken and onion.
Turn the heat down to low and put on a lid.
After one minute, turn off the heat.
To serve, first put steamed rice in a deep bowl, then place the chicken and egg on top of the rice.

Shrimp Doria

Ingredients

1/2 butter
1/2 small onion, thinly sliced
4 white mushrooms, thinly sliced
8 - 10 medium shrimp, peeled and deveined
For rice:
2 cup steamed rice
1/2 Tbsp butter
For White Sauce:
2 Tbsp butter
2 Tbsp flour
1 cup milk
1/2 tsp salt
1/2 tsp consomme powder
For topping:
2 Tbsp grated Parmesan cheese


Method

Melt 2 Tbsp of butter in a sauce pan on low heat.
Put 2 Tbsp of flour in the butter. Cook it, stirring well.
When it bubbles, pour in milk.
Constantly stir the sauce, using a whisk.
Season with salt and consomme powder.
Cook it until thickened.
Set aside.
Melt 1/2 Tbsp of butter in a skillet.
Saute onion on low heat until softened.
Add mushrooms and shrimp and stir fry until cooked.
Pour in white sauce and mix with the ingredients.
Preheat oven to 450 degrees F.
Warm up rice in the microwave if it's cold.
Melt 1/2 Tbsp of butter in the rice and stir lightly.
Place the rice in baking dishes. Pour shrimp in cream sauce over the rice.
Sprinkle Parmesan cheese over the sauce.
Bake in the oven for 10 -15 minutes until lightly browned.

Salmon Fried Rice

Ingredients

1/2 small onion, finely chopped
3/4 cup flaked salmon
2 cup leftover steamed rice
2 tsp sesame oil
2 Tbsp chopped green onion
1 Tbsp soy sauce


Method

Heat sesame oil in a large skillet or wok.
Stir fry onion on medium heat until it's almost clear.
Add flaked salmon and stir fry together.
Season with salt and pepper lightly.
Add rice and stir fry for a few minutes.
Sprinkle green onion.
Pour soy sauce over the fried rice and stir quickly.
Stop the heat.