2 pounds chicken, cut into 1 inch cubes
16 spring onions, cut into 1inch pieces
Bamboo skewersYakitori sauce
12 tablespoons saki
1 ½ cups soy sauce
6 tablespoons mirin
4 tablespoons sugar
Combine the sauce ingredients in a saucepan and bring to the boil to burn off the alcohol.
Thread the chicken and spring onion alternatively onto to skewers and brush with the yakitori sauce. Grill, basting regularly, till cooked
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Soaking – Mixing the rice with vinegar
1. Wash the rice thoroughly but don't wash it so forcefully that the rice grains crack. Do not wash the rice in hot water. Next, rinse the rice with water. Repeat the process about 3 times.
2. Soak the rice in water for 30 minutes to one hour before cooking.
3. Cook the rice. While the rice is cooking, combine the vinegar, sugar, and salt in a separate bowl.
4. When the rice is done, let it stand for about 15 minutes.
5. Place the rice in the handai and slowly pour the vinegar mixture over the rice. Use the shamoji in a slicing motion to thoroughly blend the rice and vinegar mixture. Be careful not to press the rice with the shamoji. While mixing it, fan the rice with the uchiwa to remove any excess moisture.
Rice Recipe
6 cups sushi rice
6 ½ cups water
¾ cup rice wine vinegar
4 tbsp sugar
2 tsp salt
Put a nori sheet on top of a bamboo mat (makisu).
Spread the 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-sized pieces. You can cut the sushi better if you wipe the knife with a wet cloth before you slice it.
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4 eggs
4 cups ice water
4 cups all purpose flour
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add flour in the bowl and mix lightly. *Do not over mix the batter.
Items to tempura batter: Chinese long beans, Broccoli, Squid, Carrot
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3 pound spinach
6 tbsp white sesame
3 tbsp sake
3 tbsp sugar
3 tsp soy sauce
Wash and boil spinach lightly. Drain the water very well. Cut spinach into 2 inch lengths. Put sesame seeds in a grinder and grind them. Add sugar, soy sauce, and sake in the grinder and mix well. Add spinach and stir well.
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4 cups dashi soup stock
1/2 tofu
3 tbsp miso paste
1/4 cup chopped green onion
Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Scoop out some soup stock from the pan and dissolve miso paste in it. Return the soup in the pan. Stop the heat and add chopped green onion. Remember not to boil the soup after you put miso in
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8 cups of water
1 foot long kombu
Wipe the kombu with a clean cloth to remove dirt. (kombu shouldn't be washed under running water.) Soak the kombu in the water in a pot for one to two hours. Put on low heat and bring the water to a boil. Just before the water boils, remove the kombu.
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Potatoes
Beef or pork: thin sliced
Onion
Sugar
Soya sauce
Japanese katsuo soup stock (bonito)*
Cut the onions and potatoes in about 1 inch pieces.
Cut the sliced meat in about 2 inch pieces.
Fry the potatoes, onions, and the meat in a fry pan.
After about two minutes add water. Everything should be more or less covered with water.
Add two tablespoons soy sauce and the same amount of sugar. Add also a little bit of Japanese fish soup stock. (Fish dashi)
Cover the pan with a lid, and let it cook for about twenty minutes or until the potatoes are soft.
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4 cups of water
1/2 cup of katsuobushi
Put the water in a pan and heat on medium heat. Just before the water boils, add the katsuobushi flakes. When the water boils, stop the heat and strain the broth.
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This savory noodle dish comes from the Japanese rural culinary tradition, but is also a common food of urban street vendors. Yaki refers to the method of cooking and soba means "buckwheat".
3 pound pork
1 popund soba noodles
9 tablespoons sesame oil
3 onion, chopped
¾ cup chopped broccoli
¾ cup sliced mushroom
3 tbsp teriyaki sauce
1 teaspoon salt
3 teaspoon soy sauce
Cut pork into thin strips about 1-1/2 inches long. Cook noodles according to the package directions; drain and set aside.
In a large skillet, heat sesame oil, over medium-high. When hot, add the pork and chopped onion. Stir until the pork is cooked about 10 minutes. Add chopped broccoli and stir until bright green, then add sliced mushrooms and chopped green onions. In a small bowl mix together teriyaki, salt, and soy sauce. Add to the skillet followed by the noodles; stir well
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Boil a block of tofu. Wrap in a cheese clothe and set to drain. Put a cutting board on top of the tofu. Leave it for an hour. Cut carrot and shiitake mushroom into thin strips. Boil the carrot and shiitake mushroom strips for a few minutes and drain. Put roasted sesame seeds in a grinder and grind well. Add soy sauce and sugar in it and mix well. Add drained tofu in the grinder and mix well. Add boiled carrot and mushroom strips and stir well.3 blocks tofu
3 carrot
12 shiitake mushrooms
6 tbsps soysauce
9 tbsps sugar
3 tbsp roasted sesame
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