Published

by Periplus Editions (HK) Ltd.

www.periplus.com
Copyright © 2009 Periplus Editions (HK) Ltd.
All rights reserved.
Photography: Adrain Lander
Food Styling: Susie Donald
Design: Periplus Design Team

ISBN: 978-1-4629-1463-0 (ebook)

Printed in Singapore 1208CP
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Distributors
Asia Pacific: Berkeley Books Pte Ltd,
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[email protected]
www.periplus.com
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[email protected]
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 Ingredients
Azuki are small red beans that are sold in the dried foods section of the food store. They
are soaked and cooked with rice or sweetened and eaten as a dessert.
Daikon radishes look like large white carrots and are white inside and mild in flavor.
They may be grated and eaten raw or cooked in stews or soups. They are regarded as a
healthy antidote for oily foods.
Dashi is the ubiquitous Japanese fish stock used in preparing and seasoning many
Japanese dishes. It can be made fresh from dried bonito flakes and is also available in an
instant powdered version that you just dissolve in water. Instant dashi powder comes in
small plastic packets or jars and is useful when a small amount of dashi stock is required.
Deep-fried tofu slices (abura-age) are sold in packets of four or five thin squares in the
refrigerated section of food stores. They should be blanched in boiling water to remove
excess oil before using. After blanching, drain and pat dry with a paper towel.
Dried bonito flakes (katsuo bushi) are dried shavings of bonito fish sold in small plastic
packets. The shavings come in varying sizes—the larger ones are used to make dashi soup
stock whereas the finer ones are used as a garnish. They are readily available in Japanese
food stores and many supermarkets.
Japanese soy sauce is an essential, ingredient in most Japanese dishes. It is made of
soybeans, wheat and salt. It comes in several varieties and many different grades.
Generally, at table, the usukuchi shoyu (light soy sauce) is used, whereas in cooking, the
koikuchi shoyu (heavy soy sauce) is often used. The former is less salty than the latter.
Japanese soy sauce is slightly less salty than Chinese soy sauce, which can be used as a
substitute, but in lesser amounts.
Kanpyo are long, thin strips of dried gourd that are used in sushi, slow-cooked claypot
dishes and for tying foods together. They are sold in plastic packets and are readily
available in the dried foods section of Japanese food stores and many supermarkets.
Konbu are the dried leaves of kelp (a type of seaweed) that are harvested, dried and sold
as flat black sheets with white powder on the surface. They are used to flavor sushi rice
and dashi stock, and are normally removed and discarded before serving. They are sold in
plastic packets and are readily available in the dried foods section of Japanese food stores
and many supermarkets.
Mirin is a sweet cooking wine made from glutinous rice. Avoid products labelled “aji-
mirin”, which are flavored with monosodium glutamate (MSG). It is readily available in
Japanese food stores and many supermarkets.
Miso or fermented bean paste is made from soybeans and grain malt (from rice, wheat or
barley). It must be kept refrigerated and is sold in plastic packs or tubs in the refrigerated
section of food stores. It comes in different colors and tastes, ranging from very salty to
very sweet.
Nori are dried leaves of seaweed which are cut into squares and used for wrapping sushi
and also as garnish for other dishes. They come in different tastes and sizes. The plain
ones are used as garnishing or wraps for sushi, while the flavored ones are eaten as snacks.
Pickled ginger is eaten as an accompaniment to rice dishes, especially sushi and
sashimi. It is thin slices of ginger that have been pickled first in salt, then in vinegar. It is
sold in jars and is widely available in food stores and many supermarkets. You may also
make it at home.
Ponzu dipping sauce is a popular Japanese lemon-soy sauce dressing made by
combining 4 tablespoons lemon juice, 4 tablespoons soy sauce, 3 tablespoons Basic Dashi
Stock (page 4) and 1 tablespoon mirin and stirring well. It is packaged ready-mixed in
bottles, and is widely available in Japanese food stores.
Sesame salt (goma shio) is a mixture of toasted black sesame seeds (either whole or
ground) and salt. It is a popular accompaniment to Japanese meals, and can be purchased
ready-mixed.
Seven-spice chilli powder (shichimi togarashi) is a potent blend of ground chilli with
other seasonings such as mustard, sansho, black sesame and poppy seeds. It is often
sprinkled on noodles, grilled items and one-pot dishes. It is widely available in food stores
and is packaged ready-mixed in bottles.
Shiitake is the most commonly used mushroom in Japanese cooking. It is readily
available fresh or dried. The dried versions are the same as the dried black Chinese
mushrooms that can be used as a substitute.
Shirataki noodles are thin strings of konnyaku, a glutinous starch obtained from the
elephant foot plant. Eaten in sukiyaki and other hotpots, it may be replaced with mung
bean vermicelli (glass or bean thread transparent noodles), if not available.
Shiso is an attractive dark green or red leaf that is widely used in Japanese cooking either
as an ingredient or a garnish. It is a member of the mint family, and the leaves have a hint
of basil and spearmint flavor. It is usually minced and added to rice served with sashimi,
crisp-fried as tempura, and used to garnish sushi.
Soba noodles are made from buckwheat flour and have a distinctive taste and are
sometimes flavored with green tea, in which their normal beige-brown color is replaced by
green. They are sold as dried sticks in packets.
Somen are very fine wheat noodles generally white in color and are sold as dried sticks
in packets.
Tempura dipping sauce is made by blending 250 ml (1 cup) Basic Dashi Stock (page
4), 4 tablespoons soy sauce, 3 tablespoons mirin, 3 tablespoons shredded daikon and 3
teaspoons shredded fresh ginger. Stir well to mix.
Udon wheat noodles come in various shapes and sizes and are whiteish-beige in color.
They can be substituted with ramen or Chinese wheat noodles.
Wakame is a type of seaweed that is available in dried strips. As it can withstand long
period of boiling, it is commonly used in one-pot dishes both as a flavorer as well as an
ingredient. It must be soaked in water for 5 to 10 minutes before using.
Wasabi is one of the best known of all Japanese condiments. It is a very spicy Japanese
horseradish that is sold in powdered form or as a prepared paste.
 Basic Dashi Stock (Bonito Flake Stock)
10-cm (4-in) square piece konbu, wiped clean
1 liter (4 cups ) water
60 ml (¼ cup) cold water
90 g (3 oz) bonito flakes

1 Cut konbu square into 4 narrow strips. Place in a saucepan with 4 cups water and cook
over medium heat. Heat until just about to boil, then quickly remove pan from the heat,
remove and discard konbu.
2 Add the cold water and bonito flakes to the konbu broth. Bring to a boil then remove
immediately from heat, and set aside to cool.
3 When all the bonito flakes have sunk to the bottom, pour the liquid over a strain and
discard the flakes.
Makes 1 liter (4 cups)

Preparation time: 5 mins

Cooking time: 20 mins

 Steamed Egg Custard (Chawan Mushi)
250 g (8 oz) chicken breast, diced
1 tablespoon sake
1 teaspoon soy sauce
8 fresh medium prawns, peeled and deveined
4–6 fresh shiitake mushrooms, stems removed and discarded, caps sliced
1 small carrot, peeled and thinly sliced, each slice quartered
120 g (4 oz) spinach, rinsed, stems removed
Peel of ¼ lemon, finely grated, for garnish
Dashi Custard
625 ml (2½ cups) Basic Dashi Stock (above)
1 tablespoon sake
1 teaspoon soy sauce
1 teaspoon salt
4 large eggs

1 Marinate the chicken in the sake and soy sauce for about 10 minutes. Drain and set
aside.
2 To prepare the Dashi Custard, break the eggs into a large bowl and stir them gently with
chopsticks or a fork. Do not beat or allow bubbles to form in the eggs. Combine the Basic
Dashi Stock or instant dashi mixture with the sake, soy sauce and salt in a saucepan and
place over medium heat, stirring slowly to dissolve the salt. Heat until just before boiling,
then quickly remove. Do not allow dashi mixture to boil.
3 Pour the dashi mixture while still hot in a slow, steady stream into the eggs, stirring
gently to blend. Strain the resulting egg and dashi mixture through a fine sieve to remove
any lumps.
4 Evenly divide the chicken, prawns, and vegetables among 4 small heatproof bowls. Pour
the egg mixture over contents, leaving a ¾-in (2-cm) gap at the top of each bowl. Cover
each bowl with foil or a lid.
5 Heat the water in a large saucepan with a steamer rack, and place the custard cups on the
rack. Cover partially with a lid to allow steam to escape. Cook over medium high heat for
1 minute, then reduce heat to low and cook for another 15 minutes, until a knife comes out
cleanly when inserted in the custard. Remove from the steamer, garnish with grated lemon
peel, and serve immediately.
Serves 4

Preparation time: 15 mins

Cooking time: 15 mins

 Grilled Tofu with Vegetables
2 cakes (about 500g or 1 lb) firm tofu, drained
4 fresh shiitake mushrooms
1 small carrot, peeled and thinly shredded
1 small potato, peeled and thinly shredded
1 green bell pepper, thinly shredded
1 red chilli, thinly shredded (optional)
1 small leek, rinsed and thinly shredded
1 egg white
2 tablespoons soy sauce
2 tablespoons sake
3 tablespoons cornstarch
¼ teaspoon salt to taste

1 Halve both tofu cakes horizontally. Remove excess moisture by pressing tofu between
sheets of paper toweling.
2 Remove and discard the mushroom stems. Slice the caps thinly. Combine the
mushrooms, carrot, potato, bell pepper, red chilli, egg white, 1 teaspoon soy sauce and salt
in a bowl. Sift 2 tablespoon of the cornstarch over the mixture and stir to mix well. Heat
broiler.
3 Sift remaining cornstarch over tofu pieces, and pile the vegetable mixture on top of the
tofu pieces. Using a spatula, lift tofu and vegetables onto broiler rack. Broil for 2 to 3
minutes, or until vegetables are lightly cooked. Serve hot.
Serves 4

Preparation time: 20 mins

Cooking time: 5 mins

 Fresh Cold Tofu Appetizer
4 shiso leaves, stems removed and discarded
500 g (1lb) silken tofu, drained on rack for 30 minutes or patted dry with paper toweling to remove
moisture
2 tablespoons soy sauce
2 spring onions, thinly sliced
20 g (¼ cup) dried bonito flakes
5 cm (2 in) fresh ginger, grated

1 Stack shiso leaves and cut into shreds lengthwise, about 3-mm (1/8-in) thick.
2 Cut tofu into 4 equal pieces and place in a serving platter.
3 Pour soy sauce into small bowl for dipping.
4 Sprinkle shiso leaves, spring onions, and dried bonito flakes over the tofu. Place a small
mound of ginger on the side, and serve immediately with the dipping sauce.
Serves 4

Preparation time: 5 mins

Assembling time: 3 mins

 Stir-fried Tofu with Chicken, Egg and Vegetables
4 fresh or dried shiitake mushrooms
300 g (10 oz ) firm tofu
1 tablespoon oil
250 g (8 oz) lean minced chicken
2½ cm (1 in) fresh ginger, grated
3 tablespoons sake
1 carrot, shaved into thin, wide strips
1 tablespoon sugar
2 tablespoons soy sauce
1 large egg, beaten
4 spring onions, cut in 1-cm (½-in) lengths

1 Remove and discard the mushroom stems. Slice the caps thinly crosswise. If using dried
mushrooms, soak in hot water for about 15 minutes, then drain and squeeze out any excess
water before cutting.
2 Break tofu coarsely with a fork, and set aside to drain.
3 Heat oil in a saucepan over medium-high heat and stir-fry the minced chicken for about
2 minutes, breaking it into small pieces with a wooden spoon.
4 Add the ginger and mushrooms and cook for another 2 minutes.
5 Add the sake and carrots and cook over high heat, stirring, for 1 minute.
6 Reduce heat to medium and add the tofu, stirring for about 1 minute until heated
through.
7 Dissolve the sugar in the soy sauce in a small bowl and add to the beaten egg. Add the
egg mixture and stir until just cooked, about 2 minutes. Fold through the spring onions and
serve immediately.
Serves 4

Preparation time: 10 mins

Cooking time: 10 mins

 Marinated Deep-fried Baby Octopus
1 kg (2 lbs) fresh baby octopuses or squids
120 ml (½ cup) sake
2 tablespoons soy sauce
60 g (½ cup) all-purpose flour
Oil for deep-frying
4 lemon or lime wedges for garnish
Sauce
4 tablespoons Worcestershire sauce
4 tablespoons tomato ketchup
2 tablespoons lemon juice

1 Clean baby octopuses or squids by peeling off the outer layer of skin under cold running
water.
2 Combine the sake and soy sauce in a bowl and coat the octopuses in the mixture. Set
aside to marinate in a cool place for 2 hours, or overnight in the refrigerator.
3 To make the Sauce, combine the Worcestershire sauce, tomato ketchup and lemon juice
in a small serving bowl, and set aside.
4 Drain the octopuses and dredge each piece in flour.
5 Heat oil to 160˚C (325˚F) and cook 4 to 6 pieces at a time for about 2 minutes, or until
crispy. Drain on a wire rack and repeat until all the octopuses are cooked.
6 Serve immediately with Sauce and lemon wedges.
Serves 4

Preparation time: 15 mins

Cooking time: 10 mins

 Braised Flounder (Karei No Nitsuke)
4 whole flounders, about 200–250 g (7 oz) each, cleaned, or 4 white fish fillets 150g (5 oz) each
750 ml (3 cups) water
1 teaspoon salt
125 ml (½ cup) sake
125 ml (½ cup) soy sauce
2 tablespoons mirin
3 tablespoons sugar
2½ cm (1 in) fresh ginger, thinly sliced
120 g (4 oz) fresh spinach, washed, trimmed, and tied in small parcels

1 Using a sharp knife, score each fish on one side by making 2 parallel diagonal incisions
about 3 cm (1¼ in) apart. Turn the fish over, and make 2 more parallel incisions on the
diagonal. Make the cuts deep enough to almost touch the bone.
2 Combine the water, salt, sake, soy sauce, mirin and sugar and bring to a boil in a deep
skillet. Add the fresh ginger and cook for 30 seconds.
3 Place fish in a single layer in the water, overlapping heads and tails as necessary. When
liquid returns to a boil, reduce heat to low and cook fish for 2 minutes.
4 Spoon liquid over fish but do not turn fish over. Cook for another 3 minutes, continually
basting, until the fish flakes easily with a fork.
5 Place spinach parcels alongside the fish and cook for 30 seconds. Remove from heat.
6 Carefully lift fish and spinach onto serving plates, and spoon some cooking liquid over
the top. Serve immediately with steamed rice.
Serves 4

Preparation time: 20 mins

Cooking time: 10 mins

 Baked Fish with Vegetables
2 tablespoons sake
1 teaspoon soy sauce
1 teaspoon fresh ginger juice
1 teaspoon salt
650 g (1½ lb) white fish fillets (such as flounder, sea bass or cod), cut in 4 equal pieces
4 pieces aluminum foil, each 25-cm (10-in) square
1 large carrot, peeled and thinly sliced
1 medium onion, peeled and thinly sliced
1 medium bell pepper, seeds removed and sliced
1 tablespoon oil
½ lemon, sliced

1 Combine sake, soy sauce, ginger juice and salt in a shallow baking dish. Coat the fish
well with this mixture and set aside to marinate for 10 minutes. Drain, reserving marinade.
2 Heat oven to 160˚C (325°F). Place one fillet in the center of each aluminum foil square,
brush with oil, and sprinkle with carrot, onion, bell pepper and remaining marinade. To
seal the packet, bring the two sides of foil over fish and crimp closed. Fold up each end of
the foil and place each packet on a baking sheet.
3 Bake for about 20 minutes or until fish flakes easily with a fork. Place foil packets on
serving plate or carefully remove fish and vegetables from the foil, pouring any remaining
juices over top. Garnish with lemon slices and serve.
Serves 4

Preparation time: 15 mins

Cooking time: 20 mins

 Tempura
60 g (2 oz) all-purpose flour for dredging
1 eggplant, cut diagonally into long, thick slices
120 g (1 cup) pumpkin or sweet potato, peeled and sliced into thin wedges
100 g (¾ cup) green beans, trimmed
1 small onion, cut in crescents
4 fresh shiitake mushrooms, stems removed

90 g (2/3 cup) fresh or frozen green peas

8–10 prawns, peeled and deveined, with tails intact

4 whitebait, about 60 g (2 oz) each, or white fish fillets, sliced
4 scallops, cleaned and sliced in half horizontally
Oil for deep-frying
Tempura Dipping Sauce (page 3)
Batter
2 egg yolks
500 ml (2 cups) iced water
250 g (2 cups) all-purpose flour

1 Put flour for dredging in mixing bowl and set aside.

2 Heat oil in wok or deep-fryer to 160˚C (325°F).
3 To prepare first batch batter, beat 1 egg yolk with 1 cup ice water in a mixing bowl until
smooth. Add 1 cup flour all at once, and stir briefly with chopsticks or a fork until just
combined. The batter may be lumpy but should be quite thin. Do not overmix.
4 Dredge the eggplant, pumpkin, green beans and onion pieces in flour, shaking off any
excess. Dip a slice of vegetable into the batter and gently shake off any excess.
5 Carefully slip vegetables, 5 to 6 pieces at a time, into the hot oil, and cook, turning once,
until crisp, about 2 to 3 minutes. Remove from oil with a slotted spoon and drain on a wire
rack or paper towels.
6 To cook mushrooms, spoon batter on the underside of the mushrooms, shaking off any
excess. Place mushrooms in oil, batter side down, and fry, turning once, until tender, about
1 minute. Remove from oil with a slotted spoon and drain on paper toweling.
7 Sprinkle green peas lightly with flour. Scoop about 1 tablespoon peas into a slotted
spoon and coat the peas in batter. Let excess batter from peas drip from spoon. Carefully
place peas into the oil and cook for 2 to 3 minutes, turning once, until batter is crisp.
Remove from oil and drain on paper toweling.
8 Heat oil to 180˚C (350°F). Meanwhile, prepare second batch batter. Dredge the seafood
with flour and dip into batter. Cook seafood until golden and crisp, about 3 minutes.
(Prawns may take 1 minute more, depending on size.) Remove from oil with a slotted
spoon and drain on paper toweling.
9 Pour about 3 tablespoons warm Tempura Dipping Sauce into small sauce bowls and
serve with a selection of tempura.
Serves 4

Preparation time: 20 mins

Cooking time: 30 mins

 Salmon Teriyaki
500 g (1lb) fresh salmon fillet, quartered
2 tablespoons soy sauce
1 tablespoon mirin
2 teaspoons sake
1 tablespoon oil

90 g (2/3 cup) daikon, peeled and grated

1 Place salmon fillets in large baking pan. Combine soy sauce, mirin, and sake in a small
bowl and pour over salmon pieces to marinate for 10 minutes. Drain salmon, reserving
marinade.
2 Heat the broiler and brush rack lightly with oil. Place fish on rack, skin side up, and
brush pieces lightly with marinade. Grill until skin is lightly browned and crispy, about 4
minutes.
3 Turn salmon pieces and brush again lightly with the marinade. Grill until the salmon is
just cooked through and the flesh flakes easily with a fork, about 4 minutes.
4 Remove fish to serving plates and spoon remaining marinade over top. Serve
immediately with grated daikon and rice.
For equally delicious Scallop Teriyaki, substitute 500 g (1 lb) trimmed large scallops. For Grilled Teriyaki
Vegetables, use assorted vegetables such as asparagus, eggplants, red bell peppers, and shiitake
mushrooms.

Serves 4

Preparation time: 15 mins

Cooking time: 10 mins

 Grilled Skewered Chicken (Yakitori)
1 tablespoon sugar
60 ml (¼ cup) mirin
125 ml (½ cup) soy sauce
125 ml (½ cup) sake
500 g (1 lb) chicken meat
200 g (7 oz) chicken liver
4 fresh shiitake mushrooms, stems removed
2 bell peppers, cut in 3-cm (1¼-in) squares
1 leek, cut into 2½-cm (1-in) pieces
16–20 skewers, 20 cm (8 in) long
Seven-spice chilli powder (page 3)
Lemon wedges for garnish

1 To prepare sauce, combine sugar, mirin, soy sauce, and sake in a saucepan and bring to a
boil. Reduce heat to low and cook for about 15 minutes, reducing the sauce to 1 cup.
2 Dice the chicken meat and liver, then thread onto skewers, alternating with pieces of
leek and bell pepper. If bamboo skewers are used, soak in water at least 10 minutes before
use.
3 Heat the broiler. Baste the ingredients with the sauce.
4 Broil the skewers for about 2 to 3 minutes, turning three or four times and basting each
time, until the chicken and livers are just cooked. Do not overcook.
5 Remove from the heat. Sprinkle the skewers with seven-spice Chilli Powder and serve
with lemon wedges.
Serves 4

Preparation time: 30 mins

Cooking time: 5 mins

 Crispy Fried Chicken Chunks
2 teaspoons fresh ginger juice
1 clove garlic, minced
1 tablespoon soy sauce
1 tablespoon sake
500g (1 lb) chicken breast, cut into bite-sized chunks

90 g (2/3 cup) cornstarch

Oil for deep-frying
Lemon wedges for garnish

1 Combine the ginger juice, garlic, soy sauce and sake in a mixing bowl. Marinate chicken
pieces with mixture in the mixing bowl and let stand for 20 minutes.
2 Drain chicken and toss lightly in cornstarch, shaking off any excess.
3 Meanwhile, heat oil to 160˚C (325°F). Fry the chicken, about 4 to 5 pieces at a time,
until golden and cooked through, about 4 minutes.
4 Remove with a slotted spoon and drain on a paper toweling. When oil returns to 160˚C
(325°F), add more chicken pieces and repeat until all the chunks are cooked. Keep chicken
pieces warm until serving. Arrange on individual plates and garnish with lemon wedges.
Serves 4

Preparation time: 30 mins

Cooking time: 10 mins

 Minced Chicken in Clear Soup
500 g (1 lb) minced chicken
2 spring onions, minced
1 tablespoon fresh ginger, grated
60 ml (¼ cup) soy sauce
1 medium egg
2 tablespoons cornstarch
750 ml (3 cups) Basic Dashi Stock (page 4)
2 tablespoons sake
2 tablespoons mirin
1 spring onion, finely sliced for garnish
2 sprigs fresh coriander leaves for garnish

1 Combine minced chicken, minced spring onions, ginger, 1 tablespoon soy sauce, and
egg in a mixing bowl. Sprinkle in cornstarch and mix well.
2 Form chicken mixture into balls, about 5 cm (2 in) round. You may need to moisten your
hands with water to prevent the mixture from sticking.
3 Combine Basic Dashi Stock, sake, mirin, and remaining soy sauce in a saucepan and
bring to a boil over medium heat.
4 Reduce heat and add chicken balls, one at a time, to the simmering broth, and cook for
about 5 minutes. Remove balls from broth with a slotted spoon and transfer to four
individual serving bowls. Pour the broth into each of the bowls and garnish with thinly
sliced spring onions and fresh coriander leaves.
Serves 4

Preparation time: 5 mins

Cooking time: 15 mins

 Sesame Chicken Loaf
500 g (1 lb) minced chicken meat
1 small leek, minced
1 tablespoon minced fresh ginger
1 tablespoon soy sauce
1 tablespoon sake
1 egg, beaten
1 tablespoon oil
2 tablespoons toasted sesame seeds

1 Combine chicken, leek, ginger, soy sauce, sake, and egg in a mixing bowl and mix until
well combined.
2 Heat oil in a small skillet and pat chicken mixture evenly to cover the bottom. Cook over
medium heat for 2 to 3 minutes, or until underside is brown. Cut chicken mixture into
quarters, and turn the wedges over to cook for another 2 to 3 minutes.
3 Transfer to a chopping board and slice into smaller pieces for serving, if desired.
Sprinkle with toasted sesame seeds and serve.
Serves 4 to 6

Preparation time: 15 mins

Cooking time: 10 mins

Mix chicken, leek, ginger, soy sauce, sake, and egg in a bowl until well combined.

Spread chicken mixture evenly over the base of the pan and brown the underside.
Cut loaf into quarters, then turn the wedges over to cook the other side.

Slice chicken loaf into smaller serving portions on a chopping board.

 Chicken Rolls with Spring Onions
4 chicken thighs (about 500 g or 1 lb)
2 teaspoons grated fresh ginger
180 ml (¾ cup) sake
2 tablespoons soy sauce
4 spring onions
2 tablespoons cornstarch
1 tablespoon oil
Kitchen string

1 Debone chicken thighs and place on a work surface, skin side down. Score the flesh with
a sharp knife. Press on the meat to spread it out, creating an even thickness.
2 Combine ginger, 2 tablespoons sake and soy sauce in a large bowl. Coat the chicken, and
set aside to marinate for 20 minutes, turning occasionally.
3 Drain chicken and place skin side down on working surface. Cut spring onions to the
same length as the chicken and place 3 or 4 pieces across each piece of chicken. Sprinkle
with an even coating of cornstarch.
4 Roll each piece of chicken up and fasten with kitchen string, securing at both ends.
5 Heat oil in 25-cm (10-in) skillet over medium-high heat. Add chicken rolls, seam side
down, and cook, turning chicken frequently with tongs, until evenly browned.
6 Drain fat from skillet, leaving chicken in place, and add sake. Reduce heat to medium-
low, cover and cook for 7 minutes.
7 Add reserved marinade and cook chicken roll for 10 to 12 minutes, or until tender.
8 To serve, remove string from meat and slice crossways in 2-cm (¾-in) thick slices and
spoon pan juices over the slices.
Serves 4

Preparation time: 30 mins

Cooking time: 20 mins

Place 3 or 4 spring onion sticks across each piece of chicken.

Roll up the chicken and fasten with kitchen string on both ends.
 Japanese Garlic Ginger Steak
4 steaks (about 250 g or 8 oz each), excess fat trimmed
4 cloves garlic, minced
4 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon sugar
4 tablespoons rice vinegar
180 g (6 oz) daikon, peeled and thinly shredded
½ carrot, peeled and thinly shredded
2½ cm (1 in) fresh ginger, thinly shredded
1 tablespoon oil
2 spring onions, thinly sliced

1 Place the meat in a large baking dish. In a small bowl combine the garlic, soy sauce, and
mirin, and pour it over the steaks. Let it marinate for 30 minutes, turning occasionally.
2 Dissolve sugar in vinegar. Arrange vegetables and ginger in a large bowl and pour rice
vinegar over the shredded vegetables. Set aside for 5 to 10 minutes. Drain and squeeze out
any excess moisture.
3 Heat oil in a large skillet over high heat. Add the steak and stir-fry until done to taste.
For medium rarea, stir-fry for about 3 minutes on each side .
4 Remove steaks and place on warmed serving plates. Sprinkle with spring onions and
serve with the marinated vegetable mixture.
Serves 4

Preparation time: 30 mins

Cooking time: 10 mins

 Stir-fried Pork with Ginger and Cabbage
3 tablespoons soy sauce
2 tablespoons fresh ginger juice
2 tablespoons sake
1 teaspoon sugar
2 tablespoons oil
500 g (1 lb) pork tenderloin, thinly sliced
120 g (¾ cup) Chinese cabbage, cut into small squares
5 cm (2 in) fresh ginger, thinly shredded

1 Combine soy sauce, ginger juice, sake, and sugar in a small bowl and stir until sugar is
dissolved.
2 Heat 1 tablespoon oil in a large skillet over high heat. Add pork and stir-fry until meat is
partially cooked, about 1 minute. Remove pork from skillet and drain.
3 Add remaining 1 tablespoon oil to the pan. Add cabbage and ginger and stir-fry until
almost tender, about 2 minutes. Return pork to skillet with the sauce mixture, and stir-fry
over high heat until pork is cooked through, about 2 minutes. Serve with rice.
Serves 4

Preparation time: 10 mins

Cooking time: 6 mins

 Sliced Beef in Ginger Soy Gravy
500 g (1 lb) sirloin steak
4 medium potatoes, peeled and cut into chunks
1 medium onion, peeled
2 tablespoons oil
500 ml (2 cups) Basic Dashi Stock (page 4)
3 tablespoons sake
2 tablespoons sugar
3 tablespoons soy sauce
5 cm (2 in) fresh ginger, thinly shredded

1 Place potato chunks into bowl of cold water.

2 Freeze steak for 30 minutes to firm. Cut across the grain into very thin slices.
3 Halve onion lengthwise, and slice each half.
4 Heat 1 tablespoon of the oil in a saucepan over medium-high heat. Add beef and stir-fry
until meat is just brown, about 2 minutes. Remove from pan and drain.
5 Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onions and potatoes
and stir-fry for 2 minutes until potatoes are well coated with oil.
6 Add Basic Dashi Stock, sake, and sugar and bring to a boil over medium heat. Add soy
sauce and beef to pan and cook until potatoes are tender, about 15 minutes.
7 Garnish with ginger and serve immediately.
Serves 4

Preparation time: 35 mins

Cooking time: 20 mins

 Seafood and Chicken Hotpot
8 fresh or dried shiitake mushrooms, stems removed and discarded, caps, quartered
1 carrot, thinly sliced
6 mussels or large clams
2 tablespoons plus ½ teaspoon salt
225 g (8 oz) shirataki noodles (glass noodles)
225 g (½ lb) chicken breast, skin removed and diced
225 g (½ lb) fish fillets, such as sea bass, mackerel, or salmon, cubed
4 large scallops
180 g (6 oz) shucked oysters
8–10 prawns, peeled and deveined with tails intact
4 leaves Chinese cabbage, cut in 5-cm (2-in) squares
1 large or 2 small leeks, rinsed
300 g (10 oz) firm tofu
Pinch cayenne pepper
1½ liters (6 cups) Basic Dashi Stock (page 4)
1 tablespoon mirin
1 tablespoon soy sauce
½ teaspoon salt
250 ml (1 cup) ponzu dipping sauce (page 3)
6 tablespoons daikon, grated
1 spring onions, thinly sliced

1 If using dried mushrooms, soak for 20 minutes in hot water until soft, then drain. Blanch
carrot and set aside. Soak mussels or clams for 5 minutes in 4 cups cold water mixed with
2 tablespoons salt. Rinse under cold running water and drain. Blanch shirataki noodles for
2 minutes, remove from water, and when cool enough to handle, cut into 10-cm (4-in)
lengths.
2 Bring the Basic Dashi Stock, mirin, soy sauce, and salt to a boil. Pour enough liquid
over the ingredients in the casserole to almost cover and it let cook over low heat. Keep
remaining liquid mixture hot over low heat. Do not boil the remaining liquid mix.
3 Arrange ingredients in four small batches—chicken, seafood, vegetables and tofu—into
a hotpot on a table-top hotplate and cook them in batches.
4 As ingredients continue to cook, diners can help themselves from the cookpot. Pass
individual dipping bowls of ponzu dipping sauce stirred with grated daikon and thinly
sliced spring onions. Replenish the hotpot with remaining ingredients and Basic Dashi
Stock as needed.
Serves 4 to 6
Preparation time: 30 mins

Cooking time: 20 mins

 Sweet Soy Beef and Vegetable Hotpot (Sukiyaki)
12 dried or fresh shiitake mushrooms, stems removed and discarded
500 g (1 lb) beef tenderloin, thinly sliced
250 g (8 oz) shirataki (or glass noodles)
250 g (8 oz) firm tofu, cubed
2 small leeks, rinsed and sliced diagonally
120 g (4 oz) spinach, washed and coarsely cut in sections
4 large eggs (optional)
2 tablespoons oil
Sauce
180 ml (¾ cup) soy sauce
60 ml (¼ cup) sake
60 ml (¼ cup) mirin
125 ml (½ cup) water

1 If using dried mushrooms, soak in hot water for about 15 minutes. Drain the mushrooms
and squeeze out any excess water before use.
2 Arrange prepared ingredients on a serving platter. Break 1 egg each into 4 small serving
bowls.
3 Combine the sauce ingredients and set aside.
Arrange ingredients in four small batches—mushrooms, beef, shirataki noodles or glass
noodles, tofu and spinach—into a hotpot on a table-top hotplate.
4 Heat the oil into a hotpot on a table-top hotplate. Stir-fry the ingredients in batches,
stirring continuously until foods are cooked to desired doneness.
5 Diners can then remove cooked meat or vegetable from the hotpot, using the egg as a
dipping sauce for the hot food. If you prefer, use ponzu dipping sauce instead.
6 Replenish the cooking hotpot with remaining ingredients as needed.
Serves 4

Preparation time: 20 mins

Cooking time: 20 mins

 Sliced Beef Hotpot (Shabu-Shabu)
250 g (8 oz) shirataki noodles or glass noodles
500 g (1 lb) beef tenderloin, thinly sliced
300 g (10 oz) firm tofu, cubed
8 fresh shiitake mushrooms, stems removed and discarded
4 leaves Chinese cabbage
120 g (4 oz) spinach leaves, rinsed and stalks removed
2 small leeks, rinsed and thinly sliced diagonally
Sesame Sauce (see box)
2 spring onions, thinly sliced
1 quantity of ponzu dipping sauce (page 3)
120 g (4 oz) daikon, grated
4-in piece konbu, wiped and cut in 4 strips
½ teaspoon salt
2 cups cooked udon noodles (optional)

1 Blanch the shirataki noodles or glass noodles for 1 minute, drain, and cut into 10-cm (4-
in) lengths. Arrange beef, shirataki noodles, tofu, mushrooms, cabbage, spinach, and leeks
on a platter.
2 Pour Sesame Sauce into a small bowl and garnish with spring onions. Set aside.
3 Pour ponzu dipping sauce into a small bowl and garnish with grated daikon. Set aside.
4 At the table, place 11/2 liters (6 cups) water and konbu into a hotpot on a table-top
hotplate and bring to a boil over medium heat, and just before it boils, remove and discard
konbu.
5 Pour enough liquid over the ingredients in the casserole to almost cover and it let cook
over low heat. Keep remaining liquid mixture hot over low heat.
6 Arrange ingredients in four small batches—vegetables, shirataki noodles, and tofu—into
a hotpot on a table-top hotplate. Each person cooks his or her own beef by holding a slice
with chopsticks or a fondue fork and swishing the beef in the simmering stock for 10 to 20
seconds, dipping the cooked beef in the sauce of choice and seasoning with salt, as
desired. As the other ingredients cook, people help themselves from the cooking pot,
dipping the hot food into the sauce of their choice. Replenish the platter with more
ingredients as required until all food is cooked.
6 If serving udon noodles, when all the other ingredients are used up, cook them in the
simmering liquid for 3 minutes. Ladle noodles into individual serving bowls.
Sesame Sauce is made by blending 100 g (¾ cup) toasted white sesame seeds, 1 tablespoon miso, 1
tablespoon sugar, 2 tablespoons mirin, 2 tablespoons rice vinegar, 2 tablespoons sake, 6 tablespoons soy
sauce, 1 tablespoon prepared Japanese mustard and if desired, 3 tablespoons Basic Dashi Stock (page 4).
Stir well to mix.
Serves 4

Preparation time: 30 mins

Cooking time: 20 mins

 Chicken One-pot (Mitzutaki)
2 tablespoons uncooked rice grains
1 kg (2 lbs) chicken, debone and cut into bite-sized chunks
10-cm (4-in) piece konbu, wiped clean and cut into 4 strips
1 tablespoon sake
1 teaspoon salt
1 teaspoon sugar
2 liters (8 cups) water
2 cups ponzu dipping sauce (page 3)
120 g (½ cup) grated daikon
Pinch cayenne pepper
4 leaves Chinese cabbage, cut into small squares
8 fresh shiitake mushrooms, stems removed and tops scored
2 small leeks, rinsed and sliced diagonally
1 carrot, peeled and thinly sliced
250 g (8 oz) shirataki noodles or glass noodles
300 g (10 oz) firm tofu, cubed
3 liters (3 quarts) water
1 spring onion, thinly sliced
1 lemon, cut into wedges
Seven-spice chilli powder (page 3)
2 cups udon noodles (optional)
Kitchen string
Small piece of muslin or cheesecloth

1 Wrap rice in 10-cm (4-in) square piece muslin or cheesecloth and secure with string.
2 Place rice bag, chicken, konbu, sake, salt and sugar and the 2 liters (8 cups) water in a
large saucepan and bring it to a boil. Just before it boils, remove and discard the konbu.
Reduce heat to low and cook, occasionally skimming the surface to remove foam or
debris, for about 20 minutes.
3 Meanwhile, divide the 2 cups ponzu dipping sauce into four small serving bowls. Mix
daikon and cayenne pepper together and place in small bowl to serve as garnish. Arrange
prepared vegetables, shirataki noodles and tofu on serving platter.
4 Remove and discard rice from the broth. Strain, reserving the liquid. Put the chicken into
a hotpot on a table-top hotplate and pour the reserved broth over the chicken.
5 At the table, heat the chicken and broth until boiling. Arrange ingredients in four small
batches—vegetables, shirataki noodles and tofu—into a hotpot on a table-top hotplate.
When the ingredients in the hotpot are cooked, diners can remove cooked meat or
vegetables from the hotpot.
6 Replenish the hotpot with remaining ingredients as necessary. Serve with seven-spice
chilli powder, daikon, cayenne pepper mixture and lemon wedges to garnish. If serving
udon noodles, when all the other ingredients are used up, cook them in the simmering
liquid for 3 minutes. Ladle noodles into individual serving bowls.
Serves 4

Preparation time: 30 mins

Cooking time: 40 mins

 Japanese Mixed Grill
For a successful grill, combine various types of meat—such as chicken, beef tenderloin,
boneless lamb, calf, or chicken livers, and pork tenderloin, with seafood and vegetables.
4 large mussels, scrubbed and beards removed
500 g (1 lb) boneless beef, pork, or lamb, cut into cubes
8–10 prawns, peeled and deveined with tails intact
8 fresh shiitake mushrooms, stems removed and discarded
2 bell peppers, seeds removed and cut into long strips
2 small leeks, rinsed and sliced
1 medium onion, peeled and cut in wedges
1 large carrot, peeled and sliced
1 sweet potato, peeled and sliced
2 ears corn, husked and quartered
1 eggplant, sliced
1 tablespoon oil
Sesame Sauce (see box)
1 quantity Ponzu dipping sauce (page 3)
120 g (½ cups) daikon, grated
2 spring onions, thinly sliced
4 tablespoons Seven-spice chilli powder (page 3)
60 ml (¼ cup) prepared Japanese mustard

1 Arrange ingredients in four small batches on a serving platter, grouping meats and
vegetables together.
2 At the table, brush the oil onto a flat heat-proof tabletop grill over medium heat, and add
about one-quarter of each of the ingredients from the platter. Cook until desired doneness,
4 to 6 minutes, turning occasionally. Diners may use chopsticks to remove cooked meat or
vegetable from the table-top vessel.
3 Replenish with remaining ingredients as needed. Serve with choice of sesame sauce,
ponzu dipping sauce, grated daikon, spring onions, seven-spice chilli powder and mustard.
Sesame Sauce is made by blending 100 g (¾ cup) toasted white sesame seeds, 1 tablespoon miso, 1
tablespoon sugar, 2 tablespoons mirin, 2 tablespoons rice vinegar, 2 tablespoons sake, 6 tablespoons soy
sauce, 1 tablespoon prepared Japanese mustard and if desired, 3 tablespoons Basic Dashi Stock (page 4).
Stir well to mix.
Serves 4 to 6

Preparation time: 5 mins

Cooking time: 15 mins

 Spinach with Sesame Seed Dressing
3 tablespoons white sesame seeds
½ teaspoon sugar
2 tablespoons soy sauce
3 tablespoons Basic Dashi Stock (page 4)
Pinch of salt
500 g (1 lb) fresh spinach, washed and stems removed
1 teaspoon oil

1 Dry-roast (without using oil) the sesame seeds in a large skillet over medium-low heat
until golden brown, about 3 minutes. Set aside 1 teaspoon of the toasted sesame seeds for
garnish. Using a mortar and pestle, grind the remaining seeds into a smooth paste.
2 Blend sugar, soy sauce, and Basic Dashi Stock with the sesame paste to make the
dressing. Set aside.
3 Drain excess water from the washed spinach. Heat oil over medium heat in wok and add
the spinach leaves in several batches, stirring vigorously with a wooden spoon until leaves
have just wilted. Do not overcook.
4 Place cooked spinach in a colander to squeeze out any excess moisture. Combine
spinach and dressing in a small bowl. Serve either hot or at room temperature. Garnish
with reserved toasted sesame seeds.
Serves 4

Preparation time: 10 mins

Cooking time: 5 mins

 Beansprout and Bell Pepper Salad
250 g (½ lb) bean-sprouts, trimmed
1 large carrot, peeled and thinly shredded
1 bell pepper, thinly shredded
2 teaspoons toasted white sesame seeds for garnish
Dressing
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon oil
1 teaspoon sesame oil

1 Wash beansprouts in cold water and drain well.

2 In a saucepan of well-salted boiling water, blanch the carrots for 30 seconds. Add the
beansprouts and green bell pepper and cook for another 30 seconds. Drain and plunge
vegetables into a pan of ice-cold water. When cool, drain well in a colander, set aside.
3 Combine the Dressing ingredients in a small bowl.
4 Just before serving, place the cooled vegetables in a serving bowl. Dress and toss the
vegetables well. Garnish with toasted sesame seeds and serve.
Serves 4

Preparation time: 20 mins

Cooking time: 3 mins

 Wakame and Tuna with Soy Dressing
10 g (1/3 oz) wakame

2 cups (500 ml) water

170-g (two 6-oz) cans water-packed tuna
2 teaspoons lemon juice
1 baby cucumber, thinly sliced
1 tomato, diced
Dressing
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon sugar
2 teaspoons sesame oil

1 Soak the dried wakame in a bowl of cold water to soften, about 20 minutes.
2 Bring the water to a boil in a small saucepan. Blanch the wakame for 30 seconds, drain
and rinse under cold water. Pat dry with paper toweling. Remove any hard veins from the
wakame and slice into 1-cm (½-in) strips.
3 To make the Dressing, combine vinegar, soy sauce, sugar and sesame oil in a small
bowl, stirring until sugar is dissolved.
4 Place tuna in a mixing bowl, sprinkle with lemon juice and break into bite-sized pieces
using a fork.
5 Combine wakame, baby cucumber and tomato with the tuna and toss with the Dressing.
Serve immediately.
Serves 4

Preparation time: 30 mins

Assembling time: 3 mins

 Eggplant Stir-fried with Ginger and Miso
½ cup (125 ml) water
¼ cup (60 ml ) miso
2 tablespoons soy sauce
2 tablespoons sugar
3 tablespoons oil
1 tablespoon freshly minced ginger
500 g (1 lb) eggplant, cut into chunks
1 large bell pepper, cut into bite-sized chunks
2 tablespoons sake
2 teaspoons cornstarch, mixed with 2 tablespoons water

1 Combine the water, miso, soy sauce and sugar in a small bowl, and stir until sugar is
dissolved. Set aside.
2 Heat oil in a wok over high heat. Add ginger, eggplant and bell pepper, stir-fry until
vegetables are almost tender, about 3 minutes.
3 Add sake and stir-fry for 20 seconds. Add the miso mixture.
4 Stir in cornstarch and continue stir-frying until the sauce thickens. Serve immediately.
Serves 4

Preparation time: 10 mins

Cooking time: 5 mins

 Savory Japanese Pumpkin
500 g (1 lb) pumpkin or butternut squash
500 ml (2 cups) Basic Dashi Stock (page 4)
2 tablespoons sugar
1 tablespoon mirin
2 tablespoons soy sauce

1 Cut pumpkin into bite-sized chunks, leaving the skin on.

2 Using the sharp point of a knife, cut away small pieces of skin to give a mottled effect.
Place pumpkin, skin-side-down in a saucepan with a heavy base.
3 Add 375ml (1½ cups) of the Basic Dashi Stock, and the sugar and mirin to the pumpkin
and cover the saucepan.
4 Bring to a slow boil over medium heat and cook for about 8 minutes, turning pumpkin
over after 4 minutes.
5 Add soy sauce and the remaining Basic Dashi Stock.
6 Simmer it covered until pumpkin is tender. Serve immediately or let cool to room
temperature. The remaining broth is delicious over rice.
Serves 4

Preparation time: 10 mins

Cooking time: 20 mins

 Clear Soup with Scallops and Asparagus
1 liter (4 cups) Basic Dashi Stock (page 4)
Peel of ¼ lemon, finely grated
1 teaspoon salt
8 fresh scallops, cleaned with muscle removed
4 fresh asparagus spears, tough ends discarded
1 teaspoon soy sauce

1 Place Basic Dashi Stock, half of the grated lemon peel and salt in a saucepan and bring it
to a boil. Remove the grated lemon peel from the saucepan with a sieve and set aside.
2 Cut asparagus in half and add to the saucepan. Cook until boiling.
3 Add scallops and soy sauce, stir, and cook for another 1 minute. Remove from heat.
4 Divide portions equally among serving bowls. Garnish with the remaining grated lemon
peel and serve.
Serves 4

Preparation time: 10 mins

Cooking time: 4 mins

 Tofu and Vegetable Soup
250 ml (1 cup) water
1 teaspoon vinegar
120 g (4 oz) burdock root, peeled (optional)
225 g (8 oz) firm tofu
1 teaspoon oil
1 teaspoon sesame oil
120 g (4 oz) minced chicken
1 potato, peeled, quartered, and thinly sliced
120 g (4 oz) daikon, peeled, quartered, and thinly sliced
1 carrot, peeled, quartered, and thinly sliced
1¼ liters (5 cups) Basic Dashi Stock (page 4)
1 tablespoon soy sauce
1 teaspoon salt
4 fresh shiitake mushrooms, stems removed and discarded, caps quartered
2 spring onions, cut into sections
Seven-spice chilli powder (page 3)

1 Combine the water and vinegar in a bowl. Shave burdock root into long, thin strips and
soak in the vinegared water for 5 to 10 minutes. Rinse and drain.
2 Using a fork, break the tofu roughly into small pieces.
3 Heat both oils in a medium saucepan over medium heat, and when hot, add the chicken.
Cook the chicken, stirring constantly until just cooked, about 1 minute.
4 Add the burdock root, potato, daikon and carrot, and cook, stirring constantly, for
another 2 minutes.
5 Add Basic Dashi Stock, soy sauce and salt, and heat until boiling. Reduce heat to low
and cook until vegetables are tender, about 4 minutes. Stir mushrooms and tofu into soup,
and cook for another 2 minutes. Add spring onions and remove from heat. Serve
immediately with the seven-spice chilli powder.
Serves 4

Preparation time: 20 mins

Cooking time: 12 mins

 Miso Soup with Tofu and Bamboo Shoot
180 g (6 oz) soft tofu, cubed
100 g (1 cup) fresh or canned bamboo shoots, thinly shredded
1 liter (4 cups ) Basic Dashi Stock (page 4)
3 tablespoons miso

1 Place Basic Dashi Stock and bamboo in a saucepan and bring to a boil over medium
heat. Cook for 1 minute and add the tofu.
2 Place miso in large ladle and dissolve it with some of the hot soup, stirring it with a
wooden spoon. Stir the miso into the saucepan, and add the soy sauce.
3 Bring the soup to a boil and ladle it into four bowls. Do not overcook. Serve
immediately.
Serves 4

Preparation time: 5 mins

Cooking time: 5 mins

 Chicken and Egg Drop Soup
100 g (3½ oz) chicken breast, cut into thin strips
1 tablespoon sake
½ teaspoon salt
1 teaspoon soy sauce
1 liter (4 cups) Basic Dashi Stock (page 4)
2 eggs, beaten
180 ml (¾ cup) water
8 thin slices carrot, blanched, for garnish

1 Place chicken strips in a small bowl and marinate with sake and ¼ teaspoon salt for 5 to
10 minutes.
2 Heat Basic Dashi Stock in a saucepan until boiling. Add ¼ teaspoon salt, soy sauce, and
chicken to the Basic Dashi Stock and cook for 1 minute.
3 Slowly pour one-third of the beaten egg into the soup, stirring constantly; the egg will
form “threads” as it cooks. When the soup boils again, add another one-third of the egg,
stirring constantly. Bring soup back to a boil, add the final amount of egg and when all the
egg cooks, remove from the heat.
4 Ladle soup into four serving bowls and garnish with carrot. Serve immediately.
Serves 4

Preparation time: 20 mins

Cooking time: 15 mins

 Japanese-style Plain Steamed Rice
660 g (3 cups) uncooked short-grain rice
750 ml (3 cups) water

1 Cover uncooked rice in cold water and wash it thoroughly by rubbing between your
hands until the water is quite cloudy. Drain and repeat this process several times until the
water rinses off clear.
2 Place the rice in a saucepan with a heavy base, fill with the water, cover with a lid, and
bring to a boil.
3 Once boiling, lower the heat and simmer for 20 minutes. By this time most of the water
would have been absorbed. Remove from the heat and leave rice to stand for a further 10
minutes with the lid on.
4 Using a wet rice paddle or a fork, fluff up the rice and serve in heated individual rice
bowls.
Serves 4-6

Preparation time: 5 mins

Cooking time: 35 mins

 Rice with Three Toppings
400 g (2 cups) uncooked short-grain rice
500 ml (2 cups) water
2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons sake
1 tablespoon fresh ginger juice
250 g (½ lb) minced chicken
2 cups fresh or frozen peas
8 large eggs, beaten
½ teaspoon salt
Pickled ginger ((page 2)), for garnish

1 Cook rice following the steps for plain rice (see above), but keep rice warm in covered
saucepan until needed.
2 Combine 1 tablespoon of the sugar, 1 tablespoon of the soy sauce, 1 tablespoon of the
sake, and the ginger juice in a saucepan. Bring to a boil and add the chicken, stirring with
a wooden spoon to break up the clumps. Cook about 3 minutes. Remove from heat and set
aside.
3 Cook peas in boiling water until tender, about 4 minutes. Drain and set aside.
4 Place eggs, salt and remaining sake, soy sauce, and sugar in a saucepan. Cook over low
heat, stirring constantly, until eggs are set but still moist, about 4 minutes. Remove from
heat.
5 Divide rice among four individual bowls and place equal amounts of the three toppings
over the rice in distinct sections. Garnish with pickled ginger and serve immediately.
Serves 4

Preparation time: 15 mins

Cooking time: 35 mins

 Azuki Bean Rice
140 g (¾ cup) azuki beans, washed and drained
750 g (3½ cups) uncooked glutinous rice, washed and drained
Sesame salt (page 3) to taste

1 Place the red beans in a saucepan and cover with water. Bring to a boil and drain, cover
with fresh cold water, and bring to a boil again.
2 Reduce the heat to low, cover and cook until beans are tender, about 40 minutes, adding
more water as needed to keep beans covered.
3 Drain the beans, reserving the liquid. Pour the reserved liquid from the beans onto the
uncooked rice grain and let stand, covered, overnight to allow the rice to take on a pinkish
color.
3 Drain the rice and reserve the liquid. Combine the beans and rice, taking care not to
crush the beans. Bring water to a boil in the base of a steamer. Line the steamer with
cheesecloth and spread the rice and beans mixture over top. Poke a few holes in the rice
for the steam to escape.
4 Steam over high heat until the rice is cooked, about 50 minutes, basting frequently with
the reserved red bean liquid.
5 Serve in individual heated serving bowls and sprinkle sesame salt over the top. This dish
can also be served at room temperature.
Serves 4 to 6

Preparation time: 45 mins + overnight soaking

Cooking time: 35–50 mins

 Deep-fried Tofu and Noodles in Clear Soup (Kitsune
Udon)
4 slices deep-fried tofu, (abura-age)
2 liters (8 cups) water
400 g (12 oz) dried udon noodles
1½ liters (6 cups) Basic Dashi Stock (page 4)
2 tablespoons sugar
6 tablespoons soy sauce
3 tablespoons mirin
½ teaspoon salt
1 small leek, rinsed and thinly sliced
Seven-spice chilli powder (page 3), for garnish

1 Blanch deep-fried tofu by placing it in a sieve and pouring boiling water over it. Drain
and pat dry with a paper towel. Cut each piece of tofu into quarters to yield 16 pieces.
2 Bring the water to a boil and add the noodles, stirring gently to keep them separate.
Cook at a vigorous boil for 5 minutes, or until the noodles are cooked but still firm. Drain
in a colander and rinse under cold water. Drain well and cover with a damp kitchen towel
until completely cool.
3 Place 250 ml (1 cup) of the Basic Dashi Stock and the sugar and tofu in a saucepan and
bring to a boil. Reduce heat to low and cook for 2 minutes. Add 2 tablespoons of the soy
sauce and cook until almost all the liquid has evaporated. Remove from the heat.
4 Combine the remaining Basic Dashi Stock and soy sauce, mirin and salt in a pot and
place over high heat. When boiling, add the leek slices and remove from the heat.
5 Divide the noodles among individual serving bowls. Top with tofu and ladle broth over
the tofu, making sure each bowl has some leek. Serve immediately with the seven-spice
chilli powder.
Serves 4

Preparation time: 10 mins

Cooking time: 20 mins

 Cold Soba Noodles (Zaru Soba)
2 liters (8 cups) water
10 oz (300 g) soba noodles

350 ml (11/3 cups) Basic Dashi Stock (page 4)

5 tablespoons soy sauce

3 tablespoons mirin
1 tablespoon sugar
1 sheet nori, toasted and cut in thin strips
4 teaspoons wasabi
2 spring onions, thinly sliced

1 Bring water to a boil in a large saucepan over high heat and add noodles, stirring gently
to keep them separate. Cook at a vigorous boil until the noodles are cooked and still firm,
about 5 minutes. Drain in colander and rinse under cold water. Drain well and cover with a
damp kitchen towel until completely cool.
2 Combine Basic Dashi Stock, soy sauce, mirin and sugar in a small saucepan, and cook
over medium heat until sugar is dissolved. Just before boiling, remove from heat and set
aside.
3 Divide cold noodles among four individual serving bowls and top each bowl with one-
quarter of the nori.
4 Pour dipping sauce into four small bowls and stir in some wasabi and spring onions. Dip
the noodles into the sauce before eating.
Serves 4

Preparation time: 10 mins

Cooking time: 15 mins

 Chilled Noodles with Prawns and Tomato
375 ml (1½ cups) Basic Dashi Stock (page 4)

90 ml (1/3 cup) mirin

90 ml (1/3 cup) soy sauce

2½ liters (10 cups) water

350 g (12 oz ) dried somen noodles
12–15 prawns
Iced water plus ice cubes
2–3 ripe tomatoes, each cut into 6 wedges
1 baby cucumber, thinly sliced
2 spring onions, thinly sliced
2 tablespoons grated fresh ginger

1 To make dipping sauce, combine the Basic Dashi Stock, mirin and soy sauce and cook
until boiling.
2 Bring 2 liters (8 cups) water to a boil in a large saucepan and add noodles, stirring gently
to keep them separate. Cook at a vigorous boil until the noodles cooked but still firm,
about 5 minutes. Drain in colander and rinse under cold water. Drain well and cover with a
damp kitchen towel until completely cool.
3 Peel and devein the prawns. Bring 2 cups salted water to a boil in a saucepan, and poach
prawns until they turn pink and opaque, about 1 minute. Drain and cool.
4 Divide noodles equally among four serving bowls and cover noodles with iced water.
Add three ice cubes to each bowl and arrange the prawns, tomatoes and cucumber on top.
5 Place spring onions and grated ginger into 4 small dishes and pour dipping sauce over
the top, adjusting to taste. Dip the noodles, prawns, and vegetables into the dipping sauce
before eating.
Serves 4

Preparation time: 30 mins

Cooking time: 5 mins

 Japanese Sponge Cake (Kasutera)
5 large eggs
150 g (5 oz) Caster sugar
60 ml (¼ cup) honey
¾ teaspoon baking powder
90 g (3 oz) all-purpose flour
Caster sugar for dusting

1 Preheat oven to 180°C (350°F). Grease and flour a 22½-cm (9-in) square baking pan.
2 Break the eggs in a bowl and beat until frothy. Beat in the sugar and honey gradually.
Continue beating until the mixture is thick and pale and the beaters leave a thin ribbon,
about 12 minutes.
3 Sift the baking powder and flour together into the bowl with the egg mixture.
4 Gently fold the dry ingredients into the egg mixture until just combined, and carefully
pour the mixture into the prepared cake pan.
5 Bake for 30 minutes. Remove from the heat and leave to cool on a wire rack.
6 Dust with caster sugar and cut into squares before serving.
Serves 6 to 8

Preparation time: 10 mins

Cooking time: 30 mins

Beat the egg mixture for about 12 minutes until it leaves a ribbon trail.

Cool the cake on a wire rack and dust with caster sugar.
 Green Tea Ice-Cream
600 ml (1 pint) vanilla ice-cream
1 tablespoon powdered green tea matcha (see box)
One 350 g (13-oz) can sweetened azuki beans (optional)

1 Blend the ice cream and powdered green tea together and freeze in a plastic container.
For an interesting variation, serve green tea ice-cream with the sweetened red beans.
Powdered Green Tea (matcha) is readily available from Japanese food stores. It is an essential ingredient
when making green tea ice-cream.
Serves 4

Preparation time: 5 mins

 Peach Jelly (Momo No Jelly)
4–5 long strips of agar-agar
500 ml (2 cups) water
330 g (1½ cups) sugar
½ cup fresh white peaches (from about 2 small peaches), cubed
Juice of ½ lemon
2 eggs (egg whites only)

1 Rinse the agar-agar in cold water. Place agar-agar in a saucepan and cover with water,
setting aside to soak for 20 to 30 minutes.
2 Bring the agar-agar and water to a boil, cooking until dissolved, and stir in the sugar
until completely dissolved.
3 Add the peach pulp and the lemon juice and set aside until completely cooled.
4 Beat the egg whites until stiff, then fold in the cooled peach mixture. 5 Pour into a
shallow dish and chill in the refrigerator until set. Cut into small squares and serve.
Agar-agar is a vegetable gelatin made from a type of seaweed. It is commonly used as a stabilizing agent
to thicken ice-cream, jelly and pudding. It is readily available in the dried foods section in food stores, and is
sold as thin strips packaged in plastic packets.
Serves 4

Preparation time: 50 mins

Cooking time: 20 mins

 Complete List of Recipes
Tofu and Custards
Steamed Egg Custard (Chawan Mushi) 4
Grilled Tofu with Vegetables 6
Fresh Cold Tofu Appetizer 7
Stir-fried Tofu with Chicken, Egg and Vegetables 9
Fish and Seafood
Marinated Deep-fried Baby Octopus 11
Braised Flounder (Karei No Nitsuke) 12
Baked Fish with Vegetables 14
Tempura 17
Salmon Teriyaki 18
Meat and Poultry
Grilled Skewered Chicken (Yakitori) 20
Crispy Fried Chicken Chunks 21
Minced Chicken in Clear Soup 22
Sesame Chicken Loaf 24
Chicken Rolls with Spring Onions 27
Japanese Garlic Ginger Steak 28
Stir-fried pork with Ginger and Cabbage 30
Sliced Beef in Ginger Soy Gravy 31
Japanese Mixed Grill 40
One-pot Dishes
Seafood and Chicken Hotpot 32
Sweet Soy Beef and Vegetable Hotpot (Sukiyaki) 35
Sliced Beef Hotpot (Shabu-shabu) 36
Chicken Hotpot (Mitzutaki) 38
Vegetables
Spinach with Sesame Seed Dressing 42
Beansprout and Bell Pepper Salad 43
Wakame and Tuna with Soy Dressing 44
Eggplant Stir-fried with Ginger and Miso 45
Soups
Basic Dashi Stock (Bonito Flake Stock) 4
Savory Japanese Pumpkin 46
Clear Soup with Scallops and Asparagus 47
Tofu and Vegetable Soup 48
Tofu and Bamboo Shoot Miso Soup 50
Chicken and Egg Drop Soup 51
Rice and Noodles
Japanese-style Plain Steamed Rice 52
Rice and Three Toppings 52
Azuki Bean Rice 55
Deep-fried Tofu and Noodles in Clear Soup (Kitsune Udon) 56
Cold Soba Noodles (Zaru Soba) 58
Chilled Noodles with Prawns and Tomatoes 59
Desserts
Japanese Sponge Cake (Kasutera) 60
Green Tea Ice-cream 62
Peach Jelly (Momo No Jelly) 63