(1)Steamed Sushi [Full Bloom at Spring] ø24 Bamboo steamer
Rice 2 cups
Green Beefsteak plant 10 pieces
Carrot 1 medium size
White radish 25cm
Lotus root 3cm
French Beans 20g
Grilled Eel 1(market)
Citrus Sudachi (if available)
Aspidistra leaves 3 pieces
Thin Fried Eggs (Egg 2、Sugar t2、Salt a little、Salad Oil)
- Add kelp and a pinch of salt to the rice and cook it with the appropriate amount of water.
- Mix the seasonings together and cook till the sugar and salt dissolve. Put aside 90cc to be used for the sushi rice later. For the remaining sweet vinegar, add in an equal amount of water to form the vinegar sauce for the decorative vegetables.
- Slice the carrots and radish with a slicer, row the slices up and soak them in the vinegar sauce that’s left in (2).
- For the remaining parts of the carrots and radish that cannot be sliced further, use a cutter to cut out flower shapes and soak them in the same vinegar sauce.
- After peeling off the skin of the lotus roots, slice them into thin circular slices, quickly boil them in water mixed with small amount of vinegar, and finally soak them in the vinegar sauce.
- With 2 eggs, 2 teaspoon of sugar and a little salt, make 2 thin slices of fried egg and roll them up. For both egg rolls, cut into short egg rolls of about 2cm wide.
- Boil the French beans until they turn to a nice colour.
- Chop the green beefsteak plants finely.
- Cut the grilled eel into bite-sized pieces and pour some of the sauce that comes with the grilled eel onto it.
- Once the rice is cooked, pour in the 90cc of vinegar solution that was put aside earlier and mix well quickly. Once the raw heat has bee removed, mix in the finely chopped green beefsteak plants.
- Boil the water in the steam basket.
- Lay the Aspidistra leaves onto the steam basket. (Making sure that there is a gap in the middle for the steam to rise)
- Put in the sushi rice from (10), followed by the decorative vegetables from (2) with the sauce properly drained, eels and eggs, spreading them out to form a nice combination of colours.
- Cover the steam basket and steam for about 10 minutes using a strong fire. Once steamed, decorate with French beans and Citrus Sudachi cut into round slices.
（2）Stewed Seafood with Young Potatoes
Short-neck clam 300g
Squid Trunk 2
Young Potatoes 300g
Mini Tomatoes 12
Garlic 1 piece
White Wine T3
Olive oil T3
Salt & Pepper
- Cut the young potatoes into halves without peeling off the skin.
- Cut the onion into thin slices and cut the carrots into 3mm thick slices.
- Remove the stalk from the mini tomatoes.
- Chop up the garlic.
- Wash off the dirt or sand from the clams.
- Remove the intestines from the squid, cut into round slices of about 2cm thick.
- Using a thick pan, heat up the olive oil and garlic, once it fragrant, put in all the vegetables and Italian Parsley stems except the mini tomatoes and stir-fry.
- Once the contents are well coated with oil add in the mini tomatoes, cover the pan and cook under low heat for 20 minutes. Steam cook until the potatoes are soft.
- Add in some salt and pepper, (5), (6) as well as the wine and cover the pan. Let it cook for about 5 minutes until the clamshells are opened.
- Sprinkle on some chopped Italian parsley and serve it in the pan.
(3) Sesame Tofu
Fresh Cream 50cc
Yoshino Kudzu 30g
Sesame Paste 80g
Wasabi Suitable amount
- Put all the ingredients into the pan (except wasabi), mix well until the content is smooth, turn on the fire and knead for 15 minutes using a wooden spatula (or using a whisk).
- Pour the content into a mould that has been dipped into water and leave in the refrigerator for 2 hours to a day.
- Scoop up appropriate portion using a spoon and garnish with wasabi.
（4) Stir-fried White Radish and Sakura Shrimps
White radish ½
Sakura shrimps 50g
Ginger 1 piece
Spring Onion 1 (chopped up)
Sesame oil T2
Pepper (medium-grind) a suitable amount
- Peel off the skin of the white radish, cut into 4-5 cm thick and then into thick strips (7-8mm). Sprinkle 1 teaspoon of salt and rub onto the radish, leave for 30 minutes and squeeze out the water.
- Cut the ginger into fine thin strips.
- Warm up the frying pan, add in sesame oil, stir-fry the white radish. Add in Sakura shrimps, ginger and stir-fry together.
- Turn off the heat, add in the chopped spring onion, flavor with appropriate amount of pepper.
- Serve on a plate of your choice.
(5) Miso Butterbur Scape (1)
Butterbur Scape 50g(about 10 pieces)
Salad oil T1
Salt one pinch
Japanese sake 30g
１． Chop the Butterbur scape coarsely.
２． Add salad oil and salt into the pot and heat it up, stir-fry the chopped butterbur briefly.
３． Add in miso and stir-fry the content well. Once the fragrance of miso rises, add in sake, mirin, sugar and 1 tablespoon of water, knead well for about 5-10 minutes until the content glosses.
Miso Butterbur Scape (2)
Butterbur 50g(about 10 pieces)
Miso 50ｇ(this is enough as usual used Miso)
１． Boil the butterbur scape, chop them and squeeze out the water.
２． Mix the sugar and miso, mix well until the sugar is fully dissolved.
３． Add the butterbur from (1) into (2) and mix well.
(6) Stir-fried Chilli Chicken with Cashew nuts
Chicken thigh 1(200g)
Dried Shiitake Mushroom 4 pieces
Green Pepper 3 Pieces
Cashew nuts 60g
Salad oil T2
(a) Salt t1/3
Pepper a little
Japanese Sake t1
Potato Starch T2
(b) Ketchup /Soy Sauce/Japanese Sake/Sugar Each T1.5
Broad Bean Chilli Paste t ½ – 1
- Cut the chicken thigh into bite-size cubes and marinate using (a).
- Soak the dried Shiitake mushrooms to re-hydrate them, and cut them depending on their sizes.
- Cut the Green Pepper vertically into 1.5cm wide pieces.
- Chop the leek finely.
- Heat up the frying pan with medium heat and pour in and spread well the salad oil. Add in the chicken meat, mushroom, leek and spread them out. (Leave the content to cook without moving them around)
- Once the meat is cooked to a nice brown, stir-fry the content together.
- Add in cashew nuts and fry until they fragrant, then add in the green pepper and stir-fry quickly.
- Turn off the heat once, add and mix in (b), then stir-fry everything together under strong heat.
- Immediately dish up the content on a plate.
(7) Marinate Fried Horse Mackerel
Horse mackerel 1-2 (large ones) or 5-10(small ones)
Tomato 1 medium size
Basil, Italian parsley,
Olive oil, Flour, Salt, Pepper a suitable amount
Salad oil, Apple vinegar each 50cc
Sugar, Balsamic vinegar, Sesame oil each T1
- Remove seeds from the tomato and cut it into 5mm cubes.
- Slice each horse mackerel into 3 horizontal pieces, remove the bones and wipe off the water, sprinkle on salt and pepper and coat it with flour.
- Mix the seasonings together and leave aside.
- Put olive oil into the fry-pan, heat it up and fry the horse mackerel from (2) until it turns golden brown, then soak the horse mackerel into the seasonings prepared in (3).
- Arrange the fish on a plate, put on tomato and parsley as topping.
(8) Cucumber Kimchi（Cucumber with Kimchi dressing）
Sesame oil T1
Chili powder t1/2-T1
Soy sauce T1
Grind garlic, Roasted sesame, Ume extract eacht1
（A substitute for Ume -> Vinegar t1 + Sugar t1）
- Cut the cucumber vertically into halves, further slice them into strips, rub on the salt, wash thoroughly with water and squeeze out the water.
- Cut the carrots and onion into thin shreds, and cut the leek into about 3cm long.
- Add (1) and (2) into the seasonings that was pre-mixed and then blend everything together till it flavors.
Sliced Beef 80g
Enoki mushroom, Shiitake mushroom a suitable amount
Spring onions 20g
Sesame, Threaded red pepper (if available)
Soy sauce T2
Roast Sesame t1
Pepper, Grated garlic a little
- Cut the beef into bite-sized pieces, and cut the vegetables into thin shreds.
- Chop finely the spring onions.
- Pickle (1) with the seasonings (for 30 minutes).
- Heat up the fry-pan, put in sesame oil and fry (3) using medium heat.
- Put on a plate and sprinkle on spring onion, sesame, threaded red pepper.
Chijimi Flour 50g
Chijimi Soy sauce
(Soy sauce, Vinegar, Sugar each T1 + Sesame oil t1 -> mix together）
- Mix the Chijimi flour, water and egg together.
- Cut the vegetables and squid into fine shreds, and cut the kimchi into appropriate size.
- Mix (1) and (2) together.
- Heat up the fry-pan and add in some oil (larger amount) and fry the mixture. Half way through, add in a bit more oil and fry both sides till golden brown.
- Cut into right-sized pieces and put them onto a plate, garnish with Chijimi soy sauce.
Chijimi Flour 50g
Chinese Chives 10g
Spring onion 10g
Chijimi Soy sauce
(Soy sauce, Vinegar, Sugar each T1 + Sesame oil t1 -> mix together）
- Mix water and flour together.
- Cut the vegetables into fine shreds (carrot, onion, Spring onion).
- Add the vegetables and seafood into (1) and mix them together.
- Heat up the fry-pan, add in larger amount of cooking oil and pour (1) into the fry-pan. Cut the Chinese chives (about 10 cm), arrange them over the dough, pour the beaten egg round the dough and fry well on both sides. (Add some oil if needed).
- Slice the cooked Chijimi into small pieces and garnish with Chijimi sauce.
(12) Samgyetang – Chicken Ginseng Soup
Young Chicken 1
Garlic 2 pieces
Chestnut 2 pieces
Glutinous Rice 40g
Leek a suitable amount (cut it small)
Chinese medicine ingredients 1 pack
Salt, Coarsely ground black pepper,
Chinese wolfberry fruit, Pine nut (if available)
- Wash the glutinous rice, soak for 30 minutes in water and drain using a colander.
- Peel off the skin of the chestnuts.
- Wash the chicken with hot water, cut off the tail part and remove the backfat.
- Fill the pot with appropriate amount of water, put in xxx and Chinese medicine ingredients and turn on the heat.
- Stuff the chestnuts, carrots, ginseng (cut to pieces so that it is easy to insert) and glutinous rice into the chicken (fill to about 2/3).
- Cut slightly the side of the chicken feet and cross the feet together.
- Put the chicken (6) and wolfberry fruit (if available) into the pot (4) and set the heat to medium. Skim the scum from the soup and it starts to boil, reduce to low heat and let it cook for about 60 minutes.
- Serve in soup bowl, sprinkle on salt and pepper as desired, sprinkle some pine nuts and garnish with leek.
(13) Asian Curry & Turmeric Rice
Chicken Thigh 1 piece
White radish 10cm
Bamboo shoot small 2
Green Curry (50g) 1 packet
Canned Tomato 1 can
Coconut milk(400cc) 1 can
Salad oil T1
Chicken stock T1
Thai Fish Sauce (Nampla) T2
- Cut the chicken thigh into bite-size pieces, and cut the white radish and bamboo shoot into 2cm size pieces.
- Using 2 tablespoon of salad oil, fry the curry roux.
- Add the chicken thigh from (1) in and continue to stir-fry well.
- Add in the radish and bamboo shoot from (1) and stir-fry together.
- Add in canned tomato, water and chicken stock, cook for about an hour until the white radish is completely softened.
- Add in coconut milk, sugar and Thai fish sauce to enhance the flavor.
Wash 3 cups of rice, add in 1 tablespoon of turmeric, ¼ teaspoon of salt, 15g of butter and cook the rice with an appropriate amount of water.
(14) Eggplants & Celery Salad
Dried Shrimp T2-3
Ponzu Soy Sauce 50cc
Sesame oil t1
Salad oil T2-3
- Soak the dried shrimps to remove saltiness, then soak them in the ponzu soy sauce and sesame oil. Cut the celery up into thin slices of about the same length as the eggplants. Cut off the stalk of the eggplants, and slice into halves horizontally. Then with the cut surface facing downwards, further cut the eggplants into about 1cm thick slices.
- Fry the eggplants using salad oil until they are evenly covered with oil, add in 120cc of water and put on the cover and let it steam for about 6 minutes.
- Once the content has cooled down, arrange the eggplants on a dish, put on the celery and put into the refrigerator to let it cool. When ready to eat, serve with the ponzu shrimp from (1) garnish atop the eggplants.
(15) Tomato Stew with Red Kidney Bean & Tuna
Rosemary 1 stalk
Olive oil T2
Red Kidney bean (260g) 1 can
Black Olive (without seed) 15
Cut tomato can (400g) 1 can
Tuna can (Chunk) T1
Japanese Sake T2
- Cut the onion into large pieces, drain off the liquid from the red kidney beans and black olives using a colander.
- Heat up the fry-pan with olive oil, sauté the onion until it turns brownish. Add in rosemary, red kidney beans, black olives, can tomato, seasonings and let them cook for about 10-15 minutes. Add in the tuna that was drained from oil, mix well without breaking the chunks.
- Serve on a plate and sprinkle some olive oil over it.
(16) Vegetable Cake Salé
One large Pound cake Mould
Olive oil 75cc
Sweet potato 100g
Bamboo shoot 100g
Red Paprika 50g
Baking Powder 3g
Salt t ½
- Cut the vegetables into 1cm size pieces and put into hot boiling water and let it boil for about 1 minutes and drain off the water with a colander.
- Break the egg, add in olive oil and milk bit-by-bit and mix well.
- Add in the boiled vegetables and mix well.
- Add in the flour-type ingredients and mix everything well together. Pour the mixture into the pound cake mould and knock the mould flat on the table a few times to remove any air bubble.
- Bake in the oven for 45-50 minutes at 180°C.
(17) Meat Patty with Dried White Radish
Dried white radish (dried) 30g
Mixture of ground beef and pork 300g
Leek ½ stalk
Ladies finger a suitable amount
Salad oil a suitable amount
Beaten egg 1
Corn starch T1.5
Japanese sake T1
Salt t 2/3
Japanese sake, Mirin, Sugar, Thai Fish Sauce Each T2
- Re-hydrate the dried white radish with water, squeeze off the water and cut them into about 1cm long pieces.
- Chop up finely the leek.
- Using a bowl, mix the re-hydrated dried white radish, ground beef and pork, leek and seasonings together until the mixture becomes sticky. Form oval shaped meat patty of desired size.
- Heat up the salad oil using the fry-pan, put (3) in and fry both sides well using medium heat. The ladies-fingers can be fried together.
- Once the meat patty is nicely browned, reduce to low heat and steam-cook for about 4-5 minutes. (Some amount of water can be added).
- Wipe off the redundant oil, add in the sauce ingredients and mix together quickly.
- Serve on a plate and garnish with the cooked ladies-fingers.
(18) Simple Terrine with Salmon and Mushroom
One Heat-resistant Pound-cake Mould 19.0xH6x8.5cm
Raw Salmon 2pieces(100g)
Fresh Cream 100g
White Wine T1
Granulated Consomme t½
Egg white 30g
Salt one pinch
Pepper a little
Shimeji Mushroom 50g
Mitake Mushroom 50g
Shitake Mushroom 50g
Salt one pinch
Pepper a Little
- Lay cooking paper into the heat-resistant pound cake mould.
- Remove the skin and small bones from the raw salmon, put all the ingredients from (A) into the mixer and blend well until the mixture is smooth.
- Remove the hard tip of the mushroom, separate the florets of the Shimeji and Mitake mushrooms, cut the Shitake mushrooms into about 5mm size pieces and cut the onion into fine thin shreds.
- Heat up the butter in the fry-pan, stir-fry the ingredients in (B), add in a pinch of salt, pepper, onion and wine and stir-fry. Put into a large bowl and once the heat simmers off, mix (2) together.
- Pour (4) into the mould in (1).
- Wrap it with clear wrapping sheet and put into the microwave oven for about 3 minutes 50 seconds to 4 minutes (at 600W).
(19) Roasted Codfish with Butterbur Sauce
Salt, Pepper, Salad Oil, Olive Oil
- Peel off the potato skin, cut them into about 1cm thick round slices, boil them for about 5 minutes and drain off the water.
- Sprinkle lightly some salt on both sides of the codfish and leave it for 10 minutes.
- Wipe off the water that comes out from the codfish and sprinkle some pepper on both sides of the codfish.
- Using salad oil, fry the potatoes until they are nicely browned and lay them on the plate.
- Heat up the fry-pan, put in 2 tablespoon of salad oil and fry the top side of the codfish that will be presented first. Using medium heat, cook for about 3-4 minutes and once it is nicely browned, flip over to cook the opposite side for another 2-3 minutes and finally dish it on top of the potatoes from (4).
- Cleanly wipe the fry-pan, put in the butterbur oil and let it cook lightly.
- Pour the sauce from (6) around the potatoes and put the butterbur as toppings on top of the codfish.
(20) Cold Strawberry Pasta
Pasta 100g (Any long pasta of your choice)
Baby leaves 50g
Salt t ½
Rapeseed oil (or olive oil) T1
French Dressing (of your choice) 30-50cc
- Cut the strawberries into halves and leave them aside.
- Boil the pasta 1 minute longer than what is shown in the pasta package, remove them using a colander, let it cool by washing under cold water and drain off the water using the colander.
- Once the water from the pasta is properly drained, add in the right amount of salt and rapeseed oil, mix well and leave aside.
- Combine the cut strawberries, washed baby leaves and pasta from (3) together, add in the French dressing and mix them together.
- Serve the pasta on your favourite white plate.
(21) Dried Persimmons Salad with Tofu and White Sesame
Dried persimmon 2
Breast meat of Chicken ½ piece
Shiitake mushroom 3
Thin deep-fried tofu ½ sheet
Mitsuba 1 bundle
Tofu ½ cube
Sesame paste T2
- Cut the dried persimmons into thin slices, boil the chicken meat and shred it.
- Cut the cucumber into small pieces, sprinkle on some salt (not part of the ingredient) and squeeze out the water from the cucumber.
- Sprinkle salt and sake (not part of the ingredient) onto the gills (underneath of the mushroom cap) of the Shiitake mushroom, grill it for about 5-6 minutes in a roaster and slice them thinly.
- Cut up finely the fried tofu.
- Cut the mitsuba into 3cm long pieces, lightly boil it and squeeze out the water.
- Lightly weight the tofu down to drain off the water well.
- Using an earthenware motar (a bowl is also fine) crush the tofu, add in the seasonings and mix well until the mixture becomes smooth. Add in all the prepared ingredients and mix well. (Leave 1/3 of the sliced dried persimmons aside)
- Serve in a dish and garnish with the rest of the sliced dried persimmons.
- During the persimmon season, slice up ½ of a fresh persimmon to use. This will add a nice colour to the finishing.
(22) Japanese Mustard Spinach and Thin Deep-Fried Tofu in Mild Broth
Japanese mustard spinach 1 bundle(250g)
Thin deep-fried tofu 2 sheets
Japanese stock 2 cups
Japanese sake/ Sweet sake/ Soy Sauce each T1
- Cut up the spinach into about 5-6 cm long pieces and separate the leave from the stem.
- Cut the deep-fried tofu into about 1cm wide pieces.
- Bring the seasoning to boil, add in the deep-fried tofu, spinach stems and spinach leaves in that order, and cook until they become soft.
- Serve on a plate together with the sauce.
(23) Dressing with Pickling mackerel and Bean curd lees
Pickled Mackerel(sold in supermarket) Half
(a) Bean curd lees(1 cup) 100g
Ginger ½ piece
(b) Vinegar T1.5
Egg yolk 1
- Cut the mackerel into 3mm wide pieces.
- Cut the ginger into thin fine shreds
- Put all the ingredients from (a) into a pot and fry them until dry and loose.
- Turn off the heat of (3), add in (b) which has been pre-mixed, mix well thoroughly, turn on the heat again and fry until they are dry and loose.
- When (4) is cooled, add in the mackerel from (1) and mix well. Serve the content on a plate and put on the shredded gingers as topping.
(24) Stewed Cuttlefish with innards
Cuttlefish(Fresh ones) 1
Red chilli ½
Garlic 1 clove
Olive oil T1
White wine T2
Tomato puree T3
Soy sauce T１
- Boil the snow peas quickly.
- Remove the seeds from the red chilli and cut them into small pieces.
- Chop up the garlic.
- Remove the tentacles and innards from the squid, cut the body into 2cm wide round slices, cut the innard with the ink sac into big chunks and cut the tentacles into bite-size length.
- Put olive oil into the fry-pan, add on red chilli and garlic and turn on the fire to low heat.
- Once it fragrance, add (4) into the fry-pan and stir-fry. Add in the seasonings and cook briefly.
- Serve on a plate and spread the snow peas on around.
(25) Fried and Stew Lotus root with Shredded Kelp
Lotus roots 500ｇ
Shredded Kelp (dried) 20ｇ
Sprouts (of your choice) ½ packet
Salad oil T1
Soy sauce T4
Sweet sake/ water each T2
- Peel of the skin from the lotus roots, cut into thin round slices. For larger lotus roots, first cut it into halve horizontally and then cut into thin crescent slices. Drain off all the remaining water after they have been soaked well.
- Re-hydrate the dried kelp and drain off the water. Cut the kelp into thin shreds that are easy to eat.
- Heat up the fry-pan and put in some salad oil, stir fry the lotus roots using a strong heat until it becomes translucent.
- Add seasoning into (3) and mix well. Once it is well flavoured, add in the kelps, stir-fry quickly and turn off the heat.
- Serve on a plate and put on the sprouts of your choice as topping. (Some other topping options are white radish sprouts, shredded beefsteak plant, etc.)
(26) Salted Pumpkin and Red Bean Stew
Dried Red Beans 100g（or Boiled Red bean in water）
Water 4 cups
Salt t ½
- Cut the pumpkin into bite-size pieces.
- With the seasoning, cook the red beans for about an hour until the beans are completely soften, adding water when needed.
- Once the beans are soften, add in the pumpkin and salt and continue to cook until only a small amount of liquid is left.
(27) Roast Duck
Duck Thigh 1
Sweet sake (Mirin) 50cc
Soy sauce 70cc
Japanese Sake, Water 100cc each
- Cut through lightly on the duck thigh skin along the grain and repeat this with multiple cuts of 5 mm apart.
- Cut the leek into thin long fine threads.
- Heat up the fry-pan, fry the duck thigh until oil from the skin starts to ooze out, turn over to fry the meat portion slightly.
- Prepare some boil water
- Run the boiled water over the meat.
- Bring the seasoning to a boil in a pan and cook both sides of the duck thigh for 5 minutes each.
- Dish up the entire meat and sauce on a plate and let it cool.
- Add the shredded leek as topping and serve with some wasabi paste.
(28) Chicken Thigh in Black Bean Sauce
Chicken Thigh 1-2 pieces
Leek a suitable amount
Black bean sauce/ sweet sake/ Sugar/ Japanese sake each T2
- Chop up the black beans and leave aside. Cut the leek into thin fine threads.
- Cut the chicken thigh into bite-size pieces and fry it till golden brown in the fry-pan.
- Clean off the oil and cook it with the seasoning. Serve up in a plate and top with the shredded leeks.
(29) Yuzu Miso
Dried Young Sardines 50g
Boiled Soya bean 1 cup
Japanese sake 2 cups
Soy Sauce 1 cup
- Remove the seeds from the yuzu and cut it up finely.
- Using a pot, add in the yuzu, young sardines, drained soya beans, seasonings and cook for about 20-30 minutes.
(30) Stir-fried and Stewed Burdock and Konnyaku
Burdock 1 large stick
Konnyaku ½ piece
Water 1 cup
Soy sauce T1.5
- Remove the soil from the burdock using a small scrub brush, chop up the burdock into 7-8cm long pieces of similar thickness.
- Rub some salt over the konnyaku and boil it thoroughly. Cut into long pieces of about 1cm wide each.
- Put sesame oil into a pot, heat it up, stir-fry the burdock, add in the konnyaku and continue to stir-fry. Add in the stated amount of water.
- Once the burdock becomes soft, add in soy sauce and boil until all the liquid are evaporated.
- Base on preference, sprinkle on some “shichimi” spices (7 spices) and serve.
(31) White Radish and Pork Soup
White Radish 20cm
Ginger ½ piece
Spring Onion ½
Pork Belly 80ｇ
Chicken stock cube 1
Salt/ Pepper/ soy sauce a little each
Japanese sake T2
Sesame oil a suitable amount
- Peel of the skin from the radish and cut it into small pieces.
- Cut the ginger into thin slices.
- Chop up the spring onion.
- Cut the pork belly into bite-size pieces.
- With the stated amount of water, add in the chicken stock, white radish, ginger, spring onion and cook until they are softened.
- Add in the pork belly and skim the scum from the broth.
- Remove the ginger and spring onion, add in some salt, pepper, soy sauce and firm up the flavor with some sake.
- Turn off the heat and add in some sesame oil to flavor.
(32) Matsumae Pickled Bitter Gourd
Bitter gourd 2
Torn up Dried Cuttlefish 50g
Dried Chili pepper 2
Soy sauce 100cc
- Cut up the ginger and kelp into fine shreds, and cut the dried cuttlefish into edible size.
- Remove the seed from the dried chili pepper and cut into small pieces.
- Slice the bitter gourd into half, and remove the seeds. Cut the bitter gourd into 5mm wide pieces, and put it in boiling water for 2 min and remove it into a colander.
- Pour the seasonings into a container and mix it. Add in 1, 2, 3 and let it pickle.
- The dish can be eaten after letting it pickled for 2-3 hours. However, the flavor intensifies and will taste better if it is pickled longer.
(33) Steamed Sea Bream stuffed with Steamed Red Bean Rice
Sea Bream 1 whole fish (around 25cm long)
Steamed rice with red beans (found in supermarket) 2 cups
Sake, Mirin, Soy Sauce T3
- Remove the scales from the Sea Bream. Open the dorsal side without removing the head and tail, and remove the backbone by cutting it apart with a scissor.
- Remove the internal organs, wash and wipe clean the fish. Marinate the Sea Bream with the sauce for about 30-60 min, occasionally splashing the sauce on the Sea Bream’s stomach and surface.
- Wipe away the sauce on the surface of the fish. Subsequently, stuff some steamed red bean rice into the sea bream and place it in a bamboo steamer.
- Place step 3 onto steamed bamboo steamer. Close the lid and steam for 20 min in high heat. (The fish is steamed when the eye color turns white)
- Place the fish carefully onto the plate.
(34) Black Soybeans
Black Soybeans 350g
Water 6 cups
Soy Sauce 25cc
Salt T ½
- Wash the black soybeans and remove them into a colander.
- Put the seasonings into a pot, bring it to boil then turn off the heat, add the black soybeans from (1), cover the pot and leave it overnight.
- Put on a sheet of paper to cover up the soybeans, bring it to a boil with the pot covered, then reduce to low heat and let it cook for about 3-4 hours.