Japanese Cookbook Recipes

• 1 packet of udon noodle (code 5130)
• Tsuyu no moto for soup (code 5217)
• Green onion or any other suitable vegetable

1. Add the udon noodle (250g) slowly to 3 litres of boiling water.
2. Bring to boil again and boil for 10-15 minutes.
3. While the noodles are boiling you can prepare the soup. Pour Tsuyu no moto into a pan or water, warm it up.
4. Drain noodles. Save left over noodle water to warm serving bowl.
5. Wash noodles with cold water quickly and drain again.
6. Put noodles in empty warmed bowls and pour soup from the pan.
7. Serve with chopped green onion or any other decorative vegetable.
   

• 1 pack of asahi soba noodles (code 5134)
• Soba senka yamasa for soup (code 5216)
  
• Green onion or any other suitable vegetable
  
• 200g of diced chicken breast

Method

1. Add Asahi Soba Noodle (200g) slowly to boiling water (2 litrest.) Bring to boil again and add small amount of water. Boil to 6-7 minutes.
2. While the noodles are boiling you can prepare the soup. Pour soba senka yamasa brand (200ml) and water (100ml) in the pan, boil the diced chicken and green onion.
3. Drain the noodles. 
4. Quickly wash the noodles with cold water and drain once more.
5. Put noodles in the plate.
6. Enjoy cold noodle with hot dipping sauce

• Fueru wakame seaweed 10g (code 5257)
• 1 block of morinaga Llng life Tofu-soft (code 5175 or 5176)
  
• Maruchan dashinomoto 5g (code 5301)
  
• MISO 80-90g (codes from 5150 to 5154)

Method

1. Soak the fueru wakame seaweed in water for 5 min. Strain with a suitable net.
2. Beat the MISO through a net sieve in the pan (if you don't have one, just melt the MISO). Heat the pan 
   at the same time.
3. Add fueru wakame seaweed.
4. Place morinaga long life tofu on palm, cut lengthwise and then into 1/8th pieces. Slide into soup.
5. When the tofu floats to the top, turn and add maruchan dashonomoto and turn off heat.
6. Serve in the soup cup.

• 2 blocks of Morinaga long life tofu (code 5175 or 5176)
• Spring onion
  
• Ginger
  
• KIKKOMAN Shoyu Soy sauce (code 5196) or MITSUKAN Ajipon, citrus soy (code 5192) if 
  you want more flavour.

Method

1. Wash the TOFU. Place TOFU into a large bowl full of water. Try to keep TOFU intact.
2. Let Tofu set in the refrigerator to chill, it needs about 1 hour to be completely chilled.
3. Slice green onion very thinly and peel and grate ginger.
4. Remove the TOFU from refrigerator, cut both blocks of TOFU in half.
5. Place it on the dishes, scoop out a spoonful-sized hole in the centre of each.
6. Garnish by filling holes with the assortment of seasonings.
7. Add sauce just before eating.

• Ajinomoto Tempura Oil (code 5335)
• Tempurako/cutlet coat flour (from 5334)
  
• 4 shrimps and 4 sillago fish (any fish will do)
  
• 2 small eggplants, 4 mushrooms, 1/4 pumpkin (any vegetables go with it)
• Ninben tsuyu no moto (code 5217)

Preparation

Vegetables:

1. Eggplant: without removing skin, cut tip off, cut lengthwise. Cut halves into strips.
2. Mushrooms: Just wash them.
3. Pumpkin: Remove seed, peel skin, cut into bite size pieces.

Fishes:

1. Shrimps: remove shell, head, and spine.
2. Sillago fish: Remove skin and bones. Cut into bite size pieces.
   Dipping sauce: Mix Ninben tsuyu no moto and double the quantity of water and warm it up before
   you serve.
3. Mushrooms: Just wash them.
4. Pumpkin: Remove seed, peel skin, cut into bite size pieces.

Dipping Sauces:

1. Mix Ninben tsuyu no moto and double the quantity of water
2. Warm it up before you serve.

Method

1. Mix Tempurako/cutlet coat flour (100g) and water (160CC) to make the batter. Mix until it gets a smooth texture.
2. Frying: In a heavy pan or skillet, fill pan to about 75% capacity with Ajinomoto Tempura oil.
3. Heat oil to 160-180C.
4. Fry the harder vegetables first. Avoid using too much batter (do not put many pieces into the pan at one time) Keep it half full. Otherwise the temperature will decrease too quickly.
5. When the outer edges look cooked, turn over. Repeat twice. Remove completed tempra and place on rack to drain the excess oil.
6. Cook vegetables first, then the seafood. Before dipping fish in batter, dust with flour. Hold shrimp and fish by the 
   tail when dipping. Turn over as each piece floats to the top. Small bubbles will form at this time. Remove to 
   a rack. Do not over-cook.
7. TEMPURA can be served either in individual portions or on a large platter.
8. Serve with dipping sauce.
   
   

• Yakitori no tare (code 5220)
• Bamboo skewers (any kinds of skewers will be OK)
  
• Chicken thigh (300g)
  
• Spring onion 

Method

1. Cut chicken into bite size pieces, marinate in Yakitori no tare.
2. Cut the spring onion into 2-3cm pieces.
3. Remove chicken from sauce allow excess sauce to drain.
4. Skewer alternative pieces of chicken and onion..
5. Boil remaining sauce. If desired, add a dash of sugar and crushed red pepper.
6. Pre-heat grill. Grill on a low even heat. Make sure it does not burn and ensure that the inside of the meat is well cooked before serving.
7. Brush on Yakitori no tare sauce frequently while grilling. Rotate skewers to insure even cooking. 

• HOUSE KOKUMARO HOT (code 5336 or 5337)
• 6 cups of rice (code 5053)
  
• Block of beef thigh 300g
  
• 1 carrot, 2 potatoes & 2 onions
• FUKUJIN ZUKE (code 5007)
• Salt, pepper, 20g butter, salad oil

Preparation

1. Make rice harder than usual. (our rice cooker will make your rice more delicious and it makes
   your life so easy! Get your rice cooker from our online shop.)
2. Cut meat into bite size pieces, shake salt and pepper over it.
3. Peel potatoes, cut in half and into triangular pieces of 2-4.
4. Cut carrot in the same way as potatoes.

Method

1. Put oil and butter into a skillet, turn on the heat.
2. Add meat, fry until the surface is browned. Add onion and fry until it is translucent.
3. Add carrots and potatoes, fry thoroughly then add water.
4. When it comes to a boil remove foam from surface, boil till vegetables are soft.
5. Turn off heat, break HOUSE KOKUMARO HOT into small pieces and put in.
6. Simmer on a low heat till curry paste is melted.
7. Put rice on dishes then put curry on rice. Serve with FUKIJIN ZUKE.

• HOUSE KOKUMARO HOT (code 5336 or 5337)
• 6 cups of rice (code 5053)
  
• Block of beef thigh 300g
  
• 1 carrot, 2 potatoes & 2 onions
• FUKUJIN ZUKE (code 5007)
• Salt, pepper, 20g butter, salad oil

Method

Wash rice 30 minutes prior to cooking:

1. Add rice to a large bowl full of water. Rice bran will be easy to remove by doing this.
2. Mix 2 or 3 times, discarding the water quickly to avoid bran odour.
3. Wash rice. Press down on rice once then discard water.
4. Repeat 3 or 4 times.
5. Strain rice, let it sit for 30 minutes.
6. Put rice in rice cooker. Add approximately 1.2 cups of water per cup of rice depending of desired firmness of rice.
   1-cup rice is 180ml, 216ml water is 1.2 cups.

If you don't have a rice cooker, you can cook our rice with a heavy pot:

First, bring water and rice to a boil on strong heat. Reduce to a medium flame, continue to cook for 5-10 minutes. 
Simmer on a low heat for 15 minutes. Briefly turn heat high to allow excess water to evaporate. Turn off heat. Do 
not open the top. Let rice stand for 10 minutes. If a heavy pan is not available, place a cup on top of the lid while 
cooking.

• 700g of rice
• Sushi Vinegar 120ml (code 5194)
  
• 4-5 dried Shiitake mushrooms (or any other type of mushroom)
  
• 2 tablespoon shoyu, plus extra for dipping (from 5196)
• 225g of fresh tuna
• 115g of smoked salmon
• 8 raw king prawns
• 1 avocado
• 1/3 cucumber, shredded
• 1 punnet of cress
• 8 sheets of NORI (code 5361)
• 1 tablespoon of Mirin (code 5338)

Preparation

1. Make nice boiled rice with a rice cooker (see HOW TO COOK RICE) and sprinkle sushi vinegar on the 
   rice. Then mix.
2. While the rice is boiling in the rice cooker, soak the shiitake mushrooms in warm water for 30 minutes then 
   drain. Reserving 70ml of soaking water. Trim the stems off and cut the caps into thin strips.
3. Place in a pan with the sugar, Mirin, 2 tablespoons shoyu and the reserved soaking water, cooking for 10 
   minutes.
4. Slice the tuna and smoked salmon into 5 x 1 cm thin pieces.
5. Peel, de-vein and lightly boil the prawns. Drain and slice horizontally in half.
6. Peel, stone and thinly slice the avocado

How to serve!

• On a large serving plate, arrange all the prepared ingredients and place it in the center of the table.
• Lightly grill both side of NORI sheets over low heat and cut each one into 4 squares.
• On a large serving plate, place boiled vinegared rice.
• Take one sheet in your palm, put in a little boiled rice spreading it with a spatula or fork. Wrap any ingredients in 
  it, dip in shoyu and enjoy!

• KONNYAKU (code 5160)
• 2 tablespoons of soy sauce (code 5196)
  
• 1 tablespoon of sugar
  
• Salt, pepper and garlic
• 2 tablespoons of Honteri MIRIN (code 5338)

Method

1. Put KONNYAKU in boiling water and boil for 3 minutes.
2. Cut slightly both sides of KONNYAKU to make lattice-sharped lines. The width between lines is about 1 cm.
3. Mix soy sauce, sugar, MIRIN and sliced garlic in a bat. Dip the KONNYAKU for 20 minutes. Turn them 
   over and leave another 20 minutes.
4. Stir-fry sliced garlic lightly with butter in a frying pan. Then put in the KONNYAKU and fry both sides. If 
   needed, add some salt and pepper.
5. Put them in dishes and garnish with parsley.

• SHABUSHABU TARE SESAME/SOY TASTE (code 5210 or 5211)
• Beef 450g (VERY thinly sliced beef, less than 1/16 inch)
  
• 8 Shiitake mushrooms and 400g of enoki mushrooms (if you have no enoki mushrooms then any will do) , 
  
• 500g of cabbage, 2 leeks (white part only)
• 300g of spinach
• 1block of TOFU (code 5176)
• HONDASHI AJINOMOTO 10g (code 5300)
• Experiment by adding any other vegetables
• UDON NOODLES: Cooked, 300g (code 5130)

Vegetables

1. Slice the leeks diagonally.
2. If the Shiitake mushrooms are big, cut in half. If using dried shiitake, soak in warm water with a pinch of sugar for 45 minutes, then remove stalks before use.
3. Cut Cabbage leaves and spinach into bite-size pieces.
4. Cut TOFU into 16 cubes. Arrange the vegetables and Tofu on a large platter.

Method

1. Put HONDASHI in a large pan and fill two thirds full with water. Bring to the boil and put in some of the 
   leek, leaves, shiitake, spinach and TOFU and when it beings to come back to boil, transfer the pot to a 
   portable gas ring or electric hotplate on the table.
2. Put individual dipping sauce (SHABUSHABU NO TARE ).
3. Diners serve themselves by cooking the meat in the pot, adding more vegetables, and eating them dipping 
   sauces.
   
4. When ingredients are all eaten and you are still hungry, warm UDON noodles (If it is not cooked noodles, you 
   boil it for 13-15 minutes in the hot water before you put it in the pot.) in the soup, seasoned with a little soy 
   sauce to taste so that you keep enjoying your meal.

• Soy sauce 5 tablespoon (code 5191)
• 5 spoons of MITSUKAN HONTERI MIRIN (code 5338)
  
• Sugar 4 tablespoon
  
• Potatoes 500g
• Beef 300g (thinly sliced)
• 1 onion
• 6 boiled peapods

Method

1. Peel the potatoes and cut into 3/4 cubes.
2. Cut the sliced beef into 1 inch pieces.
3. Make a sauce. Mix soy sauce, 1.5 cups of water, 4 tablespoons of sugar and 4 tablespoon of MIRIN and mix 
   them in pan, warm them up. Cook the beef in it for 3 minutes.
4. Remove the beef from the pan. Add the potatoes and onion to the pot pan to warm.
5. Replace the beef in the pan to warm.
6. Garnish with young green beans and serve.

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