Washoku-recipes

Miso Soup with pork and vegetables

(TON-JIRU)

Braised Meat and Potatoes

(NIKU-JAGA)

Simmered Rockfish

(MEBARU no NITSUKE)

Miso Soup with Tofu and Wakame Seaweed

(TOFU to WAKAME no MISOSHIRU)

Boiled Rice

(GOHAN)

Edamame Rice

(EDAMAMEGOHAN)

Red Rice with Azuki Beans

(SEKI-HAN)

Bowl of Rice topped with Chicken and Eggs

(OYAKO-DON)

Bowl of Rice topped with Beef

(GYU-DON)

Tea and Rice with Sea Bream

(TAITYADUKE)

Sushi Rice (Rice seasoned with Vinegar)

(SUSHIMESHI)

Nigiri Sushi (Hand-rolled sushi)

(NIGIRIZUSHI)

Rice wrapped in Deep-fried Tofu

(INARIZUSHI)

Thick-rolled Sushi

(HUTOMAKIZUSHI)

Marinated Spinach

(HOU-RENSOU no OHITASHI)

Vinegared Crab and Cucumber

(KANI-ZU)

Grilled Mushrooms with Ponzu
(Lemon-Soy Sauce)

(YAKI-SHIITAKE no PONZU-AE)

Sukiyaki

(SUKIYAKI)

Shabu-Shabu

(SHABU-SHABU)

Seafood and Chicken Pot (Yose-nabe)

(YOSE-NABE)

Oden Stew

(ODEN)

Boiled Tofu

(YU-DOFU)

Rolled Omelette

(DASHI-MAKI TAMAGO)

Yellowtail Teriyaki

(BURI no TERIYAKI)

Yakitori

(YAKITORI)

Ginger Pork

(BUTANIKU no SHOUGA-YAKI)

Kimpira-style Sauteed Burdock

(KINPIRA GOBO)

Simmered Acorn Squash

(KABOCHA no NIMONO)

Simmered Mackerel in Miso

(SABA no MISO-NI)

Braised Pork (Kakuni)

(BUTA no KAKU-NI)

Tempura

(TEMPURA)

Deep-Fried Marinated Chicken

(TORI no TASTUTA-AGE)

Pork Cutlets

(TONKATSU)

Deep-fried Tofu with Amber Sauce

(AGEDASHI-DOFU)

Savory Steamed Egg Custard Cup

(CHAWAN-MUSHI)

Sake-steamed Clams

(ASARI no SAKA-MUSHI)

Zaru-Soba (Chilled Soba Noodles)

(ZARU SOBA)

Kake-Udon
(Bowl of Noodles in Soy-Flavored Soup)

(KAKE UDON)

Udon Noodles with Cury Sauce

(KAREH UDON)

Sweet Red-Bean Paste

(AZUKI-AN)

Zenzai 
(Sweet Red-Bean Soup with Rice Cakes)

(ZENZAI)

Skewered Dumplings with Brown Sauce

(MITARASHI-DANGO)

Candied Sweet Potatoes

(DAIGAKU-IMO)

"As-You-Like-It" Pancake

(OKONOMI-YAKI)

Rice ball coated 
with sweet red-bean or sesame

(OHAGI)

Vinegared Wakame Seaweed
and Cucumber

(WAKAME to KYURI no SUNOMONO)

Lighty Roasted Bonito

(KATSUO no TATAKI)

Red Miso Soup

(AKADASHI)

Littleneck clam miso soup

(ASARI no MISOSHIRU)

Sweet Jellied Bean Paste

(MIZU-YOHKAN)

Boiled Green Soybean

(EDAMAME)

Grilled Shishamo Smelt

(SHISHAMO-YAKI)

Dashi (Basic Stock)

(DASHI)

Braised Meat and Potatoes

Simmered Rockfish

Bowl of Rice topped with Beef

Sukiyaki

Shabu-Shabu

Seafood and Chicken Pot
(Yose-nabe)

Simmered Mackerel in Miso

Braised Pork 
(Kakuni)

Yellowtail Teriyaki

Ginger Pork

"As-You-Like-It" Pancake

Tempura

Deep-Fried Marinated Chicken

Pork Cutlets

Braised Meat and Potatoes

Bowl of Rice topped
with Chicken and Eggs

Bowl of Rice topped
with Beef

Sukiyaki

Shabu-Shabu

Seafood and Chicken Pot
(Yose-nabe)

Ginger Pork

Braised Pork 
(Kakuni)

Deep-Fried Marinated Chicken

Pork Cutlets

"As-You-Like-It" Pancake

Simmered Rockfishs

Tea and Rice with Sea Bream

Yellowtail Teriyaki

Simmered Mackerel in Miso

Tempura

"As-You-Like-It" Pancake

Braised Meat and Potatoes

Sukiyaki

Shabu-Shabu

Seafood and Chicken Pot
(Yose-nabe)

"As-You-Like-It" Pancake

Boiled Rice

Green Soybean Rice

Red Rice with Azuki Beans

Bowl of Rice topped
with Chicken and Eggs

Bowl of Rice topped
with Beef

Tea and Rice with Sea Bream

Sushi Rice
(Rice seasoned with Vinegar)

Nigiri Sushi (Hand-rolled sushi)

Rice wrapped in Deep-fried Tofu

Thick-rolled Sushi

Zaru-Soba 
(Chilled Soba Noodles)

Kake-Udon(Bowl of Noodles 
in Soy-Flavored Soup)

Udon Noodles 
with Cury Sauce

Marinated Spinach

Vinegared Crab and Cucumber

Oden Stew

Boiled Tofu

Kimpira-style Sauteed Burdock

Simmered Acorn Squash

Savory Steamed Egg Custard Cup

Boiled Green Soybean

Grilled Mushrooms with Ponzu

Rolled Omeletter

Yakitori

Lighty Roasted Bonito

Grilled Shishamo Smelt

Deep-Fried Marinated Chicken

Deep-fried Tofu 
with Amber Sauce

Yakitori

Deep-Fried Marinated Chicken

Savory Steamed Egg 
Custard Cup

Vinegared Crab and Cucumber

Sake-steamed Clams

Lighty Roasted Bonito

Grilled Shishamo Smelt

Marinated Spinach

Grilled Mushrooms with Ponzu
(Lemon-Soy Sauce)

Oden Stew

Boiled Tofu

Kimpira-style Sauteed Burdock

Simmered Acorn Squash

Deep-fried Tofu with Amber Sauce

Vinegared Wakame Seaweed
and Cucumber

Boiled Green Soybean

Vinegared Crab and Cucumber

Sake-steamed Clams

Lighty Roasted Bonito

Grilled Shishamo Smelt

Miso Soup 
with pork and vegetables

Miso Soup
with Tofu and Wakame Seaweed

Red Miso Soup

Littleneck clam miso soup

Sweet Red-Bean Paste

Zenzai
(Sweet Red-Bean Soup with Rice Cakes)

Skewered Dumplings 
with Brown Sauce

Candied Sweet Potatoes

Rice ball coated 
with sweet red-bean or sesame

Sweet Jellied Bean Paste

Washoku-recipes

Miso Soup with pork and vegetables

(TONJIRU)

INGREDIENTS (4 servings)

thinly sliced pork belly 5½ oz
sweet potato 1¾ oz
carrot ½(1¾ oz)
daikon
(Japanesewhiteradish)

2 oz
burdock root ½ (1¾ oz)
shallots or scallions 2
dashi 3⅓ U.S.cups
Miso
(any type below is good)
Aka(red)Miso 2⅘ U.S.cups
Shiro(white)Miso 2⅘ U.S.cups
Awase(Aka+Shiro)Miso 2⅘ U.S.cups

DIRECTIONS

  1. Cut sweet potato, carrot and daikon(Japanese white radish) into 1⅓-inch*½-inch rectangular pieces,about⅛inch thick.
  2. Wash and scrub burdock thoroughly,and shave from the skinnier end. Immediately soak in water.
  3. Cut pork into pieces 1 inch wide.
  4. Cut shallots into about¼ inch wide.
  5. Heat oil in a soup pot over medium heat, and place ingredients of above 1. , drained burdock and pork in the pot.
  6. Pour dashi into the pot, and boil until tender,skimming as necessary.
  7. Take miso in a ladle,then let it dissolve in the soup,and simmer lightly.
  8. Transfer to soup bowls and add shallots(4.).

Washoku-recipes

Braised Meat and Potatoes

(NIKUJYAGA)

INGREDIENTS (4 servings)

thinly sliced beef offcuts 8 oz
potatoes 4 (16 oz , 1lb)
onion 1(5¼ oz)
carrot 1(2½ oz)
konjac noodles(ito-konnyaku) / strings of devil's tongue jelly
(this is not essential)
6 oz
green beans 6
sake ⅖ U.S.cup
water 1¼ U.S.cups
sugar 5 Tbsp
soy sauce 4 Tbsp
vegetable oil 4 Tbsp

DIRECTIONS

  1. Pare potatoes,then cut them into 4-6 pieces each.
  2. Cut konjac noodles to 2-inch length. Cut carrot coarsely(Ran-giri = Cut carrot diagonally, rotating.). Cut onion in half top to bottom,slice into ½ inch half rings.
  3. Parboil green beans with salt,cut into 1 inch length. (Use these parboiled green beans at final step.)
  4. Heat oil in a pot (a deep skillet),then stir-fry potatoes and Carrot.
  5. Add beef,onion,and konjac noodles,and continue stir-frying.
  6. Add sake and water,cook over medium heat. After potatoes are tender,add sugar and soy sauce. Continue cooking over medium heat for another 12-15 minutes.
  7. Serve in a bowl with green beanes sprinkled on top.

Washoku-recipes

Simmered Rockfish

(MEBARU no NITSUKE)

INGREDIENTS (2 servings)

rockfish 2
bamboo shoot
(this is not essential)
1½ oz
sake 1 U.S.cup
water 1 U.S.cup
sugar 3 Tbsp
mirin 2 Tbsp
soy sauce 3 Tbsp
thinly sliced fresh ginger ⅔ oz
leaf bud
(this is not essential)
1 piece per serving

DIRECTIONS

  1. Cut bamboo shoot into ¼ inch wide. (If you don't have it, go to next step.)
  2. Scale fish on both sides with a knife. Then remove gills and entrails, wash well with cold water. (You would better have the fish cleaned at the store.)
  3. Drain the fish with kitchen paper or towel. Nick on both sides cross-diagonally.
  4. Place the fish in a bowl with hot water (180゚F-190゚F) to cover the fish. Take up the fish immediately when skin whitens, then soak in cold water. After that, drain the fish.
  5. Pour water and sake into a skillet what have the size the fish can be placed flatly, and heat the skillet over high heat. After a simmer, lower the flame and add sugar, mirin, soy sauce and sliced ginger.
  6. Place the fish and bamboo shoot, cover with a drop lid. Cook 10-15 minutes over medium low heat.
  7. Transfer the fish and bamboo shoot to serving dishes, pour sauce over, and top with leaf bud.

Washoku-recipes

Miso Soup with Tofu and Wakame Seaweed

(TOFU to WAKAME no MISOSHIRU)

INGREDIENTS (4 servings)

silken tofu 1 cake
wakame seaweed (or 1/6 oz dried wakame seaweed) 3 oz
Japanese leek 1
dashi soup
2 oz
Miso
(any type below is good)
aka(red)miso
shiro(white)miso
awase(aka+shiro)miso

DIRECTIONS

  1. Cut silken tofu into ½ inch cubes, cut wakame into easy-to-eat sized pieces (about ¾ inch wide, 1½ inch long), and slice leek into pieces ⅛ inch wide.
  2. Heat dashi soup over medium heat, bring to a boil. When it boils, add tofu and wakame, and simmer for several minutes.
  3. Take miso in a ladle, then let it dissolve in the soup, add sliced leek, and simmer lightly.
  4. Transfer to soup bowls.

Washoku-recipes

Boiled Rice

(GOHAN)

INGREDIENTS (4 servings)

white rice 12⅔ oz
water 2½ U.S. cups
*You can use any pot with a lid cover.

DIRECTIONS

  1. Put the rice in a big bowl with water then polish the rice with your hand without applying force, and change the water for ten times until it is clear.
  2. Soak the rice about 30 minutes in summer and one hour in winter.
  3. Put the soaked rice in a pot and pour the water. The amount of the water is the same amount of the soaked rice. Make sure the rice surface is flat then cover the pot.
  4. Bring the rice to boil over high heat for 2 minutes. Turn the heat to medium for 3 minutes then to low for 5 minutes until all the water is absorbed.
  5. Check if there is any water in the pot after 10 minutes. If there is still some water, cook a while longer over low heat. Finally cover the lid and cook over high heat for 20 seconds.
  6. Steam the cooked rice for 10 minutes. You're better to slip a kitchen cloth between the pot and the lid.

Washoku-recipes

Edamame Rice

(EDAMAMEGOHAN)

INGREDIENTS (4 servings)

white rice 12⅔ oz
edamame (green soybean) desired amounts
water 2½ U.S. cups
salt a dash
sake a small amount

DIRECTIONS

  1. Boil the edamame briefly for 50 seconds then take out the beans.
  2. Wash the rice. Put the rice in a big bowl with water then polish the rice with the back of your hand without applying force, and change the water for ten times until it is clear. Soak the rice about 30 minutes in summer and one hour in winter.
  3. Add the edamame to the soaked rice, pour the water and boil.
  4. Bring the rice to boil over high heat for 2 minutes. Turn the heat to medium for 3 minutes then turn down to low for 5 minutes until all the water is absorbed.
  5. Check if there is any water in the pot after 10 minutes. If there is still some water, cook a while longer over low heat.
  6. Finally springkle a small amount of Japanese Sake then cover the lid for 10 minutes.

Washoku-recipes

Red Rice with Azuki Beans

(SEKI-HAN)

INGREDIENTS (4 servings)

white rice 4 oz
sticky rice 10 oz
azuki beans 5 oz
sesame and salt a small amount

DIRECTIONS

  1. Wash azuki beans , an put into a pot with water. Boil over high heat. After a boil throw away the water.
  2. Boil azuki beans again with 2½ U.S. cups of water over high heat. When it boils, turn to low heat, and cook for 10 minutes more.
  3. Cool-dowm the stock with ice water.
  4. Wash sticky rice and white rice then drain.
  5. Soak the rice into the cooled stock for one hour. ( Add water if the stock is not enough.)
  6. Put azuki beans into the pot and cook over middle heat for 10 minutes. When boiling,When it boils, cover the lid over low heat for 8 minutes. Then turn off the heat and steam for about 20 minutes.
  7. After steaming, open the lid and mix the whole. Excess water is evaporated.
  8. Serve the red rice in a bowl with a small amount sesame and salt on the top.

Washoku-recipes

Bowl of Rice topped with Chicken and Eggs

(OYAKO-DON)

INGREDIENTS (4 servings)

white rice 12⅔ oz
chicken thigh, boned and skinned 14 oz
onion 1
egg 8
Sauce
dashi 2⅙ U.S. cups
sugar 3 Tbsp
mirin 3 Tbsp
soy sauce 4 Tbsp
light soy sauce 4 Tbsp

DIRECTIONS

  1. Cook rice according to here.
  2. Cut chicken into ¾ inch cubes. Cut onions into thin slices.
  3. Put all ingredients in a pan, bring to a boil, add chicken, and boil briefly.
  4. Prepare toppings individually. Place ¼ of the sauce, chicken and onion in a small pot, and bring to a boil. Pour 2 beaten eggs over in circular motion, and cook until egg is half done, stirring and moving the pot.
  5. Place a portion of hot rice in a bowl, and slide chicken and egg topping carefully over rice.

Washoku-recipes

Bowl of Rice topped with Beef

(GYU-DON)

INGREDIENTS (4 servings)

white rice 12⅔ oz
beef loin, thinly sliced 14 oz
onion 1
egg 8
vegetable oil 2 Tbsp
Sauce
dashi 1 U.S. cups
sake 3⅓ oz
sugar 3 Tbsp
mirin 2 Tbsp
soy Sauce 5 Tbsp

DIRECTIONS

  1. Cook rice according to here.
  2. Cut onion in half lengthwise and slice thinly. Cut beef into 2 inch pieces.
  3. Heat oil in a skillet, and cook beef over medium heat until lightly browned.
  4. Place all sauce ingredients in a skillet, add onion, and bring to boil. Cook for 1 minute more.
  5. Place a portion of hot rice in bowls, and transfer beef topping onto rice.

Washoku-recipes

Tea and Rice with Sea Bream

(TAITYADUKE)

INGREDIENTS (4 servings)

white rice 12⅔ oz
sea bream fillet, skinned 10½ oz
nori seaweed, toasted 1 sheet
beefsteak plant leaves , shiso 4
fresh wasabi horseradish (you may also use powdered, tubed, or frozen wasabi ...etc.) to taste
green tea about 1 U.S. cup, each
Marinade
white sesame seeds, toasted 4 Tbsp
sake 1 Tbsp
mirin 1 Tbsp
soy Sauce 3 Tbsp

DIRECTIONS

  1. Cook rice according to here.
  2. Grind toasted white sesame seeds roughly in a mortar, add seasonings, and mix well.
  3. Cut sea bream fillet into thin strips ⅛ inch wide. Marinate these in above step-2.-marinade for 15 minutes.
  4. Cut nori seaweed with scissors into rectangular pieces ¼ inch wide, 1 inch long. Cut beefsteak plant leaves into ¼ inch wide strips.
  5. Grate wasabi with a grater. (You may also use powdered, tubed, or frozen wasabi ...etc.)
  6. Place hot rice in bowls, arrange beefsteak plant leaves on rice, put sea bream on it, and sprinkle nori seaweed over. Top with wasabi to taste.
  7. Fill with hot green tea over sea bream, cover, and let stand for 2 minutes.

Washoku-recipes

Sushi Rice (Rice seasoned with Vinegar)

(SUSHIMESHI)

INGREDIENTS (4 servings)
※Pepare unique tools to cook sushi rice.
・ wooden sushi bowl or large bowl
・ wet cheesecloth
・ flat wooden spoon (shamoji)
・ (paper) fan

white rice 12⅔ oz
water 2⅖ U.S. cups / 19 oz
konbu kelp 2 inch square
Sushi vinegar
rice vinegar 4 Tbsp
sugar 3 Tbsp
salt 1½ tsp

DIRECTIONS

  1. Wash rice carefully, drain in a sieve, and let it stand for 30 minutes.
  2. Put rinsed rice, water and konbu in a pot, and cook rice according to here. (Use less water than the amount for usual boiled rice)
  3. Combine all sushi vinegar ingredients well.
  4. Wet wooden sushi bowl well, wait for several minutes, then wipe with wet cheesecloth.
  5. Transfer hot rice to the wooden sushi bowl tenderly, making a mound. Pour sushi vinegar over, and mix rice by cutting across it in a fast slashing motion, then cool it by fanning.

Washoku-recipes

Nigiri Sushi (Hand-rolled sushi)

(NIGIRIZUSHI)

INGREDIENTS (4 servings)

sushi rice
(the amount of white rice before cooked is 12⅔ oz)
28 oz
shrimp in shells, 1 oz each 8
tuna fillet 7 oz
sea bream fillet, skinned 7 oz
squid (body only) 5¼ oz
sea urchin segments 40
salmon(red) caviar 2 oz
rolled omelette (Please refer to here for how to cook.) 8 slices (7 oz)
nori seaweed, toasted 1 sheet
grated wasabi horseradish
(you may also use powdered, tubed, or frozen wasabi ...etc.)
to taste
soy sauce
Hand vinegar
rice vinegar
water

DIRECTIONS

  1. Prepare sushi rice according to here.
  2. Make rolled omelette according to here, and cut it into ¼ inch thick slices.
  3. Devein and skewer shrimp, remove heads, parboil lightly, and transfer to cold water. Remove the skewers, and shell, leaving tails. Slit open the under side of the shrimp.
  4. Cut tuna, sea bream, salmon, and squid at a slant into pieces 1 inch wide, 2½ inch long, ⅛ inch thick.
  5. Moisten your hands with hand vinegar. Take an appropriate amount of rice on the right hand tenderly, and hold a topping in the left hand.
  6. Holding rice in your right hand, scoop up a small amount of grated wasabi using your right index finger, spread it on the back of the topping. Then place rice on the back side of the topping, shape the rice into rectangle with your right index finger and thumb, and press the rice mildly with your right finger.
  7. Turn upside down, and press top and sides to finish shaping.
  8. To make sea urchin sushi and salmon caviar sushi, shape rice into rectangular rounds, and ring lengthwise with a 1 inch wide-4½ inch long strip of nori seaweed. Top the rice with sea urchin and salmon caviar.
  9. Arrange on plates, and serve with soy sauce.

Washoku-recipes

Rice wrapped in Deep-fried Tofu

(INARIZUSHI)

INGREDIENTS (4 servings)

sushi rice
(the amount of white rice before cooked is 12⅔ oz)
28 oz
black sesame seeds, roasted 2 Tbsp
deep-fried tofu
you can also use the cooked pouches as in Amazon store for saving time and the steps No.2-4.
10 squares
Simmering sauce
dashi 1⅔ U.S. cups
sugar 4 Tbsp
soy sauce 3 Tbsp

DIRECTIONS

  1. Prepare sushi rice according to here.
  2. Cut deep-fried tofu into triangles, parboil to remove excess oil, drain, and pat dry. Open up tofu from cut side to make pouches.
  3. Place deep-fried tofu and all sauce ingredients in a pot, bring to a boil, lower the heat to medium-low, and simmer until most of the sauce is gone.
  4. Let it stand to cool and squeeze out lightly.
  5. Combine sesame seeds with sushi rice and mix.
  6. Stuff tofu pouches with sushi rice. Fold edges of pouch over rice, and press sides with fingers to shape.
  7. Arrange on plates.

Washoku-recipes

Thick-rolled Sushi

(HUTOMAKIZUSHI)

INGREDIENTS (4 servings)
*Please preare the bamboo rolling mat to roll up sushi.

sushi rice
(the amount of white rice before cooked is 12⅔ oz)
28 oz
cucumbers 2
shiitake mushrooms
(either fresh or dried is available)
2
rolled omelette (Please refer to see here for how to cook.) use 3-4 eggs
koya-dofu
(freeze-dried tofu)
2 cakes
kanpyo gourd ribbons
This is not essential, but if you'd like to eat and you can't find it, please do not hesitate to contact us via e-mail.
We will help you.
1 oz
red pickled ginger 1 oz
nori seaweed, roasted 4 sheets
salt
Sauce for shiitake
dashi 10 oz
sugar 3 Tbsp
sake 1 Tbsp
soy sauce 1 Tbsp

DIRECTIONS

  1. Prepare sushi rice according to see here.
  2. Cut cucumber into 6-8 strips lengthwise per one cucumber.
  3. Trim stems off shiitake, and slice into ¼ inch pieces. Put them in a pot with dashi, add all seasonings, bring to a boil, and simeer for 5-7 minutes more. Then let it stand to cool and drain. You can use this liquor for koya-dofu and gourd ribbons at step.6.
  4. Rehydrate koya-dofu with hot(180゚F) water. And soak it in cold water until tender.
  5. Wash gourd ribbons with water briefly, and rub it with salt until you feel elastic.
  6. Combine sauce ingredients in a pot, add koya-dofu and gourd ribbons, and simmer over low heat for 30 minutes. When cool, cut into strips.
  7. Make rolled omelette according to see here, and cut into strips.
  8. Place a sheet of nori seaweed on a bamboo rolling mat, spread with rice, leaving 1½ inch wide space empty on the side away from you.
  9. Arrange ¼ of cucumber, shiitake, koya-dofu, gourd ribbons, rolled omelette and red pickled ginger, and roll up all the way, holding ingredients.
  10. Cut each roll into 3/4 inch wide pieces, and arrange on serving plates.

Washoku-recipes

Marinated Spinach

(HOU-RENSOU no OHITASHI)

INGREDIENTS (4 servings)

spinach 1 bunch
salt pinch
katsuo-bushi , dried bonito flakes pinch
Sauce
dashi 1¾ U.S. cups
mirin 3½ Tbsp
sugar 2 tsp
light soy sauce 3 Tbsp
salt ⅓ tsp

DIRECTIONS

  1. Wash spinach well, especially to take dirt off the stems. Hold spinach, parboil it from the stem side first in ample lightly salted water for 30 seconds, holding the spinach. Then place all spinach, continue parboiling until just tender. And rinse in cold water, let soak for 10 minutes.
  2. Combine sauce ingredients in a saucepan, bring to a boil, and set aside to cool.
  3. Squeeze water from spinach, and cut into 1 inch length.
  4. Marinate spinach in sauce for 30 minutes.
  5. Serve in small bowls with a sprinkle of katsuo-bushi.

Washoku-recipes

Vinegared Crab and Cucumber

(KANI-ZU)

INGREDIENTS (4 servings)

gazami Crab 1
salt
cucumber 1-2 (7 oz)
wakame seaweed to taste
Vinegar Dressing
dashi 4 oz
rice vinegar 6 Tsp
sugar 2 tsp
light soy sauce 2 Tbsp
salt 1 tsp
fresh ginger juice 1 Tbsp

DIRECTIONS

  1. Boil crab in ample, salted water for 20-30 minutes. Transfer crab to a sieve, and remove meat from shell when cool.
  2. Rehydrate the dried wakame with water, squeeze out the excess moisture and cut into pieces about 1 inch.
  3. Slice cucumber thinly, place in a bowl and sprinkle with salt. 5 minutes later, wring dry.
  4. To make vinegar dressing, put all ingredients of vinegar dressing in a pan, bring to a boil, and turn off the heat. When cooled, add fresh ginger juice.
  5. Serve crabmeat, wakame and cucumber on small plates, and pour dressing over.

Washoku-recipes

Grilled Mushrooms with Ponzu
(Lemon-Soy Sauce)

(YAKI-SHIITAKE no PONZU-AE)

INGREDIENTS (4 servings)

fresh shiitake mushrooms 20
salt
grated daikon
(Japanese white radish)
to taste
ponzu or Lemon-soy sauce (see below)
lemon juice 1 Tbsp
soy sauce 3 Tsp

DIRECTIONS

  1. Cut and remove the stems from shiitake, wipe the dust off caps. And sprinkle with salt.
  2. Cook the caps both sides without oil on non-stick skillet until browned. (Grilling on cooking grill over shichirin(charcoal stove) is better.)
  3. Cut the caps into easy-to-eat sized pieces while hot, and arrange in serving bowls. Add grated daikon and ponzu (or lemon-soy sauce).

Washoku-recipes

Sukiyaki

(SUKIYAKI)

INGREDIENTS (4 servings)

thinly sliced beef loin 21-25 oz
beef suet
cotton tofu 1 cake
konjac noodles(ito-konnyaku) / strings of devil's tongue jelly 7 oz
Japanese leeks 2
fresh shiitake mushrooms 8
Chinese cabbage
(hakusai)
4 leaves
garland chrysanthemum (syun-giku) or trefoil (mitsuba) 4 bunches
eggs 4
Sauce ("warishita")
sake 3 Tbsp
water ½ U.S. cup
soy sauce 1 U.S. cup
mirin 1 U.S. cup
sugar 7 Tbsp

DIRECTIONS

  1. Combine sauce ingredients in a saucepan, and bring to aboil.
  2. Cut tofu into bite-sized pieces. Cut konjac noodles into length easy to eat (about 3 inch long). Remove the stems from shiitake, nick on central top cross-diagonally. Cut Japanese leeks diagonally into about 1½ inch length. Cut garland chrysanthemum into 2 inch length. Cut Chinese cabbage into easy-to-eat sized pieces.
  3. Heat a sukiyaki skillet, grease it with beef suet. Place Japanese leeks and beef in the skillet, cook over medium heat until beef browned. Then pour sauce.
  4. Turn down the heat, add all ingredients.
  5. When food is cooked, take pieces from the skillet and eat, dippng into beaten eggs.

Washoku-recipes

Shabu-Shabu

(SHABU-SHABU)

INGREDIENTS (4 servings)

thinly sliced beef loin 24-28 oz
Japanese leeks 1
Chinese cabbage (hakusai) 4 leaves
fresh shiitake mushrooms 8
silken tofu 1 cake
harusame (bean-starch vermicelli , saifun noodles) ⅔ oz
konbu kelp dashi (soup)
water 8⅓ U.S. cups
konbu kelp 1½ oz
Sesame sauce (gomadare)
toasted white sesame seeds 6 Tsp
dashi 6⅔ oz
boiled sake 5 Tbsp
boiled mirin 1 Tbsp
sugar 1 tsp
light soy sauce 3 Tbsp
ponzu or Lemon-soy sauce (see below)
lemon juice ⅔ U.S. cup
soy sauce ⅔ U.S. cup
boiled mirin 1 Tbsp
Condiment
thinly sliced and rinsed Japanese leek 4 Tbsp
grated daikon
(Japanese white radish)
8 Tbsp
chili pepper flakes to taste
parsley (to taste)

DIRECTIONS

  1. Place konbu kelp and water in a pot, lleave it for 1 hour.
  2. Cut Japanese leek diagonally into about 1½ inch length, and cut Chinese cabbage into easy-to-eat sized pieces. Remove the stems from shiitake, nick on central top cross-diagonally. Cut tofu into bite-sized pieces. Arrange these ingredients and harusame on a large plate.
  3. Arrange beef on a separate plate, top with parsley.
  4. To make sesame sauce, grind toasted sesame seeds in a mortar, add seasonings, and transfer to a bowl.
  5. Prepare ponzu and condiment.
  6. Place pot over heat, take out konbu just before boiling. Put ingredients what you want in the pot, eat with sesame sauce or ponzu and condiment according to taste. Beef is tasty just when lightly browned.

Washoku-recipes

Seafood and Chicken Pot (Yose-nabe)

(YOSE-NABE)

INGREDIENTS (4 servings)

sea bream fillet with skin 6 oz
shrimps in shell 8
clams 8
chicken thighs 11 oz
Chinese cabbage (hakusai) 6 leaves
Japanese leeks 2
spinach 1 bunch
fresh shiitake mushrooms 8
cotton tofu 1 cake
harusame (bean-starch vermicelli , saifun noodles) ⅔ oz
Stock (awase-dashi)
dashi 8⅓ U.S. cups
sake ½ U.S. cup
mirin ½ U.S. cup
light soy sauce 5 Tbsp
salt 2 tsp
Condiment
thinly sliced and rinsed Japanese leek to taste
grated daikon
(Japanese white radish)
to taste
yuzu (Japanese citron) 1
ponzu or Lemon-soy sauce (see below)
lemon juice ⅔ U.S. cup
soy sauce (mix with lemon juice) ⅔ U.S. cup
chili pepper flakes to taste

DIRECTIONS

  1. Cut sea bream into ½ inch wide strips. Remove shrimps' heads and devein, parboil briefly, and shell. Wash clams with salted water. Cut chicken into 1 inch cubes, parboil briefly.
  2. Cut Chinese cabbage and tofu into easy-to-eat sized pieces. Cut Japanese leeks diagonally. Parboil spinach, drain and cool. Remove the stems from shiitake, nick on central top cross-diagonally. Arrange these ingredients and harusame on a large plate.
  3. Cut yuzu into 4 pieces, and prepare other condiments.
  4. Pour stock in a do-nabe (clay pot) over heat, and add ingredients after a simmer, eat with ponzu or or other conidiments to taste.

Washoku-recipes

Oden Stew

(ODEN)

INGREDIENTS (4 servings)

daikon
(Japanese white radish)
½
eggs 4
konjac , devil's tongue 7 oz
chikuwas (fish paste stick)
This is not essential, but if you'd like to eat and you can't find it, please do not hesitate to contact us via e-mail (washokurecipes@gmail.com).
We will help you.
2
dashi 4 U.S. cups
soy sauce 2 Tbsp
mirin 2 Tbsp
salt ¼ tsp
awase(red+white) miso and mustard desired amounts

DIRECTIONS

  1. Peel and cut daikon into thin circular slices 1¼ thick and boil. Boil eggs and peel off the shell when they are hard.
  2. Wash konjac with water. Cut it into triangle ¼ inch thick and put lattice cut on the surface. Cut chikuwa into 2 pieces.
  3. Simmer dashi, soy sauce, mirin and salt in a big pot then put daikon, egg and konjac. Cover the pot and turn heat to low. Boil until daikon is soft.
  4. Put chikuwa into then simmer for over 10 minutes.
  5. Serve in a bowl with sweet miso and mustard.

Washoku-recipes

Boiled Tofu

(YU-DOFU)

INGREDIENTS (4 servings)

tofu 2 cakes
salt pinch
Konbu kelp soup
water 4 U.S. cups
konbu kelp 1 oz
Dipping sauce
dashi 1⅓ U.S. cup
soy sauce ½ U.S. cup
mirin 2 Tbsp
Condiment
thinly sliced and rinsed scallions
grated fresh ginger
lightly grinded white sesame seeds
katsuo-bushi , dried bonito flakes

DIRECTIONS

  1. Place konbu kelp and water in a pot, leave it stand for 1 hour.
  2. Cut tofu into 4 pieces per 1 cake.
  3. Place pot over medium-low heat, add a pinch of salt and tofu, and simmer tofu.
  4. Put dipping sauce ingredients in a saucepan, bring to a boil, and transfer to serving bowls.
  5. Prepare condiments.
  6. Transfer tofu to a separate bowl with soup.
  7. Add condiments to dipping sauce to taste when eating.

Washoku-recipes

Rolled Omelette

(DASHI-MAKI TAMAGO)

INGREDIENTS (4 servings)
*Please prepare the bamboo rolling mat to shope egg roll

eggs 8
vegetable oil
Sauce
dashi ⅗ U.S. cup
mirin 1 Tbsp
sugar 2 tsp
soy sauce 1 Tbsp+1 tsp
salt ⅔ tsp
Garnish
grated daikon
(Japanese white radish)
soy sauce dash

DIRECTIONS

  1. Beat eggs well in a bowl not to bubble.
  2. Combine sauce ingredients, blend into beaten eggs.
  3. Heat oil in a square omlette pan.
  4. When a drop of egg mixture sizzles, pour in a small portion of egg mixture and spread evenly.
  5. When the egg mixture is half done, roll toward front of the pan.
  6. Slide roll to the othe end, grease empty space in the pan. And add more of the egg mixture, roll toward front again.
  7. Repeat this No.6 step to make the roll bigger.
  8. When egg roll is done, shape evenly by using a bamboo rolling mat, and cut into pieces about 1 inch wide.
  9. Arrange omelette on a plate with grated daikon, and pour a dash of soy sauce over the grated daikon.

Washoku-recipes

Yellowtail Teriyaki

(BURI no TERIYAKI)

INGREDIENTS (4 servings)

yellowtail fillets, 5-6 oz each 4
salt
flour
vegetable oil
grated daikon
(Japanese white radish)
Teriyaki sauce
sugar 2 Tbsp
mirin 4 Tbsp
sake 4 tsp
soy sauce 4 Tbsp

DIRECTIONS

  1. Sprinkle both sides of yellowtail fillets with salt, and leave for 30 minutes. Then rinse the fillets, pat dry.
  2. Coat with flour entirely.
  3. To make teriyaki sauce, combine teriyaki sauce ingredients.
  4. Heat oil in a frying pan, and fry the fillets over medium heat until both sides are golden brown.
  5. Put teriyaki sauce in the pan, continue cooking, dressing both sides of the fillets with the sauce.
  6. When the fillets glazed, place on plates, garnish with grated daikon.

Washoku-recipes

Yakitori

(YAKITORI)

INGREDIENTS (4 servings)

boned chicken thigh 14 oz
Japanese leek 1
green bell peppers 2-3
vegetable oil
ground sansyo pepper
Yakitori sauce
sugar 2 Tbsp
mirin 4 Tbsp
sake 4 tsp
soy sauce 3½ Tbsp

DIRECTIONS

  1. Cut chicken into 1 inch squares. Cut Japanese leek and green bell peppers into pieces 1 inch wide.
  2. Skewer chicken, leek, and green bell pepper on skewers.
  3. Heat oil in a frying pan, place and cook the skewered food until both sides of chicken is brown.
  4. Add yakitori sauce in the pan, lower heat, cook down , coating with the sauce.
  5. Arrange the food on plates, sprinkle with ground sansyo pepper according to taste.

Washoku-recipes

Ginger Pork

(BUTANIKU no SHOUGA-YAKI)

INGREDIENTS (4 servings)

thinly sliced pork loin 14 oz
salt
onion 1
vegetable oil
pepper
shredded cabbage to taste
tomate to taste
Ginger sauce
sugar 2 Tbsp
mirin 1 Tbsp
sake 4 Tbsp
soy sauce 4 Tbsp
finely minced fresh ginger 1 Tbsp

DIRECTIONS

  1. Score pork at a slant in several places with knife.
  2. Cut onion in half top to bottom slice into ¾ inch rings.
  3. Combine ginger sauce ingredients.
  4. Heat oil in a frying pan, saute pork and over high heat. When undersurface is golden brown, immediately turn over the pork, add onion and ginger sauce, and lower the heat to medium.
  5. After the sauce simmer, conitinue cooking for another minute or two, arrange pork and onion on plates with cabbage and tomate to taste.

Washoku-recipes

Kimpira-style Sauteed Burdock

(KINPIRA GOBO)

INGREDIENTS (4 servings)

burdock roots 2 (6 oz)
carrot 2 oz
sesame oil 2 Tbsp
sliced chili pepper
toasted sesame seeds
Sauce
soy sauce 3 Tbsp
sugar 2 tbsp
sake 3 Tbsp

DIRECTIONS

  1. Wash burdock roots well, shave the peel, and cut into 2 inch long strips. Soak in water, skim and drain.
  2. Peel carrot, cut into 2 inch long strips.
  3. Heat sesame oil and chili pepper in a frying pan, and stir-fry burdock and carrot over high heat.
  4. Add all sauce ingredients, and cook down until almost all the sauce is evaporated.
  5. Serve in small dishes with toasted sesame seeds sprinkled on top to taste.

Washoku-recipes

Simmered Acorn Squash

(KABOCHA no NIMONO)

INGREDIENTS (4 servings)

acorn squash ½ (18 oz)
Sauce
dashi 2½ U.S. cups
mirin ⅓ U.S. cup
sugar 1½ Tbsp
sake 3 Tbsp
light soy sauce 4 Tbsp+1 tsp

DIRECTIONS

  1. Remove seeds of squash, cut into easy-to-eat sized pieces.
  2. Place the squash and sauce ingredients in a skillet, cover with a drop-lid, and heat on medium heat. When it boiles , set to low flame, and simmer until tender for about 20-30 minutes.
  3. Serve in small bowls.

Washoku-recipes

Simmered Mackerel in Miso

(SABA no MISO-NI)

INGREDIENTS (4 servings)

mackerel fillets, 3½ oz each 4
thinly sliced fresh ginger to taste
Sauce
water ½ U.S. cup
sake ½ U.S. cup
sugar 4 Tbsp
aka(red) miso 7 Tbsp (4⅓ oz)

DIRECTIONS

  1. Score fillets cross-diagonally. Arrange on a sieve, pour boiled water to remove the fishy smell.
  2. Place sake and water in a skillet, set over high heat. When it boiles, add fillets, cover with a drop-lid, and lower the heat to medium. Then simmer for about 15 minutes until fish is done.
  3. Lower heat, add sugar and miso dissolved with a little cooking sauce in the skillet, and cook a few more minutes.
  4. Arrange in serving bowls, pour sauce, top with sliced ginger to taste.

Washoku-recipes

Braised Pork (Kakuni)

(BUTA no KAKU-NI)

INGREDIENTS (4 servings)

boneless pork belly 24 oz
vegetable oil
thinly sliced fresh ginger 1¾ oz
thinly sliced scallion ⅓ oz
daikon
(Japanese white radish)
mustard
Sauce
dashi 1⅔ U.S. cup
sake 1 U.S. cup
sugar 4 Tbsp
mirin 2 Tbsp
soy sauce ½ U.S. cup

DIRECTIONS

  1. Score fillets cross-diagonally. Arrange on a sieve, pour boiled water to remove the fishy smell.
  2. Place sake and water in a skillet, set over high heat. When it boiles, add fillets, cover with a drop-lid, and lower the heat to medium. Then simmer for about 15 minutes until fish is done.
  3. Lower heat, add sugar and miso dissolved with a little cooking sauce in the skillet, and cook a few more minutes.
  4. Arrange in serving bowls, pour sauce, top with sliced ginger to taste.

Washoku-recipes

Tempura

(TEMPURA)

INGREDIENTS (4 servings)
* You can cook ingredients you like.

shrimp in shells 8
fresh shiitake mushrooms 4
acorn squash 3½ oz
beefsteak plant leaves , shiso 8
green beans 8
green bell peppers 2
flour
oil for deep-frying
Mixed vegetable tempura (Kaki-age)
sweet potato 5½ oz
onion 1
carrot ½ (2oz)
Batter
egg 1
ice water 1 cup
flour 1 cup
Dipping sauce
dashi 12 oz
mirin 5 Tbsp
soy sauce 5 Tbsp
Condiments
grated daikon
(Japanese white radish)
grated fresh ginger
lemon wedges 4
salt

DIRECTIONS

  1. To make dipping sauce, heat dipping sauce ingrediens over medium heat. Lower the heat to low when it boiles, simmer another minute to evaporate alcohol of mirin.
  2. Trim stems off shiitake, cut acorn squash into thin slices ½ inch wide. Cut bell peppers into quarters lengthwise, remove stems and seeds.
  3. Remove shrimp head, devein, and shell, leaving the tail intact. Rinse it and pat dry.
  4. Cut some nicks across the underside of shrimp.
  5. To flatten shrimp: Hold shrimp with both your hands, drag shrimp back, pressing a shrimp's joint with your one thumb. Do this each joint to flatten.
  6. For mixed vegetable tempura, julienne sweet potato and carrot, slice onion thinly. Mix vegetables in a bowl, and sprinkle with flour.
  7. To make batter, mix egg and ice water in abowl, add flour, and mix lightly.
  8. Heat oil in a fryer to 320-330゚F. Dust ingredients with flour, dip each vegetable in batter, and deep-fry. Do the same with shrimp at higher temperature(340゚F).
  9. Add the remaining batter to the bowl of mixed vegetables, mix well, and slip ¼ of the mixture at a time into oil at 340゚F. Deep fry until crispy.
  10. Arrange hot food on serving plates, and serve with dipping sauce transfered to sauce dishes and condiments.

Washoku-recipes

Deep-Fried Marinated Chicken

(TORI no TASTUTA-AGE)

INGREDIENTS (4 servings)

boned chicken thigh 14 oz
cornstarch 5 Tbsp
oil for deep-frying
lettuce
lemon wedges 4
Seasoning Sauce
grated onion 1 clove
sake 2 Tbsp
mirin 2 Tbsp
soy sauce 2 Tbsp
fresh ginger juice 1 tsp

DIRECTIONS

  1. Cut chicken into 1½ inch cubes.
  2. Combine seasoning sauce, marinate chicken for 30 minutes.
  3. Preheat oil to 330-340゚F.
  4. Pat chicken dry, dust with cornstarch well. Put into heated oil carefully. Cook under over medium heat until golden brown. (Cook for about 7-8 minutes.)
  5. Arrange chicken on serving plates, and garnish with lettuce and lemon wedges to taste.

Washoku-recipes

Pork Cutlets

(TONKATSU)

INGREDIENTS (4 servings)

pork loin slices, 4-4½ oz each 4
salt a small amount
pepper a small amount
cabbage, shredded 4 leaves
lemon wedges 4
mustard to taste
oil for deep-frying
Breading
egg 1
flour 4 Tbsp
breadcrumbs
Sauce
worcestershire sauce 6 Tbsp
tomato ketchup 2 Tbsp
soy sauce 2 Tbsp
mayonnaise 2 tsp

DIRECTIONS

  1. Cut stringy membrane between the fat and meat of pork in several places. Bash the pork with the back of a kitchen knife about 7 times.
  2. Sprinkle both sides of the pork with salt and pepper .
  3. Dust both sides lightly with flour, and dip in beaten egg. Coat evenly with breadcrumbs and pat to make it stick.
  4. Heat oil in a skillet to 320゚F, and slide the coated pork into it. Turn over when the bottoms are golden brown, and continue frying over medium heat until crispy.
  5. Lift the fried pork for a while to drop oil, and transfer onto paper towels to drain excess oil.
  6. Cut the fried pork into bite-sized pieces.
  7. Mix all sauce ingredients.
  8. Arrange cooked pork on serving plates, garnish with shredded cabbage, and serve with sauce, lemon and mustard.

Washoku-recipes

Deep-fried Tofu with Amber Sauce

(AGEDASHI-DOFU)

INGREDIENTS (4 servings)

cotton tofu 2 cakes
fresh shiitake mushrooms 2
flour
oil for deep-frying
Amber sauce
dashi 10 oz
sugar 1 Tbsp
mirin 4 Tbsp
soy sauce 5 Tbsp
Starch-water mixture
starch 3 Tbsp
water 3 Tbsp
Condiments
thinly sliced and rinsed scallions 2 Tbsp
grated fresh ginger 1 Tbsp
grated daikon
(Japanese white radish)
3 Tbsp

DIRECTIONS

  1. Wrap tofu in a cheesecloth or paper towls, and place on a sieve.
  2. Trim stems off shiitake, and cut cap in half each.
  3. Cut the drained tofu into blocks 1⅓ inch wide and 2 inch length.
  4. Combine amber sauce ingredients in a pan, add shiitake, and bring to boil. When it boiles, take out shiitake and add starch-water mixture in the pan to thicken.
  5. Pat tofu dry, and dust with flour.
  6. Preheat oil to 320゚F-340゚F, and deep-fry tofu. Turn over once after 40-50 seconds, and continue deep-frying until golden brown.
  7. Transfer hot tofu and shiitake to small bowls, pour amber sauce over, top with condiments.

Washoku-recipes

Savory Steamed Egg Custard Cup

(CHAWAN-MUSHI)

INGREDIENTS (4 servings)

shrimp in shells 4
skinned chicken thighs 3 oz
fresh shiitake mushrooms 4
mitsuba (trefoil) ¼ bunch
Seasonings for shrimp
sake a small amount
salt a small amount
Custard
eggs 3
dashi 1⅔ U.S. cups
sugar 1 Tbsp
light soy sauce 2 tsp
salt pinch

DIRECTIONS

  1. Trim heads off shrimp, shell and devein. Cut into pieces 1½ inch length and sprinkle with seasonings.
  2. Cut chicken into ¾ inch cubes, parboil the chicken briefly, cool in cold water, and drain.
  3. Remove stems of shiitake, and make cuts cross-diagonally on top. Cut mitsuba into 1⅓ inch length.
  4. To make custard, beat eggs lightly in abowl, combine remaining custard ingredients, add the mixture to the eggs, and strain through a sieve.
  5. Distribute shrimp, chicken and shiitake evenly into 4 serving cups, and fill with the custard.
  6. Transfer the cups to preheated steamer, and cook over high heat for 2-3 minutes. Turn down the heat to low, and cook for 15 minutes more.
  7. Bring cups out from steamer, and garnish with mitsuba.

Washoku-recipes

Sake-steamed Clams

(ASARI no SAKA-MUSHI)

INGREDIENTS (4 servings)

live littleneck clams 20-24 (14 oz)
salt 3 oz
scallion 5 inch
sake 5 oz
light soy sauce 1 tsp

DIRECTIONS

  1. Let the clams stand in salted water (1tsp salt to 6⅔ oz water) to allow them to expel sand. Wash clams well, rubbing shells against each other, and transfer to a sieve.
  2. Slice scallion thinly.
  3. Place clams in a skillet, add sake, cover, and cook over high heat.
  4. When clams are open, season with light soy sauce.
  5. Simmer until the sauce is half gone.
  6. Serve clams with the sauce, and sprinkle with scallion.

Washoku-recipes

Zaru-Soba (Chilled Soba Noodles)

(ZARU SOBA)

INGREDIENTS (4 servings)

soba noodles 4 portions
Dipping sauce
dashi 1 U.S. cup
mirin 2 Tbsp
sugar 2 Tbsp
soy sauce 4 Tbsp
Condiments
nori seaweed, toasted ½ sheet
thinly sliced and rinsed scallions 4 Tbsp
grated daikon
(Japanese white radish)
4 Tbsp
grated wasabi 2 Tbsp

DIRECTIONS

  1. To make dipping sauce, combine dipping sauce ingredients in a pan. When it boils, remove from heat, and let stand to cool. Then chill in the refrigerator.
  2. Prepare condiments. About nori seaweed, cut it with scissors into pieces ¼ inch wide, 1½ inch long.
  3. Boil a generous amount of hot water, and cook soba noodles following package directions. When done, rinse in cold water and drain in a sieve.
  4. Arrange the noodles on serving plates with nori on top, and serve dipping sauce in a separate small dishes and condiments on the side.

Washoku-recipes

Kake-Udon
(Bowl of Noodles in Soy-Flavored Soup)

(KAKE UDON)

INGREDIENTS (4 servings)

udon noodles 4 portions
thinly sliced scallion
tenkasu
Udon soup
dashi 6½ U.S. cups
mirin 4 Tbsp
light soy sauce 4 Tbsp

DIRECTIONS

  1. To make udon soup, combine all udon soup ingredients in a pot, and bring to boil. Leave it hot unti pour over boiled udon.
  2. Boil a generous amount of hot water, and cook udon noodles following package directions.
  3. Transfer udon evenly to 4 bowls, fill with soup, and top with scallion and tenkasu to taste.

Washoku-recipes

Udon Noodles with Cury Sauce

(KAREH UDON)

INGREDIENTS (4 servings)

udon noodles 4 portions
thinly sliced beef offcuts 12 oz
carrot 1
onion 1
thinly sliced scallion
Curry sauce
dashi 6½ U.S. cups
sugar 2 Tbsp
pepper pinch
soy sauce 4 Tbsp
curry roux 2⅓ oz
Curry sauce
cornstarch 3 Tbsp
water 3 Tbsp

DIRECTIONS

  1. Cut beef into bite-sized pieces. Cut carrot in half lengthwise, then slice cross wise into half-moons of ¼ thickness. Slice onion thinly.
  2. Heat oil in a skillet, and saute beef, carrot and onion until tender. Add dashi, sugar, pepper, and soy sauce, and simmer, skimming sometimes.
  3. Add curry roux, stir to dissolve the curry roux. When it dissolves, add starch-water mixture to thicken.
  4. Cook udon noodles in boiled water following package directions.
  5. Transfer udon to bowls, top with generous amount of hot curry sauce, and garnish with scallion to taste.

Washoku-recipes

Sweet Red-Bean Paste

(AZUKI-AN)

INGREDIENTS(15-17 oz paste)

azuki red beans 6 oz
sugar 8 oz
salt pinch

DIRECTIONS

  1. Rinse azuki beans well in a pot, and soak in ample water for 2 hours.
  2. Heat the pot over high heat until it boiles, and add 1 U.S. cup of water. When it boils for the second time, drain in a sieve.
  3. Transfer cooled azuki beans to pot again with 3 U.S. cups of fresh water, and boil again over high.
  4. Lower the heat, and simmer for 20 minutes more. Then drain again in sieve.
  5. Put azuki beans in pot again without water, add sugar, and mix well. Cook down over low heat, stirring gently.
  6. Add pinch salt to finish, stir lightly, and remove from heat.

Washoku-recipes

Zenzai 
(Sweet Red-Bean Soup with Rice Cakes)

INGREDIENTS (4 servings)

sweet red-bean paste 15 oz
rice cakes (mochi) 4
water 3⅓ U.S. cups
sugar 1 oz
salt ½ tsp

DIRECTIONS

  1. Make sweet red-bean paste. Please refer to here for making.
  2. Cut rice cakes into bite-sized pieces, and grill until tender not to brown.
  3. To make red-bean soup, place sweet red-bean paste, water, sugar, and salt in a soup pot, and cook down briefly.
  4. Transferr rice cakes to serving bowls, and pour hot bean soup over.

Washoku-recipes

Skewered Dumplings with Brown Sauce

(MITARASHI-DANGO)

INGREDIENTS (12 skewers)

glutinous rice flour 7 oz
tepid water ¾ U.S. cup
Brown Sauce
water 1¼ oz
konbu kelp ⅓ oz
sugar 4¼ oz
soy sauce 3 Tbsp
Starch-water mixture
cornstarch 1½ Tbsp
water 1½ Tbsp

DIRECTIONS

  1. Put rice flour in a bowl, and add tpid water gradually, kneading, until dough becomes as hard as your earlobes.
  2. Roll to the shape of a rod, break off bite-sized pieces, and make small dumplings.
  3. Put the dumplings in boiled water, and boil. When they float to the surface, boil for another minute.
  4. Drain in a sieve, and skewer 4 to each stick.
  5. To make sauce, place water and konbu in a soup pot over medium heat. Remove konbu just before water reaches a boil. Add sugar and soy sauce, turn down the heat to low. When it boiles, add starch-water mixture to thicken.
  6. Grill skewered dumplings until light brown.
  7. Arrange dumplings on dishes, brush brown sauce on it, and pour some brown sauce over.

Washoku-recipes

Candied Sweet Potatoes

(DAIGAKU-IMO)

INGREDIENTS (4 servings)

sweet potatoes 14 oz
sugar 3 oz
water 2 Tbsp
soy sauce 2 tsp
black sesame seeds to taste
oil for deep-frying

DIRECTIONS

  1. Peel sweet potatoes, and cut roughly into bit-sized pieces (¾-1 inch blocks).
  2. Soak in water for 10 minutes, and pat dry.
  3. Deep-fry at 320゚F for 4 minutes, turn up the heat to 350゚F, and cook until crispy and golden brown.
  4. Place sugar, water, and soy sauce in a pan, and bring to boil. When it becomes glossy and sticky, add deep-fried potatoes and sesame seeds, and mix to coat.

Washoku-recipes

"As-You-Like-It" Pancake

(OKONOMI-YAKI)

INGREDIENTS (4 servings)

thinly sliced pork belly 3½ oz
cabbage 7 oz
scallions 4
red pickled ginger, finly chopped 2 Tbsp
vegetable oil
Batter
flour 5¼ oz
dashi soup ( water is also O.K.) ⅗ U.S. cup
grated Japanese (mountain) yam 2⅘ oz
eggs 4
salt ½ tsp
Topping
okonomi-yaki sauce
katsuo-bushi , dried bonito flakes
ao-nori (green-seaweed) flakes
mayonnaise

DIRECTIONS

  1. Cut pork into 3 inch pieces, mince cabbage and scallions coasely.
  2. To make batter, combine flour, dashi soup, grated Japanese yam, and salt by a whisk in a bowl. Add beaten eggs. Stire lightly.
  3. Add cabbage and scallions in the bowl, and mix well.
  4. Preheat griddle or frying-pan to 360゚F.
  5. Oil griddle. Saute pork briefly, and set aside.
  6. Pour batter distributed into 4 portions on griddle, and sprinkle with pickled ginger. Place sauted pork on the batter, and cook for 3-5 minutes.
  7. When the bottom is brown, turn up the heat a little, and turn over and brown other side for 4 minutes.
  8. Turn over again, and cook for 2 minutes more.
  9. Brush with okonomi-yaki sauce, sprinkle with katsuo-bushi and ao-nori flakes. Serve with mayonnaise to taste.

Washoku-recipes

Rice ball coated 
with sweet red-bean or sesame

(OHAGI)

INGREDIENTS (8 pieces each)

rice 5 oz
sticky rice 5 oz
water 1½ U.S. cups
Red-bean coating
sweet red-bean paste 9 oz
Sesame coating
black sesame seeds, roasted 3 oz
sugar 4 Tbsp
soy sauce 2 tsp

DIRECTIONS

  1. Prepare sweet red-bean paste. (For information on how to cook, see here)
  2. Rinse rice and sticky rice well in a bowl, drain in a fine meshed sieve.
  3. Cook them in the rice cooker with water. (If you don't have the rice cooker, please refer to here)
  4. To make sesame coating, put ingredients in mortar, and grind until the half amount of sesame seeds are well-grinded.
  5. Serve cooked rice 1 oz each on little-wet cheesecloth, and shape into ball. Make 8 pieces for each coating.
  6. Lay ⅛ amount of red-bean paste on plastic kitchen wrap, place rice ball, and shape to coat. Do the same with sesame coating.

Washoku-recipes

Vinegared Wakame Seaweed
and Cucumber

(WAKAME to KYURI no SUNOMONO)

INGREDIENTS (4 servings)

fresh wakame seaweed (or 2½ oz dried wakame seaweed) 5¼ oz
cucumbers 2
white sesame seeds, roasted
ginger to taste
salt
Konbu kelp soup
konbu kelp ½ oz
water ⅘ U.S. cup
salt 2 tsp
Vinegar soup
dashi 1⅕ U.S. cups
vinegar ⅘ U.S. cup
mirin ⅖ U.S. cup
light soy sauce 2 Tbsp
katsuo-bushi , dried bonito flakes handful

DIRECTIONS

  1. Cut ginger into fine strips, transfer to small dish and set aside.
  2. To make vinegar soup, put all soup ingredients except katsuo-bushi in a soup pan, and boil. When it boiles, remove from heat, and add katsuo-bushi. Let it stand for 5 minutes, strain through a sieve. Then cool in the refrigerator.
  3. Rub cucumber with salt by hand, and rinse briefly. Remove smell through this step.
  4. Cut cucumber in half length-wise, remove the seeds by teaspoon. Then cut thinly and diagonally into ¼ inch-wide pieces. Combine konbu soup ingredients in a bowl, and add cucumber. Let it stand for about 30 minutes until cucumber is tender, then drain and squeeze from cucumber.
  5. Cut wakame into pieces ¼ inch-wide, 1½ inch long.
  6. Mix cucumber, wakame, and vinegar soup in a bowl, serve in small dishes, sprinkle with sesame seeds and top with ginger to taste.

Washoku-recipes

Lighty Roasted Bonito

(KATSUO no TATAKI)

INGREDIENTS (4 servings)

bonito fillet 12½ oz
salt
vinegar 3 Tbsp
grated daikon
(Japanese white radish)
6 oz
Condiment
ginger, grated ⅕ oz
scallions, thinly sliced 4
beefsteak plant leaves , shiso 4 leaves
chopped garlic to taste
Lemon-soy sauce (or Ponzu)
lemon juice 3 Tbsp
soy sauce 5 Tbsp
vinegar 2 Tbsp

DIRECTIONS

  1. Combine lemon-soy sauce ingredients, and set aside.
  2. Combine all the condiment ingredients in a bowl, soak in cold water, and drain.
  3. Cut bonito into 2-3 inch-wide pieces to roast. Place the skin-side down on cutting board, and skewer like folding fan form with 3 metal skewers each piece.
  4. Sprinkle both sides with salt, and roast skin-side first with high heat. When the skin-side is brown, turn over and roast other side lightly.
  5. Remove off the skewer and place the skin-side up on cutting board. Slice into ½ inch-wide pieces.
  6. Sprinkle bonito with vinegar and pat to blend.
  7. Serve in a serving plate, top with condiments and pour lemon-soy sauce over, and garnish with grated daikon to taste.

Washoku-recipes

Red Miso Soup

(AKADASHI)

INGREDIENTS (4 servings)

cotton tofu 1 cake
Japanese leek 1
aka (red) miso 2⅔
shiro (white) miso ⅔ oz
sake
katsuo-bushi , dried bonito flakes
Dashi
water 4 U.S. cups
konbu kelp ½ oz
katsuo-bushi , dried bonito flakes ⅔ oz

DIRECTIONS

  1. Cut tofu into bite-sized pieces, and slice Japanese leek into ⅛ inch-wide pieces.
  2. To make dashi, place konbu and pour water in a pot, and bring to boil. Take out konbu just before a boil, remove from the heat after a boil, add katsuo-bushi, and skim. Then strain through a sieve.
  3. Blend aka miso and shiro miso.
  4. Simmer dashi, take aka miso in a ladle, then let it dissolve in the dashi soup, add sake, and simmer lightly.
  5. Remove from the heat just before a boil, add katsuo-bushi, and skim.
  6. Strain through a sieve.
  7. Heat miso soup over medium-low heat, place tofu in it, and bring to boil.
  8. Transfer to soup bowls, and add sliced Japanese leek.

Washoku-recipes

Littleneck clam miso soup

(ASARI no MISOSHIRU)

INGREDIENTS (4 servings)

littleneck clam in shell 14 oz
water 3 ⅓ U.S. cups
sake ½ U.S. cup
konbu kelp ½ oz
thinly slices of ginger 4
soy sauce dash
scallions 2
miso (any type is O.K.)
aka(red)miso 2⅘ U.S.cups
shiro(white)miso 2⅘ U.S.cups
awase(aka+shiro)miso 2⅘ U.S.cups

DIRECTIONS

  1. Let littleneck clams stand in salted water (1tsp salt to 6⅔ oz water) for 30 minutes to allow them to expel sand. Wash clams well, rubbing shells against each other, and transfer to a sieve.
  2. Pour water in a soup pot, put clams, sake, konbu, and ginger in the pot, and heat over high heat.
  3. When clam shells begin to open, skim and lower the heat, and remove konbu.
  4. Take miso in a ladle, then let it dissolve in the soup, and simmer for 2 minutes more. Add soy sauce to flavor.
  5. Slice scallions into ½ inch-wide pieces, transfer miso soup to soup bowls, and sprinkle with sliced scallions.

Washoku-recipes

Sweet Jellied Bean Paste

(MIZU-YOHKAN)

INGREDIENTS (4-6 servings)

sweet red-bean paste 9 oz
water ⅘ U.S. cup
agar-agar powder 1 tsp
salt to taste
sugar to taste

DIRECTIONS

  1. Prepare sweet red-bean paste. (For information on how to cook, see here)
  2. Pour water and put agar-agar powder in a pot, heat over medium-low heat, and disolve the powder with wood spatula or plastic spatula, then simmer for a minute more.
  3. Remove from the heat, add sweet red-bean paste, stir until smooth.
  4. Heat the pot over medium heat again, add salt and sugar to enhance the flavor, and bring to heat, stirring. Then remove from the heat, and let it cool.
  5. Pour into a cooking tray, let it stand until it sets slightly. Then place in the refrigerator, and cool for 3-4 hours.
  6. Cut into easy-to-eat sized pieces, and arrange in small dishes.

Washoku-recipes

Boiled Green Soybean

(EDAMAME)

INGREDIENTS (4 servings)

green soybean 14 oz
salt
water

DIRECTIONS

  1. Rub green soybeans with salt.
  2. Boil a generous amount of hot water with salt. (1⅔ oz salt to 5 U.S. cups water)
  3. Put the green soybeans into a salted boiled water, and boil for 7 minutes until cooked.
  4. Drain in a colander, and transfer to a serving bowl.

Washoku-recipes

Grilled Shishamo Smelt

(SHISHAMO-YAKI)

INGREDIENTS (2 servings)

shishamo smelt 14
lemon wedges 2

DIRECTIONS

  1. Line a frying pan with parchment paper, place shishamo on it and cook over medium-low heat patiently.
  2. When the bottom side is brown, turn over, and cook the other side.
  3. Transfer to a serving plate, and garnish with lemon.

Washoku-recipes

Dashi (Basic Stock)

(DASHI)

INGREDIENTS (4 U.S. cups)

water 4 U.S. cups
konubu kelp ⅔ oz, 4 inch square
katsuo-bushi , dried bonito flakes 1 oz

DIRECTIONS

  1. Wipe konbu lightly with a well-wrung damp cloth to clean.
  2. Pour water and place konbu in a soup pot, and let it stand for 30-60 minutes.
  3. Heat the pot over medium heat. Remove konbu just before a boil.
  4. Add a dash of water(about 2 oz) to keep from boiling.
  5. Add katsuo-bushi, simmer for a few minutes more. When the water boils, remove from heat at once.
  6. Skim the surface to remove foam.
  7. Strain through a cheesecloth-lined sieve.

Washoku-recipes

To determine oil temperature

320°F=A drop of batter will sink to the bottom of the pan, and slowy float up to the suface.

340°F=A drop of batter will sink halfway to the bottom, and float up.

360°F=A drop of batter will float on the surface, making a frying sound.