TAMAGOYAKI

(Rolled Omelet)

Japanese Recipe
Book Ingredients:
● 4 eggs
● ¼ tsp salt
● ¼ tsp soy sauce
● 1 Tbsp Mirin (or ¼ tsp sugar)
● 1 tsp oil

Instructions:
1. mix eggs, salt, soy sauce, and mirin in a bowl
2. Heat a tamagoyaki pan at medium high heat and add oil
3. Pour a thin layer of egg mixture in the pan, tilting to cover the
bottom of the pan. After the thin egg has set a little, gently roll
into a log. Start to roll when the bottom of the egg has set and
there is still liquid on top. If you let the egg cook too much, it
will not stick as you roll the log. Now repeat the process 2-3
times, lifting the log slightly as you add a layer to let the new
layer be added underneath.
4. Remove from the pan and cool 3-4 minutes.
5. Slice into 4 even pieces. You should see a spiral pattern inside.
 KARAAGE MITARASHI DANGO
(Japanese Fried Chicken) (Grilled Mochi with Sweet Soy Sauce)
Ingredients: Ingredients:
● Boneless chicken thighs ● 1 cup mochiko
● ginger ● 1 cup Tofu, soft
● garlic
● soy sauce Instructions:
● Sake 1. Mix Tofu and Mochiko in a
● sugar bowl. The dough should not be
● potato (or corn) starch too loose nor too firm (about the
● vegetable oil firmness of an earlobe)
● lemon 2. Scoop out tablespoon size
portions of dough and roll into balls
Instructions: 3. Boil water in a large pot, and cook the dough balls until they
1. Add ginger, garlic, soy sauce, sake and sugar to a bowl and float. Once they float cook 2-3 minutes longer and remove from
whisk to combine. Add the chicken, then stir and coat evenly. the water and place them on a plate lined with paper towels
Cover and refrigerate for at least 1 hour. 4. Meanwhile, make the sauce (below)
2. Add 1 inch vegetable oil to a pan and heat until oil reaches 360 5. Slide 3-4 Dango balls onto each skewer. Heat a non-stick frying
degrees F. Prepare a wire rack with paper towels for fried pan at medium heat, place skewered Dango in and cook until
chicken. lightly browned. Then place Dango on a plate and pour sauce to
3. Toss chicken in starch to coat evenly (or covered in flour, egg, coat.
then starch for heavier breading, but do not bread twice).
4. Fry the karaage in batches until the exterior is a medium brown Sauce:
and chicken is cooked through. Cool on the lined wrack. Fry ● 5 Tbsp sugar (adjust sweetness to your liking)
twice to make it crispier. ● 1 Tbsp soy sauce
● 1 Tbsp mirin
● 4 Tbsp water
● 1 Tbsp potato/corn starch
● 1 Tbsp water (for dissolving cornstarch)
Instructions:
1. Make cornstarch/water mixture and set aside. Combine sugar,
soy sauce, mirin, and water in a saucepan. Stir occasionally until
boiling.
2. Add cornstarch and water mixture and make sure it dissolves
well. Cook until the sauce thickens and remove from heat.
 TAIYAKI MOCHI
(Fish Shaped Cakes) (Sweet Rice Dumpling)

Ingredients:
● ¾ cups flour Ingredients:
● 2 tsp baking powder ● 1 cup Mochiko
● 1 egg ● ¾ cups water
● ¾ cup milk ● 2 cups sugar
● ⅓ cup sugar ● cornstarch
● anko (or other filling) ● anko (sweet red bean paste) or any other filling
● vegetable oil
Instructions:
Instructions: 1. Mix Mochiko and water in a glass (or other heat proof) bowl and
1. In a bowl combine the flour and baking powder, and stir to mix. mix well. Add some more water if it’s too dry, 1 Tbsp at a time.
2. Lightly beat egg in a separate bowl. Add sugar, creaming it 2. steam the Mochiko dough (leaving the dough in the bowl) in a
together with the egg, then add the milk and mix well steamer for 20 minutes
3. Add the egg mixture to the flour and mix until combined. Do not 3. Transfer the steamed Mochi into a pot and cook at medium to
overmix medium low heat with ⅓ of the sugar (⅔ cup). When the sugar is
4. Lightly oil a taiyaki pan and pre-warm over a medium heat. Pour completely dissolved, add another ⅓ cup of the sugar and mix
a thin layer of batter into both fish on one side of pan. Spoon well. Add the last part of the sugar and cook some more until the
filling in the middle and spoon more batter on top. Close the pan. sugar is dissolved. Take the time to melt the sugar, but be careful
5. Reduce to low heat and flip over the pan every two minutes to not to burn it.
make sure the taiyaki is evenly cooked on both sides. Once 4. Take the hot Mochi out from the pot onto a sheet pan and
cooked, serve. liberally dust with cornstarch. Shape and fill as you like.
 CHICKEN CURRY JAPANESE KOROKKE
(Croquettes)
Ingredients:
● 2 lbs. Chicken breast Ingredients:
● 1 cup onion ● 600g starchy potatoes
● 2 garlic cloves ● 1 tbsp oil
● 1 tsp ground ginger ● 200g pork mince (ground pork)
● ¼ cup olive oil ● 1 small onion finely diced
● 1 Tbsp curry powder ● Salt & pepper
● 1 tsp ground cumin ● 2 tbsp soy sauce
● 1 tsp ground coriander ● 1 tbsp sake
● 1 tsp ground turmeric ● 1 tbsp mirin
● 1 tsp cayenne pepper ● ½ tbsp sugar
● 1 Tbsp water ● 50g flour
● 15 oz crushed tomatoes ● 1 beaten egg
● ¼ cup plain yogurt ● 2 cups Panko
● ½ cup water ● Oil for deep fry
● 1 tsp garam masala ● Tonkatsu sauce
Instructions: Instructions:
1. Finely chop the onion, grate the garlic, and cut chicken into 1. Put potatoes in a saucepan and add water to cover the potatoes
cubes and salt generously. sufficiently. Turn the heat on high and bring to a simmer. Cook
2. Heat oil in a pan. Brown the chicken in oil then set aside. potatoes 15-40 min, until a knife can get through to the center of
3. Leaving oil and liquids in pan, saute onion, garlic, and ginger 5- the potatoes easily. Drain and peel the potatoes immediately.
10 minutes until onion is translucent. Mash the potatoes mostly but leaving some tiny chunks.
4. Add the curry, coriander, cumin, turmeric, cayenne pepper, and 1 2. Heat 1 tablespoon oil in a fry pan over medium high heat. Sauté
Tbsp. water. Cook 1 min. Add tomatoes and ½ cup water. Salt onion until it’s translucent. Add pork, salt & pepper and cook
generously. Add chicken and stir through. Add yogurt. Stir and through. Add the cooked mince to the potatoes in the pot
let simmer 5 min. Add garam masala. Stir through. Let simmer (discard oil if accumulated in the fry pan), then soy sauce, sake,
15 min. mirin, and sugar. Mix well.
3. Divide the potato mixture into 12 equal balls. Flatten them and
shape into oval patties, about 2cm thick. Coat with flour, egg,
then panko.
4. 6) Heat oil in a deep fry pan over medium heat. Fry the patties
for 1-2 minutes until the breadcrumbs become golden brown.
 OKONOMIYAKI JAPANESE CURRY
(Japanese Pizza)
Ingredients:
● ½ a large cabbage
● 1 cups flour
● 1 ⅓ cups water
● 2 eggs
● 2 tsp dashi
powder (or
chicken stock
powder)
● meat of choice Ingredients:
● pickled ginger ● water
● green onions ● 1 Tbsp cooking oil
● Japanese ● 1 small onion
mayonnaise ● 3 carrots
● nori ● 1 russet potato
● bonito flakes ● 2 lb. lean beef stew meet (lightly coated in flour)
● okonomiyaki sauce or tonkatsu sauce ● salt and pepper
● 1 box curry roux
Instructions: ● steamed Japanese rice (about 2 cups uncooked)
1. Finely chop cabbage. Mix flour, water, and eggs in large bowl. ● Worcestershire sauce
Mix in dashi, pickled ginger, green onions, and cabbage.
2. Heat oil in a frying pan. Put ½ cup cabbage mixture in, place Instructions:
meat on top, then ½ cup of cabbage mixture. Shape into a disk 1. Prepare ingredients. Start the rice. Cut vegetables and meat into
shape. bite sized pieces.
3. Cover and cook 2-5 min until browned. Flip Okonomiyaki, 2. In a skillet add onion, cooking oil, and salt/pepper. Stir and cook
cover, and cook another 2-5 min. until the onion is tender and translucent.
4. Turn onto a plate. Cover in sauce and decorate with mayonnaise, 3. Add beef and cook until no longer pink.
nori, bonito flakes, and anything else you would like. 4. Add the carrots and potato. Add water until it covers the
vegetables. Cook until vegetables are cooked through.
5. Add the curry roux and cook until the roux dissolves.
6. Serve over rice and use Worchester sauce to season if desired.
 ONIGIRI SALTED SALMON
(Rice Balls)

Ingredients:
● Rice
● Water
● Nori
● Filling
● Salt

Instructions:
1. Cook the rice (Japanese style rice, and let sit for 20-30 minutes
in water before cooking to make it sticky). Let cool for a few Ingredients:
minutes. ● salmon
2. Prepare a surface to roll onigiri. Wet hands with water that has a ● salt
pinch of salt in it. ● paper towels
3. Scoop out a small amount of rice onto the surface and make a
deep crater in the middle of the onigiri. Insert the filling in the Instructions:
hole and cover the top with rice. 1. Pat salmon dry with a paper towel, salt both sides, and wrap in
4. Shape the onigiri and wrap the nori around it. Store it in an paper towels and refrigerate for 24 hours.
airtight container or wrap in plastic wrap. 2. Pat dry (if you are not using it immediately wrap in plastic and
freeze at this point).
3. Cook it skin side down until it is cooked to the center and turn a
Possible fillings: tuna and mayonnaise, salted salmon, karaage, shrimp few times.
tempura
 KATSUDON SHRIMP TEMPURA
(Fried Pork and Sauce over Rice) (Fried Shrimp)
Ingredients:
● 10 shrimps
● potato/corn starch
● vegetable oil
● tempura batter
● 1 cup iced water
Tempura Sauce:
● ¾ cup dashi
● 3 Tbsp soy sauce
● 2 Tbsp mirin
Ingredients: ● 2 tsp granulated
● 1 Tonkatsu sugar
● ¼ cup Dashi stock
● 1 Tbsp soy sauce Instructions:
● ½ Tbsp sake 1. To make tempura sauce, combine dashi, soy sauce, mirin, and
● ½ Tbsp sugar sugar in a small saucepan and bring it to a boil. Then lower the
● ½ Tbsp mirin heat and let it simmer until sugar is completely dissolved.
● 1-2 eggs Remove from heat and set aside.
● green onion (chopped) 2. Clean and cut shrimp. Make a couple slits in the underside and
● steamed rice bend backward to make straight. Flatten a little by hitting it with
● nori (thinly sliced) the wide edge of a chef's knife. Sprinkle potato/corn starch on
shrimp and then rinse. Add 1-2 Tbsp. sake and rub with hands.
Instructions: Discard extra liquids.
1. Cut Tonkatsu into strips, set aside. 3. In a deep fryer, heat 1 1/2" (3cm) of the oil to 338-356 F.
2. In a small frying pan, add Dashi, soy sauce, sugar, sake, and 4. Make Tempura batter according to instructions on box.
mirin. Cook on medium heat until boiling. Reduce heat to 5. Dust cornstarch on top of shrimps.Coat the shrimp in batter.Deep
medium low. fry until golden brown, about 2 minutes.
3. Add cut Tonkatsu to the sauce in the pan. Beat egg(s) in a small
bowl and pour over the Tonkatsu. Cover and cook for 1 minute.
Sprinkle chopped green onions.
4. Slide tonkatsu and egg(s) with sauce over rice in a bowl.
5. Top with nori and enjoy.
 TONKATSU FISH CAKES
(Fried Pork)
Ingredients:
● 4 slices pork
● salt and pepper
● flour
● 2 eggs
● 2 cups panko
● vegetable oil
● cabbage and lemon for
garnish
● tonkatsu sauce

Instructions:
Ingredients:
1. Slash the fat rimming one side of the loin cutlet to keep the meat
● 2 cups fish (canned or fresh)
from curling when deep fried. Pound to flatten to about 1/4 inch.
● 1 cup cold mashed potatoes
Salt and pepper both sides of each cutlet. Dredge each in flour,
● ½ cup minced onion
then dip into beaten eggs and press into bread crumbs to coat
● 2 tsp. Lemon juice
both sides.
● 2 eggs (beaten)
2. Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2
● ½ tsp. salt
cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7
● ½ tsp pepper
minutes, turning them once or twice. Drain the cutlets on paper
● ½ cup flour
towels and cut the pork into bite-size strips that can be eaten with
● ½ cup oil
chopsticks.
● cocktail sauce
3. Arrange the pork on a platter lined with the shredded cabbage,
and garnish with lemon wedges. Serve the sauce on the side for
Instructions:
dipping, or pour it over the pork and cabbage.
1. Combine first 7 ingredients (from fish to pepper). Mix well.
Shape into 8 patties. Dredge in flour.
2. Fry fish in oil for about 10 minutes or until brown, turning once.
3. Drain well on a wire rack lined with paper towels.
4. Serve with cocktail sauce.
 SUSHI RICE SUKIYAKI
(Japanese Hot Pot)
Ingredients:
● 1-2 package(s) Udon noodles
● ½ head napa cabbage
● ½ bunch shungiku
(chrysanthemum)
● 1 tokyo negi (long onion)
● 1 Tbsp vegetable oil
● 1 lb thinly sliced beef
Ingredients: ● 1 Tbsp brown sugar
● 2 cups Japanese rice ● 1-1.5 cup dashi stock (or beef
● 3 cups water stock)
● ½ cup rice vinegar ● *can also use mushrooms and carrots
● 1 Tbsp vegetable oil Sauce Ingredients:
● ¼ cup white sugar ● 1 cup sake
● 1 teaspoon salt ● 1 cup mirin
● ¼ cup sugar
Instructions: ● 1 cup soy sauce
1. Rinse the rice in a strainer or colander until the water runs clear.
Combine with water in a rice cooker and cook on white rice Instructions:
setting. Rice should be tender and water should be absorbed. 1. Sauce: combine all ingredients in a pan and bring to a boil then
Cool until cool enough to handle. let cool and set aside
2. In a small saucepan, combine the rice vinegar, oil, sugar and salt. 2. Sukiyaki: cut vegetables and loosen udon noodles. Heat sukiyaki
Cook over medium heat until the sugar dissolves. Cool, then stir pot on medium heat and add vegetable oil when heated.
into the cooked rice. When you pour this into the rice it will 3. place beef in pot to sear and sprinkle brown sugar. Flip the meat
seem very wet. Keep stirring and the rice will dry as it cools. and add some sauce. Pour ⅓ of Sukiyaki sauce and dashi stock
3. Keep in the rice cooker with the lid off to keep slightly warm in.
until ready to use. 4. Place the vegetables in the pot and put the lid on to boil. Once
boiling turn the heat down and simmer until cooked.
5. Serve the meat and vegetables. Usually a sukiyaki meal ends
with Udon, so when there is room in the pot add the Udon and
serve when it’s warm enough.
 TAKOYAKI CURRY-MEN
(Octopus Balls) (Curry Ramen)
Ingredients: Ingredients:
● 2 cups dashi stock ● 1 shallot, minced
● 2 eggs ● 1 large carrot, diced and
● 1 tsp soy sauce quartered
● 1 cup flour ● 1 small golden potato,
● 2-3 green onions cubed
● 1 Tbsp pickled ginger ● 8 oz. beef
● 4-6 oz octopus cooked and cut into ½ inch cubes ● salt
● oil ● cooking oil
● okonomiyaki sauce ● 3 cups dashi stock
● Japanese mayonnaise ● 1 Tbsp sake
● aonori ● 2 cubes of curry roux
● bonito flakes ● ½ Tbsp soy sauce
● Okonomiyaki sauce ● 2 portions cooked ramen
noodles
Instructions: ● green onion for garnish
1. In a large bowl, mix well Dashi, eggs, soy sauce, salt, and flour
with a whisk. Heat a Takoyaki pan with oil to very hot, just until Instructions:
the oil begins to smoke. Use enough oil to coat the pan using a 1. Prepare all ingredients. Heat about 1 Tbsp of oil over high heat.
paper towel so that the batter won't stick. Then pour batter to fill When hot add shallots and allow to cook until fragrant (about 1
the holes of the pan. min.)
2. Drop octopus pieces in the batter in each hole, and sprinkle 2. Add in potatoes and carrots for about 2-3 minutes, then add beef
chopped green onions and ginger all over the pan. and cook until browned, about 5 minutes. Season as you go with
3. Cook at medium heat for 1-2 minutes and turn over using a salt and pepper.
Takoyaki turner (you can use a chopstick too). It can be a little 3. Add in dashi broth and sake. Bring to a simmer, and cook for
tricky at first, so watch the video to see the technique. Cook about 10 minutes, skimming off any scum that rises to the top of
another 3-4 minutes, turning constantly. Place the cooked the pan. While waiting, bring a pot of water to a boil for the
Takoyaki on a plate and pour Takoyaki sauce and mayo over ramen.
them (to taste). Finish the dish by sprinkling the Takoyaki with 4. After 10 minutes, or until vegetables are cooked through, add in
Aonori (green dried seaweed), Okonomiyaki sauce, and soy sauce and curry roux. Allow curry roux cubes to melt.
Katsuobushi (dried bonito flakes). 5. While curry roux is milting, cook ramen noodles. Drain and
portion into bowls to serve.
6. Finally, stir the soup base and adjust seasoning if necessary.
Ladle soup into bowls and garnish with onion.
 GYUDON MISO RAMEN
(Beef Bowl)
Ingredients:
Ingredients: ● 2 tsp olive oil
● 1 onion ● 1 clove garlic
● 2 green onions ● 1 tsp ginger
● ¾ lb. thinly sliced beef minced
(chuck or ribeye) ● 2-4 oz pork
● 1 Tbsp cooking oil ● 5 oz bean
● 2 tsp sugar sprouts
● 2 Tbsp sake ● 2 green onions
● 2 Tbsp mirin ● 4 oz cabbage
● 1 Tbsp soy sauce ● 2-4 oz carrots
● 3 large eggs (beaten, ● 4 cups chicken
optional) broth
● 3 cups cooked Japanese rice ● 1 tsp sugar
● Pickled ginger (to ● 2 tsp soy sauce
garnish) ● 4 Tbsp miso
● 3 oz package ramen noodles
Instructions:
1. Gather ingredients. Slice onion and cut meet into bite sized Instructions:
pieces. 1. Heat olive oil in a soup pot or a wok and cook minced ginger,
2. Heat oil in a large frying pan over medium heat and cook onions garlic and pork on medium heat until pork is no longer pink.
until tender. 2. Add carrots, bean sprouts and cabbage and sauté for a few
3. Add the meat and sugar and cook until no longer pink minutes, stirring.
4. Add sake, mirin, and soy sauce 3. Add the chicken broth, sugar and soy sauce and bring to boil.
5. Reduce heat and simmer for 2-3 minutes 4. Turn heat down to low and melt miso in the soup.
6. Slowly and evenly drizzle beaten egg over beef. Cook covered 5. Add sesame oil and take off of heat.
until the egg is done. Add the green onion right before removing 6. Meanwhile, cook the ramen noodles (not the seasoning packets)
from the heat in boiling water for 2 minutes; drain.
7. Place the beef and egg on top of steamed rice, pour the desired 7. Add noodles to soup, garnish with green onion and serve.
amount of sauce, and top with green onion and pickled red
ginger. Other possible Toppings: bamboo shoots, soft boiled egg, nori,
narutomaki (fish cakes), La-yu (Japanese chili oil)
 SPICY SHOYU RAMEN MISO SHIRU
(Soy Ramen) (Miso Soup)

Ingredients:
● 2 packages ramen noodles
● 1 Tbsp sesame oil
● 2 cloves garlic Ingredients:
● 2 tsp ginger minced ● miso paste
● 1 tsp chili powder ● dashi stock
● 2 cups chicken stock ● other desired ingredients
● 2 cups dashi stock
● 2 ½ Tbsp soy sauce Possible Combinations:
● ½ Tbsp sake ● seaweed, tofu, green onion
● 1 ½ tsp salt ● potatoes, seafood, shallots
● 1 tsp sugar ● cabbage and carrots
● bean sprouts and seaweed
Instructions: ● pumpkin and okura
1. Cook noodles in a large pot, drain and set aside. ● onion and spinach
2. Add minced garlic, ginger, and sesame oil in a pot. Sauté until ● bean sprouts and seaweed
fragrant. Add chili powder and stir. Add chicken stock, soy
sauce, sake, salt, and sugar and simmer for a few minutes. Strain Instructions:
if needed. ● Boil soup stock. Set on medium heat.
3. While soup is simmering, prepare any toppings you would like ● Add tofu or any other ingredients that need to cook (spinach,
to add. pumpkin, carrots, cabbage, etc.).
4. Put noodles in a serving bowl. Pour the soup over the noodles ● After 1 min. add seaweed and add Miso (add miso by placing
and decorate with desired toppings. Serve. miso paste in a soup ladle, adding a little broth to the ladle and
mixing the miso in with chopsticks before stirring it in the
Other possible Toppings: pork, beef, bamboo shoots, soft boiled egg, broth).
nori, narutomaki (fish cakes), La-yu (Japanese chili oil) ● Once mixed top with leeks, shallots, or green onions.
 CURRY PAN OCHAZUKE
(Curry Filled Bread) (Tea on Rice)

You can follow this recipe or just put a Ochazuke

seasoning packet and hot water over rice.

Ingredients:
Ingredients:
● salted salmon (or any leftover chicken or seafood)
● bread dough (frozen works)
● 1 cup cooked rice
● leftover curry
● 1 tsp shredded nori
● eggs
● ¼ tsp white sesame seeds
● panko
● 2 strands mitsuba (parsley)
● oil
● wasabi
● 1 cup hot Japanese green tea (or you can use dashi stock)
Instructions:
● ½ tsp soy sauce
1. Prepare dough and curry. Roll dough in roll sized balls and
flatten. Add the filling and pinch the dough around the edges to
Instructions:
seal. Be careful that it is sealed well and there are no tears or
1. Prepare tea and rice, gather other ingredients.
openings.
2. Add cooked rice, salmon, nori, and sesame seeds in bowl. Pour
2. Beat the eggs (usually 3-5) and dip uncooked buns in the egg.
tea over the top. Top with wasabi and mitsuba.
Then immediately cover in panko bread crumbs.
3. Heat oil to 360 degrees Fahrenheit. Fry the buns on one side for
2-5 minutes. Turnover and cook the other side for 2-5 minutes.
4. Serve warm.
 OMURICE YAKISOBA
(Japanese Rice Omlet) (Japanese Fried Noodles)
Ingredients:
● ¼ onion Ingredients:
● 4 slices ham ● ½ onion
● 1 Tbsp oil ● 1 carrot
● 3 Tbsp green peas ● 2 green onions/scallions
● salt and pepper ● 4 cabbage leaves
● 2 cups cooked rice ● ½ - ¾ lb sliced pork belly (or
● 2 Tbsp butter your choice of meat and/or
● 3 Tbsp ketchup seafood)
● 3 Tbsp tomato paste ● 2 Tbsp oil
● 2 Tbsp water ● Freshly ground black pepper
● 4 large eggs ● 1 package Yakisoba Noodles (3
● 2 Tbsp milk servings)
Yakisoba Sauce Ingredients:
Instructions: ● 2 tsp granulated sugar
1. Make the sauce by combining ketchup, tomato paste, and water ● 2 tsp soy sauce
in a saucepan and mix. ● 4 tsp oyster sauce
2. Make the fried rice by cutting the onion and ham into small ● 4 tsp ketchup
pieces, heat oil in a frying pan and saute the onion, add peas and ● 4 Tbsp Worcestershire sauce
ham, season with salt and pepper, add the rice and finally add 3
Tbsp of the tomato sauce and mix well. Instructions:
3. Make the omelet by cracking 2 eggs in a bowl and adding 1 Tbsp 1. Whisk together all sauce ingredients. Prep vegetables by slicing
of milk and some salt. Whisk together. Heat another pan over them into long, thin pieces and the green onions into small
medium high heat and add butter. After butter is melted add the pieces. Slice meat.
beaten egg. Swirl with chopsticks and when the mixture is set 2. Put some soil in a skillet and cook meat on medium high heat
but still runny, add half of the ketchup rice in the middle. Wrap until no longer pink. Add onions and carrots and cook 1-2 min.
the ketchup on both sides with egg omelet. Place the serving Add cabbage and cook until almost tender. Add green onion,
plate under the pan and flip the omelet onto the plate. Repeat mushrooms, and pepper and cook 1 min.
with the second omelet and enjoy 3. Add loosened Yakisoba noodles and stir. Add sauce. Garnish
with nori or pickled red ginger and serve.
 JAPANESE SAUCES JAPANESE SAUCES
(Continued)

TONKATSU SAUCE TEMPURA SAUCE

Ingredients: Ingredients:
● ⅓ cup ketchup ● ¾ cup dashi
● 2 Tbsp Worcestershire sauce ● 3 Tbsp soy sauce
● 1 Tbsp soy sauce ● 2 Tbsp mirin
● 1 Tbsp mirin ● 2 tsp granulated sugar
● 1 Tbsp sugar
● 1 tsp Dijon Mustard (or ½ tsp dry mustard powder)
● ¼ tsp garlic
GYOZA SAUCE
Ingredients:
● ½ cup rice vinegar
OKONOMIYAKI SAUCE ● ½ cup soy sauce
Ingredients: ● ½ teaspoon crushed red pepper flakes
● 4 Tbsp ketchup ● 1 garlic clove, minced
● ½ Tbsp Worcestershire sauce
● 2 Tbsp oyster sauce
● 1 ½ Tbsp sugar
YAKINIKU SAUCE
Ingredients:
● 1/3 cup soy sauce
YAKISOBA SAUCE ● 3 Tbsp sugar
Ingredients: ● 1 Tbsp white miso
● 2 tsp granulated sugar ● 1 tsp ground ginger
● 2 tsp soy sauce ● 1 tsp garlic minced
● 4 tsp oyster sauce ● 1 Tbsp crushed red pepper
● 4 tsp ketchup ● Mirin or sake to taste (about 1 tsp)
● 4 Tbsp Worcestershire sauce Instructions:
1. Add all ingredients to a sauce pan over medium heat and bring to
a simmer. Allow the sauce to thicken. Remove from heat and
allow to cool. Store in refrigerator or use immediately.
 JAPANESE SAUCES SATSUMAIMO AMANI
(Continued) (Japanese Sweet Potatoes)

SUKIYAKI SAUCE
Ingredients:
● 1 cup sake
● 1 cup mirin
● ¼ cup sugar
● 1 cup soy sauce

MITARASHI DANGO SAUCE

Ingredients:
● 5 Tbsp sugar (adjust sweetness to your liking) Ingredients:
● 1 Tbsp soy sauce ● 3 small satsumaimo (sweet potatoes)
● 1 Tbsp mirin ● 1 ½ cups water
● 4 Tbsp water ● 3 Tbsp sugar
● 1 Tbsp potato/corn starch ● ¼ tsp salt
● 1 Tbsp water (for dissolving corn starch)
Instructions: Instructions:
3. Make corn starch/water mixture and set aside. Combine sugar, 1. Cut satsumaimo into 1 inch thick rounds. Soak in water for 5
soy sauce, mirin, and water in a saucepan. Stir occasionally until minutes
boiling. 2. Put Satsumaimo in a pot and add water to cover the potatoes. Let
4. Add corn starch and water mixture and make sure it dissolves the water boil and strain right away.
well. Cook until the sauce thickens and remove from heat. 3. Put the 1 ½ cups water, sugar, and salt in a pot and stir, then add
potatoes back. At medium heat, cook until the sauce boils, turn
the heat down to low, cover and cook about 20 minutes.
4. Set aside to cool while leaving the potatoes in the syrup.
 SHIRATAMA DANGO MATCHA ZENZAI
(Mochi Balls; served cold) (Red Bean Paste, Sweet Rice Dumplings,
and Green Tea)

Ingredients:
● 1/3 cup Mochiko
● 2 ½ Tbsp water
● ½ tsp sugar
Ingredients:
Instructions: ● Shiratama Dango
● Combine mochiko and sugar in mixing bowl. Gradually add ● 1 Tbsp matcha
water and combine with a rubber spatula. ● 1 ½ Tbsp sugar
● Using your hand, kneed the Mochiko mixture until well mixed ● 1 cup hot water
and form into a ball. If you can’t form a ball or pick up ● anko (red bean paste)
remaining crumbs wet your hands a little (do not add more water
to the mixture). The texture should resemble that of an earlobe. Instructions:
● Roll into a log and cut into about 16 equal pieces. Roll each 1. Put sugar in a medium bowl and sift in matcha powder in a fine
piece into a ball and press the center to create an indent (this will sieve to remove any lumps.
help the dango cook faster and have a less doughy texture after 2. Add a little bit of hot water and mix with a bamboo whisk until
cooking). well combined
● Cook in boiling water for about 2 minutes. While they are 3. Add the rest of the hot water and mix well
cooking prepare a bowl of ice water. 4. Place anko and shiratama dango in serving bowls and pour the
● After the dango start to float remove them from the boiling water green tea over it. Garnish with a little bit of anko.
and soak them in the ice water to cool and firm up.
● If you are not using them immediately, keep them in the water
and store in the refrigerator. They will become hard, so you need
to recook them in boiling water to soften them before serving.
 MATCHA ANMITSU GELATIN HIYASHIAME
(Green Tea Jelly) (Sweet Ginger Cold Drink)

Ingredients:
● 4 g kanten powder
● 1 ½ cups water
● 1 tsp matcha powder
● 3 Tbsp sugar
● anko (red bean paste)
Syrup:
● ¼ cup water
● 2/3 cup sugar Ingredients:
● ½ cup corn syrup
Instructions: ● 1 Tbsp molasses
1. Mix the matcha powder and sugar in a bowl and set aside ● 1 Tbsp grated ginger root
2. Put the water, kaknten powder, and matcha mixture in a ● juice of 1 lemon
saucepan. Bring to a boil over medium heat, stirring well. ● 2 cups water
Simmer for a few minutes until everything dissolves.
3. Remove from heat pour into an 8x8 baking pan and refrigerate Instructions:
for 2-3 hours. 1. Put all the ingredients in a pot and cook on medium heat until the
4. After it has set up, cut the matcha gelatin into cubes. syrup dissolves. Remove from heat and stir in lemon juice. Let
5. Before serving, make the syrup by combining sugar and water in cool.
a saucepan over medium heat. Stir and cook until sugar 2. Strain out the ginger fibers
dissolves. Remove from heat and set aside to cool. 3. Pour over ice to serve. You can use lemon or mint sprigs to
6. To serve, place gelatin cubes and anko in a bowl. Pour syrup garnish.
over the top.
 DORAYAKI JAPANESE SOUFFLE PANCAKES
(Red Bean Past Filled Pancakes)
Ingredients: (3 pancakes)
● 1 egg yolk
● 1 teaspoon granulated sugar
● 2 tablespoon whole milk
● 1 tablespoon vegetable oil
● 3 tablespoons all-purpose flour
● 1/3 teaspoon of baking powder
● A pinch of salt
● A dash of vanilla paste
Meringue
● 2 egg whites
Ingredients: ● 1 heaping tablespoon(20g) sugar
● 2 large eggs
● 2/3 cup sugar Instructions:
● ½ teaspoon baking soda 1. Whisk together the egg yolk and sugar until pale. Add oil and
● 3 Tbsp water (or milk) milk in 3 times and whisk well each time.
● 1 cup all-purpose flour (sifted) 2. Shift together the flour and baking powder directly into a bowl
● vegetable oil (for frying) and whisk well.
● ¾ lb. anko (sweet bean paste) 3. Add a pinch of salt and a dash of vanilla paste and give it a good
whisk. Set aside while we make meringue.
Instructions: 4. Start whisking by using a hand mixer on low. When all the egg
1. Put eggs and sugar into a bowl, and whisk very well. white becomes a form, add a half of granulated sugar. Keep
2. Dissolve baking soda in water. whisking until the sugar dissolve and shiny, add the rest of the
3. Add water into the egg mixture. sugar and whisk again. Then turn the speed to high and whisk
4. Add sifted flour into the egg mixture gradually. until stiff peak forms.
5. Heat the skillet or hot plate and lightly oil it. 5. Add meringue in 1/3 at a time. Fold into batter with a whisk. Use
6. Pour a scoop of the batter into the skillet, and make a small a rubber spatula at the end to make sure it is mixed well, but do
pancake (about 3-4 inches in diameter). Turn over when bubbles not over mix.
appear on the surface. Repeat the process for each pancake. 6. Preheat hot plate on very low heat (about 285 degrees) and
7. After the pancakes have cooled, make pairs of pancakes and put spoon batter onto the hot plate. Put the lid on and cook for 3
a scoop of anko between them. minutes or until it smells good. Then flip carefully and cook
covered for another 3 minutes.
 ANMITSU SUNOMONO
(Summer Gelatin/Fruit Desert) (Cucumber Salad)
Ingredients: Ingredients:
● Shiratama Dango/mochi ● 2 cucumbers
● Anko (red bean paste) ● ½ tsp salt
● green tea/mocha ice cream ● 1 Tbsp dried (or fresh)
● strawberries wakame seaweed
● banana ● ½ Tbsp sesame seeds
● kiwi Seasoning:
● mango ● 4 Tbsp rice vinegar
Agar Agar Jelly: ● 2 Tbsp sugar
● 2 cups water ● ½ tsp salt
● 2 tsp powdered kanten ● ½ tsp soy sauce
● 2 Tbsp sugar Variations:
Syrup: ● 4 pieces of imitation
● ¼ cup water crab or real crab meat
● 2/3 cup sugar ● 2 oz boiled octopus
● 1 Tbsp Lemon Juice (or any other fruit juice) ● 2 Tbsp shirasu (boiled salted baby anchovies)

Instructions:
1. To make Agar Agar Jelly, add water and kanten together in a
sauce pan. Wisk on medium-high heat until boiling. Add sugar
and cook on low for 2 minutes. Pour the mixture into an 8x8
baking sheet and refrigerate for 20 minutes. Once it is set up
slice into cubes.
2. Make the syrup by heating water and sugar in a saucepan until
the sugar dissolves. Add the lemon juice then remove from heat
and chill before serving.
3. Make the Shiratama Dango
4. Cut fruits into bite-sized pieces.
5. Divide the agar agar jelly, fruits, shiratama dango, anko, and ice
cream evenly into serving bowls. Top with syrup and serve.
Instructions:
1. Make the seasoning. In a bowl, combine 4 Tbsp rice vinegar, 2
Tbsp sugar, ½ tsp salt, and ½ tsp soy sauce. Whisk together well.
If the taste is too strong you can dilute it with water or dashi.
2. Soak the dried wakame seaweed in water and let it rehydrate for
10 minutes (if you are using fresh wakame skip this step).
3. Peel and slice cucumbers.
4. Sprinkle ½ tsp salt and gently rub them against each other and
set aside for 5 minutes so the salt can draw the liquid from the
cucumber.
5. Squeeze the water from the wakame and cucumber and add them
into the bowl with seasoning and coat well.
6. Cut the crab or octopus if you are using those. Combine the crab,
octopus, and/or anchovies with the cucumber mixture.
7. Sprinkle sesame seeds on top to serve. You can store it in an
airtight container for 3-5 days (depending on what variation you
used).
Important Note:
The recipes in this document are not organized into any particular order. The
intent is for you to:
1. Print this document
2. Cut the pages in half
3. Insert into a mini-binder (that fits ½ pages)
4. Organize the recipes how you want to
If you do not have the binder then hole-punching the top corner of each
recipe and securing them together with a binder ring or string also works
well. I also recommend laminating the recipes if you are able to.

Or you can use the search feature (Ctrl+f) to find the recipe you are looking
for.

If you do not have a Japanese market or grocery store near you (like me)
then check Amazon for ingredients.