Dashi (fish broth)

Cook Time: 10 minutes

Yield: 4 cups (960ml)

Ingredients

 4 cups water (960ml)

 2 handful of dried bonito flakes (or 4 small packs of dried bonito flakes)

Instructions

1. Boil water and then add dried bonito flakes in a pot. Let it simmer for 2-3 minutes.
2. Strain it. Use it as instructed in recipes.

Tamagoyaki (pan fried rolled egg)

Ingredients

 4 eggs
 1/4 tsp salt
 1/4 tsp soy sauce
 1 Tbsp Mirin (or 1/4 tsp sugar)
 1 tsp oil

Instructions

1. Mix eggs, salt, soy sauce and Mirin in a bowl.

2. Heat a pan at medium high temperature and add oil. (A rectangular Tamagoyaki pan is best, but a round pan can
work as well.)
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 you have a log at one end of the pan. Pour some more
egg mixture to again cover the bottom of the pan, with the roll of egg at the end. After the new layer has set, roll
the log back onto the the cooked thin egg and roll to the other end of the pan.
4. Repeat adding egg to the pan and rolling back and forth until the egg is used up.
5. Remove from the pan and cool for 3-4 minutes.
6. Slice the ends of the log off and then slice the log into 1/2" pieces. You should see a nice spiral pattern in the cross
section of the egg.
 Onion Salad
Ingredients

 1 onion
 salt
 1 Tbsp soy sauce
 1 Tbsp rice vinegar
 2 Tbsp canola oil
 1/2 - 1tsp sugar
 Katsuobushi(dried bonito flakes)(optional)

Instructions

1. Slice onion very thinly. Use slicer if you have it. Put sliced onion in water with salt (about 1/4 tsp) and leave for 10
minutes or so. Squeeze and dry with a paper towel.
2. Whisk soy sauce, vinegar, oil and sugar very well in a bowl. Add sliced onion and mix.
3. Sprinkle with Katsuobushi if you like.

Hijiki No Nimono
Prep Time: 30 minutes
Cook Time: 20 minutes

Ingredients

 1 C (50g) dried Hijiki

 1/2 medium carrot
 1/2 slab Konnyaku
 1 rectangle or 2 squares Aburaage
 1 Tbsp oil
 4 Tbsp soy sauce
 2 Tbsp sugar
 1 Tbsp Sake
 1 Tbsp Mirin


Instructions

1. Rehydrate dried Hijiki in water in a bowl about 30 minutes. Cut carrot, Konnyaku, and Aburaage into thin 2" long
strips.
2. Strain Hijiki and drain the water as much as you can.
3. Heat a frying pan with oil, and stir fry Hijiki, carrot, Konnyaku, and Aburaage together about 5 minutes. Add the
seasonings and cook at medium heat for 10 minutes covered, and cook further for 5-10 minutes uncovered until
the liquid is almost all evaporated.
 Spinach with Sesame Sauce Recipe
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 2-3 servings

Ingredients

 1/2 lb spinach
 1 Tbsp soy sauce
 2 tsp sugar
 1 Tbsp roasted sesame seeds, ground
 roasted sesame seeds for garnish

Instructions

1. Blanch spinach in boiling water for 1 minute.

2. Cool under running water and squeeze out water. Cut into 1" sections.
3. Grind sesame seeds, and mix with soy sauce and sugar in a bowl.
4. Mix sauce and spinach.
5. Sprinkle sesame seeds on spinach.

Green Beans with Sesame Sauce Recipe

Prep Time: 5 minutes
Cook Time:
Total Time:
Yield: 4 small servings

Ingredients

 1/2 lb green beans

 1 Tbsp soy sauce
 2 tsp sugar
 1 Tbsp roasted sesame seeds, ground
 roasted sesame seeds for garnish

Instructions

1. Cook green beans in boiling water for 2-3 minutes.

2. Cut cooked green beans into 2" long pieces.
3. Grind sesame seeds, and mix with soy sauce and sugar in a bowl.
4. Mix sauce and green beans.
5. Sprinkle sesame seeds.
 Chicken Teriyaki
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings

Ingredients

 1 Tbsp vegetable oil

 6 chicken thighs
 2 Tbsp granulated sugar
 3 Tbsp soy sauce
 2 Tbsp sake (Japanese rice wine)
 2 green onions, cut diagonally

Instructions

1. Trim fat from chicken thighs and cut into bite size pieces.
2. Heat vegetable oil hot in a skillet (or frying pan), add chicken and pan fry at medium high heat until browned
outside and cooked through, about 5-7 minutes.
3. Add sugar, soy sauce, and sake to chicken and cook until the sauce thickens, about 2-3 minutes.
4. Add green onions.

Miso Soup
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 4-5 servings

Ingredients

 4 cups Dashi (fish broth)(960ml)

 1 package tofu
 4-5 Tbsp miso paste
 2 green onions (chopped fine)


Instructions

1. Boil Dashi. Cut tofu into 1/2" cubes and add to Dashi.
2. Reduce heat to low and dissolve miso paste in the Dashi. Take care not to boil.
3. Add green onions and remove from heat.
 Yudofu Recipe
Ingredients

 4 cups (about 1litter) water

 Kombu (dried kelp) 4" (10cm)
 1 package (14oz or 400g) Tofu
 Ponzu
 1-2 green onions, thinly cut
 Shichimi


Instructions

1. Put water and Kombu together in a pot and let boil, then turn down heat to medium low.
2. Cut Tofu into 8 blocks and add to the pot. Cover and simmer for 7-8 minutes.
3. Serve with Ponzu, green onions, and Shichimi.

Cucumber and Wakame Seaweed Sunomono

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings

Ingredients

 2 Tbsp dried Wakame seaweed

 2 Japanese or 3 Persian cucumbers
 1/4 tsp salt
 3 Tbsp rice vinegar
 1 Tbsp sugar
 1/4 tsp soy sauce
 1/2 tsp sesame oil (optional)
 1 tsp sesame seeds

Instructions

1. Hydrate dried Wakame seaweed in water for 10 minutes. Drain water and squeeze water out from Wakame.
2. Slice cucumbers as thin as you can. Stir in salt, and let sit for 5 minutes. Squeeze water out from cucumbers.
3. In a small bowl, mix rice vinegar, sugar, soy sauce, and sesame oil together until sugar dissolves.
4. Add vinegar mixture and sesame seeds to prepared cucumbers and Wakame and mix well.
 Buta Kimchi Recipe 3. Place a piece of tofu on a dish and top with some of
the green onions, grated ginger, and Katsuobushi.
Prep Time: 3 minutes
4. Pour some soy sauce or Ponzu Sauce on top.
Cook Time: 5 minutes

Ingredients Bihun (fried rice

 10 oz (300g) pork, thinly sliced vermicelli) Recipe
 3 green onions
Prep Time: 15 minutes
 1 Tbsp sesame oil Cook Time: 10 minutes
 1 cup Kimchi Yield: 4 servings
 1 tsp Soy Sauce
 1 tsp Sake
Ingredients

Instructions  3.5 oz (100 g) dried rice vermicelli

1. Cut pork into bite-size pieces, and cut green
onions into 2" (5cm) length.
2. Heat sesame oil in a frying pan at medium heat.
Add pork and stir-fry until browned. Add onions
and Kimchi and cook for a minute. Add Soy Sauce
and Sake. Stir, and cook until liquid is almost
gone.
Hiyayakko (cold tofu
 1 medium brown onion, thinly sliced
 2 cups cabbage, cut into 1" squares
 1/2 carrot, cut into 2" long match sticks
 2 cups baby spinach
 5 oz (150 g) pork, cut into thin strips
 6 shrimp, deveined and halved
 1 Tbsp oil
 2 Tbsp water
 1 tsp salt
 white pepper

salad) Recipe  1 Tbsp Soy Sauce

 1 Tbsp Sake
Cook Time:  1-2 tsp oyster sauce, if available
Yield: 4 servings
Instructions
Ingredients

1. Rehydrate dried vermicelli in hot water following the

 2 green onions
instructions on the package. Strain water. Cut
 ginger root, about 2"
vegetables, pork, and shrimp accordingly.
 Tofu (400g)
2. In a frying pan, heat oil at medium heat. Start
 Katsuobushi (dried bonito flakes)
cooking pork, then add shrimp and cook until the
 soy sauce (or optionally Ponzu Sauce)
color changes. Add all the vegetables except
Instructions
spinach, and cook until softened. Add noodles and
1. Slice green onions very thinly. Grate ginger.
stir fry for a minute. Then add water and the
2. Wash tofu under softly running water. Cut into 4
seasonings, and cook for a couple of minutes.
pieces.
Finally add spinach and cook for another minute.