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World Home Cooking Class OSECHI RYOURIJapanese new year's cuisine

DateDecember 1st Place Cooking Room at Akashi Shougai Gakushu Center

1. KURIKINTON Ingredients

mashed sweet potato and chestnuts

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600g Satsuma-imo (Japanese sweet potatoes) 100g sugar 14 sweetened chestnuts 1cup syrup of sweetened chestnuts Preparation Rinse the sweet potatoes. Peel the potatoes thickly and cut into 5 cm length. Boil the potatoes in the deep pan until softened. Strain the potatoes while still warm. Or mash the potatoes. Put the sweet potato back in the pan, add sugar and syrup, and mix thoroughly to the bottom does not burn (about for 15 minutes) Knead the potato until it becomes glossy. Add the sweetened chestnuts and mix well.

GOMAMETAZUKURI teriyaki dried sardines Ingredients 50g dried sardine Mixed seasoning (A) - 3 tablespoons soy sauce - 1 1/2 tablespoons sake - 1 1/2 tablespoons mirin - 2 tablespoons sugar Preparation 1 Put the dried sardines on a piece of Japanese paper in a flying pan. Fry well over a low heat for a long time, mix using SAIBASHI sometimes. 2 It is time to take them out of the pan; when the sardines crack when, you bend them, it's time to take them out of the pan. 3 Add the mixed seasoning (A) into a pan and put it on high heat. When the sugar mixture is thickened, add the dried sardines and mix them, be careful of breaking the shape of sardines.

KOUHAKU-NAMASU Red and White salad Ingredients 200g Daikon (Japanese white radish) 20g carrot 1 teaspoon salt Small quantity of Yuzu(Japanese lime) rind Dressing (A) - 1 tablespoon DASHI soup stock - 2 tablespoons vinegar - 2 tablespoons sugar Preparation Peel daikon (Radish) and carrot, and cut into 1-1/2 inch long julienne strips. Place daikon and carrot in a bowl, sprinkle on a pinch of salt and rub together, leave for 20 min. Peel the surface of yuzu thinly, try not to cut the white portion. Cut the yuzu rind into julienne strips. Drain 2. Mix the vegetable, yuzu rind, with the dressing (A) lightly.

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BURI NO TERIYAKI Yellowtail teriyaki Ingredients yellowtail fillets Teriyaki sauce (A) - tablespoons soy sauce - tablespoons sake - tablespoons mirin tablespoon Vegetable oil Preparation 1 Cut the yellowtail fillets into 2 or 3 pieces. 2 Soak the fish in teriyaki sauce (). Turn over after 15 minutes and then leave for another 15 minutes. 3 Heat oil in a frying pan, and fry the fillets. When browned, turn over, add all the teriyaki sauce ingredients, spoon over the teriyaki sauce until the fish is glazed.

TORINIKU NO YASAIMAKI Rolled chicken and vegetables Ingredients 200g chicken thigh 8 trings-beans 1/3 carrot Seasonings (A) - 2 tablespoons soy-sauce - 2 tablespoons sake - 2 tablespoons mirin 1 tablespoon vegetable oil Preparation Spread out the chicken is equal evenly, slash the sinew in a few places so the chicken thickness. Put salt and pepper over the chicken. Cut carrot into 1cm width sticks. Boil carrots and strings-beans, drain and cool them. Put the chicken on plastic wrap and spread. Put the boiled string beans and carrots on the chicken. Roll the chicken around the carrots and beans using by the plastic wrap, tighten and twist both side. Microwave them for about 10 to 12 minutes. Burn them in a frying-pan. Add seasonings (A) and cook until the taste is combined.

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DASHIMAKI Rolled omelet Ingredients 6 eggs 90cc DASHI soup stock - 2teaspoons sake - a few lighter-colored soy-sauce - a pinch of salt Preparation Mix eggs lightly in a bowl. Add cool-downed DASHI soup stock and mix well, try not to whip. Heat a omelet panTAMAGOYAKI-KIand coat it with oil over a medium heat. Pour in a small portion of egg mixture and spread them evenly on it over a low heat. Stir with chopsticks. Crush swelling and extract the air. Roll it towards the front of the pan. Then roll to the other end, and add more of the egg-mixture. Again add more of the egg mixture. Spread out the whole, pan under the egg cooked previously.

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Repeat this, making the roll bigger. Put the omelet on top of a bamboo mat and roll it. Leave it to cool. Form it and remove the bamboo mat. Ingredients

4 Kouya-doufu(freeze-dried tofu) cubes 3 1/2cups of dashi soup stock Seasonings 4 tablespoons sugar 2 teaspoons light-colored soy sauce 1 1/2 teaspoons salt 2 tablespoons sake

Preparation

Soak the tofu cubes in hot water(about 60) for 10 min and softened slowly. Wash the tofu cubes by using both hands in water until the white water is gone and drain it. Boil up the dashi and seasonings in a pan, add the cubes and cover with Otoshibuta(a drop-lid). When boils up again, make it low heat and cook for 20 min. Leave kouya-doufu in the soup until cool. When served, drain lightly to make it easy to eat.

NISHIME

Simmered vegetables

KOUYA NO FUKUMENI freeze-dried tofu

Ingredients

200g Kintoki-carrot 170cc dashi soup stock Seasonings 2 tea spoons sugar 1 table spoon sake 2 table spoons soy-sauce 1 table spoon mirin

Preparation

Cut the carrot into about 5cm and boil. Make the plum-blossom-shape and cut into 1cm. Put dashi and the carrot in a pan. When it starts to boil, add the seasonings(except mirin) and cook well over low heat. At last, add mirin and bring to a boil.

UME-NINJIN(plum-blossoms carrot) TAZUNA-KONNYAKU

Ingredients

150g Gobou(burdock root) 1 cup dashi soup stock Seasonings 1/2 tablespoon sugar 1 tablespoon sake 1 tablespoon mirin 2 tablespoons soy sauce

Preparation

Brush the burdock root and wash off the mud. Cut diagonally, soak in light vinegar water for removing the harshness and scald. 2 Boil the dashi and the burdock root in a pan for about 3 min, add the seasonings and boil over low heat until the sauce is almost gone. GOBOU(burdock root) 1

Ingredients

200g boiled bamboo shoots 1 cup dashi soup stock Seasonings 1 tablespoon sugar 1 tablespoon sake 1 tablespoon mirin 1 tablespoon light colored soy-sauce a pinch of salt

Preparation

1 Scald the boiled bamboo shoot quickly. cut in a half and wash off the white part. Then, cut in a good size. 2 Boil up the dashi in a pan, add the bamboo shoots and cook for 1 - 2 min. Add all the seasonings and cook until the soup becomes half. Turn off the heat and leave it for a while to make it tasty. TAKENOKOboiled bamboo shoots

Ingredients

1 cake Konnyaku 1 1/2cup dashi soup stock Seasonings 1 tablespoon sugar 1 tablespoon sake 1 tablespoon mirin 3 tablespoons soy sauce

Preparation

1 2 Boil the konnyaku in hot water to remove the harshness, cut into 7 - 8 mm slices. Make a cut in the middle of the slices and make a shape of Tazuna(reins); Boil up the dashi, the seasonings and the konnyaku over high heat, and cook well over low heat to make it tasty.

ME-KUWAI

Ingredients

200g lotus root 1 1/2 cup dashi soup stock Seasonings 1 table spoons sugar 1 table spoon sake 1 table spoon mirin 1 1/2 table spoon soy-sauce a pinch of salt

Preparation

Peel the lotus root and soak in water for about 10 min to remove harshness. Cut into 8mm round slices and scald in a pan. Boil up the dashi soup, add the lotus root and cook for 5-6 min over middle heat. Add all the seasonings and cook for 6-7 min. Turn off the heat and leave it for a while to make it tasty. RENKON(lotus root) 1

Ingredients

200g KUWAI 1 cup dashi soup stock Seasonings 1 table spoon sugar 1 table spoon sake 1 table spoon mirin 1 table spoon soy sauce 1/2 teaspoon salt

Preparation

1 2 3 4 Peel the Kuwai to six directions, without breaking the bud. Cut off the point of a bud diagonally and the portion of a root. Soak in water to remove the harshness and scald for 15 min in KOME-NO-TOGIJIRU (water in which rice has been washed). Boil up the dashi and the Kuwai in a pan, add all the seasonings and continue cooking to make it tasty. Dish up with the sauce.

Japanese soup stock recipe

What is important for delicious soup stock is how to choose good Konbu, dried bonito flakes and dried sardines of broth, and also to know skillful usage of dashi. Basic Japanese soup stock Name ICHIBAN-DASHI (1st dashi soup stock) Ingredients cups of water 50g Kezuri-katsuo (Dried bonito flakes) square Konbudried kelp Preparations and the usage Wipe the kelp with a damp cloth, tear thinly lengthwise, put it in a pan with the water. Bring to a boil uncovered; just before the water comes to a boil, remove and discard the kelp. Boiling up kelp for long time brings bad smell to the soup.As soon as the kelp is removed, add the bonito flakes and remove turn off the heat just when it comes to boil up. Once all the bonito flakes sink, strain the broth to get ICHIBAN-DASHI. This dashi soup stock is often used for clear soup. cups of water NIBAN-DASHI (2nd dashi soup 10cm square konbu the used bonito stock) flakes from Ichiban dashi To make NIBAN-DASHI, add water and new kelp to the bonito flakes which were used to make the ichiban-dashi. Boil up the water for a couple of minutes and strain the broth.

KONBU-DASHI

NIBOSHI-DASHI

This dashi soup stock is often used for simmering vegetables, boiled greens(spinach etc.), miso soup. Wipe the kelp with clean cloth to remove dirt (Kelp cups of water 20 square Konbu shouldn't be washed), tear thinly lengthwise, soak in the water for 3 to 4 hours and strain the broth. (dried kelp) Quckly, boil up water and kelp in a pan for a couple of minutes, and remove the kelp. . Konbu-dashi is used for most vegetarian dishes. cups of water The best dashi for miso soup is niboshi-dashi. (Good dried dried sardines carry out clear silver, are glossy, and sardines

have been dried well.) There are two ways of making niboshi-dashi. Remove the head and intestines of the sardines, tear them to 2 or 3 pieces and put in water. Boil without covering. Stop the heat when it boils up and strain the broth. Minced the sardines or powder them, and put them with water in a pan. Boil it up without covering and cook for 2-3 min. Stop the heat and strain the broth. Niboshi-dashi is used for miso soup. Dashi soup stock with Kezuri-bushi (dried bonito flakes) and konbu(dried kelp) is beneficial because it contains Inosinic acid of the bonitos and Glutamic acid of the kelp. Also, it brings a synergistic effect of the taste by other substances from the bonito and the kelp.

CHIKUZENNI (sauteed & simmered vegetables with

chicken)

Ingredients -200g chicken thighs -160g burdock root -150g lotus root -100g carrot -3 dried shiitake mushrooms -50 snow peas including a cup of soaked water of dried shiitake -1/2 cake konnyaku -2cup dashi-stock

Seasonings : 1 Tbsp sugar,1 Tbsp sake, 2 Tbsp soy sauce, 1 Tbsp mirin, 1/2 teaspoon salt, 1 Teasp vegetable oil ,vinegar (For preliminary preparations) *Arrangements for cooking

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(preliminary preparations)

Chicken thighs Remove the skin and fat from the chicken thigh. Cut it in half and slice chicken diagonally into strips. (Shaving cut)

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Carrot Peel carrot and cut into the triangular shapes.

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Burdock root Peel burdock root with the back of knife. Cut it into the triangular shapes. Soak burdock root in water for removing the harshness.

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Lotus root Peel lotus root and cut it into the triangular shapes Soak lotus root in water. Konnyaku Boil konnyaku in hot water for 5 minutes. Then, cut konnyaku in small pieces (bite-size) with a spoon.

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Dried shiitake Soak dried shiitake mushrooms in water and remove stems. Snow peas Take off the strings of snow peas. Boil briefly in hot water mixed with a little of salt, and rinse in cold water.

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Directions: 1. Heat oil in a pan. Add chicken and fry over a medium heat. Add carrot, burdock, lotus root, konnyaku and shiitake and continue to fry. (without snow peas) 2. Add dashi , shiitake water , and simmer over a medium heat for 10min. Add all the seasonings and cook until the sauce liquid is almost gone. 3. Transfer the vegetables to the serving dishes, and top with snow peas.

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