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Japanese Recipes

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　Tuna Carpaccio salad　（1cup=250cc, 1TBS=20cc, 1tsp=5cc)
Ingredients (for 4 people)

Sashimi Tuna.....200g  (salt, black pepper)

Green onion, Daikon (White radish), sprouts, avocado

Dressing
chopped onion.....30g
soy sauce.....2TBS
vinegar.....2 TBS
water.....1/2TBS
sugar.....1tsp
salt.....1/4tsp
mastard.....1/2tsp
oil.....1TBS
sesame oil.....1TBS
Yuzu pepper

 Cooking

1. Trim the sashimi tuna block.

2.  Prepare salad. Peel the white radish and cut into 5cm length. Place one block at a time on a Japanese turner, or mandolin, and grate the white radish into a bowl.Cut sprouts into 2cm lengh.Slice finely green onion diagonally. Slice the avocado into 5mm.

3. Make the dressing.

4. Arrange the salad on the serving plate. Slice the sashimi tuna into 5mm, and then place the fish on top of the salad. Pour the dressing just before you eat.
　Sushi Balls 　　　　　　　　　　　（1cup=250cc, 1TBS=20cc, 1tsp=5cc)
　
Ingredients (for 4 people)

Sushi rice.....Rice 2cup, Water 2.1/2cup
Vinegar dressing
ricd vinegar.....5TBS
sugar.....2TBS
salt.....2tsp

Sashimi salmon /Sashimi tuna /Sashimi white fish
*Smoked salmon can be alternativeCooked prawn

Condiments
wasabi, chopped chives, caviar, cucumber etc

Garnish
Pickled ginger
 Cooking

1. Slice the salmon/tuna into 4cm square pieces about 1/4cm thick.　Make cooked prawn in half.

2. Make small rice balls about 3cm in diameter.

3. Set a square of fish on cling wrap, season with a small amount of wasabi, and place a small ball of rice on the fish, then wrap the cling wrap around the sushi and twist to finish shaping.

4. Make a shallow depression in the center of the top with your finger, unwrap, and sprinkle with desire condiments.

　Kakitama-Jiru (Beaton Egg soup)　（1cup=250cc, 1TBS=20cc, 1tsp=5cc)
Ingredients (for 4 people)

eggs.....2
Enoki mushroom.....1 bunch
green onion

Soup
dashi.....3 cups
(if you use instant powder dashi, add 1tsp to 3 cups of boilling water)
salt.....1/2-1 tsp
soy souce.....1 tsp
mirin.....1TBS

Starch-water mixture
potato starch.....1/2TBS
water.....1/2TBS
freshi ginger juice.....1tsp
Cooking

1. Beat eggs lightly.

2. Take off steam from enoki mushroom, then cut into 3cm length.

3. Chop green onion.

4. Place dashi, salt and soy sauce in a soup pot, and bring to a boil.
5. Put enoki mushroom to 4 and cook.

6. Add starch-water mixture gradually to thicken.

7. Swirl in beaten egg, rotating the pot.  Stir lightly.

8 .Add chopped green onion and ginger juice and turn off heat.
Tuna and avocado with wasabi sauce　　　　　　　　　　　　（1cup=250cc, 1TBS=20cc, 1tsp=5cc)

Ingredients (for 4 people)

avocado-----------------------------1 (big)
sashimi tuna------------------------150g

Wasabi sauce
wasabi---------------------------------1/2 ~ 2 TSP
lemon juice----------------------------1/2 TBS
soy sauce-----------------------------1 TBS
chives		 Cooking

1, Halve the avocados and remove stone.Take off skin then cut into 2cm cube.

2, Sprinkles 1/2TBS of lemon juice to avocados.

3, Cut tuna into 2cm cube.

4, Mix avocados and tuna with wasabi sauce.

5, Decorate it in the small bowl and sprinkle chopped chives on the top.


Karaage / Japanese fried chicken seasoned with soysauce & ginger　　
　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　（1cup=250cc, 1TBS=20cc, 1tsp=5cc)

Ingredients (for 4 people)

chicken thighs-----------------------------500g
vegetable oil

Marinade
salt-------------------------------------------1TBS
soy sauce----------------------------------1TBS
sake------------------------------------------2TBS
fresh ginger juice-------------------------1TBS
potato or cornstarch----------------------5TBS		 Cooking

1, Cut chicken into 5cm cube.

2, Sprinkle salt over the chicken and mix well.

3, Then marinade them with above marinade ingredients for 20 min.Stirring occasionally.

4, Drain the chicken if it is necessary, and coat thinly with starch just before you deep fry.

5, Heats vegetable oil to 170-180 ℃ and fry chicken slowly and well.


Aemono/ Green vegetable with sesame dressing　　（1cup=250cc, 1TBS=20cc, 1tsp=5cc)
You can use english spinach, broccoli or asparagus instead of green beans for this recipe.
Ingredients (for 4 people)

green beans-----------------------------300g

Sesame Dressing
white sesame seeds------------------3TBS
soy sauce---------------------------------2TBS
sugar---------------------------------------1/2TBS
 Cooking

1, Wash vegetable thoroughly, then the stems or boil until just tender.　Then rinse in cold water.

2, To make sesame dressing, toast white sesame seeds over low heat until brown.

3, Grind toasted sesame seed in a mortar until the seeds are half-ground.

4, Add sugar and soy sauce to sesame seeds.

5, Squeeze water from vegetable, and cut into 1-inch lengths.

6, Dress vegetable with sesame dressing.





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