Rolled flavored eggs

Ingredients (for 4 servings) 6 eggs, dashi (ichiban dashi 75cc ), 1/2 teaspoon sugar, 1 1/2 teaspoon light flavor soy sauce, 1/3 teaspoon salt, salad oil, 1/2 cup of daikon orosh (grated white radish), ichimi togarashi (hot red chilli).

Preparation:Making egg mixture Break eggs into a bowl with the tips of chopsticks draw the letters Z on the bottom so that eggs don’t foam. Cool dashi then mix sugar, soy sauce, salt. Little by little add (2) to (1) Mix it without making foam. With net ladel strain, make the eggs smooth. Making momiji-oroshi Mix daikon oroshi with crushed red peppers. How to make: Heat egg pan (tamago-yaki ki), spread oil thinly with cotton or a paper towel. Dip the tip of chopsticks into the egg mixture to test the pan tempurature. When the pan is slightly hot, pour 1/3 of the egg mixture in. When the surface is almost cooked, slowly roll from front to back. Re-oil pan, pull rolled egg forward, re-oil other side. Put 1/2 of the remaining egg into pan. Lift completed roll to allow egg under. When the surface is almost cooked, slowly roll from front to back. Repeat steps (4) and (5). Cool slightly, cut into 2 cm slices, put on a dish. note: With makisu, roll eggs while gently pressing. Dip the tip of chopsticks into the egg mixture to test the pan tempurature. Pour the egg mixture Re-oil pan, pull rolled egg forward, re-oil other side. With makisu roll eggs while gently pressing.

Tonkatsu

Ingredient: (4 servings)

70 g pork meat in 4 slices, salt, pepper.
For frying; bread crumbs, egg, flour.
salad oil, tonkatsu sauce, hot mustard, cabbage, 1/2 cucumber, 1 tomato.

Preparation: Chop cabbage, soak in water. For tonkatsu, it must be cut extremely thin. It is better to chop a whole section of cabbage at once. If using individual leaves, they should be rolled tightly together and then choppped. Slice tomato upright and thinly diagonally slice cucumber. Garnish #2 on mound of cabbage. How to make: Make incisions on fiber using tip of knife. Pound meat with meat mallet of with the back of the knife. Do not pound meat too thinly. Sprinkle salt and pepper on both sides of the meat. Put egg, flour, bread crumbs in 3 separate shallow trays. Dredge flour on both sides of the meat. Pat off excess flour then dip into beaten egg. Spread meat onto bread crumbs (panko). Cover top of meat with crumbs and press. Repeat this processs on all slices. Start frying when oil temperature reaches 180C. When meat starts to brown, reduce oil tempurature to 160C. Continue to fry slowly. When small bubbles form on top of the oil, increase oil temperature back to 180C. This insures crispiness. Drain oil on net. Cut into bite size slices. Move meat to plates by holding a knife underneath. Immedietly before eating, top with tonkatsu sauce. Add mustard to taste.

Make incisions on fiber using tip of knife Dredge flour on both sides of the meat. Pat off excess flour then dip into beaten egg. Start frying when oil temperature reaches 180C. When meat starts to brown, reduce oil tempurature to 160C. When small bubbles form on top of the oil, increase oil temperature back to 180C.

Umezousui (poridge)

Ingriedents: (for 2 servings)

1 cup of rice, 2 large umebosh, 2 oba (beefsteak leaves), 360 cc of dashi, a little salt, 2 small umeboshi.

How to make: Only use cooled rice. Rinse slightly in strainer. Remove pit of large umeboshi and mince. Cut beefsteak leaves into thin strips. Mix umebosh into dashi, bring to a boil. Mix rice together and bring to a boil,add salt to taste. Serve in bowls add beefsteak leaves in tenmori style, on top add small umeboshi.
	Rinse rice slightly in strainer. Remove pit of large umeboshi and mince. Mix rice together and bring to a boil,add salt to taste. Serve in bowls

Zoni (Kansai “sumashi” style)

Ingredients: (for 4 servings)

4 pieces of cut mochi, 100 g chicken leg meat, 1/4 bunch komatsuna, 3-4 cm carrots, 3 cups of dashi (ichiban dashi), 1/2 teaspoon salt, 1 teaspoon usukuchi (light flavored) soy sauce, yuzu (citron).

How to make: Mix and heat up dashi, salt and soy sauce. Wash komatsuna, boil stems down, cut into 3 cm pieces. Divide meat into 4 pieces. Lightly peel carrots. In intervals cut 5 triangular pieces out of the carrot lengthwise. Slice into 7-8 mm flower-shaped pieces. Grill mochi on broiler net until toasted and inside is puffy. Gently pour dashi over mochi, meat, and komatsuna and carrots. Garnish with yuzu peel. note: Other variations include using shellfish, shrimp, kamaboko or mitsuba.
	Boil komatsuna stems down, cut into 3 cm pieces. Slice carrot into 7-8 mm flower-shaped pieces. Grill mochi on broiler net until toasted and inside is puffy. Gently pour dashi over mochi, meat, and komatsuna and carrots.

Kansai style Okonomiyaki

Ingredients: (for 1 serving)

50-60 g flour, 1 egg, 1 cup dashi, 1-2 Tablespoons grated yamaimo (mountain potato), 70 g cabbage.
As desired: mirin, salt, 20-30 g thinly sliced pork, 1/2 squid, 10-20 small shrimp, cleaned and shelled, 2-3 whole oyster, oil.

Preparation:Batter: In a bowl mix egg add yamaimo. (Powdered yamaimo can be used) Add salt, a little mirin, then flour. Mirin removes the powdery taste. note: Okonomiyaki mix can also be used. Just add egg and water. Filling; Add any combination of ingredients to cabbage. Dice cabbage to 1-1.5 mm pieces Cut pork into 3 cm. pieces. Remove skin of squid. Cut into small pieces. Wash shrimp and drain. How to make: Add cabbage and filling to batter. Pre-heat hot plate or fry pan. Cover surface completely with oil. Pour batter into a circle about 20 cm in diameter. Cook for about 5 minutes or until golden brown. Turn over with a spatula . Cook for about 5 min until completely cooked. Be careful not to overcook or burn. Do not press down on it. Before eating one or a combination of the following sauces: Mayonaisse, tonkatsu or okonomiyaki sauce, Japanese mustard (wagarashi). Catsup or any strong flavored sauce will do.

Dice cabbage to 1-1.5 mm pieces, cut pork into 3 cm. pieces. Remove skin of squid. Cut into small pieces. Add cabbage and filling to batter Pour batter into a circle about 20 cm in diamete Cook for about 5 minutes or until golden brown. Turn over with a spatula .

Oyako donburi (Chicken and egg on rice)

---

Ingredients (for 4 servings)

4 cups cooked rice, 160 g chicken wings, 2 medium sized onions, 10 stalks of mitsuba (trefoil), 6 eggs, tsuyu (1 cup dashi , 2 Tablespoons of sugar, 4 Tablespoons of mirin , 6 Tablespoons of soy sauce)

Preparation: Leave skin on chicken wings, carve into bite size pieces. Peel onions, cut in half and into thin slices. Cut roots off mitsuba, Cut into 3-cm length pieces. Break eggs into a bowl with the tips of chopsticks, draw the letters Z on the bottom so that eggs don’t foam. Make tsuyu mix. How to make: Divide topping into four servings, make one by one. In a shallow pan (tamago-toji nabe) put the soup for one person, heat up. Spread the onions over the soup. On top of that, put the chicken meat. Cover the pan and simmer. When the chicken is cooked, pour the eggs slowly and evenly over a pair of chopsticks. With chopsticks, gently break up eggs further in order to absorb. Shake the pan so that it will not burn. Put rice into bowls. When the mixture is 80% cooked spread mitsuba on top. Turn off the fire soon, so that mixture is not overcooked. Put mixture on top of rice, gently. When making 4 portions at once, use a large shallow flat botttomed pan.

In a shallow pan put the soup for one person, heat up. Pour the eggs slowly and evenly over a pair of chopsticks Put mixture on top of rice, gently.

Tonkotsu Ramen

Ingredients: (for 4 servings)

1.5 liters tonkotsu soup (1 kg pork bone, 2 liters water, 5-6 cloves of garlic, 1 onion), 4 packs chinese noodles, yakibuta (600 g pork rib, 1 cup soy sauce, 1/3 cup mirin, worstershire sauce, ginger), 200 g bean sprouts, 1 green onion.

Preparation:Tonkotsu soup Cut tonkotsu into large pieces. In a deep large pot, bring water to a boil. Add tonkotsu. To prevent meat from overpowering the flavor, make sure water is boiling before putting in meat. Add whole: peeled onion and garlic cloves. Remove Aku (foam) regularly, boil for 3 hours. Filter through kitchen croth (or paper towel) placed on strainer. Yakibuta (Nibuta) Cut pork rib or any meat with fat into 4-5 cm pieces. Put tonkotsu soup back into the pot and bring to a boil. Add meat and boil for 1 hour. Remove foam on top often. When meat is tender, turn off heat and remove meat. In a different pot, add together soy sauce, mirin, ginger slices and a few drops of worstershire sauce. Add meat to this. Turn meat over. Boil for 20 minutes. Allow flavor to seep in. Cut meat into 7-8 mm thickness. Save remainer liquid for soup stock. Toppings: Wash bean sprouts and boil for1 minute. Do not over-cook. Drain. Slice green onions thinly. How to make: Loosen Ramen noodles before adding to a large pot of boiling water. Cook 1-2 minutes to desired firmness. In Chinese noodle bowls, put in 1-2 Tablespoons of soup stock. Drain noodles. Place in bowls immediately. Fill bowls 70-80% full with tonkotsu soup. Garnish bean sprouts in the shape of a hill. Add green onions, then pieces of yakibuta Add pepper to taste. Hint: While cooking the meat make sure to add soup stock. Don’t let all the soup boil away.

In a deep large pot, bring water to a boil. Add tonkotsu. Cut baraniku or any meat with fat into 4-5 cm pieces. Wash bean sprouts and boil for1 minute. Slice green onions thinly. In Chinese noodlle bowls, put in 1-2 Tablespoons of soup stock. In a large pot of boiling water. Cook noodles 1-2 minutes to desired firmness. Drain noodles. Place in bowls immediately. Fill bowls 70-80% full with tonkotsu soup. Garnish bean sprouts in the shape of a hill. Add green onions, then pieces of yakibuta

Niku jaga

Ingredients: (4 servings) 200 g thinly sliced beef, 300 g potatos, 100 g carrot, 1 onion, 100 g itokonyaku (noodle style konyaku), 3 cups dashi (niban-dashi), 1 Tablespoon sugar, 3 Tablespoons mirin, 1 Tablespoon sake, 5 Tablespoons soysauce, 30 g frozen or canned peas, oil.

Preparation: Peel potatos and cut in half and then into 6-8 pieces. Soak in water. Cut carrots into pieces smaller than the potatos. Cut itokonyaku into a easy to eat size. Cut peeled onions in half. Slice halves. Cut beef into 3 cm pieces. How to make: Heat oil in pan. Lightly brown meat. Do not cook meat completely. Add onions, carrots, konyaku, potatoes. Continue to fry. After frying for awhile, add dashi. Skim the scum (aku) that may foam to the top. Reduce heat. Simmer and add sugar, sake and mirin. Place otoshibuta in pan. After 5 minutes, add soy sauce. Cook slowly until vegatables are cooked. After the flavor has steeped in, add peas. Peel potatos and cut in half and then into 6-8 peices. Heat oil in pan. Lightly brown meat. After frying for awhile, add dashi. Skim the scum (aku) that may foam to the top. Place otoshibuta in pan. Cook slowly until vegatables are cooked.

Curry rice

Ingriedents: (4 servings)

6 cups rice, 300g meat (block of beef thigh), 1 carrot, 2 potatos, 2 onions, *curry ru (premade pakcage)*120g, salt, pepper, 20g butter, salad oil.

Preparation: Make rice (harder than usual) -> see How to make rice. cut meat into bite size pieces, shake salt and pepper over it. Cut onion vertically cut halves into rough slices. Peel potatos,cut in half and into triangular pieces of 2-4. Cut carrot in the same way as potatos. How to make: In a skillet put oil and butter, turn on fire. Add meat, fry till surface is browned. Add onion, fry till translucent. Add carrots and potatos, fry throughly then add water. When it come to a boil remove foam from surface, boil till vegetables are soft. Turn off heat, break paste (block) into small pieces and put in. Simmer on a low fire till curry paste is melted entirely. Put rice on dishes put curry on rice. Serve with: Garnish with rakkyo, pickles, fukujinzuke.

Cut onion vertically cut halves into rough slices. Fry meat till surface is browned. When it come to a boil remove foam from surface, boil till vegetables are soft. Turn off heat, break paste (block) into small pieces and put in.

Kitsune Udon

Ingredients: (for4 servings) 4 packs of udon noodles, 6 cups of ichiban-dashi, 1 teaspoon sugar, 1 Tablespoon mirin, 1/2 cup usukuchi (lightly flavored ) soy sauce, Kitsune (cooked abrage; 4 pieces of aburage, niban-dashi, 3 Tablespoons sugar, 4 Tablespoons usukuchi soy sauce), 1 green onion.

Preparation:Noodle’s soup (men tsuyu) Heat up ichban-dashi. Add sugar, mirin, soysauce. Turn off gas before it comes to a boil. Cooking aburage Cut in half To remove oil, place aburage in scalding water. In a different pot add sugar to niban-dashi. Add aburage. After flavor seeps in, add soysauce and heat up for 3-4 minutes. Turn off gas. Allow flavor to seep in further. Yakumi (Topping) Thinly slice green onion. Soak in water, then dry. How to Make: Boil udon and drain. With partially cooked udon boil in hot water to heat up. With dry udon add noodles slowly to boiling water. Bring to boil again and add 1 cup water. Boil 10-15 minutes. Add 1/2 water, bring to a boil again. Drain noodles. Save leftover noodle water to warm serving bowls. Put noddles in empty warmed bowls. Add aburage then heated up soup (tsuyu) Garnish with sliced green onion. note: Kitsune means fox. People believed foxes have supernational power and like aburage. To remove oil, place aburage in scalding water. Drain abrage. Squeeze lightly. In a different pot add sugar to niban-dashi. Add aburage