92 Best Authentic Japanese Food Recipes

92 Best Authentic
Japanese Food
Recipes
Your complete online cookbook for
homemade Japanese dishes featuring the
most popular dishes from Japan.
Haamalu Limited Inc.
1st Edition
Introduction .........................................................7
30 Best Authentic Japanese Food Recipes .........8
Hamburg ...........................................................................................................................9
Chicken Karaage ..............................................................................................................11
Nikujaga .......................................................................................................................... 13
Japanese-Style Gyoza...................................................................................................... 15
Pork Shogayaki ................................................................................................................ 17
Beef Roll Up ....................................................................................................................19
Stir-Fried Pork and Vegetables .......................................................................................21
Garlic Buttered Salmon ..................................................................................................23
Omurice (Omelette Rice)................................................................................................25
Maki Sushi (Sushi Rolls) ................................................................................................27
Ebi Chili ..........................................................................................................................29
Chinjao Rosu (Stir Fried Beef and Japanese Peppers) ..................................................31
Korokke (Potato and Meat Croquette) ...........................................................................33
Potato Salad ....................................................................................................................35
Mabo Tofu .......................................................................................................................37
Sweet and Sour Meatballs .............................................................................................. 39
Chawanmushi (Steamed Egg Custard) ...........................................................................41
Tempura ..........................................................................................................................43
Nibuta Nitamago (Braised Pork and Eggs) ....................................................................45
Hoikoro ...........................................................................................................................47
Chicken Teriyaki .............................................................................................................49
Iritori............................................................................................................................... 50
Saba Misoni (Simmered Mackerel in Miso Sauce) ........................................................52
Tonjiru (Pork and Vegetables Miso Soup) .....................................................................54
Stuffed Cabbage Rolls .....................................................................................................56
Spaghetti with Meat Sauce .............................................................................................58
Buri Daikon (Simmered Yellowtail Fish and Daikon) ...................................................60
Simmered Squid and Satoimo (Ika to Satoimo no Nimono) .........................................62
Goya Chanpuru (Stir-Fried Bitter Melon) .....................................................................64
Spinach with Sesame Sauce (Horenso No Goma-Ae) ...................................................66
Easy to Prepare Japanese Beef Recipes - Simple
Dinner Ideas ......................................................67
Simple Beef Steak ...........................................................................................................68
Stir-Fried Beef with Red Bell Pepper and Bokchoy .......................................................70
Microwaved Beef Steak ...................................................................................................72
Simered Beef and Mushrooms .......................................................................................74
Creamy Beef Stew with Napa .........................................................................................76
Beef, Daikon and Carrot Tomato Stew ...........................................................................78
Sukiyaki with Burdock Root ...........................................................................................79
Beef Balls and Deep Fried Eggplants ............................................................................. 81
Sesame Stir Fried Beef with Lotus Root and Carrots ....................................................82
Stir Fried Beef and Summer Vegetables ........................................................................84
Stir Fried Curry Beef with Carrots and Burdock ...........................................................86
Beef with Bokchoy and Peanuts .....................................................................................87
Simple Stir Fried Beef .................................................................................................... 89
Easy Chicken Dishes - Japanese Food Recipes 90

Steamed Chicken and Peppers ....................................................................................... 91
Spicy Fried Chicken Wings .............................................................................................93
Creamy Chicken Stew .....................................................................................................94
Chicken Tomato Curry Stew...........................................................................................96
Deep Fried Chicken Thighs Salad ..................................................................................97
Deep Fried Chicken & Eggplants in Vinegar Sauce .......................................................99
Cheese and Parsley Chicken Nuggets ...........................................................................101
Green Beans and Carrot Chicken Rolls ........................................................................102
Crispy Fried Chicken Wings .........................................................................................103
Miso, Mayo and Cheese Topped Chicken ....................................................................104
Fried Chicken Thighs and Scallions ............................................................................. 106
Salted Fried Chicken .....................................................................................................107
Stir-Fried Chicken, Potato and Shiso ...........................................................................108
Stir-Fried Garlic Mustard Chicken ...............................................................................109
Chili Chicken and White Beans.....................................................................................110
Chicken Mizoreni (Simmered Chicken with Grated Daikon) ......................................112
Chicken in Tomato Sauce Pasta ....................................................................................113
Chicken and Bokchoy Soup ........................................................................................... 114
Chicken and Avocado Nori Rolls...................................................................................116
Jibuni (Simmered Chicken and Spinach) .....................................................................118
Steamed Chicken and Cabbage with Sesame Sauce.....................................................120
Honey Garlic Chicken Teriyaki .....................................................................................122
Chicken, Tomato and Cucumber Salad ........................................................................124
Chicken and Soba Salad ................................................................................................126
25 Japanese Pork Dishes, Quick and Easy Family

Style Recipes ...................................................128
Subuta (Sweet and Sour Pork) ......................................................................................129
Cheese-Flavored Pork Piccata ....................................................................................... 131
Braised Spare Ribs ........................................................................................................133
Braised Pork Bellies (Buta no Kakuni) .........................................................................135
Miso Nikujaga ...............................................................................................................137
Tonkatsu........................................................................................................................139
Harumaki (Japanese Spring Rolls) ..............................................................................140
Ume Shiso Cheese Hasami Katsu .................................................................................143
Carrot Green Beans Pork Roll Katsu ............................................................................144
Pork and Asparagus Roll Katsu .................................................................................... 146
Deep Fried Pork and Vegetables with Chili Sauce .......................................................147
Pork Tatsuta-Age ..........................................................................................................149
Pork and Scallions Kushikatsu ......................................................................................151
Fried Pork Chops in Onion Sauce .................................................................................153
Ginger Pork Rolls ..........................................................................................................155
Pork Tomato Cheese...................................................................................................... 157
Stir Fried Pork and Vegetables .....................................................................................158
Pork Miso Stir Fry .........................................................................................................160
Sweet Pork with Aburaage and Piiman .........................................................................161
Pork and Spinach Cream Stew......................................................................................162
Pork and Cabbage Soup ................................................................................................164
Pork and Chinese Cabbage Stir Fry ..............................................................................165
Pork and Cabbage Stir Fry ............................................................................................167
Stir Fried Pork With Shiso and Umeboshi ................................................................... 169
Pork and Cucumber with Chili Sauce ...........................................................................170
Introduction
In this short ebook, you ll find the recipes with the complete ingredients list and step by step
cooking instructions for the recipes I am teaching in my Udemy course 92 Best Authentic
Japanese Food Recipes . I m sure you ll find this ebook very helpful and handy specially
when you want to do your grocery shopping.
The sections in this ebook are patterned after the sections in the Udemy class. It is composed
of 4 sections.
In the first section, you ll find the recipes for the most popular or favorite Japanese
homemade dishes. There are a total of 30 recipes in this section and everything are easy to
make and a sure win for the family for every dinner.
In the second section, you ll find a set of recipes for easy to make Japanese beef recipes.
There are a total of 13 recipes in this section.
The third section is composed of 24 easy to prepare Japanese chicken recipes. This section
features simple, easy to make as well as traditional Japanese recipes for chicken.
The last section is composed of 25 Japanese pork recipes which everyone will love. In this
section, you ll learn the different ways pork are prepared at Japanese households.
Section 1
30 Best Authentic Japanese

Food Recipes
In this section, I have compiled the recipes for the 30 most popular homemade Japanese food
and will be teaching it to you in a simple and easy to understand approach. It includes
traditional Japanese recipes like iritori, saba misoni, tonjiru; classic Japanese recipes like
sushi rolls, chawanmushi, karaage, nikujaga; as well as Japanese versions of mabo tofu,
potato salad, stuffed cabbage rolls, and sweet and sour meatballs.
In this section, you will learn many cooking techniques which are very helpful in improving
your kitchen skills.
Step by step instructions, and demonstrations as well as helpful tips will guide you to prepare
healthy and delicious Japanese meals at home. Useful information such as the cooking time
and calorie count has been added in the lectures. Printable copies of the 30 recipes taught in
this course is available.
Learn more about Japanese cooking. The recipes are very simple and requires minimum
effort. Simple recipes using simple ingredients can be delicious when done right.
Hamburg
Ingredients: (serves 2-3)
- 250 grams mixed ground pork and ground beef

- 1/2 onion
- 1/3 teaspoon salt
- pepper
- 1 tablespoon panko
- 2 tablespoon milk
- 1 egg
- 2 tablespoon vegetable oil
- 100 mL water
Sauce
- 50 mL water
- 1 1/2 tablespoon soy sauce
- 1 tablespoon mirin
- 1 clove garlic, grated
- 1 tablespoon butter
Cooking Procedure:
1. Mince the onion. Heat a pan using medium then add 1 tablespoon of vegetable oil. Sauté
the onions until it is translucent and soft.
2. In a mixing bowl, combine the ground meat, salt, pepper, panko, milk, and 1 egg. Add 2/3
of the amount of the cooked yellow onion then mix the ingredients well using a spatula.
3. Divide the hamburg into 2 to 3 equal portions. Form each portion into balls then play
catch by tossing each ball from your one hand to another a few times. This process
removes any air that may have formed within the meat mixture. Flatten out the balls then
put it in a plate then refrigerate for about 30 minutes.
4. After refrigerating the hamburg, prepare the pan to be used for frying. Heat the pan using
medium then add 1 tablespoon of vegetable oil.
5. Fry the hamburg then turn over once the other side has browned. After turning over, add
100 mL water then cover the pan. Simmer until almost all of the water has evaporated.
6. Check if the hamburg is cooked by piercing the center with a toothpick or bamboo skewer.
If the liquid that comes out is clear and not reddish, it means that the hamburg is cooked.
Remove the hamburg from pan then put it on a serving plate.
7. Prepare the sauce by mixing water, soy sauce, mirin, and grated garlic. In the same pan
used for cooking the hamburg, melt 1 tablespoon of butter. Add the cooked onions and
then add the prepared sauce for gravy. Bring to a boil then pour it on top of the hamburg
then serve.
Note:
You can substitute all purpose flour if you don t have panko, a Japanese-style breadcrumbs.
Chicken Karaage
Ingredients: (serves 4)
- 3 pieces boneless chicken thighs

- oil for deep frying
A (marinade)
- 1 tablespoon ginger, grated

- 1/2 tablespoon soy sauce
- 1/2 teaspoon salt
B (coating)
- 2 eggs
- 4 tablespoon flour
Cooking Procedure:
1. Wash the chicken thighs then dry it using a paper towel. Using a fork or the end point of a
knife, make a few stabs on the chicken. Then cut it into bite size pieces.
2. Combine ginger, soy sauce, and salt (A). Mix it with the sliced chicken then marinate for
about 20 minutes. Put the ingredients in an airtight container.
3. Whisk the eggs then mix it with flour (B).
4. In a bowl, mix the marinated chicken and the coating.
5. Add oil in a pan then heat until 200 C (392 F).
6. Deep fry the chicken for about 8 minutes. Do not crowd the chicken in the pan, cook in
batches if needed.
7. Remove the fried karaage from pan then put it in a cooling rack to remove excess oil then
you can serve.
Note:
Avoid touching the chicken karaage when the coating is still soft. This may cause to remove
the coating while deep frying.
Nikujaga
- 200 grams thinly sliced beef

- 3 pieces medium sized potatoes
- 1 onion
- 1 carrot
- 100 grams shirataki (shredded devil s tongue fruit jelly)
- 20 grams snow peas
- 1 tablespoon sesame oil
- salt
A (soup)
- 1 cup dashi
- 4 tablespoon sugar
- 4 tablespoon soy sauce
Cooking Procedure:
1. Peel and cut the potatoes into quarters then soak it into water to avoid discoloring. Peel
and cut the carrot to about 1 1/2 inch pieces. Remove the hard fiber of the snow peas. You
can do these by tearing a small piece from one end then pull the fiber on the sides. Cut it
into half. Slice the onion to 1 1/2 inch squares.
2. Put water in a pot then bring it to a boil. Add the carrot pieces and boil it for 1 minute.
Remove from pot. Drain 100 grams of shirataki then boil it for a minute. Remove from pot.
Add some salt in the pot then boil the snow peas for a minute, then remove.
3. In a bowl, combine dashi stock, sugar and soy sauce (A).
4. Heat pan over medium heat. Add sesame oil then add the the beef. Before the beef is
cooked through, add the potatoes, carrot and onion. Stir fry for about 2 minutes.
5. Add the soup then bring to a boil. Remove any foam that may have formed. Reduce the
heat to low then cover and simmer for 10 minutes.
6. Mix the ingredients in the pan. Add the shirataki then cook for another 10 minutes.
7. Add the snow peas. Mix then turn off the heat. Put the nikujaga in individual serving bowls
then serve as side dish or main dish.
Note:
To prevent the potatoes from crumbling during the long time of cooking, plane off its corners.
This slicing technique is called mentori in Japanese.
Japanese-Style Gyoza
- 24 pieces gyoza wrappers

- 400 grams napa cabbage
- 1 stem garlic chives
- 200 grams ground pork
- 3 tablespoons chopped scallions
- 1/2 teaspoon grated ginger
- 1 clove garlic, grated
- 2 tablespoon oil
A (seasonings)
- 2 tablespoon sake
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- pepper
- 1 tablespoon cornstarch
- 1/2 tablespoon sesame oil
Cooking Procedure:
1. Chop 400 grams of napa cabbage into very small pieces. Add salt and leave it for about 20
minutes. Afterwards, squeeze the cabbage to remove water.
2. Chop the scallions. Cut the garlic chives into fine pieces. Cut the white part of long green
onions into fine pieces. Grate the garlic and the ginger.
3. In a bowl combine sake, soy sauce, sugar, pepper, cornstarch and sesame oil (A).
4. In a mixing bowl, combine the ground pork, cabbage, garlic chives, scallions, ginger,
garlic, and the seasonings. Mix the ingredients well using your hands.
5. Wrap the filling with gyoza wrappers. You can put 1 spoonful of meat mixture per wrapper.
6. Heat a pan using medium high heat. Add 1 tablespoon of vegetable oil then add the gyoza
pieces in the pan. Fry it until the bottom part of the gyoza turns brown.
7. Add water up to about half of the height of the gyoza pieces. Bring to a boil then cover the
pan and simmer the gyoza for about 3 minutes. Remove the lid then wait until the water
evaporates. Turn off the heat then you can try different sauce such as vinegar, soy sauce
and chili oil.
Note:
After you wrap gyoza, cook or freeze it right away. Otherwise, water from the ingredients will
start to make the wrapper wet.
Pork Shogayaki
- 400 grams thinly sliced pork

- 2 tablespoon grated onion
- 1 tablespoon oil
A (seasonings)

- 2 1/2 tablespoon sake
- 1 small piece of ginger
- 1 tablespoon vinegar
Cooking Procedure:
1. Dry the pork using paper towel. Make a few cuts on the fat part of the pork. Dust the pork
with some flour.
2. Heat a pan using strong heat. Add oil then fry the pork. Make sure to turn the pork to the
other side. Remove the pork from pan.
3. Grate the onion and ginger.
4. In a bowl, combine the soy sauce, sake, ginger, sugar, vinegar (A).
5. On the same pan used to fry pork, add onions then cook for a minute. Add the seasonings
(A) then bring to a boil. Let it boil for about 10 seconds.
6. Turn off the heat then put the fried pork in the pan.
7. Mix well then serve.

Note:
Using knife or scissors, make a few cuts on the fat part of the pork so that it will not curl up
or it will remain flat during cooking.
Beef Roll Up
- 8 pieces thinly sliced beef (about 240 grams)

- 1/2 carrot
- 150 grams green beans
- 1 cup dashi stock
- 1 1/2 tablespoon oil
- flour
- salt
B (seasonings)
- 1/2 tablespoon sugar

- 1 tablespoon sake
Cooking Procedure:
1. Cut the carrots lengthwise. Then cut further until you get 8 carrot sticks. Remove the hard
fiber from the sides of the green beans.
2. Bring to a boil, 1 cup of dashi then put the carrots and green beans. Cook the vegetables
until soft then remove the vegetables from pan.
3. Mix flour and salt in one bowl. You will not need a lot of this so do not put too much. Lay
down the beef slices then spread the flour and salt on top of it. Place 1 carrot sticks and 8
green beans on the end of the meat, and then roll up. Repeat for each strip of meat.
Spread flour and salt again on each roll.
4. On another bowl, mix sugar, sake, and soy sauce (B).
5. Heat a pan using medium heat. Add oil. Once the oil is hot, add the beef rolls then fry.
6. Once the beef turns brown, add B then continue cooking.

7. Turn off the heat when you see that the rolls doesn t produce liquid anymore. Slice the
beef rolls into smaller pieces then serve.
Note:
Boiling the carrot and green beans with dashi gives the vegetables a more pronounced taste.
If you don t have dashi, you can just boil the vegetables simply with salt and water.
Stir-Fried Pork and Vegetables
Ingredients:

- 1/2 scallions
- 250 grams (about 2-3 leaves) cabbage
- 3 cm carrot
- 250 grams bean sprouts
- 50 grams garlic chives
- salt
- pepper
- vegetable oil
Cooking Procedure:
1. Slice the scallions diagonally. Remove the hard part of the cabbage and cut it into about 4-
centimeter squares. Slice the carrot into thin 1-centimeter strips. Remove the coating of the
head part of the bean sprouts if it s still present. Chop the garlic chives to have about 4-
centimeter lengths.
2. Slice the pork into 3-4 centimeter pieces then sprinkle with some salt and pepper.
3. Heat a pan using strong heat. Add a little vegetable then cook the pork until it is no longer
reddish. You can remove excess oil using a kitchen paper.
4. Add the scallions, cabbage, carrot, 1/3 teaspoon of salt, and pepper then stir fry for 3-4
minutes.
5. Add the bean sprouts and garlic chives then stir fry for another 3-4 minutes.
6. Add sesame oil then mix once.
7. Turn off the heat then serve.

Note:
Dry the vegetables well before cooking to prevent it from producing excess water while
cooking. The dish will not be as tasty when there s too much water from the vegetables.
Garlic Buttered Salmon
- 4 pieces salmon
- 3 cloves garlic
- salt
- pepper
- flour
- vegetable oil
- 20 grams butter
Side dish
- 1 potato
- shimeji mushrooms
- 1/4 onion
- salt
- pepper
Cooking Procedure:
1. Wash and dry the salmon pieces then put some salt and pepper on it then leave it aside.
Slice the garlic thinly, crosswise.
2. Meanwhile you can prepare the side dish. For the potato: completely cover it with a plastic
wrap then microwave until it becomes soft. I ve cooked it for about 5 minutes using 700W.
Once it is soft, make a hole at the center then put some salt and pepper on it. Leave it
aside.
3. For the shimeji mushrooms: slice about 1/4 piece of an onion. Heat a pan using medium
then add some olive oil. Add the onion then sauté until translucent and soft. Then, add the
shimeji mushrooms then stir fry until the mushrooms are coated with oil and it is cooked.
Add a little salt and pepper before turning off the heat.
4. Heat a pan using low heat. Add oil and garlic. Cook and stir until the garlic has browned
but not burned. Then, remove the garlic from the pan.
5. Dust the salmon with some flour. Pat it to remove excess flour. Heat the same pan used for
frying garlic. Use medium heat. Put the salmon in the pan. Fry one side for 2-3 minutes
then flip and fry the other side for 3-4 minutes.
6. Turn off the heat and while the pan is still hot, add the butter and let it completely melt.
7. Add back the garlic then serve the salmon with the potato and shimeji mushrooms.
Note:
You can use other side dish for this dish like green beans and fried tomatoes. Use colorful
side dish to make the dish look livelier and more appetizing.
Omurice (Omelette Rice)
Ketchup rice
- 4 cups steamed rice (good for 4)

- 100 grams Wiener sausage
- 100 grams canned corn kernels
- 5 pieces fresh button mushrooms (you can also use shiitake)
- 1/2 onion
- 6 tablespoon tomato ketchup
Omelette
- 8 eggs
- salt
- pepper
- 4 tablespoon milk
- 1 tablespoon oil
- 40 grams butter
Cooking Procedure:
1. Slice the Wiener sausages into thin rounds with about 2-3 millimeters thickness. Remove
the stem of the mushroom then slice the head part thinly. Drain the liquid from the canned
corn. Dice the onion with about 1 centimeter widths.
2. Heat a pan using medium heat. Add some vegetable oil then sauté the onion until
translucent and soft. Add the Wiener sausages and mushrooms then mix. Add the canned
corn kernels and ketchup. Add 1/3 teaspoon of salt and pepper. Mix well then cook until
the ketchup liquid has evaporated.
3. Add the steamed rice then mix well until the rice evenly gets the nice reddish color. Now
you have your ketchup rice. Divide it into 4 equal portions.
4. Whisk 2 eggs with 1 tablespoon of milk and some salt and pepper.
5. Heat a pan using medium heat. Add 10 grams of butter then let it melt completely. Add the
whisked egg.
6. Lower the heat when the bottom of the egg has set but still soft on top. Put the ketchup
rice on top of the egg near the edge of the pan. Using a spatula, fold the omelette until it
covers the ketchup rice. Hold one plate in one hand and the pan on the other then flip the
pan to place the omurice on the plate.
7. Using a paper towel, cover the omurice then shape until it forms an oval shape. Add some
ketchup on top for some decoration. Repeat steps 4-6 three times for the other portions of
the ketchup rice.
Note:
It s easier to cook omurice when you use a semi-deep, nonstick pan.
Maki Sushi (Sushi Rolls)
- 2 cups steamed Japanese rice

- 4 pieces nori
- water with some drops of vinegar (vinegar water)
Sushi Roll A
- 80 grams ground tuna

- 1/2 cucumber
- 1 egg
- 1 tablespoon umeboshi (pickled plum)
Sushi Roll B
- salmon
- 1/4 avocado
- lemon juice
- 2 pieces sliced cheddar cheese
- 1/2 cucumber
C (for tuna marinate)

- 1/2 tablespoon sake
D (for scrambled egg)
- 1 teaspoon sugar
- salt
E (for sushi rice)
- 1/3 teaspoon salt
Cooking Procedure:
1. Marinade the tuna in C for about 30 minutes. Slice the 1/2 cucumber into 4. Remove the
seeds from umeboshi then mash it with a fork. Whisk 1 egg then add sugar and salt (D).
Heat a pan using medium heat then add a little vegetable oil. Then fry the egg.
2. Slice salmon into 1 cm strips. Slice the cheese into 1 cm strips. Slice the avocado into
several strips then add a few drops of lemon juice. Slice the cucumber into half lengthwise.
3. In a bowl, mix vinegar, sugar and salt (E) then pour it to the steamed rice. Mix well then
divide the sushi roll into 4 equal portions.
4. Put the nori on top of a bamboo sushi rolling mat with the shiny side facing down. Put 1/4
of sushi rice on top of nori. Dip the tip of your fingers on the vinegar water then evenly
distribute the sushi rice on the nori. Make sure to leave about an inch at the far edge of
nori without rice.
5. Place half of the the ingredients listed in A near the edge of the nori. Then swiftly roll the
nori over the filling and land after the edge of the filling. Make sure you re holding the
ingredients well. Finish rolling until the edge of the nori.
6. Slice the maki sushi at the center then cut each half into 3-4 equal parts. Wipe the knife
with the damp towel after each cut to remove the rice that may have sticked in the knife.
7. Repeat cooking procedures 4-6 for the other half of ingredients for sushi roll A. Divide
ingredients for sushi roll B then follow the same procedure.
Note:
Be creative by mixing different fillings in one roll using the ingredients that you have.
Ebi Chili
Ingredients: (Serves 2-3)
- 12 black tiger prawns

- 1/2 teaspoon salt
- 1 tablespoon corn starch
- few drops of water
Seasoning
- 1/8 teaspoon salt

- a pinch of pepper
- 1 teaspoon sake
- 1 egg white
- 1 tablespoon corn starch
Chili Sauce

- 1 1/2 tablespoon chopped ginger
- 1 1/2 tablespoon chopped garlic
- 1 1/2 teaspoon doubanjiang (chili bean paste)
- 100 ml chicken stock
- 1 tablespoon sake
- 1/4 teaspoon salt
- 2 teaspoons sugar
- 1/2 scallions
- 1 tablespoon corn starch dissolved in 2 tablespoon water
- 1/2 teaspoon vinegar
Cooking Procedure:
1. Peel and remove the tails of the tiger prawns. Devein the prawn by pulling out the sand
vein at the back of the prawns. Make a slit along the middle of the back part of the prawn.
Rub the prawns with 1/2 teaspoon of salt. Add 1 tablespoon corn starch and toss to coat
then sprinkle some water and continue to rub the prawns. Using a running water, wash the
prawns and drain. Dry the prawns using a kitchen cloth or paper.
2. Mince the ginger and garlic. Make a cut in the long green onion lengthwise. Turning it
halfway over, make another cut across the first, quartering the onion lengthwise. Chop the
scallions into fine pieces.
3. Put the prawns in a bowl. Then add 1/8 teaspoon of salt and a pinch of pepper. Add 1
teaspoon sake, egg white from 1 egg, and 1 tablespoon corn starch. Toss to coat the
prawns.
4. Heat a pan using medium high heat and add 1 tablespoon of vegetable oil. Once the oil is
hot, fry the prawns. Turn it over once you see the tail part of the prawn becomes a little
red. Remove the fried prawns from pan.
5. Heat a pan using medium high heat and add 1 tablespoon of vegetable oil. Add the ginger
and garlic and sauté until you smell the aroma coming from both ingredient. Add 1 1/2
teaspoon doubanjiang and 2 tablespoon tomato ketchup then mix. Add 100 ml chicken
stock, 1 tablespoon sake, 1/4 teaspoon salt, 2 teaspoons sugar and bring to a boil. Add the
scallions then let it boil for another minute.
6. Mix the prawns with the chili sauce and stir. Add 1 tablespoon cornstarch dissolved in 2
tablespoon water and 1/2 teaspoon vinegar. Stir until the sauce thickens a little.
7. Transfer the ebi chili to a serving plate and serve.
Note:
You can also use frozen shrimps if you don t have much time to peel and wash the prawns.
Chinjao Rosu (Stir Fried Beef and Japanese Peppers)
- 250 grams beef (steak cut)

- 5-6 pieces piiman (Japanese green bell peppers)
A (Marinade)
- 1 teaspoon grated garlic

- pepper
- 1/2 tablespoon cornstarch
B (Seasonings)
- 1 tablespoon sake
- 1/2 tablespoon oyster sauce
Cooking Procedure:
1. Cut the beef into thin strips. Combine grated garlic, pepper, soy sauce, cornstarch and
vegetable oil (A). Mix them well the add it to the beef. Mix then leave for about 20
minutes.
2. Cut the piiman into half lengthwise. Remove the head part and the seeds. Then cut into
strips, almost the same size as the beef.
3. Mix sake, soy sauce, and oyster sauce.
4. Heat a pan using medium. Then, add 2 tablespoon of vegetable oil.
5. Cook the marinated beef until it is half cooked then add the piiman and stir-fry.
6. Add the seasonings then mix.
7. Cook for about 2 more minutes while continuously frying then turn off the heat. Your
chinjao rosu is now ready.
Korokke (Potato and Meat Croquette)
- 4 pieces potato
- 1/4 onion
- salt
- pepper
- flour
- egg
- panko
- oil (for deep frying)
- Worcestershire sauce
Cooking Procedure:
1. Wash the potatoes well. Bring water to a boil then add the potatoes. Cook until the
potatoes are soft. You can check if it s cooked when you can easily pierce the potato with a
toothpick or a bamboo skewer.
2. Turn off the heat, remove potatoes from pan then let the potatoes cool down. Remove the
peel then mash.
3. Mince the onion. Heat a pan using medium heat then add some oil. Add the onion then
sauté until it is soft. Add the ground meat then cook until it is no longer reddish.
4. In a mixing bowl, combine the mashed potatoes, ground pork, onion, salt, and pepper.
Then mix well.
5. Make several balls then slightly flatten it to make korokke.
6. Prepare the coating for the korokke. In three separate bowls, put flour, whisked egg and
panko. Coat the korokke first with flour and then egg and lastly with the panko
breadcrumbs.
7. Put generous amount of oil in a frying pan then bring the temperature to 180 C. Deep fry
the korokke balls. Fry it until the color becomes golden brown. Remove from pan then
place in a cooling rack. The korokke doesn t need to be cooked long since the ingredients
are pre-cooked.
Note:
If you don t have a kitchen thermometer, you can check if the oil is hot enough for deep
frying when you see bubbles forming when you put the tip of your chopsticks in the oil.
Potato Salad
- 3 medium-sized potatoes
- 1/2 piece carrot
- 1 cucumber
- 1/4 yellow onion
- 4 slices of ham
- 1/3 teaspoon salt
- 1 teaspoon mustard
- 3 tablespoon mayonnaise
- pepper
Cooking Procedure:
1. Wash and peel the potatoes. Cut it into 4-6 pieces then soak in water. Peel the carrot then
cut into 4 lengthwise.
2. Remove the water used to soak the potatoes. Put the potatoes and carrot in a pan then add
water enough to cover the carrots and potatoes. Turn on the heat then bring to a boil and
cook until the carrot and potatoes soften. Remove the carrot pieces from the pan. Check if
the potatoes are cooked by piercing it with a small bamboo skewer or toothpick. If you can
pierce it easily, then it is done. Remove the water then put back the potatoes in the pan.
Turn on the heat to high for about 30 seconds while the potatoes are inside then turn off
the heat.
3. Put the potatoes in a mixing bowl then mash. Add some salt while it s still hot.
4. Slice the carrots thinly, with about 2-3 mm widths. Cut the onions into fine pieces. Slice
the ham so that the pieces will have about 1 3 cm size.
5. Slice the cucumber thinly. Then, put it in a water with salt. Then, squeeze it firmly to
remove moisture. Discard the water with salt.
6. Add the carrot, ham, cucumber, and onion in the bowl with mashed potatoes.
7. Add the mustard, mayonnaise, and pepper then mix. Your potato salad is now ready.
Note:
Removing the water in the pan with potatoes then putting it back to the heat is an important
process to remove the remaining liquid from the potatoes.
Mabo Tofu
- 1 block firm tofu

- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 100 grams ground pork
- 1/2 tablespoon doubanjiang (broad chili bean paste)
- 1 tablespoon tian mian jiang (sweet bean sauce)
- 2 tablespoon sake
- 150 mL chicken stock
- chopped scallions
- 2 teaspoon cornstarch dissolved in
- 1 1/2 tablespoon water
Cooking Procedure:
1. Drain the water from 1 block of firm tofu. Slice it into small cubes. Mince ginger, you will
be needing 1 tablespoon. Also mince, 2 cloves of garlic.
2. Heat a pan over medium heat then add a tablespoon of sesame oil. Add 100 grams of
ground pork then stir and cook until it is completely browned. Add the garlic and ginger.
Stir and cook until the aroma coming from the garlic and ginger comes out.
3. Add 1/2 tablespoon of doubanjiang and 1 tablespoon tian mian jiang. Mix well with the
ground meat.
4. Add 1 tablespoon of sake then wait for a minute or two or until the alcohol evaporates.
5. Add 150 mL of chicken stock, 1 tablespoon soy sauce and 1 tablespoon of sake. Bring to a
boil.
6. Add the sliced 1 block of tofu and chopped scallions.
7. Add 2 teaspoon of cornstarch dissolved in 1 1/2 tablespoon of water. Carefully mix then
remove from heat once the sauce slightly thickens.
Note:
You can add more doubanjiang if you want your Mabo Tofu spicier but be careful not to add
too much because the taste of this spice is strong.
Sweet and Sour Meatballs
- 400 grams mixed ground pork and beef

- 1 stalk scallion
- 1 small ginger
- 1 egg
- salt
- pepper
- 2 teaspoons sesame oil
- scallions and sesame seeds as toppings
- oil for frying
B (Sweet and sour sauce)
- 2 teaspoons chicken stock

- salt and pepper
- 2 teaspoons cornstarch
- 2/3 cup water
Cooking Procedure:
1. Slice thinly the scallions. Mince the ginger.

2. In a bowl, put the mixed ground beef and ground pork then add the scallions and ginger.
Add an egg, salt and pepper, cornstarch and sesame oil in the bowl then mix using your
hands.
3. Prepare the sauce by mixing chicken stock, sugar, vinegar soy sauce, tomato ketchup, salt
and pepper, 2 teaspoons cornstarch and 2/3 cup water.
4. Get about a spoonful of the meat mixture then form bite size balls.
5. Heat the oil for frying in a pan using 180 C heat. Fry the meat balls until the color turns
brown then remove from pan.
6. Heat a separate pan using medium heat then add the sauce mixture. Stir continuously until
the sauce thickens.
7. Add the fried meat balls to the sauce then serve while hot.
Note:
Mixed ground pork and ground beef are readily available at local Japanese grocery stores and
supermarkets. You can mix the meat yourself and the usual proportion of ground beef to pork
ratio is 7:3.
Chawanmushi (Steamed Egg Custard)
- 100 grams chicken fillet

- 2 eggs
- kamaboko (fish cake)
- 3 pieces shiitake mushrooms
- 1 piece myoga (Japanese ginger)
- 1 teaspoon sake
- 1/3 teaspoon salt
- 1/3 teaspoon soy sauce
- 2 cups dashi stock
Cooking Procedure:
1. Remove the skin of the chicken then slice it into bite size pieces.
2. Add 1 teaspoon of soy sauce and 1 teaspoon sake to the chicken then mix and set aside.
3. Cut the shiitake mushrooms into quarters. Get 4 bite-size slices from the fish cake (about 1
centimeter thick per slice). Slice the myoga thinly, this will be used for garnish.
4. Add 1/3 teaspoon salt and 1/3 teaspoon soy sauce to the dashi stock. Lightly beat two
eggs. Make sure to not make too much bubbles then add it to the dashi stock. Mix the egg
and dashi thoroughly.
5. Pour water in a deep pan until it reaches about 2 centimeters in height. Bring it to a boil.
6. While waiting for the water to steam you can put the chicken, kamaboko, shiitake then the
dashi and egg mixture into the cups.
7. Once the water boils, place the cups then cover. Bring the heat to high then cook for 1
minute or until the water reboils. Turn the heat to low then steam for 8 to 10 minutes or
until the egg is firm but soft like tofu. Garnish with myoga.
Note:
You can also use parsley as garnish instead of myoga.
Tempura
- 8 pieces shrimp
- 1 piece sweet potato
- 3 piiman (Japanese green bell peppers)
- 4 shiso leaves
A (for shrimp)
- salt
- sake
B (Coating)
- 1 1/2 cup tempura powder

- 1 1/2 cup cold water
C (Dip)
- 1/4 cup mirin

- 1/4 cup soy sauce
- 1 cup dashi
- grated daikon
- grated ginger
Cooking Procedure:
1. Peel the shrimp but keep the tail attaches. Make a slice at the back part of the shrimp then
remove the sand veins using a toothpick or bamboo skewer. Add 1 tablespoon cornstarch
then mix. Wash and rinse the shrimps then add salt and sake. Set aside.
2. Slice the sweet potato diagonally with widths of about 8 mm. Remove the seeds and head
part of the piiman then cut into 4 lengthwise.
3. Mix the tempura powder and cold water in a mixing bowl. Make sure that the water is cold
to make sure that the batter will remain light. Do not over-mix the batter, do not attempt to
work on the lumps otherwise the batter will be heavy. Dip the vegetable ingredients
completely except for the shiso leaves in which only one side must be dipped.
4. Pour oil into a deep pan to about 5 cm in height. Set the heat to 160 C. Fry the shiso
leaves until it becomes crispy. Remove from pan. Remove residual bits of batter from oil.
5. Increase the temperature of heat until the oil becomes 170 C then fry the sweet potatoes
and then the piiman. Remove from pan. Remove residual bits of batter from oil.
6. Dredge the shrimps into the batter then increase the heat until oil becomes 180 C. Fry
the shrimps then remove from pan once the tail becomes reddish in color.
7. Prepare the tempura sauce. Heat a saucepan using medium heat. Add mirin then bring to a
boil. Add the dashi and wait for it to boil. Then, add the soy sauce then wait again until it
boils. Turn off the heat then add the grated daikon and ginger.
Note:
Make sure the oil is the proper temperature. If it s not hot enough, the batter will absorb the
oil before it cooks and the tempura will be very greasy.
Nibuta Nitamago (Braised Pork and Eggs)
Ingredients (serves 4):
- 500 grams pork bellies

- 2 eggs
- vinegar
- 1 teaspoon oil
- 1 stem bok choy
A (Sauce)
- pepper
- 1/2 onion
- 2 slices ginger
- 1/2 piece star anise
- 3 tablespoon sake
- 3 cups water
Cooking Procedure:
1. Heat a pan using medium heat. Add a little oil then cook the pork until the color turns
brown. Turn to the other side then wait until it becomes brown as well. Turn off the heat.
2. In a deep pan, add the ingredients listed under A. Using high heat, bring it to a boil then
add the pork bellies. Bring the heat to low then simmer for 30 minutes.
3. While simmering the pork and sauce, you can boil the eggs. In a deep pan, put the eggs
then add water until it covers the egg. Add vinegar. Bring to a boil then once it boils
weaken the heat then wait for five minutes. Turn off the heat then put the eggs in a cold
water then remove the shell. Set aside.
4. After 30 minutes, turn over the pork then continue simmering for 10 more minutes. Turn
off the heat then add the eggs. Wait for the sauce to cool down.
5. While waiting for the sauce to cool down, you can prepare the bokchoy. Cut it into bite
size pieces. Heat a pan using medium heat. Add a little amount of oil then fry the bokchoy
until it is cooked but still crispy. Set aside.
6. Remove the pork and eggs from the pan then put in a serving plate. You can cut the eggs
into half. Put the bok choy on one side of the plate.
7. Remove the pork and eggs from the pan then put in a serving plate. You can cut the eggs
into half. Put the bok choy on one side of the plate.
Note:
Make sure to put the eggs to the sauce while the sauce is still hot. The eggs will absorb the
flavor of the sauce as it cools down.
Hoikoro
- 6 leaves of cabbage
- 150 grams bamboo shoots
- 1/2 yellow onion
- 8 cm piece of scallions
- ginger
- salt
- 1 teaspoon doubanjiang (chili bean paste)
- 1 tablespoon oil
- 1/2 tablespoon sesame oil
A (Sauce)
- 3 tablespoon miso
- 1 1/2 tablespoon sugar
- 1 tablespoon sake
- 1 teaspoon sesame oil
Cooking Procedure:
1. Slice the pork into bite size pieces. Prepare 6 leaves of cabbage then remove the hard part.
Then cut it into bite size pieces. Bamboo shoots must be sliced into bite size pieces as well.
Slice the scallions diagonally with about 2-centimeter widths. Slice the ginger into thin
strips. Slice the onion.
2. Prepare the sauce by combining the ingredients listed under A. Mix well then set aside.
3. Heat a pan using medium heat. Add 1 tablespoon oil then wait until it becomes hot. Add
some salt then add the cabbage and stir fry until done. Do not overcook the cabbage.
Remove from pan then set aside.
4. Using the same pan, add 1/2 tablespoon sesame oil. Wait until it becomes hot then add the
pork. Cook until the color changes then add the onion, ginger, and scallions. Mix well.
5. Once you smell the aroma coming out from the pan, add the doubanjiang (chili bean
paste) and then mix well. Cook for about a minute then add A. Mix well.
6. Add the bamboo shoots then mix and cook until fragrant.
7. Put back the cabbage, mix well then you can serve.
Note:
If you can not find red miso, you an also use the usual white miso but you might need to
adjust the taste by adding a little bit more salt.
Chicken Teriyaki
- 400 grams boneless chicken breast or thigh

- 6 pieces Japanese green bell peppers (piiman)
- oil
Cooking Procedure:
1. Using the tip of a knife or a fork, make several stabs on both sides of the chicken. This will
ensure that the chicken will absorb the taste of the marinade.
2. Mix soy sauce and mirin then pour it on the chicken. Press the chicken so that it will
absorb the liquid ingredients. Let it stand for about 10 minutes.
3. Meanwhile, prepare the piiman. Cut the piiman into half lengthwise then remove the head
and the seeds. Then, cut the half pieces again into half lengthwise.
4. Fry the piiman for about a minute. Do not cook too much.
5. Heat a pan using high heat. Add the chicken, skin side first. Then, turn over the chicken to
cook the other side. Turn over the chicken again then once the skin has browned, reduce
the heat to medium then cover the pan. Let it cook for about 4-5 minutes.
6. Remove the cover of the pan then add the remaining sauce used to marinate the chicken.
Set the heat to high then cook for about 30 seconds.
7. Turn off the heat. Slice the chicken then serve with the piiman on the side.
Note:
Do not add oil when frying the chicken to make the skin crispy.
Iritori
- 300 grams boneless chicken

- 1 block konnyaku (devil s tongue root jelly)
- 150 grams gobo (burdock root)
- 100 grams carrot
- 5 grams sliced dried shiitake
- 150 grams lenkon (lotus root)
- snow peas
- salt
- oil
A (Seasonings)
- 2 tablespoon sake
Cooking Procedure:
1. Start by preparing the chicken and vegetables.
- Cut the chicken into bite-sized pieces.

- Using your hands, tear the konnyaku into bite-sized pieces.
- Peel the gobo then use a rolling cut to cut it into bite-sized pieces.
- Peel the carrots then do a rolling cut to cut it into bite-sized pieces. Peel the lotus root
then cut into half lengthwise. Cut each half piece again lengthwise then do a rolling cut
to cut it into bite-sized pieces then soak in water.
- Soak the dried shiitake mushrooms in water.
- Remove the hard fiber from the sides of the snow peas. Then prepare a hot water then
add some salt. Add the snow peas on the hot water until slightly cooked.
2. Next, pre-boil the ingredients.
- Put water in a pan then bring it to a boil.

- Put the chicken in the pan then boil it quickly, about 2 minutes. Remove the chicken
from pan then drain.
- Next, put the konnyaku in the boiling water then leave it for a minute. Remove then
drain.
- Add the gobo in the boiling water then remove from pan after a minute. Afterwards, soak
it in water.
3. Heat a pan using medium heat. Add some oil then stir fry the chicken once the oil
becomes hot.
4. Add the konnyaku, gobo and drained shiitake in the pan. Stir fry the vegetables with the
chicken. Pour water in the pan enough to cover the ingredients. Wait for it to boil.
5. Meanwhile, you can mix the ingredients listed under A.
6. Once the liquid in the pan boils, reduce the heat then remove any foam that may have
formed. Add A then mix and wait for three minutes then cover the pan. Simmer for about
15 minutes.
7. Once the vegetables are cooked, add the lotus root, discarding the water used to soak it.
Use strong heat then cook until the lotus root is done. Mix well so that all vegetables will
absorb the flavor from the sauce. Then, add the snow peas then cook for another minute
or until the snow peas are done. Turn off the heat then you can serve.
Note:
Rolling cut or rangiri" is a cutting technique in Japanese cuisine. This makes an attractive
shape for vegetables for stews and simmered dishes and allows vegetables to absorb
seasonings faster. To do this, cut diagonally from the end of a long rounded vegetable while
rotating the vegetable a quarter between the cuts.
Saba Misoni (Simmered Mackerel in Miso Sauce)
- 4 saba (mackerel) fillets (enough for 4 people)

- 1 big ginger
- 100 grams scallions
- 1 pack of shimeji mushrooms
- 2-3 tablespoon vinegar
A (Sauce)
- 4-5 tablespoon miso paste

- 1/2 cup sake
- 4-5 tablespoon mirin
Cooking Procedure:
1. Slice the green onions thinly, diagonally. Remove the root part of the shimeji mushrooms
then separate the mushrooms from each other. Peel the ginger and slice it into very thin
strips. Do not throw the peel. Mix the ingredients listed under A.
2. Prepare the saba. Wash the saba then make 2 shallow parallel cuts at the center of each
piece. Add 2-3 tablespoon of vinegar in a warm water, mix then pour it onto the saba.
Leave it there for a minute then remove the vinegar water then wash the saba with water.
3. Add 1 1/2-2 cups of water in a pan. Add the ginger peel and half of the amount of A
mixture. Bring it to a boil using medium heat.
4. While waiting for the liquid to boil, cut out a sheet of aluminum foil so that it covers the
diameter of your pot. Fold the edges of the foil to form a circle that will fit inside the pot.
Using a chopsticks, make a vent at the middle of the foil. This foil cover is an improvised
wooden drop lid called otoshibuta used in Japanese kitchen. This has the purpose to
distribute the heat evenly so the ingredients will be cooked fast and evenly.
5. Once the the liquid starts to boil, add the saba with skin side up then put the foil on top.
Simmer for about 10 minutes.
6. Remove the foil then add the rest of A mixture, scallions and shimeji mushrooms. Cover
then simmer for about 3 minutes.
7. Turn off the the heat. Remove the ingredients leaving the sauce in the pan to allow it to
thicken further. Once the consistency of the sauce is thicker, put extra sauce on top of the
fish then serve.
Note:
After cooling, you can refrigerate the saba misoni overnight so that the fish will absorb the
flavor of the sauce more.
Tonjiru (Pork and Vegetables Miso Soup)
- 200 grams pork

- 1/2 gobo (burdock root)
- 1 potato
- 1 konnyaku (devil's tongue fruit jelly)
- 3 cm carrot
- 3 cm daikon
- 4 1/2 cups dashi stock
- 3-4 tablespoon miso paste
- vinegar
- oil
Cooking Procedure:
1. Slice the pork strips into 2 cm pieces.
2. Peel the skin of the gobo using a peeler then slice it thinly diagonally. Soak in water with a
few drops of vinegar afterwards.
3. Wash and peel the potato. Cut it into 1 centimeter cubes then drain in water.
4. Pour water in a pan then heat it. Before the water boils, add the whole block of konnyaku
and leave in water for 2-3 minutes. Remove the konnyaku from water afterwards then cut
into small cubes.
5. Peel the carrot then cut it into vertical strips thinly. For the daikon, peel then cut to form
thin rounds. Then cut so that the pieces have quarter circles in shape.
6. Heat a pan using medium heat. Add some oil then fry the pork until it is no longer reddish.
Add the dashi stock then use strong heat. Drain the gobo and potato then put it in tje pan.
Add the konnyaku, daikon and potato. Bring to a boil then cover. Remove any foam that
may have formed. Simmer until the vegetables are soft.
7. Once vegetables have softened, reduce heat to medium. Add the miso paste, make sure it
is dissolved completely. Mix then turn off the heat before the soup reboils.
Note:
Once you add miso, never let the soup boil because miso will lose its taste.
Stuffed Cabbage Rolls

- 1/2 onion
- 1 whole head cabbage
A (for meat mixture)
- 1/2 teaspoons salt

- pepper
- 2 tablespoon sake
B (for soup)
- 3 beef bouillon cubes (1 cube per 300 mL water)

- 4 cups water
- salt
Cooking Procedure:
1. In a large pan, bring water to a boil. Remove the core part of the cabbage then put the
cabbage in the boiling water. Completely submerge the cabbage head then boil until you
can easily remove individual leaves. You can use chopsticks and tongs to make this
process easier. Take about 12 cabbage leaves. Put the leaves in a bowl with cold water.
2. Dry the cabbage leaves then remove the hard part but do not discard it.
3. Mince the onion. Also, chop into fine pieces the hard part of the cabbage which was
removed after boiling.
4. In a bowl, mix the ground meat, mince onion and hard part of cabbage, 1/2 teaspoon salt,
pepper, and 2 tablespoon sake. Mix well then divide into twelve equal parts.
5. Form the meat mixture into oblongs then place it at the stem end of the cabbage. Roll the
cabbage up tightly while you tuck the sides of the leaf as you roll. Insert a toothpick to
secure the edge.
6. In a pan, pour 4 cups of water then add the beef bouillon cubes. bring to a boil then add
the cabbage rolls. Simmer for about 20-30 minutes.
7. Turn off the heat then remove the toothpick before you serve.
Note:
You can still use a broken cabbage leaf by patching it up with a smaller cabbage leaf and roll
the fillings the same way.
Spaghetti with Meat Sauce

- 1 onion
- 1 carrot
- 1 celery
- 400 grams canned whole tomato and sauce
- 5 cloves garlic, grated
- 1 thumb size ginger, grated
- 1 teaspoon salt
- 1/2 cup red wine
- 2 tablespoon olive oil
- 300 grams spaghetti noodles
- grated cheese (toppings)
Cooking Procedure:
1. Cut the carrot, onion, and celery into fine pieces.
2. Heat a pan using low then add the olive oil. Add the carrot, onion and celery and sauté
until golden browned.
3. Change the heat to medium. Add the pork then mix with vegetables until it breaks into
pieces. Change the heat to low then add flour and distribute it evenly then mix well.
4. Turn the heat to medium and add the red wine then cook until the alcohol completely
evaporates.
5. Add the whole tomatoes with the sauce and crush the tomatoes in the pan. Add the grated
garlic and ginger then mix.
6. Add about 1 cup of water or enough to cover the ingredients. Once it boils, bring the heat
to low then simmer for 20-30 minutes. Add salt and soy sauce to adjust the taste. Remove
from heat.
7. Cook the noodles until 1 minute less than the recommended cooking time in the package.
Mix the meat sauce noodles then serve with grated cheese on top.
Note:
Make sure to remove the scum as you boil the sauce to refine the taste of the meat sauce.
Buri Daikon (Simmered Yellowtail Fish and Daikon)
- 4 pieces buri fillet (yellowtail fish)

- 1/2 daikon, about 400 grams (Japanese raddish)
- ginger peel
- 3 tablespoon oil
- hot water
- chopped scallions
(Soup)
- 1 1/2 cup dashi stock

- 1/2 cup sake
Cooking Procedure:
1. Peel thickly the daikon radish. Cut it into about 1.5 centimeter thick that cut into half to
form semi-circles.
2. Heat a pan using medium heat then add oil. Fry the daikon until each side has browned.
3. After frying, put the daikon in a strainer then pour hot water. Dry the daikon then put it
aside.
4. Using the same pan used to fry the daikon, slightly fry the buri turning it over once you
see that one side has changed color.
5. Put the buri in a strainer then pour hot water on it then set it aside.
6. Combine dashi stock, sake, mirin, soy sauce, sugar, and ginger peels in a pan then bring to
a boil. Then, add the daikon then simmer for about 10 minutes.
7. Add the buri in pan then simmer again for 10 to 15 minutes. Remove from heat, put some
scallions on top then serve.
Note:
The ginger peel in this recipe is used to enhance the flavor of the soup of buri daikon.
Simmered Squid and Satoimo (Ika to Satoimo no Nimono)
- 1 squid
- 5-6 pieces taro
- 5-6 stalk scallions
A (Soup)

- 2 tablespoon sake
B (for thickening soup)
- 1 tablespoon water
Cooking Procedure:
1. Separate the head part of the squid from it s body. Remove the internal organs and the
head part. Cut the tentacles into bite size pieces then slice the body to about 1-centimeter
thick. Slice the scallions thinly.
2. Wash and then peel the satoimo. If the satoimo pieces are big cut it into half. Put it in a
microwaveable bowl then cover or wrap it with a plastic wrap. Microwave for about 3
minutes using 500 watts. Keep covered for about 1-2 minutes then microwave again for 3
minutes.
3. Put dashi stock, sake, sugar, mirin and soy sauce in a pan. Turn on the heat to high then
bring to a boil.
4. Once the soup boils, add the squid then cook quickly. You can cook it for about a minute
using strong heat then remove from.
5. Put the satoimo in the pan, cover then simmer for 10 minutes.
6. Once the satoimo have softened, put back the squid in the pan. Add the well mixed
cornstarch and water mixture. Stir until the sauce thickens.
7. Add the scallions, then turn off the heat and serve.
Note:
Make sure not to cook squid too long or it will be rubbery. If this happens, you will need to
cook the squid longer to make it tender again.
Goya Chanpuru (Stir-Fried Bitter Melon)
- 1 goya (bitter melon)

- 100 grams pork
- 2 eggs
- 1 block firm tofu
- 1 tomato (optional)
- katsuobushi
- salt
- pepper
- vegetable oil
Cooking Procedure:
1. Cut the bitter melon in half lengthwise. Using a spoon, scoop out the white middle part
which contain the seeds. Then, slice the bitter melon thinly and then add some salt.
2. Bring water to a boil then quickly boil the bitter melon. That s about 2 minutes.
3. Slice the pork to about half centimeter strips. Slice the tomato. Drain the water from tofu
then slice it into bite-size pieces. Whisk 2 eggs then add salt and pepper.
4. Heat a pan using medium high heat then add some vegetable oil. Add the pork then fry
until it is no longer reddish. Add a little salt and pepper.
5. Add the tomato then stir. Next, add the tofu then cook until the liquid in the pan starts to
dry up. Add the bitter melon then stir fry quickly.
6. Add the eggs then stir fry until it has firmed.
7. Add soy sauce and katsuobushi, mix once then turn off the heat.
Note:
In Okinawa, Japan they use Spam instead of pork. You can use half can of Spam if using it.
Spinach with Sesame Sauce (Horenso No Goma-Ae)
- 100 grams Japanese spinach

- salt
Cooking Procedure:
1. Pour water in a pan then add some salt. Bring to a boil.
2. Wash the Japanese spinach well. Make sure that all soil particles are removed in the root
part.
3. Mix soy sauce and sugar in a bowl.
4. Put the Japanese spinach, roots first in the pan when the water is boiling. Boil the spinach
quickly, that s about 2-3 minutes.
5. After boiling, put the Japanese spinach in a cold water to stop it from cooking and so that
it will keep it s nice green color.
6. Squeeze out the water from the spinach from roots to leaves then cut out the root part.
Slice it to 3-cm pieces.
7. After cutting all the spinach, squeeze out the water again then put it in a mixing bowl. Add
the soy sauce and sugar mixture and sesame seeds. Mix the ingredients with your hand
then you can serve.
Note:
Putting the spinach in cold bath right after boiling will stop the cooking process and hence
would help keep the spinach nice green color.
Section 2
Easy to Prepare Japanese Beef

Recipes - Simple Dinner Ideas
Do you want to learn how to cook quick, easy and delicious Japanese beef recipes for dinner?
Or add new recipes to your dinner menu routine? Get all these in this section.
In this section, I will be presenting thirteen new Japanese beef recipes that your family and
friends will surely love. The recipes are straightforward so it's easy to follow even for those
who are just starting to learn how to cook. Some of the noteworthy recipes you'll learn are
sukiyaki, Japanese steak and you'll learn how to pair beef with the right vegetables when stir
frying.
Simple Beef Steak
Ingredients: (2 servings)
- 2 pieces steaks
- 4 cloves garlic
- salad vegetables (such as lettuce, baby spinach, mizuna)
- salt
- pepper
- 2 tablespoon red wine
Sauce

- 2 tablespoon balsamic vinegar
Cooking Procedure:
1. Before you start cooking, leave the beef at room temperature for about 20 minutes. Then
season it with salt and pepper.
2. Slice the garlic cloves thinly horizontally. Combine 3 tablespoon of soy sauce and 2
tablespoon balsamic vinegar (sauce) then set aside.
3. Heat olive oil in a pan using medium heat. Then, fry the garlic until it is lightly brown in
color and crispy.
4. Turn the heat to high then then add beef. Then, quickly turn over the beef so that both
sides are browned.
5. Lower the heat to middle then cook until your preferred doneness of meat. Turn the heat
to low then add brandy.
6. Take the steak from the pan then wrap it in an aluminum foil to allow the meat to absorb
the taste of the seasonings. Leave it wrapped for about 5 minutes.
7. Slice the steak for serving then pour the soy sauce and balsamic vinegar mixture. Serve
with salads on the side.
Stir-Fried Beef with Red Bell Pepper and Bokchoy
Ingredients: (2-3 servings)
- 250 grams beef

- 2 stems bokchoy
- 1/2 red bell pepper
- 1/2 scallions
- 1 thumb sized ginger
- 3 tablespoon. vegetable oil
- 1 teaspoon. doubanjiang (chili bean paste)
- 1 teaspoon sake
- 1 teaspoon vegetable oil
- 1 teaspoon cornstarch

- 1 tablespoon sake
- 2 teaspoon oyster sauce
- 1/2 teaspoon sugar
Cooking Procedure:
1. Slice beef into 1-centimeter strips. Mix the ingredients listed in A (sake, oil, cornstarch)
then add it to the beef. Mix well.
2. Separate the leaves from the stem of the bokchoy. Cut the stem part into bite sized pieces,
cut the leaves into three.
3. Remove the head and the seeds of the bell pepper then slice it thinly. Slice the scallions
diagonally with thickness of about 1 centimeter. Slice the ginger into thin strips.
4. Mix the ingredients listed in B (soy sauce, sake, oyster sauce, and sugar).
5. Heat 2 tablespoon. of oil in a pan. Fry the beef quickly. Remove it from pan once the
color changes.
6. Wipe the pan used to fry the beef. Add the remaining oil and add the doubanjiang once
it s hot. Next, add the bokchoy stems, red bell pepper, scallions and ginger. Stir fry and
mix well. Add the bokchoy leaves then fry quickly.
7. Put back the beef in the pan. Add the B mixture, stir quickly then serve.
Microwaved Beef Steak
- 400 grams beef chuck

- salad leaves for side dish (such as mizuna, baby spinach, or lettuce)
- 1/2 tablespoon honey

- 1/2 teaspoon salt

- black pepper

- 1 tablespoon sake
- 1 tablespoon black vinegar (substitute: 1 teaspoon balsamic vinegar, 1 teaspoon. sake, 3
teaspoon. water)
Cooking Procedure:
1. Place the beef on a microwaveable plate. Mix the ingredients listed on A then spread it on
all sides of the beef chuck.
2. Place the beef in the microwave then cook for 2 minutes using 200 W.
3. Take out the beef from the microwave then add salt and pepper (B) on both sides of the
beef.
4. Put back the beef in the microwave then cook for 4 minutes using 500W. Turn over the
beef then cook for 2 more minutes.
5. Cover the plate with the beef with an aluminum foil then leave it covered for about 10
minutes. Keep the beef soup.
6. In a small pan, pour the beef soup taken from the cooked beef then bring it to a boil. Add
soy sauce, sake and black vinegar then turn off the heat once it reboils.
7. Slice the beef into serving sizes place in a serving plate with salad leaves and then pour
the sauce prepared in the previous step.
Simered Beef and Mushrooms
- 350 grams beef

- 1 pack eringi mushrooms (about 3 pieces)
- 1 pack maitake mushrooms
- 1 pack button mushrooms
- 1 yellow onion
- 1 clove of garlic
- parsley
- 1 tablespoon red wine
- 2 1/2 tablespoon olive oil
- salt
- pepper
- flour
- 1 tablespoon tomato paste
- 1/2 cup white wine
- 1 1/2 cup beef stock (or chicken stock)

- 1 tablespoon Worcestershire sauce
- salt
- pepper
- 1 teaspoon sugar
- 1/2 cup heavy cream

- 1 tablespoon lemon juice
Cooking Procedure:
1. Slice the beef into bite-sized strips then season it with salt, pepper, and flour. Set aside.
2. Slice the button mushrooms. For the eringi mushrooms, separate the head from the stem.
Slice the head. For the stem, cut it in half then slice each half vertically. For the maitake
mushroom, tear it into small bite-sized pieces using your hands.
3. Chop the onion into 1 cm cubes. Grate the garlic. Mix the beef stock, Worcestershire
sauce, salt, pepper and sugar. Mix 1 tablespoon of lemon juice to half a cup of heavy
cream, set aside or refrigerate.
4. Heat a pan using medium heat then add 2 tablespoons of olive oil. Add the chopped
onions, stir then cover the pan to cook the onions until it starts to caramelize.
5. Add the grated garlic and mushrooms (all 3) then stir fry. Cook until mushrooms absorb
oil. Add the tomato paste and white wine then mix. Add the soup mixture then simmer
covered for 10 minutes. Turn off the heat.
6. Heat another pan using medium heat. Add the remaining 1/2 tablespoon of olive oil. Add
the beef then stir fry until it is half cooked. Add the red wine then wait until it evaporates
but not completely.
7. Mix the beef and the mushrooms then cook for 5 more minutes. Turn off the heat then
add parsley and the mixed heavy cream and lemon on top before serving.
Creamy Beef Stew with Napa

- 300 grams napa cabbage (Chinese cabbage)
- 1/2 scallions (or 1/4 yellow onion)
- 1 1/2 cup milk
- salt
- pepper
- 10 grams butter
Cooking Procedure:
1. Add salt and pepper to the thinly sliced beef then mix well.
2. Slice the napa cabbage using the sogigiri slicing technique. You can do a sogigiri slicing
technique by cutting the cabbage while your knife is almost parallel to the cutting board.
Slice the yellow onion.
3. Heat a pan using medium heat then add butter and oil. Add the onion the cook until it is
soft and translucent.
4. Add the beef in the pan then stir fry briefly. Add the flour then continue mixing until you
can no longer see lumps.
5. Add the napa cabbage in the pan then stir until it is well mixed with the beef.
6. Pour milk then stir occasionally until it is thick.
7. Add salt and pepper to adjust taste. Turn off the heat and then you can serve.
Note:
Make sure not to burn the flour when mixing it with the beef. Burnt flour affects the taste of a
dish in a bad way. If you think your heat is too high, lower it while mixing the beef and flour.
Beef, Daikon and Carrot Tomato Stew
- 400 grams beef for stewing

- 500 grams daikon radish (about 1/2 piece)
- 1 carrot
- 1 yellow onion
- 200 grams canned tomatoes (with sauce)
- 1 bay leaf
- parsley
- salt
- pepper
- 1 cup beef stock (or chicken stock)
Cooking Procedure:
1. Slice the daikon into quarter vertically then slice each piece to about 8 centimeters.
2. Slice the carrot into 4 vertically.
3. Cut the onion into 4-6 slices.
4. If you re using an uncut beef, cut it into about 4 centimeter cubes. Then, add salt and
pepper.
5. In a stew pan, add 1 cup of beef stock, 5 cups of water, and beef. Turn on the heat then
simmer for 10 minutes. Remove any scum that may have formed upon cooking.
6. Pour the canned tomatoes on the pan. Add the bay leaf and parsley. Lower the heat (use
weak heat) then cover the pan with the lid a little askew. Simmer for about 50 minutes.
7. Add the tomato ketchup then adjust taste using salt and pepper. Serve once you achieve
the saltiness that you want for the stew.
Sukiyaki with Burdock Root
- 300 grams sukiyaki beef

- 2 pieces (gobo) burdock root
- 1 pack mizuna
- 1 cup dashi stock
- 1 cube beef oil (you can substitute with 1tablespoon of any cooking oil)*
- 4 tablespoon sake
Cooking Procedure:
1. Wash and peel the burdock roots. Make several shallow vertical cuts along the burdock
root. Hold it from about 10 centimeters from the edge. Then, shave the root thinly as if
you are sharpening a pencil using a knife. You can shave the the roots over a bowl with
water to catch the shavings. Soak the gobo in water with a few drops of vinegar for about
5 minutes then drain.
2. Cut the mizuna into 4-5 centimeters.
3. Heat a wide pan using medium heat. Add the beef oil in the pan then wait until it melts.
4. Then add the beef and fry it quickly. Move the beef into one side of the pan making space
for the other ingredients.
5. Add the gobo in the pan the stir fry.
6. Add sugar to the beef. Then add sake, dashi, mirin, and soy sauce in the pan. Simmer
uncovered until the gobo are soft.
7. Make a space in the pan for the mizuna then you can serve while hot.
Note:
When you visit, Japanese grocery stores, you can find sliced beef which is pre-cut for
sukiyaki. In Japan, sukiyaki is cooked and serve in the dining table. They use a portable stove
to achieve this. You can also find a pan which is specifically for cooking sukiyaki.
*In some grocery stores in Japan, you can find cubed beef oil at the beef section which is
usually free. You can use any type of oil as a substitute.
Beef Balls and Deep Fried Eggplants

- 3 pieces eggplants
- 300 grams daikon radish
- 2 tablespoon sake
- 1/3 teaspoon salt
- pepper
- 1 cup mentsuyu (noodle soup base)
Cooking Procedure:
1. In a add flour, sake, salt and pepper to the beef then mix well. Form the beef into a
somewhat ball shape then, set aside.
2. Grate the daikon radish then place it in strainer to remove the excess liquid produced by
this vegetable.
3. Cut the eggplant diagonally from the end then continue cutting while rotating the
vegetable a quarter between the cuts. This cutting technique is called rangiri in Japanese.
4. Pour the oil in a deep pan then heat until 180 C. Fry the eggplant slices until it is brown
and soft.
5. Once the eggplants are cooked, deep fry the beef a few pieces at a time. Fry the beef for
just about 2-3 minutes. You don t need to cook the beef completely at this time.
6. On a separate pan, add the mentsuyu then bring it to a boil. Then, add the deep fried
eggplants and beef. Let it simmer for 2-3 minutes then turn off the heat.
7. Add the daikon then mix well right before serving.

Sesame Stir Fried Beef with Lotus Root and Carrots
- 200 grams thinly sliced beef (you can use off cuts)

- 200 grams lotus root
- 100 grams carrot
- vinegar
- sesame oil
Beef marinade

Seasoning
- 2 tablespoon ground sesame seeds

- 2 tablespoon miso paste
- 1 tablespoon sake
Cooking Procedure:
1. Marinate the beef with 1/2 tablespoon each of soy sauce and sake and then set aside.
2. Combine the seasoning ingredients in one bowl: ground sesame seeds, miso paste, sugar,
sake and water.
3. Slice the carrot into thin strips.
4. Slice the lotus root into half vertically. Then slice each half into 2-3 centimeter thick to
form half-circle-shaped pieces. Soak the slices in water with a few drops of vinegar.
5. Heat a pan using medium then add sesame oil. Add the beef then stir fry until browned.
6. Drain the lotus root then add it in the pan together with the julienne carrot. Stir fry until
vegetables are cooked.
7. Add the seasonings then mix well with the vegetables and beef.
Stir Fried Beef and Summer Vegetables

- 2 pieces tomatoes
- scallions
- salt
Beef marinade
- salt
- pepper
- 1 tablespoon sake
- 1/2 tablespoon vegetable oil
Seasonings
- 1 tablespoon oyster sauce
- pepper
Cooking Procedure:
1. Cut the eggplants and tomatoes diagonally from the end then continue cutting while
rotating the vegetables a quarter between the cuts.
2. Marinate the beef using the ingredients listed under beef marinade (salt, pepper, sake,
cornstarch, vegetable oil).
3. Mix sugar, soy sauce, vinegar, oyster sauce and pepper (seasoning ingredients) in one
bowl.
4. Heat oil in a pan using medium heat. Fry the eggplants until it has softened. Then, move
the eggplants into one side of the pan.
5. Add the beef in the pan then stir fry until it has browned.
6. Add the seasonings then mix all the ingredients in the pan quickly.
7. Add the tomatoes then stir fry until it is cooked. Turn off the heat then add chopped
scallions on top before serving.
Stir Fried Curry Beef with Carrots and Burdock
- 100 grams thinly sliced beef (you can use off cuts)

- 2 pieces burdock root (gobo)
- 4 cm piece of carrot
- parsley
- salt
- pepper
- 1 1/2 tablespoon vegetable oil
Seasonings
- 1/2 - 1 tablespoon curry powder

Cooking Procedure:
1. Wash and peel the burdock root. Slice it thinly diagonally then collect a few pieces and
slice it into thin strips.
2. Peel the carrot then cut it into thin strips.
3. Add salt and pepper to the beef then mix well and set aside.
4. Mix the curry powder, tomato ketchup, and soy sauce in one bowl.
5. Heat a pan using medium then add oil. Add gobo then stir fry for 5-6 minutes then add
sugar.
6. Add the beef then mix. Add the julienne carrots and the mixed seasoning ingredients.
7. Continue to stir fry for 2-3 more minutes then add some parsley on top before serving.
Beef with Bokchoy and Peanuts

- 300 grams bokchoy
- 50 grams onion
- 20 grams peanut
Seasonings
- 1 tablespoon fish sauce
- 1 grated garlic
- 1 piece chile
- 2 tablespoon lemon juice
Cooking Procedure:
1. Pour water in a pan then bring it to a boil. While waiting for the water to boil, you can
mix the seasonings in one bowl.
2. Once the water boils, add the whole bokchoy then cook for 3-5 minutes. Place the
bokchoy in cold water with ice to stop the cooking process.
3. When the water reboils, add the beef then boil until it has browned. Remove the beef
from pan then place it in a strainer to drain excess liquid.
4. Squeeze out the water from the bokchoy then slice the leaf part into 3-4 centimeters.
When it come to the stem, slice it into half vertically anD then slice each half into 5 mm.
5. Slice the onion thinly.
6. Roughly crush the peanuts.

7. In a huge bowl, mix the beef, bokchoy, seasonings, and onion. Place in a serving bowl
then add peanuts on top before serving.
Simple Stir Fried Beef
- 200 grams beef

- 2 tablespoon oil
- 1 red bell pepper
- 1 celery
- 1-2 tablespoon lemon juice
- pepper
Beef marinade
- 1 clove of garlic, grated

- 2 tablespoon sake
Cooking Procedure:
1. Marinate the beef with the grated garlic, sesame oil, sugar, soy sauce, and sake then set
aside.
2. Slice the red bell pepper into strips discarding the head and seeds.
3. Slice the celery thinly diagonally, do not include the leaves.
4. Mix the bell pepper and celery then add lemon juice, vinegar and pepper.
5. Heat a pan using high heat then add oil.
6. Add the beef in the pan then stir fry until it is cooked.
7. Once the beef is cooked put it over the vegetables before serving.
Section 3
Easy Chicken Dishes -

Japanese Food Recipes
In this section, you will learn how to cook easy Japanese chicken recipes. There are 23
recipes included in this section which are simple and the ingredients required are basic.
There are so many ways to cook chicken and in this course you will learn how to properly
cook it.
You will learn a variety of ways to cook chicken in this section such as deep-frying, stir-frying,
stewing, simmering, searing, boiling, and using chicken in pasta, soup, and salad. Some of the
Japanese all-time favorite recipes that you will learn to cook in this section are chicken
teriyaki, tomato curry stew, chicken soba salad, mizoreni and jibuni.
Most of the recipes in this section can be cooked in less than 30 minutes. Following each
recipe will help you save time - you no longer have to think what to cook for dinner everyday,
just follow the recipes presented in this section.
Have fun in the kitchen!

Steamed Chicken and Peppers

- 1 red bell pepper
- 1 yellow bell pepper
- 1 yellow onion
- 1 stalk celery
- 1 clove garlic
- salt
- pepper
- flour
- 2 tablespoons olive oil
- 1/2 cup chicken stock (chicken bouillon/chicken stock powder dissolved in water)
- 1 dried bay leaf
Cooking Procedure:
1. Remove the head part and seeds of the bell peppers then slice it into 1-centimeter cubes.
2. Slice garlic vertically thinly. Slice the onion. Slice the celery diagonally.
3. Dry the chicken using a paper towel. Place it in a plate then add salt and pepper on both
sides. Next add flour to chicken.
4. Heat pan using medium heat, then add 1 tablespoon of olive oil. Add the garlic then fry
until it becomes brown and crispy then remove from pan.
5. Place the chicken in the pan with the skin side facing down. Once you notice that the skin
is a little crispy, flip over the chicken then fry the other side. Cook until it has browned
then remove from pan.
6. Wipe excess oil on pan then add the remaining olive oil. Add the onion then sauté until
soft. Add the bell peppers and celery then stir fry quickly. Add the white wine then wait
until it is reduced to half then add the chicken stock and the bay leaf. Put the chicken on
top then bring to a boil. Cover then simmer for 5-6 minutes.
7. Turn off the heat. Remove the chicken from the pan then slice it into bite-sized pieces.
Mix the vegetables on the pan then place in a serving plate. Add the chicken and then the
garlic on top then you can serve.
Spicy Fried Chicken Wings
- 12 pieces chicken wings

- 1/2 teaspoon salt
- pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon all spice powder
- egg
- french fries
- cherry tomatoes
Cooking Procedure:
1. Dry the chicken wings using paper towel.
2. Combine salt, pepper, chili powder, nutmeg and all spice powder. Mix well then add it to
the chicken. Leave it for about 10 minutes.
3. Pour oil in a deep pan then heat until temperature reaches 180 C.
4. While waiting for the oil to heat. Whisk egg then add it to the chicken.
5. Add flour to the chicken then mix well.
6. Deep fry the chicken. Do not overcrowd the chicken in the pan. Fry in batches if needed.
Fry the potato strings after the chicken.
7. Remove the chicken from pan then serve it with french fries and cherry tomatoes on the
side.
Creamy Chicken Stew
- 2 pieces chicken thigh fillet

- 1/2 broccoli
- 3 pieces small potatoes
- 1 carrot
- 1/2 yellow onion
- 4 cups chicken stock
- 2 cups milk
- salt
- pepper
Cooking Procedure:
1. Slice the chicken into bite size pieces. Add some salt and pepper to chicken then set it
aside.
2. Cut the broccoli into bite size pieces. Bring water to a boil, add some salt then boil the
broccoli for about a minute. Remove the broccoli from water.
3. Peel the potatoes and carrot. Slice the potato into 4. Do a rolling cut to the carrot. To do a
rolling cut, slice from one end diagonally then continue cutting as you rotate the carrot.
Slice the onions.
4. Heat a stew pan using medium heat then add olive oil. Quickly fry the chicken until the
surface changes color. Remove the chicken from the pan.
5. Using the same pan, add 2 tablespoon of butter then let it melt. Add the onion then cook
until soft. Add flour then mix well. Add the chicken stock then stir until you can no longer
see lumps of flour.
6. Add the potatoes, carrot, and chicken. Lower the heat, cover then cook until the
vegetables are soft and the chicken is cooked.
7. Add the milk then cook for about 5 minutes. Add the broccoli then adjust taste by adding
salt and pepper. Remove from heat then serve.
Chicken Tomato Curry Stew

- 120 grams white beans (canned or cooked)
- 400 grams tomato sauce
- 1/2 onion
- 1/2 head of broccoli
- 2 cloves garlic
- 2 cups chicken stock (you can use chicken stock powder dissolved in 2 cups of water)
- salt
- pepper
- 1 tablespoon curry powder
Cooking Procedure:
1. Season chicken with salt and pepper then set aside.
2. Blanche the broccoli. Slice the onion. Mince the garlic.
3. Heat pan using medium heat then add olive oil. Add the chicken wings then fry until the
surface turns brown.
4. Add the garlic and onion then mix and cook until onion is soft. Add the curry powder
then mix.
5. Add the chicken stock, beans, and tomato sauce then bring to a boil.
6. Lower the heat once boiling. Cover the pan then simmer for about 20 minutes.
7. Adjust taste by adding salt and pepper. Add the broccoli. Mix then remove from heat and
serve.
Deep Fried Chicken Thighs Salad
- 500 grams boneless chicken thigh

- lettuce
- 1 red bell pepper
- 3 stems garlic chives
- 1/4 scallions
- cornstarch
Chicken seasonings
- grated 1 clove of garlic

- 1/2 teaspoon salt
- 1 tablespoon sake
Dressing

- 1 1/2 tablespoon vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Cooking Procedure:
1. Slice the chicken into bite size pieces. Mix the ingredients for the pork marinade then add
it to the chicken. Mix well then set aside.
2. Slice the lettuce and red bell pepper into thin strips then set aside.
3. Finely chop the scallions and garlic chives. In a bowl mix the sauce ingredients then add
the chopped scallions and garlic chives. Set aside.
4. Pour generous amount of oil in a deep pan then heat the oil until it reaches 170 C.
5. While waiting for the oil to be heated, add cornstarch to the marinated chicken then mix
well.
6. Deep fry the chicken pieces until it becomes brownish in color. Remove from pan then
place in a cooling rack.
7. Place lettuce and red bell pepper in a serving plate. Add the chicken on top then pour the
sauce before serving.
Deep Fried Chicken & Eggplants in Vinegar Sauce

- salt
- pepper
- 1/2 yellow onion
- 3-4 tablespoon flour
- cooking oil
Sauce:
- 5 tablespoon rice vinegar

- 1 piece. dried chili
Cooking Procedure:
1. Dry the chicken using paper towels. Slice it into bite sized pieces then add salt and
pepper. Mix well then set aside.
2. Prepare the sauce by mixing vinegar and soy sauce. Cut the red chili into small pieces
then add it to the soy sauce and vinegar. Slice the onion thinly then add it to the sauce.
3. Remove the head part then do a rolling cut to the eggplant. Soak it in water for about 2
minutes then dry using paper towel.
4. Heat oil in a deep frying pan until the temperature reaches 200 C.
5. Fry the eggplants for about 4-5 minutes or until it is brown and soft. Remove from pan
then add it to the vinegar sauce.
6. Add flour to the chicken. Mix well until the pieces are coated evenly. Then, deep fry the
chicken for about 7-8 minutes.
7. Remove the chicken from pan then add it to the vinegar sauce with the onion and
eggplant. Mix all ingredients well then leave for about 5 minutes before serving to allow
the chicken to absorb the flavor from the sauce.
Cheese and Parsley Chicken Nuggets
- 300 grams chicken breast fillet

- salt
- pepper
- 50 grams grated parmesan cheese
- dried parsley
- 1 clove garlic
- 1 egg
- flour
- 1 cup panko
- lettuce and red bell pepper (side dish)
Coking Procedure:
1. Slice the chicken fillet into bite size pieces. Add salt and pepper, mix then set aside.
2. Whisk an egg in one bowl, then put flour on a separate bowl.
3. Finely chop the garlic. In a bowl, mix panko, garlic, dried parsley and cheese.
4. Thinly coat the chicken slices with flour then drench it to the whisked egg. Lastly, coat the
chicken slices with the panko mixture.
5. Heat oil in a pan until it reaches 200 C.
6. Once the oil is hot, fry the chicken nuggets for about 10 minutes or until the coating has
browned.
7. Remove the chicken nuggets from pan then serve it with shredded cabbage or lettuce.
Green Beans and Carrot Chicken Rolls
- 3 pieces boneless chicken breast (750 grams)

- 1/2 carrot
- 9 pieces green beans
- flour
Chicken marinade:
- 1 teaspoon grated ginger

- 1 tablespoon sake
- 2/3 teaspoon salt
Cooking Procedure:
1. Slice the chicken to flatten out making sure that it has the same thickness throughout.
2. Grate the ginger then squeeze out to get the ginger juice. Discard the solid part. Mix it
with soy sauce and sake. Add the marinate to the chicken then leave it for about 20
minutes.
3. Meanwhile, prepare the green beans. Remove the hard fiber on the sides. Peel the carrot
then slice it vertically so that you ll have several thin long strips of ginger.
4. Divide the green beans and carrot strips into the same number of chicken that you have.
Place the green beans and carrot strips on one edge of the chicken then roll. Secure with
a toothpick.
5. Add flour on the chicken rolls then tap it lightly to remove excess flour.
6. Heat oil in a deep pan until it reaches 170 C. Fry the chicken rolls for 7-8 minutes.
7. Once done, remove the chicken rolls from pan then slice it into 1-cm thick rolls then
serve.
Crispy Fried Chicken Wings

- 1/4 kabocha
- gobo
- cornstarch
Chicken marinade

- cornstarch
- salt
Cooking Procedure:
1. Marinade the chicken with soy sauce, mirin, salt and cornstarch. Leave for about 10
minutes.
2. Slice the gobo thinly, diagonally then soak in water for about 5 minutes.
3. Slice the kabocha to about 7mm thick.
4. Heat oil in a pan until it reaches 160 C.
5. Meanwhile, dry the chicken with paper towels. Place it in a clear plastic bag then add
cornstarch. Shake the plastic bag so that the chicken will be evenly coated with the
cornstarch.
6. Fry the chicken for 7-8 minutes then remove from pan.
7. Increase the temperature of oil to 180 C then fry back the chicken for 1-2 minutes. Frying
the chicken twice makes it extra crispy. Remove from pan then fry the gobo and kabocha
for 1-2 minutes.
Miso, Mayo and Cheese Topped Chicken
- 300 grams boneless and skinless chicken breast

- 1/4 teaspoon salt
- 1 tablespoon sake
- 50 grams grated mozzarella cheese
- 12 cm scallions
- olive oil
Cooking Procedure:
1. Slice the chicken into about 7-centimeter pieces. Use sogigiri cutting technique, that is,
slicing the chicken while your knife is almost parallel to your cutting board.
2. Add salt and sake to the chicken then massage gently. Set the chicken aside.
3. Chop the scallions finely. To make this easier, you can make 4 vertical cuts along the stem
then slice it thinly. Mix the miso paste, mayonnaise and scallions well.
4. Bring water to a boil in a small sauce pan then add salt. Remove the hard fiber at the
sides of the snow peas. Once the water boils, add the snow peas then cook for about a
minute. Remove from pan then set aside.
5. Heat a pan using medium heat, add olive oil then fry the chicken pieces. Cook until both
sides have browned.
6. Lower the heat then spread some of the miso, mayo and scallions mixture on each
chicken piece. Add some cheese on top.
7. Cover the pan then cook until the cheese has melted. In case you see that the chicken are
starting to burn, you can ad sake on the pan. Remove the chicken from pan then serve
with the snow peas on the side.
Note:
This dish can also be oven baked. Bake the chicken first then once it s cooked, add the
toppings then bake for a few more minutes until the cheese melts.
Fried Chicken Thighs and Scallions

- 1 scallions
- salt
- 300 grams daikon radish
- chopped scallions
Cooking Procedure:
1. Slice the chicken into bite sized pieces.
2. Add 1/4 teaspoon of salt to the chicken and then mix well. You can use your hands to mix
then set it aside.
3. Slice the scallions into 3-centimeter pieces.
4. Peel the daikon radish then grate. After grating, place it in a bowl with a paper towel at
the bottom to allow the paper towel to absorb the liquid coming out from the daikon.
5. Heat a pan using medium heat then add oil.
6. Fry the chicken until all sides have browned. Remove from pan then fry the scallions. Add
some salt to the scallions.
7. Place the grated daikon on a serving plate. Put the chicken and scallions on top then
spread over some chopped scallions then you can serve.
Salted Fried Chicken

- salt
- 1 tablespoon oil
Cooking Procedure:
1. Using scissors, cut the joints of the chicken so that it will be easier to eat.
2. Place the chicken in a bowl then add salt. Mix the chicken and salt well using your hands.
Leave it for about 10 minutes.
3. After 10 minutes, you ll notice that some liquid has come out from the chicken. Dry the
chicken using a paper towel.
4. Heat oil in a pan using medium heat.
5. Once the oil is hot, place the chicken in the pan with the side of the chicken with thinner
skin at the bottom.
6. Cover the pan then cook for 7-8 minutes.
7. Remove the cover the turn over the chicken pieces then fry for 3-4 more minutes. Then,
you can serve.
Stir-Fried Chicken, Potato and Shiso
- 300 grams chicken breast (skinless)

- 3 pieces medium sized potatoes
- 20 shiso leaves
- 2 cloves of garlic
- salt
- pepper
Cooking Procedure:
1. Dry the chicken using a paper towel. Slice the chicken into bite-size cubes. Add salt and
pepper then set it aside.
2. Chop the garlic.
3. Tear the shiso leaves into smaller pieces.
4. Peel the potatoes then cut it into bite size cubes.
5. Heat a pan using low heat. Add the olive oil then add the garlic. Increase the heat to
medium and add the potatoes once the garlic starts to smell. Stir the potatoes from time to
time to prevent it from sticking in the pan.
6. Add the shiso then cook until it becomes soft. Add the chicken then cook until it is done.
7. Add salt and pepper to adjust taste then serve.

Stir-Fried Garlic Mustard Chicken
- 300 grams skinless chicken breast

- 300 grams cabbage
- 1 clove of garlic
- 2 tablespoon white wine
- 3 tablespoon mustard
- salt
- pepper
Cooking Procedure:
1. Slice the chicken into bite size pieces using sogigiri cutting technique. You can do this by
slicing the chicken while your knife is positioned almost parallel to your cutting board.
2. Remove the hard part of the cabbage then slice it into bite size pieces.
4. Once the oil is heated, add the chicken then cook until the pieces have browned.
Meanwhile, grate the garlic clove.
5. Add the cabbage then stir fry until it is soft.
6. Add the grated garlic and white wine then mix. Wait for some of the wine evaporates then
add the mustard. Mix well the ingredients.
7. Add salt and pepper to adjust taste.

Chili Chicken and White Beans
- 300 grams chicken breast (skinless)

- 1/2 scallions
- thumb-sized ginger
- 1 clove garlic
- 1/2 tablespoon doubanjiang
- cornstarch
- vegetable oil
- 1 can white beans
Chicken marinade:

Sauce

- 1 tablespoon sake
- 1/4 cup chicken stock
Cooking Procedure:
1. Slice the chicken into bite sized pieces then marinade it with soy sauce and sake for about
10 minutes.
2. Finely mince the ginger and garlic. For the scallions, make 2 vertical cuts along the stem
then chop thinly.
3. Mix all the sauce ingredients in a bowl.
4. Add cornstarch to the chicken and then mix using your hands so that the chicken pieces
will be coated evenly.
5. Heat a pan using medium heat then add 2 tablespoons of vegetable oil. Fry the chicken
for about 3-4 minutes, turning over a few times so that all sides will be cooked evenly.
Remove the chicken from pan.
6. Using the same pan, add a tablespoon of vegetable oil. Sauté the ginger and garlic until
you smell the aroma coming out from the two ingredients. Add the doubanjiang then mix
well.
7. Next, add the sauce then once it boils add the scallions, white beans and chicken. Mix
well until the chicken are coated with the chili sauce then turn off the heat then serve.
Note:
If you want to add color to this dish, you can use green peas instead of white beans.
Chicken Mizoreni (Simmered Chicken with Grated Daikon)

- 400 grams daikon
- scallions
- cooking oil
Chicken marinate:

Soup:

Cooking Procedure:
1. Slice the chicken into bite size pieces. Place it in a bowl then add 1/2 tablespoon each of
sake and soy sauce. Mix well then set aside. Chop the scallions.
2. Peel the daikon then grate. After grating, squeeze out the liquid coming out. Use a strainer
to separate the liquid.
3. Dry the chicken using a paper towel then put back in the bowl and add cornstarch. Coat
the chicken pieces well.
4. Heat a pan then add cooking oil. Fry the chicken until browned then remove from pan.
5. On a separate pan, pour the dashi stock, soy sauce and mirin. Turn on the heat to high
then add the grated daikon.
6. Bring to a boil then add the chicken.
7. Mix then add the scallions on top before serving.

Chicken in Tomato Sauce Pasta
Ingredients: serves 4
- 12 pieces chicken wings (flat part)

- 1 yellow onion
- 2 cloves garlic
- 400 grams tomato sauce (with whole tomatoes)
- 1 cup chicken stock
- pasta noodles of your choice
- salt and pepper
- parsley
Cooking Procedure:
1. Finely chop the onion and garlic.
2. Heat a pan using medium heat. Add 3 tablespoons of olive oil then fry the chicken until
both sides become brown. Remove the chicken from pan.
3. Using the same pan, sauté the onion and garlic. Cook until the onion is translucent and
soft then, put back the chicken to the pan.
4. Slightly crush the tomatoes then put the tomatoes and its sauce to the pan. Add the
chicken stock.
5. Mix the ingredients then bring to a boil. Once it boils, lower the heat then cover. Simmer
for 20-30 minutes.
6. Meanwhile, cook the pasta according to the package instructions.
7. After simmering the sauce, add salt and pepper to adjust taste. Mix it with the cooked
pasta noodles then serve with some parsley on top.
Chicken and Bokchoy Soup
- 300 grams chicken breast

- 300 grams bokchoy
- 1/2 tablespoon cornstarch dissolved in
- 1 1/2 cup chicken stock
- 1/2 teaspoon oyster sauce
- 1/4 teaspoon sugar
- salt
Cooking Procedure:
1. Slice the chicken into bite size pieces using sogigiri slicing technique. This can be done by
slicing the chicken while your knife is positioned almost parallel with the cutting board.
2. Separate the leaves from the stem of the bokchoy. Then, slice the leaves into 5-6
centimeters, the stalk into bite size pieces.
3. In a bowl mix the chicken stock, oyster sauce, sugar, and salt. In a small bowl, dissolve
the cornstarch in water.
4. Heat a pan using medium heat. Add the sesame oil then fry the chicken until it is cooked
through.
5. Add the stem part of the bokchoy then stir fry quickly.
6. Pour the chicken stock mixture then bring to a boil. Add the bokchoy leaves then cover
and simmer for 2 minutes.
7. Remove the cover then add the dissolved cornstarch then mix until the soup thickens.
Remove from heat then serve.
Chicken and Avocado Nori Rolls
- 300 grams chicken tenderloin

- 1 piece avocado
- 8 pieces crab sticks
- 4 pieces nori
Chicken seasoning:
- 1/4 teaspoon salt

- 2 tablespoon sake
Nori spread:
- wasabi paste
You will need:

Bamboo sushi rolling mat
Cooking Procedure:
1. Place the chicken tenderloin in a pan then add the seasonings (salt, water and sake).
Cover then turn on the heat. Steam the chicken for 5-6 minutes. Once the chicken are
cooked, place in a plate then let it cool.
2. Combine the mayonnaise, soy sauce, and wasabi in a bowl.
3. Once the chicken cools down, press using your hands to tenderize. Then equally divide it
into 4 portions.
4. Cut the avocado in half then take out the seed. Cut the avocado in quarters then slice
each quarter into several strips.
5. Place the nori on the bamboo sushi rolling mat with the sny side down. Spread the
dressing keeping 4-5 centimeter space along the bottom edge of the nori (edge right in
front of you).
6. Spread the chicken, avocado and crab sticks evenly on the 4-5 centimeter space you left
without dressing. Then, with one swift movement, roll the nori using the rolling mat to
tightly enclose the filling. Continue rolling until you reach the edge of the nori.
7. Do not remove the sushi mat yet and gently tighten the roll with your fingers from outside
of the mat. Keep the sushi mat for about 5 minutes to allow the nori to soften and seal
the edge of the nori. Then, slice the nori roll into bite sized pieces then serve.
Jibuni (Simmered Chicken and Spinach)
- 300 grams chicken breast fillet

- 1 pack of fresh spinach (I ve used 200 grams of frozen ready to use spinach)
- 10 cm scallions
- flour
- oil
- salt
- pepper
Sauce:
- 1 cup dashi stock

- 2 1/2 tablespoon sake
Cooking Procedure:
1. Slice the chicken into large bite size pieces using the sogigiri slicing technique. To do this,
slice the chicken with your knife almost parallel to the cutting board.
2. Add salt and pepper to the chicken, mix well then set aside.
3. Slice the scallions into very thin strips.
4. If using fresh spinach, wash it well then boil in water with salt for 2-3 minutes. After
boiling, place in a bowl with cold water. Squeeze out the water from the spinach from
roots to tip then slice to 5 centimeter pieces.
5. Mix the sauce ingredients then pour it in a pan. Bring it to a boil using medium heat.
6. Add flour to chicken, mix well, until the flour absorbs the liquid from the chicken. Put the
chicken pieces into the pan with the boiling sauce. Simmer until the chicken is cooked.
7. Add the spinach in the pan. The spinach is already cooked so you don t need to cook it
for a long time. Turn off the heat once you notice that the spinach is hot.
Steamed Chicken and Cabbage with Sesame Sauce
Ingredients: (makes 4 servings)

- 1/2 cabbage
- 1/2 yellow onion
- 4 tablespoon sake
- 1/2 of a thumb sized ginger
- 1 cup goma dare (sesame sauce)
- 2 tablespoon chicken soup (from the steamed chicken thigh)
- 1/4 piece of scallions
- 1/2 of thumb sized ginger
Cooking Procedure:
1. Place the chicken thigh with the skin side facing down on a microwaveable bowl. Slice
half of ginger into thin strips. Put it over the chicken and add sake.
2. Cover the microwaveable bowl with a plastic wrap then microwave the chicken for 6-7
minutes using 600 W.
3. Remove the chicken from microwave then let it cool. Keep the chicken stock from the
microwaved chicken which will be used to make the sauce.
4. Slice the cabbage in half then place in a microwaveable bowl. Add 1/4 cup of water then
cover and microwave for about 4 minutes or until the cabbage is cooked.
5. Slice the onion thinly then place it in a cold water with ice.
6. Mince the other half of ginger to be used for the sauce. Also mince the scallions. Prepare
the sesame sauce by mixing goma dare, reserved chicken soup, minced scallions and
ginger.
7. Once the chicken has cooled, slice it into bite size pieces and place in a serving plate.
Slice each piece of cabbage into quarters so you ll have 2 pieces per plate. Drain the
liquid used to soak the scallions then put the onion on top of the chicken. Pour the sauce
on top of the chicken and cabbage then serve.
Honey Garlic Chicken Teriyaki

- green salad leaves such as spinach, lettuce or mizuna
- sprouts for salad such as broccoli, radish and alfalfa
- salt
- pepper
- flour
- 4 tablespoons honey
- 4 tablespoons soy sauce
- 4 tablespoons vinegar
- grated 1 clove of garlic
Cooking Procedure:
1. Wash and tear the salad leaves into bite size pieces then place in a serving plate. Set
aside.
2. Dry the chicken using a paper towel then slice it into big bite size pieces.
3. Put the chicken pieces in a clear plastic or ziplock freezer bag then add salt, pepper and
flour. Close the plastic then shake well so that the chicken pieces will be coated evenly.
4. Mix the honey, soy sauce, vinegar and grated garlic on a bowl.
5. Heat a pan using medium heat then add sesame oil. Once the oil starts to smell, place the
chicken pieces in the pan with the skin side down. Once the skin is crispy, flip the chicken
to cook the other side. Continue frying until all sides has browned.
6. Once the chicken is cooked, pour the prepared sauce then mix quickly then turn off the
heat.
7. Put the chicken on top of the salad then pour the sauce on top. Remove the roots of the
sprouts then put on top of the chicken then you can serve.
Chicken, Tomato and Cucumber Salad
- 300 grams chicken breast

- 1 tomato
- 1 cucumber
- salt
- pepper
- cornstarch
Dressing:
Cooking Procedure:
1. Slice the chicken into bite-sized pieces using sogigiri slicing technique. That is done by
slicing the chicken while your knife is positioned almost parallel with your cutting board.
2. Add salt, pepper, and cornstarch to the chicken then set aside.
3. In a large bowl, combine the sauce ingredients: vinegar, soy sauce, mirin and sesame oil.
Mix the ingredients well.
4. Pour water in a saucepan then bring it to a boil. Once it boils, add the chicken then boil
the chicken until it is cooked.
5. Once cooked, strain the chicken then mix it with the sauce while it is still hot. Mix the
sauce and the chicken well.
6. Slice the tomato and cucumber using rangiri cutting technique. You can do this by cutting
the ingredient while you turn it quarter way.
7. Add the sliced cucumber and tomato to the chicken and sauce. Mix the ingredients well
then serve.
Note:
Mix the ingredients right before serving, otherwise liquid from the cucumber and tomato will
make this salad watery.
Chicken and Soba Salad
- 2 pieces chicken tenderloin

- salt
- sake
- 50 grams dry (uncooked) soba noodles
- 4-5 cm daikon radish
- 1 cucumber
- sprouts used for salads such as broccoli, radish and alfalfa
Sauce:
- 2 tablespoons dashi stock

- 2 tablespoons light soy sauce
- 1 teaspoon sugar
- pepper
Cooking Procedure:
1. Pour water in a pan enough to cook the chicken. Bring it to a boil then once boiling, add
chicken, salt and sake. Boil the chicken for 3-4 minutes. Remove the chicken from pan
then let it cool. Once cooled, shred it into small pieces using your hands.
2. Pour water in a pan then bring it to a boil. Break the soba noodles into 2 then put it in the
boiling water. Follow the packages s recommended length of time of boiling. Then,
remove the soba noodles and wash it with water. Use strainer to dry drain the water then
set aside.
3. Slice the daikon thinly then slice it further to have thin strips of daikon.
4. Slice the cucumber thinly diagonally. Get a few diagonal slices then slice it into thin strips,
almost the same size as the daikon.
5. Make the sauce for the salad by mixing dashi stock, soy sauce, vinegar, olive oil, sugar
and pepper in a separate bowl.
6. In a big bowl, combine the shredded chicken, daikon, cucumber and soba. Pour the sauce
then mix well.
7. Remove the roots of the sprouts then put it on top of the salad before serving.
Section 4
25 Japanese Pork Dishes,

Quick and Easy Family Style
Recipes
If you think Japanese food is only about sushis and bentos then you better think twice
because there s more to it. I welcome everyone to take a look in this section and continue to
learn more Japanese recipes. This section focuses on learning to cook Japanese pork dishes.
In this section, you will be presented with both old and new homemade pork recipes that are
usually served at Japanese homes. Some of the famous recipes you ll learn to cook at the end
of this section are tonkatsu, miso nikujaga, Japanese-style braised spare ribs, and kakuni. You
will learn almost all of the ways to cook pork in Japan which includes: stir-frying, deep frying,
braising, stewing, simmering, and a lot more. The best part of the recipes taught in this
course is that it s simply made, all recipes can be cooked with only the use of pan. No food
processors, nor ovens needed, just like the usual way food are cooked in Japan.
This section will help you to learn more about Japanese food and cooking. I m sure you will
love the recipes.
Have fun in the kitchen!

Subuta (Sweet and Sour Pork)
- 300 grams pork

- 1 yellow onion
- 2 pieces piiman (Japanese green bell pepper)
- 1/2 lotus root
- 120 grams bamboo shoots
- 80 grams carrot
- 4 pieces dried shiitake mushrooms
- 2 cloves garlic
- cornstarch
- oil
- 2 tablespoon rice vinegar
A (pork marinade)
- 1/2 teaspoon ginger juice

- 2 tablespoon sake
B (sweet sauce)

- 1/2 teaspoon salt
- 1/3 teaspoon chicken stock powder
- 1/2 cup water
C (for thickening)
- 2 teaspoons cornstarch
- 4 teaspoons water
Cooking Procedure:
1. Soak the shiitake mushrooms in water. Mix the ingredients for pork marinade (1/2
teaspoon ginger juice, 2 tablespoon soy sauce and 2 tablespoon sake). Marinate the pork
for about 10 minutes.
2. Slice the onions to make about 1.5-cm cubes. Slice the piiman in half then remove the
head part and its seeds. Slice it to half lengthwise then slice crosswise. Do a rolling cut to
the carrot and bamboo shoots. Slice the lotus root into rounds.
3. Mix the ingredients for the sweet sauce (tomato ketchup, sugar, soy sauce, salt, chicken
stock powder and water) in one bowl then the ingredients for thickening (cornstarch,
water) in another.
4. Pour water in a pan then bring it to a boil. Add the carrots and bamboo shoots then boil it
until soft.
5. Add some cornstarch in the marinated pork then mix. Add oil in a pan then heat until the
temperature reaches 160 C. Deep fry the pork then remove from pan once the color has
browned. Next, deep fry the piiman and the lotus root quickly.
6. Heat a pan using medium heat. Add oil then sauté the garlic and ginger. Remove the
shiitake from water then put it in the pan. Put the bamboo shoots then stir fry quickly.
Add the carrots and then the sweet sauce in the pan then mix. Then, add the thickening
ingredient while continuously mixing.
7. Add the pork and vinegar in the pan. Add the piiman and lotus root then stir fry quickly
then turn off the heat.
Note:
If you like the raw sour flavor of vinegar, then it should be added last when cooking sweet
and sour recipes.
Cheese-Flavored Pork Piccata
- 300 grams thinly sliced pork chops

- salt
- pepper
- flour
- oil
- 3 pieces potatoes (for side dish)
- 1 pack snow peas (for side dish)
- cherry tomatoes (for side dish)
A (for mashed potato)
- 1 cup milk
- 20 grams butter
- 1/3 teaspoon salt
B (for coating)
- 2 eggs
- 4 tablespoon grated parmesan cheese
- 1 tablespoon dried parsley
- 3 cloves garlic
Cooking Procedure:
1. Slice the potatoes into 1.5 cm cubes then soak in water. Place the potatoes in pan then
add 1 cup milk, 20 grams butter and 1/3 teaspoon salt (A). Let it boil for 15 minutes then
mash once the potatoes are soft.
2. Remove the hard fiber from the sides of the snow peas. Place the snow peas in a boiling
water then cook for about 1 minute. Remove the snow peas from water then set aside.
3. Slice the pork. The thickness should be about 5 mm. Then, tenderize the pork slices by
hitting it several times using the non-sharp side of your knife.
4. Mince the garlic cloves. Whisk 2 eggs (B) then add 4 tablespoon of parmesan cheese, 1
tablespoon of dried parsley and minced garlic. Mix the ingredients well.
5. Add some salt and pepper to the pork. Dust it with some flour. Coat the pork with the egg-
cheese mixture prepared in the previous step.
6. Heat a pan using medium heat then add oil. Once the oil is hot, fry the coated pork. Turn
over the pork to the other side once you see that the bottom side is done. The pork must
be fried in one layer. Fry in several batches if needed.
7. Place the pork piccatas in a serving plate then serve it with the mashed potato, snow peas,
and cherry tomatoes on the side.
Note:
You can also se fresh parsley for this recipe. Chop it into very fine pieces.
Braised Spare Ribs
- 8 pieces (about 800 grams) spare ribs

- oil
- 3 tablespoon sake
A (marinade)
- 1/4 piece of yellow onion

- 3 cloves garlic
- 1 teaspoon salt
- pepper
- nutmeg
Cooking Procedure:
1. Grate the onion and garlic.
2. In a bowl mix the ingredients for marinade, that is, grated onion and garlic, white wine,
tomato ketchup, soy sauce, salt, pepper, and nutmeg.
3. Place the spare ribs in an airtight plastic bag then mix it with the marinade prepared in
the previous step. Leave it for 1 hour.
4. Heat a pan using low heat then add oil. Put the marinated pork in the pan before the oil
becomes hot then turn the heat to medium. Fry each side of the spare ribs for 4-5
minutes.
5. Reduce the heat to low then cover the pan. Cook for about 30 minutes.
6. Check the spare ribs from time to time. If it looks like the spare ribs is burning, add some
sake.
7. Remove the lid of the pan then set the heat to medium. Fry the spare ribs until it becomes
a little crispy.
Braised Pork Bellies (Buta no Kakuni)
- 600 grams pork bellies

- 3 cloves garlic
- 1 big ginger
- 5 cm kombu
- 1/4 cup sake
- 4 pieces boiled eggs
- 1 scallions
Cooking Procedure:
1. Slice the pork with widths of about 5-6 cm.
2. Crush the garlic then slice the ginger thinly. Slice the scallions diagonally. Wipe the
surface of kombu lightly with a damp cloth.
3. Pour water in a deep pan then bring it to a boil. Drop the pork slices in the boiling water
then cook for a minute. Remove the pork from pan.
4. Heat a pan using medium heat then add the pork. Fry the pork until the sides of the pork
has browned. Remove the pork from pan and if it has a lot of oil, remove it using paper
towel.
5. Put the pork in a pan then add the garlic, ginger, kombu, sake, soy sauce and sugar. Pour
water in the pan. The water must be enough just to cover the ingredients. Turn on the
heat to high then bring it to a boil. Once boiling, reduce the heat to low then cover and
simmer for 30 minutes.
6. Add the boiled eggs in the pan then simmer for 20 more minutes.
7. Turn off the heat once the liquid has been reduce to about one third. Slice the egg to half
and then serve.
Miso Nikujaga

- 3-4 pieces medium sized potatoes
- 1 yellow onion
- 1 carrot
- 1 pack snow peas
- 2 cups dashi stock
- 1/2 tablespoon oil
- 3 tablespoon sake
- 3 tablespoon miso
Cooking Procedure:
1. Slice the pork into 6-7 centimeters. Peel potato then cut it into 4-6 pieces then soak in
water for about 5 minutes. Slice the onions, include the root part. Do a rolling cut to the
carrot. Boil water then pour it over the snow peas.
2. Heat a pan using medium heat. Add oil then put pork in the pan once the oil is hot.
Remove water from potato then add the potato in the pan. Stir fry the potatoes. Add the
carrot in the pan then stir fry quickly.
3. Add 3/4 of the amount of dashi stock in the pan then bring to a boil. Remove the scum
that forms upon boiling.
4. Add the sake and sugar. Cover the pan then simmer for 5 minutes.
5. Add the onion then cover and simmer for 5 minutes. Remove the lid then mix the
ingredients in the pan. Then, cover and simmer for 3-5 more minutes.
6. Pour the remaining dashi then add the miso paste.

7. Mix the ingredients then remove from heat. Leave for about 3 minutes before serving. Do
not let the soup reboil after adding the miso.
Note:
Do not let the soup reboil after adding the miso paste.
Tonkatsu
- 4 pieces pork (tonkatsu cut)

- salt
- pepper
- flour
- 1 egg
- panko
- shredded cabbage
- tonkatsu sauce
Cooking Procedure:
1. Using a fork or the tip of your knife, make several stabs on both sides of the pork.
2. Spread some salt and pepper on both sides of the pork then leave it for about 5 minutes.
3. Prepare the coating. In three separate bowls, put the flour, whisked egg and panko
breadcrumbs.
4. Coat the pork. First, dust it with some flour. Tap it lightly to remove excess flour. Then dip
it in the whisked egg. And lastly, coat it with the panko breadcrumbs.
5. Heat oil in a pan to 170 C.
6. Deep fry the breaded pork until it is golden brown in color then remove from pan. Only
touch the coating of the pork when you see that it is hard. Place in a cooling rack.
7. Slice the tonkatsu into 5-6 pieces then add some shredded cabbage on the side. Serve with
tonkatsu sauce.
Harumaki (Japanese Spring Rolls)

- 150 grams Japanese spinach
- 1 scallions
- 6 pieces dried shiitake mushrooms (whole or sliced)
- 10 pieces spring roll wrappers
- karashi
A (seasonings for the filling)

- 1 tablespoon sake
- 1 teaspoon sugar
B (for thickening of the filling)

C (spring roll wrapper paste)
D (pork marinade)

Cooking Procedure:
1. Soak the dried shiitake mushrooms in water for about 15 minutes. Mince the mushroom
once it is rehydrated.
2. Wash the spinach well. The root part of the spinach may still have a lot of soil residues so
make sure to clean it well. Pour a generous amount of water in a pan then bring it to a
boil. Then put the spinach in the pan with the root part first. Boil the spinach for about 2
minutes then put in a cold water afterwards. Squeeze out water from the spinach then cut
out the root part. Slice the spinach for about 4 cm pieces. Slice the scallions thinly.
3. Slice the pork into thin strips then add 1/2 tablespoon of soy sauce and 1/2 tablespoon of
sake then mix. Add 1 teaspoon of cornstarch and mix.
4. In a bowl, mix the ingredients for the filling seasoning (That s 1 tablespoon soy sauce, 1
tablespoon sake and 1 teaspoon sugar). In a separate bowl, dilute 1/2 tablespoon of
cornstarch in 1 tablespoon of water. In another bowl, mix 2 tablespoons of flour with two
tablespoons of water which will be used as paste for the spring roll wrappers.
5. Heat a pan using medium heat then add 1 tablespoon of vegetable oil. Add the pork and
cook it until it is no longer reddish. Add the scallions, then the spinach, and lastly the
shiitake then mix. Add the seasonings then mix. Add the cornstarch diluted in water then
mix and then turn off the heat. Place the filling in a plate to cool
6. Carefully separate the spring roll wrappers. Divide the fillings into 10 equal parts. Place
the wrapper with one corner pointed towards you (bottom corner). Place the filling neatly
just below the middle of the wrapper. Start folding the bottom corner over the filling
towards the top and tuck over the filling tightly. Roll the wrapper once to cover the filling
and fold the right and left corners of the wrapper in. Then roll toward the remaining
corner. Using your finger, put some paste on the top corner then roll and press firmly to
seal. Repeat the wrapping process for the remaining wrappers.
7. Pour oil in a deep pan then heat it until the temperature reaches 170 C. Deep fry the
harumaki until it becomes golden brown or crispy. Remove from pan then drain the
excess oil by placing the harumaki in a cooling rack. Make a diagonal slice in the middle
then serve with karashi.
Note:
Experiment in making harumaki by adding other ingredients such as bamboo shoots, carrots,
shrimp, chicken, vermicelli, bean sprouts, etc.
Ume Shiso Cheese Hasami Katsu
- 12 pieces thinly sliced pork

- 1-2 pieces umeboshi (pickled plum)
- 3 pieces sliced cheese
- 6 pieces shiso
- flour
- panko
- egg
- 1/2 tablespoon flour
Cooking Procedure:
1. Remove the seed from the umeboshi then mash it. Slice the cheese in half.
2. Spread a little amount of umeboshi on one side of pork. Place one piece of cheese and
then one shiso leaf on top. Sandwich it with another slice of pork then press the edges
firmly. Repeat this process for the remaining ingredients.
3. Beat egg in a bowl then add 1 tablespoon of water and 1/2 tablespoon of flour. Continue
beating until foamy.
4. Coat the pork with thin layer of flour. Next, dip the pork in the egg mixture then coat it
with the panko breadcrumbs.
5. Pour oil in a deep pan and heat it until the temperature reaches 170 C.
6. Deep fry the pork until the color turns golden brown. Place the hasami katsu in a wire
rack to cool and remove excess oil.
7. Slice the ume-shiso-cheese hasami katsu into bite size pieces. Serve with green salad.
Carrot Green Beans Pork Roll Katsu
- 12 pieces (200 grams) thinly sliced pork

- 18-24 pieces green beans
- 1/3 piece of carrot
- salt
- pepper
- flour
- egg
- panko
- 2 teaspoons mayonnaise
- 1 teaspoon miso paste
- 1 teaspoon ground sesame seeds
Cooking Procedure:
1. Remove the hard fiber from the sides of the green beans. Peel the carrot then slice it to
have almost the same thickness as the green beans.
2. In a bowl mix 2 teaspoons of mayonnaise, 1 teaspoon miso paste and 1 teaspoon ground
sesame seeds.
3. Get two slices of thinly sliced pork and place it in a way that it overlaps in each other.
Spread some salt and pepper to the pork then spread a little amount of the miso mixture .
4. Place 3-4 pieces each of green beans and carrots in the pork. Place the vegetables
perpendicular to the overlapped edge of the pork. Roll the pork tightly.
5. Whisk egg in a bowl then coat the pork in the following order: flour, whisked egg, and
panko bread crumbs.
6. Heat oil in a pan until the temperature reaches 170 C. Deep fry the pork rolls until it
becomes golden brown in color. Place in a cooling rack to cool and remove excess oil.
7. Slice the rolls diagonally at the middle then serve with some shredded cabbage on the
side.
Pork and Asparagus Roll Katsu
- 12 pieces thinly sliced pork

- 12 pieces asparagus
- salt
- pepper
- flour
- egg
- panko
Cooking Procedure:
1. Prepare the asparagus by removing its woody hard part.
2. Add some salt and pepper on one side of the pork.
3. Place one edge of pork into the tip part of the asparagus then roll it upwards, wrapping
the asparagus.
4. Prepare the coating. Put flour in one plate, whisk egg in a bowl then put panko
breadcrumbs on another plate.
5. Coat the pork and asparagus roll in the following order: flour, egg, panko.
6. Put oil in a pan then heat until the temperature reaches 170 C.
7. Deep fry the pork asparagus rolls until golden brown. Cool and remove excess oil in
cooling rack then serve.
Deep Fried Pork and Vegetables with Chili Sauce
This is a simple dish were the process of cooking is to deep fry the pork and the vegetables
and then adding the chili sauce before serving.
- 400 grams thinly sliced pork (shogayaki cut)

- 1/2 onion
- 1 pack shishito peppers
- 2 tablespoon sake
- cornstarch
- 1/2 tablespoon doubanjiang

- 1/4 cup water
- 1 teaspoon chicken stock powder
Cooking Procedure:
1. In a bowl, pour sake on the pork then mix well and set aside.
2. Slice the onion with 1 centimeter thickness. Slice the eggplant vertically then slice each
half into 4 pieces. Soak the eggplant in water. Make just a little cut on the shishito
peppers.
3. Mix the ingredients for the sauce: 1/2 tablespoon doubanjiang, 4 tablespoon vinegar, 2
tablespoon soy sauce, 1/4 cup water and 1 teaspoon chicken stock powder.
4. Drain the eggplant then let it dry. Add cornstarch to the pork then mix well.
5. Prepare the pan for deep frying. Add oil then heat until the temperature reaches 200 C.
6. Fry the vegetables for 2-3 minutes then remove from pan. Fry the pork for about 4
minutes.
7. Mix the fried vegetables and pork in a serving plate then pour the sauce mixture.
Pork Tatsuta-Age
Tatsuta-age is the term for cooking method in which the ingredients battered with cornstarch
or potato starch is deep fried. This is different from karaage because flour is used to make the
batter for karaage.
- 300 grams pork (roast pork cut)

- 2 pieces small potato
- 4-6 pieces piiman
- cornstarch or potato starch
- salt
(pork marinade)
- 1.5 tablespoon sake

- 1.5 tablespoon soy sauce
- ginger juice from a thumb sized ginger
Cooking Procedure:
1. Slice the pork into about 1/2 centimeter thick with widths of about 4 centimeters.
2. Prepare the ingredients for marinade. Grate a thumb sized ginger then firmly squeeze to
get the juice. Mix the ginger juice with sake and soy sauce. Combine the mixture with the
pork then set it aside.
3. Wash and peel the potatoes. Slice it into rounds with about 1 centimeter thickness. Soak
the potato slice in water. Slice the piiman into half vertically then remove the head part
and the seeds. Make another slice vertically.
4. Pour oil in a deep pan then heat until temperature reaches 170 C.
5. Drain the water used to soak the potatoes then dry the potatoes using a paper towel. Deep
fry the potatoes until lightly browned or soft. remove it from pan once done then sprinkle
some salt. Next, deep fry the piiman quickly.
6. Add cornstarch to the marinated pork then deep fry the pork until the color changes to
dark brown (be careful not to burn).
7. Place the deep fried potatoes, piiman and pork in a plate then serve.
Pork and Scallions Kushikatsu
Kushikatsu is the Japanese term for battered and deep fried skewered meat and vegetables.
To make this dish, you will need kushi" or bamboo skewers.
- 400 grams pork (cube sliced)

- 2 pieces scallions
- 2 eggs
- panko (fine)
- salt
- pepper
- tonkatsu sauce
You will need:

- bamboo skewers
Cooking Procedure:
1. Slice the scallions into 3-4 centimeter pieces.
2. Slice the pork to have the same size as the scallions. Add some salt and pepper then set
aside.
3. Put the scallions and pork alternatively in the bamboo skewer. Each skewer will have
about 3-4 pieces of the ingredients.
4. Whisk the two eggs then add flour. Coat the skewered pork and scallions with the egg and
flour mixture.
5. Spread some panko breadcrumbs on top of the coated meat and vegetables.
6. Heat oil in a pan until the temperature reaches 170 C. Then, deep fry the breaded skewers
for about 3-4 minutes, turning each side several times.
7. Remove the kushikatsu from pan once it is done then serve with tonkatsu sauce and
cabbage and lemon on the side.
Note:
It s easier to stab the pork slices with the skewers when you stab it perpendicular to the flow
of the meat fibers.
Fried Pork Chops in Onion Sauce
In this recipe, you will use a lot of onions. The pork will be marinated with grated garlic and
onion before it will be fried. Then you will learn how to make onion sauce tat goes very well
with the fried pork.
- 4 pieces pork (tonkatsu cut)

- 3 onion
- 1 garlic
- salt
- black pepper
- flour
- 1/2 tablespoon oil
- 1/4 cup chicken stock
- parsley
Cooking Procedure:
1. Grate the garlic and half of onion. Slice the other half of onion thinly.
2. Marinade the pork with the grated onion and garlic for about 30 minutes. Cover the
marinade with a plastic wrap or put it in an airtight plastic or container.
3. Get the pork then remove the grated garlic and onion used to marinade it. Add some salt
and pepper to the pork. Then, dust it with a thin layer of flour.
4. Heat pan using medium heat then add oil. Fry both sides of the pork until it is done. Turn
over once one side has browned.
5. Remove the pork from pan. Remove the oil used to fry the pork by wiping it with paper
towel.
6. Reheat the pan using medium heat. Add butter then let it melt. Add the onion the cook
until it is soft. Add the chicken stock and the grated onion and garlic used to marinade the
pork. Cook until almost all of the liquid evaporates.
7. Put the onion sauce on top of the fried pork then add some parsley on top.
Note:
Avoid exposing the grated garlic from air for a long time, otherwise it will have a bitter taste.
Keep the bowl or container were you put the grated garlic and onion covered.
Ginger Pork Rolls
To make this dish, you will ned thinly sliced pork or what they call buta momo in Japan.
You will also use ginger which will be used as filling before you roll the pork.
- 400 grams thinly sliced pork (about 16 pieces)

- 100 grams ginger
- vegetable oil
- 1 tablespoon sake
pork marinade

- 1 tablespoon sake
seasonings:

You will need:

- toothpick
Cooking Procedure:
1. Place the pork in a bowl then add 1 tablespoon of soy sauce and 1 tablespoon of sake. Set
it aside.
2. Mix the seasoning ingredients (sugar, mirin, soy sauce) in one bowl.
3. Slice the ginger into fine thin strips.

4. Place two slices of pork in a chopping board or any flat surface. The edges of the pork
should overlap by about 1 centimeter. Place several pieces of the julienned ginger at one
edge of the pork then roll. Secure the end with a toothpick.
5. Heat vegetable oil in a pan using medium heat. Add the rolled pork then fry until all
surface has browned. When you first place the pork in the pan, make sure that the side
with the toothpick is at the bottom so that it will be cooked first and prevent the pork rolls
from opening.
6. Reduce the heat to low then add 1 tablespoon of sake. Cover then cook for 2-3 minutes.
7. Remove the lid then add the seasonings. Mix quickly then turn off the heat. Remove the
toothpick then slice the pork rolls diagonally in the middle before serving.
Pork Tomato Cheese
- 400 grams pork

- salt
- pepper
- 3 pieces tomato
- vegetable oil
- 50 grams grated mozzarella cheese
- sake
Cooking Procedure:
1. Slice pork to 12 pieces with 1 centimeter thickness. Add salt and pepper to both sides of
the pork.
2. Slice the tomato into 4 rounds.
3. Heat a pan using medium heat then add a tablespoon of vegetable oil.
4. Fry both sides of the pork pieces until it has browned.
5. Once the pork is done, add some mozzarella cheese, then top with a slice of tomato then
put mozzarella cheese on top of tomato slice
6. Reduce the heat to low then add 1 tablespoon of sake. Cover the pan then cook for about
5 minutes or until the cheese has melted. If the pork pieces doesn t fit in your pan, then
cook in batches adding a tablespoon of sake for each batch.
7. Turn off the heat then serve.
Note:
You can also bake this dish if you don t want to use oil. Start by baking the pork for bout 10
minutes, then add the toppings then bake for another 5 minutes.
Stir Fried Pork and Vegetables

- 1/3 head of cabbage (about 6 leaves)
- 1 pack bean sprouts
- 1/2 piece of carrot
- 1 clove of garlic
- 2 tablespoon ponzu sauce
- vegetable oil
- salt
- pepper
Cooking Procedure:
1. Slice the pork to about 1-centimeter pieces. Add salt and pepper then set aside.
2. Slice the cabbage into smaller pieces. Peel the carrot then slice into thin strips with about
1 centimeter widths. Slice the garlic thinly.
3. Heat a pan using medium heat then add oil. Add the garlic then cook until the smell
becomes strong. Add the pork then cook until it has browned.
4. Add the carrots then stir fry until it is cooked.
5. Increase the heat to high then add the cabbage. Stir fry until it is cooked.
6. Add the bean sprouts then mix quickly.
7. Add the butter and ponzu then mix quickly. Turn off the heat then serve.
Note:
The success of tis recipe depends on the quality of butter so make sure to use butter that you
like.
Pork Miso Stir Fry
- 300 grams pork

- 300 grams cabbage (about 6 leaves)
- 1 clove of garlic
sauce

- 1 tablespoon sake
Cooking Procedure:
1. Slice the pork into bite size pieces.
2. Shred the cabbage. Put in a serving plate.
3. Put the garlic in a microwaveable bowl. Do not remove the skin. Microwave until it is soft
then mash.
4. Mix the sauce ingredients (miso paste, sugar, soy sauce) in a bowl then add the mashed
garlic.
5. Heat a pan using medium heat then add oil. Add the pork then cook until it has browned.
6. Add the sauce then mix until the pork are well coated.
7. Turn off the heat then place the pork on top of cabbage then serve.
Sweet Pork with Aburaage and Piiman
Two of the main ingredients of this recipe are common Japanese cooking ingredients. One is
aburaage or deep fried tofu. The other ingredients is piiman or the Japanese green bell
pepper which is smaller and thinner compared to the regular green bell pepper.
- 300 grams thinly sliced pork (you can use off cuts)

- 100 grams piiman (Japanese green bell peppers)
- 1 pack aburaage (deep fried tofu skin)
- 1 tablespoon oil
- 2.5 tablespoon sugar
- 2 tablespoon sake
- 1.5 tablespoon soy sauce
Cooking Procedure:
1. Slice the pork thinly. Add soy sauce and sake then set aside.
2. Cut the piiman in half then remove the head and seeds. Slice each half into 2.
3. Slice the aburaage into 1-1.5 centimeter strips.
5. Add the pork then cook until it has browned. Add the sugar then mix quickly.
6. Add the aburaage then stir fry.
7. Add the piiman then stir fry until it has a nice green color. Turn off the heat then serve.
Pork and Spinach Cream Stew
- 400 grams pork

- 200 grams spinach
- 100 grams onion
- 2 cups milk
- 2 cups hot water (you can also use 2 cups of chicken stock)
- chicken stock powder (not needed if using chicken stock)
- 1 piece dried bay leaf
- salt
- pepper
Cooking Procedure:
1. Slice the pork into 2-centimeter strips. Add salt and pepper then give it a gentle massage
then set aside.
2. Slice the onion.
3. Bring generous amount of water to a boil. Add some salt. Once the water is boiling add
the spinach then cook for 2-3 minutes then, place the spinach in a cold water. Squeeze
out the water starting from the root to the leaves of the the spinach then cut it into 3-4
centimeters.
4. Heat a pan using medium heat. Add 1 tablespoon of butter then let it melt. Add spinach
then stir fry. Add some salt then remove from heat.
5. Heat a pan using medium heat. Add 1 tablespoon of oil. Add the pork slices then cook
until the color changes to brown. Add the onion then mix and cook until it is soft. Add
butter and then the flour. Mix the ingredients in the pan very well.
6. Add the chicken stock then stir until there are no more lumps of flour. Add the bay leaf
then reduce the heat to low. Simmer for 7-8 minutes.
7. Add the spinach and milk. Add salt and pepper to adjust taste then mix well and serve.
Pork and Cabbage Soup
- 400 grams pork

- 1/2 cabbage head
- 3 1/2 cups of water (or beef stock)
- beef bouillon/ beef stock powder (not needed if using beef stock)
- 1 piece dried bay leaf
- salt
- pepper
Cooking Procedure:
1. Slice the pork into about 4-centimeter cubes. Add salt and pepper then set aside.
2. Pour 3 1/2 cups of water in a deep pan then bring to a boil. Add the beef bouillon cubes
then let it dissolve completely.
3. Add white wine and bay leaf then the pork slices.
4. Cover, reduce the heat to low then simmer for 30-40 minutes.
5. While waiting for the pork to soften, slice the cabbage into 8 pieces. If using a smaller
cabbage, you can just slice it into 4.
6. Add the sliced cabbage into the pan then bring back the lid. Simmer for 15-20 more
minutes.
7. Check if the cabbage and pork are cooked then turn off the heat and serve.
Note:
For the soup, you can also use chicken stock or dashi stock.
Pork and Chinese Cabbage Stir Fry
- 300 grams thinly sliced pork (you can use off cuts)

- 1/4 napa cabbage (about 500 - 600 grams)
- 1 scallions
- 20 grams dried sliced shiitake mushrooms (or 4 pieces dried shiitake mushrooms)
- 1 block yakitofu (fried tofu)
- 1 cup of hot water
- 1 tablespoon oil
- 4-5 tablespoon sugar
Cooking Procedure:
1. Soak the shiitake mushrooms in 1 cup of hot water (use only 1/2 cup of hot water when
using whole mushrooms). Once the mushrooms are rehydrated, separate the mushrooms
and keep the water used to soak it. Add 4 tablespoon of soy sauce to the shiitake water. (If
using whole shiitake mushrooms, slice it thinly once rehydrated.)
2. Separate the white hard part of the napa cabbage from the green part of the leaves. Slice
the white part thinly. Slice the green leaves.
3. Slice the scallions, thinly, diagonally.
4. Slice the yakitofu into bite size pieces.
5. Slice the pork into smaller pieces.
6. Heat a pan using medium heat. Add oil then once it s hot, add the pork and stir fry. Once
the color of pork turns to brown, add the mushrooms, scallions, yakitofu, and white part
of napa cabbage. Add the shiitake water with soy sauce and sugar. Mix the ingredients
well. Reduce the heat to low then cover and cook for 2-3 minutes.
7. Remove the lid then add the green part of the napa cabbage. Mix then put back the cover
of the pan then cook for another 6 minutes. Mix, remove from heat then you can serve.
Pork and Cabbage Stir Fry

- 2-3 leaves of cabbage
- 1/2 onion
- chopped scallions
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
seasonings

- 1 tablespoon sake
- 1/2 tablespoon oyster sauce
- pepper
Cooking Procedure:
1. Slice the pork into smaller pieces.
2. In the bowl with the pork, add the chopped scallions, grated garlic and ginger and the
seasoning ingredients. Mix the ingredients well using your hands then set aside.
3. Remove the hard part of the cabbage then slice it into bite size pieces.
4. Slice the onion thinly then place it in cold water with ice.
5. Heat a pan using medium heat then add the sesame oil.
6. Add the pork then cook until the color changes to brown.
7. Add the cabbage then continue stir frying until it is cooked. Remove from heat then serve.
Note:
Try using lettuce instead of cabbage if you want to have a stronger taste of meat. Tear 1/2 of
cabbage head into bite size pieces then stir fry quickly once the pork is cooked.
Stir Fried Pork With Shiso and Umeboshi

- 20 grams ginger
- 20 pieces shiso leaves
- 1 piece myoga (Japanese red ginger)
- 2 pieces umeboshi (pickled plum)
- sake
- 1 1/2 tablespoon sesame oil
Cooking Procedure:
1. Slice the pork into smaller pieces. Slice the ginger into fine strips. Place the pork and
ginger in a bowl then add 2 tablespoon soy sauce, sake and 1 tablespoon sesame oil. Set
aside.
2. Remove the stem part of the shiso leaves then cut it vertically. Then, slice horizontally
with about 1 centimeter widths. Place it in a cold water with ice.
3. Slice the myoga thinly.
4. Remove the seeds of the umeboshi then mash using a fork.
5. Heat a pan using medium heat then add 1/2 tablespoon of sesame oil.
6. Add the pork and ginger then stir fry until the pork turns brown.
7. Turn off the heat then add the shiso, myoga, and umeboshi. Mix well then you can serve.
Pork and Cucumber with Chili Sauce
- 300 grams shabu shabu pork

- 3 pieces cucumber
- green part of 1 scallions

- peel of 1 big ginger
- 1 tablespoon sake
- salt
- 10 cm piece of scallions (white part)

- 1 clove of garlic
- thumb sized ginger
- 1/2 teaspoon doubanjiang

- 1.5 tablespoon rice vinegar
Cooking Procedure:
1. Pour a generous amount of water in a pan then add the ginger peel, green part of
scallions, 1 tablespoon sake and salt. Bring the water to a boil.
2. Using a peeler, slice the cucumbers vertically. Place it in a cold water with ice.
3. Mince the white part of scallions, garlic and ginger.

4. In a bowl, combine doubanjiang, sugar, soy sauce, vinegar and sesame oil. Mix well until
the sugar is dissolved.
5. Mix ingredients prepared in steps 3 and 4.
6. Once the water comes to a boil, cook the shabu shabu pork. Remove the pork
immediately once the color changes then place it in a cold water with ice. Shabu shabu
slices are very thin so it cooks very quickly. Do not cook the pork all at once. Do it in
batches so that the pork will be cooked evenly.
7. Place the cucumbers in a serving plate. Put the pork on top then pour the chili sauce.
Note:
Shabu shabu pork are sliced very thinly and shouldn t be cooked long. Once the color of the
meat changes, remove it immediately from water to prevent it from becoming hard.

92 Best Authentic Japanese Food Recipes

Uploaded by

Copyright:

Available Formats

92 Best Authentic Japanese Food Recipes

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

92 Best Authentic Japanese Food Recipes

Uploaded by

Copyright:

Available Formats

92 Best Authentic

Easy Chicken Dishes - Japanese Food Recipes 90

25 Japanese Pork Dishes, Quick and Easy Family

30 Best Authentic Japanese

Ingredients: (serves 2-3)

- 250 grams mixed ground pork and ground beef

- 3 pieces boneless chicken thighs

- 1 tablespoon ginger, grated

3. Whisk the eggs then mix it with ﬂour (B).

4. In a bowl, mix the marinated chicken and the coating.

5. Add oil in a pan then heat until 200 C (392 F).

- 200 grams thinly sliced beef

3. In a bowl, combine dashi stock, sugar and soy sauce (A).

- 24 pieces gyoza wrappers

- 400 grams thinly sliced pork

- 2 1/2 tablespoon soy sauce

3. Grate the onion and ginger.

7. Mix well then serve.

- 8 pieces thinly sliced beef (about 240 grams)

- 1/2 tablespoon sugar

4. On another bowl, mix sugar, sake, and soy sauce (B).

6. Once the beef turns brown, add B then continue cooking.

- 100 grams thinly sliced pork

6. Add sesame oil then mix once.

7. Turn oﬀ the heat then serve.

- 4 cups steamed rice (good for 4)

- 2 cups steamed Japanese rice

- 80 grams ground tuna

C (for tuna marinate)

- 1 tablespoon soy sauce

D (for scrambled egg)

E (for sushi rice)

Ingredients: (Serves 2-3)

- 12 black tiger prawns

- 1/8 teaspoon salt

- 1 tablespoon vegetable oil

7. Transfer the ebi chili to a serving plate and serve.

- 250 grams beef (steak cut)

- 1 teaspoon grated garlic

3. Mix sake, soy sauce, and oyster sauce.

4. Heat a pan using medium. Then, add 2 tablespoon of vegetable oil.

5. Make several balls then slightly ﬂatten it to make korokke.

- 1 block ﬁrm tofu

6. Add the sliced 1 block of tofu and chopped scallions.

- 400 grams mixed ground pork and beef

B (Sweet and sour sauce)

- 2 teaspoons chicken stock

1. Slice thinly the scallions. Mince the ginger.

- 100 grams chicken ﬁllet

- 1 1/2 cup tempura powder

- 1/4 cup mirin

Ingredients (serves 4):

- 500 grams pork bellies

Ingredients (serves 4):

- 400 grams boneless chicken breast or thigh

Ingredients (serves 4):

- 300 grams boneless chicken

1. Start by preparing the chicken and vegetables.

- Cut the chicken into bite-sized pieces.