Recipe

Cooking Recipe
Cooking Recipe

Rice -Gohan-
To make rice stickier.
Wash rice. First pour water, then stir shortly, and drain water carefully (Don't lose any single rice!)
Without water stir it first.  And pour water again, then drain water.
Keep washing untill water gets clearer. (Around 4-5 times).
Measure the amount of water. When rice is in pot, pour the water untill the level at 2cm from the top of rice.
Wait for 20-30 mins.   Let rice soak water.  When rice gets less clear but white, it is ready.
Start boiling with low temperature with lid on the pot. (During cooking it is better if you never take off the lid!)
About 10-15 mins later, turn the heat a bit higher.
When you see the vapor coming out from the pan, it is almost ready.   Turn the heater down, and wait untill you don't see the vapor anymore.
Take off the lid, and stir rice and take off from the heater.

Sweet Poteto Rice Bowl -Satumaimo Gohan-
Wash the sweet poteto without pealing off the skin.
Slice it (1-1.5cm), and soak into the water for 30 mins to take away the scum.
Then cut into the pieces like small blocks.
Wash rice.
Start heating rice at low heat.
After about 15 mins, you see the vapor coming from the pot.
Then put the peices of sweet poteto into the pot. (Sweet poteto needs to cook about 10 mins.)
When the water is gone, it is ready. Stir and mix gently, serve with black sesame sprinkled on the rice.

Japanse Pancake -Okonomiyaki-
Cut a poteto into thin slices and cut them into the shaps like matchs.
Chop bean sprouts and cabeges into small pieces.
Make a dough.  Mix flour, egg, salt and water and mix it well.
Put all the vegitables you chop into the dough. Stir and mix well.
Heat the pan with high temperature.  Pour oil after the pan is heated, and then put the dough. Try to make it roundy.
After the edges of the dough getting cooked well, flip over and heat about 5 mins.
Flip over again and heat around 3-5 mins. When it is ready, serve with soysource.

Pasta in Miso Soup -Suiton-
Cut a poteto and carrot into blocks.  Cut Mashrooms into half.
Make a dough.  Mix flour, salt and curry powder, and water.  Mix well.
Put the vegitables into a pan and cover with plenty water. Start heat at moderate temperature.
When the water is boiling, put dough into dough by using table spoon. Make small pastas.
Pour soy source and boil for a minute. Then you turn off the heating.
Put Miso and try to dissolve completely. When it is done, it finises.

Fried Rice -Yakimeshi-
Prepare Rice.  Chop onion, carrot and green peppar into small pieces. (Smaller is better!)
Start fring with onion.  Simmer it patiently.
Then put carrot. After one minute or so, put green peppar. Fry untill vegitables looks sweted enough.
Add rice into a pan.  Stir and fry. Pour soy source around.
Make a space for egg and pour egg after it mixed well. Wait a while till egg gets solid, then stir to make blocks.
Mix egg blocks and rice. Add salt and peppar. Done!

Meat Loaf in Paprika -Miku zume-
Chop onion and carrot into small pieces. (Smaller is better again!)
Cut paprika into a half.
Fry onion first and add carrot. When it cooked, take out from a pan. Let it cool a bit.
Mix fried vegitables with minced meat well.  Add salt and peppar and flour.
Knead it well. Put it into paprika. (Stuff well!)
At the same pan, put oil a bit and fry stuffed paprika faced the meat side on the plate.
After it starts to brown turn them over, and use a lid. Cook them about 5 mins.
Before serving, pour soy source or any kinds of source by favor.

Egg Plant Rice Bowl -Nasu Don-
Prepar rice.
Cut egg plants into blocks and fry (or deep fry) them.
Slice onion stalk, if it is too hot, then fry them too.
Grate raddish (Do like draw the circle).
Make a source. Grate or smash garlic and mix with soy source, vinegar, sugar, sesami oil, and hot peppar.
Place egg plants, onion stalk, and grated raddish on rice.  Pour the source around.

Roll sushi -Maki Zushi-
Prepar rice. Then let the rice cool down.
mix suger and vineger well, and add to rice. Stir a bit.

All you need is wrap those fillings by Nori paper placed rice equally on it.
Then when you eat dip horse raddish and soy source.

Sushi filling
-Tuna maki-


Boil or maicrowave chinese keel and chop into small pieces. (If you boil, make sure that you take off the water.
Mix with everything.

teriyaki chiken-
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