Kent Ochs Japanese Cooking 2009

8/6/2019 Kent Ochs Japanese Cooking 2009

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Japanese Cooking

Kent OchsIn Japan

Winter Term 2009


2/18

Okonomiyaki / 4 servings / 4

Batter: 1 cup flour 1 cup water 1 tea spoon baking soda Half a packet udon soup powder 1 egg cabbage, thinly sliced

100g pork strips 8 boiled shrimp Tempura crumbs Sakura shrimp (tiny shrimp) Red ginger

1. Mix batter in a large bowl2. Heat hotplate and spread oil3. Make 4 pancake-shaped discs with batter

4. Sprinkle some tempura crumbs, sakura shrimp, and redginger5. Place pork strips and boiled shrimp on top6. Flip the okonomiyaki when the bottom side is cooked7. Flip again after the other side is cooked8. Serve with okonomiyaki sauce, shredded mackerel, seaweed

flakes, and if desired, mayonnaise


3/18

Miso-shiru /

Two or three strips of seaweed block of tofu 70g of miso soup paste

1. Place the seaweed in a bowl of water and let sit for 20minutes

2. Slice the tofu into small pieces3. Cut the seaweed into smaller strips4. In a boiling pot of water, slowly let the miso soup paste

dissolve by placing it on a spoon and carefully mixing it with

chopsticks5. Once all the paste is dissolved, throw the tofu and seaweed

in and let boil for a few more minutes


4/18

Sekihan /

3 cups mochi rice 2 cups water 230g can boiled azuki beans

1. Wash rice and let sit for 2 hours2. Put rice in rice cooker and pour contents of azuki bean can

into rice cooker as well3. Serve with goma-shio (black sesame and salt mix)


5/18

Temaki-sushi / A rice cookers worth of rice cup of rice vinegar cup of sugar

As much as desired of each:

Lettuce Cucumber Beefsteak plant leaf Avocado Tamagoyaki Crab sticks

Sausages Tuna and mayonnaise Wasabi Large pieces of nori (dried seaweed)

1. Take a piece of nori and put some rice on it

2. Add as many things as desired3. Roll


6/18

Oden / Serves 4 / 4

Soup: 1000cc oden-soup 2 spoons soy sauce 2 spoons sugar 2 spoons sake

4 potatoes 4 hard-boiled eggs 1/3 Japanese radish 2 atsu-age (fried tofu) 1 block yaki-tofu (cooked tofu) 2 sticks chikuwa (fish paste tube) 4 sausages 4 rolled cabbage 4 bacon wrapped in kikuna leaf

1. Mix oden-soup, soy sauce, sugar, and sake in a large pot2. Put all the ingredients in the pot3. Let cook for 1 hour or more4. Eat with karashi mustard


7/18

Takoyaki /

Batter: 100g flour 300cc water 1 egg Udon soup powder

100g boiled octopus legs Sakura shrimp Tempura crumbs Red ginger

Heat takoyaki machine and make sure its well oiled Mix batter in a bowl Pour batter in takoyaki machine Put 1 piece of octopus leg in each hole Sprinkle sakura shrimp, tempura crumbs, and red ginger Spin each takoyaki so that the other side starts cooking When done, transfer to another plate Serve with takoyaki sauce, shredded mackerel, and seaweed

flakes


8/18

Tokoyaki - Finished


9/18

Gyu-donburi /

250g thinly-sliced beef 150cc soumen noodle soup onion Rice

Cook beef and onion in soumen noodle soup for 15 to 20minutes

Pour over rice


10/18

Tamagoyaki /

2 or 3 eggsSmall amounts of: Udon soup powder Salt Sugar Soy sauce Milk

Mix all the ingredients in a bowl Heat and oil a tamagoyaki pan Pour about 1/3 of the contents of the bowl into the pan Once the egg batter is cooked, roll the egg to create a tube Pour another 1/3 into the pan Repeat until there is no more egg batter


11/18

Nikujyaga /

230g beef 4 to 6 potatoes 1 carrot 400g devils tongue noodle

2 atsu-age (fried tofu) 2 chikuwa (fish paste tube)

Udon soup powder Soy sauce Sugar Sake Water

Peel and cut potatoes and carrots into smallish pieces Put all ingredients in a pot Let cook for 20 to 30 minutes


12/18

Omu-rice /

onion 100g meat choice 300g rice 2 eggs A pinch of salt 3 tea spoons milk Ketchup

Cut onion and meat into small pieces Cook in a frying pan Let simmer until onion becomes golden Add rice and cook while stirring Add as much ketchup as desired Transfer onto a plate

Mix eggs, salt, and milk in a bowl Pour into another pan Cook a thin layer Flip the egg onto the cooked rice portion Lather ketchup on egg


13/18

Curry & Rice / Serves 4 / 4

250g thinly cut beef 4 potatoes 1 carrot 2 onions

1 box curry rue 4 cups waterOptional: Ketchup Worcester sauce Soy sauce Apple Chocolate Banana Instant coffer powder

Chop potatoes, carrot, and onions in small pieces Lightly cook beef at the bottom of the pot

Put potato, carrot, and onion into pot Add water Add optional ingredient if desired Cook until contents are soft Add curry rue and let cook for a few more minutes Serve over rice with fukujindsuke and/or rakkyo


14/18

Yakisoba / Serves 3 / 3

3 packs Chinese-style noodles cabbage carrot 1 pack bean sprouts 100g pork 6 shrimp 3 sausages

Sakura shrimp Tempura crumbs Okonomiyaki sauce

Chop cabbage, carrot, pork, and sausage into small pieces Heat and oil hotplate Cook everything except the noodles Add the noodles once everything is done cooking Sprinkle sakura shrimp and tempura crumbs Add okonomiyaki sauce and mix Serve by sprinkling shredded mackerel, red ginger, and

seaweed flakes


15/18

Tamagodonburi /

2 eggs 100cc soumen noodle soup onion Tempura crumbs

Slice onion into thin strips Cook onion in pot with soumen soup Cook until onion is soft Mix eggs in a bowl Turn off the stove Immediately mix the egg batter and tempura crumbs into the

pot Let the egg go into a half-solid state Pour over rice Serve with takuwan.


16/18

Curry Udon /

Previously created curry Udon noodles

Boil udon noodles Pour curry over noodles


17/18

Zenzai /

1 can sugared azuki bean paste 200cc water

Mix azuki bean paste and water in pot Boil for 10 minutes Serve with mochi


18/18

Dorayaki /

100g pancake mix 150cc milk 1 egg

Azuki bean paste

Heat and oil hotplate Mix pancake mix, milk, and egg in a bowl Using a spoon, make 7 cm discs with the batter When the small discs are done cooking, make a sandwich out

2 discs and the azuki bean paste

Kent Ochs Japanese Cooking 2009

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