MAIN DISHES

INGREDIENTS OF BIBIMDAP
 1 cup sukiyaki beef slices, sautéed with onions (season beef with soy sauce)
 bean sprouts, blanched
 tofu, cut into tiles & blanched
 napa Cabbage, shredded
 carrots, grated
 gochujang
 egg yolk, topping

INGREDIENTS: SUKIYAKI RICE

 2 cups japanese rice
 1 1/2 cups water
 1/3 cup mirin
 1/3 soy sauce
 1-2 tbsp sugar
 1/4 tsp dashi

PROCEDURE: SUKIYAKI RICE

1. Put all ingredients in a rice cooker and cook as you would normal rice.

PROCEDURE: SUKIYAKI BIBIMBAP

1. Saute beef slices with sliced onion in oil, season with soy sauce. Set aside.
2. Assemble by putting fluffed cooked rice in hot bowl.
3. Top with sautéed beef slices, blanched bean sprouts, tofu, cabbage and carrots.
4. Top with a heaping teaspoon of gochujang.
5. Add yolk in the middle before serving.
 INGREDIENTS OF BEEF STEAK
Ingredients

 1-2 cloves garlic

 1 Tbsp sugar
 2 Tbsp Soy Sauce
 2 Tbsp Sake
 2 Tbsp water
 2 1" thick New York steaks
 salt and white pepper
 Oil

Instructions

1. Slice garlic thinly and set aside.

2. Mix sugar, Soy Sauce, Sake, water in a bowl to make sauce. Set aside.
3. Sprinkle salt and pepper on the steaks.
4. Heat frying pan at medium high heat and add oil. Add sliced garlic and cook until
browned. Remove garlic from the pan.
5. Add steaks to the same pan and cook about 2 minutes per side or however you like.
Add the sauce, coating the meat with the sauce, and remove the meat from the pan.
Reduce the sauce for a minute.
6. Place the meat on a dish, pour the reduced sauce over them, then top with the
garlic for garnish.
INGREDIENTS OF TTEKBOKKI
MAIN

 350g / 12 ounces Korean rice cakes, separated

 150g / 5.3 ounces Korean fish cakes, rinsed over hot water & cut into bite size
pieces
 2 cups Korean soup stock (dried kelp and dried anchovy stock), use this recipe
 60g / 2 ounces onion, thinly sliced

TTEOKBOKKI SAUCE (MIX THESE IN A BOWL)

 3 Tbsp gochujang (Korean chili paste)

 1 1/2 Tbsp raw sugar
 1 Tbsp soy sauce
 1 tsp minced garlic
 1 tsp gochugaru (Korean chili flakes)

GARNISH

 1 tsp roasted sesame seeds

 1 tsp sesame oil
 1 stalk green onion, finely chopped

*1 Tbsp = 15 ml, 1 Cup = 250 ml

**If you want to learn more about Korean ingredients, check my 30 essential Korean
ingredients list.

HOW TO MAKE TTEOKBOKKI

1. Unless your rice cakes are soft already, soak them in warm water for 10 mins.

2. Boil the soup stock in a shallow pot over medium high heat and dissolve the
tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add
the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice
cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it
over low heat for a further 2 to 4 mins.

3. Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.
 INGREDIENTS OF KATSU- CURRY
 For the curry sauce
 2 tablespoons sunflower oil
 2 onions, sliced
 5 garlic cloves, chopped
 2 medium carrots, sliced
 2 tablespoons plain flour
 4 teaspoons curry powder
 600ml chicken stock
 2 teaspoons honey
 4 teaspoons soy sauce
 1 bay leaf
 1 teaspoon garam masala

 For the breaded chicken

 4 chicken breast fillets, pounded to 1cm thickness
 Salt and pepper to taste
 2 tablespoons plain flour
 1 egg, beaten
 100g fine breadcrumbs or panko breadcrumbs
 230ml vegetable oil for frying

PROCEDURE:

1. For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and
cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes..

2. Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add
honey, soy sauce and bay leaf. Slowly bring to the boil.

3. Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring
consistency. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan
and keep on low heat until ready to serve.

4. For the chicken: Season both sides of chicken breasts with salt and pepper. Place flour,
egg and breadcrumbs in separate bowls and arrange in a row. Coat the chicken breasts in
flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both
sides.

5.Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until
golden brown, about 3 or 4 minutes each side. Once cooked, place on kitchen paper to
absorb excess oil.

6.Pour curry sauce over chicken, serve with white rice and enjoy!
INGREDIENTS OF OMELETTE
4 eggs
1 tbsp soy sauce
1 tbsp mirin
1 tbsp sugar
pinch of salt
cooking oil as needed

How To Prepare
1. First, beat your eggs well in a bowl using either a fork, or chopsticks if you are an
expert chopstick user.

2. Add one tablespoon each of soy sauce, mirin and sugar and a little salt to your
mix.

3. Put a small amount of cooking oil in your pan and bring it up to medium heat.
Keep some kitchen roll handy to help keep the pan oiled during cooking.

4. Add a small amount of your egg mix into the heated pan. Once the egg has cooked
slightly so that the top is still slightly uncooked, push it over to the side of your pan.

5. Continue adding a small amount of egg while oiling the pan each time in between.

6. As you add more egg and roll it up each time, your egg roll will start getting larger
and easier to add new layers. Keep adding the egg in new layers until you have used it
all up.

7. Your tamagoyaki is now finished so remove from the pan and wait to cool before
slicing it up into thin pieces with a sharp knife.
 INGREDIENTS OF ZABU SOBA
 14 oz dried soba noodles (buckwheat noodles) (14 oz = 397 g) (1 serving = 3.5
oz = 100 g))
 1 part Mentsuyu (Noodle Soup Base)(recipe follows)
 1 part iced water
Mentsuyu (Noodle Soup Base/Dipping Sauce): Makes 1 cup
concentrated sauce
 ¼ cup sake (1/4 cup = 60 ml)
 ½ cup mirin (1/2 cup = 120 ml) (I usually add additional 1 Tbsp)
 ½ cup soy sauce (1/2 cup = 120 ml)
 1 kombu (dried kelp) (1" x 1" (2.5 cm x 2.5 cm))
 1 cup katsuobushi (dried bonito flakes) (packed)
Toppings/Garnish
 shredded nori seaweed (kizami nori)
 2 green onions/scallions
 Wasabi (optional)
INSTRUCTIONS
1. Gather all the ingredients.
 APPETIZER
INGREDIENTS OF SALMON TARTARE
CUCUMBER
 1/2 pound fresh salmon fillet diced (sushi-grade)
 2 teaspoons scallions finely minced
 1 teaspoons gluten-free soy sauce
 1 teaspoons mirin
 1/2 teaspoon sesame oil
 1 avocado diced
 juice from one fresh lime
 salt

For Serving
 English cucumber thinly sliced
 Ichimi Togarashi Japanese seven flavor chili pepper
 fresh chives or scallions finely minced
 black sesame seeds optional

Instructions

To make Soy Sesame Tartare with Avocado

1. In a medium bowl, mix together salmon, scallions, soy sauce, mirin and sesame
oil.
2. In a small bowl, gently toss avocado, lime juice and salt to taste.

INGREDIENTS OF VEGETABLE TEMPURA

 1/2 pound fresh salmon fillet diced (sushi-grade)
 2 teaspoons scallions finely minced
 1 teaspoons gluten-free soy sauce
 1 teaspoons mirin
 1/2 teaspoon sesame oil
 1 avocado diced
 juice from one fresh lime
 salt

For Serving
 English cucumber thinly sliced
 Ichimi Togarashi Japanese seven flavor chili pepper
 fresh chives or scallions finely minced
 black sesame seeds optional

Instructions
 To make Soy Sesame Tartare with Avocado
1. In a medium bowl, mix together salmon, scallions, soy sauce, mirin and sesame
oil.
2. In a small bowl, gently toss avocado, lime juice and salt to taste.

INGREDIENTS OF BOUQUET GYOZA

FILLING

 3 ¹⁄₁ oz shrimp, cooked and chopped (100 g)

 3 ½ oz ground pork(100 g)
 2 teaspoons sake
 salt
 2 teaspoons soy sauce
 1 teaspoon grated ginger
 1 clove garlic, grated
 1 oz Chinese chives, minced (25 g)
 1 teaspoon sugar
 32 sheets dumpling wrappers or gyoza skins
 ⅓ cup water (80 mL)
 2 tablespoons sesame oil

SAUCE

 2 tablespoons rice vinegar

 2 tablespoons soy sauce
 2 tablespoons chili oil

Preparation

1. In a large bowl, combine the chopped shrimp, ground pork, sake, salt, soy
sauce, ginger, garlic, sugar, and Chinese chives and mix until thoroughly
combined.
2. Using your finger, rub the right edge of a dumpling wrapper with water. lay
another dumpling wrapper over the edge so that it slightly overlaps, sealing
tightly. Repeat with 2 more wrappers.
3. Scoop a spoonful of filling onto the middle of each dumpling wrapper. Wet the
edges of the wrappers and fold each wrapper over from top to bottom,
ensuring that the edges are still overlapped, sealing tightly. Gently roll the
dumplings from one end to the other, starting from the left side, creating a
flower shape. Repeat with the remaining dumpling wrappers and fillings to
create 8 rose dumplings in total.
4. Heat 1 tablespoon of sesame oil in a medium pan over medium-high heat. Add
the dumplings to the pan and cook for 2 minutes, until the bottoms begin to
brown. Add a splash of water to the pan and cover with the lid. Steam for 10
minutes. Remove the lid and drizzle with the remaining tablespoon of sesame
oil. Cook on low heat for 3 minutes.
 5. Make the sauce: In a small bowl, combine the rice vinegar, soy sauce, and chili
oil.
6. Remove the dumplings from the pan and serve with the sauce on the side.
7. Enjoy!

INGREDIENTS OF SEAFOOD DYNAMITE

 1 14-oz bag frozen mixed seafood (calamari, mussels, baby squid, shrimp, imitation
crab)
 ¾ to 1 cup light mayonnaise (Best Foods), add more for creamier and richer texture
 2 tablespoons masago (caviar)
 2 tablespoons addional masago (caviar) for ganish, optional
 1 package of white button mushrooms, stems removed, sliced
 Aluminum foil baking cups
 Muffin tin
Instructions
1. Heat oven to 375 F.
2. Line muffin pan with aluminum foil cups.
3. In a medium pot, bring water to boil, reduce heat and simmer frozen seafood for
10 minutes or until cooked through. Drain, and allow it to cool slightly.
4. In a small pan, sautee sliced mushrooms to remove excess water. Allow the
mushrooms to cool to room temperature, and drain on a paper towel to remove
excess water and moisture. NOTE: this step can be skipped all together and fresh
mushrooms can be baked with the dynamite mixture, however the end result will
be slightly watery due to the mushroom's moisture content.
5. In a medium bowl, mix cooked seafood, cooked mushrooms, mayonnaise and
masago. Mix gently until all ingredients are incorporated.
6. Gently scoop a small portion into each individual aluminum foil cup.
7. Bake for 15 minutes or until the tops of the dynamite is browned.
INGREDIENTS OF WAGASHI
Glutinous Rice Flour 30 grams

· Multi-colored food dye

· Navy beans 950 grams (Can substitute with Lima Beans)

· White sugar 300 grams of shiro-an 15 grams for nerikiri

· Water (enough to cover beans)

1/2 cup for the nerikiri

6 Tablespoons for the

PROCEDURE:

1. Soak beans for approximately 12 hours. (Preferably directly right before beginning
to prepare wagashi for best results).

2. Put the presoaked beans in a large pot on stove with enough water to slightly cover
the beans, to let simmer for 2 hours or until soft enough to easily crush between your
finger.
3. Drain beans completely and blend through a food processor until the beans
become consistently mashed.
4. Take the mashed beans and begin to press through a large sieve, then a fine sieve
over a bowl until a finer and smoother paste begins to build up and collect in the
bowl.
This is to filter out the skins and large pieces from the mashed beans.
5.Collect all the paste and throw away the excess large pieces and skins that did not
filter through.
6. Wrap the filtered paste in a cheese cloth and remove excess water by squeezing
through the cloth.
7. After this is done, weigh out the paste on a kitchen scale.
8. Divide this weight and then weigh out an amount in sugar exactly half the weight
of the paste and set aside for the 2nd part of the wagashi.
9. In a large saucepan, add the weighed-out sugar and 3 tablespoons of water and
begin to mix.
10. Take about half of the bean paste and add to the sugar and water mixture. Begin
to heat mixture over medium heat until it completely combines.
11. After half of the bean paste has combines with the sugar and water, start to add
the rest of the bean paste to the mixture.
12. Continue to heat the mixture on low to drive out a majority of the moisture from
the mix until it becomes a smooth mold-able paste.
13. Once this is done, mix 3 more tablespoons of water, 15 grams of sugar, and rice
flour together. Then add the water-flour-sugar mixture with shiro-an until it
becomes a tacky dough.
14. Set aside in a pan and let it cool for about 10 minutes.
15. Separate the wagashi in prefered amounts and add food color dyes to the different
amounts to create an array of colors to create with.
16. Once the dye is completely mixed through, you may shape, mold and create to
your desire!

INGREDIENTS OF SADAHARU
Sugar 169g
Unsalted Butter 126g
38% fat whipping cream 211g
Vanilla Pod 1 stick
Salt 8g
Glucose 85g

[Steps]

1) Sliced the vanilla pod into half and scrape all vanilla beans into the bowl of 38% fat
whipping cream. Sit aside to allow the vanilla to infuse with the cream

2) Placed the sugar in a pan (ensure that there is no water) and start the heat. Swirl
the pan as the sugar melts. *Do not use spatula or spoon to stir to avoid
crystallization

3) Once they turn amber brown, add in the unsalted butter. *Be careful not to burn
yourself

4) Add in the cream, followed by salt and glucose.

5) Continue to stir and cook on moderate heat until the sauce thickens. Remove from
heat to cool. If you have a candy thermometer, the sauce is ready at 70 degree celsius.
Alternatively, it should be able to coat a spoon or your spatula and leave a line behind
as you wipe with your finger.
6) If you are diligent enough, you can sieve the sauce again before storing them.
 DESSERT
INGREDIENTS OF HOT CAKE
 2 large eggs
 7 ounces whole milk
 1 tsp vanilla extract
 1 2/3 cups all-purpose flour
 1 3/4 tsp baking powder
 1/4 cup granulated white sugar

Directions:
1. In a large bowl, add eggs, milk and vanilla. Beat with a whisk for about 1 minute
by hand, until light and fluffy. Add in remaining ingredients. Whisk until batter is
smooth.
2. Let batter sit for about 15 minutes. Batter should thicken considerably during this
time.
3. Preheat your griddle. If you are using an electric griddle, I recommend heating to
300°F. You want a slightly lower heat setting than what you normally would use
for American pancakes because these will take much longer to cook and you don't
want to burn the tops.
4. Generously grease the inside of your molds with vegetable oil. I sprayed mine with
a cooking oil spray. Lightly grease the surface of your griddle. Place molds onto
your griddle. You want to fill your molds halfway with batter, as they will rise
about twice as high when finished. For rings molds measuring 3 3/4 inches in
diameter and 1 1/4 inch in height, add 1/2 cup of batter.
5. Let batter cook until bubbles form and break on the surface and the edges look
cooked. Carefully place a large spatula underneath the pancake, until all of the
pancake is on yours spatula. You may want to put on an oven mitt with your other
hand. Lightly support the other end of the ring mold with your free hand that isn't
holding the spatula and then quickly flip it over, pushing the ring mold back
down. It's okay if you have a little spilled batter, but you need to work quickly to
push the ring mold back down to prevent the uncooked batter from completely
spreading out of the mold.
6. Cook for a few more minutes until pancake is done. Pancake should easily pop out
of the mold when you lift the mold. Repeat with remaining batter. Serve pancakes
with toppings and syrups of your choice.
INGREDIENTS OF JAPANESE CAKE
 ⅔ cup all-purpose flour
 ¼ teaspoon salt
 4 tablespoons unsalted butter, melted and slightly cooled
 ⅓ cup whole milk
 5 eggs, separated
 1 teaspoon vanilla
 ⅛ teaspoon cream of tartar
 ⅔ cup granulated sugar
Instructions
1. Prep
Position an oven rack in the center of the oven. Preheat to 350 F. Generously grease
the bottom and sides of a 9-inch springform pan. Line the bottom with a circle of
parchment paper and grease the top of that, too.

2. Mix the Ingredients

In a medium bowl, sift the flour and salt together. Set aside.

In a separate large bowl, mix the butter and milk until combined. Stir in all five egg
yolks and mix in vanilla.

Whisk the flour and salt mixture into the wet ingredients, and stir until everything is
combined and lump-free.

3. Get It Foamy
In the bowl of a stand mixer fitted with the whisk attachment, whisk the five egg
whites and cream of tartar until foamy. Add the sugar and whisk until firm peaks
form.

4. Put It All Together

Fold a third of the egg white mixture into the egg yolk mixture, and gently
incorporate it until you don't see any more streaks. Now do the same for another
third of the egg white mixture, and repeat with the final third.

5. Bake
Turn the batter out into your prepared cake pan, smoothing out the surface before
you bake. Bake for 10 minutes, then reduce the heat to 325 F. After 10 more minutes,
rotate the pan. Bake for 20 more minutes or until the cake is golden and a toothpick
inserted in the center comes out clean.
6. Let It Cool
Remove your cake from the oven, and let it cool for a couple of minutes. Run a sharp
knife around the perimeter of the pan to loosen the sides, then remove the
springform sides. Let the cake cool completely before you serve it.
 ICE CREAM
INGREDIENTS OF OREO ICE CREAM
 2 cups cold heavy cream – also known as thickened cream or double cream (35% fat
or greater)
 14 oz can sweetened condensed milk
 1 teaspoon pure vanilla extract or vanilla bean paste
 20 Oreo cookies – chocolate sandwich cookies (use as much or as little as you want)
 1/8 tsp. fine salt

Directions:

1. Place the bowl and whisk attachment of a mixer in the freezer for about 15
minutes to chill.
2. Pour sweetened condensed milk in a separate bowl. Whisk in the vanilla
extract and salt, until thoroughly combined. Set aside.
3. Place cookies into a plastic bag. Press down to remove air and seal bag. Roll
and smack with a rolling pin, until cookies are broken into desired size pieces.
Set aside.
4. Remove whisk and bowl from freezer. Pour heavy cream into chilled bowl and
beat until stiff peaks form. Scrape down the sides, as necessary.
5. Using a wire whisk, gently fold about 1/3 of the whipped cream into the
sweetened condensed milk mixture and mix thoroughly. Add the remaining
whipped cream and using a rubber spatula fold until well combined. Do not
stir. Folding keeps the whipped cream light and fluffy. Dump in the cookies
pieces and fold gently until evenly distributed.
6. Pour the cookies and cream ice cream mixture into one or two freezer safe
containers and spread evenly with a spatula. Place a piece of plastic wrap that
is larger than the top of the container directly on top of the ice cream. Cover
the container with a lid and freeze for at least 6 hours or overnight, until
mixture is firm.
7. Serve as you would regular ice cream. Enjoy!
INGREDIENTS OF CHRISTMAS TREE ICE
CREAM
 3 egg yolk, lightly beaten
 2 ounces semisweet chocolate, chopped
 2 cups heavy cream
 1 teaspoon vanilla extract

PROCEDURE

 Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat,
stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl.
Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan.
Heat until thickened, but do not boil. Remove from the heat, and stir in the
chopped chocolate until chocolate is melted. Pour into a chilled bowl, and
refrigerate for about two hours until cold, stirring occasionally.
 When chocolate mixture has completely cooled, stir in the cream, and vanilla.
Pour into an ice cream maker, and freeze according to manufacturer's
directions.
 SOUPS
INGREDIENTS OF MISO SOUP
 1/2 cup dried wakame (a type of seaweed)
 1/4 cup shiro miso (white fermented-soybean paste)
 6 cups Dashi
 1/2 pound soft tofu, drained and cut into 1/2-inch cubes
 1/4 cup thinly sliced scallion greens

PREPARATION

1. Prepare wakame:
1. Combine wakame with warm water to cover by 1 inch and let stand 15 minutes, or
until reconstituted. Drain in a sieve.
2. Make soup:
1. Stir together miso and 1/2 cup dashi in a bowl until smooth. Heat remaining dashi in
a saucepan over moderately high heat until hot, then gently stir in tofu and
reconstituted wakame. Simmer 1 minute and remove from heat. Immediately stir in
miso mixture and scallion greens and serve.
 INGREDIENTS OF HOTO
 ½ kabocha squash (about 1 lb/450g)
 1 lb fresh udon noodles (450g)
 4 pieces abura-age (tofu pouches)
 ½ lb pork (thinly sliced) (225g)
 4 napa cabbage leaves
 4 green onions (cut into 2-inch lengths)
Broth
 6 cups water (1.4 liters)
 1½ tsp dashi
 1/3 cup miso (90g)

Instructions
1. Scoop out seeds from kabocha squash. Cut into 2-inch thick wedges. With a
vegetable peeler, remove some but not all the skin. Cut wedges into ¼-inch
slices.
2. Bring a large pot of water to boil. Add udon and cook for 2 to 3 minutes.
Drain. In a small pot of boiling water, blanch tofu pouches for 30 seconds to
remove excess oil. Drain and squeeze out as much water as possible. Slice into
thin strips.
3. Pour water into a large earthen pot. Bring it to a boil. Add dashi. Combine 1½
cups (360ml) stock and miso in a bowl. Whisk to dissolve miso. Set aside.
4. Add kabocha squash and let it simmer for 5 minutes. Next add pork, napa
cabbage, and abura-age. Let it cook for 3 to 4 minutes. Finally add udon and
continue to cook for another 2 minutes. Pour miso mixture back into earthern
pot. Stir to get it well mixed. Add green onions.