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Recipe
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 Ingredients
1/2 napa cabbage (approx. 600g)
400g thinly sliced pork
1 strip konbu kelp (5-6cm)
360ml dashi stock
1 tbsp light soy sauce
2 tsp soy sauce
1 tbsp mirin
Sliced Pork Nabe
yuzu peel
pinch of ground black pepper

How To Prepare
1.Remove the hard core and stem from the cabbage. Chop
the cabbage and the pork into 4 cm pieces.
2.In a heavy bottomed pot or nabe pan add the dashi stock,
light soy sauce, soy sauce and mirin. Set over a medium heat,
then add the pork and konbu kelp. Pull apart the pork using
long chopstick to make sure it doesn’t stick together while
cooking.
3.Add the cabbage and cover with a drop lid if you have one.
Cook until the cabbage is soft, then remove the drop lid.
4.When the cabbage is your desired level of tenderness
remove the konbu from the pot and cut into thin slices, then
return to the pot.
5.Serve into bowls, top with a bit of yuzu peel and a sprinkle
of black pepper.

Tips and Information

-Instead of using the soy sauce you can use 3 tbsp of shoyu
koji. Marinate the meat with half of the shoyu koji for a little
while before putting into the pot and put the other half in the
pot together with the dashi stock and mirin.
 Ingredients
rice
nori seaweed
sushi vinegar (1 tbsp per 250g
cooked rice)
soy sauce
wasabi paste
Heart Shape Sushi sushi ginger (optional)
avocado
raw tuna or salmon (optional)
tobiko fish roe egg (optional)
sesame seeds (optional)
How To Prepare
1.Before we make maki sushi, we need to prepare the sushi rice
that will be used. You can follow our online rice recipe, or brown
sticky rice recipe to find out how to make perfect sticky Japanese
rice and then how to add sushi vinegar to turn that into sushi
rice.
If you really don’t want to spend too much time with rice
preparation, you can try our microwaveable rice. Just mix one
packet of cooked rice with 4 tablespoons of sushi rice vinegar.
Begin by slicing your avocado and fish into long, thin strips. Try
and keep the thickness of both ingredients to less than 2cm.
2.Grab a single sheet of nori seaweed and cut it in half before
spreading cooked rice on it. Flip it over, so the rice is facing
down, then place your avocado slices and fish on the nori
seaweed so that all the nori is covered.
3.Now for the fun bit. Grab the front edge of the nori and begin
rolling it over to create the round shaped roll. Make sure that the
avocado and fish don’t fall out the ends of the roll. Spread your
tobiko fish eggs or sesame over the rice to season it, and then lay
a sheet of plastic film over the sushi roll.
 Ingredients
160g joshinko non-glutinous rice
flour
40g shiratamako glutinous rice
flour
60g sugar
200ml hot water
Tango 1 tsp matcha green tea powder
red food colouring

How To Prepare
1.Mix together the joshinko non-glutinous rice flour, shiratamako
glutinous rice flour and sugar. Add the hot water little by little,
mixing well until the mixture takes on the consistency of an
earlobe. This is the traditional way to describe the perfect
texture for your dango mixture.
2.Cover the bowl you mixed your dango mixture in and
microwave for 3 minutes. Using damp hands or alternatively a
dampened pestle from a suribachi, knead the dough.
3.Divide the dough into thirds. Add the food colouring to one
third and the matcha to another third. The last one will be left as
is. If the matcha powder is too hard to combine, add a little
water to the matcha powder to make a paste before mixing in.
4.Dampen your hands again and roll the dough into 6 evenly
sized balls for each colour. Thread one of each colour onto a
bamboo skewer and serve as a sweet treat.
Tips and Information
- If your mixture is a bit too crumbly after heating, just add a bit
more hot water until becomes soft and bouncy again.
- You might be able to find the joshinko non-glutinous rice flour
in asian groceries under the name of rice powder.
 Ingredients
noodle soup:
1.5L bonito or kombu kelp dashi
stock
200ml soy sauce
100ml mirin
1 tbsp sugar
300ml tsuyu (optional)
New Year Soup
noodles:
Noodle
200g soba buckwheat noodles
100g spring onions
20g tempura flakes
150g kamaboko fish cake (optional)

How To Prepare
1.In a large pan, make your dashi stock. Next, add the mirin and
simmer gently for a few minutes. Now add the sugar and let it
dissolve before adding the soy sauce. This makes the soup for
your soba noodles.
2.In separate pan bring 1l of water to the boil. Add the soba, stir
them slightly to make sure they’re all spread out around the pot.
Reduce the heat to a simmer and cook for around 8 minutes.
Cooking times may vary depending on your noodles, so check
the instructions on the packet.
3. Drain the noodles and rinse them in cold water, gently
rubbing the noodles to remove any excess starch on the surface.
Next, thinly slice the spring onions and any other garnishes.
4. Gently re-heat the stock and pour into bowls, then add the
noodles and garnish with your spring onions and tempura flakes.
 Ingredients
4 eggs
1 tbsp soy sauce
1 tbsp mirin
1 tbsp sugar
pinch of salt
Tamagoyaki 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.Add a little more oil to the pan using the kitchen roll and add
another small amount of the egg mix to your pan. Again, wait
for this to cook a little, but before it sets on top. You can then
begin to roll the first bit of egg over the mix you just put in the
pan until you have a small roll of egg.
6.Continue adding a small amount of egg while oiling the pan
each time in between. 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
2 mackerel fillets
2 tbsp liquid miso with dashi
1 tbsp mirin
1 tbsp cooking sake
Mackerel 2 tsp sugar
simmered in Miso 150ml water
sauce 10g ginger

How To Prepare
1.Remove the skin from the ginger, and slice thinly. Put the
ginger, liquid miso, mirin, cooking sake, sugar, and water in a
large saucepan. Stir well to combine, and bring to the boil.
After boiling, reduce heat to low.

2.Make cuts across the grain of the mackerel fillets (about 3-

4 on each fillet) to allow the liquid to infuse. Place the
mackerel in the saucepan and simmer for 15 minutes.

3.When finished simmering, remove the mackerel fillets and

place them gently on a plate. Pour the remaining liquid from
the saucepan on top. Garnish with spring onions. Enjoy with
rice and a side of vegetables for a healthy meal.

Tips and Information

- 10g of ginger is about the size of your thumb.
 Ingredients
frozen edamame or fresh
edamame
shichimi togarashi/japanese seven
spice, to season
Spicy edamame

How To Prepare
1.To cook frozen pre-cooked edamame, place them in a large
bowl and completely cover with boiling water. Leave for a few
minutes, then drain.

2.To season sprinkle with shichimi togarashi/Japanese seven

spice before serving.

3.Serve in a bowl along with another empty bowl to dispose of

the pods. Remember you can’t eat the pods.
4.To eat simply pop the beans out of the pod using either your
hands or your mouth.
Tips and Information
- To cook fresh raw edamame cook in a saucepan of boiling
water for about 5 minutes and then drain.
 Ingredients
180-200g green tea soba noodles
50ml tsuyu dipping sauce
2 green onions, thinly chopped
wasabi paste
shredded nori seaweed
Cold Green Tea Sobatempura flakes

How To Prepare
1.Bring 2L water to the boil and add soba noodles. Allow
to boil for approximately 4-5 minutes, or until they reach
their desired tenderness.
2.When noodles are done, strain them immediately to
prevent further cooking. Wash noodles under cold water
2-3 times, then allow to dry for approx. 5 minutes.
3.While noodles are drying, prepare separate side dishes
for tsuyu, green onions, and wasabi.
4.Serve noodles on a wide plate or, if you have one, a zaru
soba tray. Sprinkle shredded nori and tempura flakes on
top.
 Ingredients
ramen noodles, cooked
cucumber
japanese omlette, sliced
benishoga red pickled ginger
ham or cooked pork, sliced
Hiyashi Chuka
sesame or soy sauce dressing of
Ramen
choice
karashi japanese mustard

How To Prepare
1.Prepare your ramen noodles according to the directions on
the packet. This usually requires you to cook the ramen for
about 4 minutes depending on the noodle manufacturer, so
cook them until they reach your preferred texture.
2.Once the noodles have cooked, drain them in a sieve
immediately and rinse them under cold water a few times
before putting them aside briefly.
3.When you have finished with the noodles, you can prepare
your other items. First, cook an omelette and slice into very
thin strips. Slice your other ingredients, the cucumber, ginger,
ham or cooked pork also into thin strips.
4.After slicing all the ingredients, take the noodles out of the
fridge and arrange them on a plate. Place the toppings on top
of the noodles so that they are all pointing upwards in a
similar fashion to the photograph for the receipe. Finally you
can pour the dressing over the noodles and they are ready to
go.
5.Serve immediately with a little karashi Japanese mustard
and enjoy the cool taste of these noodles, even on the hottest
days.
 Ingredients
• 1 cup kimchi
• 4 cabbage leaves
• 1 cup okonomiyaki flour
• 2 tbsp benishoga pickled ginger
• 1 tsp wasabi paste
Kimchi • aonori seaweed
Okonomiyaki • okonomiyaki sauce
• japanese mayonnaise

How To Prepare
1.Chop the kimchi and cabbage into bite sized pieces.
2.In a bowl add the okonomiyaki flour, benishoga pickled
ginger, wasabi paste and a cup of water. When it’s well mixed
add the kimchi and cabbage too.
3.Warm some oil in a frying pan. Pour in the batter and cook
over a high heat for 5 minutes. Flip it over and cook for a
further 5 minutes, before finishing cooking over a medium
heat for 10 minutes. Decorate with aonori seaweed,
okonomiyaki sauce and Japanese mayonnaise and enjoy.