Make it easy and delicious. Japanese Food Recipes! Easy cooking! OtamaDeCooking.com

Measure Spoon
Tablespoon	15cc
Teaspoon	5cc
Cup	200cc

Japanese Food Recipes !! OtamaDeCooking.com
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How to read the recipe!

The recipes are written as a ratio. Use the same measurements .
Now, you are ready to cook.
The recipes is shown by restaurant method.
It is the easiest way for everybody.

How to use the Ladle

Please measure sugar and salt not in a heap but in the state of becoming as even as possible.


Good	Bad

Example

4	Dashi jiru
1	Mirin
１	Soy-Koikuchi

This example means:
Use Ladle or Measure cup.
You can use anything to measure the ingredients as long as you use the same measuring tool at all times.

4 times Dashi jiru
1 time Mirin
1 time Soy-Koikuchi

Adjustment of quantity

Change the equipment.	Use Spoon? Ladle? Cup?
Modify the recipe.	4:1:1 and 8:2:2 is same taste.

How to measure?

Condiment is scooped up with a ladle.	Condiment is poured to a ladle.

It is convenient if you measure dry condiment previously.

Condiments

Dashi

	Dashi jiru means Bonito and Kelp broth. You can use the Dashi powder for your convenience. For example: Ajinomoto Brand HONDASHI. 2 Tablespoon Dashi Powder (10cc/ml) : 5 Cup Water (1liter) If you want a restaurant taste, use a Dashi Pack. Dashi pack is looks like a tea pack.
	Chuka-broth (Chuka-dashi): Chuka-dashi is chicken and pork taste powder. Add this powder to water.
	Torigara-broth (Torigara-dashi): Torigara-dashi is chicken taste powder. Add this powder to water.

Mirin

Use HON-Mirin. (HON means true.)
Hon-Mirin contain 14%up alcohol.

COOKING-MIRIN may contain salt.
Do not use if salt is contained.
(Stores that have Liquor License has Hon-Mirin.)

Sake

Use Regular Sake. (Nihon-syu)

Do not use any kind of COOKING-SAKE.
COOKING-SAKE may contain salt or vinegar.
(Stores that have Liquor License has regular Sake.)

Soy Sauce

Low sodium soy sauce is NOT used for cooking.

Soy-Koikuchi　 KOIKUCHI-Soy Sauce is called simply SYOYU. It has a dark brown color. Yamasa and Kikkoman brand are recommended.
Soy-Usukuchi　 USUKUCHI-Soy Sauce has a lighter color than KOIKUCHI. Especially used for Nimono-dish. Higashimaru brand is recommended.
Tamari　 TAMARI-Soy Sauce Use this soy for Ten-Don, Nimono-Fish.

Vinegar

Vinegar Use Rice vinegar.　 Mizkan brand is recommended.
Ponzu Use Ponzu-vinegar without soy color.

Miso

Akadashi-Miso: Made from Haccho-Miso and Rice-Miso.
Aka-Miso
Shiro-Miso
Haccho-Miso
Saikyo-Miso: Sweet Shiro-Miso

Other Ingredients

Panko:

Panko is breadcrumbs which made form bread without crusts. It tend to be lighter and crispier than Western crumbs.

Tobanjan:

Tobanjan is bean-based spicy chili sauce.

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