1500cc of Water
10cm x 3cm of Dried Kelp
A small piece of Ginger – minced
3 Tablespoon of Chicken Stock
1 Tablespoon of Cooking Sake
2 Tablespoon of Soy Sauce
1 Tablespoon of Mirin
200g Chicken Mince
2 Flat Mushrooms – minced
1 Lear part of Celery – finely chopped
1 Glove of Garlic – minced
1 Tablespoon of Soy Sauce
½ Tablespoon of Shio Koji
3 Tablespoon of Flour
Vegetables for Hop Pot
½ Cabbage or Chinese cabbage – cut into 6 cm long
2 Carrots – sliced with angle
2 Onions – sliced
150g of Tofu – cut into 3cm cubes
More Options for Vegetables – you can put anything you want, such as…
Zucchini – sliced, Celeries – sliced with angle, Pumpkins – sliced into 0.5-1 cm thick, Spring Onions – sliced with angle, Kale – cut into a bite size
- Put water in Nabe Pot (clay pot or deep casserole pot). Place Dried Kelp in the water and soak it for about 30 minutes. Heat the pot and bring it to boil. Once the water is boiled, remove the Kelp. Reduce the heat to medium and add Chicken Stock, Soy Sauce, Cooking Sake and Mirin.
- Prepare Chicken Meatballs. Add all ingredients for meatballs in a bowl and mix them well by hand. Put it aside until the broth is ready.
- Once the broth is ready, put the Chicken Meatballs in the broth. Use 2 Tablespoons to make a small ball and drop it into the broth one by one. The meatballs will come up to surface once they are cooked.
- Once the meatballs are cooked, add Vegetables in the pot. Add Vegetables which take longer to cook first, such as a hard part of Cabbages, Carrots, Leeks and Celeries. Once these vegetables are cooked, add Tofu and softer Vegetables, Such as Onions, Zucchinis, leaf part of Cabbages.
- Simmer until all are cooked.
1 Chicken Breast – cut into 2cm cubes
2 Onions – sliced
4 sticks of Celerie- cut into 1cm pieces
2 Carrots – cut into 1cm pieces
4 Potatoes – cut into 2cm pieces
1 Zucchinis – cut into 1cm pieces
320cc Chicken Stock
2 of 160 cc of Milk
4 tablespoon of Flour
1 small bunch of Sage
A handful of Parmesan Cheese
A pinch of Salt
A pinch of Black Pepper
A Bay Leaf
- Sprinkle Salt over Chicken Breast and rest it until it is used.
- Put a small amount of oil in a pot and heat it with medium heat. Add Onions and Celeries in the pot. After cooking them for a few seconds, add Sage and put a lid on and make them pot-roast for 5 minutes. Pot-roasting helps to bring sweetness from vegetables.
- Dry Chicken Breast with paper towel. Add Chicken, Carrots, and Potatoes in the pot. Put the lid back on and make them pot-roast for another 5 minutes.
- Remove Sage.
- Add Flour and cook all together. Cook them until all ingredients are coated by flour.
- Add 160cc of Milk and mix all very well until the flour is dissolved and the milk is thickened.
- Add Chicken stock and a Bay Leaf. Put the lid on and simmer it for 20-30 minutes.
- Add another 160 cc of Milk and cook it for 5 minutes without a lid. Please do not make it boil. Taste the stew and season it accordingly. Turn the heat off.
- Sprinkle Parmesan Cheese and Black Pepper on top, and then serve.
50g Kiriboshi Daikon (Dried Radish Strip)
1/2 Carrots – sliced into thin rectangles
1/2 Usuage (thin deep fried tofu curd) – sliced into thin strips
5 bunches of Broccoli
400cc Soaking Liquid
2 Teaspoon of Dashi Powder
2 Teaspoon of Sugar
1 Tablespoon of Mirin
2 Tablespoon of Soy Sauce
1. Prep of Kiriboshi Daikon. Rinse Kiriboshi Daikon lightly to remove any dirt. Soak the Daikon in water for about 20-30 minutes. Do not soak it too long to avoid the taste of Daikon to run into the water. Save the soaking liquid. After that squeeze the Daikon lightly to excess.
2. In a small pot, heat 1 teaspoon of oil over medium heat. Add Daikon and fry it for a minute. Add Carrots and Usuage, and fry them for another minute.
3. Add the saves soaking liquid and bring it to boil. Once it is boiled, add Dashi Powder. Turn it down to low-medium heat.
4. Add Sugar and Mirin. Put a lid on and simmer it for about 20 minutes.
5. Add Soy Sauce and Broccoli, and simmer it for about 5 minutes. Then turn the heat off.
6. Let it sit for at least 15 minutes. While the dish cools down, the ingredients absorb the flavour.
Serving : 2
10-12cm of Daikon (Chinese Radish) – grated
150g Silken Tofu – cut into 4
A small amount of Broccoli – cut into small size
400cc of Water
1&1/3 Teaspoon of Dashi Powdwe
1 Teaspoon of Soy Sauce
Katsuo Bushi/Hana Gatsuo (Bonito Flake) + a small amount for decoration
1. Boil Water in a small pot. Reduce to low heat and add Dashi Powder and Soy Sauce.
2. Add Broccoli. Once it is cooked, add Tofu.
3. Once Tofu is warmed up, add Daikon and Bonito Flakes and stir them gently. Tofu does not need to be cooked too long as Tofu is already edible and it looses silkiness.
4. It is ready to serve when the soup is warmed up. It a small amount of Bonito Flakes on top for decoration.
Sweet Potato (Purple skin) – cut into 1cm thick, 4 slices
Sweet Potato (Orange skin) – cut into 1cm thick, 4 slices
1. Put Flour, Water and Ice Cubes in a bowl, and mix them roughly. Do not mix it too much as a lot of gluten will come out and the batter will be soft and soggy, rather crispy. A few lumps in the batter are completely fine.
2. Heat the oil to 160-170 degree. To check oil temperature without a thermometer, drop a small amount of batter in the oil and see how the batter comes up to the surface. When the batter goes down, reaches the bottom and quickly comes up, it is ready.
3. Coat Sweet Potatoes with the batter evenly and shallow fry them. Turn Sweet Potatoes only once or twice to keep the shape.
4. Once the Sweet Potatoes are cooked, transfer them onto a wire rack or kitchen paper towel to drain oil.
5. Sprinkle Salt on top of the Sweet Potatoes. Serve them as hot.
2 Filet of Fish you like, such as Salmon, Barramundi, Snapper, Trout etc….
A handful of Cabbage – sliced into thin strips
1 Flat Mushroom – sliced
1/3 Zucchini – sliced into 3mm thick (4 slices per serve)
1 Tomato – sliced
1/2 Teaspoon of Dried Basil
1/2 Teaspoon of Butter – cut into small pieces
1. Sprinkle salt over Fish Filet on the both sides. Wrap them with kitchen paper tower and let them sit for at least 20 minutes.
2. Preheat oven to 200 degree.
3. Prepare the 2 pieces of baking paper. On each baking paper, place Cabbage first, and then Zucchini and Mushrooms. Place the Fish on the bed of vegetables and put Tomatoes on top of the Fish.
4. Sprinkle a pinch of salt and Dried Basil on top of the Tomatoes. Sprinkle pieces of butter over it.
5. Wrap the fish with the baking paper. Fold the longer edge into the middle and twist he short edge like a candy wrap.
6. Place them onto a baking tray and bake them for 20 minutes.
Serving : 1
3 heaps of Teaspoon of Pure Cocoa Power – use a good quality one
1 heap of Teaspoon of Sugar, or adjust to your liking
2 Tablespoon of Water
1. In a small pot, place Cocoa Power, Sugar and water. Heat it over moderate heat.
2. While heating it, mix it all the time rapidly with a wooden spoon. Mix it until the Cocoa mixture becomes smooth and silky. Be careful not to burn it.
3. Once the Cocoa mixture becomes smooth and silky, add Milk. Continue mixing it softly and slowly.
4. Heat the Hot Cocoa just before boiling. Do not make it boil as the flavor of Cocoa will be gone. Serve it while it is hot.
Method 2 is the most important to make the Hot Cocoa smooth. Just keep mixing until Cocoa mixture becomes shiny and silky.