Japanese Recipes

I just enjoyed an excellent Japanese cooking class Sachie's Kitchen in Parnell (Auckland, NZ). Highly recommended!

Personal notes;

Agedashi Dofu

Tako Salad

Preparing octopus;

  • Wash thoroughly, make sure there is no dirt in the suckers
  • Boil until turns red
  • Take out, put in cold water to stop the cooking and cool quickly
  • Slice into chunks, 1/2 cm to 1 cm thick

Cucumber;

Slice thin

Salt

Chicken Teriyaki

Sauce

Preparing Chicken;

  • Use chicken thigh, not breast
  • Score the inside of the thigh, to help it flatten out for frying
  • Coat in baking powder
  • Small amount of oil, pan-fry until done, slightly crispy outside

Making Rice, Stovetop

Measure and wash your rice

Add an equivalent amount of water to your rice (1 part water, 1 part rice)

Put on high

Do not, at any point, open the pot, until after cooking is fully complete

As soon as the pot is boiling (it will shake), turn to low

Cook for an additional 15 mins on low