Oyako-don

Ingredients(2 servings)

150g chicken thigh
1 onion
1 tablespoon green peas(frozen)
2 eggs
seasonings
3 tablespoon soy
4 teaspoon sugar
2 teaspoon mirin(sweetened sake)
2 teaspoon sake

Preparation

1. Slice chicken into small bite-size pieces, pour boiling water on them for removing smell and extra fat, and drain.
2. Slice onion.
3. Boil green peas roughly. 

Recipe

4. Put 1 cup water, seasoning, chicken and onion in the pan and cook them. Turn the fire down after boiling soup up.Cook it for 2 or 3 minutes.
   
5. Spread the beaten egg over the onion and meat in the
   pan. Sprinkle green peas on egg and cook until the egg harden partially.
   
6. Put the hot rice in each donburi(bowl). And place 5 on top of the rice.

Takikomi Rice

Ingredients: (4 servings)

540cc rice, rinsed well, soaked in water and drained in a strainer
560cc water
1 tablespoons sake, soy sauce
Salt
150g chicken, cut into 2cm sections and soaked in Sake and soy sauce
1/2 gobou, sliced thinly as if you were sharpening a pencil
1/3 carrots, cut into 2cm sections
1/3 package konnyaku, cut into 3mm thin and 2cm sections and
rubbed with salt, quickly parboiled and drained in a strainer
1/2 package fried bean curd, parboiled and draind in a strainer
and cut into 2cm sections
4 shiitake, sliced
Seasoning A)
3 Tbsp. soy sauce
2 Tbsp. Mirin, Sake

Recipe:

1. Put seasoning A in a rice cooker and stir.
2. Add chicken and other ingredients and boil them.
3. When the rice is cooked through, fold several times
   to mix with the other ingredients. Divide into
   individual serving bowls.

Toasted Rice Balls

Ingredients

• One cup (200cc) of cooked rice for every 2-3 rice balls required
• Fillings: flesh of pickled plums ("umeboshi"), shaved bonito ("katsuo bushi"), tuna fish, teriyaki chicken, or "takuan" (yellow pickled radish).
• Soy Sauce
• Salt 
  

 

Preparation 

Cook the rice in the normal (Japanese) way, but decrease the amount of water by 20 percent. One cup (200cc) of rice is sufficient for 2-3 rice balls.

Wet your hands thoroughly, sprinkle salt on them and rub them together. Shape the rice with pressing and rolling motions. The rice ball should be firm.
Poke a hole in the rice ball and insert the filling. Shaved bonito should be mixed with a small amount of soy sauce before insertion.
Toast the rice balls on a grill over a slow flame. A stove top fish grill is often used in Japan, but a barbecue grill is also suitable.
Toast them on both sides, being careful not to let them burn. Baste both sides with soy sauce at least once while they are being grilled.
When both sides are a golden brown, they are ready to serve.

 

Imo-yokan

Ingredients(4 servings)

250g sweet potatoes

40g sugar
1 teaspoon kanten powder
Salt

Preparation

1. Lay a paper in the lunch box to harden. 
   

Recipe

2. Cut sweet potatoes into 3 cm pieces and peel. Soak in water for a while and drain. Remove water of sweet potatoes, put 200g of them into the bowl. Heat them for 4 minutes by the microwave oven.
3. Crush the hot sweet potatoes by a whisk.
   Strain them by the strainer.
   
   
   
4. Put 3/4 cup water, sugar, Kanten powder and a little salt into the pan and put it over the fire. After boiling up, put the crushed sweet potatoes into the pan. Stir the sweet potatoes. After boiling up again, put out the fire.
5. Cool the pan in the water stirring by the wooden patula. After cooling down, put the sweet potatoes into the lunch box. Flatten and cool them. After hardening, cut them.

 

Ohagi

Ingredients (15 ohagi)

A:300g azuki/ One and three fourth cup of sugar
B:Half cup of kinako/ One fourth ~ half cut of sugar/ Little salt
C:200g mochi rice/Little salt/200cc water
D:Half cup of aonori

A:How to cook anko

1. Wash the azuki.
   
2. Place them in a saucepan and add enough water to cover them. Cook over high heat untill it boils, then, cook over medium heat for 40~60 minutes. Once in 10 minutes, add 100cc water removing the scum periodicully.
   
3. When the azuki become soft, cook over high heat and drain thoroughly. Then, add half suger mixing.
   
4. Add rest suger and salt and mix. Turn off the heat and let azuki cool

B:How to cook kinako

1. Add sugar and salt and mix.

C:How to cook mochi rice

1. Wash mochi rice right before cook. When cooked,steam them.
   
2. Add salt. Beat mochi rice with wet suriko-gi untill become like moti.
   
3. Make mochi rice round like ping pong ball shape.
   

How to cook ohagi

1. Anko/Put 1 tablespoons anko on hand. Then, put rounded mochi rice on anko,and rap.
2. Kinako/Add 1 teaspoons anko in mochi rice. And cover kinako with mochi rice.
3. Aonori/Same as kinako.