Tamago Yaki (2 servings)

Utensil
- Rectangular pan or regular pan
- Bowl
- Cooking chopsticks

Ingredients
- Eggs 4
- Sugar 2 Tbsp
- Cooking alcohol or Japanese Sake 1 Tbsp
- Salt A dash
- Vegetable oil 2 Tspn

1. Crack 4 eggs into a bowl and mix.

- There’s no need to whisk the egg until the whites and the yolk are perfectly
mixed. Gently break the egg yolk and stir. Break and mix in the whites by picking
it up with chopsticks, letting it fall and repeat.
- Don’t crack the egg on the side of the bowl used to prevent the shell from falling
in.
- Before using the eggs, let them sit at room temperature for about 30 minutes to
make mixing in seasoning easier and prevent lowering the temperature of the
pan when frying.
- A cold egg is also more likely to crack when hard-boiling
2. Season the eggs. Put 2 tablespoons of sugar, 1 tablespoon of sake and a pinch of salt
into the bowl with the eggs and mix.
- If you prefer savoury, you can also add a dash of soy sauce.
- A pinch is around 1/8 of a teaspoon or the amount you can hold between your
thumb and index finger.
- Substitute sugar with dashi soup to make dashi-maki egg. But it makes the egg
softer so they’re harder to roll.
- Additionally, run the egg mix through a strainer to make it smoother. Running
the eggs through a strainer gets rid of any lumps making the eggs smooth.
3. Heat the pan or rectangular pan, on medium heat and put in 2 tablespoons of vegetable
oil.
- Grease the entire pan with a paper towel so the oil is spread evenly. Keep the
paper towel to reuse.
 - Before putting in the egg, check that the pan’s hot enough. Put in a bit of the egg
with chopsticks. If it starts to sizzle on contact, it’s ready to go.
4. Pour in a thin layer of the egg mixture into the pan, but thick enough to roll. Don’t pour
all the eggs in.
- If any bubbles start to form, press them down with chopsticks. Tip the egg mix
into any holes. Keep it even.
5. Once the edge starts to cook, begin rolling the eggs towards yourself with the chopstick.
- Take the paper towel from earlier and grease the empty part of the pan again.
- Push the rolled eggs to the back edge of the pan. Then grease the front half of
the pan. This will keep the next eggs from sticking.
- If the egg’s not rolling because it’s still raw, don’t force it or it’ll increase the
chance of burning the omelette.
6. Pour some more egg mixture into the front half of the pan. Then lift up the eggs you
rolled earlier with your chopsticks and tilt the pan back so the raw egg mixture runs
beneath the rolled eggs.
- Don’t worry if you only pour in a thin layer. If the eggs are too thick, they’ll be
harder to roll which means they’ll be more likely to burn.
7. Once the outer edge starts to cook again, pop any bubbles and roll towards yourself. A
trick is to roll the eggs before they dry out.
Steamed Rice (4 servings)
Utensil
- Rice cooker
- Measuring cup
- Large bowl
- Colander

Ingredients
- Rice 3 cups (540ml)

1. Measure 3 rice cups of rice. Put the rice into a bowl.

- One rice cup is 180ml. A regular cup is 200ml
2. Add water to the bowl with the rice in it and stir gently a few times using hands.
- The uncooked rice will soak in some of the water from the cleaning process so
using filtered or clean water will make the flavour of the rice even better.
3. After cleaning the rice, pour out the water. Be careful not to let the rice spill out with it.
- After pouring out the water, gently squeeze and knead. The grains will break
apart if pressed and kneaded too hard so be gentle.
4. Add in water, stir, pour it out and knead again. Repeat this around 2 times. It’ll take 2-3
washes to get the water mostly clear.
5. Once finished washing the rice, place all the rice in a colander and let sit and dry for 30
minutes.
6. After 30 minutes, put all the rice into the rice cooker and pour in fresh water for the 3
cups of rice to steam with. Wait for another 30 minutes to an hour before steaming.
- In warm summer weather, 30 minutes is enough but in winter, this step will take
around 45 minutes.
7. Switch on the rice cooker and let it steam.
Tofu and Wakame Miso Soup (2 servings)
Utensils
- Pot
- Small bowl
- Strainer
- Tray
- Microwave

Ingredients
- Wakame 6g when reconstituted in water
- Silken tofu ½ package (150g)
- Scallions 5cm
- Miso paste 3 tbsp
- Dashi 2 cups

1. First, prepare the wakame.

- When using fresh wakame, take 6 grams and wash it with cold water. Let it sit for
4 to 5 minutes to remove the excess salt.
- When using dried wakame, prepare it according to the instruction on its
package.
- Keep in mind that removing the salt from the wakame will make it expand to 2 to
3 times its original size.
2. Drain the water from the tofu
- Wrap the tofu in a paper towel. On top of the tofu, lay a heavy plate and leave it
there for 20-25 minutes.
- Tofu needs to be drained because it’s 90% water. If it isn’t drained, the water
that seeps out during cooking will make the dish bland or soggy
3. Slice the half block of tofu into 1.5cm or around 1 inch cubes.
- Cut the tofu in half and wrap the unused half to store it in the refrigerator
- Next, cut the tofu in half lengthwise from the side. Then, 3 or 4 times to get
cubes.
- While doing prep work, you can let the water boil.
4. Slice 5cm or around 2 inches of scallions into tiny ringlets.
- Lightly wash the scallions and cut the amount needed. Then, thinly slice.
5. Slice the wakame prepared earlier.
- Wash the wakame before cutting it.
 - If there are any hard sections left, remove them. Cut the rest into bite-sized
pieces.

6. Pour 2 cups (400ml) of water into a pot and bring to a boil on high heat.
- When using store-bought dashi, pay attention to the water to dashi ratio.
Different brands might have different strengths. Make sure to taste test.
- Powdered dashi is the same as condensed dashi so only use a little. Don’t forget
to taste test.
- Lots of miso already have dashi inside. If so, it’s not necessary to add any.
7. Once the water comes to a light boil, put in the tofu and wakame, and turn the heat to
medium. Don’t put in the scallions to soon or they’ll become limp.
8. Prepare the miso paste. Put 3 tablespoons of miso paste into a small bowl, and add in
some dashi from the pot and stir well until it’s all mixed in evenly. Then put the miso
paste mix into the pot.
- Using a tea strainer to filter the miso paste will give the soup a smooth finish.
9. Put in the scallions and bring it to a boil. After that, turn off the heat immediately.
Japanese Curry (2 servings)
Utensils
- Frypan
- Wooden spatula
- Bowl

Ingredients
- Thinly sliced chicken 200g
- Potato (large) 1 (200g)
- Onion 1
- Carrot 1
-
- Minced garlic 1 clove worth
- Minced ginger 1 inch worth
- Spicy red chilli 1 (cut into bite sized pieces)
- Curry powder 1 tbsp (15ml)
- Vegetable oil 1 tbsp (15ml)
- Flour 1.5 tbsp (22.5ml)

A (Meat seasoning)
- Salt 1/3 tspn (around 1.7ml)
- Pepper a dash
- Curry powder 1 tspn (5ml)

B (Curry seasoning)
- Dashi 2 tbsp (30ml)
- Soy sauce 1.5 tbsp (22.5ml)
- Mirin 1 tbsp (15ml)

- Pickled scallions or pickled ginger as ginger

1. Prepare the potatoes. Peel the skin and slice into bite-sized pieces
- Using a peeler, peel while turning the potato in a circular motion.
- Remove any buds found while peeling
- After that, halve the potato to make it easier to cut into smaller pieces.
 - Once peeled, the potato will oxidize and change colour. To prevent this,
promptly place all the pieces in a bowl of water for about 5 minutes.
- Irish cobbler/May queen potatoes are ideal. Starchy potatoes like baron
potatoes are known to break apart while boiling.
2. Cut the onion into wedges.
- First, remove the root and stem. Onion can sting the eyes so wash them in cold
water before preparing them.
- It’ll be easier to remove the skin after cutting the onion in half, top to bottom.
- To remove the root and core, make a ‘v’ shaped cut with a knife
- Starting from the centre, slice the onion into equal ½ inch wedges
3. Chop the carrots into chunks
- Lightly wash the carrot, remove the leaves and peel the skin
- For thicker carrots, peel as you would a potato by peeling in a circular motion.
- Once peeled, chop the carrot roughly into small bite-sized pieces.
4. Next, chop the tomato.
- Remove the white core and cut the tomato in half. After that, cut everything into
bite-sized pieces.
5. Mince a clove of garlic.
- Slice off the bottom, then remove the skin. Pressing down on the clove with flat
of a knife will make removing the skin easier.
- Slice the clove in half length-wise. Leave a little space at the end of the garlic and
place a few cuts, making sure not to slice completely through. Then, turn the
clove on its side and make 1-2 slices length-wise, careful not to cut completely.
- Lastly, lay the clove back down and slice horizontally.
- It’s hard to see but garlics have a core too. It’s known for its acrid flavour and
that it burns easily so it is recommended to take it out.
6. Next, julienne a piece of ginger.
- A piece of ginger is around the size of a thumb, 15g, 2cm or an inch.
- Remove the skin. For beginners, the knife can be substituted with a spoon.
- Clean the ginger under water. The skin will swell and soften so use the tip of the
spoon to scrape the skin off. After peeling, thinly slice. Cut the slices into thin
strips.
- Finally, mince the thin strips. This is the easiest way to mince ginger.
7. Slice the dried red chilli.
- Cut off the stem, then remove the seeds by pushing it out with a finger.
- Cut the chilli with a knife or scissors into small 1-2mm sized ringlets.
- Can also be substituted with pre-sliced dried red chilli.
- Chilli seeds are spicy so getting rid of them will reduce the spiciness. People who
love spicy food can keep them.
8. Prepare Group A’s ingredients.
 - Mix 1/3 teaspoon of salt, a dash of pepper and a teaspoon of curry powder in a
small bowl and set aside.
- A pinch is about 0.5 grams or 1/8 of a teaspoon. When using a grater or shaker,
about 1 or 2 good shakes is usually enough.
9. Prepare seasoning B
- Mix 2 tablespoons of dashi, 1.5 tablespoons of soy sauce and a tablespoon of
mirin in a small bowl and set aside.
- Store-bought dashi is usually condensed or powdered so dilute a small amount in
water according to the instructions given on its packaging. Make sure to taste
test and adjust accordingly.
10. Take 200 g of thinly sliced chicken and cut into bite-sized pieces. Season with Group A.
Rub the chicken gently to season it well. Coat the chicken evenly.
11. Set the stove to medium heat and add the garlic, ginger and red chilli. Once the garlic
and ginger become aromatic, add the curry powder.
- Butter adds more depth but using vegetable oil also suffice.
12. Next, add the seasoned chicken. Once it browns, add the potatoes, onions, and carrots
and sauté.
13. Once everything has been sautéed, add 1.5 tablespoons of flour and continue sautéing.
- Flour helps thicken the curry. Potato starch is also usable as substitute.
14. Now, add the tomato and Group B. Simmer on low for 10-20 minutes or until it becomes
like a stew. Garnish once done.