FOOD OF JAPAN

FOOD OF JAPAN

BY the chef: Afonso Fernandes

Japan

Starters

Main courses

Desserts

Gyosa/餃子, ぎょうざ

harumaki/ 春巻き

Shoyu Ramen/ 醤油ラーメン

Temaki/ 手巻き

Mochi/ 餅 もち

DOrayaki/ どら焼き

Preparation

1. Mix the wet base: Whisk eggs, sugar, and honey in a bowl until pale and fluffy.2. Add dry ingredients: Sift in the flour and baking soda, whisking gently until combined. 3. Thin the batter: Stir in water (and mirin) until the batter is smooth and pourable. 4. Rest the mixture: Cover and refrigerate the batter for 15 to 30 minutes for a softer texture. 5. Prepare the pan: Heat a non-stick pan on low heat and wipe it with a very thin layer of oil. 6. Cook the first side: Pour a small amount of batter to form a circle and wait until bubbles appear on top. 7. Flip and finish: Flip the pancake and cook the other side for about 30 seconds until lightly browned. 8. Cool under a towel: Place finished pancakes under a damp cloth to keep them moist and soft. 9. Assemble: Spread a scoop of sweet red bean paste (Anko) between two pancakes and press the edges.

Preparation

1. Mix: In a microwave-safe glass bowl, whisk together the glutinous rice flour, sugar, and water until the mixture is smooth and without lumps.2. Cook: Cover the bowl with microwave-safe plastic wrap (poke a few small holes for steam). Microwave on high for 1 minute. 3.Stir and Repeat: Remove the bowl, stir the mixture with a wet spatula, and microwave again for another 1 minute. Repeat in 30-second intervals until the dough looks translucent, matte, and very sticky. 4.Dust: Generously dust a clean surface and your hands with cornstarch. Carefully transfer the hot dough to the surface and sprinkle more starch on top. 5. Shape: While the dough is still warm, cut it into small pieces. Flatten each piece into a circle, place your filling in the center, and pinch the edges to seal the ball

ingredients

Chicken bones Water Fresh ginger Garlic Green onions Kombu kelp Soy sauce Mirin Sake Sugar Ramen noodles Chashu pork belly Ajitsuke Tamago Menma Nori seaweed sheet(Naruto) Sesame oil

ingredients

1 tbsp sesame oil 1 chopped onion 2 chopped garlic cloves 1 leek, cut into half-moons 2 cm grated ginger 200g sliced shiitake mushrooms 1 grated carrot ½ Chinese cabbage, julienned 1 chilli Spring onions, sliced, to taste Sesame seeds to taste

Preparation

1. Start by preparing the gyoza dough. Mix the flour and cornflour in a bowl. Add the water and mix until you can form a firm ball. 2. Add the oil and knead. Cover the dough with a cloth and chill for 1 hour. 3. For the filling, heat a wok or frying pan with the peanut oil, add the chopped onion and garlic, the leek cut into half-moons and the grated ginger. Sauté over a high heat. 4. Add the sliced mushrooms, grated carrots and chopped chilli (seeds removed) and cook for a few minutes. 5. Add the chopped Chinese cabbage and cook over a high heat. Add the teriyaki sauce and cook for a little longer.

ingredients

Japanese rice (short-grain) Nori seaweed sheets Rice vinegar Sugar Salt Fresh salmon (diced or cut into strips) Tuna (optional) Kani-kama Grilled salmon skin Cream cheese Chopped spring onions Japanese cucumber (cut into strips) Avocado or mango Toasted sesame seeds Soy sauce (shoyu) Wasabi Pickled ginger Tare sauce Wheat flour (for the batter) Panko breadcrumbs Vegetable oil

ingredients

Dough: 200g plain flour 300ml water 1 teaspoon cornflour 1 teaspoon salt Alternative: Arosa filo pastry (ready-made) Vegetable Filling (Traditional): 200g finely sliced cabbage 130g grated carrot Chopped onion (white or red) 50g nira (Japanese leek)

ingredients

1. Eggs 2. Sugar Honey All-purpose flour Baking soda Water Mirin Anko (Sweet red bean paste)

Preparation

1. Start by preparing the gyoza dough. Mix the flour and cornflour in a bowl. Add the water and mix until you can form a firm ball. 2. Add the oil and knead. Cover the dough with a cloth and chill for 1 hour. 3. For the filling, heat a wok or frying pan with the peanut oil, add the chopped onion and garlic, the leek cut into half-moons and the grated ginger. Sauté over a high heat. 4. Add the sliced mushrooms, grated carrots and chopped chilli (seeds removed) and cook for a few minutes. 5. Add the chopped Chinese cabbage and cook over a high heat. Add the teriyaki sauce and cook for a little longer.

ingredients

1 cup Glutinous rice flour (specifically mochiko or sweet rice flour)1 cup Water (or milk for a creamier texture) 1/4 to 1/2 cup Sugar (depending on how sweet you want the dough) Cornstarch or Potato starch (used for dusting to prevent sticking) Fillings of choice: Fresh strawberries, ice cream, or sweet red bean paste (anko)

Preparation

Prepare the Seaweed: Take a half-sheet of nori and place it horizontally in your palm with the rough side facing up.Add the Rice: Dampen your fingers in the tezu. Grab a small ball of rice (about the size of a lemon) and spread it thinly over the left half of the nori. Place the Filling: Lay your ingredients (fish, cream cheese, etc.) diagonally across the center of the rice. The First Fold: Take the bottom-left corner of the nori and fold it over the filling towards the top-center edge of the seaweed. Roll into a Cone: Continue rolling the seaweed to the right until you form a cone shape. Seal the Roll: Take a single grain of rice, smash it onto the bottom-right corner of the nori, and use it as "glue" to stick the edge down. Serve: Eat it immediately while the seaweed is still crispy!

Preparation

1 Place a saucepan on the heat containing the chicken leg, the carrot cut into matchsticks, the ginger root, the sun-dried tomatoes, the turnip cut into matchsticks, the water, a tablespoon of soy sauce, a teaspoon of salt and the whole eggs. 2 Once it comes to the boil, simmer for 8 minutes and remove the eggs. Cook the remaining ingredients for a further 20 minutes. 3 Heat a non-stick frying pan, previously greased with oil, and quickly sear the slices of meat on both sides. Drizzle with the remaining soy sauce and set aside. 4 Cook the pasta in salted water for about 3 minutes. 5 Drain it and place it in the bottom of four bowls. 6 Add the sweetcorn, mung bean sprouts, spinach leaves and slices of meat, and pour over the stock, previously strained. 7 Add the peeled and halved eggs and sprinkle with basil leaves. 8 Serve immediately.

This project was carried out in a school context, developed within the TIC/Digital Skills subject, by student Afonso Fernandes , from class 6A. All content and images presented are solely for use in school projects and are not original, intended only for the intended purpose.