Ingredients and Tools

 

Shojin ryori with Tempura

Ingredients for 2 people

To make a vegan broth
600ml of water and a piece of dried Kombu(dried Kelp) to make 500ml of dashi(broth). Please soak a piece of dried Kelp into 600ml of water 30 minutes before the class. I’ll teach you how to make the broth during the class. This broth will be used to make a dipping sauce of Tempura and miso soup. If you can’t find Kelp, you can still cook these dishes with water.

1. Tempura with seasonal vegetables
・Seasonal vegetables such as carrots, sweet potatoes, eggplants, pumpkins, cauliflower, and so on.
・Oil (Canola oil is preferable)
To make batter
・iced water 50ml
・flour 20g and potato starch 20g (or flour 40g)
・a pinch of salt
To make a dipping sauce
・broth or water 100ml
・mirin(Japanese sweet rice wine) 60ml
・shoyu(soy sauce) 50ml
*If you can’t prepare the ingredients for dipping sauce, you can enjoy Tempura with salt. It’s also delicious.

2. Goma dofu(Sesame tofu)
・water 150ml
・pre-ground sesame paste or tahini paste 25g
・Arrowroot starch or potato starch or corn starch 25g
・Iced water to let Goma-dofu cool
To make miso sauce
・2 Tbsp of sesame seeds
・1 and 1/2 Tbsp of miso
・1 and 1/2 Tbsp of mirin(Japanese sweet rice wine)
・1 Tbsp of sugar
*If you can’t prepare the ingredients for miso sauce, you can eat Goma-dofu with soy sauce. (and wasabi, Japanese horseradish if you like.)

3. Boiled seasonal green vegetables with sesame dressing
・Seasonal green vegetable
・1 Tbsp of sesame seeds or walnuts
・1 Tsp of shoyu(soy sauce)

4. Miso soup
・broth or water 400ml
・miso
・Tofu(silken tofu) 

5. White rice

・White rice 200ml
・water 200ml
*Please wash white rice, and then soak white rice into the water for 30 minutes-1 hour before the class starts.
*We can cook white rice with a rice cooker, a pressure cooker, or a pot.

Tools

4 pots
3 mixing bowls and 2 strainers
1 (small) frying pan
1-2cutting board and 1-2kitchen knife
1 ladle
Long chopsticks or forks or spoons

1 pot or frying pan to deep fry vegetable Tempura.
1 long chopstick or tongs to cook Tempura
Cooking paper to drain oil(Tempura)
1 wooden or heat-resistant spatula to cook Goma-dofu
Plastic wrap, 2 rubber bands, and 2 small cups or glasses to cook Goma-dofu
1 mortar and 1 pestle to ground sesame seeds, and make sesame dressing for green vegetables. If you don’t have a mortar and a pestle, you can ground sesame seeds with your fingers.
A rice cooker or a pressure cooker or a pot to cook white rice.

*2burners on the gas stove will be necessary.

 

Crispy Vegetable Tempura

Ingredients for 2 people

600ml of water and a piece of Kombu(Kelp) to make 500ml of dashi(broth). Please soak a piece of Kelp into 600ml of water 30 minutes before the class. I’ll teach you how to make the broth during the class. This broth will be used to make a dipping sauce of Tempura and miso soup. If you can’t find Kelp, you can still cook these dishes with water.

1. Tempura with seasonal vegetables
・Seasonal vegetables such as carrots, sweet potatoes, onions, eggplants, pumpkins, and so on.
・Oil (Canola oil is preferable)
To make batter
・iced water 50ml
・flour 20g and potato starch 20g (or flour 40g)
・a pinch of salt
To make a dipping sauce
・broth or water 100ml
・mirin(Japanese sweet rice wine) 60ml
・shoyu(soy sauce) 50ml
*If you can’t prepare the ingredients for dipping sauce, you can enjoy Tempura with salt. It’s also delicious.

2. Miso soup
・broth or water 400ml
・miso
・Tofu(silken tofu)

3. Rice
White rice 200ml
water 200ml
*Please wash white rice, and then soak white rice into the water for 30 minutes-1 hour before the class starts.
*We can cook white rice with a rice cooker, a pressure cooker, or a pot.

Tools

2-3 pots
2 mixing bowls and 1 strainer
1-2cutting board and 1-2kitchen knife
1 ladle
Long chopsticks or forks or spoons

1 pot or frying pan to deep fry vegetable Tempura.
1 long chopstick or tongs to cook Tempura
Cooking paper to drain oil (Tempura)
A rice cooker or a pressure cooker or a pot to cook white rice.

*2burners on the gas stove will be necessary.

 

Agedashi-dofu and Matcha pudding

Ingredients for 2 people

600ml of water and a piece of dried Kombu(dried Kelp) to make 500ml of dashi(broth). Please soak a piece of Kelp into 600ml of water 30 minutes before the class. I’ll teach you how to make the broth during the class. This broth will be used to make a dipping sauce for Agedashi-dofu and miso soup. If you can’t find Kelp, you can still cook these dishes with water.

1. Agedashi-dofu
・firm(momen) tofu 250-300g
・1 tbs of flour (or potato starch)
・optional-your favorite garnishes such as grated daikon(Japanese radish), grated ginger, green onion…
・oil(canola oil is preferable)
To make a dipping sauce
・broth or water 100ml
・1 1/2 -2tbs of mirin(Japanese sweet rice wine)
・1tbs of shoyu(soy sauce)

2. Carrot Kimpira
・1 medium carrot(about 150g)
・1 tbs of oil (sesame oil or canola oil is preferable)
・1 tbs of mirin (Japanese sweet rice wine)
・1 tbs of shoyu(soy sauce)
・1 tbs of sesame seeds

3. Matcha pudding
・soy milk 150ml
・corn starch (or potato starch) 15g
・sugar 15g
・1/2 tsp of matcha powder
・a pinch of salt
・iced water to let Macha pudding cool

topping ideas(optional): Anko(red bean paste), shiratama dango(sticky rice balls), kinako(soybean flour)

4. Miso soup
・broth or water 400ml
・miso
・seasonal vegetable

spring: onion or potato
summer: kabocha(pumpkin) or eggplant
autumn: sweet potato
winter: daikon(Japanese radish) or turnip

*You will need oil(sesame oil or canola oil is preferable) when you use eggplant.

5. Rice
・White rice 200ml
・water 200ml

*Please wash white rice, and then soak white rice into the water for 30 minutes-1 hour before the class starts.

*We can cook white rice with a rice cooker, a pressure cooker, or a pot.

Tools

3 mixing bowls and 2 strainers
1-2cutting board and 1-2kitchen knife
Long chopsticks or forks or spoons
Measuring spoons(tablespoon and teaspoon) and a measuring cup

1 pot or frying pan, and 1 long chopstick or tongs to cook(to deep-fry) Agedashi-dofu.
Paper towel and a plate to drain the excess moisture of tofu, and oil of Agedashi-dofu
a flat tray or a plate to place flour and dip tofu into it. (Agedashi-dofu)
1 (small) pot to cook dipping sauce for Agedashi-dofu
1 (small)frying pan to cook carrot Kimpira
1 mortar, and 1 pestle to ground sesame seeds(carrot Kimpira)
*If you don’t have a mortar and a pestle, you can do this with your fingers.
1 pot, 1 whisk, and 1 wooden or heat-resistant spatula to cook Macha pudding
Plastic wrap, 2 rubber bands, 2 small cups or glasses, and 2 spoons to cook Macha pudding
1 bowl to pour iced water(Macha pudding)
1 pot and 1 ladle to cook miso soup
A rice cooker or a pressure cooker or a pot to cook white rice.

*2 burners on the gas stove will be necessary.

 

Vegan Okonomiyaki

Ingredients for 2 people

150ml of water and a piece of dried Kombu(dried Kelp) to make 120ml of dashi(broth). Please soak a piece of Kelp into 150ml of water 30 minutes before the class. I’ll teach you how to make the broth during the class. This broth will be used to make the batter of Okonomiyaki. If you can’t find Kelp, you can still cook Okonomiyaki with water.

・cabbage 100g-Inside part is preferable as it is sweeter than outside.

・your favorite mushroom 70g

・1 leek or 3 green spring onion

・silken tofu 75g

・flour 50g

・potato starch 30g

・broth of Kombu(kelp) dashi or water 120ml

・1 tsp of salt

・Tenkasu(Tempura waste)-optional

・Oil to cook Okonomiyaki

//Topping ideas//

Aonori(dried seaweed)

Benishoga(red pickled ginger)

 

 //Okonomiyaki  sauce//

・2 tbs of tomato puree

・2 tbs of Worcestershire sauce

・1 tbs of maple syrup

・1 tsp of soy sauce

 

 //Vegan mayonnaise//

・soy milk 100ml

・4 tbs of oil

・1 tbs of rice vinegar or white wine vinegar

・½ tsp of agave syrup or ⅔ tsp of sugar

・1 tsp of mustard-optional

Or store-bought  mayonnaise

Tools

1 frying pan and a lid enough to cover a frying pan to cook Okonomiyaki-If you don’t have a lid, don’t worry, you can still cook Okonomiyaki.

2 egg flipper spatulas to turn Okonomiyaki (If you have 2 spatulas, it’s easier to turn Okonomiyaki)

1 large mixing bowl and 1 chopstick or a fork or a spoon to mix the ingredients of Okonomiyaki

1 whisk or a fork to make the tofu smooth

1 small pot and 1 wooden or heat-resistance spatula to cook Okonomiyaki sauce

1 small pot to prepare the broth

1 mixer or a blender to make vegan mayonnaise

1 small container to keep vegan mayonnaise

1 cutting board and 1 kitchen knife

1 ladle

1 measuring cup

1 kitchen scale

tablespoon and teaspoon

Vegan Katsudon

Ingredients for 2 people

1. Vegan Katsudon

・4 pieces of Kuruma-fu

・200 ml of water

・1 tbsp of soy sauce

・3 tbsp of flour

・panko (bread crumbs) as needed

・oil as needed

 

・½ of onion

・Your favorite beans as needed

 

・200 ml of plant-based broth or water

・1 ½ tbsp of soy sauce

・1 ½ tbsp of mirin (Japanese sweet rice wine)

・1 tbsp of sugar

to prepare 200 ml of plant-based broth, you need…

220 ml of water

1 piece of dried kelp 

We will send you the recipe for how to cook rice 3 days before the class.

 

・400 - 500g of cooked rice

 to prepare cooked rice for Vegan Katsudon, you need…

・300 ml of white rice

・300 ml of water(rice cooker)

We will send you the recipe for how to cook rice 3 days before the class.

2.  Garden Salad

・Leafy green vegetables as needed

 

//Dressing//

・1 tbsp of soy sauce or Shoyu Koji

・1 tbsp of olive oil

・1 tbsp of vinegar

Tools

1-2 pots

2 mixing bowls and 2 strainers

1 small mixing bowl or bowl to make the dressing for the salad

1-2cutting board and 1-2kitchen knife

Long chopsticks or forks or spoons

1 cooking tray

1 pot or frying pan to deep fry Kuruma-fu.

1 long chopstick or tongs to cook Kuruma-fu

Cooking paper to drain oil (Kuruma-fu)

1 measuring cup

Tablespoon and teaspoon

A rice cooker or a pressure cooker or a pot to cook white rice.