Page 129 - GM EBOOK

Kakinomoto- edible chrysanthemums Buri- Matured Yellow Tail
• 10 Chrysanthemum • 1 Dashi • 1 Aburaage • 1 Hijiki
Flower Petals
• 1 Soy Sauce • 1 Aonori Seaweed • 1 Japanese Mustard
To make the Sauce:
• 2 Mirin. • 1 Benishoga • 1 Katsuobushi (Dried
Bonito Flakes)
Kanzuri- A special seasoning from Myoko made by • 1 Dashi
leaving chili peppers exposed on snow, Then adding • 2 Shiitake Mushroom • 1 Kombu (Dried Kelp)
flour, salt and yuzu • 1 Konnyaku
• 1 Gobo or Burdock
• 2 Kanzuri Paste • 2 Ketchup Root • 1 Mirin

• 1 Yuzu Juice • 1 Rice Wine Vinegar
• 2 Honey • 1 Mirin Hotaru Ika- Firefly Squid

Masu no Sushi- Trout Sushi • 10 Firefly Squid Marinated:
• 2-3 Salmon Sweetened Vinegar: • 1 Salt • 1 Soy Sauce
• 1 Ground Black Pepper • 1 Cooking Sake
• 1 Salt • 1 Rice Wine Vinegar

• 2 Sugar
Okonomiyaki- food cooked on a hot-plate (usually
in front of the customer) Carp and Otafuku are two
Shiro Ebi- White Shrimp popular brands
• 15 Prawns For The Batter: To Serve:

• 1 Kosher Salt Tartar Sauce: • 1 Okonomiyaki Flour • 1 Mayonnaise
• 1 Ground Black Pepper • 2 Eggs • 1 Water • 1 Okonomiyaki Sauce

• Flour • 1 Onion • 1 Egg • 1 Bonito Flakes

• 3 Eggs • 1 Pickle • 1 Cabbage • 1 Aonori Seaweed
• 2 Panko Bread Crumbs • 1 Salt • 1 Onion • 1 Pickled Ginger

• 1 Vegetable or Canola • 1 Ground Black Pepper For the Toppings: • 1 Tenkasu Tempura
Oil
• 1 Lemon • Seafood of your choice, Flakes

• 1 Japanese Mayonnaise shrimp, or squid C
h
a
p
Wagashi- A traditional Japanese confectionery t
e
which is often served with tea, especially the types r
made of mochi, azuki bean paste, and fruits.
*Shiro-an is the base of To Make the Nerikiri:
the Wagashi.
• 3 Rice Flour
• 9 Dried White Beans
• 4 Water
• 1 Sugar
• 1 Sugar

• 6 Shiro-an

119