Back to Basics: Episode 1 - Japanese Staple Meals

Let's review the basics of Japanese cooking with chef Rika and master chef Saito. In this episode, we show you how to make a teishoku set meal that contains the fundamentals of Japanese cuisine.

(1) Nori & Egg Tofu Soup

Ingredients (Serves 2)
1 tbsp ginger (cut into thin strips)
400 ml water
1 tbsp sake
1/3 tsp salt
1/2 tsp soy sauce
1 tsp granulated dashi
100 g store-bought tamago tofu (steamed egg custard)
1 sheet nori, toasted and torn into pieces

1. Put all the ingredients except nori in a pot and cook at low heat. When it comes to a boil, add the torn nori.

(2) Dashimaki Tamago (Dashi Rolled Omelet)

Ingredients (Serves 4)
6 eggs
Vegetable oil
Grated daikon radish, to taste
Soy sauce, to taste

Dashi mixture:
100 ml dashi
20 ml mirin
1 tbsp usukuchi soy sauce
1/2 tsp salt

1. Mix the beaten egg and the dashi mixture. Pour the egg mixture into a frying pan little by little, cook while keeping thin and roll.

(3) Teriyaki Chicken

Ingredients (Serves 4)
2 chicken thighs
1 tsp vegetable oil
2 tbsp soy sauce
2 tbsp sugar
2 tbsp sake
2 tbsp mirin
4 shiso leaves
Shichimi chili mix, to taste

1. Fry both sides of the chicken with oil. Pour the mixture of soy sauce, sugar, sake and mirin and simmer. Arrange it on a dish covered with the shiso leaves, and sprinkle with shichimi chili mix to taste.

(4) Salt-pickled Cucumber & Carrot

Ingredients (Serves 4)
2 cucumbers
1 carrot

1. Cut the vegetables and rub with salt. Place them into a zip-top plastic bag and let rest to pickle in a refrigerator for a minimum of one hour.