Join Us in Our Oriental Cooking Lessons by 25 Mushrooms Kitchen with Kikkoman (Recipes Inside)

Last month, my friends Sumi, Berylle and I were invited by Kikkoman to go through an Oriental Cuisine Course at 25 Mushrooms Kitchen.  The last time we had a cooking session together was way back in 2012 when we had an outing at Chilline T House in Tagaytay.  We've been meaning to have a cookout again but we somehow couldn't find the time.   So, you can imagine how excited we were when the opportunity suddenly presented itself.   

Let me and the girls share with you the recipes we learned. 

Dish 1: Tiger Prawns (Ebi), Salmon, Spicy Tuna, Uni and Kani Sushi Platter

Made by Yours Truly =)

Sushi Rice Ingredients
1 cup Japanese rice (uncooked)
1 1/4 cups Water

Sweet Sushi Vinegar Ingredients:
1/4 cup Japanese Vinegar
1 Tbsp Sugar
Pinch Salt  

How to Make Sushi Rice: Rice 
Step 1: Wash the Japanese rice till water is clear (6 times)
Step 2: Soak in water for 15 mins.
Step 3: After washing and soaking Japanese rice, cook it in the rice cooker (same as ordinary rice)
 
How to Make Sushi Rice: Sushi Vinegar Mixture for Rice
Step 1: Mix the rice vinegar, sugar, and salt in a saucepan
Step 2: Put the pan on low heat and heat until the sugar dissolves
Step 3: Cool the Sushi Vinegar Mixture
Step 4: Spread the hot steamed rice into a large plate or a large bowl
Step 5: Use a non-metallic bowl to prevent any interaction with Japanese vinegar
Tip: It's best to use a wooden bowl.
Step 6: Sprinkle the Sushi Vinegar Mixture over  the rie and fold the rice by rice spatula quickly
Caution: Avoid smashing the rice
Tip: Use electric fan or fan to cool and remove the moisture of the rice well so it will be shiny and use it immediately upon being cooled.     

Ingredients

• Fresh Salmon (darker orange better quality)
• Fresh Tuna 
• Kewpie Japanese Mayonnaise
• Sriracha 
• Togarashi Powder (optional for garnish)
• Boiled tiger prawn (use stick while boiling to keep it straight and slice in the middle)
• Boiled Kani (crab stick)
• Uni
• Sushi Rice
• Seaweed Paper

Tips: 

• Have a bowl of clean water so you can dip your hands in when it gets too sticky.

Procedure
Step 1: Roll the Sushi Rice into a ball.
Tip: If the rice is too thick, pull the excess rice out and don't try flatten it by pressing harder.

 Step 2: Mold the  Sushi Rice

Upper Left: Berylle's, Upper Right: Mine and Lower Middle: Sumi's

Step 3: Make the Spicy Tuna (Mix in a bowl: 2 tbsp Kewpie Japanese Mayonaise, 1 tbsp. Sriracha, chili powder and diced tuna) - adjust according to taste preference




Step 4: Add other toppings on Sushi Rice and wrap in seaweed paper

Tsinoy Foodies Sushi Platter Recipe Rating
Recipe Difficulty Level	★★
Estimated Preparation Time	20 minutes
Estimated Cooking Time	20  minutes per batch

Dishes 2: Katsudon (Serves 2-3 Persons)

Made by Yours Truly =)

Ingredients for Tonkatsu

• 200 grams  Porkloin or 2 pieces Pork Chop (no skin)

 Ingredients for Tonkatsu Breading

• 1/2 cup flour
• 2 pcs. beaten eggs
• 1 cup panko breadcrumbs
• oil for deep frying 

Procedure for Tonkatsu 

Step 1: Remove bone skin from pork if using pork chop.  

Sumi of ThePurpleDoll.Net pounds to flatten the pork

Step 2: Pound the pork to flatten

Step 3: Season with salt and pepper and then coat pork with flour .

Step 4: Dip floured pork into bowl of beaten egg.

Step 5: Coat pork with breadcrumbs.

Sumi Breads Her Tonkatsu

Step 6: Heat the oil and deep fry the breaded pork.25 mushrooms kitchen kikkoman recipe

Ingredients for Katsudon Sauce

• 1 cup thinly sliced leeks
• 1 cup thinly sliced onions
• 1 cup thinly slicedand soaked in water dried shiitake mushrooms
• oil for cooking
• 1/4 cup Kikkoman Teriyaki Sauce
• 1 Cup Dashi (1 1/2 Tbsp. hondashi + 1 cup of water)
• 1 Tsp. Sugar (optional)
• 4 pcs. Egg

Procedure for KatsudonStep 1: Break 2 eggs in a bowl.  Do not beat!  Just lightly break the egg yolks and set aside.

Step 2: In a skillet, add oil and saute with 1/2 cup of leeks, onions and mushrooms.
Tip: Onions first

Step 3: Add 1/4 up of teriyaki sauce and 1/2 dashi.  (add sugar if preferred)

Step 4: Slice the Tonkatsu.

Step 4: Add 1 of the Tonkatsu.

Step 5: Pour the lightly mixed eggs on top of the Tonkatsu.

Step 6:  Cook for 1 minute with cover.

This is what it looks like when it's ready!

Step 7: Pour over Japanese Steamed Rice  (add sliced seaweed paper for garnish)

Tsinoy Foodies Katsudon Recipe Rating
Recipe Difficulty Level	★★★
Estimated Preparation Time	30 minutes
Estimated Cooking Time	30  minutes per batch

Dish 3: Beef Sukiyaki (5 Servings)

This was done by group and I have to thank the girls who did most of this! Itadakimasu!

Ingredients for Beef Sukiyaki

200 grams Beef Sirloin, Sukiyaki Cut (Thinly Sliced)

1/2 Cup Kikkoman Standard Grade Soy Sauce

1 pc. Sliced Medium Onion 

1 pc. Sliced half moon small carrot

1 stalk Sliced celery (reserve leaves)

2-3 pcs Sliced Tenga ng Daga mushrooms (soaked overnight)

3 Tbsp. Brown Sugar

2 1/2 Meat Broth or Water

100 grams Cube-cut and blanched tofu

75 grams Sotanghon

100 grams Sliced Chinese Cabbage in strips

3 pcs. Eggs

1 Stalk Sliced Leek

Procedure of Sukiyaki

Step 1: Mix beef and 2 Tbsp. of Kikkoman Soy Sauce. 

Step 2: Saute by batch in 2-3 Tbsp. oil until Brown. Set Aside.

Step 3:  Season tofu with 1 Tbsp. of Kikkoman Soy Sauce. Set Aside.

Step 4: In the same pan, saute onion, carrot, celery and mushrooms.

Sumi Takes Care of the Stirring

Step 5: Add remaining Kikkoman Soy Sauce, brown sugar, mushroom broth, 1/4 Tsp. pepper then stir.  

Step 6: Cover and simmer for 5 minutes.

Step 7: Add tofu, sotanghon, beef, cabbage and lastly, the egg.  Top with leeks and garnish with celery leaves.

Tsinoy Foodies Sukiyaki Recipe Rating
Recipe Difficulty Level	★★
Estimated Preparation Time	30 minutes
Estimated Cooking Time	30  minutes per batch

#CookedWithKikkoman Giveaway!!!

Thanks 25 Mushrooms Kitchen and Kikkoman! (Thanks Ms. Joy of GastronomyByJoy.Com for this shot)

I Will Be Giving a 25 Mushroom Kitchen Pass (Worth 1,500)

2 ways to enter.

Facebook
1. Like Tsinoy Foodies and Kikkoman Philippines in Facebook.
2. Post a photo of a dish you cooked with Kikkoman.
3. Tag me (Tsinoy Foodies) and (Kikkoman Philippines) and use the hashtag #CookedWithKikkoman
4. Make your post public so I can see it.

Instagram
1. Follow @Tsinoyfoodies in Instagram.
2. Post a photo of a dish you cooked with Kikkoman. 3. Tag me (Tsinoy Foodies) and use the hashtag #CookedWithKikkoman 
4. Make your post public so I can see it. 
Post as many entries as you can.  I will announce the winner on June 30, 2016.  
 
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