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Japanese cooking         (Japanese Cooking)


Japanese cooking04


Awabi goma zu ~ Abalone in vinegar and sesame

Serves: 6-8


    ·1 can abalone
    ·1 green cucumber
    ·Salt, as required for dressing
    ·2 tbsp sesame seed
    ·1 tbsp sugar
    ·6 tbsp mild white vinegar
    ·2 tbsp water

Preparation and cooking instructions

Drain abalone and cut into paper-thin slices. Peel cucumber, cut in halves lengthways and remove seeds. Cut crossways into thin slices.

Put cucumber into a bowl, sprinkle with about half teaspoon of salt and leave for 20 minutes, then drain off liquid that collects and rinse briefly in cold water. Drain well.

Combine abalone and cucumber, pour dressing over and chill. Taste and add salt if necessary.

For dressing: Toast sesame seeds in a dry pan over medium heat for a few minutes until golden, stirring constantly. Turn on to a plate to cool, then crush slightly. Combine sugar, vinegar and water. Stir in sesame seeds.


Unagi no kabayaki ~ Grilled eels

Serves: 4   Preparation time: 15 minutes Cooking time: 9 -10 minutes


    ·8 small eels
    ·¾ cup soya sauce
    ·½ tbsp mirin or sweet white wine
    ·½ tbsp sake or sherry
    ·4oz sugar

Preparation and cooking instructions

Split the eels down the back, remove bones and cut flesh into ¼" lengths. Sprinkle with salt.

Mix together the rest of the ingredients and boil the mixture for 2 minutes. Thread the eel pieces on skewers, dip in the sauce and cook on a hot grill for 7-8 minutes, brushing frequently with the sauce, turning to brown both sides, and being careful to fan the eels during cooking to prevent them catching fire. Serve very hot.

This dish forms the basis of the celebrated steamed dish, eel and egg squares.


Shibu kawa-ni ~ Chestnuts cooked in green tea


    ·6 peeled chestnuts
    ·4 tspn sugar
    ·2½ tspn green tea leaves
    ·1 tspn soya sauce

Preparation and Cooking Instructions:

Cover the chestnuts with cold water and the tea leaves and bring to boil in a small saucepan.

Reduce the heat and simmer for 20 minutes until the chestnuts show no resistance when pierced. Drain and wash under cold running water. Leave the brown membrane intact.

Put 300 ml water, sugar and the chestnuts into a saucepan and bring to boil. Reduce heat and simmer 20 minutes, the stir in soy sauce.

Simmer for 5 minutes, remove from heat, and cool to room temperature before draining and serving.


Japanese chicken curry stew recipe


    ·3 cups cooked rice
    ·1 package curry sauce mix
    ·2 lb boneless chicken, cut into bite size pieces
    ·6 cups water
    ·5 potatoes, cubed
    ·1 onion, diced
    ·1 cup frozen sweet peas

Preparation and Cooking Instructions:

Place chicken in a large pot and cover with the water. Bring mixture to a boil, then reduce heat, cover and cook until chicken is tender and cooked through.

Remove chicken from broth and set aside.

Skim off excess fat from broth with spoon. Add the curry mix to broth. Stir until curry is completely dissolved.

Return chicken to pot, followed by potatoes and onions. Simmer until potatoes are cooked (about 15 min.).

Add frozen peas. Stir and cook 5 minutes more.

Serve with rice.


Tori no mizutaki ~ Chicken stew

Serves: 4


    ·1 lb chicken drumsticks chopped into 1" pieces
    ·1 lb tofu, pressed and drained, cut into 1" pieces
    ·1 bundle watercress
    ·1 Chinese cabbage, cut into 2" pieces
    ·2 cups shirataki (or substitute bean vermicelli)
    ·2 cups spring onions, cut into 2" pieces
    ·1 cup carrots, thinly sliced diagonally
    ·8 dried shiitake mushrooms, soaked in water (reserve water.)
    ·1 x 2" x 6" kombu seaweed, or 2 tspn dashi powder for Dipping sauce :
    ·1 cup Kikkoman soy sauce
    ·½ cup rice vinegar
    ·juice of 1 lemon

Preparation and Cooking Instructions :

Add 1" of water to a 12" tabletop skillet or electric frying-pan. Add the kombu and boil. Just before it starts to actually boil, remove the kombu. If you are using dashi powder, add it now. If you soaked the shiitake mushrooms, pour that water in here also.

Put chicken pieces, tofu, watercress, cabbage, spring onion, carrots and shiitake mushrooms into the water and cook until ready.

Serve with dipping sauce and steamed rice.