Last month, my friends
Sumi, Berylle and I were invited by Kikkomanto go through an Oriental Cuisine Course at25 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![25 mushrooms kitchen kikkoman recipe]( "25 mushrooms kitchen kikkoman recipe") |
| Made by Yours Truly =) |
Sushi Rice Ingredients1 cup Japanese rice (uncooked)1 1/4 cups WaterSweet Sushi Vinegar Ingredients:1/4 cup Japanese Vinegar1 Tbsp SugarPinch 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 RiceStep 1: Mix the rice vinegar, sugar, and salt in a saucepanStep 2:Put the pan on low heat and heat until the sugar dissolvesStep 3:Cool the Sushi Vinegar MixtureStep 4:Spread the hot steamed rice into a large plate or a large bowlStep 5:Use a non-metallic bowl to prevent any interaction with Japanese vinegarTip: 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 quicklyCaution:Avoid smashing the riceTip: 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.
ProcedureStep 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![25 mushrooms kitchen kikkoman recipe]( "25 mushrooms kitchen kikkoman recipe") |
| 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
![25 mushrooms kitchen kikkoman recipe]( "25 mushrooms kitchen kikkoman recipe")
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)![25 mushrooms kitchen kikkoman recipe]( "25 mushrooms kitchen kikkoman recipe") |
| Made by Yours Truly =) |
Ingredients for Tonkatsu- 200 grams Porkloin or 2 pieces Pork Chop (no skin)
![25 mushrooms kitchen kikkoman recipe]( "25 mushrooms kitchen kikkoman recipe")
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.
![25 mushrooms kitchen kikkoman recipe]( "25 mushrooms kitchen kikkoman recipe") |
| 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.
![25 mushrooms kitchen kikkoman recipe]( "25 mushrooms kitchen kikkoman recipe") |
| 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)
![beef sukiyaki recipe]( "beef sukiyaki recipe") |
| 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.
![beef sukiyaki recipe]( "beef sukiyaki recipe") |
| 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!!!
![the foodies circle]( "the foodies circle") |
| Thanks 25 Mushrooms Kitchen and Kikkoman! (Thanks Ms. Joy of GastronomyByJoy.Com for this shot) |
