Dosanko cooking – Transparent Vegetable pie

This one is a winner.

2 cups water
20 g bonito flakes
1 egg
some very nice celery leafs and stalks
1 pack udon noodles (cooked, cooled)
1 pack agar flour; 4 g
2 tbsp. mirin
2 tbsp. soy sauce

Boil water and add bonito flakes, cook for 5 min. Strain. Add agar flour and stir until dissolve and cook for 2 more minutes. Let it cool on room temperature. Add mirin and soy sauce to cold soup.
Fry 1 egg (scrambled) until medium rare. Season with salt.
Assembly carefully. Noodles at the bottom and try to incorporate celery and egg equally. Bottom side is presentation side. Pour the soup over. Let it cool.

Agar flour is is a gelatinous substance derived form red algae, so basically it is the same if you use ordinary gelatin.

Dosanko cooking – Beef Udon

Today’s wisdom by Mrs. Hoshizawa: “Please cook with love and care!”
No wonder she’s cooking sample food for astronauts.

200 g thinly sliced beef (like for sukiyaki)
8 cups boiling water
300 g udon noodles (cooked, cooled, warm up again)
1 pack bean sprouts (blanched in salt water, strained)
2 tbsp. soy sauce
2 tbsp. mirin

splash of olive oil
1 tbsp. sake
1 tbsp. sugar
1 tbsp. soy sauce
1 tbsp. water

thinly sliced ginger
thinly sliced spring onion

Soak the beef in hot water. Cook for 1 minute and remove impurities from top. Add 2 tbsp. soy sauce and 2 tbsp. mirin, season with salt and cook 10 minutes on low heat. Remove the beef from the soup. Set the soup aside.
Cut the beef in smaller pieces (1 inch stripes). Put in hot frying pan some olive oil and add one spoonful sake, sugar, soy sauce and water. Add the beef and fry&mix until the beef is dry.
Assembly: at the bottom put noodles then some beef, add soup, top it with bean sprouts and garnish with ginger and spring onion.

It was just OK. maybe next time, more beef (the soup was very thin), less noodles and sprouts.

Dosanko cooking simple fish soup

TV package has 154 channels. Most of the time there is nothing to watch, not even of the least interest. Well, except, sometimes Asian food channel. Only sometimes, because usually there are too much of those: mmmmm, ahhh, so tasty, oh this is so easy, crap. Those TV hosts and cooking industry, never miss a recipe, and they never have to throw the whole lunch away. Fake, like any other reality show. But there are exceptions, and one of our favorite shows is Dosanko cooking. The japanese host Mrs. Sachiko Hoshizawa, entered the Guinness Book of World Records for having the longest live cooking show in Asia – 14 years running. Her recipes are for homemade food. With Mrs. Hoshizawa Japanese cooking started to look easy to do. Her best advise is to cook with fresh sessional ingredients.

400 g halibut divided into 4 pcs. (or any fresh seasonal fish, Mrs. Hoshizawa uses cod)
3 cups of water
2 tbsp sake
2t tbsp mirin
2 tbsp soy sauce
10 x10 cm kombu
1/2 cup corn flower
3 tbsp ginger (julienned)
spring onion (julienned)
nori for garnish (julienned)


Coat the fish with mixture of corn flower and salt. Heat medium size saucepan, put the kombu inside and top it with a fish. Add sake. After few seconds sake will evaporate and than add water, mirin and soy sauce. Close tightly with a lid and cook on low heat 15 minutes. Add salt and pepper to taste. Diagonally julienne ginger, spring onion and nori. Arrange the soup and the fish in a soup bowl and sprinkle with nori, spring onion and ginger.