Aomori Tanaka Educational Academy
Aomori City,Aomori
030-0132 JAPAN


recipe apple  
This page introduces recomendation Asian recipes.

Thai dishes

· Thai banana rotinew


  • 1/2 cup cold water
  • 1 large or extra-large egg
  • 1 tbsp sweetened condensed milk
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 2 cups all-purpose flour
  • 1 tbsp butter, melted
  • Canora Oil
  • Ghee or margarine for frying
  • 4bananas, thinly sliced

How to cook

  1. In small bowl or mixing cup, whisk together water, egg, 1 tablespoon condensed milk, sugar and salt.
  2. In medium mixing bowl, add flour. Make well in centre. Pour in water mixture. Mix with wooden spoon until it comes together. Drizzle with butter. Using hands, knead to form ball of dough. Knead 3 to 5 minutes until soft and elastic. Lightly grease with oil. Return ball to mixing bowl. Let stand, uncovered, 30 minutes.
  3. Twist and break dough into 8 balls (each about 1-1/2 inches wide). Coat each with oil.
  4. Using rolling pin, roll 1 ball as thinly as possible into rough circle with jagged edges, repeatedly coating fingers and dough lightly with oil to aid stretching. (Aim for 10 to 12 inches, but if your roti is smaller, simply adjust filling accordingly.)
  5. Heat large non-stick skillet or griddle pan over medium high. Add dollop of ghee or margarine. When hot, place roti in pan. (It will start to shrink immediately.) Quickly spread banana slices over centre (about 1/2 banana per roti). Fold edges in and over filling to form square packet (about 5 inches), flattening packet with spatula. Cook until both sides are lightly browned in spots and roti is crispy, 1 to 2 minutes total, reducing heat if browning too darkly.
  6. Transfer to plate. Drizzle with condensed milk. Using pizza cutter, cleaver or knife, cut into bite-size squares. (For 5-inch square roti, make 3 cuts in each direction for 16 pieces.) Repeat with remaining rotis and filling.
·Thai Fried Bananas (Kluay Kaek) new


  • 3 bananas (yellow with a little green). The firmer the better.
  • 1 and 1/2 cup Rice Flour (or all purpose flour)
  • 1/2 cup shredded Coconut
  • 1/2 cup Sugar
  • 1 tsp. Salt
  • 1 tbs. Sesame Seeds
  • 3/4 cup Water
  • 4 cups Vegetable Oil for frying
How to cook
  1. Mix all ingredients; rice flour, shredded coconut, sugar and salt into a large bowl.
  2. Add water and sesame seed and mix those.
  3. Cut bananas into small pieces. Coat bananas with coating and deep fry until those turn golden brown.
·Thai Soup(Kand Juud)new


  • Chicken Stock…500cc
  • Coriander root
  • 6 Straw mushrooms
  • 2 to 3 Cloud ear mushrooms
  • 5cm of Celery
  • 2 or 3 of Scallions
  • Coriander…as much as you like

[Meat balls]

  • Ground chicken or pork…150g
  • Garlic
  • A pinch of salt and pepper
  • Nam Pla…1 teaspoon
  • Seasoning Sauce

How to make garlic oil

  • Put 100cc of oil in a pan and put 50g of minced garlic on low heat. Cook until garlic turns brown. You can keep it in the refrigerator.

How to make Chicken stock

  • Put water in a pot and if the water get boiled, add chicken bones. (Make sure that water is boiled.) Skim off the scum while you put a pot on lowest heat for an hour.
  • You can add radish, spring drizzle or tofu if you want.

How to cook

  1. Combine the ingredients of meat balls.
  2. Put coriander root in chicken stock and if the soup is boiled, take scoop meat balls with spoon and drop into a pot.
  3. Cut celery into small pieces and reconstitute dried cloud ear mushrooms with water and cut it into proper size. Cut straw mushrooms into half. Put all into a pot.
  4. If the ingredients are cooked well, add garlic oil and also add scallion and coriander.
· Thai Canapesnew

Ingredients for 6 to 8 people

  • 10 Sliced White Bread
  • Water…2 tablespoons
  • Coriander root (mince)…1 teaspoon
  • 1 Hot pepper(slice)
  • Ground pork meat…1 and 1/2 Cup
  • Cooking oil…4 Cup
  • An Egg
  • Pepper…1/2 teaspoon
  • Garlic(mince)…5 pieces
  • Coriander…appropriate amount
  • Thai Soy Sauce…1 tablespoon

How to cook

  1. Put half beaten egg, ground pork, soy sauce, coriander root, garlic, pepper water into a bowl and mix them.
  2. Cut white bread into quarters and bake bread. And put (1) on the breads and brush the rest of beaten egg, then put coriander and hot pepper on top.
  3. Fry (2) with cooking oil until brown. Drain off the fat.
  4. Put canapes on a plate. Put sliced cucumber and cucumber dressing on top.

Taiwan Dishes

· Clay pot cuttlefishnew

Ingredients for 5 people

  • 1/2 chopped cuttlefish
  • ginger slices
  • 2 chili
  • 4 garlic
  • rice wine…4 tbsp
  • soy sauce…4 tbsp
  • black sesames oil
  • basil

How to cook

  1. Clean the cuttlefish and slice into sections, blanch them in hot water.
  2. 2Fry ginger slices, 2 chili, 4garlic in 3 tbsp. black sesame oil till fragrant, add cuttlefish and rice wine, soy sauce, 4 tbsp. black sesames oil, basil, stir fry well, cook under low heat till the juice almost dry.
  3. Then add basil at last.
·Cucumber stuffed with meatnew

Ingredients for 5 people

  • 2 Cucumbers(big size)
  • Starch

[Stuffed ingredients]

  • Ground pork meat…200g
  • Shrimps without shells…100g
  • Minced Japanese leeks…2 tablespoons
  • Salt…1 teaspoon
  • Sesame oil…1 tablespoon

[Ingredients for soup]

  • Water…1500ml
  • Mix of Chicken stock…2 teaspoons
  • Salt…1 teaspoon
  • Starch…1 tablespoon(melt starch with 1 tablespoon of water)

How to cook

  1. Peel cucumber and remove the seeds. Cut it into 3cm rings.
  2. Combine ingredients of stuffing well.
  3. Stuff cucumber with ground meat and put starch on the surface.
  4. Put the ingredients of soup and boil it. If it is boiled, put salt to add taste. Put stuffed cucumber in a pot and simmer it on low heat.
  5. If the cucumbers become soft, remove the stuffed cucumbers on a plate. Add starch to the soup. Then put the soup on stuffed cucumbers. Add Japanese leeks on top.
· Tomato & Egg Soupnew

Ingredients for 2 people

  • 1 Tomato
  • 1 Egg
  • Scallion…small amount
  • Pinch of salt
  • Chinese soup stock powder…1/2 teaspoon
  • Water…300cc

How to cook

  1. Cut Tomato into 8 pieces. Beat the egg.
  2. Put water in a pot and the water is boiled, put egg, tomato and seasonings. Adjust the seasoning and add scallions at last.
·Taiwanese sour soup with Chinese cabbagenew

Ingredients for 5 people

  • Chinese cabbage…1/4
  • Pork meat…100~200g
  • Tofu…1/2~1
  • Enoki mushrooms…2 bags
  • Carrot…1/2
  • Chicken meat…100g
  • Dried shiitake mushrooms…2~3
  • Dried shrimps…2 tablespoons
  • Scallions…1~3
  • Soy sauce(or Nam Pla)
  • Vinegar(or Black vinegar)
  • Sesame flakes(or paste sesame)
  • Hot peppers(or Doubanjiang)
  • Grated garlic
  • Sesame oil

How to cook

  1. Slice Chinese cabbage and put salt. Drain off the water from Chinese cabbage. Put Chinese cabbage in the bowl and pour in just enough vinegar to cover. Leave it for 1 to 3 days in the refrigerator.
  2. Make broth with carrot, chicken, dried mushrooms, and dried shrimps.(You can use the dregs from soup stock for curry.)
  3. Put the soup in a pot and spread Enoki mushrooms to a pot. Remove Chinese cabbage from the bowl. Drain off the vinegar from Chinese cabbage. And add Chinese cabbage until half of the pod is covered.
  4. Please prepare many of Minced scallion, grated garlic, sesame paste, doubanjiang, sliced hot pepper, sesame oil, vinegar and soy sauce.
  5. Put tofu in a pot and put it on heat. If it is boiled, add pork if the pork meat turns white, it is ready to eat.
  6. Please make your own soup with many kinds of seasonings.
    *Cut Chinese cabbage into thin stripes as much as you can, and drain off the water.

Korean Dishes

·Wakame Seaweed soupnew

Ingredients for 4 people

  • Dried wakame seaweed…10g
  • Beef…100g
  • Water…6 Cup
  • Soy sauce…1 tablespoon
  • Salt…1/2 tablespoon
  • Sesame oil…1 tablespoon

How to cook

  1. Use 10g of dried wakame seaweed. Use breast part of the beef for the soup. Soak the beef in water and take out the blood and moisture.
  2. Reconstitute dried wakame seaweed with water. It is very easy to reconstitute seaweed because it is well processed.
  3. Drain off the water from wakame seaweed and cut it into appropriate size.
  4. Put sesame oil and cook wakame seaweed on medium heat. If wakame seaweed becomes soft….
  5. Add beef and cook together. And you can see the juice from beef, and then you also can see the soup after 5 minutes.
  6. Add 6 cups of water and put it on high heat to boil.
  7. If the soup is boiled, add soy sauce and salt. You can add beef soup stock to add more taste. Please do not put garlic to wakame seaweed soup. The taste should be soft. You can add some seasonings with spice. You should simmer the soup on low heat for 20 minutes.
·Korean seafood pancakenew


  • Scallions…50g
  • Clams…40g
  • Scallop eyes…30g
  • Squid…30g
  • Shrimps(Hokkai shrimps) …30g
  • Egg…50g
  • Green Chili…5g
  • Cooking oil…100ml
  • Water…250ml
  • Sticky rice flour…38g
  • Pancake flour…45g
  • Soup stock from clams…200ml

How to cook

  1. Cut clams and squid into thing strings. Boil shrimps lightly and cut those into half. Slice scallop eyes.
  2. Cut scallions into 5cm size. Remove the seed from green chili and red chili and cut it into thin stripes.
  3. Put the ingredients for pancake in a bowl and mix it well.
  4. Spread dough of pancake and put scallions and seafood. Also put egg, red and green chili on top. Fry it. (Start with low heat. Put all ingredients and pour beaten egg. After flip over the egg, put the rid on a pan and cook well. Turn up the heat and add cooking oil and cook the surface until brown.)
·Deep-fried roll with seaweed(Kinmari)new


  • 4 dried laver seaweed
  • A batch of Spring drizzle
  • Enoki mushrooms…1/3
  • Carrot…1/3
  • 1 Crab sausage
  • Starch
  • Cooking oil

[Seasoning with spice]

  • Oyster sauce…1.5 tablespoons
  • Sesame oil…1 tablespoon
  • Pinch of salt
  • Pinch of pepper
  • Soy sauce…2 tablespoons


  • Soft flour(for Tempura)…1 Cup
  • Water with ice…1 Cup

How to cook

  1. Soak the spring drizzle in water before use it. After that, put the spring drizzle to boiled water.
  2. Cut Enoki mushrooms, carrot and crab sausage into strips.
  3. Put cooking oil to a pan and cook spring drizzle with seasoning for spice.
  4. Cut dried laver seaweed into half and put cooked vegetables and spring drizzle on seaweed and roll it.
  5. Put the starch to seaweed rolls and put soft flour. Deep- fry those with 180℃ oil.
·Korean style Sukiyaki (Bulgogi)new


  • Beef for bulgogi…300g
  • Onion…1/2
  • Small amount of Carrot
  • Small amount of Broccoli
  • Small amount of mushrooms
  • Onion…1/2
  • Minced garlic…2 tablespoons
  • Soy sauce…4 tablespoons
  • Sugar…2 tablespoons
  • 2 pinches of Pepper
  • Sake…2 tablespoons
  • Sesame oil・・・1/2 tablespoon

How to cook

  1. Rinse beef with cold water to take out the blood. If the meat is thick, you can soak the meat for a while.
  2. Drain off the water from beef. Use kitchen towel or gauze to drain off the water completely.
  3. Cut vegetables for bulgogi into proper size. Cut carrot and onion into strips. Cut broccoli into small pieces. (You can use vegetables in your refrigerator. Prefer to add some mushrooms for bulgogi.)
  4. Put half size of onion, and seasonings except for sesame and sesame oil to the blender. (If you put sesame, the dressing would not be smooth and mild.If you mix sesame oil, it will be difficult to wash the blender after using it. If you have an apple or pear, you can add it. The taste would be more mild.)
  5. Put beef and vegetables in a bowl and put the dressing and mix those well.
  6. After mixing, put the plastic wrap and leave it for 1 to 2 hours.
  7. Put bulgogi to a deep pan and cook well. If you want to use spring drizzles, add spring drizzles if the beef is half-cooked. Please stirring constantly so that the spring drizzles would not be sticky. You need to reconstitute spring drizzles with water before you use it.
  8. Put bulgogi in a bowl.


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