Prep Time: 10 minutes

Cook Time: 60 minutes


Ingredients (4 Servings):

Steamed Rice 2 carrots

½ lb beef (cut for stew) 3 potatoes

2 onions 1 Tbsp oil

3 ½ cups water (840ml) or see package for amount of water

1 box of curry sauce mix (4oz)



1- Cut vegetables into bite sized pieces.

2- Heat oil and brown meat in pot, then take meat out

3- In the same pot, fry onions until browned. Add carrots and potatoes, then add cooked meat.

4- Add water to the pot. After it boils, skim fat and reduce heat to low. Cover and cook for 45 minutes until meat is tender.

5- Remove from heat and add curry sauce mix. Stir well so the pieces of the mix dissolve.

6- Let it simmer for 10-15 minutes (cook longer if you’d like it thicker). Pour the curry over rice.




Steamed Rice


Dried bonito flakes (Katsuobushi) mixed with soy sauce

Roasted seaweed



1- Put some rice in a rice bowl.

2- Wet hands with water and add salt. Place rice in one hand, press and form into a triangle shape.

3- Make a well in the middle of the rice ball and put in katsuobushi mixture. Close the well.

4- Reshape and wrap with a sheet of roasted seaweed.



Prep Time: 5 minutes

Cook Time: 12 minutes


Ingredients (4 Servings):

4 cups Dashi (fish broth)(960ml) 1 Soft Tofu

1 onion and 1 green onion 4-5 Tbps miso paste



1- Slice onion thinly and cut tofu into bite size pieces (1/4″ thick.)

2- Bring Dashi to a boil, and add onions. Cook until softened. Add tofu.

3- Reduce heat to low and dissolve miso paste in the Dashi. Remove from heat and serve hot. Add green onions as desired.

For those of you who wish to print out the recipes, you can find them in the link below.

2019 JETAA Cooking Workshop Recipes

Categories: Events