Japanese Homestyle Dishes: Quick and Delicious Favorites (Learn to Cook Series)
Format: PDF / Kindle (mobi) / ePub
Few home cooks prepare the dishes typically served in restaurants, and nowhere is that more true than in Japan. Fortunately, Japanese Homestyle Cooking introduces Western taste buds to the flavorful, delicious, and easy-to-prepare foods that Japanese home cooks make every day for family and friends.
Readers will delight in this easy-to-follow Japanese cookbook's step-by-step recipes—including how to use a rice cooker—and their families will love trying tasty new dishes such as sukiyaki, shabu-shabu, and teppanyaki. Many home style Japanese dishes are meat-free and instead feature seafood or tofu along with a wide variety of vegetables, making them perfect for vegetarians. Accessible and simple to master, the over 80 recipes in Japanese Homestyle Cooking are as authentic as they are delicious.
Homestyle Japanese recipes include:
- Classic Miso Soup with Tofu and Mushrooms
- Sukiyaki Beef Hotpot
- Seasame Omelet Rolls with Shrimp
- Grilled Yakitori Chicken Skewers
- Japanese Grilled Steak
- Smoked Trout Sushi Rolls
- Hand-rolled Sushi Cones with Ginger Chicken
- And many more!
From seafood dishes to using a rice cooker, Japanese Homestyle Cooking will bring a wonderful depth of flavor and many tasty new foods to your table.
soy sauce and sugar in a small bowl, and stir until the sugar is dissolved. Set aside. 2 Heat the oil in a wok over high heat. Stir-fry the ginger, eggplant and bell pepper until the vegetables are almost tender, about 3 minutes. 3 Add the sake and stir-fry for another 20 seconds. Then add the miso mixture. 4 Stir in the cornstarch paste and continue stir-frying until the sauce thickens. Serve immediately. Serves 4 Preparation time: 10 mins Cooking time: 5 mins Tofu and Udon Noodles in
Clear Soup 4 slices deep-fried tofu, (abura-age, see page 9) 8 cups (2 liters) water 12 oz (400 g) dried udon noodles 6 cups (11/2 liters) Basic Dashi Stock (page 16) or 1 tablespoon instant dashi granules dissolved in 6 cups (11/2 liters) boiling water 2 tablespoons sugar 6 tablespoons soy sauce 3 tablespoons mirin 1/2 teaspoon salt 1 small leek, rinsed and thinly sliced Seven-spice chili mix, to garnish 1 Rinse the deep-fried tofu slices under boiling water to remove excess oil.
mushrooms, shaking off any excess. Place the mushrooms in oil, batter side down and fry, turning once until tender, about 1 minute. Remove the fried mushroom from the oil with a slotted spoon and drain on paper toweling. 7 Sprinkle the green peas lightly with the flour. Scoop about 1 tablespoon of the peas onto a slotted spoon and coat the peas in the Batter. Let excess Batter from the peas drip from the spoon. Carefully place the peas into the oil and cook for 2 to 3 minutes, turning once,
flavor and a fairly thin skin. They are used to make red rice for auspicious occasions, or boiled and sweetened to make a sweet bean paste, which is the base for many Japanese desserts. Sold dried or as a sweetened paste in cans. Rice vinegar is a light, mildly tangy vinegar brewed from rice. Its color varies from almost white to pale gold. Sake is a brewed Japanese rice wine. Chinese rice wine or dry sherry may be substituted. Sansho pepper is made from the ground seeds of the Japanese
Complete Recipe Listing 128 MAIL ORDER SOURCES Finding the ingredients for Asian home cooking has become very simple. Most supermarkets carry staples such as soy sauce, fresh ginger and lemongrass. Almost every large metropolitan area has Asian markets serving the local population—just check your local business directory. With the Internet, exotic Asian ingredients and cooking utensils can be easily found online. The following list is a good starting point of online merchants offering a