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.
nori strip seals the sushi roll. 6 Unroll the bamboo mat and remove the sushi roll. Using a moist, very sharp knife, cut the roll into 6 to 8 uniform pieces. Repeat using the salmon and crab meat. Serve with the soy sauce and Pickled Ginger. Serves 4 Preparation time: 20 mins Assembling time: 30 mins Place the nori on the bamboo mat 3/4-in (2 cm) away from the edge closer to you. Spread the rice evenly over the nori, leaving a 3/4-in (2-cm) gap at the top. Roll the bamboo mat over the
Repeat with the remaining ingredients. 5 Serve with Soy Dipping Sauce. Serves 4 Preparation time: 10 mins Assembling time: 20 mins Battleship Sushi (Gunkan Sushi) 6 fresh scallops, cut into small cubes 2 tablespoons sake 1 spring onion, diced Oil for grilling scallops Small bowl of tezu (page 12) 2 cups (300 g) cooked Sushi Rice (pages 12–13) 4 sheets nori, toasted (page 64) and cut into 1-in (21/2-cm) strips 4 oz (120 g) salmon or tobiko roe 4 oz (120 g) seasoned jellyfish
(125 ml) of the liquid. Discard the stems and slice the mushroom caps thinly. 5 Rinse the tofu slices in boiling water in a colander to remove excess oil. Drain, then pat dry with paper toweling. Cut each piece lengthwise in half, then slice each half into thin strips. 6 Cut the lotus root into thin slices. If the root is large, cut the slices into 3/4-in (2-cm) strips. Soak strips in 1 cup of water mixed with the vinegar for 5 minutes. Drain and set aside. 7 Cut the carrot lengthwise into
(160˚C/Gas mark 3). Place one fillet in the center of each of the aluminum foil, brush with the oil, and sprinkle with the carrot, onion, bell pepper and reserved marinade. To seal the packet, bring the two sides of the foil over the fish and crimp closed. Fold up each end of the foil and place each packet on a baking sheet. 3 Bake for about 20 minutes or until the fish flakes easily with a fork. Place the packets on a serving plate or carefully transfer the fish and vegetables from the foil to
can and should be sliced. Ways of Cutting Fish Paper-thin sashimi slices Fish must be very fresh. Fillet can also be refrigerated for 10 minutes before slicing. Hold the fillet with one hand. Incline the knife at a 45° angle and slice very thinly, about 1/8 in (3 mm), from the left to the right of the fish. Thin sushi slices Cut the fillet crosswise into 1/8-in to 1/4-in (3–6-mm) thick slices. Depending on the thickness of the fillet, these may be rectangular slices, bars or strips.