Japanese Homestyle Dishes - Susie Donald Learn To Cook Series

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      Published by Periplus Editions

       www.periplus.com

      Copyright © 2003 Periplus Editions (HK) Ltd. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher.

      ISBN: 978-1-4629-0575-1 (ebook)

      Recipes: Susie Donald

       Photography: Masano Kawana and Adrian Lander

       Food Styling: Susie Donald and Masano Kawana

       Design: Periplus Design Team

      Distributed by:

       USA, Tuttle Publishing, 364 Innovation Drive,

       North Clarendon, VT 05759-9436, USA.

       Tel: 1 (802) 773-8930; Fax: 1 (802) 773-6993

       [email protected]

       www.tuttlepublishing.com

      Japan, Tuttle Publishing, Yaekari Building,

       3rd Floor 5-4-12 Osaki, Shinagawa-ku,

       Tokyo 141 0032

       Tel. (81) 3 5437-0171; Fax. (81) 3 5437-0755

       [email protected]

      Asia Pacific, Berkeley Books Pte. Ltd.,

       61 Tai Seng Avenue, #02-12 Singapore 534167

       Tel: (65) 6280-1330; Fax: (65) 6280-6290

       [email protected]

       www.periplus.com

      Printed in Malaysia

      12 11 10 10 9 8 7 6

      Contents

Introduction 3
Japanese Cooking Utensils 4
Basic Japanese Ingredients 5
Buying Fish for Sashimi and Sushi 10
How to Prepare Basic Sushi Rice 12
Basic Japanese Dips and Sauces 14
Healthy Soups and Appetizers 16
Sashimi and Sushi 40
Tofu and Vegetable Dishes 78
Noodles and Rice Dishes 86
Cooked Seafood Dishes 94
Poultry and Meat Dishes 106
Desserts 124
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 wide variety of goods and services.

      http://www.asiafoods.com http://www.geocities.com/MadisonAvenue/8074/VarorE.html http://dmoz.org/Shopping/Food/Ethnic_and_Regional/Asian/ http://templeofthai.com/ http://www.orientalpantry.com/ http://www.zestyfoods.com/ http://www.thaigrocer.com/Merchant/index.htm http://asianwok.com/ http://pilipinomart.com/ http://www.indiangrocerynet.com/

      The traditional Japanese meal is a work of art from the kitchen— balanced in color, texture and design. Applauded for its elegant simplicity and appreciated for its reliance on the freshest ingredients, the Japanese way of cooking fits easily into today’s culinary scene, appealing to those who appreciate healthy eating, lighter portions and artistic presentations. At its best, a Japanese meal, with each course served on specially selected dinnerware, resembles a still life painting rendered in food and ceramics.

      A Japanese meal can be put together quickly and easily. Most recipes call for only a handful of ingredients: rice, soy sauce, wasabi powder, sake, sesame seeds, dried shiitake mushrooms, ginger, wheat or buckwheat noodles, dashi stock, and tofu are some of the cornerstones of a Japanese meal. The trick is to keep a larder stocked with the Japanese essentials and to plan ahead—purchasing the fish, meat or vegetables the day they should be cooked.

      The best known of all Japanese foods, sushi—tasty morsels of vinegared rice with slices of raw fish and a touch of wasabi underneath—has become so popular in the West that many restaurants now serve it as an appetizer.

      In large metropolitan areas, fresh sushi packs are even sold in well-stocked supermarkets. This volume includes easy-to-follow instructions for preparing various types of sushi, from the well known “finger” or Nigiri Sushi and California Rolls, to the hand-rolled “cone” or Temaki Sushi. Also presented are other Japanese all-time favorites such as Miso Soup, Traditional Seafood Sashimi Platter, Tempura and Grilled Skewered Chicken or yakitori.

      All the recipes are light, healthy and delicious, and require no special skill or ingredients. This book promises a delightful venture into the world of Japanese cuisine.

      Japanese Cooking Utensils

 Bamboo rolling mat (makisu): Widely available from Asian supermarkets and very inexpensive, this simple bamboo mat is a must-have utensil for rolling rice inside wrappers of seaweed and for rolling Japanese omelets. Fish-bone tweezers (hone nuki): A pair of flat-ended tweezers is always present in a Japanese kitchen for deboning fish.
Hotpot: A circular clay pot with a cover,

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