Japanese Homestyle Cooking: Quick and Delicious Favorites by Masano Kawana, Susie Donald

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By Masano Kawana, Susie Donald

Few domestic chefs organize the dishes mostly served in eating places, and nowhere is that truer than in Japan. thankfully, Japanese Homestyle Cooking introduces Western flavor buds to the flavorful, scrumptious, and easy-to-prepare meals that jap domestic chefs make each day for relatives and friends.
Readers will take pleasure in this easy-to-follow eastern cookbook's step by step recipes—including the right way to use a rice cooker—and their households will love attempting tasty new dishes similar to sukiyaki, shabu-shabu, and teppanyaki. Many domestic sort eastern dishes are meat-free and in its place function seafood or tofu besides a large choice of greens, making them excellent for vegetarians. obtainable and straightforward to grasp, the over eighty recipes in Japanese Homestyle Cooking are as real as they're scrumptious.

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4 Distribute the noodles into 4 serving bowls. Top with the tofu and ladle the dashi stock over ensuring each bowl has some leek. Garnish with the chili mix and serve immediately. 3/17/14 3:39 PM Sukiyaki Beef Hotpot 12 dried or fresh shiitake mushrooms, stems discarded 1 lb (500 g) beef tenderloin, thinly sliced 1 If using dried mushrooms, soak in hot water for 20 minutes until soft. Drain the mushrooms and squeeze out any excess moisture. 2 Combine the Sauce ingredients in a bowl and set aside.

Place the chicken rolls seam side down and cook, turning frequently with tongs, until they are evenly browned. 6 Drain excess fat from the skillet, leaving the chicken in, and add the remaining saké. Reduce the heat to medium-low, cover and simmer for 7 minutes. 7 Add the reserved marinade and cook the chicken roll for another 10 to 12 minutes, or until tender. 8 To serve, remove the string and slice the chicken crosswise into ¾-in (2-cm)-thick slices and spoon the pan juices over the slices. Place 3 or 4 green onion sticks across each piece of chicken.

Fold in the sides to form a flat, square parcel and place seam side down on a serving platter. Make the omelets in a small skillet. Discard the stems and dice the mushroom caps. Combine the rice, diced mushrooms, salt and black pepper in a small bowl. Fold in the sides of the omelet to form a flat, square parcel; place it seam side down. indd 55 3/17/14 3:39 PM Sesame Spinach Egg Parcels 4 large eggs ½ teaspoon salt ½ teaspoon black pepper 2 tablespoons oil 2 hard-boiled eggs, shelled and diced 1 cup (150 g) cooked Sushi Rice (page 44) ¼ teaspoon salt ¼ teaspoon black pepper ½ sheet nori, toasted (see page 66), cut into 6 strips SESAME SPINACH 1 To prepare the Sesame Spinach, wash the spinach leaves and set aside to drain.

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