Japanese Cookbook for Beginners: Classic and Modern Recipes Made Easy

Description

The art of Japanese cooking made simple―a beginners’ guide From everyday staples like miso soup to takeout favorites like sushi, ramen, and beyond, Japanese food has long been enjoyed the world over. Now, with the Japanese Cookbook for Beginners, the incredible tastes and unique techniques of Japanese cooking can be mastered in your own kitchen with ease. You’ll find an introductory guide to Japanese culinary basics, plus dozens of quick, weeknight-friendly meals packed full of flavor. With this unique Japanese cookbook, you can try simple dishes like Green Beans with Sesame, as well as mouthwatering meals like Japanese “Fried” Chicken. Discover helpful ingredient tips: substitutions to make recipes even easier or allergen-friendly, pointers for prepping more efficiently, and tricks to get the most out of a particular recipe. This exceptional Japanese cookbook includes: Japanese kitchen essentials―Find a comprehensive guide to stocking your kitchen, with information on everything from fresh produce and fermented foods to must-have tools and utensils. Prep and cooking techniques―Explore traditional preparation and cooking methods, like itameni (braising), itameru (stir-frying), and iru (dry-frying/pan-roasting), in this beginner-friendly Japanese cookbook. 70+ tasty recipes―Create delicious dishes like Bacon Fried Rice, Panko Fried Shrimp, and Sweet and Savory Chicken and Egg Bowl―many of which take 30 minutes or less to make and serve. If you’ve been looking for a Japanese cookbook that simplifies complex cooking techniques without sacrificing flavor, the Japanese Cookbook for Beginners has you covered. CHAPTER ONE: The Japanese Kitchen CHAPTER TWO: Staples Basic Short-Grain Rice Basic Dashi Vegan Dashi Miso Soup Clear Mushroom Soup Rolled Egg Omelet Bonito Rice Topping Dashi Soy Sauce Citrus Soy Sauce Sushi Vinegar Sweet Soy Concentrate Tonkatsu Sauce CHAPTER THREE: Snacks and Salads Coconut, Almond, and Matcha Granola Furikake Popcorn Yoko’s Sesame Dip Easy Cucumber Pickles Miso-Marinated Eggs Green Salad with Sesame-Miso Dressing Tomato and Shiso Salad Potluck-Ready Crunchy Cabbage Salad Tofu Salad with Sesame Dressing Sweet and Tangy Tuna and Carrot Salad Japanese Potato Salad Bonito Rice Balls CHAPTER FOUR: Vegetarian Dishes Spinach Dressed with Tofu Spinach Dressed with Walnuts Cold Tofu, Three Ways Green Beans with Sesame Stir-Fried Broccoli with Crispy Garlic Japanese Sweet Potato with Lemon Buttery Sweet Potatoes Mushrooms with Butter Ponzu Simmered Kabocha Sweet Soy-Braised Eggplant Garlicky Shoyu Poblanos Roasted Peppers in Dashi Sauce Sweet Stir-Fried Carrots and Burdock Root Stir-Fried Napa Cabbage with Ginger Cauliflower Steak with Miso-Honey Butter Mashed Potato Bake CHAPTER FIVE: Rice and Noodles Bacon Fried Rice Mixed Rice with Pork and Bamboo Shoots Easy Omelet Rice Mixed Rice with Mushrooms and Ginger Vegetables Cooked with Rice Football Sushi Mixed-Vegetable Sushi Rice Tuna Chirashi with Snow Peas Pork Belly Panfried Noodles Cold Noodles with Okra, Tomato, and Egg Noodles with Fried Tofu in Warm Broth Super Simple Ramen Creamy Shiitake and Bacon Pasta CHAPTER SIX: Seafood Salted Salmon Furikake Salmon Miso-Marinated Salmon Daikon Simmered with Mackerel Hot Pot with Black Cod and Mushrooms Shrimp with Tomato-Chili Sauce Panko Fried Shrimp Dry-Flaked Fish and Avocado Rice Bowl Sushi Bowls DIY Hand Roll Sushi CHAPTER SEVEN: Meat and Poultry Sweet and Savory Chicken and Egg Bowl Classic Teriyaki Chicken Pan-Tossed Garlicky Green Beans and Pork Ginger Pork with Green Cabbage and Rice Hamburger Steak Ground Chicken and Scrambled Egg Bowl Slow Cooker Shoyu Chicken Braised Potatoes with Beef Japanese “Fried” Chicken Pork and Cabbage Pot Stickers Glossary Measurement Conversions Acknowledgments About the Author