Just One Cookbook - Essential Japanese Recipes

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Namiko Chen. Just One Cookbook - Essential Japanese Recipes

INTRODUCTION

BASICS + PANTRY

DASHI

MISO SOUP

STEAMED RICE

SUSHI RICE

PANTRY BASICS

APPETIZERS

AGEDASHI TOFU

CHAWANMUSHI

SALAD WITH SESAME DRESSING

SALAD WITH WAFU DRESSING

TEBA SHIO

SIDE DISHES

GYOZA

HIYAYAKKO

SPINACH GOMAAE

SUNOMONO

TAMAGOYAKI

MAIN DISHES

CHICKEN TERIYAKI

CHICKEN KATSU

HAMBAGU

MISO COD

SAIKORO STEAK

SALTED SALMON

SHRIMP TEMPURA

RICE & NOODLES

CALIFORNIA ROLL

GYUDON

KITSUNE UDON

OMURICE

OYAKODON

SOBA SALAD

SPICY TUNA ROLL

DESSERTS

DORAYAKI

FLAN

GREEN TEA ICE CREAM

GREEN TEA STEAMED CAKE

JAPANESE CHEESECAKE

Отрывок из книги

I learned almost everything I know about cooking Japanese food from my mother. When I was young, every evening, she would call me into the kitchen to cut veggies and help prep ingredients for dinner. She would not actually let me do the cooking, but I soon began to develop my skills, prep after prep. Needless to say, prepping food wasn’t my favorite thing to do growing up! At the time I didn’t know this, but all the prep work my mother guided me through would not only come in handy later in my life; this knowledge she gave me would soon become essential to my life.

When I left Japan at age twenty to attend college in the United States, I longed for one of my mother’s home cooked Japanese meals. I soon realized that the only way to enjoy home cooked Japanese food was to cook it myself! Thanks to the time I had spent with my mom in the kitchen, night after night, I was able to create and enjoy a piece of home through cooking.

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