This book is about how to make sushi and other Japanese dishes so beginners in Japanese cooking can follow easily. This
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English Pages 136 Year 2018
Table of contents :
How to Make
Sushi and Other Japanese Dishes
(Black/White Photos Edition)
Shoichiro Nakamura
Copyright©S. Nakamura, 2018
ISBN: 9781792746352
Contents
Introduction
Chapter 1 Sushi
1.1 What Is Sushi ?
1.2 How to Cook Rice
1.3 Vinegared Rice Preparatio
1.4 Nigiri-Zushi
1.5 Hako-Zushi
1.6 Chirashi-Zushi
1.7 Maki-Zushi (Osaka Style)
1.8 Maze-Zushi
1.9 Temaki-Zushi
1.10 Inari-Zushi
1.11 Thick Omelet for Sushi
1.12 Marinating Salmon for Sushi
1.13 How to Cook Kanpyo and Shiitake
Chapter 2 Rice Dishes
2.1 Curry Rice
2.2 Unagi Donburi
2.3 Omurice (Omelet Rice)
2.4 Takikomi Rice
2.5 Oyako Donburi
2.6 Gyu-don
Chapter 3 Noodles
3.1 Udon (Tempura Udon, Kitsune Udon)
3.2 Sukiyaki Udon
3.3 Hiya Somen
3.4 Hiya Soba
3.5 Nishin Soba
3.6 Ramen, Noodle Soup Originally from China
3.7 Cold Ramen
Chapter 4 Pastas
4.1 Clam Pasta
4.2 Shrimp Pasta
4.3 Tex Mex Style Pasta
4.4 Spaghetti Napolitan
Chapter 5 Other Savory Dishes
5.1 Tempura
5.2 Sukiyaki
5.3 Shabushabu
5.4 Raw Oyster
5.5 Takoyaki
5.6 Gyoza
5.7 Butaman (Steamed Pork Bun)
Chapter 6 Tofu Dishes
6.1 Mabo Dofu
6.2 Cold Tofu with Ginger
Chapter 7 Vegetable Dishes
7.1 Potato Salad
7.2 Sesame/Peanut Butter Green Beans
7.3 Eggplant Ground Beef
7.4 Ginger Eggplant
7.5 Burdock
7.6 Senmai Zuke
7.7 Pickled Daikon and Carrot
7.8 Miso Soup
Chapter 8 Condiments, Tare, Sauce
8.1 How to Make French Salad Dressing
8.2 Miso Lemon Dressing
8.3 Shabushabu Tare 1 (sesame Tare)
8.4 Shabushabu Tare 2 (citrus Tare)
Chapter 9 Snacks and Sweets
9.1 Almond Cookies
9.2 Biscotti
9.3 Dorayaki (Red Bean Sandwich Cake)
9.4 Kastella (Traditional Japanese Sponge Cake)
9.5 Yubeshi (Sweet Rice Cake)
9.6 Kalinto
9.7 Walnut Manju
9.8 Classic Manju
9.9 Sakura Mochi
9.10 Kabuki Age
Chapter 10 Cooking Tips
10.1 Dashi Base in Japanese Cooking
10.2 Basic Condiments in Japanese cooking
10.3 How to Tenderize Meats
10.4 Reduce Salt in Your Foods
10.5 Low Temperature Cooking
10.6 How to Boil Water
10.7 Baking Soda and Baking Powder
Appendix 1 Glossary of Japanese Foods
Appendix 2 Volume and Weight