My Japanese Table: A Lifetime of Cooking with Friends and Family
Debra Samuels
Language: English
Pages: 176
ISBN: 4805311185
Format: PDF / Kindle (mobi) / ePub
Bringing a wealth of experience and a great passion for Japanese cooking to the table, Debra introduces the aesthetics and quality food that are the hallmarks of Japanese cuisine. She learned through her years in Japan that true Japanese homestyle dishes are easy to prepare once you master a few basic techniques. And now that authentic Japanese ingredients are available in most supermarkets, Japanese cooking has become far more accessible than ever before.
The recipes in this book, the result of decades spent teaching and preparing homestyle Japanese dishes, include familiar favorites like Hand-Rolled Sushi and classic Miso Soup and less familiar but equally welcome dishes such as Lobster Rolls with Wasabi Mayonnaise and Fried Pork Cutlets. There is also a chapter on the increasingly popular obento lunch boxes, along with a wonderful selection of desserts, including the delectable Mochi Dumplings with Strawberries. All of the recipes come with stories and cooking tips to help bring the sights, aromas and tastes of Japan into your kitchen at home.
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And salt. Process until smooth. Akiko's Sesame Seed Dressing Akiko Nakajima, a neighbor, took me under her wing and introduced me to the daily life of a suburban Japanese family. The term multi-task might have been invented for her. Her rat-a-tat speech and physical speed were hard to keep up with. She showed me all sorts of time saving short cuts in the kitchen. A jar of Akiko’s Sesame Seed Dressing has been in my fridge for 32 years—ever since she taught me how to make it. I use it on.
Dumplings (gyoza) 1 Bring to a boil 4 cups (1 liter) of broth in a large tabletop skillet or a large pot. 2 Add half the cabbage and cook for 2 minutes. 3 Add half the vegetables, noodles and tofu and cook for another 2 minutes. 4 Add 12 dumplings and cook for 3 minutes. Serve in individual bowls with dipping sauce. 5 Replenish the hot pot with remaining ingredients. Make sure to bring the stock to a boil before adding the dumplings. Fried Pork Cutlets Tonkatsu One of our favorite.
1/4 cup (65 ml) light soy sauce 1 tablespoon lemon juice 1 tablespoon rice vinegar 2 teaspoons sugar 1 teaspoon whole pepper-corns, lightly crushed 1 To make the Vinaigrette, mix the soy sauce, lemon juice, vinegar, sugar, and peppercorns in a microwave-safe bowl. Heat for one minute and set aside. 2 Bring the water, ginger, and onion to a boil in a medium sized saucepan over medium heat. Lower the heat to a simmer and add the chicken breasts. Cook for 15 minutes. 3 Turn off the heat and.
The oil is ready, dip a chopstick or fork into the batter and drip the batter into the hot oil. The drops should sizzle and float. 8 Pick up the skewer and dip it into the batter. Set it into the hot oil. Add 3 more skewers. Fry for about 3 minutes or until the shrimp is a light brown. Turn with a pair of metal tongs. Cook for an additional 2 minutes. Remove the shrimp and set on the rack. 9 Repeat until all the shrimp are done. Serve with salt, matcha salt, and lemon wedges. NOTE You can use.
Mustard Dressing (p. 133) and Okra with Umeboshi and Katsuo Shreds (p. 137), are all steamed up and served with wasabi soy sauce. Eriko’s Simmered Eggplant (p. 131) is a soft, flavorful, and traditional side dish. For a contemporary treatment of Japanese mushrooms, try the Japanese Mushroom Mélange with Butter and Soy Sauce (p. 135). And if you want all your Japanese vegetables in one pot, try the classically flavored Shoko’s Simmered Vegetables with Chicken (p. 128). We may never hear the tofu.