By Reiko Weston
An creation to the cooking of Japan that includes simple recipes for soups, appetizers, major dishes, part dishes, and truffles. additionally describes a few particular parts utilized in eastern dishes, the way to set a eastern desk, and the way to devour with chopsticks.
Read or Download Cooking the Japanese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) PDF
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Additional info for Cooking the Japanese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
3. Have an experienced cook start the charcoal grill, or preheat the oven to the broil setting. 4. Alternate shrimp, green pepper, and mushrooms on 12 small wooden skewers. 5. Grill or broil skewered shrimp and vegetables for 6 to 10 minutes, or until done. Carefully drizzle or brush sauce over the skewered shrimp and vegetables several times during broiling. Turn the skewers often so that all sides are broiled evenly. 6. Pour remaining sauce over skewers and serve with hot rice. Any small whole fish may be cooked in this way.
Garnish with katsuobushi or toasted sesame seeds (see page 46 for toasting instructions) and pour soy sauce over spinach. Preparation time: 5 minutes Cooking time: 3 to 5 minutes Serves 4 *Other vegetables, such as broccoli or green beans, make tasty substitutions for spinach in this recipe. 49 One-Pot Dishes/Nabemono Nabemono dishes combine meat or seafood and vegetables in one pot to make a hearty and satisfying meal. In Japan, “nabe” cooking is done at the table, using a pot heated over a gas or charcoal burn er.
When you try these recipes yourself, remember that this is food for celebration. Have fun making it, and have fun eating it with family and friends! Ozoni (recipe on page 64) is traditionally served on New Year’s. Though some Japanese cooks still make their own mochi, many now purchase them already prepared. In the United States, mochi are available at most specialty grocery stores. 4 dried shiitake mushrooms 1¥ c. warm water pinch of sugar 3 c. basic clear soup, without mushrooms or chives (see recipe on page 42) 4 jumbo shrimp (fresh or frozen), peeled and deveined 12 to 16 leaves of fresh spinach, rinsed 4 mochi 4 thin strips of lemon peel for garnish (optional) 1.