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The Japanese Kitchen: 250 Recipes in a Traditional Spirit

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Sample recipes from The Japanese Kitchen: 250 Recipes in a Traditional Spirit

Ichiban Dashi and Kombu Dashi

Ichiban Doshi, “first fish stock,” extracts the best flavor and nutrients from kombu (kelp) and katsuobushi (bonito flakes). The very sho...

(1 Votes)

Rice Vinegar and Yuzu Dressing

Ponzu is made with the juice of a kind of citron, yuzu. This fruit has its own unique, refreshing citrus aroma and flavor that might best...

(1 Votes)

Teriyaki Sauce

It seems everyone who lives outside Japan today has heard the word teriyaki, but most people still do not know exactly what it means. In ...

(1 Votes)

Soy Sauce Dressing

This traditional oil-free dressing is a mixture of shoyu (soy sauce), dashi (fish stock), salt, mirin (sweet cooking wine), and nerigaras...

(1 Votes)

Firm Tofu from Scratch

Today natural-food stores have begun to sell nigari, the coagulating agent used in making fresh tofu. So it is now possible for many cook...

(1 Votes)

Fresh Tofu with Ginger, Scallions, and Tamari

When you have made your own tofu or purchased it fresh from a really good source, this is the best way to enjoy its delightful flavor.

(1 Votes)

Tofu Salad with Miso Dressing

The texture of fresh tofu, either firm or soft, seems to be unacceptable to some Westerners. This preparation, in which tofu is marinated...

(1 Votes)

Miso and Egg Sauce

Made from egg yolk and Saikyo miso (sweet white miso), tama-miso is used as a topping or basting sauce for grilled foods, and a base for ...

(1 Votes)

Teriyaki Chicken-and-Asparagus Rolls

The cut surfaces of these rolls display white chicken meat with bright green asparagus in the center. You can create other attractive col...

(1 Votes)

Eggplant Disks with Miso Sauce

Nasu, Japanese eggplant, is generally short and slim. However, there are several varieties. One of them is kamonasu, a specialty in the K...

(1 Votes)

Sweet Pickled Ginger

When you sit down at the counter in a sushi restaurant, a chef may place a small mound of pickled sweet ginger in front of you before ask...

(1 Votes)

Hot Udon Noodles with Chicken and Egg

In this dish, udon noodles are topped with chicken and egg. Oyako literally means “parents and children.” The egg is clearly the child of...

(1 Votes)

Simmered Pork for Ramen

Simmered pork, cut into thin slices, is used as a topping for ramen noodles. By itself, with ample coriander leaves and mustard, sliced c...

(1 Votes)

Sesame-Crusted Seared Tuna

Archaeological remains indicate that maguro, tuna, has been eaten in Japan since ancient times. But it was relatively recently, toward th...

(1 Votes)

Classic Miso-Marinated Salmon with Green Sauce

Saikyo rniso, sweet white miso, is made in Kyoto Prefecture. Kyoto was the capital of Japan for a thousand years. The technique of marina...

(1 Votes)

Fried Shrimp

When I was a child, ebifurai was my favorite dish at restaurants called yoshoku-ya, which specialize in “Japanized” Western dishes. The m...

(1 Votes)

Pork Cutlet Flavored with Soybean Miso

In this recipe, sliced pork is rolled with shiso leaves and sweet, rich mamemiso (soybean rniso) sauce. The rolls are sliced and threaded...

(1 Votes)

Tonkatsu sauce

A combination of shoyu and Western ingredients, tonkatsu sauce was invented at the beginning of the twentieth century along with many oth...

(1 Votes)

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