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Cooking Survival Guide Japanese Edition

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Cooking Survival Guide Japanese Edition COOKING SURVIVAL GUIDE JAPANESE EDITION T CHAPTERS A Appetizers 3 C Soups 4 B O Entrees 6 L N Rice and 18 E Noodles T Desserts 22 E Sushi Basics 25 O N Dictionary 26 F T Shopping 31 Guide S Bibliography 32 2 SUNOMONO A Ingredients Directions P 1 medium cucumber First, slice cucumbers about 1/8' thick. Slice or 2-3 Japanese daikon to same thickness and size. Place both cucumbers, sliced ingredients in a bowl and sprinkle with salt. P 1/4 Daikon radish, Set aside for 20 minutes. sliced With a paper towel, squeeze and pat the E 2 tsp. salt cucumber and daikon and soak up as much 1/2 lb shrimp, moisture as you can. Toss together with T precooked** cucumber, daikon, and shrimp. 1/4 cup rice vinegar In a small bowl, combine the rice vinegar, I 2 tbsp sugar sugar and soy sauce. Pour vinegar mixture over the cucumber, radish, and shrimp bowl. 1/2 tsp soy sauce Toss together and serve. Z ** Use 6oz canned crab instead of shrimp. Or Serves 4 make vegetarian salad. E DASHI BROTH Ingredients Directions R 2 squares 5"x5" pieces kombu (dried kelp) Wipe kombu with a damp cloth or paper S 4 cups water towel. Fill stock pot with the water and 1 1/2 cup dried bonito kombu. Warm over medium heat. Before flakes it reaches a boil, remove from heat. Steep for 5 minutes. Remove kombu. Add bonito flakes to the stock. Return to Variations-- -add 2 slices 3" long of medium heat. Once broth approaches boil unpeeled ginger root with again, remove from heat. Let steep until the kombu. Leae it in with bonito flakes settle in the pot. the bonito and remove from broth with bonito. Strain broth through fine mesh strainer to -Soak 4 dried shitake remove bonito. Use immediately, mushrooms in the 4 cups of refrigerate for up to 1 week or freeze for water. Leave mushrooms up to 1 month. Freeze in ice cube trays for in water with kombu and convenient thawing. the bonito. Remove from Makes 4 cups broth with bonito. 3 CLEAR SOUP Ingredients Directions S In a small saucepan, bring the dashi to a simmer. Add soy sauce and mirin. Add salt 2 cups daishi to taste. Continue to simmer soup for 2-3 O 2 tbsp soy sauce min. Ladle soup into serving bowls. Garnish 2tbsp mirin salt with nori and watercress. U 1/8 sheet nori, cut into 1/4" wide strips Variations 4 sprigs watercress -Peel and devein 4 shrimp. Boil shrimp for 2 (optional) min. Put in bottom of serving bowls. Ladle P soup over shrimp. Serves 2. -Thinly slice 3 mushrooms. Chop 2 green onions. Thinly slice 1/4 cup of carrots. Add S to soup to simmer along with the soy sauce and mirin. MISO SOUP Ingredients Directions Take wakame and soak in a bowl of water for 15 minutes. In a saucepan, bring dashi 1 tbsp wakame to a simmer. Fill a ladle with some dashi. 4 cups dashi Inside the ladle, mix 1 tablespoon of miso 4tbsp white miso at a time until blended smoothly. Mix this (shiro miso) thin paste with the dashi in pan. Repeat 12 oz silken tofu, cut until all miso is added to broth. into 1/2" cubes 3/4 cup mushrooms, Add tofu and mushrooms, let cook for 1 slice minute. Remove from heat. Add green 4 stalks green onion, onion. Pour into serving bowls, add chopped wakame** to top soup, serve immediately. Serves 4 ** If you do not have wakame, use 1/4 sheet of nori, cut into strips. 4 LEEK SOUP Ingredients Directions S In a stock pot, heat both oils over 2 tsp canola or other cooking oil medium-high heat. Slice leeks to 1/8" thick and add chopped onions. Sauté for 1 tsp sesame oil O 1-2 minutes. Add mirin and potatoes, 2 leeks, discard leaves and root, sliced sliced to 1/8" thickness. Let cook 1-2 minutes. Add broth and bring to simmer 3/4 cup white onion, U chopped for 10-15 minutes. Add salt and pepper to taste. Pour into bowls and serve hot. 1/4 cup mirin 3 potatoes, peeled and P sliced Variation- Add 12 shrimp, peeled and deveined, to 4 cups dashi or chicken broth the broth during the final 3 minutes of Salt and pepper as needed cooking. S Serves 4 TOFU AND MUSHROOM SOUP Ingredients Directions 3 cups dashi stock 1/4 cup sliced In a medium saucepan, bring stock to a boil; reduce heat to shiitake mushrooms simmer, add mushrooms, and 1tbsp miso paste cook for 3 minutes. In a small 1tbsp soy sauce bowl, mix miso paste and soy 1/8 cup cubed soft sauce together; stir into stock along with tofu. Simmer 5 tofu 1 green onion minutes, and serve topped with with green onion. chopped Serves 2 5 ODEN Ingredients Directions E Soak kombu in warm water for 10-15 N minutes. Roll each piece and secure with toothpick. In a large stock pot, T heat the daishi, water, soy sauce, and 6 squares 1"x3" piece mirin. Let it almost boil, then turn kombu (dried kelp) down to simmer. Meanwhile, cut the R 5 cups dashi chikuwa and the peeled sweet potato 2 cups water and daikon radish into bite size pieces. E 1/2 cup soy sauce Add kombu rolls, chikuwa, sweet 1/2 cup mirin potato, and daikon radish to the broth. E 1 chikuwa cut Simmer for 1 hour. 1 sweet potato, peeled Slice the abura-age into 4 pieces each. and cut S Add ganmodoki and abura-age to the 1/4 daikon radish, soup. Cut the konnyaku and hanpen peeled and cut into bite size triangles. Poke the 4 hard boiled eggs, konnyaku and hanpen with a peeled and cut toothpick before adding to stew, it will 2 pieces abura-age, help them absorb the flavors better. sliced Add to the soup. Continue simmering 12 pieces ganmodoki for 15-20 minutes. Turn to low heat. 1 package konnyaku, cut Peel the hard-boiled eggs and cut in 1 package hanpen, cut half. Add a half to each serving bowl. Ladle soup on top. Serve with hot Condiment-hot mustard mustard as a condiment. Serves 8-10 **Don't worry if you can't find a specific vegetable or meat ingredient. Almost anything can go into oden, a stew, and it is fine to add more or less of an item at your preference. There are several variations of this recipe. 6 OZONI Ingredients Directions E N 4 cups dashi or Put broth in a saucepan and heat chicken broth to a simmer. Add soy sauce and T 1 tbsp soy sauce 1/8 teaspoon salt. Slice chicken 1/4 tsp salt, into 1/2" thick and 2" long pieces. R divided Slice kamaboko into 1/8" slices. 3/4 lb chicken Add both to broth and cook for E breast, sliced 10-12 minutes or until chicken is cooked. Add shrimp for last 2-3 1 package minutes. E kamaboko(naruto), sliced While the broth is simmering, put S 4 shrimp, peeled 6 cups of water and 1/8 teaspoon and deveined of salt in a large pot and bring to a (optional) boil. Slice the daikon to 1/8" 6 cups water thickness and about 2" diameter. 1/4 daikon radish, Slice carrot into 1/8" thick circles. sliced Boil daikon and carrot for 3 1 carrot, sliced minutes. Add spinach for final 30- 15 fresh spinach 45 seconds. Remove from heat, leaves drain and rinse in cold water. 4 mochi cakes, dried or frozen Toast mochi until lightly brown. 4 strips lemon peel Place mochi and vegetables (optional) equally in 4 serving bowls. Ladle soup, making sure each bowl Serves 4 contains all ingredients. Garnish with lemon peel, if desired. Serve immediately. 7 PUMPKIN CROQUETTE Ingredients Directions E In a saucepan, bring water to a boil. N Remove seeds and dice the pumpkin into 1-2" chunks. If using acorn squash, T peel. Place chucks into the boiling water. Boil for 15-20 minutes until soft. R Remove from heat and drain. 6 cups water 1/2 Japanese While the pumpkin is boiling, finely E chop the onions and mince the ginger. pumpkin, or 1 acorn squash, seeded and In a small skillet, heat the butter until it E diced is foaming. Add the onion and ginger and cook until soft, about 2-3 minutes. 1/2 onion, chopped Remove from heat. Add to a mixing 4 tsp fresh ginger, S bowl with the drained pumpkin or minced squash. Mash with a fork or potato 1 tbsp butter masher until even in consistency, 2 tsp salt similar to mashed potatoes. Add salt 1 tsp pepper and pepper. 3/4 cup flour 1 egg, beaten With your hands, form the pumpkin 1 1/2 cups panko mixture into a ball the size of a golf ball. cooking oil Shape into an oval, Dredge the oval in flour, then dip in the beaten egg. Condiment-tonkatsu Finally, roll in the panko until covered. sauce Fill a large frying pan with 2-3" of Serves 4 cooking oil, and heat over medium- high. When a piece of panko is dropped into the oils and it drops and comes back bubbling to the surface, the oil is ready. Place in croquettes in oil. Cook for 3-5 minutes or until golden brown. Remove from oil and drain.
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