Stone - Japanese Cooking Made Simple: Japanese Cookbook for Beginners
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Not only will you learn a bit about each dish featured in this Japanese cookbook, but in Japanese Cooking Made Simple will find out via step-by-step, detailed instructions on how you can recreate the recipe. Japanese Cooking Made Simple also provides the reader with preparation and cooking times, and serving suggestions for every recipe in the book.
Japanese Cooking Made Simple will provide you with all the info you need to start your wonderful journey into Japanese cuisine! So what are you waiting for? Start reading today!
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Japanese Cooking Made Simple
Japanese Cookbook for Beginners
By
Martha Stone
Copyright 2015 Martha Stone
Kindle Edition
License Notes
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book.
About the author
Martha Stone is a chef and also cookbook writer. She was born and raised in Idaho where she spent most of her life growing up. Growing up in the country taught her how to appreciate and also use fresh ingredients in her cooking. This love for using the freshest ingredients turned into a passion for cooking. Martha loves to teach others how to cook and she loves every aspect of cooking from preparing the dish to smelling it cooking and sharing it with friends.
Martha eventually moved to California and met the love of her life. She settled down and has two children. She is a stay at home mom and involves her children in her cooking as much as possible. Martha decided to start writing cookbooks so that she could share her love for food and cooking with everyone else.
For a complete list of my published books, please, visit my Author's Page...
http://amzn.to/1QAkZpV
You can also check out my blog at: http://martha-stone.blogspot.com or my Facebook at: https://www.facebook.com/marthastone2013
Introduction
I want to thank you and congratulate you for downloading the book, Japanese Cooking Made Simple: Japanese Cookbook for Beginners. Japanese cuisine is known for its great taste and use of fresh ingredients. So its no wonder that people fall in love with the nourishing, delicious and light foods popular in Japan.
This book contains Japanese cuisine recipes that even the most novice cook can master in no time. I know the thought of preparing a dish from another country can be intimidating to say the least. If, however, you follow the step-by-step directions in this cookbook, you will master the Japanese cuisine in no time!
Japanese Cooking Made Simple: Japanese Cookbook for Beginners contents a wide array of authentic Japanese cuisine dishes that range from hearty stews to tasty snacks and everything in-between! All the recipes in this Japanese cookbook employ familiar cooking methods so you dont have to worry about purchasing potentially expensive cooking tools. In fact, you probably have all the tools needed to recreate the dishes found in the pages below.
Thanks again for downloading this Japanese cookbook, I hope you enjoy it! Now what are you waiting for? On to Chapter 1!
Table of Contents
Chapter 1 Japanese Soup, Stews and Noodle Recipes
Commonly called Everyday Soup, miso is a versatile soup made from fermented soybeans. This simple recipe is common place in Japan and contains only a few ingredients. Despite the short ingredient list, miso soup is full of flavor and often used as a side dish.
Yield: Serves 4
Preparation Time: 15 minutes
Ingredients:
- 3 tablespoons miso paste
- 4 cups dashi
- 8 ounces tofu, cubed
- 2 scallions, sliced diagonally
Directions:
Step 1: Pour the dashi into a saucepan. Place on the stove and bring to a boil.
Step 2: Reduce heat and stir in the miso paste, making sure that the paste mixes well with the dashi.
Step 3: Place the cubed tofu and the sliced scallions into the soup.
Step 4: Allow the soup to simmer for 3 minutes.
Step 5: Dish out the soup equally between 4 bowls and serve.
Mastsutake Soup
Mastsutake soup has a unique flavor due to the matsutake mushrooms that are needed to create it. When you add the shrimp and chicken to it, you add even more flavor that will send your taste buds to heaven. However, some people prefer to make mastsutake soup without the shrimp and chicken.
Yield: Serves 2
Preparation Time: 50 minutes
Ingredients:
- 3 matsutake mushrooms
- 4 shrimp, shelled and deveined
- 4 ounces chicken thighs, cut into bite-sized pieces
- 2 scallions, cut thinly into slices
- 2 cups dashi
- 1 tablespoon sake
- 3 teaspoons soy sauce
- 2 teaspoon mirin
- teaspoon table or sea salt
- Citrus for garnish
Directions:
Step 1: Add 1 teaspoon of soy sauce to a medium-sized bowl. Place the cut chicken thighs into the bowl and stir until the pieces are evenly coated with the soy sauce.
Step 2: Pour cup dashi into a clean saucepan. Place the saucepan on the stove and bring to a boil. Reduce the heat to low.
Step 3: Add the soy sauce-coated chicken pieces to the saucepan and let simmer until the chicken is cooked completely. Drain the soy sauce from the chicken and set to the side for the moment.
Step 4: Pour the remaining dashi (2 cups) into a clean pot. Place the pot on the stove and bring to a boil. Once the dashi has reached a rolling boil, reduce the heat.
Step 5: Stir in the shrimp and matsutake mushrooms. Let simmer in the dashi for 3 minutes. Add the scallions and chicken and simmer for 1 more minute.
Step 6: Pour the soup into the serving bowls. Garnish the soup by squeezing a bit of the fresh citrus on top of the soup.
Nikujaga
Nikujaga is a beef stew that contains beef (of course), vegetables and mushrooms in a delicious savory and sweet broth.
Yield: Serves 4
Preparation Time: 75 minutes
Ingredients:
- Cooking oil
- pound beef, sliced thinly
- 4 large potatoes, peeled and cut into chunks
- 1 carrot, cut
- 1 onion, roughly chopped
- 12 snow peas, blanched and cut
- 4 shitake mushrooms, fresh and sliced
- 2 cups dashi
- cup sake
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- teaspoon salt
Directions:
Step 1: Add enough cooking oil to coat the bottom of a large pot. Place the pot on the stove and heat the oil. Add the beef to the pot and brown well.
Step 2: Place the cut potatoes, carrots, mushrooms and onion into the pot and cook for 2 minutes.
Step 3: Pour the dashi, soy sauce, sake, sugar and salt into the pot and bring to a gentle boil.
Step 4: Cover the pot and let the mixture simmer for 40 minutes or until all the chopped potatoes are completely cooked.
Step 5: Remove the stew from heat and let cook. Add snow peas to the stew right before serving.
Step 6: Divide the stew equally between 4 bowls. Serve warm.
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