Boundy - Authentic Tokyo Dinners: Your Cookbook for Home-Made Japanese Meals & Appetizers

Can you make your own Japanese dishes that are authentic and tasty?Can you create main dishes appetizers made with authentic Tokyo-type ingredients?Are you curious about the various, inventive Tokyo recipes you can make?

Tokyo dishes are often spicy. They are made the same way now as they were ages ago, sincethe recipes have been passed down through the generations. If you like the unmistakable tasteof Japanese entrees and appetizers, you will likely enjoy making them yourself.You can find Japanese food in many restaurants, but once youve eaten at one, youll wonder if you could make the same types of dishes at home, with the help of this great cookbook.

Tokyo dishes offer enticing ingredients, along with flavors and techniques that can beincorporated into homemade recipes. Recreating the Japanese taste is easy, as soon as you learn to make your own.

In this cookbook, youll discover the secrets of cooking Japanese meals at home.Read on and try out some of these healthy recipes. You may feel like youre in Tokyo!

For dinner some night, why not make authentic Japanese fried noodles, and include healthy vegetables? The noodles can also be made with meat, if you are looking for a higher protein dish.

There are instant noodles available, of course, but youll prefer the fresher-tasting noodles you cook yourself, since youll be able to add any extra ingredients you prefer, and season it so thatit suits your own taste perfectly.

Serving Size: Makes 2-4 servingsCooking Time: 30 minutes including prep timeIngredients:

1 cup chopped meat or seafood
4 leaves of cabbage
1 medium carrot
1/2 medium onion
2 tbsp. of oil, light
1 package of noodles, Yakisoba or similar, including flavor packet
Pepper, black, ground
Optional toppings:
Mayonnaise
Seaweed, dried

Instructions:1. Cut the meat or seafood and vegetables.2. Heat the oil in a pan over medium high heat. Cook seafood or meat.3. Add veggies. Cook until they become softer. While they are cooking, remove the noodlesfrom package. Separate noodles under hot water.4. Lower heat to low. Add noodles, sauces from noodle package and black pepper. Mix theingredients. Be sure nothing gets burned.5. Plate and serve topped with mayonnaise and dried seaweed.

The translation of this word reveals the idea behind the recipe: grill as you prefer. This is ahearty, tasty Japanese pancake, with vegetables you can choose, whether they are your favorites, or just veggies you happen to have on hand.

Serving Size: Makes 3 servingsCooking Time: 20 minutes including prep timeIngredients:

2 thinly sliced scallions
1/2 head of cabbage (small head)
1 cup of flour
1/3 ounce of Katsuobushi
2 medium eggs
10 ounces of peeled, grated Nagaimo
9 slices of turkey bacon
1/2 cup of cold water

To taste:

Mayo
Okonomiyaki sauce
Benishoga
Aonori

Instructions:1. Remove tough parts of stems and core from cabbage. Shred the cabbage.2. Combine flour, katsuobushi, scallions and cabbage. Toss to combine.3. Grate nagaimo in another bowl. Add water and eggs. Whisk until incorporated uniformly.4. Other fillings can be added at this time.5. Pour wet ingredients into the mixture containing cabbage. Stir until cabbage is moistened. Small clumps of flour are fine . dont overmix.6. Lay bacon out in a pan. Overlap a bit, as slices will shrink.7. Add 1/3 of cabbage mixture to create a mound atop bacon. Lightly press down with a spatula, flattening the top. Push edges back into the center, creating a round pancake.8. Cover with lid. Cook until bottom is brown. Flip and cook other side brown.9. Slice from the pan and place on a plate. Top with benishoga, katsuobushi, aonori, mayo and chuno sauce.

This is cooked right on the dinner table, in one pot. Everyone eats from one pot. Thin meatslices will be dipped in the hot broth and removed quickly, before being dipped into sesame or soy sauce. Veggies and tofu will be simmered longer in the pot and then dipped into a saucewhen they are cooked.

Serving Size: Makes 4 servingsCooking Time: 20 minutes including prep timeIngredients:

7 ounces of cabbage, napa
14 ounces of pork or beef, sliced thinly
1 leek or green onion
1 block of tofu
5 cups of water, bottled or tap
1 x 4-inch sea tangle, dried
4 mushrooms, shiitake

1. Cut the block of tofu lengthways in half. Cut each partial block three times half-ways. Sliceonce more, creating pieces that are roughly bite-sized.2. Cut cabbage into pieces of the same size.3. Slice leek or green onion into two inch pieces diagonally.4. Use a wet paper towel to wipe the mushrooms. Remove stems by cutting them.5. Arrange ingredients in rows on a large platter.6. Pour dipping sauces into separate bowls. Dip veggies and meat, after simmering, into your choice of sauces.

This soup is often served with buttery flavored croutons. The soups can be purchased as instantsoups, too, but they dont really have the same flavor. Tokyo creamy corn soups made with this recipe will make everyones taste buds happy.

Serving Size: Makes 3-4 servingsCooking Time: 15 minutes including prep timeIngredients:

2 cups of milk, 2%
3 tbsp. of flour, all-purpose
2 cups of stock, chicken
2 tbsp. of butter, unsalted
1 can (about 14 ounces) of corn, cream style
1/2 teaspoon of salt, can be adjusted

1. Melt the butter in a pan.2. Stir in the flour slowly, on low heat.3. Add 1/2 of your chicken stock. Stir to keep lumps from forming. Add the corn, as well.4. Add remainder of chicken stock and bring the mixture to a full boil. Simmer for about 15 minutes.5. Add salt and milk, then heat again. Serve in soup bowls with croutons.

Tensoba is just a shortened term for Tempura Soba. Its a popular Japanese soba noodle recipe. It is served as shrimp tempura with warm noodles. Its quite tasty! Buckwheat noodles are often used, but you can use your preference of noodles.

Serving Size: Makes 2 servingsCooking Time: 20 minutes including prep timeIngredients:

4 pieces of tempura, shrimp
2 servings of noodles, dry
1 green onion
1/4 bunch of spinach, fresh
Seven-herb pepper, also called Shichimi pepper . You can purchase in Asian grocery stores.
Soup seasonings
1 1/4 cup of water, bottled or tap
1/3 cup of soup base, Mizkan

1. Wash the spinach. Boil for several minutes, then drain it, rinse it and cut it into lengths of about 1 1/2 inches. Set spinach aside.2. Combine soup base and water in a medium pot. Bring to a boil.3. In another pot, boil the noodles until they are fully cooked. Drain and then rinse in cold water. Place the cooked noodles into separate bowls. Pour sauce over them.4. Top with tempura, shichimi pepper, spinach and green onion.