Alice Waterson - The Simple Art of Japanese Cooking

There is a variety of textures and tastes to please the senses. To begin your journey with Japanese cooking, this Japanese Cookbook will guide you step by step. All you really need is to keep your pantry stocked with a few Japanese cooking staples, such as mirin, rice vinegar, sesame seeds, seaweed, and ginger. These ingredients make up the basis of many of the recipes in this Japanese Cookbook. In addition to being delicious, Japanese cooking is low fat. Meat or vegetables are merely sauted in a bit of healthy sesame seed oil.

Preparing proper sushi rice is an important part of Japanese cooking, not just for sushi but to be used as an accompaniment for meats and vegetables. Sushi rice is especially-prepared short-grained rice and has a bit of a tangy and sweet taste. You can serve it with every meal. Another Japanese staple is dashi broth, with is use in countless Japanese dishes. This Japanese Cookbook will show you how easy it is to prepare this broth at home to enhance your Japanese eating experience.

Appetizers

Shrimp Tempura

Nice and crispy, these can serve as appetizers or a meal.

Appetizers

Shrimp Tempura

Nice and crispy, these can serve as appetizers or a meal.

You can also use vegetables to prepare any vegetable tempura with this recipe. If you enjoy heat, add a few drops sriracha sauce to the batter. Cooking Time: 2 minutes Servings:
Ingredients:

• 1 cup white flour
• 2 tbsp. cornstarch
• 1 tbsp. baking powder
• Salt to taste
• tsp. peeled and deveined shrimp
• 1 cups canola oil

Directions: 1. peeled and deveined shrimp

• 1 cups canola oil

Directions: 1.

Heat the canola oil in a deep-fryer or deep skillet. 2. Combine the flour, cornstarch, baking powder, salt and garlic powder in a bowl. 3. Stir in a cup of water until you have a batter. 4.

Coat each shrimp thoroughly with the batter. 5. Place the shrimp in the hot oil and fry for 2 minutes (depending on size of shrimp. 6. Drain the shrimp on paper towels.

Tamago Egg Sushi

Although they appear on all sushi menus, the Tamago egg has no fish.

Its a delicious fluffy omelet on sushi rice. The mirin is a sweet Japanese wine. You can substitute sherry, if you wish. Cooking Time: Servings: Ingredients:

• 6 beaten eggs
• 2 tbsp. chicken stock
• 1 tbsp. fish sauce
• 1 tsp. mirin
• tsp. soy sauce
• 1 tsp. canola oil
• 1 sheet seaweed

Directions: 1. canola oil

• 1 sheet seaweed

Directions: 1.

Combine the eggs, chicken broth, fish sauce, sugar, soy sauce and mirin in a bowl. 2. Heat the oil in a skillet and pour in the egg mixture. 3. Place the seaweed on top of the eggs. 4.

When the eggs begin to firm, use a spatula to roll the eggs. Keep rolling and pushing the eggs until you have a log. 5. Transfer the eggs to a plate and slice into 6 pieces.

Gyoza - Potstickers

The secret to these perfect potstickers is to grate the vegetables very fine and not to cook them beforehand. Serve with one of the dipping sauces in this book.

Cooking Time: 19 minutes Servings: Ingredients:

• 2 tbsp. sesame oil
• 2 cups finely chopped cabbage
• 1/4 cup minced scallions
• 2 minced garlic cloves
• 2 tbsp. grated ginger
• cup grated carrots
• lb. ground pork
• 1 tbsp. sake
• 1 package wonton wrappers
• cup water

Directions: 1. 2. 2.

Stir in the ground pork and sake and cook for 8 minutes, until the pork is no longer pink. 3. Place the pork in a bowl and stir in all the vegetables. 4. Fill each wonton wrapper with a tbsp. 5. 5.

Moisten fingertips in the water and close the wrapper by folding it. 6. Continue until all wrappers are used. 7. Cook the gyozas for 1 minute on each side in the hot oil. 8.

Pour cup water in the skillet and simmer the gyoza for 10 minutes.

Wasabi Deviled Eggs

Deviled eggs are always a party favorite, but these wasabi and ginger filled eggs take them to the next level. Cooking Time: 15 minutes Servings: Ingredients:

• 12 eggs
• 6 tbsp. mayonnaise
• 4 tbsp. chopped scallions
• 3 tsp. wasabi
• 24 thinly sliced ginger pieces
• Dash of cayenne pepper (optional heat)

Directions: 1. wasabi

• 24 thinly sliced ginger pieces
• Dash of cayenne pepper (optional heat)

Directions: 1.

Place the eggs in a pan of water and bring to a boil. 2. Remove the pan and let sit for 15 minutes. 3. Let the eggs cool, then peel. 4.

Slice the eggs in half and place the whites on a plate and the yolks in a bowl. 5. Mash the yolks and combine with the remaining ingredients except the ginger slices and cayenne pepper. 6. Adjust the flavor and add salt, if needed. 7.

Spoon the filling into each egg white. 8. Top each egg half with 2 ginger slices and dust with cayenne pepper, if desired.

Shitake Nigiri

The good news is that you dont need a mat to prepare this great appetizer. Cooking Time: Servings: Ingredients:

• 10 fresh shiitake mushrooms (stem removed)
• 1 tbsp. sesame seed oil
• 1 cup cooked sushi rice
• 1 strip of seaweed (nori)

Directions: 1.

Remove the steps from the caps using a sharp knife. 2. Heat the sesame seed oil and saut the mushrooms for 5 minutes. 3. Use 2 tbsp. 4. 4.

Spoon 1 tbsp. of mushrooms over the rice. 5. Cut the nori into strips and wrap each nigiri with a strip.

Crabmeat Sushi Rolls

These sushi rolls are easy to prepare, even for inexperienced sushi makers. mayonnaise

• 1 seaweed sheet