Emma Paree - The Easy Japanese Cookbook: Quick and Simple Japanese Recipes

The Easy Japanese Cookbook Quick and Delicious Japanese Recipes Copyright 2020 Emma Paree All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means Warning-Disclaimer The objective of this book is to teach and entertain. The writer or publisher will not guarantee the anyone following techniques, suggestion, tips, ideas or strategies can be successful. The writer or publisher shall have neither liability or responsibility to a person with respect to any loss or damage caused, or purported to be caused, directly or indirectly by the info within this book. Japanese Cucumber Sunomono Cooking Time: 1 h 15 m Servings: 2 Ingredients 2 large cucumbers, peeled 1/3 cup rice vinegar 4 teaspoons white sugar 1 teaspoon salt 1 1/2 teaspoons minced fresh ginger root Directions Step 1: Cut cucumbers in half lengthwise and scoop all large seeds out. Step 2: Mix ginger, vinegar, sugar, and salt in a small bowl. Mix well. Mix well.

Place into the bowl, stir until cucumbers are coated with the mixture. Place for 1 hour in the refrigerator before serving. Teriyaki Pork Tenderloin Cooking Time: 4 h 40 m Servings: 8 Ingredients 2 tablespoons olive oil 2 pounds pork tenderloin 1/2 cup teriyaki sauce 1 cup chicken broth 1/4 cup brown sugar 4 cloves garlic, chopped 3 fresh red chile pepper, finely chopped 1/2 large onion, sliced 1/4 teaspoon black pepper Directions Step 1: Heat the olive oil in a pan over medium-high heat. Brown both sides of tenderloins, about 10 minutes. At the same time, mix chicken broth, teriyaki sauce, and brown sugar together in a bowl. Step 2: Set Low for the slow cooker, put browned tenderloins, and cover with the teriyaki sauce. Step 2: Set Low for the slow cooker, put browned tenderloins, and cover with the teriyaki sauce.

Cook for about 4 hours on low , turning 2 to 3 times during the cooking time to ensure even cooking doneness. The internal temperature in the tenderloin should reach 180 degrees F or 82 degrees C. Japanese Yakisoba Chicken Cooking Time: 30 m Servings: 3 Ingredients 1/4 teaspoon sesame oil 1-1/2 teaspoons canola oil 1 tablespoon chile paste 1 clove garlic, chopped 2 skinless, boneless chicken breast halves - cut into 1 inch cubes 1/4 cup soy sauce (4 tablespoons) 1/2 onion, sliced lengthwise into eighths 1/4 medium head cabbage, coarsely chopped 1 carrots, coarsely chopped 1/4 pound soba noodles, cooked and drained Directions Step 1: Combine sesame oil, chili paste and canola oil in a large skillet; stir-fry 30 seconds. Add garlic and stir fry more for 30 seconds. Add chicken and 2 tablespoons of the soy sauce and stir fry until chicken is no more pink, about 5 minutes. Step 2: Combine the cabbage , carrots , and onion in the emptied pan. Step 2: Combine the cabbage , carrots , and onion in the emptied pan.

Stir-fry about 2 - 3 minutes until cabbage starts to wilt. Stir in the rest of the soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Quick Japanese Oyakodon Cooking Time: 40 m Servings: 1 Ingredient 1/2 cup uncooked short-grain white rice 1 cup water 1/2 cup chicken stock 2 tablespoons soy sauce 1 tablespoon and 1-1/2 teaspoons brown sugar 1/4 onion, thinly sliced 1/4 cup shiitake mushrooms, thinly sliced 1/2 skinless, boneless chicken breast half - cut into strips 2 green onions, cut into 1-inch pieces 1 eggs, beaten 3 snow peas, thinly sliced Directions Step 1: Boil the rice and water in a saucepan; adjust heat to medium-low, cover, and simmer about 20-25 minutes until rice is tender and the liquid has been absorbed. Step 2: Pour the chicken stock to a small saucepan and boil. Stir in the soy sauce and brown sugar before the sugar has dissolved. Step 3: Warmth several tablespoons of the chicken sauce in a skillet over medium heat. Step 3: Warmth several tablespoons of the chicken sauce in a skillet over medium heat.

Add the onion and shiitake mushrooms; cook and stir in the sauce about three minutes until the onion has softened. Add the green onions, chicken, and a few more tablespoons of the sauce; continue cooking about five minutes more until the chicken is no longer pink in the middle. Spread the chicken mixture evenly over the skillet; pour the beaten egg overtop. Adjust heat to medium-low and sprinkle with the snow peas. Cook and stir about three minutes until the egg has firmed and is no more runny. Step 4: For serve spoon the egg mixture evenly overtop the rice.

Pour additional chicken sauce over the rice. Spongy Japanese Cheesecake Cooking Time: 3 h 10 m Servings: 8 Ingredients 1 (8 ounce) package cream cheese, cubed 1/2 cup milk 3 tablespoons unsalted butter 1/2 cup and 2 tablespoons cake flour 2 tablespoons cornstarch 6 egg yolks 1 tablespoon fresh lemon juice 6 egg whites 1/4 teaspoon cream of tartar 1/8 teaspoon salt 1/2 cup and 2 tablespoons superfine sugar Directions Step 1: Preheat oven to 325 degrees F or 165 degrees C. Lightly grease an 8-inch round cake pan and line parchment paper on the bottom of a pan. Step 2: Soak cream cheese and milk in a bowl for 20 minutes. Step 3: In the top of a double boiler heat cream cheese with butter and milk over hot water, stirring frequently, until melted and smooth, about 5 minutes. Remove from heat.

Let cool completely, at least quarter-hour. Step 4: Sift together cake flour and cornstarch into a bowl. Sift again into the cream cheese mixture; blend well together. Add lemon juice and egg yolks and mix well. Step 5: In another empty bowl beat cream of tartar, salt and egg white together using an electric hand mixer until foamy; add sugar, 2 tablespoons at a time, beating well after every addition. Step 6: Fold cream cheese mixture into egg white mixture until well mixed; pour into the round cake pan. Step 6: Fold cream cheese mixture into egg white mixture until well mixed; pour into the round cake pan.

Place pan in the larger baking dish and fill the baking dish with water until it reaches halfway up the sides of the cake pan. Step 7: Bake about 1 hour 10 minutes in the preheated oven until on top of the cheesecake is set and golden brown. Leave cake in oven after turn off with door ajar for 1 hour. Transfer to a wire rack to let cool completely. Okonomiyaki Cooking Time: 37 m Servings: 4 Ingredients 1/2 cup all-purpose flour 1/3 cup water 2 cups chopped cabbage 3 strips cooked bacon, crumbled 1 eggs 1/2 sausage, diced, or more to taste (optional) 1/4 cup chopped green onions 2 tablespoons cooked shrimp (optional) 1 tablespoon and 2-1/4 teaspoons shredded cheese (optional) 15 cups tenkasu (tempura pearls) 1-1/2 teaspoons vegetable oil, or to taste Toppings: 2 tablespoons soy sauce 1 tablespoon ketchup 1 teaspoon white vinegar 1 tablespoon panko bread crumbs, or to taste 1 teaspoon mayonnaise, or to taste Directions Step 1: In a mixing bowl mix together flour and water until smooth. Step 2: Preheat to 400 degrees F or 200 degrees C. coat a griddle with oil. coat a griddle with oil.

Pour in flour mixture in the shape of a pancake. Cook about 6 minutes per side until golden brown. Transfer to a serving dish. Step 3: Create okonomiyaki sauce: Mix together soy sauce, vinegar ketchup in a small bowl. Drizzle sauce over the pancake. Garnish with mayonnaise and panko.

Crab Cream Cheese Sushi Rolls Cooking Time: 1 h 40 m Servings: 1 Ingredients 1/2 cup uncooked white rice 1 cup water 1 tablespoon rice vinegar 1/2 teaspoon salt 1 sheet nori seaweed sheets 1/8 cucumber, peeled and sliced lengthwise 1 piece imitation crab legs 1/4 (3 ounce) package cream cheese, sliced 1/2 teaspoon minced fresh ginger root Directions Step 1: Boil rice and water over high heat in a saucepan. Reduce heat to medium-low, cover, and simmer about 20 to 25 minutes until rice is tender, and the liquid has been absorbed, Stir the rice with vinegar and salt.