Martha Stephenson - Japanese Food Cookbook: Authentic Japanese Recipes Made Simple

Japanese Food Cookbook

Authentic Japanese Recipes Made Simple

By

Martha Stephenson

Copyright 2020 Martha Stephenson

Published by Martha Stephenson at Smashwords

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

There is something elegant and mysterious about Japanese cooking. Japanese cooking is not just a means to fill ones belly. It is used as a way to tell a story and to nourish the spirit. While this may seem like a far-fetched goal, you may be surprised by how many traditions in Japanese households surround this fundamental of cooking and how ingrained it is in the hearts and minds of the Japanese people.

With the help of this book, you will experience Japanese cooking the way it was always supposed to be enjoyed: with all five senses. You will learn how Japanese meals should look, what they should feel like, what they should sound like, what it should taste like and what they should smell like. By the end of this book, you should be able to prepare traditional and authentic Japanese meals right in the comfort of your own home.

Each Japanese recipe that you will find inside of this book is one that has been passed down from generation to generation. Each recipe has been made with authenticity in mind and to share the flavors of the culture.

So, lets stop wasting time.

Lets get cooking!

This delicious Japanese dish that is inspired from the popular Indian dish. It is made with a thick sauce and is just as delicious as the meat in this recipe.

Makes: 4 to 6 Servings

Total Prep Time: 1 Hour and 10 Minutes

Ingredients:

• 2 tbsp. of peanut oil
• 1 pound of beef, stewing
• 1 onion, peeled and chopped
• 2 cloves of garlic, chopped
• 1 tbsp. of ginger, peeled and minced
• 1 apple, peeled, cored and minced
• 3 tbsp. of all-purpose flour
• 2 carrots, peeled and chopped
• 1 potato, peeled and chopped
• 1 tsp. of garam masala
• 4 tbsp. of curry, powdered
• 2 tbsp. of tomato paste
• 2 cups of red wine
• 1 tbsp. of granulated sugar
• 2 tbsp. of soy sauce
• 4 cups of water

Directions:

1. Place a large pot over medium to high heat. Add in a spoonful of the peanut oil and once the oil is hot enough add in the beef. Cook for 5 minutes or until cooked through. Transfer the beef onto a large plate and set aside.

2. Reduce the heat to low and add in the remaining tablespoon of peanut oil. Once the oil is hot enough add in the chopped onions. Cook for 10 minutes or until caramelized.

3. Then add in the minced garlic, minced ginger and minced apple. Stir well to mix and cook for 2 minutes.

4. Add in the all-purpose flour and stir to mix. Cook for an additional minute.

5. Add in the chopped carrots, chopped potato, garam masala and powdered curry. Stir well to mix. Add in the tomato paste.

6. Slowly add in the red wine. Stir well to incorporate and bring the mixture to a boil.

7. Once boiling add in the granulated sugar, soy sauce and water. Stir to mix and bring the mixture back to a boil.

8. Add in the cooked beef.

9. Reduce the heat to low and cover. Cook for 30 minutes.

10. Remove from heat. Season with a dash of salt and black pepper and serve immediately.

Make this dish whenever you are feeling under the weather. It is a light soup that you can make whenever you need something lighter to fill you up in the middle of the day.

Makes: 4 Servings

Total Prep Time: 40 Minutes

Ingredients:

• 2 onions, chopped
• 6 cups of vegetable broth
• 2 stalks of celery, chopped
• 2 cloves of garlic, minced
• 1 handful of button mushrooms, sliced thinly
• 1 handful of scallions, thinly sliced
• Dash of salt and black pepper
• Dash of soy sauce
• Dash of Sriracha sauce

Directions:

1. Place a medium soup pot over medium heat. Add in the onions and cook for 5 minutes or until browned.

2. Then add in the vegetable broth, chopped carrot, chopped of celery and minced garlic. Stir well to mix.

3. Bring the mixture to a boil and allow to simmer for 30 minutes.

4. After this time season the soup with a dash of salt and black pepper.

5. Strain the soup through a fine mesh strainer and into a large bowl.

6. Add in the chopped mushrooms and sliced scallions. Serve.

If you are a fan of traditional chicken teriyaki, then this is the perfect Japanese dish for you. Made with salmon, it is a healthier alternative to any Japanese dish that you can get.

Makes: 4 Servings

Total Prep Time: 30 Minutes

Ingredients for the teriyaki sauce:

• 1 slice of ginger, smashed
• 1/3 cup of soy sauce, low in sodium
• cup of mirin
• cup of sake
• 3 tbsp. of honey
• 1 tsp. of cornstarch, mixed with 1 tsp. of water

Ingredients for the salmon:

• 4 salmon fillets, skin on
• 1/8 tsp. of salt
• Dash of black pepper
• Dash of garlic, powdered
• Wasabi, optional
• 1 tsp. of vegetable oil
• 6 cups of Japanese rice, cooked
• Sesame seeds, lightly toasted
• Seaweed sheets, roasted

Directions:

1. Add all of the ingredients for the teriyaki sauce into a small saucepan. Set over medium heat and whisk until mix. Cook for 10 minutes or until thick in consistency.

2. While the sauce is cooking season the salmon with a dash of salt, black pepper and powdered garlic. If you are using wasabi, rub onto the salmon fillet.

3. Preheat the oven to 400 degrees.

4. Place a large cast iron skillet over medium heat. Add in a tablespoon of the vegetable oil and once the oil is hot enough add in the salmon, making sure the salmon fillet is skin side down. Brush with the teriyaki sauce and sear for 3 minutes.

5. Brush the salmon fillet with more teriyaki sauce.

6. Transfer the skillet into the oven. Bake for 5 minutes.

7. Remove from the oven and drizzle the remaining sauce over the top. Serve.