My Japanese Table

by Samuels, Debra; Yamaguchi, Roy; Robbins, Heath; Kelty, Catrine (CON)

• ISBN13: 9784805311189
• ISBN10: 4805311185
• Format: Hardcover
• Copyright: 2011-09-10
• Publisher: Tuttle Pub

Summary

Bestselling author and food writer Debra Samuels uses her unique skills and deep love of Japan to make the cuisine of her adopted country attainable in My Japanese Table. Bringing a wealth of experience and a great passion for Japanese cooking to the table, Debra introduces the aesthetics and quality food that are the hallmarks of Japanese cuisine. She learned through her years in Japan that true Japanese homestyle dishes are easy to prepare once you master a few basic techniques. And now that authentic Japanese ingredients are available in most supermarkets, Japanese cooking has become far more accessible than ever before. The recipes in this book, the result of decades spent teaching and preparing homestyle Japanese dishes, include familiar favorites like Hand-Rolled Sushi and classic Miso Soup and less familiar but equally welcome dishes such as Lobster Rolls with Wasabi Mayonnaise and Fried Pork Cutlets. There is also a chapter on the increasingly popular obento lunch boxes, along with a wonderful selection of desserts, including the delectable Mochi Dumplings with Strawberries. All of the recipes come with stories and cooking tips to help bring the sights, aromas and tastes of Japan into your kitchen at home.

Author Biography

Debra Samuel's invites us to enjoy her lifetime of experiences with the people and cuisine of Japan. The co-author of the bestselling The Korean Table, Debra has been teaching cooking classes on Japanese cuisine for over two decades. She is a regular food writer and food stylist for the Boston Globe. When she's not visiting Japan, Debra lives in Lexington, MA with her husband. CookingAtDebras.com

An avid cook himself, Heath Robbins' passion for food is evident in his mouthwatering imagery. His pictures have graced the pages of national magazines and can be seen in advertisements for Welch's Grape Jelly, Uncle Ben's and French's. Robbins recently photographed Fresh and Honest, Ciao Italia Big Five and The Korean Table cookbooks. He resides in Sherborn, MA with his family.

Table of Contents

Foreword

A Lifetime of Cooking with Family and Friends

My Love Affair with Japanese Cuisine

A Simple Guide to Japanese Ingredients

Useful Equipment

Basic Recipes

Soy Ginger Vinaigrette

Spicy Mayonnaise

Wasabi Soy Sauce Dressing

Tofu Dressing

Akiko's Sesame Seed Dressing

Odagiri Sensei's Sanbaizu Vinegar Dressing

Crunchy Cucumbers

Simple Mixed Pickles

Preparing Japanese Rice

Homemade Rice Seasoning Sprinkles

Teriyaki Sauce

Tempura Dipping Sauce

Sweet Miso Sauce

Quick Tonkatsu Sauce

Debra's Shiso Pesto

Black Sesame Seed Salt

Kyoko's All Purpose Dashi Shoyu Concentrate

Seasoned Rolled Omelet

Seasoned Egg Shreds

Seasoned Egg Wedges

Sweet Simmered Mushrooms

Bonito Fish Stock

Sushi

How to Make Perfect Sushi Rice

Brown Sushi Rice

Classic Sushi Roll

Crab and Avocado Inside Out Rolls

Tuna and Cucumber Rolls

Hayashi Sensei's Mini Sushi Balls

Sushi Hand Roll Party

Lobster Rolls with Wasabi Mayonnaise

Spicy Tuna Tartar

Tuna Tartar Shiso Wraps

Scattered Sushi Rice Salad

Smoked Salmon Pressed Sushi

Snacks and Appetizers

Chicken Balls in Sweet Soy Glaze

Soy Glazed Chicken Wings

Salted Edamame in the Pod

Eriko's Onion, Clam, and Potato Fritters

Stuffed Savory Pancake

Beef and Asparagus Spirals

Mixed Yakitori Skewers

Japanese Pot Stickers

Yakitori Party

Yakitori Rice Bowl

Salmon Roe with Grated Daikon in a Lemon Cup

Tofu, Seafood, and Avocado Appetizer

Soups and Salads

Cherry Tomato Salad with Shiso and Basil

Refreshing Tofu Salad

Spinach, Tofu, and Bean Sprout Salad

Sweet and Spicy Celery Salad

Crabmeat and Seaweed Salad

Carrot and Daikon Salad

Carrot and Celery Salad with Hijiki Seaweed

Delicate Seaweed Consomme

Eriko's Chunky Miso Chowder

Classic Miso Soup

Rice and Noodles

Chicken and Egg Rice Bowl

Yoshie's Delicious Crab Fried Rice

Fresh Tuna Rice Bowl with Cucumber, Avocado and Spicy Mayonnaise

Stuffed Rice Balls

Rice Bowl with Three Toppings

Sweet Soy Beef and Onion Rice Bowl

Udon Noodles with Everything

Mushroom and Soba Noodle Soup

Fried Cabbage and Pork Noodles

Spring Rain Summer Noodle Salad

Meat and Poultry

Teriyaki Steak Tips

Japanese Style Fillet of Beef

Sukiyaki Hot Pot

Sweet Soy Beef and Vegetables

Japanese Style Korean BBQ

Yoshie's Gyoza Hot Pot

Fried Pork Cutlets

Sliced Pork with Ginger

Classic Chicken Teriyaki

Japanese Fried Chicken

Shoko's Summer Sesame Chicken

Red Miso Chicken and Vegetables

Fish and Seafood

Fresh Tuna with Herbs and Crunchies

Fried Oysters

Jumbo Shrimp Tempura_

Soy Simmered Bluefish Fillets

Scallops with Citrus Miso Sauce

Salmon Rice Cooker Casserole

Succulent Salmon Teriyaki

Mixed Seafood Hot Pot

Whole Red Snapper Steamed in Parchment

Vegetable and Tofu Dishes

String Beans with Crunchy Toasted Peanuts

Simmered Daikon with Citrus Miso

Shoko's Simmered Vegetables with Chicken

Grilled Eggplant with Sweet Miso Sauce

Eriko's Simmered Eggplant

Tofu and Vegetable Scramble

Steamed Fresh Asparagus with Soy Mustard Dressing

Sweet Potato Tempura Fritters

Japanese Mushroom Melange with Butter and Soy

Pumpkin Rounds

Okra

Table of Contents provided by Publisher. All Rights Reserved.