Japanese Home Cooking

Discover how simple it can be to create the delights of Japanese cuisine in your own kitchen. With beautifully illustrated, easy-to-follow recipes, Japanese Home Cooking is the perfect guide for cooks of all abilities. Book jacket.

Shunsuke Fukushima was born in Tokyo and moved to Australia in 1970, where he ran the acclaimed Sydney restaurant, Jiyu No Omise, with his wife Carol until 2000. Shunsuke Fukushima is best known for his innovative, fresh-tasting, and beautifully presented dishes.

Introduction

8

(20)

History and geography

Culinary history

Regionalism

Tea ceremony

Modern Japanese food

Meat

Tempura

Sushi and sashimi

Teppanyaki

Serving Japanese food

Etiquette do's and don'ts

Equipment

16

(4)

Japanese ingredients

20

(6)

Step-by-step basic rice

26

(1)

Step-by-step sushi rice

27

(1)

Soups

28

(8)

Dashi

Clear soup (Osuimono)

Basic miso soup

Salmon rice soup (Shake chazuke)

Sushi and sashimi

36

(10)

Sashimi cuts

Three-part fish filleting method

Tuna sashimi (Maguro no tataki)

Finely sliced raw fish (Usu-zukuri)

Step-by-step salmon and avocado roll (Ocean mal

Tuna rolls (Tekka maki)

Tempura dishes

46

(8)

Tempura shrimp

Step-by-step shrimp tempura

Tempura vegetables

Tempura seafood

Vegetable dishes

54

(12)

Cucumber pickles (Kyuri no shiomomi)

Daikon pickles with bonito (Daikon no tosazuke)

Seaweed salad (Hijiki no nimono)

Wakame seaweed salad

Spinach with sesame dressing (Gomaae)

Spinach with bonito (Ohitashi)

Okra with bonito (Okra no tosakake)

Eggplant with miso (Nasu no dengaku)

Grilled eggplant (Yaki nasu)

Stir-fried vegetables (Yasai itame)

Tofu, noodle and egg dishes

66

(6)

Summer noodles (Hiyashi chuka)

Tempura soba

Udon hot pot

Fried tofu (Tosa dofu)

Tofu hot pot (Yu dofu)

Seafood dishes

72

(14)

Oysters Japanese style (Nama gaki)

Mussels misoyaki

Pine-needle shrimp (Ebi no matsubaage)

Shrimp with wasabi mayonnaise (Ebi no wasabi yaki)

Grilled squid (I ka yaki)

Pippis steamed with sake (Pippi sakamushi)

Fried shrimp (Ebi furai)

Deep-fried scallops (Hotate furai)

Grilled rainbow trout (Nijimasu no shioyaki)

Seafood hot pot (Yosenabe)

Chicken dishes

86

(10)

Yakitori chicken skewers

Marinated crisp-fried chicken (Tori no karaage)

Teriyaki chicken

Chicken donburi style (Oyako don)

Chicken and vegetable hot pot (Mizutaki)

Japanese fried chicken (Chicken katsu)

Pork and beef dishes

96

(16)

Ginger pork (Buta no shogayaki)

Pork and vegetable dumplings (Gyoza)

Deep-fried crumbed pork fillet (Tonkatsu)

Pork donburi style (Katsudon)

Beef sashimi (Gyu sashi/Gyu tataki)

Teriyaki beef

Wafu steak

Stir-fried beef with sesame (Yakiniku don)

Kanto-style sukiyaki

Shabu---shabu

Desserts

112

(6)

Matcha ice cream

Green tea ice cream

Sweet azuki beans

Banana tempura

Red bean dessert (Mizuyokan)

Sauces

118

(4)

Ponzu sauce

Tosa shoyu sauce

Nihaizu (soy and vinegar dipping sauce)

Tempura sauce

Sumiso sauce

Teriyaki sauce

Glossary

122

(2)

Index

124

(4)

Guide to weights and measures

128

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.