Table Of Content

Contents Page: v INTRODUCTION Page: 1 The Japanese Meal: Turning the recipes in this book into dinner Page: 10 DASHI: THE EASY, ESSENTIAL JAPANESE STOCK Page: 15 Dashi: Dried fish and kelp stock Page: 19 Kombu Dashi: Kelp stock Page: 23 GOHAN: RICE Page: 25 Hakumai: Perfect white rice Page: 33 Onigiri: Rice balls Page: 37 Yaki Onigiri: Grilled rice balls Page: 39 Omuraisu: Omelet with ketchup-fried rice Page: 40 Takikomi Gohan: Dashi-simmered rice with vegetables Page: 43 Chahan: Japanese-style fried rice Page: 47 Su Meshi: Sushi rice Page: 50 Temaki: Hand rolls Page: 53 Spicy Tuna Temaki Page: 54 Ume-Shiso Temaki Page: 56 Vegetable Temaki Page: 56 California Temaki Page: 59 Battera: Pressed mackerel sushi Page: 61 Oyako Don: Chicken and egg rice bowl Page: 67 Katsu Don: Pork cutlet and egg rice bowl Page: 69 Suteki Don: Steak rice bowls with spicy teriyaki sauce Page: 70 Tekka Don No Poke: Hawaiian poke-style tuna rice bowl Page: 73 SUPU: SOUPS Page: 75 Miso Shiru: Miso soup with tofu Page: 77 Asari No Miso Shiru: Miso soup with clams Page: 78 Tonjiru: Hearty miso soup with pork and vegetables Page: 81 Tamago Supu: Japanese egg drop soup Page: 85 Dango Jiru: Japanese-style chicken and dumpling soup Page: 87 Dobin Mushi: Aromatic “tea pot” soup with mushrooms, fish, and shrimp Page: 89 YAKU: TO GRILL, BROIL, AND SEAR Page: 93 A Yakitori Party: Grilled chicken and vegetable skewers Page: 95 Tsukune No Teriyaki: Chicken meatballs with teriyaki sauce Page: 98 Sake Shioyaki: Salt-grilled salmon Page: 100 Sakana No Misoyaki: Grilled miso-marinated fish Page: 102 Nasu No Misoyaki: Eggplant with chicken and miso sauce Page: 104 Tori No Teriyaki: Chicken teriyaki Page: 107 Gyoza: Pork and cabbage dumplings Page: 109 Tamagoyaki: Japanese Omelet Page: 115 Buta No Shogayaki: Pork belly with ginger and onions Page: 118 MUSU: TO STEAM Page: 121 Sakana No Sakamushi: Fish steamed in kombu with spicy soy sauce Page: 122 Shumai: Japanese-style shrimp dumplings Page: 125 Chawanmushi: Egg custard with shrimp, chicken, and fish Page: 133 NIRU: TO SIMMER Page: 137 Saba No Misoni: Mackerel simmered with miso Page: 141 Nitsuke: Fish simmered with sake, soy sauce, and sugar Page: 145 Hambagu: Japanese-style hamburger with tangy sauce Page: 146 Buta No Kakuni: Slow-cooked pork belly with beer-teriyaki glaze Page: 149 Chikuzenni: Chicken simmered with lotus root and bamboo shoot Page: 153 Nikujaga: Japanese-style beef stew Page: 155 Hijiki: Sweet simmered hijiki seaweed Page: 158 Karei Raisu: Japanese-style curry Page: 161 Oden: Japanese-style hot pot Page: 165 ITAME RU: TO STIR-FRY Page: 169 Kinpira: Stir-fried parsnip and carrot Page: 171 Yasai Itame: Stir-fried vegetables Page: 173 Kaisen Yaki Udon: Stir-fried udon noodles with seafood Page: 174 Yakisoba: Stir-fried noodles with pork, cabbage, and ginger Page: 177 MEN: NOODLES Page: 181 Kinoko Zaru Soba: Chilled soba noodles with mushrooms Page: 184 Kamo Nanban Soba: Soba noodle soup with duck and spring vegetables Page: 186 Homemade Udon Noodles Page: 189 Zaru Udon: Chilled udon noodles with scallions and ginger Page: 193 Nabeyaki Udon: “Clay pot” udon noodle soup Page: 195 Supagetti No Teriyaki: Chicken teriyaki spaghetti Page: 197 AGERU: TO FRY Page: 201 Yasai Tempura: Vegetable tempura Page: 205 Kaki Age: Shrimp and vegetable fritters Page: 208 Kara Age: Japanese-style fried chicken with scallion sauce Page: 211 Tonkatsu: Japanese-style fried pork cutlet Page: 215 Menchi Katsu: Crispy fried beef patties Page: 218 Kabocha Korokke: Squash croquettes Page: 221 AE RU: TO DRESS Page: 225 Ingen No Goma Ae: Green beans with sesame dressing Page: 227 Karashi Ae: Brussels sprouts, shrimp, and mushrooms with Japanese mustard dressing Page: 229 Shira Ae: Spinach, carrot, and shiitake with tofu dressing Page: 233 Sumiso Ae: Squid and scallions with miso-vinegar dressing Page: 235 TSUKERU: TO PICKLE Page: 239 Tataki Kyuri: Smashed cucumber pickles Page: 240 Shiozuke: Salt pickles Page: 242 Misozuke: Miso pickles Page: 243 Nukazuke: Rice bran pickles Page: 245 Acknowledgments Page: 251 Ingredient Glossary Page: 253 Sources Page: 261 Index Page: 265 About the Author Page: 278 Credits Page: 278 Copyright Page: 277 About the Publisher Page: 277

Description:

The revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos. Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks. Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before. And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact. Photography by Evan Sung