Cooking the Japanese Way: Revised and Expanded to Include by Reiko Weston

By Reiko Weston

An creation to the cooking of Japan that includes uncomplicated recipes for soups, appetizers, major dishes, facet dishes, and muffins. additionally describes a few specific materials utilized in eastern dishes, find out how to set a eastern desk, and the way to devour with chopsticks.

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Additional info for Cooking the Japanese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

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Fresh ginger root, grated 1 green pepper 1 lb. fresh whole mushrooms 1 lb. large fresh shrimp, peeled and deveined,* or 2 7-oz. packages frozen peeled raw shrimp, thawed *If you use fresh shrimp for this recipe, you may be able to have it peeled and deveined at the grocery store. Otherwise, you can do it yourself. Hold the shrimp so that the underside is facing you. Starting at the head, use your fingers to peel off the shell from the head toward the tail. Then, using a sharp knife, carefully make a shallow cut all the way down the middle of the back.

Stir in dashinomoto, salt, and soy sauce. ¥ tsp. salt ¥ tsp. soy sauce 4 mushroom slices for garnish chopped chives for garnish 3. Remove immediately from heat. Pour into 4 small bowls and garnish each with a mushroom slice and a pinch of chives. Preparation time: 10 minutes Cooking time: 2 minutes Serves 4 Eggdrop Soup/ Tamago Toji 1 egg 2 tbsp. scallions, finely chopped 3 c. basic clear soup (see recipe above) 1. Beat egg and scallions together in a small bowl. 2. * Swirl egg mixture around the inside of the pan in a small stream, making a circle.

Cold water 2. In a covered heavy pot or saucepan, bring rice and 2¥ c. water quickly to a boil. Lower heat and simmer until all water is absorbed (about 30 minutes). 3. * Preparation time: 10 minutes Cooking time: 40 minutes Serves 6 to 8 *For a simple but tasty variation of this recipe, just add 1 c. of cooked green peas at the end of Step 2 to make mame gohan, or rice with green peas. 34 Noodles/ Menrui In Japan, noodles are eaten hot or cold, and they are served in many different ways. Here are gen­ eral instructions for cooking any kind of Japanese noodles—soba, somen, or udon—and recipes for serving them hot or cold.

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