Periplus Mini Cookbooks: Homestyle Japanese Cooking
Susie Donald
Language: English
Pages: 41
ISBN: 2:00213116
Format: PDF / Kindle (mobi) / ePub
A selection of delicious Japanese dishes that are easy to prepare at home, and light and healthy too! Entertaining Japanese-style is now even easier with clear, step-by-step instructions for party favourites including Green Tea Ice-cream, sukiyaki, shabu-shabu and teppanyaki.
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Bring 2 liters (8 cups) water to a boil in a large saucepan and add noodles, stirring gently to keep them separate. Cook at a vigorous boil until the noodles cooked but still firm, about 5 minutes. Drain in colander and rinse under cold water. Drain well and cover with a damp kitchen towel until completely cool. 3 Peel and devein the prawns. Bring 2 cups salted water to a boil in a saucepan, and poach prawns until they turn pink and opaque, about 1 minute. Drain and cool. 4 Divide noodles
cup) honey ¾ teaspoon baking powder 90 g (3 oz) all-purpose flour Caster sugar for dusting 1 Preheat oven to 180°C (350°F). Grease and flour a 22½-cm (9-in) square baking pan. 2 Break the eggs in a bowl and beat until frothy. Beat in the sugar and honey gradually. Continue beating until the mixture is thick and pale and the beaters leave a thin ribbon, about 12 minutes. 3 Sift the baking powder and flour together into the bowl with the egg mixture. 4 Gently fold the dry ingredients into
with remaining ingredients as needed. Serve with choice of sesame sauce, ponzu dipping sauce, grated daikon, spring onions, seven-spice chilli powder and mustard. Sesame Sauce is made by blending 100 g (¾ cup) toasted white sesame seeds, 1 tablespoon miso, 1 tablespoon sugar, 2 tablespoons mirin, 2 tablespoons rice vinegar, 2 tablespoons sake, 6 tablespoons soy sauce, 1 tablespoon prepared Japanese mustard and if desired, 3 tablespoons Basic Dashi Stock (page 4). Stir well to mix. Serves 4
bowl. Serve either hot or at room temperature. Garnish with reserved toasted sesame seeds. Serves 4 Preparation time: 10 mins Cooking time: 5 mins Beansprout and Bell Pepper Salad 250 g (½ lb) bean-sprouts, trimmed 1 large carrot, peeled and thinly shredded 1 bell pepper, thinly shredded 2 teaspoons toasted white sesame seeds for garnish Dressing 3 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon oil 1 teaspoon sesame oil 1 Wash beansprouts in cold water and
removed and discarded, caps quartered 2 spring onions, cut into sections Seven-spice chilli powder (page 3) 1 Combine the water and vinegar in a bowl. Shave burdock root into long, thin strips and soak in the vinegared water for 5 to 10 minutes. Rinse and drain. 2 Using a fork, break the tofu roughly into small pieces. 3 Heat both oils in a medium saucepan over medium heat, and when hot, add the chicken. Cook the chicken, stirring constantly until just cooked, about 1 minute. 4 Add the
