A guide to Japanese cooking which uses ingredients available in supermarkets and specialist stores. Step-by-step instructions are provided for each dish and a section on the etiquette of eating, preparing and serving a Japanese meal is included. The book comes with a set of bowls and chopsticks.
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Höhe: 280 mm
Breite: 136 mm
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ISBN-13
978-1-85076-735-0 (9781850767350)
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Schweitzer Klassifikation
Soups: miso soup with wakame seaweed and onion; miso soup with silken tofu and spring onions; egg and leek consomme. Meat and poultry: simmered beef and potatoes; stir-fried pork in ginger with onions; deep-fried pork steak in breadcrumbs; Japanese chicken shish kebab; deep-fried chicken nuggets; tofu hamburger. Fish: fried marinated herrings; deep-fried mackerel; grilled salted trout; simmered mackerel; simmered squid with mouli. Vegetables: fried aubergine and green pepper in sweet miso sauce; spinach with bonito flakes and soy sauce; braised sweet potatoes; simmered cabbage and bacon; stir-fried mangetout and corned beef; Chinese leaves and cockles in mustard and soy sauce; green beans in a sesame dressing; simmered mixed vegetables; seafood salad with ponzu dressings; tempura. Small dishes: Japanese-style omelette; seaweed-wrapped avocado; salted cabbage and cucumber; simmered hijiki seaweed; braised soya beans; cucumber and wakame. Rice: basic sushi rice; "roll your own" sushi; thin rolls of cucumber and pickled radish; large sushi rolls; fried bean curd sushi; salmon roe sushi; Japanese rice balls; mixed rice. One pot: sukiyaki; cod and Chinese cabbage pot; noodles in soy sauce soup. Noodles: ramen noodles in miso soup; buckwheat noodles topped with deep-fried king prawn; wheatflour noodles with egg.
