Japanese Cooking - Contemporary & Traditional (31 page)

Read Japanese Cooking - Contemporary & Traditional Online

Authors: Miyoko Nishimoto Schinner

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BOOK: Japanese Cooking - Contemporary & Traditional
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Shiso Pesto with Pasta
 
Shungiku no Suimono
 
Soba
 
Cold
 
in Broth
 
Salad
 
Tempura, or Udon
 
The Fox’s Favorite Udon or
 
with Grated Mountain Yam
 
with Grated Mountain Yam, Chilled
 
Soy Beans, Fermented
 
Spaghetti with Mushrooms
 
Spinach
 
Daikon, and Atsu-Age in a Miso Broth
 
or Greens, Blanched
 
with Sesame Sauce
 
with Sesame Oil, My Mother’s
 
Steak, Tofu
 
Stew, New Year’s with O-Machi
 
Stock
 
Konbu
 
Konbu-Shiitake
 
Shiitake
 
Suimono
 
Sukiyaki
 
Supageti to Shiso no Basilico Sauce
 
Sushi Meshi
 
Sushi Rice
 
Sushi Rice in Age Pouches
 
Sweet Miso Sauce
 
T
 
Tare Sauce
 
Tempeh
 
“Fishy” Tempura
 
Crispy Fried
 
Tempura
 
of Julienne Vegetables
 
Rice Bowl Topped with
 
Soba or Udon
 
Sauce
 
Tempeh, “Fishy”
 
Vegetable
 
Tendon
 
Ten-Tsuyu
 
Teriyaki Dofu
 
Teriyaki Sauce with Tofu
 
Tofu
 
and Carrot Scramble
 
and Vegetable Stew
 
Cold
 
cooking with
 
Deep-Fried in Broth
 
Freeze-Dried
 
Fried Dumplings
 
Fried with Mushrooms
 
in Hot Water
 
Miso Soup and Scallions
 
Sautéed Wrapped in Nori
 
Steak
 
Tofu Pouches and Daikon Radish in Miso Soup
 
Wakame and Miso Soup
 
with An Sauce
 
with Teriyaki Sauce
 
Tofu no Ankake
 
Tofu no Isobe Maki
 
Tonkatsu
 
Tororo Soba
 
U
 
Unaju or Unagi Donburi
 
U-no-hana
 
Udon
 
Cold
 
Curry
 
in Broth
 
Tempura, or Soba
 
The Fox’s Favorite Soba or
 
V
 
Vegetables
 
and Tofu in An Sauce over Rice
 
and Tofu Stew
 
Croquettes
 
Mixed, Zosui
 
Savory Pancakes
 
Stewed
 
Tempura
 
with Stewed Okara
 
Vegetarian
 
Calamari
 
Eel over Rice
 
“Pork”
 
W
 
Wa-Fu Dressingu
 
Wa-Fu Dressing with Cucumber Salad
 
Wa-Fu Mayonezu Dressingu
 
Wakame
 
and Cucumber Salad with Miso Dressing
 
and Tofu Miso Soup
 
Salad
 
Soba or Udon
 
Wakame Salada
 
Wakame to Tofu no Miso Shiru
 
White Wine or Sake with Enoki
 
Mushrooms
 
Y
 
Yam
 
Cake, Spicy Braised
 
Grated Mountain, with Soba
 
Mountain, with Plum Sauce
 
Yasai Korrokeh
 
Yasai Tempura
 
Yasai to Tofu no Ankake
 
Yasai Zosui
 
Yu-Dofu
 
Z
 
Zaru-Soba or Zaru Udon
 
Zaru-Soba, Udon, Hiya-Mugi, or Somen
 
1
If using taro root, first parboil it for 5 minutes, then peel.
2
To toast sesame seeds, heat the seeds in a small frying pan over medium heat until they make a crackling sound. Immediately remove from the heat.
3
To sliver the nori, cut it into 4 long pieces, stack them together, and cut into thin short strips with a pair of scissors.

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