By Reiko Weston
An creation to the cooking of Japan that includes easy recipes for soups, appetizers, major dishes, aspect dishes, and muffins. additionally describes a few distinct elements utilized in eastern dishes, tips on how to set a eastern desk, and the way to devour with chopsticks.
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Extra resources for Cooking the Japanese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
Give each diner a small dish to mix soy sauce, lemon, and daikon to his or her personal taste. Simple flavors and ingredients help this fish dish shine. 60 Preparation time: 35 minutes Cooking time: 10 to 15 minutes Serves 4 Holiday and Festival Food Japanese cooks prepare all meals carefully and with great attention to attractive presentation. Holidays and festival meals are no exception. In fact, since these dishes are for special occasions, it is even more important that they look and taste wonderful.
1 to 1¥ lb. rib-eye of beef 1 12-oz. block tofu, cut into 1-inch cubes* 1. Slice beef very thinly. ) 2. Heat oil in frying pan and sauté beef. 1 tbsp. oil 1 bunch (about 6) scallions, cut into 2-inch pieces 1 small can shirataki 1 8-oz. can sliced bamboo shoots, rinsed under cold, running water 1 c. sliced fresh mushrooms 1 c. soy sauce 1¥ c. water 3 tbsp. sugar 3. Add scallions, shirataki, bamboo shoots, mushrooms, and tofu. 4. Combine remaining ingredients to make a sauce. Pour sauce over meat and vegetables until they are half covered.
2¥ c. 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.