260 Delicious Homemade Japanese Meals Even Beginners Can Make
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Description
Book Introduction
From daily side dishes and menus, to table settings for guests, to holiday food.
Introducing 260 delicious Japanese home-cooked meals that even beginners can make!
Recently, Japanese cuisine, especially home-cooked cuisine, has been gaining attention in Korea.
White rice with soup, side dishes such as stews and stir-fries using seasonal ingredients.
To us, it looks like a very ordinary Japanese table setting, nothing special, but it is not that different from the tables our mothers used to prepare, and it makes us feel at ease when we see it.
The Japanese diet, which is similar to Korean food in that it is based on one soup and two side dishes or one soup and three side dishes, is not only nutritionally balanced, but also makes full use of the savory flavor of the broth to achieve a healthy diet low in animal fat, which is known to help promote longevity and prevent obesity.
This book, "260 Delicious Home-Cooked Japanese Dishes Even Beginners Can Make," focuses on introducing the basics and secrets of Japanese home-cooked meals in an easy-to-understand manner so that even "beginner cooks" can easily and deliciously cook them, based on "everyday Japanese dishes" eaten every day in ordinary households.
In Chapter 1 of this book, 'Representative Japanese Side Dishes Selected by Masahiro Kasahara', Masahiro Kasahara, who runs the famous Japanese restaurant 'Sanpiryoron', teaches recipes for representative dishes such as pork and potato stew and mackerel miso stew.
Each recipe is introduced with photos so that you can understand it at a glance, and even the key secrets to adding flavor are explained in detail.
Chapter 2: Daily Side Dishes That Determine Your Diet helps you plan a healthy and plentiful diet using Japanese cuisine.
We introduce various recipes for each category, categorized into main dishes using meat, seafood, soybean products, side dishes, soups, etc.
In addition, we are introducing various types of side dishes that are convenient to prepare in advance.
For family events or special occasions, you can use Chapter 3, ‘Cooking for Guests and Lunar New Year Food.’
In addition to dishes that both adults and children love, such as hotpot and sushi, it introduces a variety of menus, including Osechi, a representative Japanese holiday dish. Finally, the appendix provides a detailed summary of the basics of Japanese cuisine that are good to know to improve your cooking skills, such as how to make broth and how to prepare ingredients.
Introducing 260 delicious Japanese home-cooked meals that even beginners can make!
Recently, Japanese cuisine, especially home-cooked cuisine, has been gaining attention in Korea.
White rice with soup, side dishes such as stews and stir-fries using seasonal ingredients.
To us, it looks like a very ordinary Japanese table setting, nothing special, but it is not that different from the tables our mothers used to prepare, and it makes us feel at ease when we see it.
The Japanese diet, which is similar to Korean food in that it is based on one soup and two side dishes or one soup and three side dishes, is not only nutritionally balanced, but also makes full use of the savory flavor of the broth to achieve a healthy diet low in animal fat, which is known to help promote longevity and prevent obesity.
This book, "260 Delicious Home-Cooked Japanese Dishes Even Beginners Can Make," focuses on introducing the basics and secrets of Japanese home-cooked meals in an easy-to-understand manner so that even "beginner cooks" can easily and deliciously cook them, based on "everyday Japanese dishes" eaten every day in ordinary households.
In Chapter 1 of this book, 'Representative Japanese Side Dishes Selected by Masahiro Kasahara', Masahiro Kasahara, who runs the famous Japanese restaurant 'Sanpiryoron', teaches recipes for representative dishes such as pork and potato stew and mackerel miso stew.
Each recipe is introduced with photos so that you can understand it at a glance, and even the key secrets to adding flavor are explained in detail.
Chapter 2: Daily Side Dishes That Determine Your Diet helps you plan a healthy and plentiful diet using Japanese cuisine.
We introduce various recipes for each category, categorized into main dishes using meat, seafood, soybean products, side dishes, soups, etc.
In addition, we are introducing various types of side dishes that are convenient to prepare in advance.
For family events or special occasions, you can use Chapter 3, ‘Cooking for Guests and Lunar New Year Food.’
In addition to dishes that both adults and children love, such as hotpot and sushi, it introduces a variety of menus, including Osechi, a representative Japanese holiday dish. Finally, the appendix provides a detailed summary of the basics of Japanese cuisine that are good to know to improve your cooking skills, such as how to make broth and how to prepare ingredients.
- You can preview some of the book's contents.
Preview
index
preface
Chapter 1: Chosen by Masahiro Kasahara
A representative side dish of Japanese cuisine
Delicious food delivered by Masahiro Kasahara
Five Conditions of Japanese Cuisine
Pork and potato stew | Ginger-grilled pork | Chicken soy sauce stew | Chicken karaage | Chicken hamburger steak | Beef and tofu stew | Beef and ginger stew | Mackerel miso stew | Plum and sardine stew | Flounder stew | Yellowtail radish stew | Swordfish teriyaki | Fried horse mackerel with seasoned sauce | Assorted tempura | Egg rolls | Japanese-style steamed egg | Spinach salad | Octopus and cucumber vinegared salad | Tofu and vegetable salad | Simmered burdock | Simmered taro | Simmered hijiki | Chicken and egg rice bowl | Traditional Japanese healthy rice | Pork miso soup | Japanese clear soup
Chapter 2: Daily Side Dishes That Determine Your Diet
Basics of the Japanese Diet
Four things to keep in mind when planning your diet
Examples of balanced diets by pattern
Meat is the main side dish
afforestation
Beef and new potato stew | Chicken wings and lotus root stewed in black vinegar | Braised pork | Vegetable bean stew with pork | Braised pork | Braised turnips and soybeans | Braised chicken balls with bamboo shoots | Braised chicken wings with miso | Ground beef and yam tofu rolls | Thinly sliced pork belly and taro stew seasoned with yuzu pepper | Lightly simmered pork and mung bean stew
roast
Chicken Teriyaki | Grilled Lotus Root | Lotus Root Pork Roll | Beef and Bell Pepper | Grilled Chicken and Mackerel | Burdock and Chicken Hamburger | Beef Steak with Yam Sauce | Green Onion and Beef Roll
Stir-fried
Beef and Green Pea Egg Stir-fry｜Chicken and Mushroom Stir-fry｜Pork and Eggplant Miso Stir-fry｜Beef and Green Onion Stir-fry with Prickly Pear Powder
fry
Fried chicken wings and root vegetables | Menchi katsu with plenty of spinach | Daepae pork cutlet | Fried bamboo shoot pork rolls | Fried chicken and perilla leaves | Fried Yeoju meat rolls | Fried pork and kidney beans with sesame seeds | Fried pork with carrots
Boil
Salted Kelp and Chicken Vegetable Rolls | Cold Beef Shabu Shabu
Steamed
Pork and Cabbage with Ginger | Salt-Steamed Pork
Seafood is the main side dish
afforestation
Sea bream stew | Grilled mackerel, burdock, and green onion stew | Pickled salmon and radish stew | Braised large-eye sea bream and tofu | Braised mackerel and kelp plum | Braised mackerel and lotus root in vinegared soy sauce | Braised squid intestines | Braised squid and potatoes | Braised tuna with ginger | Braised yellowtail with turnip | Braised mackerel balls and potato miso stew | Cold soup with shrimp balls and dong-a
roast
Grilled mackerel with miso sauce | Grilled mackerel with miso sauce | Grilled tuna with miso mayonnaise | Grilled sea bass with salt and green sauce | Grilled tender tuna with vegetables | Grilled tender mackerel | Grilled salmon and cabbage | Grilled mackerel with sesame seeds | Grilled whitefish with miso sauce | Grilled eel and eggplant with stamina | Grilled shimeji with seasoned pickles | Grilled skewered cuttlefish
Stir-fried
Stir-fried squid and aromatic vegetables with plum and soy sauce | Stir-fried scallops and corn with butter and soy sauce
fry
Mackerel and pumpkin tempura | War-themed tempura | Tuna miso gas | Moist tempura | Mackerel tempura and radish tempura | Conger eel tempura | Shrimp and yam croquettes
Steamed
Steamed mussels in liquor | Steamed scallops in lime
episode
Grilled Eggplant with Tuna and Mustard Ponzu | Octopus and Squid Carpaccio
Eggs and soy products are the main side dishes
egg
Fluffy Chives and Egg Stir-fry｜Eel and Onion Eggs Grilled｜Taro Omelette with Mushroom Sauce
soybean products
Yeoju Stir-fried Tofu｜Dried Tofu and Meat Stew｜Homemade Tofu Croquettes｜Okonomiyaki-Spiced Grilled Tofu｜Spicy Tofu with Tofu Sauce｜Fried Tofu and Vegetables
Side dishes
Steamed/braised
Stewed peas and dried pollack | Stewed zucchini | Stewed new potatoes | Stewed sweet potato and pork belly | Stewed soybean sprouts and tofu | Stewed radish with seasoned miso | Stewed eggplant and shiitake mushrooms | Stewed tofu with gomyeong
roast
Grilled Eggplant with Sweet Vinegar Sauce | Grilled Taro Topped with Grated Radish | Fish Cake and Asparagus Teriyaki | Grilled Radish Salad | Grilled Asparagus and Carrots
Stir-fried
Stir-fried bamboo shoots and water parsley with soy sauce | Stir-fried ground burdock with soy sauce | Stir-fried potatoes and plums | Stir-fried eggplant with miso | Stir-fried bell peppers and konjac | Stir-fried pork and bean sprouts | Stir-fried pollack roe and carrots | Stir-fried sesame seeds and konjac with soy sauce | Stir-fried paprika and anchovies | Stir-fried yams and shiitake mushrooms
fry
Fried cabbage and anchovies | Fried potatoes and green onion | Fried tofu | Fried eggplant and perilla leaf rolls | Fried tofu | Fried eggplant with horseradish sauce | Fried taro seaweed rolls | Fried taro balls
Pickles
Pickled Bell Peppers and Mushrooms | Pickled Asparagus and Kelp | Slippery Pickled Cinnamon | Pickled Chrysanthemums, Mushrooms, and Fried Tofu
salad
Sweet Potato and Beetroot Salad | Taro and Green Onion Salad | Boiled Cabbage and Plum Salad | Radish and Plum Salad
Stir-fried vegetables
Carrot, Broccoli, and Tofu Salad | Mushroom and Seaweed Salad | Broccoli, Yam, and Anchovy Salad | Tuna and Green Onion Salad | Spinach and Sesame Salad | Burdock and Sesame Salad | Wakame and Natto Salad | Cucumber and Seaweed Salad | Steamed Eggplant and Broad Bean Salad | Cauliflower and Egg Yolk Salad
Chomuchim
Yeoju ginger vinegar salad | cucumber and eel vinegar salad | bell pepper and anchovy vinegar salad | seaweed and fish cake vinegar salad | okra and mozuku vinegar salad | lotus root and silk kelp vinegar salad
side dishes
Steamed dried radish | Soybean paste | Braised walnut | Braised konjac and burdock root in a skein shape | Braised sweet pumpkin with miso | Steamed sweet potato with lemon | Sweet steamed kidney beans | Braised kidney beans in their shells | Steamed kelp and carrots with plums | Easy miso with chili peppers | Turnip chrysanthemum | Honey yuzu-seasoned cabbage | Japanese pickles | Pickled mustard greens | Pickled yuzu and radish | Pickled carrots and small anchovies | Pickled yams in wasabi soy sauce | Pickled radish and carrots | Pickled cucumbers with kelp tea | Pickled mustard greens and okra
soup dishes
Seasonal miso soup
Spring Miso Soup with New Potatoes and Green Peas | Spring Cabbage and Tofu | Chives and Hot Spring Eggs | Bamboo Shoots and Seaweed
Summer Miso Soup with Tomato and Cold Miso Soup | Dong-a and Ginger | Corn, Okura, and Japanese Mustard | Mozuku and Japanese Mustard
Autumn Miso Soup: Salmon, Potato, and Onion Miso Soup | Mushrooms and Tofu | Sweet Potatoes and Green Onions | Pork and Cabbage
Winter Miso Soup with Root Vegetables | Miso Soup with Soy Sauce | Soy Sauce and Fish Cake | Taro and Cylindrical Fish Cake | Grilled Tofu and Enoki Mushrooms
clear broth
Sea bream soup | clear clam and rapeseed soup | egg soup | pork and vegetable soup
cloudy soup
Mackerel Tsumi-re Soup | Pork, Burdock, and Onion Red Miso Soup | Salted Salmon and Radish Jjigae Miso Soup | Cold Soup
rice and noodles
Rice cooked with various ingredients
Pea and Anchovy Rice｜Bamboo Shoot Rice｜Mugwort Rice｜New Ginger Rice｜Rice with Radish and Salmon Roe｜Clam Rice
steamed rice
Jiebap | Easy Red Bean Rice
Bibimbap
Water parsley and scallop bibimbap | green bean and shrimp bibimbap | fried taro and green onion bibimbap | ginger with anchovies | fragrant bibimbap
Donburi (rice bowl)
Beef rice bowl (gyudon) | Tri-color rice bowl | Pea and eel egg rice bowl | Mushroom tempura rice bowl with pickled radish | Squid rice bowl | War sashimi rice bowl | Tuna and natto rice bowl
noodle
Pork and Eggplant Udon | Cucumber and Sesame Soba | Lemon Sesame Sauce Noodles with Chicken and Cucumber | Stir-fried Celery and Green Onion Somen | Beef Gomyeong Udon | Udon with Stir-fried Green Onions | Eel Somen
Chapter 3: Cuisine for Guests and Lunar New Year Food
Cuisine for entertaining guests
Sukiyaki | Fish cake soup | Chicken hotpot | Beef tataki | Fried skewers | Assorted sashimi | Sweet pumpkin steamed eggs | Assorted Japanese cold tofu | Fried pickled vegetables | Chirashizushi | Inari sushi | Futomaki (rolled sushi)
New Year's food (osechi)
1-tiered black bean stew | rolled egg with fish | red and white fish cake | chestnut rice cake | braised dried anchovies
2-tiered chicken seasoned fried rice | sesame shrimp fried rice | red and white raw vegetables | yellowtail teriyaki | sea bream rolled in kelp
3-tiered assorted braised dishes
Tteokguk (rice cake soup) from the Kanto region | Tteokguk from the Kansai region
Appendix_ Basics of Japanese Cuisine
Chapter 1: Chosen by Masahiro Kasahara
A representative side dish of Japanese cuisine
Delicious food delivered by Masahiro Kasahara
Five Conditions of Japanese Cuisine
Pork and potato stew | Ginger-grilled pork | Chicken soy sauce stew | Chicken karaage | Chicken hamburger steak | Beef and tofu stew | Beef and ginger stew | Mackerel miso stew | Plum and sardine stew | Flounder stew | Yellowtail radish stew | Swordfish teriyaki | Fried horse mackerel with seasoned sauce | Assorted tempura | Egg rolls | Japanese-style steamed egg | Spinach salad | Octopus and cucumber vinegared salad | Tofu and vegetable salad | Simmered burdock | Simmered taro | Simmered hijiki | Chicken and egg rice bowl | Traditional Japanese healthy rice | Pork miso soup | Japanese clear soup
Chapter 2: Daily Side Dishes That Determine Your Diet
Basics of the Japanese Diet
Four things to keep in mind when planning your diet
Examples of balanced diets by pattern
Meat is the main side dish
afforestation
Beef and new potato stew | Chicken wings and lotus root stewed in black vinegar | Braised pork | Vegetable bean stew with pork | Braised pork | Braised turnips and soybeans | Braised chicken balls with bamboo shoots | Braised chicken wings with miso | Ground beef and yam tofu rolls | Thinly sliced pork belly and taro stew seasoned with yuzu pepper | Lightly simmered pork and mung bean stew
roast
Chicken Teriyaki | Grilled Lotus Root | Lotus Root Pork Roll | Beef and Bell Pepper | Grilled Chicken and Mackerel | Burdock and Chicken Hamburger | Beef Steak with Yam Sauce | Green Onion and Beef Roll
Stir-fried
Beef and Green Pea Egg Stir-fry｜Chicken and Mushroom Stir-fry｜Pork and Eggplant Miso Stir-fry｜Beef and Green Onion Stir-fry with Prickly Pear Powder
fry
Fried chicken wings and root vegetables | Menchi katsu with plenty of spinach | Daepae pork cutlet | Fried bamboo shoot pork rolls | Fried chicken and perilla leaves | Fried Yeoju meat rolls | Fried pork and kidney beans with sesame seeds | Fried pork with carrots
Boil
Salted Kelp and Chicken Vegetable Rolls | Cold Beef Shabu Shabu
Steamed
Pork and Cabbage with Ginger | Salt-Steamed Pork
Seafood is the main side dish
afforestation
Sea bream stew | Grilled mackerel, burdock, and green onion stew | Pickled salmon and radish stew | Braised large-eye sea bream and tofu | Braised mackerel and kelp plum | Braised mackerel and lotus root in vinegared soy sauce | Braised squid intestines | Braised squid and potatoes | Braised tuna with ginger | Braised yellowtail with turnip | Braised mackerel balls and potato miso stew | Cold soup with shrimp balls and dong-a
roast
Grilled mackerel with miso sauce | Grilled mackerel with miso sauce | Grilled tuna with miso mayonnaise | Grilled sea bass with salt and green sauce | Grilled tender tuna with vegetables | Grilled tender mackerel | Grilled salmon and cabbage | Grilled mackerel with sesame seeds | Grilled whitefish with miso sauce | Grilled eel and eggplant with stamina | Grilled shimeji with seasoned pickles | Grilled skewered cuttlefish
Stir-fried
Stir-fried squid and aromatic vegetables with plum and soy sauce | Stir-fried scallops and corn with butter and soy sauce
fry
Mackerel and pumpkin tempura | War-themed tempura | Tuna miso gas | Moist tempura | Mackerel tempura and radish tempura | Conger eel tempura | Shrimp and yam croquettes
Steamed
Steamed mussels in liquor | Steamed scallops in lime
episode
Grilled Eggplant with Tuna and Mustard Ponzu | Octopus and Squid Carpaccio
Eggs and soy products are the main side dishes
egg
Fluffy Chives and Egg Stir-fry｜Eel and Onion Eggs Grilled｜Taro Omelette with Mushroom Sauce
soybean products
Yeoju Stir-fried Tofu｜Dried Tofu and Meat Stew｜Homemade Tofu Croquettes｜Okonomiyaki-Spiced Grilled Tofu｜Spicy Tofu with Tofu Sauce｜Fried Tofu and Vegetables
Side dishes
Steamed/braised
Stewed peas and dried pollack | Stewed zucchini | Stewed new potatoes | Stewed sweet potato and pork belly | Stewed soybean sprouts and tofu | Stewed radish with seasoned miso | Stewed eggplant and shiitake mushrooms | Stewed tofu with gomyeong
roast
Grilled Eggplant with Sweet Vinegar Sauce | Grilled Taro Topped with Grated Radish | Fish Cake and Asparagus Teriyaki | Grilled Radish Salad | Grilled Asparagus and Carrots
Stir-fried
Stir-fried bamboo shoots and water parsley with soy sauce | Stir-fried ground burdock with soy sauce | Stir-fried potatoes and plums | Stir-fried eggplant with miso | Stir-fried bell peppers and konjac | Stir-fried pork and bean sprouts | Stir-fried pollack roe and carrots | Stir-fried sesame seeds and konjac with soy sauce | Stir-fried paprika and anchovies | Stir-fried yams and shiitake mushrooms
fry
Fried cabbage and anchovies | Fried potatoes and green onion | Fried tofu | Fried eggplant and perilla leaf rolls | Fried tofu | Fried eggplant with horseradish sauce | Fried taro seaweed rolls | Fried taro balls
Pickles
Pickled Bell Peppers and Mushrooms | Pickled Asparagus and Kelp | Slippery Pickled Cinnamon | Pickled Chrysanthemums, Mushrooms, and Fried Tofu
salad
Sweet Potato and Beetroot Salad | Taro and Green Onion Salad | Boiled Cabbage and Plum Salad | Radish and Plum Salad
Stir-fried vegetables
Carrot, Broccoli, and Tofu Salad | Mushroom and Seaweed Salad | Broccoli, Yam, and Anchovy Salad | Tuna and Green Onion Salad | Spinach and Sesame Salad | Burdock and Sesame Salad | Wakame and Natto Salad | Cucumber and Seaweed Salad | Steamed Eggplant and Broad Bean Salad | Cauliflower and Egg Yolk Salad
Chomuchim
Yeoju ginger vinegar salad | cucumber and eel vinegar salad | bell pepper and anchovy vinegar salad | seaweed and fish cake vinegar salad | okra and mozuku vinegar salad | lotus root and silk kelp vinegar salad
side dishes
Steamed dried radish | Soybean paste | Braised walnut | Braised konjac and burdock root in a skein shape | Braised sweet pumpkin with miso | Steamed sweet potato with lemon | Sweet steamed kidney beans | Braised kidney beans in their shells | Steamed kelp and carrots with plums | Easy miso with chili peppers | Turnip chrysanthemum | Honey yuzu-seasoned cabbage | Japanese pickles | Pickled mustard greens | Pickled yuzu and radish | Pickled carrots and small anchovies | Pickled yams in wasabi soy sauce | Pickled radish and carrots | Pickled cucumbers with kelp tea | Pickled mustard greens and okra
soup dishes
Seasonal miso soup
Spring Miso Soup with New Potatoes and Green Peas | Spring Cabbage and Tofu | Chives and Hot Spring Eggs | Bamboo Shoots and Seaweed
Summer Miso Soup with Tomato and Cold Miso Soup | Dong-a and Ginger | Corn, Okura, and Japanese Mustard | Mozuku and Japanese Mustard
Autumn Miso Soup: Salmon, Potato, and Onion Miso Soup | Mushrooms and Tofu | Sweet Potatoes and Green Onions | Pork and Cabbage
Winter Miso Soup with Root Vegetables | Miso Soup with Soy Sauce | Soy Sauce and Fish Cake | Taro and Cylindrical Fish Cake | Grilled Tofu and Enoki Mushrooms
clear broth
Sea bream soup | clear clam and rapeseed soup | egg soup | pork and vegetable soup
cloudy soup
Mackerel Tsumi-re Soup | Pork, Burdock, and Onion Red Miso Soup | Salted Salmon and Radish Jjigae Miso Soup | Cold Soup
rice and noodles
Rice cooked with various ingredients
Pea and Anchovy Rice｜Bamboo Shoot Rice｜Mugwort Rice｜New Ginger Rice｜Rice with Radish and Salmon Roe｜Clam Rice
steamed rice
Jiebap | Easy Red Bean Rice
Bibimbap
Water parsley and scallop bibimbap | green bean and shrimp bibimbap | fried taro and green onion bibimbap | ginger with anchovies | fragrant bibimbap
Donburi (rice bowl)
Beef rice bowl (gyudon) | Tri-color rice bowl | Pea and eel egg rice bowl | Mushroom tempura rice bowl with pickled radish | Squid rice bowl | War sashimi rice bowl | Tuna and natto rice bowl
noodle
Pork and Eggplant Udon | Cucumber and Sesame Soba | Lemon Sesame Sauce Noodles with Chicken and Cucumber | Stir-fried Celery and Green Onion Somen | Beef Gomyeong Udon | Udon with Stir-fried Green Onions | Eel Somen
Chapter 3: Cuisine for Guests and Lunar New Year Food
Cuisine for entertaining guests
Sukiyaki | Fish cake soup | Chicken hotpot | Beef tataki | Fried skewers | Assorted sashimi | Sweet pumpkin steamed eggs | Assorted Japanese cold tofu | Fried pickled vegetables | Chirashizushi | Inari sushi | Futomaki (rolled sushi)
New Year's food (osechi)
1-tiered black bean stew | rolled egg with fish | red and white fish cake | chestnut rice cake | braised dried anchovies
2-tiered chicken seasoned fried rice | sesame shrimp fried rice | red and white raw vegetables | yellowtail teriyaki | sea bream rolled in kelp
3-tiered assorted braised dishes
Tteokguk (rice cake soup) from the Kanto region | Tteokguk from the Kansai region
Appendix_ Basics of Japanese Cuisine
Detailed image
GOODS SPECIFICS
- Date of publication: November 7, 2016
- Page count, weight, size: 336 pages | 947g | 210*257*30mm
- ISBN13: 9788984458178
- ISBN10: 8984458171
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