Introduction
How to view this book
The basics of cooking to make it delicious
How to measure seasoning/water adjustment/heat adjustment/oil temperature
Let's start with some very basic seasoning.

Delicious home cooking starts here
delicious side dishes
Stewed meat and potatoes must be cooked over high heat for a short time to prevent them from falling apart.
For potato salad, quickly mix all the ingredients and seasonings together.
The hamburger is well beaten and shaped into small discs.
Stuff the cabbage rolls tightly into the pot, leaving no gaps.
Fried chicken needs eggs in the batter to be moist and tender.
Vegetable meat rolls are cooked from the end.
Japanese sweet and sour pork has fewer ingredients and thinly sliced ​​meat.
Press down on the chicken with a pot lid to cook the skin until crispy.
When the ginger meat starts to release juices, turn it over.
Shabu-shabu doesn't boil
Bulgogi becomes tender when mixed well with seasoning.
Minced meat cutlets are moist with plenty of onion and breadcrumbs.
For the shrimp tempura, skewer it and straighten it.
The batter for the fried food should only contain egg yolks to make it crispy.
Grilled mackerel with salt until the eyes turn white.
The grilled marinated fish is seasoned repeatedly and persistently.
Fish stew is made by boiling the fish and seasoning together from the beginning.
Braised radish is made by blanching the radish and radish once and then braising them.
Curry rice is made by frying onions over medium heat until browned, creating a 'delicious pot'.
When making mapo tofu, if you boil the tofu in advance, the inside will be soft and the outside will be firm.
The ratio of nutritious rice is 1 tablespoon of soy sauce to 1 cup of rice.
For fried rice, press the rice with a spatula to make it fluffy.
In Peperoncino Spaghetti, salt is not spared when boiling the pasta.
If you don't have a steamer, you can make 'hell steamed' cup eggs.

Delicious and honest rice
White rice and miso soup
When it comes to white rice, the way you wash the rice is crucial.
Wash the first water quickly and thoroughly, then discard it.
Salted rice balls stick together when hot.
Grilled rice balls are made by mixing soy sauce into rice and then kneading it together.
You can enjoy the flavor of miso soup without boiling it.

Surprisingly, everyone doesn't know
How to bring out the flavor of vegetables
When stir-frying vegetables, take your time over medium heat to bring out the flavor and sweetness.
Cabbage Mushroom Bacon Soup
Stir-fried vegetables seasoned with salt
Chinese stir-fried meat
When blanching green leafy vegetables, always add salt to preserve their flavor.
Pickled wild chives
Spinach and Sesame Salad
Litigation debt relief
Vegetable rice
The stew tastes better as it cools.
braised pumpkin
Chicken and Root Vegetable Stew
Braised cabbage and block bacon
Cucumber salad is not pickled
Cucumber Salad Toast
Cucumber and seaweed salad
Vegetarian cold soup
Sour rice with cucumber and fried egg
Do not peel the burdock root.
Braised burdock
Burdock fritters
Braised burdock and beef
Green asparagus is steamed to lock in its flavor.
Steamed green asparagus
Stir-fried green asparagus and cherry tomatoes
Green Asparagus and Cheese Omelet
When grinding radish, use the green part
Dried mackerel and seasoned radish salad
Salmon and Radish Stew
Spaghetti with cod roe and radish
Although dried radish is dried, its freshness is its lifeblood.
Radish miso soup
Tuna salad with dried radish
Braised radish greens and vegetable fish cakes
Radish and Carrot Egg Pancake
radish sprout pouch
Pound the yam and grind the Yamato yam to consume all the nutrients in the yam.
Chewy Yam and Okra Salad
A little smelly majeop rice bowl
Braised beef with yam
Tuna sashimi and marinated liver
Yamatoma Kimbap Twigim

It's so simple I want to try making it.
How to eat meat and seafood more easily
Place the chunks of meat in cold water.
Braised pork belly
French-style chicken leg stew
It's convenient to know a variety of fish and grill recipes.
Grilled mackerel curry
Butter-grilled salmon fillet
Grilled tuna with yuzu pepper
Daegu Breadcrumb Grill
Grilled Defense Miso
To clean the mackerel, run your thumb along the central bone and then wash it well.
Chopped mackerel sashimi
Italian-style grilled sardines
Fried mackerel with sweet and sour soy sauce
Squid can be lightly cooked or thoroughly cooked.
Squid and green onion salad
Stir-fried squid and tomatoes
Squid and Toran Stew
Soak clams in 3% salt water and place in a dark, quiet place.
Steamed clams in white wine
Clam, green onion, and ginger soup
Clam noodles

I was so familiar with it that I didn't care
How to Make a Delicious Side Dish with Eggs
Boil eggs in boiling water.
boiled eggs
Boiled egg rice bowl with a sweet, honey-like yolk
egg sandwich
For an omelet, add the eggs before the butter is completely melted.
Plain omelet
Tomato and Onion Omelette
Japanese omelet
Spanish Omelette
Egg yolk is not made by whisking eggs too much.
Egg rice bowl
Burdock and Chicken Stew
Tofu and Egg Boiled
Thick egg rolls are boldly pierced with chopsticks and rolled up.
Sweet scrambled eggs
Cod roe omelet
Again, broth egg rolls

There's also this recipe!
How to cook delicious tofu, yubu, and fried tofu
Drain the tofu.
Just placing it on a kitchen towel is enough
Stir-fried tofu and yeoju
3 types of cold tofu sauce
Tofu Burger
Add kelp to the clear tofu soup until the bottom of the pot is no longer visible.
Clear tofu soup
Drain the oil from the fried tofu and tofu with a paper towel.
Yubu Onion Pizza
Yubu dry curry
Fried Tofu and Water Parsley Soy Milk Soup
Fried tofu and pork in oyster sauce

Food Storage: Room Temperature / Refrigerate / Freeze

Winner of the Japanese Cooking Recipe Book Award for three consecutive times
Easy Japanese home cooking taught by Seo Yukiko!

As interest in healthy meals increases with cooking and eating shows becoming the trend these days, interest in simple and neat 'Japanese home cooking' that can be easily made at home is also increasing.
This book, "100 Japanese Home Cooking Recipes," was published to suit this trend and contains recipes for authentic Japanese home cooking.
This book, which won the 2015 [Japanese Cooking Recipe Book Award], is a collection of recipes from the author's own experiences. It contains the author's know-how in detail, from home-cooked meals prepared with care by his mother, easy side dishes prepared according to the characteristics of each ingredient, and even cooking tools and seasonings that are good to use at home.

Everyone, including beginners and those who enjoy cooking and cook frequently, has probably had the experience of the seasoning not being as good as expected or the food not turning out right.
In this book, the author explains in detail and in an easy-to-understand manner why food tastes good, and conversely, why it tastes bad, and explains the reasons and secrets. The important parts are organized so that they can be seen at a glance with large photos.

Also, the first part of this book contains 24 tips on how to make side dishes that are often prepared at home more delicious, including how to measure seasonings that can be used as a basic cooking method, and it also introduces how to make freshly cooked rice and delicious miso soup, which can be considered the basics of home cooking.
The section organized by ingredient contains know-how for preparing a delicious meal through optimal cooking methods for each ingredient, such as side dishes that bring out the flavor of vegetables, menus using meat and seafood that are essential for main dishes, side dishes made with eggs that are nutritious and go well with any ingredient, and tofu dishes that go well with any seasoning, whether Japanese, Western, or Chinese.