When you think of Japanese home-cooked food, what comes to your mind? It's the steaming tonkotsu ramen , the exquisite sushi set, or the delicious lunch box that students open at lunch... The first thing that pops up in the mind of Japanese drama lover Chimei-kun is - Uncle Goro from "The Lonely Gourmet" Dine on a variety of delicacies.
It is enviable for Goro who travels around the streets to fill his stomach in various small restaurants. However, if you want to eat healthy and delicious refreshing Japanese food at any time, it is best to make it at home~
The book "Easy Cooking of Delicious Japanese Food" recommended today is as its name suggests, even a novice can get started quickly! The author Nozaki Yoko is the chef of Tokuyama Restaurant and Bunshan Restaurant in Tokyo. He is not restricted by traditions and habits, and believes that the starting point of cuisine lies in home cooking.
Chef Nozaki has written extensively. He has written all his research results in his book without hesitation. The original intention of writing is , hoping to help enrich the daily dining table of the family, so that readers can enjoy throughout their lives. . Now let us open the cooking tips dedicated by Japanese food masters and learn to make delicious Japanese food~
If you can make soup, you can make Japanese food!
4 quick dishes, 8 private soup stock
Various seasoning secrets
Super popular Japanese celebrity chef’s hands-on cooking instruction
[Japanese] Nozaki Hiroshi
June 2022
Huazhong University of Science and Technology Press -The book is the most beautiful
Make it simple, if you can make soup, you can make Japanese food!
What worries you when making food? The answer Chef Nozaki hears most often is, "It doesn't season things well when you cook them."
Stewed food is the most difficult to make in Japanese cuisine. For this reason, restaurant chefs will use the universal soup base as a basis, thickening or lightening it to achieve a delicious balance. This book introduces 's convenient method of seasoning by adjusting the proportion when cooking at home. All you need to do is learn Chef Nozaki's soup base preparation method, master the proportions of various flavored soup bases, and successfully prepare the soup base, which is the key factor that determines the taste of the dish, and the chance of successful cooking will be greatly increased.
There are three seasoning ratios, all of which can be made by any family at any time: ① universal 8:1:1 soup base (stock or water 8: soy sauce 1: mirin 1); ② salty soup base ( Based on 1 liter of water or stock, plus 1 teaspoon each of salt, light soy sauce and wine); ③ salty and sweet 5:3:1 soup base (mirin 5: wine 3: thick soy sauce 1).
Stills from " My Story is a Long Story "
Zhimeijun's favorite is the third salty-sweet soup base. As long as the proportion is right, you don't need to go to a Japanese restaurant, you can eat beef sukiyaki at home while watching the drama. Damn !
Beef Sukiyaki Pot
Ingredients:
Beef pork belly 300 grams
Konjac shreds 1 bag
Burdock 1/2 root
1 green onion
1 piece of fried tofu
1 handful of chrysanthemum
Salty and sweet soup base
Appropriate amount of eggs
20 grams of minced ginger
A small amount of salad oil
Production method:
. Wash the burdock and cut it into thin slices diagonally. Cut green onions diagonally. Blanch the konjac shreds, drain the water, and cut into 15 cm long strips. Take the leaves of chrysanthemum chrysanthemum and cut them in half. Cut the tofu into 10 equal parts. The salty and sweet soup base is mixed in advance and set aside.
. Pour salad oil into the pot to preheat, add shredded konjac and stir-fry, evaporate the water, add burdock, tofu and shredded konjac and stir-fry together.
. Pour the soup base, turn on high heat to evaporate the alcohol, add beef and green onions, observe the ingredients in the pot, add chrysanthemum at the right time, stir the eggs in the bowl, and serve with minced ginger.
Simplify the complex, abandon the cumbersome production methods, and just like doing experiments, follow Chef Nozaki to easily make Japanese dishes at home. You will find that cooking can be so simple!
Use common ingredients to make delicious dishes
You don’t have to go to a private restaurant to eat authentic Japanese food. Daily ingredients bought at the market can also be transformed into classic Japanese family dishes in minutes: potato stew, Chikuzen, Oden , Beef and bamboo shoots and eggs, dried fish rice, pork and sweet potato rice, vegetable soup, pork soup , salmon soup, oil tofu chrysanthemum soup, gluten soup, tomato soup, hoe roasted chicken, sweet boiled mushrooms...
Total in the book Contains 54 common Japanese dishes , almost all of which use common household ingredients. However, after being "baptized" by soup base or sauce, these ingredients can be transformed into delicious dishes. Here are two classic recipes. If you are interested, try them out!
Potato stew
Ingredients:
Pork belly 150g
Potatoes 250g
Carrots 100g
Onions 150g
konjac shreds 1/2 bag
snow peas 6 pieces
universal soup base
kelp 5 cm square 1 piece
production Method:
. Peel the potatoes and carrots and cut them into bite-sized pieces. Cut the onions into 3 cm wide half-moon shapes. Cut the pork into 5cm long strips and shred the snow peas.
. Put enough hot water into the pot, add potatoes, carrots, onions and konjac shreds at the same time, take out and control the water. Use the same pot of water to blanch the pork and control the moisture in the same way.
. Pour the soup and kelp into the pot, add potatoes, onions, carrots and konjac shreds, turn on medium heat, cover the pot and turn to low heat.
. When the soup in the pot is boiled until only half of it is left, add the pork, and when the juice is reduced, add the snow peas.
Pork and ginger roast
Ingredients:
2 pieces of pork loin
A little salt
A little pepper
Salad oil 1 tablespoon
Sauce (30 ml soy sauce; 30 ml mirin; 60 ml wine)
A little grated ginger
Side dish (cabbage 4 slices, appropriate amounts of cucumber and celery)
Production method:
. Cut off the fascia of the fat and red meat parts, sprinkle salt on both sides, let it sit for 15 minutes, and wipe off the surface moisture (if you sprinkle too much salt, rinse it off quickly with water) ).
. Pour salad oil into the pan, sprinkle the pork with pepper, put it in the pan, and fry over low heat for about 3 minutes. Wait until half of the meat is heated and turns white, then flip and fry the other side for about 2 minutes.
. Stir the sauce evenly, pour it into the pot in step 2, turn on high heat, and after boiling, gently mix the soup and pork in the pot, and take out the pork. Turn on medium heat to reduce the juice. When the soup begins to thicken, return the pork to the pot and repeat the above operation 5 to 6 times.
. Add minced ginger before serving, and pour the soup over the meat continuously.
. Cut the pork into convenient eating sizes, scoop it out, and place shredded cabbage, sliced cucumber and celery on the plate.
Get Japanese cooking tips easily
There are many tips on Japanese cooking in the book. They may seem inconspicuous, but they are the key factors that determine the success or failure of Japanese food. It is these details that determine the success of amateur Japanese cooking. Enthusiast level.
Q
Why should we use rice water when blanching radish ?
A
If you find it troublesome to blanch the water, you can also stew it directly, but this will take longer to stew, and you will have to add more soup base. Many people know that rice water should be used when blanching radishes. This is because the starch in the rice water can absorb the bitterness and dirt released by the radish, making the radish more delicious.
Q
Why do you have to tear the boiled chicken breast open by hand and put it on the plate?
A
Please take a closer look at the cooked chicken breast. You can see fiber-like grain patterns on the chicken breast. The root parts are different, some are vertical and some are horizontal. Tear it along the grain of the chicken, which has a different texture than cutting it with a kitchen knife.
Q
Why does the stock not use chicken bones but chicken legs?
A
The chicken skeleton only has bones. Even if the broth is extracted, there is nothing to eat. If you use chicken legs, you can stew the meat to bring out the delicious flavor, and the chicken legs after cooking the soup can also be used to make side dishes. Best of all, making stock from chicken thighs is faster and easier than using chicken bones, which takes more time.
Q
Why is it not necessary to stew tofu over high heat?
A
If you stew over high heat, liquid convection will make the soup turbid. Instead of simmering, simmer the ingredients over low heat to keep the soup steaming. Enjoy the soupy tofu!
[Japan] Nozaki Hiroshi
June 2022
Huazhong University of Science and Technology Press - Books to the United States
Extended reading
"The Soul of Japanese Food"
[Japan] Murata Yoshihiro
2021 9 month
Huazhong University of Science and Technology Press-There are books The most beautiful
In 2013, Japanese cuisine was selected into the world intangible cultural heritage in the name of "Japanese food". This book is a summary of the essence of Japanese food culture by Mr. Yoshihiro Murata, the "godfather of Japanese food" and the third generation descendant of the Kyoto star restaurant "Kikunoi" . As a descendant of a famous Japanese food master, Mr. Murata used simple and plain language to describe the soul of Japanese food in his eyes.
Washoku has won the favor of diners with its use of local ingredients, emphasis on seasonal festivals, and unique interpretation of fresh flavors. Yoshihiro Murata is committed to teaching the public about cultural etiquette, utensils, service concepts and other related knowledge, and carefully produces delicacies that need to be tasted with heart. He believes that only by understanding some of the rituals and activities that have been passed down from generation to generation by the Japanese people and are still popular today, as well as the food culture that is full of Japanese views on nature and aesthetic awareness, can we truly understand the soul of Japanese food and its roots, and on this basis, inherit and inherit Japanese food. Handed down.
After reading this book, even if you have no idea about Japanese food before, you will be able to understand what it is. Understanding ingredients is the life of Japanese cuisine. Of course, the most important thing is to know what exactly Japanese food eats, how to eat it and why. Eat . Readers who are already interested in or have a certain understanding of Japanese food culture will be able to gain more knowledge, inspiration and insights from this book.
"Appreciation of Four Seasons Kaiseki Cuisine: Kyoto Hyotei Tea Ceremony"
[Japan] Takahashi Eiichi
April 2021
Huazhong University of Science and Technology Press - There is a book to the United States
This book introduces in detail the famous Kaiseki cuisine "Hyotei" in Kyoto Pavilion’s monthly menu. The content explains one by one from the basic cooking rules, cooking techniques to the presentation of the dishes . It can be said to be a textbook for to learn kaiseki cuisine.
This book collects four-season kaiseki menus and food collections from January to December. It starts with an introduction to tea ceremony kaiseki, then goes on to the making of kaiseki dim sum dishes, kaiseki seasonal receptions, etc. What is commendable is that this book expresses content that is difficult to understand and grasp, such as the process of kaiseki , the school of kaiseki , and the application of tea ceremony, in a simple and easy-to-understand way, so that it can be enjoyed by both refined and popular people.
This book integrates the life experience of the author Eiichi Takahashi and is a very practical book. Through this book, readers not only understand Kaiseki cuisine from the etiquette, but also understand the connotation of Kaiseki cuisine from a deep level, thereby grasping the whole picture of Kaiseki cuisine.
"The Complete Book of Japanese Food: 100 Ingredients and Cooking Techniques"
[Japan] Shibata Shoten
March 2020
Huazhong University of Science and Technology Press - Books are the Best
If you want to understand Japanese cuisine, you have to examine and analyze it from a historical perspective. Japanese cuisine.
The upper part of the book is fish and meat, and the lower part is vegetables. has more than 100 kinds of classic Japanese ingredients and recipes. , has more than 1,000 step-by-step diagrams and schematic diagrams. explains in simple terms what is regarded as Japanese cuisine. Basic ingredients, classic Japanese dishes based on them, and suggestions on how to enjoy them. The author introduces the relevant food culture in detail from the name origin, history and season of the ingredients. The columns after the chapters introduce Japanese traditional food culture according to different themes.
This book is . It is a super detailed cooking guide written for Japanese chefs and Japanese food lovers. Whether they are professional chefs in restaurants or ordinary food lovers, they can use the secret techniques taught in this book. , cooking professional-grade delicious dishes one after another.
