Let's Cook Japanese Food!: Everyday Recipes for Home Cooking"Yum!" thought Amy Kaneko when she tasted the Japanese home cooking she'd married into. Even better, turned out it uses easy-to-find ingredients, and she couldn't believe how simple the techniques are for food this delicious. This terrific cookbook showcases 70 of Amy's favorite recipes, includingTonkatsu (crispy pork cutlets in a tangy sauce) and Onigiri (cute little rice balls stuffed with salmon). A glossary describes the more unusual ingredients and a source list makes it a snap to find and use Japanese specialties such as daikon, miso, and wasabi. It's tasty, it's practical, it's a wow with family and friendsso Let's Cook Japanese Food! |
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bacon beef boil bowl bring broth brown butter cabbage canola chicken chili chopsticks coat cold combine cook cool cover crispy croquettes dashi deep-frying diner dipping dish drain eggplant evenly fish flavor flour fresh fried frying pan garlic ginger green onions grill ground half hands heat immediately inches ingredients Japan Japanese keep markets meal meat medium minced minutes mirin miso mixture mushrooms neutral oil noodles omelet panko paper towels paste peeled pepper pieces plate popular pork potatoes pound prepare ramen ready recipes remove restaurants rice roll sake salad salt sauce saucepan seeds Serves sesame oil shallow shrimp side simmer skewers sliced soba soft soup soy sauce spoon stir sugar sweet tablespoons taste teaspoon temperature tender thick tofu tonkatsu transfer turn usually vegetables vinegar yellow