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    Just One Cookbook - Essential Japanese Recipes
    Just One Cookbook - Essential Japanese Recipes
    Just One Cookbook - Essential Japanese Recipes
    Ebook122 pages42 minutes

    Just One Cookbook - Essential Japanese Recipes

    By Namiko Chen

    4.5/5

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    About this ebook

    Since elementary school, I spent almost every evening in my mother's kitchen helping her prepare dinner. She showed me that cooking can be fun and simple recipes really can be delicious! I cherish all the tips and tricks she taught me and incorporate them into my daily cooking, using fresh, high quality ingredients.

    This cookbook is a collection of the most popular recipes shared on my blog, Just One Cookbook, over the past three years. It includes classic Japanese recipes like chawanmushi, gyudon and kitsune udon, as well as modern favorites like California rolls and green tea ice cream. Enjoy!
    LanguageEnglish
    PublishereBookIt.com
    Release dateApr 26, 2016
    ISBN9781456621445
    Just One Cookbook - Essential Japanese Recipes

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    • 5/5
      love it, easy to understand basic recipes​. recommended for beginners

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    Book preview

    Just One Cookbook - Essential Japanese Recipes - Namiko Chen

    Pinterest

    BASICS + PANTRY

    DASHI

    MISO SOUP

    STEAMED RICE

    SUSHI RICE

    PANTRY BASICS

    DASHI

    • • •

    Used in many Japanese recipes, this stock is made from kombu (dried kelp), bonito flakes (shaved skipjack tuna), sardine, or a combination of all or two of them which creates a unique umami flavor.

    YIELD: 3 1/2 CUPS

    PREP: 5 MIN

    COOK: 35 MIN

    INGREDIENTS

    0.7 oz (20 g) kombu

    3 cups (30 g) loosely packed katsuobushi (dried bonito flakes) - omit for vegetarian/vegan Kombu Dashi

    4 cups (1000 ml) water (or 8 cups - see Note)

    Notes:

    1. If you don’t need strong dashi flavor, you can replace 4 cups of water with 8 cups.

    2. If you are not using dashi right away, save it in a bottle and keep in the refrigerator for 3-7 days or in the freezer for 3 weeks.

    STEPS

    1. Gently clean the kombu with a damp cloth, without removing the white powdery umami substances. Make a couple of slits on the kombu.

    2. Put the kombu and water in a saucepan and soak for 2-3 hours (at least 30 minutes).

    3. Slowly bring to a boil over medium low heat. Just before boiling, turn off the heat and remove the kombu. If you don’t remove the kombu, the dashi will become slimy and bitter.

    4. For vegetarian Kombu Dashi, strain the dashi through a sieve lined with a paper towel set over a bowl.

    5. For regular Dashi, let the dashi cool a bit. Add the katsuobushi and bring it to a boil again. Once the dashi is boiling, reduce the heat and simmer for 30 seconds. Turn off the heat and let the katsuobushi sink to the bottom, about 10 minutes.

    6. Strain the dashi through a sieve lined with a paper towel set over a bowl. Gently twist and squeeze the paper towel to release the extra dashi into the bowl.

    CLICK! TO VIEW PHOTO INSTRUCTIONS

    DAIRY FREE • VEGAN • SOY FREE • GLUTEN FREE

    MISO SOUP

    • • •

    Most Japanese meals are served with a bowl of miso soup and steamed rice.

    The secret to delicious miso soup is good dashi. Experiment and try adding seasonal ingredients to miso soup!

    SERVES: 3-4

    PREP: 5 MIN

    COOK: 5 MIN

    INGREDIENTS

    3 cups dashi

    3 Tbsp. miso*

    6 oz silken tofu or soft tofu, drained, cut into 1/2" (1 cm) cubes

    2 tsp. dried ready-to-use wakame (seaweed), rehydrated

    1 green onion/scallion, finely sliced

    Notes:

    1. For vegetarian miso soup, use kombu dashi.

    2. For quick dashi, put 1 1/4 tsp. dashi powder (or 1 dashi packet) in 3 cups water.

    3. Each brand or kind of miso has different level of saltiness; therefore, add miso 1 Tbsp. at a time and taste the soup before you add more miso.

    *Use gluten-free miso to make this recipe gluten-free.

    STEPS

    1. In a medium saucepan, bring dashi to a boil and turn off the heat.

    2. Put 1 Tbsp. of miso in a ladle and scoop some dashi from the saucepan. Blend it until it is thoroughly mixed and pour back to the saucepan. Continue this process until miso is all used. Usually for each cup of dashi, you will need about 1 Tbsp. of miso.

    3. Add tofu to the soup and stir gently without breaking the tofu. Return to a slight simmer until heated through. Be careful not to boil the miso soup because miso will lose flavor.

    4. Place the wakame and green onion in each bowl. Pour miso soup into the bowls.

    CLICK! TO VIEW PHOTO INSTRUCTIONS

    GLUTEN FREE •

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