Cooking Japanese

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Cooking Japanese focuses on fresh, quality ingredi
 

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Page 46 - To make the dipping sauce, combine all the ingredients in a small bowl and stir until the sugar has dissolved.
Page 41 - Combine the shoyu, mirin, sake, ginger and juice, and garlic in a non-metallic bowl and add the chicken- Stir to coat, cover with plastic wrap and marinate in the refrigerator for 1 hour. Fill a deep-fat fryer or large saucepan one-third full of oil and heat to 180C (350F), or until a cube of bread dropped into the oil browns in 15 seconds.
Page 161 - ... available, place the tightly closed carrying case which contains the lenses into a pan of already boiling water. Leave the closed lens case in the pan of boiling water for at least 10 minutes. (Above an altitude of 7,000 feet, boil for at least 15 minutes.) Be careful not to allow the water to boil away. Remove the pan from the heat and allow to cool for 30 minutes to complete the disinfection of the lenses. NOTE: USE OF THE HEAT DISINFECTION UNIT SHOULD BE RESUMED AS SOON AS POSSIBLE. Chemical...
Page 143 - Put in a saucepan with 375 ml (13 fl oz/11/2 cups) water, Bring to the boil, then cover with a tight-fitting lid, reduce the heat to low and simmer for 15 minutes. Turn off the heat but leave the pan on the hotplate. Working quickly, remove the lid, lay a clean tea towel (dish towel) over the top, then put the lid on and set aside for 15 minutes.
Page 104 - ... and sake. Bring to the boil, then remove the konbu. Cover with a tight-fitting lid, reduce the heat to low and simmer for 1 5 minutes. Turn off the heat but leave the pan on the hotplate. Working quickly, remove the lid and place a clean tea towel across the top (to absorb excess moisture), then put the lid on for a further 1 5 minutes.
Page 28 - Soak the wakame in cold water for 5 minutes, or until rehydrated and glossy but not mushy. Drain well and set aside.
Page 63 - Reduce to a simmer, cover and cook for 30 minutes, or until the daikon is soft but not breaking up.
Page 116 - ... pan and set aside. Drain the gobo and lotus. Add the gobo and taro to the pan and cook, stirring frequently, for 2 minutes.
Page 147 - When all the diners are seated, pour the stock into the cooking vessel, cover and bring to a simmer. Each diner then picks up an ingredient or two with their chopsticks, and places it in the simmering stock for about 1 minute, or until just cooked.

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