Japanese Hot Pots

Author: Tadashi Ono
Publisher: Ten Speed Press
ISBN: 9781607741312
Size: 10.13 MB
Format: PDF, Mobi
View: 49

Chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they're simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan. Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy.

Donabe

Author: Naoko Takei Moore
Publisher: Ten Speed Press
ISBN: 9781607747000
Size: 16.63 MB
Format: PDF, Docs
View: 87

A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe. Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.

Japanese Soul Cooking

Author: Tadashi Ono
Publisher: Ten Speed Press
ISBN: 9781607743538
Size: 16.29 MB
Format: PDF, ePub
View: 96

A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan—the hearty, flavor-packed dishes that everyone in Japan, from school kids to grandmas, craves. In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, such as ramen, soba, udon, and tempura. Others are lesser known Japanese classics—such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms—that will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family. Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday Japanese life, bringing beloved Japanese comfort food to Western home cooks for the first time.

The Japanese Hotpot Book

Author: Martha Stone
Publisher: Martha Stone
ISBN:
Size: 18.15 MB
Format: PDF, Kindle
View: 91

Whenever Japanese cuisine is the topic of a conversation, sushi is probably the first thing that comes to mind. However, sushi is actually more of a restaurant type of Japanese cuisine. If you want to have the taste of authentic home-style Japanese cooking, then the hotpot is the answer. Hotpots have always been part of the Asian food tradition and are definitely the quintessential comfort food. In Japan, hotpots are thus enjoyed not just for their taste but also asa unique dining experience that brings the family together. Experience delicious andhomey dining with "The Japanese Hotpot Book: How to Cook Simple, Authentic Japanese Hot Pot Dishes." This book will feature 36 easy-to-follow Japanese hotpot recipes, including tips and a bit of history for you to enjoy.

The Japanese Grill

Author: Tadashi Ono
Publisher: Ten Speed Press
ISBN: 9781607740667
Size: 20.57 MB
Format: PDF, ePub, Docs
View: 40

American grilling, Japanese flavors. In this bold cookbook, chef Tadashi Ono of Matsuri and writer Harris Salat share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso. Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish. Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic–Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. Ono and Salat include menu suggestions for sophisticated entertaining in addition to quick-grilling choices for healthy weekday meals, plus a slew of delectable sides that pair well with anything off the fire. Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in The Japanese Grill—both contemporary and authentic—you’ll become a believer, too. From the Trade Paperback edition.

Chinese Hotpots

Author: Martha Stone
Publisher: Martha Stone
ISBN:
Size: 16.32 MB
Format: PDF, ePub, Docs
View: 85

Hotpots make the perfect, simple family-style meal. Meat, veggies, seafood and other ingredients burbling inside the pot, together with a flavorful stock makes the perfect get-together meal. As a part of the Asian food tradition, hotpots are quite famous around the area. Taking its roots from Mongolia, the Chinese have since then taken and developed the basics of hotpot cooking, molding and melding it to their own cooking traditions. The Chinese have made the hotpot truly their own by using local ingredients that are indigent in the particular region they are from. For example, the Chongqing version makes use of spicy Sichuan peppers while the Manchurian version often tastes a bit sour with the addition of suan cai or Chinese sauerkraut. Have a taste of classic Chinese hotpot dishes with “Chinese Hotpots: Simple and Delicious Authentic Chinese Hot Pot Recipes!” This book will feature 35 simple and easy-to-follow Chinese hotpot recipes, including tips and a bit of history about this unique Chinese dish.

Takashi S Noodles

Author: Takashi Yagihashi
Publisher: Ten Speed Press
ISBN: 9781607742012
Size: 19.12 MB
Format: PDF, ePub
View: 80

A collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes. Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's distinct regional identity. An expert guide, Takashi recalls his youth in Japan and takes cooks on a discovery tour of the rich bounty of Japanese noodles, so readily accessible today. Takashi's exuberance for noodles ranging from Aje-Men to Zaru is sure to inspire home cooks to dive into bowl after soothing, refreshing bowl. "A wonderfully talented chef." --Chef Eric Ripert "Noodle fans with a stocked pantry will find plenty to slurp about." --Publishers Weekly