Japanese Soul Cooking: Ramen, Tonkatsu, Tempura and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat
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Reviews about Recipes in this Book
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Osaka-style okonomiyaki
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Serious Eats
The finished dish may look elaborate, but there's really not much to cooking good okonomiyaki. Flipping them is almost as easy as a regular ol' American pancake.
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Vegetable tempura
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Serious Eats
I've made tempura a few times, but never with such exacting precision. My tempura broccoli, carrots, and kabocha squash slices were light, crisp, and golden—in other words, pretty much perfect.
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Kamo nanban soba
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Serious Eats
Duck is not something I'd normally associate with Japanese food, but it's faint gaminess pairs nicely with the earthy soba noodles.
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Oyakodon
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Serious Eats
If you're looking for a new quick, comforting weeknight meal this winter, look no further than this chicken donburi. Seriously, so good.
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Classic pork gyoza
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Serious Eats
Follow the cooking directions to the letter and you won't be disappointed. Yes, you'll probably make a huge mess when you start to pan-fry, but all that oil clean-up will be worth it...
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Yakisoba
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Fine Cooking
Fresh ramen noodles are stir-fried with vegetables, pork, sesame oil, sake, Worcestershire, & tonkatsu sauce in this tasty, comforting dish. It delivers authentic flavors and isn't at all complicated.
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Potato salada
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Fine Cooking
News to me: Potato salad is big in Japan. In this version, cucumber, carrot, and onion are briefly cured in salt before being tossed with potatoes dressed with exactly the right amount of mayonnaise.
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- ISBN 10 1909342580
- ISBN 13 9781909342583
- Published Feb 20 2014
- Format Hardcover
- Page Count 248
- Language English
- Countries United Kingdom
- Publisher Aurum Press Ltd
- Imprint Jacqui Small LLP
Publishers Text
A collection of 100 recipes that introduces Japanese comfort food to home cooks, exploring new ingredients, techniques and the surprising origins of popular dishes like gyoza and tempura. Japanese food is often thought of as precise, austere and time-consuming to cook. But along with the complicated (kaiseki and tea ceremony), there are also the simpler fried chicken dishes and street food. Through recipes, fascinating narrative and lush location photography, Tadashi Oni and Harris Salat explore Japan's long history of homey fare. Dishes such as ramen, soba, tempura and gyoza are included, as well as rice bowls, okonomiyaki and savoury pancakes, perfect for a week-night meal or weekend entertaining.Other cookbooks by this author
- The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables
- The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables
- The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables
- Japanese Hot Pots: Comforting One-Pot Meals
- Japanese Hot Pots
- Japanese Hot Pots: Comforting One-Pot Meals
- Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
- Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
- Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
- Takashi's Noodles
- Takashi's Noodles
- Takashi's Noodles