Let's Cook Japanese Food!: Everyday Recipes for Authentic Dishes by Amy Kaneko

  • Fried soft tofu in sweet soy sauce (Agedashi dofu) (page 26)

    from Let's Cook Japanese Food!: Everyday Recipes For Home Cooking Let's Cook Japanese Food! by Amy Kaneko

    • Categories: Appetizers / starters; Main course; Cooking for 1 or 2; Japanese
    • Ingredients: soft tofu; canola oil; green onions; fresh ginger; hon tsuyu sauce
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Notes about Recipes in this book

  • "As you like it" pancake (Okonomiyaki)

    • gamulholland on August 22, 2021

      This has become a big favorite with our kids— less so my husband, although he loves Japanese food (he finds it a bit greasy.) I go pretty heavy on the cabbage, and light on the batter. I probably use more cabbage than the recipe calls for. My family liked it so much that I ordered the Kewpie mayonnaise and the okonomi sauce and bonito flakes to go with it.

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  • ISBN 10 1681883090
  • ISBN 13 9781681883090
  • Published Mar 07 2017
  • Format eBook
  • Page Count 277
  • Language English
  • Countries United States
  • Publisher Weldon Owen

Publishers Text

Turn your idea of difficult Japanese cooking on its head with this new edition of "Let's Cook Japanese Food!' People love Japanese food but think they have to go out to a restaurant to get it. But it's something everyone can cook, easily and deliciously, at home! When you think Japanese food--it's sushi, or ramen, or raw fish--or just too hard. Amy Kaneko, an American married to a Japanese husband, learned from the best--her mother-in-law and sister-in-law--and brings her culinary experience to your kitchen. Using easy-to-find ingredients, familiar techniques, and authentic flavors, you won't believe how simple it is to make real Japanese food that is this delicious. Home-style Japanese cooking is demystified in this refreshing and informative cookbook. After marrying into a Japanese family, the American author was taken under her mother-in-law's wing to learn the ins and outs of Japanese cooking. Here she presents her acquired knowledge in an appealingly designed book with Japanese graphic motifs and color photos. The recipes themselves are a mix of family favorites and restaurant dishes Kaneko learned to recreate at home. Yet readers will see few of the familiar foods available in Japanese restaurants in the U.S. Instead, the book illustrates how to make Japanese home-style favorites, like Gyoza and Tempura, as well as Yoshuko dishes combining Japanese and Western influences, like Curry Rice, and Omu Rice, an omelet stuffed with tomato-y chicken fried rice. In a helpful glossary, Kaneko identifies the basic ingredients and equipment needed to recreate these recipes in an average Western kitchen. Chapters devoted to Tofu and Eggs; Vegetables, Fish and Shellfish; Meat and Poultry; and Rice Noodles and Dumplings intersperse recipes with boxes that highlight Japanese traditions and recollections on the author's time living in Tokyo.

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