100 Recipes from Japanese Cooking by K. Kondo and Koichiro Hata

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  • Rinshin on July 04, 2020

    Simmered beef with vegetables, umani page 183 Rolled beef and asparagus page 185 Tempura page 187 Deep fried marinated chicken, tatsuta age page 191 Tonkatsu page 193 Deep fried mixed kebabs, kushi age page 195 Deep fried flounder boat page 197 Deep fried tofu with amber sauce page 199 Deep fried eggplant sandwiches page 201 Deep fried shrimp with cornflake batter page 203 Deep fried sardine balls page 205 Savory egg custard cup page 207 Steamed turnop and eel in amber sauce page 209 Sake steamed clams page 211 Chilled soba noodles with nori page 213 Duck nanban soba noodles page 215 Udon noodles in clay pot, nabeyaki udon page 217 Curry udon page 219 Udon noodles in a pit, kaka-age udon page 221 Chilled somen noodles page 223 Sweet red bean paste page 225 Sweet red bean soup with mochi, zenzai page 227 Dorayaki page 229 Skewered dumplings with brown sauce, mitarashi dango page 231 Japanese jello page 233 Candied sweet potatoes , daigaku imo page 235

  • Rinshin on July 04, 2020

    Sukiyaki page 125 Shabu-shabu page 127 Seafood and chicken pot, yose nabe page 129 Oden page 131 Chicken pot, tori no mizutaki page 133 Simmered tofu page 135 Okonomiyaki page 137 Grilled eggplant page 139 Rolled omelette, dashimaki tamago page 141 Salt grilled clams page 143 Yellowtail teriyaki page 145 Yakitori 147 Steak teriyaki page 149 Ginger pork saute, shoga-yaki page 151 Stuffed salon with potato salad page 153 Tofu dengaku page 155 Taro tumbles page 157 Braised meat and potatoes, nikujaga page 159 Sauteed burdock, kinpira style page 161 Simmered acorn squash with deep fried tofu page 163 Simmered Chinese cabbage with deep-fried tofu page 165 Braised hijiki seaweed page 167 Simmered freeze-dried tofu page 169 Boiled daikon with miso soup page 171 Chicken and vegetables chikuzen style page 173 Simmered rockfish, nitsuke page 175 Simmered mackerel in miso page 177 Braised pork Nagasaki-style, buta kakuni page 179 Chicken, Jibu-ni-style page 181

  • Rinshin on July 04, 2020

    Spinach with sesane dressing page 91 Marinated watercress page 93 Vinegared vpcrab and cucumber page 95 Grilled mushrooms with ponzu page 97 Marinated salmon and octopus page 99 Beef salad page 101 Chicken escabeche, Nanban-style page 103 Okra and mountain yam with wasabi sauce page 105 Shrimp and leeks with mustard-miso sauce page 107 Chicken with grapefruit in almond sauce page 109 Crab and avocado with golden yolk sauce page 111 Pickled vegetables Japanese-style page 113 Sweet vinegared pickles page 115 Tuna sashimi with grated radish page 117 Sea bream sashimi with Chinese dressing page 119 Quick seared beef, beef tataki page 121 Seafood salad page 123

  • Rinshin on July 04, 2020

    Dashi, basic stock page 31 Tofu and wakame seaweed miso soup page 33 Beaten egg soup page 35 Miso soup with pork and vegetables page 37 Clam soup page 39 Scallop and vegetable soup, Sawa-style page 41 Clear soup with shrimp balls page 43 Tofu, pork, and vegetable soup, Kenchin-style page 45 Soup with rice cakes, ozoni page 47 Boiled rice page 49 Rice with chicken and vegetables, kayaku gohan page 51 Chestnut rice page 53 Green pea rice page 55 Red rice with azuki beans p, Seki-han page 57 Chicken n egg on rice, oyakodon page 59 Beef bowl, gyu-don page 61 Tempura bowl page 63 Pork cutlet bowl, katsu don page 65 Minced chicken and egg bowl, soboro don page 67 Salmon and pickle rice page 69 Crab risotto page 71 Tea and rice with sea bream tai chazuke page 73 Sushi rice page 75 Nigiri sushi page 77 Do-it-yourself sushi rolls page 81 Scattered sushi, barazushi page 83 Sushi pockets, inari zushi page 85 Thick rolled sushi page 87 Sea bream sushi logs page 89

  • Rinshin on July 03, 2020

    Pork cutlets with sauce, page 193. Traditional pork tonkatsu recipe with sauce ingredients mimicking store bought tonkatsu sauce. Good results.

  • Rinshin on July 03, 2020

    Deep fried mixed kebabs, page 195, excellent instructions using seasonal vegetables and seafood for this Osaka specialty.

  • Rinshin on July 02, 2020

    It is my go to book of all common Japanese recipes. Excellent Japanese cookbook written in both Japanese and English. Black and white photos with some illustrations. This book covers wide area of home cooking and some family restaurant food offerings. Written by Japanese authors. Highly recommend.

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  • ISBN 10 4770020791
  • ISBN 13 9784770020796
  • Published Feb 28 1999
  • Format Paperback
  • Page Count 272
  • Language English
  • Countries Japan
  • Publisher Kodansha Europe Ltd
  • Imprint Kodansha International Ltd


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