Cooking the Japanese Way: Revised and Expanded to Include - download pdf or read online

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Extra resources for Cooking the Japanese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Example text

A bowl of menrui, or noodles, looks elegant when topped with cucumbers and mandarin orange slices. ) 33 Rice/ Gohan Rice is the staple food in Japan, and a typical Japanese meal always includes hot, steamed rice. ” 2 c. short-grain white rice, uncooked 1. Wash rice in a pan with cold water and drain in a sieve. 2¥ c. cold water 2. In a covered heavy pot or saucepan, bring rice and 2¥ c. water quickly to a boil. Lower heat and simmer until all water is absorbed (about 30 minutes). 3. * Preparation time: 10 minutes Cooking time: 40 minutes Serves 6 to 8 *For a simple but tasty variation of this recipe, just add 1 c.

8 oz. noodles, uncooked 1. Bring 6 c. of water to a boil. Add noodles and return water to a boil, stirring occasionally. Cook for about 20 minutes or until noodles are soft. 2. Drain noodles in a colander and rinse in cold water to stop the cooking process. 3. For hot noodles: set noodles aside and prepare broth. 4. For cold noodles: put noodles in refrigerator to cool while preparing the dipping sauce. Cooking time: 20 to 30 minutes Serves 4 Broth ingredients: 3 c. water 1 tbsp. dashinomoto* 4 tbsp.

Water 1 tbsp. dashinomoto* 4 tbsp. soy sauce 1 tbsp. sugar (or to taste) chopped scallions or dried pepper flakes (optional) 1. Combine all broth ingredients in a pan and bring to a boil. Add noodles and bring to a boil again to heat noodles. 2. Remove from heat and serve noodles with broth in 4 individual bowls. 3. Top noodles with chopped scallions or dried red pepper flakes, if desired. Preparation time: 10 minutes Cooking time: 5 to 10 minutes 36 1. Mix together all ingredients and pour into 4 small dishes for dipping.

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