Cooking Japanese Style

Presents

Japanese Home Cooking

E-Book(1st. Edition)
By: Naoko Yoshioka

Hello Everyone,

Thank you for downloading my Free E-Book. This is my first one that I have done, if
this is a success. I may come out many more Editions of Japanese Home Cooking E-Books. I
hope you enjoy reading, making these recipes, and surely eat it also. For Any question about
the recipes listed, feel free to contact me at anytime. Thanks again and Enjoy.

Your Friend,
Naoko

Visit Me: Cooking Japanese Style

Contact Me: nao@naokoscooking.com

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 Content
Baked Fish with Vegetables (白身魚のオーブン焼き)

Beef Steak Japanese Style (和風ステーキ)

Burdock Kinpira (きんぴらごぼう)

Carpaccio Japanese Style (和風カルパッチョ)

Grated Daikon Hot Pot (豚のおろし鍋)

Green Salad with Smoked Salmon (サーモンサラダ)

Potato Miso Soup with Thick (じゃがいものとろとろみそ汁)

Simmered Hijiki Seaweed (ひじき煮)

Soy Milk Curry Soup (豆乳のカレースープ)

Tomato Salad Onion Dressing (トマトのおろし玉葱ドレッシング)

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☆ Baked Fish with Vegetables ☆

Ingredients:
☆ 2 tbsp sake
☆ 1 tsp soy sauce
☆ 675g white fish fillet, cut into 4 equal pieces
☆ 4 pieces aluminum foil each 25cm square
☆ 1 tbsp vegetable oil
☆ 1 carrot, peeled and thinly sliced
☆ 1 medium onion, thinly sliced
☆ 1 medium bell pepper deseeded and thinly sliced
☆ ½ lemon, sliced

Direction:
1. Combine the sake, soy sauce, ginger juice and salt in a shallow baking
dish. Coat the fish well with this mixture and set aside to marinate for 10 min,
Drain , reserving the marinade.
2. Heat oven to 160℃. Place one fillet in the center of each of the aluminum
foil, brush with oil, and put on carrot, onion, bell pepper and reserved
marinade. To seal the packet, bring the two sides of the foil over the fish and
crimp closed. Fold up each end of foil and place each packet on a baking
sheet.
3. Baking for about 20 min. Place the packet on a serving plate or carefully
transfer the fish and vegetable from the foil to a serving plate. pour any
remaining juice over it.
4. Garnish with lemon slice and serve.

(4 serve )

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☆ Beef Steak Japanese-Style ☆

Ingredients:
☆ 120g beef fillet, sprinkle salt and pepper
☆ ½ red paprika, cut into 2cm square pieces
☆ ½ yellow paprika, cut into 2cm square pieces
☆ 1 clove garlic, crush
☆ ½ tbsp brown rice vinegar (Kuro-zu)
☆ ½ tbsp say sauce
☆ ½ tbsp sake
☆ ½ tbsp salt
☆ salt and pepper

For garnish:
☆ 150g grated white radish
☆ 6 watercress

Direction:
1. Heat 1tsp oil in a frying pan on medium heat, add the paprika and fry for
about 2 min and remove them.
2. Wipe the frying pan with paper towel, and add 2tsp oil and crushed garlic,
and heat over medium heat. Add the beef fillet, on medium high heat cooked
for 1min, and turn out, cook for about 1min. Remove the beef and wrap the
beef by aluminum foil, and let stand for 5min.
3. Add the brown rice vinegar, say sauce and sake in a frying pan, and bring
to boil.
4. Cut the Beef Steak into bite size pieces. Arrange the then and paprika on
plate. Pour over the sauce on top and garnish with watercress and grated
white radish, serve immediately.

(2 serve)

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☆ Burdock Kinpira ☆

Ingredients:
☆150g Burdock
☆ 50g carrot
☆ 1 red chili, remove the stalk and seed, cut into thinly
☆ 1tbsp vegetable oil
☆ 1 ½ tbsp sugar
☆ 2 tbsp soy sauce
☆ 1 tbsp sake
☆ 1tbsp mirin

Direction:
1. Scrape off the skin the burdock, rinse in cold water. Cut into 4cm lengths
strips and keep in cold water.
2. Peel the carrot, and cut thinly into strips of a same size to that burdock.
3. Place the oil in a pot, and fry the burdock gently. Add the carrot, and fry
briefly.
4. Add the red chili, sake, sugar, soy sauce and mirin and fry until all the liquid
is gone. Sprinkle on the white sesame before serving. Serve immediately.

( 2 serve )

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☆ Carpaccio Japanese-style ☆

Ingredients:
☆ 170g bream fillet
☆ 8 cm long green onion
☆ 1 clove ginger
☆ 2 leaves green peril-la leaf
☆ ½ tsp sesame oil
☆ salt and pepper
☆ white grated sesame

Direction:
1. Cut the long green onion and ginger in julienne strips. Cut the green peril-la
leaves into 5mm square pieces. Place the ice cube and water in a bowl, and
soak the everything and drain and dry.
2. Cut the bream fillet into thin slices, and arrange then on a plate, sprinkle
the salt, and white sesame, and pour over the sesame oil on then.

( 2 serve )

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☆ Grated Daikon Hot Pot ☆

Ingredients:
☆ 300g pork thin sliced
☆ 200g potherb mustard(Mizuna) cut into 5-6cm length
☆ 200g long green onion, cut into diagonal slice
☆ ½ grated white radish
☆ 6 tbsp ponzu say sauce
☆ 1 ½ tbsp sesame oil
☆ pepper
☆ 10cm konbu kelp
☆ 200cc sake
☆ 2/3 tsp salt
☆ 1liter water

Direction:
1. Soak the kelp in a pot filled with water, sake, salt for 10min.
2. Place the pot with the kelp over heat, and take the kelp out of the pot
immediately before it comes to the boil. and add the 1/4 of grated white
radish.
3. When become boiled add the pork, potherb mustard, and long green onion.
When the red meat becomes pink, add the 3/4 of grated white radish.
4. Each diner dips it ponzu with sesame oil and pepper.

(3-4 serve)

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☆Green Salad with Smoked Salmon☆

Ingredient:
☆ 4 leaves sunny lettuce
☆ ¼ onion
☆ 30g smoked salmon
☆ 10g roasted slice almond

For Dressing:
☆ 1 tbsp olive oil
☆ ½ tbsp vinegar
☆ salt and pepper

Direction:
1. To make dressing: Put the ever thing ingredients for dressing in a bowl,
and mix well, and set aside
2. Tear the lettuce in to bite-size piece and soak in water with ice cube to
crisp up drain and pat dry. Cut the onion into thinly slice and soak in cold
water with pinch of salt, and drain and dry. Tear the smoked salmon in to bite-
size pieces.
3. Arrange the lettuce and onion, and put the smoked salmon on top of the
vegetables, and sprinkle the sliced almond, and pour over the dressing.

( 2 serve )

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☆Potato Miso Soup with thick☆

Ingredients:
☆ 50g potato, grated
☆ 3 watercress, cut into 2cm wide piece
☆ 300cc dashi stock
☆ 1 tbsp miso
☆ grated ginger

Direction:
1. Place the dashi stock in a pot, and boil add the grated potato, and stir mix.
Add the miso gradually into the soup ,and add the watercress, and simmer
quickly.
2. Individual serving bowl, and garnish with grated ginger.

( 2 serve )

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☆ Simmered Hijiki Seaweed ☆

Ingredients:
☆ 30g dried hijiki seaweed
☆ 50g carrot
☆ ½ deep fried- tofu
☆ ¾ cupdashi stock
☆ 1tbsp vegetable oil
☆ 1tbsp sake
☆ 2 ½ tbsp sugar
☆ 2 tbs psoy sauce
☆ ¼ tsp salt

Direction:
1. Place the hijiki seaweed on a sieve,rinse in cold water. Transfer a large
bowl, and soak in plenty of cold water to soften.
2. Peel the carrot, and cut into thin cut. Place the deep fried-tofu on sieve,
pour on boiling water to remove excess oil and cut thinly unto length
3. Heat the oil in a pot, add the carrot, hijiki and deep fried-tofu, fry. Add the
dashi stock, sake, sugar, soy sauce and salt and simmer over medium heat.
4. When the simmering liquid is almost gone and turn off the heat. Arrange
everything in a bowl.

(2 serve)

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☆ Soy Milk Curry Soup ☆

Ingredients:
☆ 4 shiitake mushroom, chop off the stems and cut into thinly slice
☆ 65g shimeji mushroom, chop off stems, and trimmed
☆ 100g spring onion, cut into fine slice
☆ ½ tsp curry powder
☆ 1tsp flour
☆ ½ cube chicken bullion
☆ 200cc soy milk
☆ ¼ tsp salt and pepper
☆ ½ tsp vegetable oil
☆ grated garlic

Direction:
1. Heat the oil in a pot on medium heat. fry the spring onion until tender,and
add the garlic, and fly then.
2. Add the curry powder, flour, chicken bullion cube and 150cc water, and boil.
When becomes to boiled, add the shiitake mushrooms and shimeji
mushrooms and cover with lid ,simmer for about 3min over a low heat.
3. Add the soy milk,and simmer while stir well and season with salt and
pepper. Serve immediately.

(2 serve)

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☆Tomato Salad with Onion dressing☆

Ingredients:
☆ 3 tomato
☆ 5 green peril-la leave For dressing
☆ 1tbsp grated onion
☆ 1tbsp vinegar
☆ ½ tbsp olive oil
☆ 1tsp soy sauce

Direction:
1. Mix well the ingredients for dressing, and set aside
2. Cut the tomato in 5mm wide slice, and cut the peril-la leaves into fine
strips.
3. Arrange the tomato on the dish, and pour on the tomato. Garnish with peril-
la leaves, and serve immediately.

( 2 serve )

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