Japanese Takeout Cookbook Favorite Japanese Takeout Recipes to Make at Home: Sushi, Noodles, Rices, Salads, Miso Soups, Tempura, Teriyaki and More

Japanese food is rich in culture, being recognized by the UN for it cultural significance. It has introduced the concept of umami to the Western world. Umami may be translated as “rich, savory taste” that the Japanese consider as the fifth basic taste along with bitter, sweet, salty, and sour. Japanese cooking is also recognized for its healthfulness because it is rich in plant-based ingredients and is sparing in the use of fats. Like many of the takeout cuisines, it has also adapted to the American tastes, but it still retains its strongest points. Sushi shops have multiplied and are now available everywhere. The same goes for noodles and soup restaurants. Quick and easy to prepare, Japanese takeout food offers an impressive variety and colorful flavors. Let's stay in tonight and prepare a delightful Japanese feast! Inside this book, you’ll find •An introduction to Japanese takeout cuisine •Ingredients used in Japanese cooking •Cooking methods used to prepare Japanese meals •Cooking tools needed to prepare Japanese food •Step-bu-step techniques to make Sushi Over 50 of the best takeout Japanese recipes like •Delightful appetizers like the Japanese-Style Chicken Wings or Gyoza Dumplings •Delicious sushi recipes like the Thick Sushi Roll, the Nigiri Roll, the Spicy Tuna Maki, or the Vegetable Maki •Traditional soups and broths like the Dashi and the Classic Miso Soup •Refreshing salads like the Daikon Salad or the Seaweed Salad •Satisfying noodles recipes like the Stir Fried Thick White Noodles or the Hotpot Beef with Noodles and Vegetables •Tasty soy-glazed dishes like the Steak Teriyaki or the Tofu Teriyaki •Easy-to-prepare grilled dishes like the Hibachi Vegetables and Sprouts or the Beef and Salmon Teppanyaki •Luscious rice dishes like the Deep-Fried Breaded Pork Cutlet or the Chicken and Egg Rice Bowl •Amazing battered and deep-fried dishes like the Shrimp Tempura or the Vegetable Tempura •Delicious desserts like the Tempura Ice Cream or the Mochi with Sweet Bean Filling •Many dips, sauces and condiments recipes like the Tempura Sauce or the Spicy Dipping Sauce Introduction Ingredients in Japanese Cuisine Common Tools and Equipment Cooking Methods Bento Boxes Appetizers Steamed Green Soybean (Edamame) Dumplings (Gyoza) Vegetarian Gyoza Fried Eggplant in Tempura Sauce (Agedashi Nasu) Japanese-Style Chicken Wings (Tebasaki) Marinated Runny Yolk Boiled Egg Stewed Pork Appetizer (Chasu) Sushi Basic Steps in Making Sushi Sliced Raw Fish (Sashimi) Thick Sushi Roll (Futomaki) Dragon Roll Nigiri Sushi Vegetarian Nigiri Vegetable Maki Spicy Tuna Maki California Maki Smoke Salmon Philly Roll Sushi Soups and Broths Basic Japanese Stock (Dashi) Basic Ramen (Tonkotsu and Torigara) Soup Stock Miso Soup Japanese Seafood Soup (Nabe) Salads Cucumber Salad (Sunomono) Daikon Salad Seaweed (Wakame) Salad Noodles Pork Bone (Tonkotsu) Ramen Stir-Fried Thick White Noodles (Yaki Udon) Stir-Fried Noodles with Meat and Vegetables (Yaki Udon) Hotpot Beef with Noodles and Vegetables (Sukiyaki) Teriyaki (Soy-Glazed Dishes) Chicken Teriyaki Tofu Teriyaki Steak Teriyaki Hibachi and Teppanyaki (Grilled Dishes) Hibachi Chicken and Fried Rice Hibachi Vegetables and Sprouts Beef and Salmon Teppanyaki Fried Rice, Rice Bowls and Pork Cutlet (Yakimeshi, Donburi, and Katsu) Chicken Fried Rice (Yakimeshi No Tori) Deep-Fried Breaded Pork Cutlet (Katsudon) Katsu Curry Beef Rice Bowl (Gyudon) Chicken and Egg Rice Bowl (Oyakudon) Tempura (Battered and Deep-Fried) Shrimp Tempura Mixed Vegetable Tempura Dips, Sauces, and Condiments Multi-purpose Sauce (Mentsuyu) Homemade Wasabi Paste Two Ways Sushi Ginger (Gari) Tempura Sauce Soy Dipping Sauce Spicy Dipping Sauce Black Garlic Oil (Mayu) Ponzu Sauce Desserts Tempura Ice Cream Mochi with Sweet Bean Filling (Daifuku) Conclusion Your Free Gifts Review More Books by Lina Chang Appendix - Cooking Conversion Charts