前言Foreword
本书使用说明How to use this book
随笔 ESSAY白色围裙White apron
筷架Hashioki (chopstick rest)
樱花Sakura
便当Bento (box lunch)
研磨钵Mortar
漆器Urushi
柚子Yuzu
本书中使用的主要调味品Basic ingredients used in this book
日式烹调器具Japanese cooking utensils
蔬菜的切法How to cut vegetables
序章 PREFACE
让我们一起做出美味的米饭吧Let’s cook some delicious rice
煮饭方法How to prepare rice
一起捏饭团吧The rice is cooked-now let’s make“Onigiri”(rice balls)
饭团的制作方法“Onigiri”(rice balls)
一起制作正宗的日式高汤吧Prepare dashi in the proper way
日式高汤的制作方法How to make dashi (soup stock)
用日式高汤制作味噌汤Miso soup with dashi
豆腐裙带菜味噌汤Miso soup with tofu and wakame
第1章 肉类、鱼类料理 MEAT & FISH
猪肉生姜烧Ginger pork
土豆炖牛肉“Nikujaga”(beef and potato stew)
味噌炖茄子牛肉Eggplant and beef simmered in miso
味噌西冷牛排Sirloin steak marinated in miso
筑前煮Simmered vegetables with chicken, Chikuzen-style
奶汁焗烤通心粉Macaroni gratin
葱香炸鸡Fried chicken with leek sauce
和风麻婆豆腐Japanese-style mabo-dofu
牛肉可乐饼Beef and potato croquettes
炸猪排“Tonkatsu”(pork cutlets)
味噌青花鱼Mackerel simmered in miso
香煮银鳕鱼Aromatic stewed sablefish
鲑鱼鲜虾丸Salmon and shrimp tsukune meatballs
日式腌渍鲑鱼Deep-fried salmon marinated in nanbanzu
炸虾排Ebikatsu (shrimp cutlets)
第2章
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