Exotic Japanese Recipes: An Illustrated Cookbook of Unique Asian Dish Ideas!

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Exotic Japanese Recipes An Illustrated Cookbook of Unique Asian Dish Ideas!

BY: Allie Allen

Copyright 2020 Allie Allen

Copyright Notes This book is written as an informational tool. While the author has taken every precaution to ensure the accuracy of the information provided therein, the reader is warned that they assume all risk when following the content. The author will not be held responsible for any damages that may occur as a result of the readers’ actions. The author does not give permission to reproduce this book in any form, including but not limited to: print, social media posts, electronic copies or photocopies, unless permission is expressly given in writing.

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Table of Contents Introduction 1 – Miso Gratin Eggplant 2 – Japanese Simmered Beef & Rice 3 – Ja Ja Men (Pork Ramen) 4 – Egg, Rice & Chicken Bowl 5 – Chicken Katsu 6 – Japanese Rice & Salmon Roe 7 – Japanese Cucumber & Seaweed Salad 8 – Salmon, Avocado & Rice Bowl 9 – Okonomiyaki 10 – Broiled Miso Cod 11 – Oden 12 – Fried Eggplant 13 – Eggplants & Miso 14 – Cod Roe Pasta 15 – Tofu with Tsuyu Broth 16 – Sweet & Sour Pork 17 – Japanese Cabbage Salad 18 – Karaage Fried Chicken 19 – Tofu with Scallions & Ginger 20 – Japanese Korokke 21 – Spinach & Sesame Seeds

22 – Japanese Potato Salad 23 – Poached Chicken & Soba Noodles 24 – Japanese Watercress Salad 25 – Japanese Marinated Mushrooms The Japanese have so many tasty desserts that it’s hard to pick just a few, but here are some of the best… 26 – Mizu Yokan 27 – Soba-Cha Custard 28 – Japanese Cheesecake 29 – Strawberry & Matcha Parfait 30 – Anmitsu Conclusion About the Author Author's Afterthoughts

Introduction

Why is Japanese food so popular? Can you make dishes at home that are faithful to the originals? Japanese cuisine has been celebrated around the world for a long time, and there is a good reason for its popularity. They have regional recipes that make up the menu in various parts of this island nation. Indeed, seasonal ingredients also play an important role in what meals can be made at what times of year. Of course, with food preservation techniques, you can get many dishes year-round. The diverse and complex Japanese culinary culture is possible partly because of the country’s geography. They enjoy delicious edibles from the land and sea alike. Vegetables and seafood are used a great deal, in addition to various fermented foods, including pickles. Japanese recipes are not only delicious – they are also often high in nutritional value and lower in fat than the dishes in many other countries. In this cookbook, I’ll show you how to create traditional dishes that are

among the more popular in Japan itself. If you’ve had authentic Japanese food before, you may already have some additional ingredients in mind that will make these dishes special. Once you’ve made a few dishes, don’t be afraid to begin introducing some seasonings that are authentic but perhaps not used in a recipe as it stands. You’ll enjoy the compliments from family and guests when they try a dish you’ve made uniquely your own.

1 – Miso Gratin Eggplant

Gratin dishes are quite popular when you’re making Japanese dishes. Mixing a bit of miso paste eliminates the need for extra salt. This dish has tender, moist vegetables that make the dish so enjoyable. Makes 2 Servings Cooking + Prep Time: 50 minutes Ingredients: 2 eggplants, small 1 lb. of squash, kabocha or acorn 1 tbsp. of oil, vegetable 2 tbsp. of paste, miso 2 tbsp. of soy sauce, reduced sodium 2 tbsp. of sake, dry 1 tbsp. of mirin 1 tbsp. of sugar, granulated 2 tbsp. of cream, heavy

1 yolk from large egg 1/2 cup of mozzarella cheese shreds Optional: parsley, shredded Instructions: 1. Preheat the oven to 400F. 2. Slice the eggplants in halves. Score inside into small squares with a knife. 3. Slice the squash in half and scoop seeds out. Peel off skin. Chop in small cubes. 4. Add oil to pan on high heat. Place eggplant with the skin side facing down in pan. 5. Cook for three to four minutes till eggplant skin has browned. 6. Turn eggplant halves over. Add squash pieces. Cook for three or four minutes more, till eggplant becomes tender. 7. Transfer the eggplant to plate. Slice in small pieces. Cook the squash for three or four minutes more, till tender. 8. Mix miso paste and egg yolk in bowl till you have a smooth mixture. Add the cream, mirin, soy sauce, sake and granulated sugar. Then mix till sugar dissolves. 9. Divide the eggplant and squash pieces into two small ramekins. Pour an equal amount of the miso sauce in each. Top them using cheese shreds. 10. Place the ramekins in pan that is 1 & 1/2” or deeper. Add an inch filtered water to pan. Bake for 20-25 minutes till done. Top with parsley and serve.

2 – Japanese Simmered Beef & Rice

This is a take-off on a popular fast food dish in Japan. It’s so easy it Makes a great weeknight dinner, with its slivered onions and shaved beef. Makes 2 Servings Cooking + Prep Time: 25 minutes Ingredients: 1 slivered onion, small 1/2 cup of Hondashi soup stock 1/4 cup of sake, dry 2 tbsp. of soy sauce, reduced sodium 1 tbsp. of sugar, granulated + extra if desired 1/2 lb. of chuck steak or beef ribeye, shaved thinly 1 tsp. of grated ginger, fresh Salt, sea, as desired For serving

2 cups of white rice, cooked Optional: 2 eggs, poached Scallions, sliced Beni-shoga pickled ginger Togarashi Japanese 7-Spice seasoning Instructions: 1. Combine the soy sauce, sake, dashi, onion and granulated sugar in medium pan. Bring to simmer on med. heat. Stir occasionally while cooking till the onions soften, five minutes or so. 2. Add the beef. Stir while cooking till beef has cooked fully through and the liquid has been reduced to intense-flavored broth, another five minutes or so. Add ginger and stir. Simmer for another minute. Season as desired. 3. Divide the rice in two or three bowls. Top with the beef/sauce mixture and garnish bowls with one poached egg each (if using), scallion slices, togarashi and beni-shoga. Serve promptly.

3 – Ja Ja Men (Pork Ramen)

Even though this is a traditional Japanese dish, it utilizes Korean chili paste for its color and heat. It’s not TOO spicy, though. The taste is more smoky, sweet and nutty. Makes 2 Servings Cooking + Prep Time: 25 minutes Ingredients: 1 tbsp. of oil, vegetable 1 & 1/2 cups of pork, ground 2 tbsp. of pepper paste, Korean, hot (gochujang) 1 tsp. of sugar, granulated 2 tbsp. of soy sauce, reduced sodium 1/4 cup of sake, dry 1 tsp. of oil, sesame 4 oz. of ramen noodles, dry or fresh 4 scallions – cut in thirds, then slice lengthways thinly

1 tomato, large – chop in eight slices Instructions: 1. Add oil to pan on med-high. Add pork, sake, soy sauce, sugar and pepper paste. 2. Cook for about five minutes, till pork is fully cooked and not at all pink. 3. Continue to stir and break pork in small-sized pieces. Turn off heat. Add the sesame oil, then stir and set pan aside. 4. Boil the ramen noodles using directions on package. Drain. Divide the noodles into two individual bowls. 5. Top the noodles with tomatoes, ground pork and scallions. Serve promptly.

4 – Egg, Rice & Chicken Bowl

This dish begins by simmering onions in a dashi blend with sake, soy sauce and granulated sugar. Once the chicken has cooked fully, beaten eggs are drizzled in for an enticing taste and texture. Makes 2 Servings Cooking + Prep Time: 25 minutes Ingredients: 1 cup of soup stock, dashi 1 tbsp. of soy sauce, reduced sodium, + extra if desired 2 tbsp. of sake, dry 1 tbsp. of sugar, granulated, + extra as desired 1 slivered onion, large 12 oz. of thinly sliced chicken thighs, skinless, boneless 3 scallions, sliced thinly Optional: 2 stems of parsley, Japanese if available

3-4 eggs, large For serving 2 cups of white rice, cooked Togarashi Japanese 7-spice seasoning Instructions: 1. Combine the sake, soy sauce, dashi and granulated sugar in small-sized pan. Bring to simmer on high heat. 2. Adjust the heat so you are maintaining a high simmer. Add onion. Stir occasionally while cooking till the onion is halfway tender, five minutes or so. Add the chicken pieces. Stir while cooking and turn chicken occasionally, till chicken has cooked fully through and the broth has been reduced by half, about five to seven minutes. 3. Add in 1/2 scallions and all parsley if you’re using it. Season the broth as desired. It should be salty but sweet. 4. Reduce the heat to low simmer. Lightly beat the eggs in med. bowl with chopsticks. Pour them into pot in a steady, thin stream. Cover pan. Cook till eggs are done as you desire. 5. Transfer heated rice to two individual bowls. Top them with chicken and egg mixture. Allow excess broth to pour over the rice, too. Use 7-spice seasoning and remainder of scallions to garnish. Serve promptly.

5 – Chicken Katsu

This recipe has you bake the chicken instead of deep-frying it, as is done in the classic recipe. The result gives you all the taste with much less fat. Serve with shredded cabbage and your favorite Japanese sauce. Makes 2 Servings Cooking + Prep Time: 35 minutes Ingredients: 1/2-lb. of chicken breast, skinless, boneless 1/2 cup of breadcrumbs, Japanese panko 1 tbsp. of oil, olive 3 tbsp. of flour, all-purpose 1 egg, large Salt, sea, as desired Pepper, ground, as desired Optional: sauce, tonkatsu

Instructions: 1. Move one oven rack to upper-middle slot. Preheat the oven to 400F. Line cookie sheet with baking paper. Set it aside. 2. Place three shallow, medium bowls in a line. Fill one with all-purpose flour and the next one with egg. Third bowl should be left empty right now but will be used for panko. 3. In small-sized pan on med. heat, add the oil and panko. Toss, evenly coating. Season as desired. Cool till panko are a golden-brown color. Turn off heat. Add panko to third shallow bowl. 4. Pound the chicken to 1/2” thickness or so. Next, dip pieces in flour, then egg, then panko. Gently press and coat both sides of chicken evenly. 5. Place pieces of chicken on baking paper-lined cookie sheet. Bake at 400F for 12 to 13 minutes per side. Internal temperature of chicken should reach 165F and there should be no pink remaining. 6. Serve with ketchup or tonkatsu sauce.

6 – Japanese Rice & Salmon Roe

This Japanese rice meal is topped with salmon roe, which appears as orangecolored pearls. It’s an easy recipe and the roe is marinated to give it more flavor. Makes 1 Serving Cooking + Prep Time: 40 minutes Ingredients: 4 oz. of salmon roe, cured 1 tbsp. of soy sauce, light 1 tbsp. of sake or mirin 1/4 cup of soup stock, dashi 1 – 1 & 1/2 cups of rice, short-grain, cooked & then cooled a bit To garnish: sauce, wasabi; Nori strips; Shiso leaf (if available and desired) Instructions:

1. In medium-sized bowl, combine the roe with sake or mirin, dashi and soy sauce. Allow to stand for 15 minutes minimum, 30 minutes maximum. 2. Scoop the rice in serving bowl. Drain the roe and spoon it gently onto the rice. Garnish as desired and serve.

7 – Japanese Cucumber & Seaweed Salad

This Asian salad is very light, so it can be served as a side dish, with filling main dishes. Be sure to pair it with an Asian main dish, since the flavors will enhance each other. Makes 2-4 Servings Cooking + Prep Time: 25 minutes Ingredients: 2-3 cucumbers, medium 1 & 1/2 tbsp. of seaweed, dried, wakame 1/2 tsp. of sesame seeds Mirin dressing, prepared Instructions: 1. Peel the cucumbers so they have alternating bright green stripes. Slice thinly in circles. Place in medium bowl. Sprinkle with 1/4 tsp. of salt. Allow cucumbers to set for 12-15 minutes. Squeeze water out with your hands and

return sliced cucumbers to bowl. Set them aside. 2. Soak wakame seaweed in cold, filtered water for five to six minutes. Drain well. Add wakame to cucumbers in bowl. Add sesame seeds, too. 3. Pour dressing over wakame and cucumber. Toss with chopsticks. Serve.

8 – Salmon, Avocado & Rice Bowl

Teriyaki sauce is something you should always keep in your house. It is used here for glazing salmon fillets, and they are then served with rice, avocado, cucumbers and scallions. Makes 4 Servings Cooking + Prep Time: 20 minutes Ingredients: 4 x 5-oz. fillets, salmon Salt, sea Pepper, ground 1 tbsp. of oil, canola or vegetable 4 cups of rice, brown or white 1 diced avocado, medium 1 diced cucumber 6-8 thin-sliced scallions 1/2 cup of teriyaki sauced, bottled To serve: sesame seeds, toasted

Instructions: 1. Press the salmon between sheets of paper towels, drying surface well. Season each side with sea salt & ground pepper. 2. Heat the oil in large, steel skillet on med-high, till it shimmers. Add salmon with skin side facing down. Reduce the heat immediately to med-low. Press gently on fillet backs and cook till skin is crisp, five to six minutes. Skin should not resist when you lift it. If it does, let it cook till you can lift it easily. 3. Flip the salmon. Cook the fillets on other side till internal temperature is 120F if you like your fish rare, or 130F if you prefer medium. Transfer the salmon to plate lined with paper towels for draining. 4. Evenly divide the rice between four individual bowls. Top them with scallions, avocado and cucumbers. Top each bowl with one salmon fillet. Spoon some sauce over the top. Use it to glaze the fillets. Use sesame seeds for sprinkling and serve promptly.

9 – Okonomiyaki

This dish is sometimes certainly referred to as Japanese pizza. It’s a savory and tasty Japanese-style pancake grilled with veggies, seafood or meat, then topped with Asian sauce and mayo. Makes 3 Servings Cooking + Prep Time: 25 minutes Ingredients: For pancakes 1 cup of flour, okonomiyaki, Osaka style 3/4 cup of soup stock, dashi 10 & 1/2 oz. of shredded cabbage, green 2 chopped onions, green 2 whisked eggs, medium 1 cup of bean sprouts 2 tbsp. of oil, vegetable For topping Tonkatsu sauce

Mayonnaise, reduced fat Red ginger, pickled Bonito flakes Instructions: 1. Add flour and dashi broth to large-sized bowl and stir well, till the flour has dissolved. Add the eggs, cabbage and green onions to batter. Combine well. 2. Add 1 tbsp. of oil to large pan on med-high. Swirl and coat pan well. 3. Pour 1/3 of dashi mixture in pan. Shape into pancake about 1/2" thick. Top with 1/3 bean sprouts. Cook for four minutes, till bottom of pancake is a golden-brown color. 4. Flip pancake. Cook for three minutes, till bean sprouts have cooked. 5. Transfer to plate. Top with mayo, tonkatsu sauce, pickled ginger and bonito flakes. 6. Repeat these steps for last two pancakes and serve.

10 – Broiled Miso Cod

A great Japanese dinner almost couldn’t be any easier. The cod is marinated in a mixture of sake, miso, soy sauce, mirin and white sugar, so it’s moist and caramelized when broiled. Makes 4 Servings Cooking + Prep Time: 35 minutes + overnight marinating time Ingredients: 1/4 cup of miso paste, white or red 1/4 cup of sake, dry 2 tbsp. of mirin 1 tbsp. of oil, vegetable 2 tsp. of soy sauce, reduced sodium 1/4 cup of sugar, granulated 4 cod fillets Instructions:

1. Whisk oil, soy sauce, mirin, sake, miso and granulated sugar together. Rub this mixture over all surfaces of cod fillets. Transfer them to zipper top plastic bag. Marinate for at least 30 minutes. Overnight works well. 2. Adjust your oven broiler rack to four inches from the heat source. Preheat the broiler to a high heat. Cover small sized broiler pan using foil. 3. Place cod fillets on the pan with the skin sides facing down. Broil till top surface has charred, 8-10 minutes. 4. After fish has cooked well, remove pin bones carefully with tweezers. Serve promptly.

11 – Oden

Oden is an interesting mixture of eggs, fish cakes, devil’s tongue jelly and veggies, simmered for hours in a dashi and kombu broth. It’s a true comfort food for winter months. Makes 2 Servings Cooking + Prep Time: 1 hour Ingredients: 4 chopped carrots 1/2 lb. of roughly chopped daikon radishes 1 chopped onion, medium 1 finely-chopped shallot 1 chopped garlic clove 1 tbsp. of peeled, grated ginger, fresh 2 cups of water, filtered 2 tsp. of sugar, granulated 5 tbsp. of soy sauce, reduced sodium

1 tsp. of dashi, powdered 1 tbsp. of sake, cooking 2 tbsp. of oil, vegetable 2 tbsp. of mirin Instructions: 1. Prepare your vegetables as indicated above. 2. In pot on med. heat, add the oil, shallot, ginger and garlic. Cook for two minutes, then add the onions. Cook for five minutes or so, till onions become translucent. Add daikon and carrots. Cook for two more minutes. Add water and stir. Add the sake, dashi, soy sauce, mirin and sugar. Stir well. 3. Lastly, bring mixture to a boil and reduce heat. Simmer for 1/2 hour, till carrots and daikon become soft. Serve along with rice.

12 – Fried Eggplant

The texture of Japanese eggplant is silky and delicate. In this dish, it can be served plain, after the skin has been removed, or with a sauce or topping. Makes 4 Servings Cooking + Prep Time: 1/2 hour Ingredients: 3/4 pound of eggplant 1/4 pound of cored, thin-sliced bell pepper, green 3 tbsp. of miso 2 tbsp. of oil, vegetable 1 & 1/2 tbsp. of mirin 1 & 1/2 tbsp. of sugar, granulated Instructions: 1. Slice the eggplant into halves lengthways. Then cut the halves in halfcircles and 1/4” thick cubes.

2. Mix the mirin, miso and granulated sugar in small-sized bowl. Set it aside. 3. Heat oil in skillet. Fry the eggplant pieces over med. heat till they soften. 4. Add bell peppers. Stir-fry till they have softened. 5. Reduce the heat level to low. 6. Add the miso mixture. Quickly stir with ingredients. Lower heat more and add some water if sauce appears to be starting to burn. Remove pan from the heat. Add toppings and stir. Serve while hot.

13 – Eggplants & Miso

The eggplants in this dish are fried till they are golden brown. Then they’re glazed and broiled till they have a truly unique taste. Makes 2 Servings Cooking + Prep Time: 20 minutes Ingredients: 2 eggplants, small 2 tbsp. of oil, vegetable 1/4 cup of paste, miso 2 tbsp. of mirin 1 tbsp. of sake 1 tbsp. of sugar, granulated Sesame seeds, if desired, to garnish Instructions: 1. Slice the eggplants in halves. Score inside with small squares with a knife. 2. Add oil to pan on high heat. Place eggplant with the skin side facing pan.

3. Cook for several minutes till skin has turned brown. Turn eggplant over. Cover pan with lid. Cook till the eggplant has cooked fully through, three to four minutes. 4. Mix sake, sugar, mirin and miso in medium bowl. 5. Cover cookie sheet with aluminum foil. Place eggplant on foil. Brush miso mixture over eggplant till surfaces are all coated. 6. Place in oven. Broil for three to four minutes. Miso mixture should bubble. Remove from the oven. Sprinkle the sesame seeds (if using) over the top. Serve while hot.

14 – Cod Roe Pasta

This dish is popular for late night snacks or meals. It’s also very easy to make, packing many ocean flavors in one recipe. Makes 2 Servings Cooking + Prep Time: 20 minutes Ingredients: Salt, kosher 1/2 lb. of spaghetti, dried 1 & 1/2 – 2 oz. of mentaiko salmon 1 & 1/2 tbsp. of soy sauce, light 6 tbsp. of melted butter, unsalted For garnishing: seaweed (Nori) strips Instructions: 1. In medium pot with boiling water salted lightly, cook the spaghetti

according to directions on package, till al dente. 2. Slice lobes of salmon open, then scrape the roe out. Reserve 2 tsp. for garnishing. Place the remainder in large-sized heat-proof bowl. Add the melted butter and soy sauce and combine by stirring. 3. When the spaghetti has cooked, transfer it to a bowl with the butter sauce. Add 1/4 cup of water used in making pasta. Stir. Toss pasta till it has been coated evenly in the sauce. The mixture should absorb excess liquid and form a creamy, smooth sauce. 4. Transfer pasta in sauce in individual bowls. Top bowls with the reserved roe. Garnish them with strips of Nori. Serve promptly.

15 – Tofu with Tsuyu Broth

This is among the tastiest of tofu dishes. You’ll lightly fry the outside and the tofu inside stays so soft that it nearly melts in your mouth. Makes 4 Servings Cooking + Prep Time: 1/2 hour Ingredients: 2 x 12-oz. boxes of drained tofu, silken To dust: corn starch or potato starch To fry: oil 1 cup of soup stock, dashi 2 tbsp. of soy sauce, reduced sodium 2 tbsp. of mirin 1/2 tsp. of sugar, granulated 1/4 tsp. of salt, sea

To top Peeled, grated ginger Chopped onion, green Optional: chopped Shiso leaves Optional: chopped myoga ginger Instructions: 1. Drain tofu. Wrap in paper towels. Place in strainer for 1/2 hour so excess moisture is removed. Cut tofu in four pieces and dry them again using paper towels. Coat with potato or corn starch. 2. Heat oil to 340-350F to deep-fry. Place tofu pieces in oil. Remove when they have turned golden. Drain them on your plate lined with paper towels, removing excess oil. 3. Heat soy sauce, mirin, dashi, salt and sugar in small pan. Bring to boil. Be sure all sugar dissolves. 4. Divide tofu in four individual bowls. Pour a bit of heated broth in each. Garnish with grated ginger, grated daikon, green onion, shiso and myoga. Serve.

16 – Sweet & Sour Pork

This dish is also known as “subuta”, and it is sweet and sour pork with a Japanese flair. It’s a very appealing Japanese recipe for people all over the world. Makes 2-3 Servings Cooking + Prep Time: 45 minutes Ingredients: 10 oz. of pork – do not grind 1/2 tsp. of salt, sea 1 tbsp. of sake, dry 1/4 to 1/2 onion, brown 1/2 to 1 carrot, medium 1/2 to 1 pepper, green 1 or 2 rings of pineapples, canned To deep-fry: oil Starch, potato Sweet and sour sauce, prepared

Instructions: 1. Cut the pork in 1 & 1/2-inch squares. In medium-sized bowl, rub the pork chunks with sake and salt. Allow to stand for 10-15 minutes. 2. Slice veggies in wedges. Cut the pineapples in small pieces. 3. Heat oil on med. heat. Deep fry the veggies only, separately, (one type after another), not the pineapples, for 15-30 seconds till cooked mostly through. 4. Coat the pork lightly with starch. Deep-fry pork for several minutes till golden-brown in color. Add the sauce to pork and vegetables. Stir for several minutes. Add the pineapple and serve promptly.

17 – Japanese Cabbage Salad

This is a common dish in typical Japanese cuisine. It has a cleansing, refreshing taste and it’s very easy to make. Makes 2-4 Servings Cooking + Prep Time: 10 minutes Ingredients: 3 cups of coleslaw mix, pre-shredded For dressing 1 tsp. of sugar, granulated 2 tsp. of soy sauce, light 1 tsp. of oil, canola 2 & 1/2 tbsp. of vinegar, rice wine 1 finely chopped scallion stalk

For topping 1/4 cup of bonito flakes 3 tbsp. of sesame seeds, toasted Instructions: 1. Mix dressing ingredients together in bowl. Pour over shredded coleslaw mix. Toss thoroughly. Top with bonito flakes and sesame seeds. Serve.

18 – Karaage Fried Chicken

Crunchy, crispy Japanese fried chicken comes to life in this recipe. It’s served with a miso and mayo dipping sauce that tastes like the sauces in a Japanese restaurant. Makes 3 Servings Cooking + Prep Time: 1/2 hour Ingredients: 1 pound of cubed chicken thighs or breasts, skinless, boneless 3” of ginger - peel, then pound with mortar & pestle and extract 2 tbsp. of juice 3 tbsp. of soy sauce, reduced sodium 6 tbsp. of sake, Japanese cooking 2 tbsp. of mirin, Japanese To coat: corn starch To deep fry: oil

To garnish: sesame To dip: Miso mayo sauce, prepared Instructions: 1. Pat chicken pieces dry with paper towels. Transfer to bowl. Add ginger juice, mirin, sake and soy sauce. Marinate for 1/2 hour. 2. Transfer chicken pieces from the marinade. Evenly coat with starch. Shake excess off. 3. Deep-fry in the oil twice. Heat wok with cooking oil. When it is sufficiently hot to fry, drop chicken pieces in oil. Deep-fry quickly till the pieces are golden-brown in color. Transfer onto plate. Wait for several minutes. 4. Place chicken pieces back in oil. Deep-fry till crunchy and golden brown. Transfer to paper-towel-lined plate to soak out excess oil. Serve while hot with dip.

19 – Tofu with Scallions & Ginger

This is a classic, popular side dish that is easy to make, with almost no prepping needed. The silken tofu has a delicate flavor and taste that make it a favorite. Makes 4 Servings Cooking + Prep Time: 10 minutes Ingredients: 12 oz. of tofu, silken 1 finely chopped scallion stalk 1 peeled, grated thumb-size piece of ginger, fresh Soy sauce, light Bonito flakes Instructions: 1. Drain the tofu. Wrap it in some paper towels and remove any excess water. 2. Slice tofu into four same-sized pieces. Place on plate. Add a bit of grated

ginger, some scallions and a sprinkle of bonito flakes. 3. Drizzle over top with just a bit of soy sauce. Serve.

20 – Japanese Korokke

Cooking this up with eggs is rather like a Japanese version of a hash brown. It’s easy to prepare and delicious when you flavor it lightly with curry powder. Makes 4 Servings Cooking + Prep Time: 40 minutes Ingredients: 2 cups of potatoes, mashed 1/2 tsp. of curry powder 1 lightly beaten egg, large 1/2 cup of flour, all-purpose 1 cup of breadcrumbs, panko Salt, sea Pepper, ground To fry: oil

Instructions: 1. Heat the oil in skillet up to 350F. 2. Combine curry powder and potatoes thoroughly. Season as desired. Transfer panko, beaten egg and flour in three shallow, separate dishes. 3. Form patties from potato mixture using your hands. Coat patties in flour, shaking off the excess. Dip the patties into egg and cover in breadcrumbs. Press crumbs into patties with your fingers. 4. When oil has reached frying temperature, fry patties on both sides till golden brown in color. Remove them from the skillet. Drain them on paper towels. Serve promptly with your favorite Asian sauce.

21 – Spinach & Sesame Seeds

There are not many ingredients in this delicious recipe. It’s a classic Japanese side dish that’s low in calories and low in fat, without losing anything in the flavor. Makes 2 Servings Cooking + Prep Time: 10 minutes Ingredients: 1 bag of spinach, pre-washed 1 tsp. of sesame seeds 1 tsp. of oil, sesame 1/2 tsp. of mirin 1 tsp. of soy sauce, low sodium Instructions: 1. Bring pot of filtered water to a boil. Add a bit of salt. Add the spinach. Cook for one minute. Remove spinach after it JUST begins wilting. Shock spinach in ice water to stop the cooking process. 2. Remove spinach from cold water. Squeeze out most water without pressing hard on spinach. What is left should be a hand-sized ball. Chop it roughly and

separate leaves. 3. Put spinach in bowl. Add sesame oil, mirin, soy sauce and sesame seeds. Combine well. Serve.

22 – Japanese Potato Salad

Potato salad in Japan isn’t like the same-named dish in America. It’s made with mashed potatoes and lots of extra, tasty ingredients. Makes 6-8 Servings Cooking + Prep Time: 35 minutes Ingredients: 3 peeled, quartered potatoes, large Salt, kosher 2 crossways-sliced cucumbers, Persian if available 2 tsp. of vinegar, rice wine 6 tbsp. of Japanese mayonnaise, store-bought 1/2 tsp. of hot mustard, Japanese 1 quartered, thin-sliced carrot, small 1/4 thin-sliced onion, red 2 chopped eggs, hard-boiled, medium 1 scallion, only light green and white parts, coarsely chopped Instructions:

1. Place the potatoes in large-sized pot. Add water sufficient to cover them plus an inch. Season with sea salt. Bring to boil on high heat. 2. Reduce to simmer. Cook till you can pierce potatoes easily with fork, 1015 minutes. Then drain the potatoes. Transfer to large-sized bowl. Allow to cool. 3. Place cucumbers in bowl. Sprinkle with 1/2 tsp. of salt. Combine well. Allow to set for 8-10 minutes. Drain water that accumulated. Squeeze the cucumbers using paper towels to absorb excess liquid. 4. In small-sized bowl, stir vinegar, hot mustard and mayo together till mixed well. 5. Mash the potatoes, and leave in some smaller lumps. Add mayo mixture, scallions, eggs, onions, carrots and cucumber. Combine well. Season as desired. Serve promptly.

23 – Poached Chicken & Soba Noodles

You’ll love the chicken in this Japanese dish. It is poached lightly in sake and soy sauce for a truly authentic taste. Makes 4 Servings Cooking + Prep Time: 55 minutes Ingredients: 3/4 oz. of shiitake mushrooms, dried 1/2 cup of sake, dry 1/4 cup of soy sauce, light 1 & 1/2 tsp. of sugar, caster 2 cups of liquid stock, chicken 2 chicken fillets, breast A bunch of Bok choy 1 packet of noodles, soba 5 & 1/3 oz. of mushrooms, enoki if available 1 thin-sliced red chili, long

Instructions: 1. Place shiitake mushrooms in heat-proof bowl. Cover with two cups of hot water. Set them aside for five minutes and drain. Reserve mushroom liquid. 2. Pour reserved mushroom liquid, chicken stock, sugar, soy sauce and sake in pan. Bring to simmer on med. heat while occasionally stirring. Add chicken. Return to simmer. Cook for 10 more minutes. 3. Turn chicken over. Add Bok choy. Cook for five to seven more minutes till chicken has cooked fully through. Remove the chicken and Bok choy from pan. Transfer them to plate. Cover and keep warm. 4. Bring broth back up to simmer. Add mushrooms, noodles and enoki. Cook for six to seven minutes, till noodles become tender. 5. Divide noodles in individual bowls with tongs. Shred chicken. Top the noodles with the chicken, plus red chili, enoki mushrooms and Bok choy. Spoon the poaching broth in the bowls and serve.

24 – Japanese Watercress Salad

This savory, nutty, sweet watercress salad offers you vitamin K along with great taste. It can be served as a snack or a side dish. Makes 2 Servings Cooking + Prep Time: 15 minutes Ingredients: 6 cups of watercress 3 tbsp. of peanut butter, cream 1/2 tsp. of honey, organic 1 tsp. of vinegar, rice 1 & 1/2 tbsp. of soy sauce, low sodium 2 tbsp. of mirin A pinch of salt, sea Instructions: 1. First, bring medium pot of lightly salted water to a boil.

2. Put mirin, soy sauce, vinegar, honey and peanut butter in medium-sized bowl. Whisk till smooth. Set bowl aside. 3. Rinse watercress. Then drain it and separate stems from leaves. 4. Chop stems roughly. Add to boiling water with leaves. Cook till stems become tender, but will give you a bit of a crunch, two to three minutes. 5. Drain the watercress. Rinse it in cold water. Squeeze out the excess water softly. Pat watercress dry using paper towels. Add to mixing bowl. Pour dressing over watercress. Toss till watercress is coated evenly. Serve.

25 – Japanese Marinated Mushrooms

This is quite a tasty side dish, usually made with a variety of Japanese mushrooms. They are marinated in tangy soy-based sauce. Makes 4 Servings Cooking + Prep Time: 20 minutes Ingredients: 2 tbsp. of oil, olive 3 packs of mushrooms, any Japanese type if available 2 tbsp. of vinegar, rice 1 tbsp. soy sauce, light 2 chili peppers, red 2 tbsp. of chopped Mitsuba Japanese parsley – you can substitute regular parsley 1 tbsp. of chopped Shiso, green

Instructions: 1. First, heat oil in fry pan on high heat. Add mushrooms. Stir-fry them till mushrooms have cooked and little liquid remains in pan. 2. Remove pan from heat. Add soy sauce, rice vinegar, chili pepper, Shiso and Mitsuba. Combine by stirring and season as desired. When mushrooms cool, place them in plastic bowl with lid. Refrigerate till you serve.

The Japanese have so many tasty desserts that it’s hard to pick just a few, but here are some of the best…

26 – Mizu Yokan

This yokan has more water in its content than the traditional version. It is usually chilled and then served as a refreshing summer dessert. Makes 4 Servings Cooking + Prep Time: 1 hour & 20 minutes Ingredients: 1 stick of agar agar (kanten), dried To soak kanten: water, filtered 1 & 1/4 cups of water, filtered 1 cup of sugar, brown 3/4 lb. of bean paste, red, sweet azuki Instructions: 1. To prepare gelatin, soak agar agar in large bowl with water for an hour or so, till it softens.

2. Remove agar agar from the water. Squeeze it, removing excess water. 3. Tear agar agar in small pieces with your hands. 4. In medium-sized pan, add agar agar and 1 & 1/4 cup water. Bring to boil while constantly stirring. Reduce heat level to low. Simmer till agar agar is completely dissolved, stirring constantly. 5. Add the brown sugar. Combine well. 6. Add bean paste. Be sure you stir frequently, so the bean paste will be diluted in mixture of water and agar agar. Simmer till mixture has thickened, then remove it from heat. 7. Pour mixture into rectangular, shallow plastic container and allow to cool down to room temperature. Place in refrigerator so it can chill. It should soon become firm. 8. Cut mizu yokan (the resulting dessert) in small cubes. Serve chilled.

27 – Soba-Cha Custard

This nutty custard is created with a roasted buckwheat called soba-cha, normally used in tea making. It’s a tasty, smooth and silky treat. Makes 4 Servings Cooking + Prep Time: 1 & 1/2 hours + 1-hour water bath & 3 hours chilling Ingredients: 12 oz. of cream, heavy, + extra if needed 1 & 1/2 oz. of tea, roasted buckwheat + extra to garnish A pinch of salt, sea 6 yolks from large eggs 3 oz. of sugar, white To garnish: whipped cream Instructions: 1. Preheat the oven to 300F. Bring pot of filtered water to boil. Combine the cream and soba-cha (buckwheat tea). Bring to low simmer on med. heat. Stir

and scrape sides and bottom frequently, so mixture doesn’t scorch. Remove mixture from heat. Allow it to steep for four or five minutes. 2. Strain the tea-infused cream into heat-proof measuring cup. Press down on the soba-cha, extracting as much liquid as you can. Discard the soba-cha. Add cream to the infused cream to bring it to 1 & 1/2 cups in total. Add a tiny pinch of sea salt. 3. In separate, medium pan, whisk sugar and egg yolks together. Pour the heated and infused cream in egg yolk mixture, all the while whisking. Set on med-low and stir while cooking till custard temperature is 140F. Remove pan from heat. 4. Strain the custard. Divide in ramekins. Set them in baking dish. Cover dish with foil and leave a small opening. Place in oven. 5. Pour the boiling water in the baking dish. Don’t splash any water in the ramekins. Water should be 3/4 up sides of ramekins. Seal the foil. Bake the custards till barely set, usually 35-45 minutes. 6. Remove baking dish carefully from the oven, without sloshing the water around. Then, allow custards to cool in the water bath for an hour or so. 7. Remove ramekins and cover with plastic. Refrigerate for three hours or longer, till fully chilled. 8. Top custards using whipped cream. Serve.

28 – Japanese Cheesecake

This is a light version of traditional Japanese cheesecake. The batter is creamy and not as overly-sweet, and the lemon juice gives it real appeal. Makes 6-8 Servings Cooking + Prep Time: 1 hour & 55 minutes + 3 hours chilling time Ingredients: 1 x 8-oz. pkg. of softened cream cheese, low fat 4 tbsp. of softened butter, unsalted 1/2 cup of sugar, granulated A pinch of salt, kosher 5 eggs, large, separated 1/2 cup of room temperature sour cream, low fat 1 packed tsp. of lemon zest 2 tbsp. + 1 tsp lemon juice, fresh 1/3 cup of flour, cake 2 tbsp. of corn starch

Instructions: 1. Adjust your oven rack into mid-lower position. Preheat oven to 340F. Grease sides and bottom of 8” x 3” spring-form pan. Wrap bottom 1/2 of pan using foil. Create a waterproof seal in this way. Set pan in roasting pan. 2. In stand mixer with paddle attachment fitted, beat butter, cream cheese, salt & 2 tbsp. sugar using med. speed till mixture is creamy. Scrape sides down as needed. 3. Beat in lemon zest and egg yolks till mixture is smooth, usually 30 seconds or so. Replace the paddle attachment using a whisk attachment. Whisk in sour cream and 2 tbsp. of lemon juice at med. speed till combined well. 4. Sift in flour and corn starch over batter. Whisk till combined completely. Transfer the mixture to large sized bowl. Wash, then dry the bowl of your stand mixer. 5. Use mixer whisk attachment to beat egg whites and 1 tsp. lemon juice at high speed, till mixture is frothy. Add remaining sugar slowly and continue whipping till you have medium peaks. 6. Fold 1/3 of meringue into batter till nearly combined. Fold in remainder of meringue gently in two additional batches. 7. Pour batter into spring-form pan. Set on oven rack. Pour 2” of hot water into roasting pan. Bake till cake is barely firm in middle and golden in color, 40-45 minutes. 8. Remove roasting pan from the oven. Allow spring-form pan to stay in its water bath for 1/2 hour. Set it on your wire rack to cool for 30 more minutes. Chill for three hours or so, till it sets. Serve.

29 – Strawberry & Matcha Parfait

This is not a fancy parfait, but it doesn’t need to be. It uses Matcha tea and strawberries with ice cream for a tasty dessert. Makes 4 Servings Cooking + Prep Time: 35 minutes Ingredients: For the matcha kanten 2 tsp. of matcha 1 tbsp. of water, filtered 15 fluid oz. of water, filtered 1 & 3/4 oz. of sugar, granulated 2 tsp. of kanten/agar agar powder For the parfait Strawberries, fresh Ice cream, vanilla

Instructions: 1. In small-sized bowl, stir 1 tbsp. water and 2 tsp. matcha together, making a paste with a smooth consistency. Set the bowl aside. 2. Boil water, kanten powder and sugar together till you have a rolling boil, while stirring frequently. Make sure all sugar has dissolved completely. 3. Turn stove top burner off. Add matcha paste to pot. Stir till mixed well. Pour this mixture into 8” square baking pan and allow it to set. 4. Once the mixture has set, place in refrigerator for two hours for chilling. Cut it into small sized blocks. 5. Scoop ice cream in individual bowls. Top with fresh strawberry slices and then kanten/matcha cubes. Serve promptly.

30 – Anmitsu

This classic dessert from Japan is usually enjoyed during spring and summer months. It has a wonderful combination of unique textures that make it quite appealing. Makes 3-4 Servings Cooking + Prep Time: 35 minutes Ingredients: For kanten jelly 1 & 2/3 cups of water, filtered 1 tsp. of powdered agar agar 1-2 tbsp. sugar, white, +/- as desired For syrup 1/4 cup of water, filtered

2/3 cup of sugar, white Optional: 1 tbsp. of lemon juice, fresh if available To serve Your favorite fruits, like sliced oranges or peaches, cherries or grapes, sliced apple or kiwi, or sliced strawberries, etc. 1/3 cup of sweet bean paste (anko) Instructions: 1. In large-sized bowl, soak agar agar powder in 1 & 2/3 cups of filtered water for about an hour, till it softens. 2. Remove kanten jelly and reserve soaking water. Squeeze soft jelly and remove moisture, then tear it in small pieces 3. Place kanten jelly pieces and soaking water in medium-sized pan. Bring to boil while stirring constantly. Reduce heat level to low. Stir while simmering till kanten dissolves. 4. Add sugar. Stir thoroughly. Pour liquid in container. Place in refrigerator till firm. 5. To prepare syrup, mix 1/4 cup filtered water with sugar in pan. Heat till sugar has dissolved. Add lemon juice as desired. Then, set syrup aside and allow it to cool. 6. To serve, cut the kanten jelly in cubes. Spoon cubes and your chosen fruits into three or four individual bowls. 7. Next, pour the syrup over these ingredients. Top with the sweet bean paste and serve.

Conclusion This Japanese cookbook has shown you… How to use different ingredients to affect unique Asian tastes in dishes both well-known and rare. How can you include Japanese recipes in your home cooking repertoire? You can… Make traditional Japanese breakfasts, which you may not have heard about. They are just as tasty as they seem. Learn to cook with sweet bean paste, which is widely used in Japanese cooking. Find it in Asian food markets. Enjoy making the delectable seafood dishes of Japan, including salmon and mackerel. Fish is popular in Asia, and there are SO many ways to make it great. Make dishes using rice vinegar and miso paste, which are often used in Asian cooking. Make various types of desserts, like strawberry & matcha parfaits and Anmitsu, which will tempt your family’s sweet tooth. Have fun experimenting! Enjoy the results!

About the Author

Allie Allen developed her passion for the culinary arts at the tender age of five when she would help her mother cook for their large family of 8. Even back then, her family knew this would be more than a hobby for the young Allie and when she graduated from high school, she applied to cooking school in London. It had always been a dream of the young chef to study with some of Europe’s best and she made it happen by attending the Chef Academy of London. After graduation, Allie decided to bring her skills back to North America and open up her own restaurant. After 10 successful years as head chef and owner, she decided to sell her business and pursue other career avenues. This monumental decision led Allie to her true calling, teaching. She also started to write e-books for her students to study at home for practice. She is now the proud author of several e-books and gives private and semi-private cooking lessons to a range of students at all levels of experience.

Stay tuned for more from this dynamic chef and teacher when she releases more informative e-books on cooking and baking in the near future. Her work is infused with stores and anecdotes you will love!

Author's Afterthoughts

I can’t tell you how grateful I am that you decided to read my book. My most heartfelt thanks that you took time out of your life to choose my work and I hope you find benefit within these pages. There are so many books available today that offer similar content so that makes it even more humbling that you decided to buying mine. Tell me what you thought! I am eager to hear your opinion and ideas on what you read as are others who are looking for a good book to buy. Leave a review on Amazon.com so others can benefit from your wisdom! With much thanks, Allie Allen