Professional Documents
Culture Documents
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CONTENTS
Acknowledgments vii
10 SOBA 159
Introduction 1
11 UDON 173
1 RAMEN 5
2 GYOZA 27
13 YOSHOKU 205
3 CURRY 43
4 TONKATSU 59
5 FURAI & KOROKKE 75
6 KARA-AGE 93
Measurement Conversion
Charts 239
7 TEMPURA 107
8 OKONOMIYAKI 127
Index 242
9 DONBURI 141
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CLASSIC TONKATSU
SERVES 4
34
cup flour
Tonkatsu
continued >
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Classic
Tonkatsu,
continued
When the oil has heated to 340F, carefully slide the fillets into the skillet.
Depending on the size of the skillet, cook
the tonkatsu in batches. Be careful not to
overfill the skillet, which will lower the
cooking temperature; use, at most, half of
the surface area of the oil to cook. While
the tonkatsu is cooking, check the oil
temperature with a candy thermometer.
Regulate the heat to maintain a constant
340F oil temperature. If the oil is too hot,
the tonkatsu will burn; if it is too low, the
tonkatsu will come out soggy and greasy.
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A sampling of Japanese salads (clockwise from top left): traditional wakame and cucumbers,
lettuce with ginger-carrot dressing (page 213), potato salada (page 210), and tomato salada (opposite)
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Japanese-Style
Tartar Sauce
This is the go-to sauce for furai dishes. It is similar to
classic American tartar sauce, but the big difference is
the mayo. Here we use Japanese Kewpie mayonnaise
(page 132), an umami-rich version that has less oil and
is looser and smoother than typical pasty, store-bought
mayo, which gives the sauce more punch. You can also add
classic Japanese accents to the tartar sauce, if youd like.
For example, you can substitute 2 tablespoons of chopped
shiso leaves for the parsley. Or add 2 teaspoons of wasabi
or 1 teaspoon of red yuzu kosho.
Thoroughly mix together all the ingredients in a bowl. Place in the refrigerator for
at least 1 hour (overnight is even better)
Tomato Salada
Wait until summer and early autumn when you can find
really beautiful, vine-ripened tomatoes to prepare this
lovely salad. (Pictured opposite, at the lower left.) The
dressing is fantastic with leafy greens, too.
teaspoon salt
Pinch pepper
8 ounces cornichon pickles, finely chopped
1 tablespoon capers (in vinegar), finely
chopped
1 tablespoon finely chopped parsley
1 tablespoon lemon juice
SERVES 4
12
teaspoon salt
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pages cm
Includes index.
www.crownpublishing.com
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TX724.5.J3O564 2013
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registered trademarks of Random House, Inc.
641.5952--dc23
2013020776
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