دانلود کتاب Japanese Takeout Cookbook Favorite Japanese Takeout Recipes to Make at Home

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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