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Japanese Soul Cooking

Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond

THE AUTHENTIC JAPANESE SOUL FOOD MENU. 536 E 5th St, New York, NY 10009 TEL: 212-505-8001. Go to the Menu Page; Download the PDF Menu. ANDANTE(SISTER RESTAURANT) 130 Grand St. Brooklyn, NY 11249 TEL: 929-397-0010 ©2018 Minca Ramen Factory. Dec 11, 2013 Tadashi Ono and Harris Salat offer two staple recipes for okonomiyaki in their new cookbook, Japanese Soul Cooking. One, from Hiroshima, is a gut-busting dish, layered with noodles, fried eggs, pork belly, and cabbage pancake.

Description of the book 'Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond': A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura.

• Author: Tadashi Ono,Harris Salat
• Publisher: Ten Speed Press
• ISBN: 1607743531
• Category: Cooking
• Page: 256
• View: 1877

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A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan—the hearty, flavor-packed dishes that everyone in Japan, from school kids to grandmas, craves. In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, such as ramen, soba, udon, and tempura. Others are lesser known Japanese classics—such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms—that will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family. Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday Japanese life, bringing beloved Japanese comfort food to Western home cooks for the first time.

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