The Real Japanese Izakaya Cookbook: 120 Classic Bar Bites from Japan (英語) ハードカバー – 2019/11/19
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Bring the party home with this Japanese pub-inspired cookbook
Izakaya cooking is all about enjoying hearty and flavorful Japanese food with drinks and friends at your local hole-in-the-wall hangout. Similar to tapas or pub food, izakaya fare ranges from tasty bar snacks to substantial salads, stews, grilled meats and seafood dishes—all made fresh with minimal fuss and maximum flavor—and served alongside a chilled glass of beer or sake<.br>
The Real Japanese Izakaya Cookbook allows you to recreate over 120 of these classic izakaya dishes in your own kitchen at home. These include standards like Yakitori Chicken Skewers, Crispy Gyoza, and Grilled Wagyu Beef with Shiso. Vegans and vegetarians are also well catered to with dishes like Daikon Salad with Yuzu Dressing, Chargrilled Fava Beans and Baked Tofu with Ginger Sauce. Chef and author Wataru Yokota adds his own unique twists to signature Japanese recipes, like Miso-Simmered Pork and Grilled Mackerel with Plum Sauce<.br>
Yokota's recipes are simple and quick, aimed at working folks who don't have a lot of time to cook but love trying new and interesting flavors. This book provides clear step-by-step photos and instructions for each dish. The introduction gives guidelines for selecting, pouring and mixing drinks to complement the recipes—and even how to quickly grill and smoke meat to give it that authentic izakaya taste!
"...Yokota offers dozens of variations of izakaya that are sure to attract many American hosts seeking to impress cocktail party guests...Color photographs of each izakaya show not only what the food should look like, but also how it may be most attractively plated." --Booklist
"Yokota's recipes are simple and quick, aimed at working folks who don't have a lot of time to cook but love trying new and interesting flavors. The Real Japanese Izakaya Cookbook provides clear step-by-step photos and instructions for each dish. The introduction gives guidelines for selecting, pouring and mixing drinks to complement the recipes -- and even how to quickly grill and smoke meat to give it that authentic izakaya taste!" -- Midwest Book Review
"The photos of each recipe are both helpful and mouth-watering. There are extra step-by-step photos when needed. The book is very well-written, organized, and printed. The hardback binding is top-notch and the photos are super professional, transforming the book almost into a coffee-table book." -- Foods4.us blog
Wataru Yokota was born in 1980 in Okayama Prefecture in Japan. He has worked in various well-known French restaurants and in 2012 established his own restaurant consultancy. He now splits his time between working as a restaurant consultant, acting as private chef for special events and writing cookbooks. His latest book introduces California cuisine to Japanese readers.
Foreword writer Makiko Itoh is the bestselling bicultural author of the Just Bento cookbook series. She now writes full-time to introduce Japanese food concepts to Western readers.
In many ways this works as a perfect coffee table/cookbook, as you can leave it out to start conversations about your love of Japanese food and to get requests for what to make for dinner.
Putting itself above the average of its ilk by being comprehensive enough to add an introduction that (surprisingly few) Japanese cookbooks have, to explain a few foreign concepts and add both the Japanese and English for ingredients that may require a Japanese grocery to come across.
The beautiful pictures are the icing on the cake for this great addition to any cooks library.
My thoughts and pics of the dishes we tried:
1) Sweet Spicy Mixed Nuts – p 18. These are absolutely craveable. Yum! Sweet with a little spicy kick.
2-3) Tofu Ftitters with Edamame – p 84. Delicious. They are crispy on the outside with a pillowy interior. These were supposed to be made in a Takoyaki pan, but I don’t have one, so I used my aebelskiver (Danish pancake) pan, and that worked perfectly.
4) Spinach Namul with Soy and Sesame – p 32. Fabulously flavorful and easy. Lovely fresh balance next to a rich dish.
5) Sweet and Sour Chicken Meatball Skewers – p 40. These are delicious, with a great savory taste with great savory and sweet balance. The glaze is wonderfully glossy and sticky. Yum!
6) Soy and Sake Honey-Glazed Ribs – p 98. Wonderfully sticky and flavorful. Easy method, too.
7) Rum Raisin Pumpkin – p 104. This is delicious. I love the sweet pops of raisins and the boozy flavor boost from the rum with the buttery, earthy squash. It would make a really cool Thanksgiving side dish.
8) Stir-Fried Shrimp with Sake, Garlic, and Fish Sauce – p 55. So simple. It’s hard to believe all that flavor gets into the shrimp itself with just a few minutes in the hot pan, but it does!
9) Steam Fried Edamame – p 16. Best edamame ever, and you bring them in the table right in their pods, and let everyone squeeze the edamame out themselves. I tripled the recipe, and there were still no leftovers.
I’ll update this as I play in the book more!
Some others I have flagged to try: Miso Marinated Egg Yolks with Cucumber – p 24 * Japanese Roast Pork – p 42 * Baked Tofu Namero – p 56 * Simmered Chicken Gyoza – p 81 * Crispy Fried Chicken Nuggets – p 84 * Stuffed Lotus Root – p 68 * Camembert Skewers – p 69 * Imperial Beef Rolls – p 88 * Fried Smashed Potatoes – p 90 * Homemade Smoked Bacon – p 110 * Smoking Vegetables, Cheese, Nuts, and Other Ingredients – p 114
*I received a copy to explore and share my thoughts.