By Tamako Sakamoto
Cook dinner eastern with Tamako is a set of fifty four recipes for easy but tasty Japanese-style food appropriate for the full relatives, from soups and salads that may be speedy and simply prepare, meat and seafood dishes which are either hearty and comforting, and truffles that would brighten any desk. Insightful brief tales and heart-warming anecdotes on day-by-day kinfolk lifestyles accompany the recipes, making this booklet excellent for someone trying to transcend general jap eating place fare to delve into the guts and soul of jap foodstuff and kinfolk traditions.
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Digital ISBN: 1476710759
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Additional info for Cook Japanese with Tamako: Hearty Meals for the Whole Family
Place the leek and ginger in a mixing bowl with the rest of the ingredients for the meatballs and mix well. 2. Bring a pot of water to a boil. Scoop up a ball of the meat mixture with a tablespoon and use another tablespoon to scrape the meatball gently from the ﬁrst spoon to shape the mixture, then drop it into the boiling water. Repeat the process until the meatball mixture is used up. When the meatballs ﬂoat to the surface, scoop them up with a perforated ladle and drain. Let them cool to near room temperature, then chill them in the refrigerator.
Nibuta Simmered Pork 900 g (2 lb) boneless pork shoulder 1 leek 1 knob fresh ginger 360 ml (11/2 cups) water 180 ml (3/4 cup) sake 180 ml (3/4 cup) Japanese soy sauce 180 ml (3/4 cup) mirin 2 Tbsp sugar mustard or yuzu kosho Serves 6–8 1. Tie the pork into the shape of a log and secure with kitchen string. Cut off the white part of the leek and save it for another dish as only the green part is used in this recipe for ﬂavouring. Peel and slice the ginger. Place the pork into a pot and add the water, sake, soy sauce, mirin and sugar.
Repeat the process until the meatball mixture is used up. When the meatballs ﬂoat to the surface, scoop them up with a perforated ladle and drain. Let them cool to near room temperature, then chill them in the refrigerator. Serve the chilled meatballs with shiso leaves or shredded cucumber and the dipping sauces. 3. To make the umeboshi-nam pla dipping sauce, remove the pit from the umeboshi and mash the ﬂesh into a paste with a fork. Combine with the nam pla and the mirin. 4. To make the sesame dipping sauce, combine all the ingredients and mix well.
Cook Japanese with Tamako: Hearty Meals for the Whole Family by Tamako Sakamoto