Japanese Dinner
Japanese dinner is restrained. Sashimi sliced just so, a small grilled fish, simmered vegetables, rice and pickles to close. Or kaiseki, fourteen courses, the year on a plate. Sachiko Endo can rank them.
Featured japanese dinner recipes
- The 14-stage kaiseki, ranked — Sachiko Endo · Kyoto, Japan · Sachiko: each stage gets a paragraph. The rice course goes last for a reason.
- Sukiyaki, the Tokyo way — Iris · Tokyo, Japan · Beef, scallion, tofu, dashi-soy-sugar, raw egg to dip.
- Shabu-shabu, kombu broth — Iris · Osaka, Japan · Sliced beef, leafy greens, two dipping sauces, the swish that names it.
- Donabe rice, with bonito — Akiko Watanabe · Tokyo, Japan · Akiko: the clay pot that does what no rice cooker does. The crust is the point.
- Oden, winter pot — Iris · Tokyo, Japan · Daikon, eggs, fish cake, konnyaku in dashi-soy. Hours, mostly waiting.
- Sashimi, three fish — Iris · Tokyo, Japan · A knife, fresh fish, a grater for wasabi, a flat plate.
- Tempura, shrimp and vegetables — Iris · Tokyo, Japan · Cold batter, hot oil, the lacy crust the iced water makes.
- Salt-grilled salmon, dinner cut — Akiko Watanabe · Tokyo, Japan · Akiko: salted thirty minutes before. The skin must crackle.
- Gyudon over rice — Iris · Tokyo, Japan · Beef, onion, sweet-soy broth, an egg yolk, scallion.
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