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SEASONINGS
The seasonings below are the ones used in the recipe book. You probably already have basic ones, such as sugar and salt, but may not have, or not even know what others are. But don’t worry! You can find some of them in local supermarkets, like Yumbo and Albert Heijn, and others in Japanese/Asian markets. Of course, many of them are located around Amsterdam, but they are also in the other areas of the Netherlands. You will definitely be able to find all of them near where you live:)
Miso
Soy sauce
Sugar
Salt
Mirin / sweet sake
Cooking sake
Vinegar
Mayonnaise
Worcester sauce
Ketchup
Dashi powder
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WHAT IS DASHI?
Dashi is a Japanese traditional seasoning, and it means the soup whose taste comes from kelps, fish, etc. It is used for such a large number of Japanese cuisines, such as miso soups. Therefore, it is extremely important when cooking Japanese food, and it is not an overstatement to say that you would find it very difficult to cook Japanese food without it. If you try to get dashi in an authentic, fundamental way, it will require a lot of time and effort. In addition, you may not be able to find all the ingredients needed for making dashi here abroad. Therefore, this recipe book recommends you to use “dashi stock,” which dashi is already made in powder form, and tells you cuisines which can be cooked with it.
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HOW TO COOK RICE
Rice has been playing its important role as staple food in Japan for a long time. Many Japanese still eat rice every day, sometimes for every meal, and it is often used for Japanese cuisines. Even though rice is usually cooked with a specific rice cooker in Japan, you may not have one. But you still can cook rice with what you have at home… a frying pan and its lid!
Ingredients (4 servings):
300g white rice
360cc water
Preparation:
Wash white rice, soak it in water for 30 minutes, and drain it.
Steps:
1. Put rice and water in a frying pan and flatten it so that the rice is submerged in water.
2. Put a lid on the pan and cook it on high heat. When it comes to a boil, change to low heat and heat for 5 minutes.
3. Turn on high heat again, and heat for 1 minute.
4. Turn off the heat and steam the rice for 10 minutes with the lid on.
5. Remove the lid and fluff the rice up to get rid of the moisture.
6. Ready to serve!
Note:
There are several types of rice, but the most common one in Japan is “Japonica rice.” The steps above are the procedure for Japonica rice, so it is recommended to use the same type.
What's in my recipe book: About
Japanese home cooking recipes
Before starting cooking, I recommend you to take a loot at "seasonings" and "how to cook rice" on the above!
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