Table Of ContentTying bundles of komatsuna (left) and spinach (right) for blanching
Copyright © 2005 by Elizabeth Andoh
Photography copyright © 2005 by Leigh Beisch All rights reserved. Published in the United
States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random
House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House,
Inc.
The publisher and author wish to thank ceramic artists Catherine White, Warren Frederick, and
Romig Streeter for the generous loan of their work.
Library of Congress Cataloging-in-Publication Data
Andoh, Elizabeth.
Washoku : recipes from the Japanese home kitchen / Elizabeth Andoh; photography by Leigh
Beisch.
p. cm.
Includes index.
1. Cookery, Japanese. I. Title.
TX724.5.J3A53 2005
641.5952--dc22
2005013640
eISBN: 978-0-30781355-8
Cover design by Toni Tajima
Food styling by Karen Shinto
Prop styling by Sara Slavin
Photography assistance by Angelica Cao
Styling assistance by Katie Christ
v3.1
CONTENTS
Acknowledgments
Introduction
The Washoku Pantry
Beans
Dumpling Wrappers, Flour, Katakuriko, and Panko
Fish (dried, semidried, processed)
Fish (fresh)
Fresh Herbs and Rhizomes
Fruits
Konnyaku and Shirataki Noodles
Miso
Mushrooms
Noodles
Pickles
Rice
Sea Vegetables
Seeds and Nuts
Spices and Seasonings
Sugar and Other Sweeteners
Tea
Tōfu
Vegetables
In the Washoku Kitchen
Cutting
Grating
Grinding, Crushing, and Mashing
Removing Bitterness, Oil, and Moisture
Draining, Pressing, and Straining
Softening and Rehydrating Dried Foods
Marinating
Broiling, Grilling, and Pan Searing
Frying and Stir-Frying
Simmering, Poaching, and Braising
Steaming
Dry-Roasting
Shaping and Molding
Stocks, Sauces, and Other Condiments
Basic Sea Stock
Basic Vegetarian Stock
Smoky Chicken Stock
Sanuki Sea Stock
Seasoned Soy Concentrate
Smoky Citrus-Soy Sauce
Sweet-and-Sour Sauce
Smoky Vinaigrette
Tart Miso-Mustard Sauce
Creamy Sesame-Miso Sauce
Pungent Red Miso Sauce
Citrusy Miso
Leek Miso
Herb Miso
Two Nutty Miso Sauces
Creamy Tōfu Sauce
Nori Sauce
Chunky Red Bean Jam
Brown Sugar Syrup
Kelp and Mushroom Relish
Five Flavored Salts
Soups
Miso Soup with Enoki Mushrooms
Miso Soup with Fried Tōfu, Leafy Greens, and Scallions
Miso-Thickened Pork and Vegetable Soup
Miso Soup with Onions and Potatoes
Dark Miso Soup with Roasted Eggplant
Dark Miso Soup with Sweet Potato
Fisherman’s Broth
Clear Ocean Broth with Herbs and Lemon Peel
Egg Drop Soup
Temple Garden Chowder
Mushroom, Lotus Root, and Tōfu Chowder
Burdock Root and Fried Tōfu Chowder
Green Soybean Soup
Rice
Cooked White Rice
Rice with Mixed Grains
Rice with Vegetables and Seafood
Rice Cooked with New Ginger
Rice Cooked with Édamamé
Rice Tossed with Red Shiso Salt
Rice Tossed with Salmon Flakes
Sushi Rice
Five-Colored Foods with Sushi Rice
Rolled Sushi, Two Ways
Sushi Pillows
Rice Bowl with Three-Colored Topping
Rice Topped with Tempura
Rice Curry
Chicken Omelet Over Rice
Hand-Pressed Rice
Toasty Hand-Pressed Rice
Toasted Rice in Green Tea Broth
Rice Porridge with Sour Plum and Herbs
Noodles
Moon-Viewing Noodles in Broth
Foxy Soup Noodles
Chilled Udon Noodle Salad
Buckwheat Noodle Roll
Soba Noodles with Tempura in Soup
Chilled Chinese Noodle Salad
Thin Noodles on Ice
Chinese-Style Noodles in Miso-Enriched Soup
Vegetables
Soy-Braised Sun-Dried Radish Ribbons
Soy-Braised Hijiki and Carrots
Soy-Simmered Dried Shiitaké Mushrooms
Slow-Simmered Daizu with Assorted Vegetables
Spinach Steeped in Broth
Ginger-Stewed Eggplant
Chilled Roasted Eggplant
Eggplant Stuffed with Ground Chicken
Carrots and Konnyaku Tossed in Creamy Tōfu Sauce
Green Beans Tossed in Creamy Sesame-Miso Sauce
Asparagus Tossed with Crushed Black Sesame
“Smashed” Burdock Root Tossed with Crushed White Sesame
Green Soybeans Served in the Pod
Fried Eggplant with Crushed Green Soybeans
Lemon-Simmered Kabocha Squash
Soy-Simmered Kabocha Squash with Minced Chicken
Soy-Simmered Kabocha Squash with Red Beans
Sweet Potato Simmered with Kelp
Tempura Pancakes, Temple Vegetarian Style
Burdock and Lotus Root Chips
Steaming Radish Swathed in Citrusy Miso Sauce
Fiery Parsnips
Tosa Sea Salad
Impatient Pickles
Citron-Pickled Chinese Cabbage
New Year’s Salad
Red-and-White Pickled Radishes
Sweet-and-Sour Lotus Root
Blushing Pink Ginger
Fish
Citrus-and-Soy-Glazed Swordfish
Sanshō Pepper–Crusted Grouper
Miso-Marinated Broiled Fish
Salt-Broiled Kingfish
Broiled Air-Dried Fish
Fish Simmered in Pungent Miso Sauce
Broth-Simmered Small Whole Flounders
Simmered Snapper, Autumn Rain Style
Cold Poached Salmon in Bamboo Leaves
Sole Steamed with Sour Plum and Herbs
Cloud-Steamed Bass
Crisp Fried Smelts in Spicy Vinaigrette
Seasoned Salmon Flakes
Panko-Breaded Fried Cod
Octopus Salad
Meat and Poultry
Tender-Stewed Curried Chicken
Soy-Stewed Chicken with Vegetables
Tangy Seared Chicken Wings
Gingery Ground Chicken
Gingery Seared Pork
Pork and Wakamé Dumplings
Bite-Sized Pork Cutlets
Soy-Glazed Beef Burger
Soy-Stewed Bits of Beef
Flash-Seared Steak with Two Sauces
Tōfu and Eggs
Silken Tōfu Topped with Mushrooms
Tōfu-Stuffed Fresh Shiitaké Mushrooms
Sesame-Crusted Tōfu
Soy-Simmered Deep-fried Tōfu Dumplings
Handmade Deep-fried Tōfu Dumplings
Treasure Boats
Broiled Tōfu with Flavored Miso
Bitter Melon, Tōfu, and Pork Scramble
Soy-Simmered Fried Tōfu
Tōfu Cheese
Chilled Egg Custard
Rolled Omelet, Two Ways
Thin Omelet
Impatient Coddled Eggs
Desserts
Green Tea Ice Cream
Rainbow Ice
Black Sesame Ice
