Japanese Cooking Made Simple

Japanese Cookbook for Beginners

By
Martha Stone
Copyright 2015 Martha Stone
Kindle Edition
 License Notes
No part of this Book can be reproduced in any form or by any means including print, electronic,
scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the
author has taken every possible step to ensure accuracy, all readers are advised to follow information
at their own risk. The author cannot be held responsible for personal and/or commercial damages in
case of misinterpreting and misunderstanding any part of this Book.
 About the author

Martha Stone is a chef and also cookbook writer. She was born and raised in Idaho where she spent
most of her life growing up. Growing up in the country taught her how to appreciate and also use fresh
ingredients in her cooking. This love for using the freshest ingredients turned into a passion for
cooking. Martha loves to teach others how to cook and she loves every aspect of cooking from
preparing the dish to smelling it cooking and sharing it with friends.
Martha eventually moved to California and met the love of her life. She settled down and has two
children. She is a stay at home mom and involves her children in her cooking as much as possible.
Martha decided to start writing cookbooks so that she could share her love for food and cooking with
everyone else.

For a complete list of my published books, please, visit my Author's Page...

http://amzn.to/1QAkZpV

You can also check out my blog at: http://martha-stone.blogspot.com or my Facebook at:
https://www.facebook.com/marthastone2013
Introduction
I want to thank you and congratulate you for downloading the book, “Japanese Cooking Made Simple:
Japanese Cookbook for Beginners”. Japanese cuisine is known for its great taste and use of fresh
ingredients. So it’s no wonder that people fall in love with the nourishing, delicious and light foods
popular in Japan.
This book contains Japanese cuisine recipes that even the most novice cook can master in no time. I
know the thought of preparing a dish from another country can be intimidating to say the least. If,
however, you follow the step-by-step directions in this cookbook, you will master the Japanese
cuisine in no time!
“Japanese Cooking Made Simple: Japanese Cookbook for Beginners” contents a wide array of
authentic Japanese cuisine dishes that range from hearty stews to tasty snacks and everything in-
between! All the recipes in this Japanese cookbook employ familiar cooking methods so you don’t
have to worry about purchasing potentially expensive cooking tools. In fact, you probably have all the
tools needed to recreate the dishes found in the pages below.
Thanks again for downloading this Japanese cookbook, I hope you enjoy it! Now what are you
waiting for? On to Chapter 1!
Table of Contents
Introduction
Chapter 1 – Japanese Soup, Stews and Noodle Recipes
Miso Soup
Mastsutake Soup
Nikujaga
Ozoni Soup
Zenai
Tanuki Udon
Chapter 2 - Japanese Main Dishes Recipes
Saba Miso
Stir Fried Ramen
Chikuzen Ni
Tuna Tataki
Kobocha No Nimomo
Tako Sunomono
Chilled Somen
Ebi Chili
Matsutake Gohan
Soba with Leeks
Chicken Nanban Udon
Chapter 3 - Japanese Snacks and Side Recipes
Kaki Fry
Edamame
Tazukuri
Vegetable Tempura
Kuri Kinton
Daigaku Imo
Strawberry Milk Kakigori
Monaka
Chapter 4 – Tips and Tricks
Finding Ingredients
Homemade Dashi
Fresh Ingredients
Appearance is Important
Conclusion
Free Bonus Cookbooks
Author's Afterthoughts
More Books by Martha Stone
Chapter 1 – Japanese Soup, Stews and Noodle
Recipes
Miso Soup
Commonly called Everyday Soup, miso is a versatile soup made from fermented soybeans. This
simple recipe is common place in Japan and contains only a few ingredients. Despite the short
ingredient list, miso soup is full of flavor and often used as a side dish.

Yield: Serves 4
Preparation Time: 15 minutes
Ingredients:
3 tablespoons miso paste
4 cups dashi
8 ounces tofu, cubed
2 scallions, sliced diagonally

Directions:
Step 1: Pour the dashi into a saucepan. Place on the stove and bring to a boil.
Step 2: Reduce heat and stir in the miso paste, making sure that the paste mixes well with the dashi.
Step 3: Place the cubed tofu and the sliced scallions into the soup.
Step 4: Allow the soup to simmer for 3 minutes.
Step 5: Dish out the soup equally between 4 bowls and serve.
Mastsutake Soup
Mastsutake soup has a unique flavor due to the matsutake mushrooms that are needed to create it.
When you add the shrimp and chicken to it, you add even more flavor that will send your taste buds to
heaven. However, some people prefer to make mastsutake soup without the shrimp and chicken.

Yield: Serves 2
Preparation Time: 50 minutes
Ingredients:
3 matsutake mushrooms
4 shrimp, shelled and deveined
4 ounces chicken thighs, cut into bite-sized pieces
2 scallions, cut thinly into slices
2 ½ cups dashi
1 tablespoon sake
3 teaspoons soy sauce
2 teaspoon mirin
½ teaspoon table or sea salt
Citrus for garnish
Directions:
Step 1: Add 1 teaspoon of soy sauce to a medium-sized bowl. Place the cut chicken thighs into the
bowl and stir until the pieces are evenly coated with the soy sauce.
Step 2: Pour ½ cup dashi into a clean saucepan. Place the saucepan on the stove and bring to a boil.
Reduce the heat to low.
Step 3: Add the soy sauce-coated chicken pieces to the saucepan and let simmer until the chicken is
cooked completely. Drain the soy sauce from the chicken and set to the side for the moment.
Step 4: Pour the remaining dashi (2 cups) into a clean pot. Place the pot on the stove and bring to a
boil. Once the dashi has reached a rolling boil, reduce the heat.
Step 5: Stir in the shrimp and matsutake mushrooms. Let simmer in the dashi for 3 minutes. Add the
scallions and chicken and simmer for 1 more minute.
Step 6: Pour the soup into the serving bowls. Garnish the soup by squeezing a bit of the fresh citrus
on top of the soup.
Nikujaga
Nikujaga is a beef stew that contains beef (of course), vegetables and mushrooms in a delicious
savory and sweet broth.

Yield: Serves 4
Preparation Time: 75 minutes
Ingredients:
Cooking oil
½ pound beef, sliced thinly
4 large potatoes, peeled and cut into chunks
1 carrot, cut
1 onion, roughly chopped
12 snow peas, blanched and cut
4 shitake mushrooms, fresh and sliced
2 cups dashi
½ cup sake
3 tablespoons soy sauce
2 tablespoons sugar
 ½ teaspoon salt

Directions:
Step 1: Add enough cooking oil to coat the bottom of a large pot. Place the pot on the stove and heat
the oil. Add the beef to the pot and brown well.
Step 2: Place the cut potatoes, carrots, mushrooms and onion into the pot and cook for 2 minutes.
Step 3: Pour the dashi, soy sauce, sake, sugar and salt into the pot and bring to a gentle boil.
Step 4: Cover the pot and let the mixture simmer for 40 minutes or until all the chopped potatoes are
completely cooked.
Step 5: Remove the stew from heat and let cook. Add snow peas to the stew right before serving.
Step 6: Divide the stew equally between 4 bowls. Serve warm.
Ozoni Soup
Known as Good Luck soup, ozoni is often believed to have been served to samurai before they went
to battle. In recent years, however, this soup is commonly consumed on New Year’s Day. It is a
flavorful and light recipe that may vary from one family to the next.

Yield: Serves 4
Preparation Time: 55 minutes
Ingredients:
4 cups dashi
1 tablespoon soy sauce
1 tablespoon sake
8 ounces boneless skinless chicken thighs, cut into thin slices
1 carrot, sliced
1 daikon radish, sliced
4 mochi (Japanese rice cakes), optional

Directions:
Step 1: Pour the dashi into a saucepan. Place the saucepan onto the stove and bring the dashi to a
boil.
Step 2: Reduce the heat and add the soy sauce, sake, chicken, sliced carrots and sliced radishes.
Step 3: Let the broth simmer until the vegetables and chicken are completely cooked.
Step 4: While you let the broth simmer, add the mochi on a pan and broil for a few minutes. Make
sure to turn them regularly so that they will plump up and become browned and crisp on the outside.
Remove the mochi from the oven and cut into bite-size pieces. Divide these pieces between 4 serving
bowls.
Step 5: Carefully pour the soup into the bowls and over the mochi. Serve warm.
Zenai
Also known as sweet red bean soup, Zenai can also be eaten as a dessert and common made during
the winter months.

Yield: Serves 2
Preparation Time: 15 minutes
Ingredients:
8 ounces anko (red bean paste)
2 pieces mocha (sweet rice cake)
1 cup of water
Pinch of salt

Directions:
Step 1: Place the water, anko and salt into a saucepan. Set on the stove and bring to a boil. Make sure
to stir well during the entire heating process. Remove from heat. This is the soup base.
Step 2: Cut the mocha in half. Toast both sides of the mocha until it has a light brown color.
Step 3: Divide the soup base from Step 1 between 2 serving bowls. Place the mocha on top and
serve warm.
Tanuki Udon
Essentially ginger noodle soup, tanuki udon is simple yet extremely satisfying that warms your entire
body. It is garnished with deep fried flour batter known as tenkasu.

Yield: Serves 2
Preparation Time: 35 minutes
Ingredients:
4 cups dashi
2 portions udon noodles
2 tablespoons mirin
1 tablespoon sake
¼ cup soy sauce
2 tablespoons potato starch
1 tablespoon sugar
½ ounce ground ginger
4 slices abura-age (fried tofu)
Tenkasu to garnish
1 scallion, sliced to garnish

Directions:
Step 1: Prepare the udon noodles according to the directions on the package. Drain the noodles and
set to the side.
Step 2: Pour the dashi into a saucepan and place on the stove. Bring to a boil. Reduce the heat and let
simmer.
Step 3: Add the remaining liquid ingredients and the sugar. Stir thoroughly.
Step 4: In a small bowl, mix 5 tablespoons of water and the potato starch to create a smooth liquid
paste. Stir this paste into the saucepan on the stove. This will thicken the soup.
Step 5: Stir in the ginger.
Step 6: Heat the fired tofu according to the heating instructions on the package. Set to the side for the
moment.
Step 7: Place the cooked udon noodles into the soup. Stir the noodles until they are separated from
one another.
Step 8: Set 2 slices of the fried tofu into the bottom of each serving bowl. Carefully pour some of the
soup over the tofu.
Step 9: Top the soup with tenkasu and sliced scallions.
Chapter 2 - Japanese Main Dishes Recipes
Saba Miso
Also known as mackerel with miso, Saba Miso is a wonderful main dish for those people who love
fish. Using fresh Saba or mackerel fillets, the fish is simmered in a miso-like sauce, which creates a
flavor that is complex and strong.

Yield: Serves 4
Preparation Time: 25 minutes
Ingredients:
4 Saba or mackerel fillets, rinsed and scored
2 scallions, sliced
3 tablespoons mirin
3 tablespoons miso paste
3 tablespoons soy sauce
½ cup water
½ cup sake
4 ounces ginger, thinly sliced
2 tablespoons sugar

Directions:
Step 1: Place all the ingredients except the fish into a large pot. Place the pot on the stove and bring
to a boil. Make sure to stir thoroughly so that all the ingredients are well combined.
Step 2: Reduce heat and let the simmer. Add the fish and continue to simmer for 15 minutes.
Step 3: Carefully remove the fish from the pot. Place each fish fillet on a serving dish.
Step 4: Pour a little of the soup over the fish. This will act as a serving sauce.
Step 5: If desired, serve the dish with rice and vegetables.
Stir Fried Ramen
When you think of ramen, I am sure you imagine a bowl filled with a soupy liquid and noodles. While
that is one of the most common ways to prepare ramen, it is not the only way. In fact, because ramen
is so versatile, it can even be served as a delicious stir fry.

Yield: Serves 4
Preparation Time: 20 minutes
Ingredients:
5 ounces roman noodles
1 tablespoon oyster sauce
1 tablespoon chicken stock
4 tablespoons tonkatsu sauce
4 cabbage leaves, thinly sliced
2 ounces bean sprouts, roots separated
5 ounces pork, cut into cubes
1 tablespoon pickled ginger
Cooking oil
Aonori powder
Directions:
Step 1: Cook the ramen noodles according to the directions on the package. Drain the ramen and set
to the side for the moment.
Step 2: In a saucepan, mix the oyster sauce, chicken stock and tonkatsu sauce. Place the pan on the
stove and heat to almost a boil. Remove from heat and set to the side for the moment.
Step 3: Pan fry the cubed pork until the meat is browned lightly. Add the noodles and mix while
frying for a few minutes. Add the bean sprouts and the cabbage.
Step 4: Stir in the mixture from Step 2 into the pan with the pork and noodles. The noodles should be
completely coated with the mixture.
Step 5: Turn the heat off and divide the ramen stir fry between 4 serving plates. Garnish with aonori
powder and pickled ginger.
Chikuzen Ni
Simmer chicken with vegetables, or Chikuzen Ni, is a common meal in Japan. During special
occasions, the vegetables are often cut into flowery shapes. However, you don’t need to go that far to
enjoy this delicious and hearty dish.

Yield: Serves 4
Preparation Time: 50 minutes
Ingredients:
½ pound chicken thigh meat, cut into bite size pieces
¼ pound carrot
5 shiitake mushrooms
¼ pound gobo (Japanese burdock root)
5 satoimo (Japanese taro)
¼ pound renton (lotus root)
½ block konnyaku
10 snow peas
3 tablespoons mirin
2 cups dashi
 3 tablespoons soy sauce
1 tablespoon sugar
½ tablespoon sake
Vegetable oil

Directions:
Step 1: In a bowl, combine 1 tablespoon soy sauce, 1 tablespoon mirin and sake together. Add the
chicken pieces to the mixture and coat completely. Let the chicken marinate for 10 minutes.
Step 2: Peel and cut the taro, lotus root, carrot and gobo. Cut the snow peas into bite size pieces.
Slice the shiitake mushrooms and cut the knonyaku.
Step 3: Add a little vegetable oil to the saucepan so the bottom is completely covered. Set on the
stove and heat. Add the marinated chicken and cook until it begins to brown.
Step 4: Add all vegetables except the peas and mushrooms. Cook for 3 minutes.
Step 5: Add 2 tablespoons of mirin, the dashi, sugar, 2 tablespoons soy sauce and mushrooms.
Step 6: Let this mixture come to a boil before reducing the heat. Simmer for 25 minutes. You want all
the vegetables to be cooked through.
Step 7: Add the snow peas and stir until evenly distributed. Transfer the mixture to serving bowls
and serve warm.
Tuna Tataki
Ponzu, a citrus-flavored soy sauce, is a main ingredient in this light recipe and gives it an uplifting
flavor.

Yield: Serves 2
Preparation Time: 25 minutes
Ingredients:
2 tablespoons cooking oil
½ pound tuna
3 tablespoons ponzu
2 teaspoons sesame oil
1 teaspoon soy sauce
1 scallion, thinly sliced
1 teaspoon fresh ginger, grated
1 teaspoon sesame seeds
Pinch cracked black pepper
Lemon slices for garnish
Directions:
Step 1: Combine the ponzu, sesame oil and soy sauce together. Stir in the grated ginger, sesame
seeds, cracked black pepper and sliced scallions. This is the dressing that you will be pouring over
the fish in a later step.
Step 2: Add the oil to a pan and heat on the stove until hot. Carefully add the tuna, searing the fish on
all sides.
Step 3: Remove the tuna carefully from the pan and thinly slice the fish. Place the fish on the serving
plates.
Step 4: Carefully pour the dressing made in Step 1 over the sliced tuna. Garnish with lemon slices if
desired.
Kobocha No Nimomo
Simmer pumpkin works well as a main or side dish. If you cannot obtain a Japanese pumpkin,
butternut squash works well as a substitute.

Yield: Serves 4
Preparation Time: 40 – 50 minutes
Ingredients:
2 pound Kobocha pumpkin
3 cups dashi
2 tablespoons soy sauce
1 tablespoon sake
2 tablespoons sugar
½ teaspoon salt

Directions:
Step 1: Carefully cut the Kobocha pumpkin in half. Remove all the seeds before cutting the pumpkin
into chunks. Do not peel the pumpkin. You want the skin left on.
Step 2: Pour the dashi into a pot. Place the pumpkin chunks into the pot and set on the stove. Bring to
a boil.
Step 3: Reduce the heat to a simmer. Stir in the soy sauce, sake, sugar and salt. Cover the pot and let
simmer for about 25 to 30 minutes.
Step 4: Remove the lid from the pot and let simmer uncovered for an additional 5 minutes. This will
reduce the sauce a bit.
Step 5: Once the liquid has thickened, remove the pot from heat. Scoop out the pumpkin from the pot
and divide between 4 bowls. Pour some of the sauce directly on top. Serve warm.
Tako Sunomono
Also known as octopus salad, Tako Sunomono is a bit of a challenging task but once you get the hang
of it, you will enjoy this complex flavor recipe. Below this recipe you will find directions on how to
prepare and boil octopus, which is required to make Tako Sunomono.

Yield: Serves 4
Preparation Time: 55 minutes
Ingredients:
½ pound boiled tako (octopus), sliced thinly
2 ounces ginger, sliced into thin strips
1 large cucumber, peeled and sliced thinly
1 tablespoon Wakame seaweed, dried
1 teaspoon salt
½ teaspoon soy sauce
1 tablespoon sugar
3 tablespoons rice vinegar

Directions:
Step 1: Place the peeled and sliced cucumber into a bowl. Add the salt and stir until coated. Let rest
for 6 minutes. Squeeze the cucumber slices to remove the water.
Step 2: Place the dried seaweed in hot water until it has reconstituted.
Step 3: Combine the soy sauce, sugar and rice vinegar together. Make sure the three ingredients are
well combined and the sugar is completely dissolved. This is the dressing.
Step 4: Toss the octopus, seaweed and cucumber together in a bowl. This is the salad
Step 5: Pour the dressing from Step 3 over the salad. Use the ginger slices as garnish as desired.

Preparing and Boiling Octopus:

Step 1: Carefully turn the octopus inside out. This is essentially done in the same manner as if you
were turning a sock inside out.
Step 2: Use a knife to cut around the beak. Pull the beak off the body. The eyes, ink sack and internal
organs should come out as well. If they don’t however, you can remove them yourself, taking care not
to bust the ink sack.
Step 3: Turn the octopus outside in.
Step 4: Fill three pots with water. Place them on the stove and bring them to a boil.
Step 5: Submerge the octopus into the first pot of boiling water. Remove the octopus immediately
when the water is no longer boiling. Repeat the process in the remaining two pots of boiling water.
Step 6: When the first pot is boiling once again, plunge the octopus back into it and repeat Step 5
once again. Once you reach the first pot again, let the octopus cook for 20 minutes. You can turn the
heat off the two other pots while the octopus is cooking.
Step 7: You know the octopus is properly cooked when you can insert a knife into the area between
the legs and heat without any resistance. Avoid overcooking the octopus.
Chilled Somen
This summer favorite is commonly served cold, which helps to beat those hot days in Japan.

Yield: Serves 4
Preparation Time: 20 minutes
Ingredients:
12 ounces somen noodles
Dipping Sauce Ingredients:
¼ cup mirin
½ cup dashi
1/8 cup soy sauce
Fresh lemon slices
Sesame oil
Toppings Ingredients:
¼ cup cabbage, thinly sliced
2 green onions, thinly sliced
¼ cup bean sprouts
¼ cup daikon (Japanese radish), thinly sliced
 Furikake
1 tablespoon wasabi
Togarashi (Japanese seasoning)

Directions:
Step 1: Make the dipping sauce by combining the dashi, soy sauce, lemon slices, mirin and sesame
oil in a saucepan. Place on the stove and bring to a boil. Reduce the heat and simmer for 5 minutes.
Strain the dipping sauce and remove the lemon slices. Set the dipping sauce to the side for the
moment.
Step 2: Cook the somen noodles according to the directions on the package. Drain the water from the
noodles. Rinse the noodles in cold water.
Step 3: Divide the noodles between 4 serving plates. Drizzle the dipping sauce over the top of the
noodles. Sprinkle the toppings over the noodles as desired. Serve the dish cold.
Ebi Chili
While Ebi Chili is a Japanese dish, it actually started out in China but has been changed to fit the
common Japanese palate.

Yield: Serves 2
Preparation Time: 35 minutes
Ingredients:
10 ounces shrimp, shelled and deveined
1 tablespoon potato starch
1 tablespoon sake
Pinch of salt
Pinch of white pepper
2 teaspoon Doubanjiang (use any chili sauce as a substitute)
1 teaspoon sugar
2 tablespoon ketchup
1 teaspoon sesame oil
½ cup chicken stock
1 inch ginger, finely chopped
 2 cloves of garlic, finely chopped
1 scallion, finely chopped
Cooking oil

Directions:
Step 1: Combine the potato starch with the white pepper, salt and sake in a bowl to create a
marinade. Add the shrimp to the bowl and mix until the shrimp is completely coated. Let sit for 15
minutes.
Step 2: Add the cooking oil to a pan and heat on the stove. Add the shrimp to the heated oil and
quickly sear on all sides. Remove the seared shrimp from the pan.
Step 3: Place the finely chopped ginger, garlic and scallion to the pan from Step 2. Fry the
ingredients over low heat until the three ingredients begin to soften.
Step 4: Add the doubanjiang and ketchup to the pan and stir until everything is well coated.
Step 5: Pour the chicken stock and sugar into the pan. Stir once again before bringing to a boil.
Reduce the heat.
Step 6: Add the sesame oil and shrimp and let simmer. Continue to simmer until the sauce starts to
reduce. Remove the pan from heat. Serve warm.
Matsutake Gohan
Matsutake gohan is commonly served in the fall. This is because pine mushrooms, which are a main
ingredient in this dish, become readily available during the fall season.

Yield: Serves 4
Preparation Time: 35 - 40 minutes
Ingredients:
2 ¼ cups dashi
2 cups rice
1 teaspoon soy sauce
1 teaspoon sake
7 ounces matsutake mushrooms
Mitsuba or parsley for garnish

Directions:
Step 1: Wipe the matsutake mushrooms with a damp paper towel to remove any surface dirt. Do not
wash them as this could cause them to lose their flavor. Thinly slice the mushrooms and set to the side
for the moment.
Step 2: Rinse the rice until the water is clear. Place the cleaned rice into a saucepan. Pour the soy
sauce, dashi and sake into the pan.
Step 3: Position the sliced mushrooms directly on top of the rice. Set the pan on the stove. Heat the
mixture on high until it starts to boil. Reduce heat, cover and simmer for 20 minutes.
Step 4: Leave the pan on the stove but turn the heat off. Let the rice steam for an additional 10
minutes.
Step 5: Remove the lid and stir the mixture so that the mushrooms and rice are evenly mixed.
Step 6: Dish out the mixture into serving bowls. If desired, garnish with mitsuba or parsley.
Soba with Leeks
In Japan, leeks are often used as a seasoning, especially in stews and soups. The sweet, mild taste
that it provides complements a wide array of dishes, such as hot noodle soup.

Yield: Serves 2 to 3
Preparation Time: 30 - 35 minutes
Ingredients:
1 Japanese leek, cut into strips
6 ounces dried soba noodles
4 cups water
½ green onion, chopped
½ cup marin
½ cup soy sauce
1 tablespoon dried bonito flakes
Shichimi powder

Directions:
Step 1: Place the water, mirin and soy sauce in a small pot. Place on the stove and bring to a boil.
Stir in the dried bonito flakes and reduce heat. Let simmer for 2 or 3 minutes.
Step 2: Remove the pot from heat. Allow to sit for 15 minutes. Strain the mixture and set to the side.
This is your noodle broth.
Step 3: Cook the soba noodles according to the directions on the package. Drain the noodles once
cooked.
Step 4: Bring the broth from Step 2 to a boil. Stir in the chopped green onion and Japanese leek
strips. Reduce heat and let the broth simmer for 3 to 4 minutes.
Step 5: Pour the broth into 2 to 3 serving bowls. Add the noodles to each bowl. Serve immediately.
Chicken Nanban Udon
This dish has a delicious sauce that is a little spice with a sour/sweet/salty taste.

Yield: Serves 4
Preparation Time: 25 minutes
Ingredients:
10 ounces udon noodles
½ cup soy sauce
5 cups dashi stock
½ cup mirin
3.5 ounces chicken, thinly sliced
2 spring onion, chopped
4 shiitake mushrooms, halved
Dash of shichimi powder

Directions:
Step 1: Cook the udon noodles as indicated on the package directions. Drain the cooked noodles and
set to the side for the moment.
Step 2: In a small pot, combine the mirin, soy sauce and dashi. Let the mixture come to a boil. This is
the soup base. Stir in the chicken slices. Continue to cook until the chicken is no longer pink in the
middle.
Step 3: Stir in the shiitake mushrooms. Simmer the mixture until the mushrooms are soft. Stir in the
chopped onions before turning the heat off.
Step 4: Divide the soup base between 4 serving bowls. Add the cooked udon noodles from Step 1 to
the soup and sprinkle a dash of shichimi powder on top.
Chapter 3 - Japanese Snacks and Side Recipes
Kaki Fry
Deep fried oysters can be used as a main dish or as a simple snack.

Yield: Serves 4
Preparation Time: 30 minutes
Ingredients:
20 oysters
1 cup panko
1 egg, beaten
¼ cup all-purpose flour
Pinch of salt
Pinch of white pepper
Cooking oil
Lemon wedges for garnish

Directions:
Step 1: Pour enough water into the pot to cover the oysters. Place the pot on the stove and bring to a
rolling boil.
Step 2: Carefully place the oysters into the boiling water. Let cook for 10 seconds only and
immediately drain the water. Set the oysters to the side.
Step 3: Set out 3 dishes. Add the flour to one dish, the beaten egg to the second dish and the panko in
the last dish.
Step 4: Drag an oyster through the flour so that it is coated on both sides. Dig the flour-coated oyster
into the egg before coating it completely with panko. Repeat the process until all oysters are coated in
this manner.
Step 5: Add cooking oil to a clean pan and place on the stove. Heat the oil to about 375-degrees.
Step 6: Carefully place the coated oysters into the heated oil. Fry for 3 minutes. You want the oysters
to be golden brown on each side.
Step 7: Remove the fried oysters from the oil and set on a paper towel-covered plate.
Step 8: Divide the oysters between the serving plates and garnish with lemon wedges. Serve with
vegetables and rice for dinner or with dipping such – like ponzu or tartar sauce – if consuming the
fried oysters as a snack.
Edamame
Soybeans, also known as edamame, is a delicious snack or side dish that has a delicate flavor.

Yield: Serves 4
Preparation Time: 10 minutes
Ingredients:
1 bag fresh bean pods or frozen edamame
1 tablespoon table salt
Sea salt for garnish

Directions:
Step 1: Add enough water to a pot to cover the soybeans. Stir in the table salt and place the pot on the
stove. Bring the water to a boil.
Step 2: Add the soybeans to the boiling water and let cook over medium heat for 5 minutes.
Step 3: Drain the water from the soybeans before transferring the pods to a serving platter.
Step 4: Sprinkle with sea salt and serve as an appetizer, snack or side dish.
Tazukuri
This sweet and spicy snack is commonly eaten on New Year’s Eve, but you don’t have to wait that
long to enjoy Tazukuri.

Yield: Serves 4
Preparation Time: 20 minutes
Ingredients:
2 ounces dried sardines (also known as gomame)
2 tablespoons dashi
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon mirin
Sesame seeds for garnish

Directions:
Step 1: Set the dried sardines in a skillet. Fry the fish until they begin to soften a bit. Avoid letting
them brown. Remove the softened sardines from the skillet and set to the side for the moment.
Step 2: Pour the dashi, soy sauce, sugar and mirin into the same pan from Step 1. Stir the ingredients
together until well mixed. Place the pan on the stove and bring to a boil.
Step 3: Reduce the heat and let the mixture simmer. Continue to simmer until the liquid starts to
thicken. Place the sardines in the thickened liquid. Coat the sardines with the liquid.
Step 4: Continue to stir the mixture until it develops a sticky-like texture.
Step 5: Dump the contents of the pan onto a serving platter. Sprinkle the top of the mixture with
sesame seeds and let cool a bit before serving.
Vegetable Tempura
Deep fried vegetables, or vegetable tempura, is a crispy and light recipe that works well as an
appetizer, side dish or snack.

Yield: Serves 2
Preparation Time: 20 - 30 minutes
Ingredients:
1 cup all-purpose flour
1 egg, beaten
Iced water
1 small onion, cut into quarters
1 small sweet potato, cut into thin rounds
2 zucchini, cut into bite-sized pieces
1 medium carrot, cut into julienne strips
Green beans
Vegetable oil

Directions:
Step 1: After rinsing and cutting the vegetables, spread them out on paper towels and let them dry. In
order for the tempura batter to stay crisp, the surface of the vegetables will need to be dry.
Step 2: Pour the vegetable oil into a frying pan and heat. You want the temperature to reach 320 to
366 degrees Fahrenheit.
Step 3: Make the tempura batter by breaking an egg into a measuring cup. Beat the egg before topping
the measuring cup off with water. You want the combine amount of beaten egg and water to be 1 cup.
Mix egg/water mixture with the flour for 1 minute. Don’t worry about lumps as it is a vital part of the
tempura.
Step 4: Dip the vegetables into the tempura batter so that they are completely covered.
Step 5: Fry the coated vegetables in small batches, making sure that they cook evenly.
Step 6: Remove the fried vegetables from the pan and place on a paper towel covered plate to drain
excess oil.
Step 7: Serve the vegetable tempura immediately with mentsuyu or other dipping sauce.

Tip: You can replace the vegetables with shrimp. Just make sure that the surface of the shrimp is
completely dry before coating with the tempura batter.
Kuri Kinton
If you want a sweet and tasty side dish, look no further than Kuri Kinton, also known as candied
chestnuts with Japanese sweet potato. If you cannot get your hands on Japanese sweet potatoes,
regular sweet potatoes can be used as a substitute.

Yield: Serves 4
Preparation Time: 1 hour 45 minutes
Ingredients:
1 pound satsumaimo (Japanese sweet potatoes), peeled and cut into even slices
7 ounce jar Kuri Kanroni
¼ cup sugar
1 tablespoon mirin
½ teaspoon salt

Directions:
Step 1: Place the peeled and cut sweet potatoes in a bowl. Cover the potatoes with water and let sit
for 1 hour. After the hour has passed, drain the water.
Step 2: Transfer the sweet potatoes to a saucepan and add water. Place the pan on the stove and bring
to a boil. Reduce heat and let simmer for 20 minutes. You want the sweet potatoes to become soft.
Step 3: Drain the water from the potatoes. Return the potatoes back to the saucepan and mash well.
Step 4: Add the syrup only from the jar of Kuri Kanroni, salt, mirin and sugar to the mashed sweet
potatoes.
Step 5: Place the pan back on the stove and heat using low heat. Stir the mixture continuously until it
develops a glossy appearance.
Step 6: Dump the contents remaining in the Kuri Kanroni jar into the pan and stir while warming for
about 3 minutes.
Step 7: Remove the pan from heat. Carefully pour the contents of the pan into an airtight container.
Let cool until it reaches room temperature and then enjoy.
Daigaku Imo
Also known as candied sweet potatoes, this dish was extremely popular in Tokyo University
throughout the early 1900s.

Yield: Serves 2
Preparation Time: 25 minutes
Ingredients:
1 medium Japanese sweet potato
2 tablespoons sugar
1 tablespoon corn syrup
¼ teaspoon soy sauce
1 teaspoon black sesame seeds
¼ teaspoon rice vinegar
1 tablespoon sesame oil
Vegetable oil

Directions:
Step 1: Since you’re leaving the skin of the sweet potato on, you need to wash it thoroughly. Pat the
potato dry.
Step 2: Cut the sweet potato into bite-size chunks. Add them to a bowl filled with cold water.
Step 3: Place a frying pan on the stove. Add the sesame oil and enough vegetable oil so that the
bottom 1-inch of the pan is covered. Heat.
Step 4: Place the sweet potato chunks into the frying pan. Cook over medium heat. Continue cooking
until the sweet potato chunks are cooked completely through. The sweet potatoes should be lightly
brown. Drain the potato chunks from the oil. Place the sweet potato chunks in a mixing bowl.
Step 5: While the sweet potatoes are frying in Step 4, mix the rice vinegar, sugar, soy sauce and corn
syrup in a sauce pan. Heat over low until the sugar has dissolved. Remove from heat.
Step 6: Add the mixture from Step 5 into the mixing bowl containing the sweet potato chunks. Mix
until the potato chunks are evenly coated. Sprinkle the sesame seeds over the potatoes and mix well.
Step 7: Transfer the candied sweet potatoes to a serving platter and enjoy.
Strawberry Milk Kakigori
A shaved ice dessert, kakigori is served with various syrups and is a favorite summer treat in Japan.
While you can purchase kakigori syrup in Asian grocery stores, you can also make your own
homemade syrup by using condensed milk and strawberries.

Yield: Serves 2
Preparation Time: 20 – 30 minutes
Ingredients:
1 pound of strawberries, stems removed
2 1/3 cup sugar, granulated
2 cups water
Sweetened condensed milk
Shaved ice

Directions:
Step 1: Cut the strawberries into large slices. Set to the side for the moment.
Step 2: Add the water and sugar to a non-reactive pan, such as stainless steel, ceramic or glass.
Avoid using copper or aluminum pans as this will negatively react to the acid naturally found in the
ingredients.
Step 3: Place the water and sugar-filled pan onto the stove over medium high heat. Cook until the
sugar has completely dissolved.
Step 4: Reduce the heat to medium low and stir in the strawberries. Let simmer for 10 minutes. Taste
the syrup. If you like the flavor. Remove the pan from heat and continue with the remaining steps. If,
however, you want a stronger flavor, let simmer for an additional 10 minutes before continuing.
Step 5: Carefully strain the strawberries from the syrup. Store the syrup in one container and the
strawberries in another. Refrigerate both containers.
Step 6: When ready for the snack, scoop shaved ice into the bowl. Drizzle the syrup directly over the
shaved iced. Sprinkle the stewed strawberries on top and drizzle with the condensed milk. Serve
immediately.
Monaka
Monaka is a rice cake wafer-like sandwich, which is filled with bean jam. In the summer months, this
snack is often topped with ice cream. You can also serve monaka with tea.

Yield: Serves 2
Preparation Time: 35 minutes
Ingredients:
1 cup mochiko (sweet rice flour)
2 cups sugar
¾ cup water
Azuki bean jam

Directions:
Step 1: Mix the water and mochiko together in a bowl. This is the dough. Place the dough into a
steamer and steam for 20 minutes.
Step 2: Carefully transfer the dough into a pot. Place the pot on the stove over medium-high heat.
Cook for a few minutes.
Step 3: Add the sugar to the pot and let dissolve completely. Remove the pot from heat.
Step 4: Remove the mochiko from the pot. Cut two slices, either in a circular or rectangular shape,
from the mochiko to create a sandwich.
Step 5: Spread the azuki bean jam on to the two slices of mochiko. Serve with ice cream or tea.
Chapter 4 – Tips and Tricks
Finding Ingredients
One of the most common questions ask is where to find the ingredients needed to create the recipes in
this cookbook. The best place to get the items is from an Asian supermarket. However, several
reputable online merchants also sell authentic Japanese ingredients. My advice, however, is that you
should do your research before ordering any items online. Research the store and read reviews left
from previous costumers.
Homemade Dashi
Dashi is a fish broth commonly used in Japan and readily available at Japanese grocery stores. If,
however, you cannot get your hands on this item, you can make your own using the following
homemade dashi recipe:
Ingredients:
4 small packs katsuobushi (dried bonito flakes)
4 cups water
Directions:
Step 1: Bring the 4 cups of water to a boil in a large pan. Stir in the dried bonito flakes.
Step 2: Reduce heat and let simmer for 3 minutes.
Step 3: Carefully, strain the bonito flakes from the broth. Use this broth in recipes calling for dashi.
Fresh Ingredients
Most Japanese dishes work best when you use the freshest ingredients possible. This means that if
you can obtain fresh soybeans, for example, you should use them instead of its frozen counterparts.
Appearance is Important
If you really want to get into the spirit, pay close attention to the dishware you use. Japanese cooks
are typically a fan of dishes with various colors, shapes and patterns. In fact, the dish choice is
generally specific and chosen for a certain reason, such as seasonal. While this isn’t a rule you have
to follow, serving your Japanese meal on colorful dishes may bring a bit more of that Japanese flare
to your meal.
 Conclusion
Thank you again for downloading this cookbook!
I hope this book was able to help you learn a bit more about Japanese cuisine and help you take your
first step into the exciting world of Japanese cooking made simple.
The next step may be the hardest one; choosing which dish to recreate!
Finally, if you enjoyed this book, then I’d like to ask you for a favor, would you be kind enough to
leave a review for this book on Amazon? It’d be greatly appreciated!
Click here to leave a review for this book on Amazon!
Thank you and good luck!
 Free Bonus Cookbooks

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 Author's Afterthoughts

Thank you for reading my book. Your feedback is important to us. It would be greatly appreciated if
you could please take a moment to REVIEW this book on Amazon so that we could make our next
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