Queezle_Sister's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title 
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The Complete Book of Japanese Cooking, the Traditions, Ingredients and Recipes
By Emi Kazuko and Yasuko Fukuoka
Hermes House - 2006
Futo-Maki (thick-rolled sushi) : page 132
Difficult instructions, but the outcome was very good.
My 16 yr old son decided it was time to learn to make sushi. We should have started with a more user-friendly book. Although there are photogrphs illustrating rolling, the recipe makes no mention of how to prepare the rice. We knew a special type of rice was needed, but it required looking at various web sites to realize we had made a mistake by not adding rice vinegar to the rice when it was still hot.
The various sushi recipes are probably authentic - but we really needed a menu of filling choices, and easier to read instructions.
The sushi, though, came out very well.
useful (0)
Udon Noodles with Egg Broth and Ginger : page 153
Delightful umami flavor with thick noodles - a filling but not heavy soup that is perfect for a hot summer day.
Selecting this to prepare has an ironic start - I found locally made udon noodles at my farmer's market - but locovore I was not, as I had to buy a bag full of Japanese ingredients to prepare this. But no regrets here. Preparing this not only led to a delicious meal, but I learned so much!
I prepared this with my 15 yr old son. We had never cooked with kezuri-bushi or mirin before. The kezuri-bushi is dried flaked bonita tuna, which you boil in water along with some soy sauce and mirin (which is sake-like, but with extra sugar). After only a minute boiling, and then a minute sitting, you sieve it to remove the tuna, and are left with a beautiful rich broth.
An egg/scallion mixture is then swirled into the broth, which turns it very thick with ropes of egg.
It is served with noodles, topped with broth, and then ginger.
I am so glad we made this - very delicious.
To serve, you cook the udon, rinse, place in bowl,
useful (1)