Japanese Home Cooking with Master Chef Murata


Japan's celebrated kaiseki master, Yoshihiro Murata, has combined his culinary expertise with his enthusiasm for sharing Japanese cuisine into one book: "Japanese Home Cooking with Master Chef Murata."

This book contains 60 healthy home recipes, from classic to modern, that are popular all over Japan. All of the dishes can be made using Western kitchen tools and ordinary ingredients from the supermarket. With his trademark charisma, Murata shows how easy and fun it can be to make tasty, popular Japanese dishes like beef teriyaki at home from scratch. With his versatile sauce, you can also create tempting teriyaki dishes of your own using healthy ingredients such as fish or tofu. Sukiyaki, tempura, hot pot, yakitori grilled chicken, salad with peanut dressing—in these pages you will find making all these favorites to be surprisingly simple.

Throughout the book, Murata maintains the authenticity of traditional recipes, but avoids complicated methods and techniques, showing the easiest and best way to make recipes that can be enjoyed just about anywhere in the world. He also has many suggestions for readily available ingredients as substitutes for their Japanese counterparts. For example, he suggests using store-bought chicken broth instead of traditional Japanese dashi stock. With chicken broth and soy sauce you can make tempura with its classic dipping sauce, Japanese-style savory custard, miso soup, and beef shabu-shabu.

"Japanese Home Cooking with Master Chef Murata" brings Japanese cooking within reach, allowing you to expand your cooking techniques and make your meals healthier and more enjoyable.

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I wonder if anybody reads all these cooking books you recommend?

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For example, he suggests using store-bought chicken broth instead of traditional Japanese dashi stock.

Can't you just use store-bought dashi stock? why use chicken broth? chicken broth isn't traditionally Japanese. i don't get it.

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Dashi isn't all that hard to make. IT might take a few tries to get used to it but its basically water, fish flakes and seaweed. Fish flakes "bonito flakes" can be found in pretty much any Asian store, seaweed "kombu" can be found in normal American stores and well if you don't have water then...well you have a problem. I even use wakame when I run low on konbu. All are pretty inexpensive, although depending on how much you use dashi it can add up! But you can make two stocks with the dashi, a first stronger stock then a weaker one. And I know it says dashi is only good for a few days but that's just to keep the real strong flavor (although dashi isn't strong in flavor in my eyes) I keep mine up to a week and if you are making a recipe needing vegetable stock (or chicken for that matter) you can use dashi if you are running out of time to use it.

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I'm not gonna knock the book though. I haven't read it but I would probably get it because i'm a cooking nut and love to make traditional and not so traditional Japanese foods. Oh and you could go to edenfoods.com (there are other places but I don't remember) to find those basic ingredients if you're not near a local Asian store.

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