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The Little Japanese Cookbook explores the traditions of Japanese food, a cuisine noted for the simplicity and harmony of its flavours and the beauty of its presentation – from the food itself to the dishes in which it is served. Includes more than 80 recipes for a range of Japanese food, including street food, seafood specialities and festival foods, as well as special features on food traditions such as sushi, tea and noodles.
From the Publisher
Nashi and Ginger Strudel
Serves 6–8
Preheat the oven to 180°C (350°F). Put the nashi slices in a bowl with the lemon juice, fresh ginger, panko and half the sugar and stir well. Combine the sesame seeds, walnuts, cinnamon, ground ginger and remaining sugar in a separate small bowl.
Lay one sheet of filo on a work surface with the long edge towards you, then brush lightly with a little melted butter, laying another sheet on top so it overlaps the edge furthest away from you by about 5 cm (2 in). Brush with a little more butter. Sprinkle about one-quarter of the sesame mixture over the top of the two pastry sheets, then keep layering in the same position with the rest of the filo and sesame mix, brushing each sheet of pastry with melted butter.
Leaving a 4 cm (1½ in) border on the edge of the pastry closest to you and on both sides, place the nashi mixture in a neat log along the edge closest to you. Carefully roll up, folding in the sides about halfway then continue rolling to the end.
Transfer the strudel to a lightly greased baking tray, seam-side down and brush all over with a little melted butter. Bake for 50 minutes, or until golden. Allow to cool slightly before sprinkling with sifted combined icing sugar and kinako. Slice diagonally and serve with lightly whipped cream.
Additional Ingredients
1 teaspoon ground ginger8 sheets filo pastry150 g (51/2 oz) butter, melted2 tablespoons icing (confectioners’) sugar2 tablespoons kinako (roasted soya bean powder), for dusting
4 small nashi pears, peeled, cored and sliced 1 tablespoon lemon juice 2 teaspoons finely grated fresh ginger 30 g (1 oz/1/2 cup) panko (Japanese breadcrumbs) 230 g (8 1/2 oz/1 cup) caster (superfine) sugar 40 g (1 1/2 oz/1/4 cup) white sesame seeds, lightly toasted, plus extra, to garnish 50 g (1 3/4 oz/1/2 cup) walnuts, very finely chopped 1 1/2 teaspoons ground cinnamon
Recipes from The Little Japanese Cookbook
Asparagus with Egg Yolk Sauce
Hand-rolled Sushi
Chilled Tofu with Ginger and Spring Onion
Somen Noodle, Prawn and Cucumber Salad
ASIN : B06Y1DWYYL
Publisher : Murdoch Books (June 28, 2017)
Publication date : June 28, 2017
Language : English
File size : 67.1 MB
Text-to-Speech : Enabled
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Not Enabled
Word Wise : Not Enabled
Print length : 192 pages
