初學者的日本家常菜：廚房新手料理課


	「媽，我回來了，今天吃什麼？好香喔！」　　「先去洗手，馬上就可以吃飯了。」　　「哇！有玉子燒、煮南瓜、蒸蛤蜊、味噌湯，還有我最喜歡的炸豬排，真是太幸福了！」　　每天晚上，都有媽媽的好手藝，餵飽我的飢腸轆轆，這種滿足感，真的是太幸福了。不管身處哪一個國家，家常菜擁有的魔力，就是能夠凝聚家人間的情感，也是家人間最緊密的聯繫，總讓人回味無窮。　　這本書收錄了最常見的日本家常菜，從最基本的一碗白飯，以及經典的主菜，如薑汁燒肉、筑前煮、炸豬排、照燒雞、蒲燒沙丁魚、壽喜燒和百作不膩的三色丼、親子丼、烏龍麵，以及考驗功力的天婦羅、竹筴魚南蠻漬等，超多選擇，今天想吃哪一道，歡迎點菜喔！亞馬遜讀者★★★★★推薦　　●容易理解！　　書中仔細寫了步驟和要點，對我來說是非常有幫助的，我對料理不上手，因為參考這本書，解決了我的疑問，讓我對料理更有興趣了。　　●烹飪初學者的理想選擇！　　烹飪程序與照片仔細呈現，更容易知道每個步驟的樣子，易於使用。切好的食材還有實物大的樣子，切菜的時候也很放心。初學者的SOS也解答了食材和烹飪上的疑問，我非常喜歡這本書，也向朋友推薦囉。　　●適合料理初學者　　最近開始了我的獨居生活，這本書前面介紹了工具，提供我採買的方向，後面介紹蔬菜的切法，對我這個初學者來說很實用。


	目錄究竟什麼是｢和食｣？························· 4 看起來簡單，味道和成品為什麼好像少了些什麼呢？········· 6 想被稱為｢廚藝精湛的人｣··············· 8 做出美味和食料理達人的捷徑與王道 ①戒除｢差不多份量｣的想法！精準的｢測量｣ ································· 9 ②不要偷懶省略！認真的｢前置作業｣ ······················· 10 ③剛開始一定要照著做！準確的｢製作｣···································· 11 本書的使用方法···································· 12 和食常用料理工具······························· 14 和食常用烹調手法······························· 16 和食常用調味料···································· 18 和食常用佐料與配料························· 20 和食中經常出現的｢日式高湯｣指的是什麼？··············· 22 Part 1 首先，從這12道料理開始薑汁燒肉···················································· 26 日式涼拌菠菜········································· 28 馬鈴薯燉肉··············································· 30 金平牛蒡···················································· 32 鯖魚味噌煮··············································· 34 日式炸雞···················································· 36 玉子燒························································· 38 鹽烤秋刀魚··············································· 40 煮南瓜························································· 42 酒蒸花蛤···················································· 44 醋漬小黃瓜與海帶芽························· 46 白蘿蔔油豆腐皮味噌湯···················· 48 Part 2 和食的主菜照燒鰤魚···················································· 52 和風漢堡排··············································· 54 筑前煮························································· 56 豬肉角煮···················································· 58 鮭魚鋁箔燒··············································· 60 日式炸豬排··············································· 62 紅燒鰈魚···················································· 64 冷涮肉片沙拉········································· 66 雞肉丸子···················································· 68 肉豆腐························································· 70 鰆魚西京燒··············································· 72 牛肉時雨煮··············································· 74 鯖魚龍田揚··············································· 76 照燒雞························································· 78 餡掛雞粒蕪菁········································· 80 梅煮沙丁魚··············································· 84 蒲燒沙丁魚··············································· 85 壽喜燒························································· 86 日式什錦鍋··············································· 88 Part 3 每一道都喜歡的和食副菜羊栖菜煮物··············································· 92 乾蘿蔔絲煮物········································· 94 雞粒炒豆腐··············································· 96 揚出豆腐···················································· 98 卯之花························································· 100 烤茄子························································· 102 涼拌五目豆腐········································· 104 小松菜與油豆腐皮煮物···················· 106 涼拌芝麻四季豆···································· 107 香檸地瓜煮物········································· 108 清燙毛豆···················································· 109 Part 4 百作不膩和風飯食、麵食、湯品白飯/白粥··················································· 112 鹽味飯糰···················································· 114 雞肉親子丼··············································· 116 五目炊飯···················································· 118 三色丼························································· 120 稲荷壽司···················································· 122 蕎麥涼麵　基本沾麵汁 ······································· 124 熱烏龍湯麵··············································· 125 什錦蔬菜豚汁········································· 126 和風蛋花湯··············································· 128 蜆貝味噌湯··············································· 130 蛤蜊清湯···················································· 131 Part 5 投注心力！挑戰進階版和食鰤魚蘿蔔煮物········································· 134 茶碗蒸························································· 136 竹筴魚南蠻漬········································· 140 里芋烏賊煮··············································· 144 天婦羅························································· 146 什錦蔬菜天婦羅···································· 150 料理書慣用詞語集······························· 152 蔬菜分切法··············································· 154 和食達人Lesson 沙丁魚的前置作業······························· 82 用手去除沙丁魚骨······························· 83 竹筴魚三枚平剖切······························· 138 烏賊的前置作業···································· 142 和食小專欄Column 日本常見的市售高湯材料市售高湯···················································· 24 味噌湯代表性材料　花蛤　海帶芽和蔥　馬鈴薯和洋蔥　韓式泡菜和豆芽菜························· 50 超便利可先製作保存的一品應急料理········································· 90 當作便當菜或以一盤方式擺放···································· 110 營造季節感的｢湯料｣、｢裝飾配料｣、｢佐料｣························· 132 材料別INDEX········································ 159