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究竟什麼是?1?8和食?1?9？························· 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?1?8廚藝精湛的人?1?9··············· 8
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做出美味和食
料理達人的捷徑與王道
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①戒除?1?8差不多份量?1?9的想法！
? 精準的?1?8測量?1?9 ································· 9
②不要偷懶省略！
? 認真的?1?8前置作業?1?9 ······················· 10
③剛開始一定要照著做！
? 準確的?1?8製作?1?9···································· 11
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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
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和食常用佐料與配料························· 20
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和食中經常出現的
?1?8日式高湯?1?9指的是什麼？··············· 22
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Part 1
首先，
從這12道料理開始
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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
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Part 2
和食的主菜
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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
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Part 3
每一道都喜歡的和食副菜
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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
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Part 4
百作不膩
和風飯食、麵食、湯品
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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
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Part 5
投注心力！
挑戰進階版和食
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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
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料理書慣用詞語集······························· 152
蔬菜分切法··············································· 154
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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
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和食小專欄Column
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日本常見的市售高湯材料
市售高湯···················································· 24
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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
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超便利可先製作保存的
一品應急料理········································· 90
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當作便當菜或
以一盤方式擺放···································· 110
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營造季節感的?1?8湯料?1?9、
?1?8裝飾配料?1?9、?1?8佐料?1?9························· 132
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材料別INDEX········································ 159