At Home with Japanese Cooking

½ cup ½ teaspoon 1½ tablespoons Basic Soup Stock bean curd bean paste blanch boil bowl braised broth burdock burdock root carrot chopped cold water cooked cornstarch cucumber cups dashi Basic daikon dashi Basic Soup deep frying Drain dried Dry roast eggplant fillets fish flavor flour fresh ginger frying garnish green grilled high heat inches Japanese white radish julienne strips kelp knife konbu konnyaku laver leftovers lemon liquid lotus root meat mirin mirin syrupy rice miso mono mushrooms nabé noodles omelet Oriental groceries Peel pepper pickled ginger pieces pork pound radish recipe refrigerated remove rice vinegar Rinse room temperature saké rice wine salad scallions seasoned sesame seeds shrimp simmer skewers skillet slices slightly small saucepan snow peas soak soy sauce sprinkle steamed stirring sushi syrupy rice wine tablespoon saké rice tablespoons tablespoons soy sauce tablespoons sugar teaspoon salt tempura thin toss vinegar yaki