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

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做出美味和食

料理達人的捷徑與王道

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?戒除?差不多份量?的想法！

? 精準的?測量? ································· 9

?不要偷懶省略！

? 認真的?前置作業? ······················· 10

?剛開始一定要照著做！

? 準確的?製作?···································· 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

?日式高湯?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

?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?湯料?、

?裝飾配料?、?佐料?························· 132

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材料別INDEX········································ 159

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序



　　老師，請問

　　究竟什麼是?和食?？



　　在外用餐時，經常會點西班牙蒜香辣蝦或是義式鯷魚熱沾醬沙拉等偏西方的食物。

　　但是，當女孩子想為某個人做點吃的，

　　或自己想要動手製作料理，

　　甚至想讓另一半做菜給自己吃，

　　日本人還是會希望做和食料理吧！

　　不過究竟什麼是和食呢？



　　日本人都知道「那個熟悉的味道」，

　　也是常常想吃的就是和食。



　　提到在家能動手做的和食。

　　你腦中會浮現怎樣的菜餚呢？

　　馬鈴薯燉肉、薑汁燒肉、

　　金平牛蒡、日式涼拌蔬菜、

　　白飯或味噌湯。



　　或許，大家可能有吃過，

　　媽媽或奶奶在家裡烹煮的菜餚中，

　　因為口味相近，

　　餐桌上也會出現一些常見的和食料理。



　　「啊，就是這道菜」、「我又想吃了」、

　　「再做那道料理」、「下次我想吃那個」……

　　是不是也常這樣對媽媽點菜呢？



　　大概是因為口味很相近，吃起來很舒服吧！



　　所謂的和食，就是日本人的靈魂食物?



　　看起來簡單，味道和成品為什麼好像少了些什麼呢？



　　只是煮而已…只是汆燙而已…只是拌在一起而已…

　　和食看起來好像很容易製作，

　　不過一旦自己動手做做看，

　　味道和成品卻變得好像少了些什麼。

　　到底是為什麼呢？



　　有完全照著料理書所寫的來製作嗎？

　　一開始一定要照書中步驟製作料理！



　　料理初學者經常會有這樣的問題，

　　不看食譜以「大概就是這樣吧」的態度來製作料理。

　　這樣一來，料理技巧往往很難進步。



　　?這個鍋子應該適用吧? ?

　　?大概就是這個份量吧，哎呀隨便啦?

　　?已經煮滾了，應該可以先加調味料了吧？?



　　這樣的?大概、應該?的態度就是最大的敵人，

　　做出來的料理成品肯定也不完美。

　　由於是在缺乏基準的狀態下製作料理，

　　事後既無法檢討，也無法修正，更別提改良了，

　　也就無法累積準確的料理實作經驗。



　　全部依照料理書所寫的，認真執行看看的話，

　　?或許再少加點糖會更符合我的喜好?

　　?這裡動作再快一點的話，或許會變得更好吃?之類的，

　　以自己慢慢累積的製作經驗為基準，下次製作也會更有心得。



　　但是，與其完全按照料理書，

　　我還是想依自己的喜好調整看看。



　　首先，請先完全按照料理書來操練基本功！

　　依喜好與創意製作的樂趣可留在下一次來享受！



　　想被稱為?廚藝精湛的人?



　　自己製作料理不但能節省伙食費，

　　會做菜的話也似乎更有女人味，

　　好像對自己也更有自信呢！



　　別偷懶、別省略、認真地執行。

　　這就是通往?料理達人?的捷徑與王道。



　　想要成為廚藝精湛的人，

　　首先要學著完全依照食譜所寫的製作，

　　想著自己照著做就能做出美味的料理。

　　以此為原點，添加些什麼或省略什麼不加，

　　之後照自己的調整和創意也能美味上桌。



　　別著急，也別嫌麻煩，享受其中的樂趣吧！

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