The Easy Japanese Cookbook: Quick and Simple Japanese Recipes

The Easy Japanese Cookbook

Quick and Delicious Japanese Recipes

Copyright © 2020 Emma Paree

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No part of this book may be reproduced or transmitted in any form or by any means

Warning-Disclaimer

The objective of this book is to teach and entertain. The writer or publisher will not guarantee the anyone following techniques, suggestion, tips, ideas or strategies can be successful. The writer or publisher shall have neither liability or responsibility to a person with respect to any loss or damage caused, or purported to be caused, directly or indirectly by the info within this book.

Japanese Cucumber Sunomono

Cooking Time: 1 h 15 m

Servings: 2

Ingredients

2 large cucumbers, peeled

1/3 cup rice vinegar

4 teaspoons white sugar

1 teaspoon salt

1 1/2 teaspoons minced fresh ginger root

Directions

Step 1: Cut cucumbers in half lengthwise and scoop all large seeds out. Slice crosswise into very thin slices.

Step 2: Mix ginger, vinegar, sugar, and salt in a small bowl. Mix well. Place into the bowl, stir until cucumbers are coated with the mixture. Place for 1 hour in the refrigerator before serving.

Teriyaki Pork Tenderloin

Cooking Time: 4 h 40 m

Servings: 8

Ingredients

2 tablespoons olive oil

2 pounds pork tenderloin

1/2 cup teriyaki sauce

1 cup chicken broth

1/4 cup brown sugar

4 cloves garlic, chopped

3 fresh red chile pepper, finely chopped

1/2 large onion, sliced

1/4 teaspoon black pepper

Directions

Step 1: Heat the olive oil in a pan over medium-high heat. Brown both