中英对照食谱 BILINGUAL EDITION

日本料理以简约为极致追求的料理。
从最初的食材挑选到食用前的摆盘装饰，
讲究的不仅仅是精工细腻，
更展现了日本料理人之精髓真意。

新加坡著名日本料理师傅陈志深，
将无限的创意巧思化为一道道精致典雅的和风料理。
美味，其实就这么简单。


目录 CONTENTS

小菜 APPETIZER ( OTSUMAMI )

日式番茄沙拉 Japanese Tomato Salad ( Wafu Tomato Salada)
马铃薯沙拉 Potato Salad ( Jagaimo salada )
凉拌菠菜 Cold Spinach ( Horenso Ohitashi )
香醋银鱼 Vinaigrette White Bait ( Shirauo Nanbantsuke )
香醋海裙带菜小黄瓜 Vinaigrette Seafood with Wakame and
Cucumber ( Kaisen Sunomono )
淮山吞拿鱼生 Raw Tuna with Mountain Yam ( Maguro Yamakake)
凉拌豆腐 Cold Tofu ( Hiyayakko)
淮山香醋带子  Vinaigrette Fresh Scallops with Mountain
Yam (Hotatei No Tororo Jitate )
醋烤香茄 Grilled Eggplant Vinaigrette ( Nasu To Negi Tsuke )
三文鱼黑松露鱼子 Thinly Sliced Salmon with Roe and Truffle ( Sake Carpaccio )
特制纳豆 Special Fermented Beans ( Natto Special )

烧物  GRILLED OR PAN-FRIED ( YAKIMONO )

美奶滋烤带子 Grilled Scallops with Mayonnnaise ( Hotatei Mayo Yaki )
烤樱桃番茄培根卷 Grilled Tomato Bacon Roll ( Bacon Tomato Yaki )
日式烧烤鸡肉 Pan-Fried Chicken with Teriyaki Sauce ( Tori Teriyaki )
芝士豆腐 Cheesy Tofu ( Tofu Cheese Yaki )
豆酱茄子 Eggplant with Bean Paste ( Beinasu Dengaku )
牛肉卷 Beef Roll ( Gyu Nanban Yaki )
烤味噌肉丸 Grilled Meatball with Miso ( Tsukune Miso Yaki )
姜蓉黑猪肉 Black Pork with Ginger Sauce ( Kuro Buta Shogayaki )
吞拿鱼扒 Tuna Steak ( Maguro Steak )
香炒杂色蛤 Stir-Fried Short Neck Clams with Butter ( Asari Batayaki )
炭烤羊架子 Charcoal Grilled Lamb Rack ( Hitsuji Niku Sumibi Yaki )

蒸物 STEAMED ( MUSHIMONO )

蟹肉蒸蛋 Crab Meat Egg Custard ( Kani Kaori Mushi )
白萝卜蒸龙虾 Steamed Lobster and Radish ( Iseebi Daikon Ankake )
土瓶蒸 Teapot Soup ( Dobin Mushi )
淮山蒸鲈鱼 Steamed Sea Bass with Grated Mountain Yam ( Suzuki No Tororo Mushi )
虾茸蒸冬瓜 Steamed Winter Melon with Mashed Prawn ( Togan Sobaro Mushi )
杂色蛤蒸蔬菜料酒 Steamed Short Neck Clams with Vegetables in Sake ( Asari Sakamushi )

扬物 DEEP-FRIED ( AGEMONO )

炸虾卷 Deep-Fried Minced Prawn Roll ( Ebi Shinjyo Asparagus Age )
炸莲藕虾茸 Deep-Fried Minced Prawn with Lotus Root ( Lenkon Hasamiage )
炸柴鱼豆腐 Fried Tofu with Bonito Flakes ( Tosaage Tofu )
玉米炸虾 Deep-Fried Prawns with Sweet Corn ( Ebi Toumorokoshi Ball )

煮物 SIMMERED ( NIMONO )

鳗鱼焖三文治豆腐 Simmered Eel with Tofu Sandwich ( Unagi Tofu Hakatani )
鹅肝焖白萝卜 Goose Liver and Braised Radish ( Foie Gra To Daikon Ni )
鳗鱼锅 River Eel in Pot ( Unagi Yanagawa )
酱青焖五花肉 Simmered Pork Belly in Shoyu ( Buta Kakuni )
马铃薯焖牛肉 Simmered Beef with Potato ( Niku Jaga )

汤物 SOUPS ( OWANMONO )

龙虾味噌汤 Lobster Miso Soup ( Iseebi Miso Jiru )
五花肉汤 Pork Belly Soup ( Tonjiru )
吞拿蒜锅 Tuna with Leek Hot Pot ( Negima Nabe )
瓦煲鳗鱼 Cod Claypot ( Tara Chili Nabe)


面饭 NOODLES & RICE

马提尼酒杯寿司 Sushi Martini Glass ( Nakaouchi Glass )
瓦煲乌冬面 Claypot Udon ( Nabeyaki Udon )
牛肉素面汤 Stir-Fried Beef in Thin Somen Noodles ( Gyuniku Somen )
鸡肉滑蛋盖饭 Chicken and Egg in Rice Bowl ( Oyako Don )
吞拿鱼盖饭 Raw Tuna on Rice ( Tekka Don )
软壳蟹手卷 Soft Shell Crab Handroll ( Kani Karaage Temaki )
紫菜卷 Seaweed Roll ( California Maki )

甜品 DESSERT

南瓜糕 Pumpkin Cake ( Kabocha Cake )
梅酒遮哩 Plum Wine Jelly ( Umeshu Jelly )