Harumi's Japanese Cooking by Harumi Kurihara

  • Scallop sauté with miso sauce (Hotate no sauté miso sauce)

    Scallop sauté with miso sauce (Hotate no sauté miso sauce)

    from Harumi's Japanese Cooking Harumi's Japanese Cooking by Harumi Kurihara

    • Categories: Stews & one-pot meals; Appetizers / starters; Japanese
    • Ingredients: scallops; Parmesan cheese; double cream; store-cupboard ingredients; mirin; miso; caster sugar; watercress; Japanese soy sauce
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Notes about this book

  • Rinshin on September 07, 2017

    I feel badly for this book. Clearly this book needed to be translated or interpreted by someone both bilingul and proficient in cooking. And, edited better. Her recipes and intentions seem to be mangled in some recipes like pan fried noodles with pork and pak choy. She is a very careful and proficient cook and her Japanese language cookbook recipes are most often very good but this book needs better translating, explaining, and editing.

  • erin g on September 11, 2010

    If I make something from this book for friends, I have to have the recipes already written up on cards to give out - no way do they let me escape without giving them the recipes! One crowd-pleaser in particular is the steamed chicken salad with sesame sauce.

  • MelMM on August 04, 2010

    This is a great book of modern Japanese home cooking. Some recipes have an international twist, bringing in some American or European ingredients you might not expect, and using them in a Japanese way.

Notes about Recipes in this book

  • Beef on rice (Gyudon)

    • erin g on February 09, 2011

      Excellent weeknight dinner.

    • Foodycat on July 09, 2014

      So simple and extremely delicious!

  • Carrot and tuna salad

    • erin g on February 09, 2011

      Not bad. I add sugar to the dressing.

    • TippyCanoe on March 11, 2013

      I love this crazy simple salad. The only time I ever wish I had a microwave because Kurihara has you zap the carrots for a crunchy but very slightly cooked perfection. I just steam them for about a 30 seconds.

    • stepharama1 on February 17, 2023

      Each bite I took of this made me feel healthier! I added Shichimi Togarashi (Japanese spice mix) to the dressing to spice it up a bit. This is a definite make again recipe for a quick, nutritious and delicious lunch.

  • Chicken and French beans with basil rice (Tori adobo fu)

    • katieate on June 13, 2011

      was quite salty so next time will put less soy sauce

  • Chicken sauté kari kari style

    • erin g on February 09, 2011

      Better than it looks! Don't skimp on the green onions; they really add flavour to the chicken. Serve it with the Garlic rice.

  • Garlic fried rice

    • erin g on February 09, 2011

      A good side with chicken.

  • Green beans with black sesame sauce

    • erin g on February 09, 2011

      Visually striking. A good starter; summer salad, or for packed lunches.

  • Japanese somen noodle salad

    • erin g on February 09, 2011

      This is really great for lunch boxes or summer potlucks. Make sure to soak your onions in cold water if they're too strong.

  • Mixed mushrooms dressing

    • erin g on February 09, 2011

      A nice way to make white rice more interesting. You can substitute whatever mushrooms you have on hand.

  • Pan fried noodles with pork and pak choy

    • Rinshin on September 07, 2017

      Best to make sauce first because panfried noodle will soften when it sits. Best to use ramen noodle without any seasoning cooked very al dente and rinsed in cold water. Drained well. When the sauce is cooked, pan fry the noodles without stir frying to get some crust on one side and flip over to get the crust on other side. The soup paste is hard to come by unless you shop at Japanese markets or online (it's called weipa) so best to replace the water used in this recipe with chicken stock and skip on 1 tsp soup paste. Added 1 T rehydrated small shrimp and this dish needs to be finished off with at least 1 T vinegar or more to taste. The taste of the sauce is reminiscent of hot and sour soup. Too bad it shows yakisoba in small writing because this is not yakisoba. Instead, it's what is called Chinese style Ankake soba in Japan. The taste is good and I would repeat this recipe with the changes. Uploaded a recipe photo.

    • Rinshin on September 07, 2017

      The soup paste Harumi used is called weipa in Japan. It's normally in a can and it's a thick somewhat dry paste and can be bought via Amazon. Works great in many soups, fried rice, stir-fries giving Japanese version of Chinese tastes. https://www.amazon.com/U-eipa-Ajiha-cans-500g/dp/B001TCXHY4/ref=pd_sbs_325_1?_encoding=UTF8&psc=1&refRID=VCK5ZPXYBSKKV9HCA3M4

  • Salmon burgers

    • Rinshin on January 13, 2014

      I used one regular can of salmon (6 1/2 oz) instead of fresh salmon. Instead of adding a small amount of egg, I added about 1 1/2 T mayo and about 1 T of soy sauce/lemon juice/tobandjan/sugar tare in the mixture too. This sauce is great to drizzle over the pan grilled salmon cakes. Makes for 12 small salmon cakes perfect with salad. I love the idea of using ground pork together to make salmon cakes. Next time, I plan to use ground chicken or ground turkey instead and I know they will taste just fine. It is a simple recipe with satisfying taste perfect for quick meal ready in 20 minutes with salad.

  • Scallop sauté with miso sauce (Hotate no sauté miso sauce)

    • erin g on February 09, 2011

      An excellent use for miso other than soup. It would make a very elegant starter.

  • Steamed chicken salad with sesame sauce (Mushi dori no gomadare salad)

    • erin g on February 09, 2011

      The best recipe in the book. Double the recipe or you won't have enough if you're serving a crowd. A good weeknight supper with a simple green salad on the side

  • Steamed cream cheese muffins

    • stepharama1 on February 14, 2023

      These were perfect for a quick Valentine's Day treat. I added about one tablespoon of matcha to the cream cheese mixture. The muffins were very subtly sweet. If you like a sweeter muffin, you should add more sugar.

  • Tofu steak

    • erin g on February 09, 2011

      A good way to convert tofu haters.

  • Warm aubergine salad (Nasu no salad)

    • PickyPalateMom on March 19, 2026

      Delicious dressing can be used for many other purposes. I love the fact that the eggplant is steamed, not fried.

    • PickyPalateMom on March 19, 2026

      Terrific sesame dressing. I cut the sugar by half. Grated some ginger into the sauce, and sprinkled some nanami togarashi (mixed chili peppers) on top. Love the fact that the eggplant is steamed not fried. I added two baby bok Choi in for the last 2 minutes of steaming. Served on soba noodles.

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  • ISBN 10 1840914637
  • ISBN 13 9781840914634
  • Published Jan 01 2005
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group

Publishers Text

Winner of Best Cookery Book at the Gourmand World Cookbook Awards 2004 Hardback has sold more than 25,000 copies in UK alone More than 70 recipes for fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts, drinks and bento (lunch boxes). Learn how to prepare more than 70 authentic Japanese recipes for fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts and drinks. With suggestions for complete meals, a glossary of ingredients and their western alternatives, and lists of suppliers, Harumi demystifies modern Japanese cooking. Illustrated throughout with superb photographs of dishes, preparation steps, tableware and presentation ideas, Harumi's Japanese Cooking gives a popular insight into the way meals are eaten in Japan today. Drawing on traditional elements, the recipes embrace simplicity and elegance, combining authentic Japanese cuisine with contemporary tastes.With more than 100 recipes for fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts and drinks, Harumi's Japanese Cooking provides a broad selection of mouthwatering recipes. Helpfully, she also suggests which recipes combine well for meals. A glossary of ingredients and their western alternatives, plus useful lists of suppliers complete the book, making it today's most comprehensive introduction to modern Japanese food. Biographical Notes Harumi Kurihara is the best-known cookery writer in Japan, with a public profile similar to that of Delia Smith in the UK. Her cooking and lifestyle books and magazines and media-friendly charisma have brought her phenomenonal success, based on a down-to-earth, unpretentious approach to stylish living and eating. She has made the traditional Japanese values of elegance and simplicity relevant and accessible to millions.Kurihara's powerful popular appeal has seen her sell more than 13 million cookery books and magazines.

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