Notes about Recipes in this book

• Poached chicken and egg in dashi and soy broth served on white rice (Oyakodon)

  • Kduncan on February 08, 2019

    My SO loved this dish, I was a bit less impressed. Once the dashi is made, the dish is pretty easy. Will probably make again for my SO, if I have leftover dashi from making another dish.

• Roast soy and butter chicken

  • Kduncan on April 08, 2019

    I can't rave enough about this recipe. It is pretty simple to make, but has a long cook time. Just overall amazing though, the potatoes are great, and the chicken is great.

• Roast duck in clementine teriyaki glaze

  • Kduncan on March 11, 2019

    This dish is really easy to make and has great results. I added a bit more clementine to both the teriyaki sauce and the salad, but other then that everything else I did as written.

• Kasuzuke marinade

  • Rinshin on December 10, 2019

    Very good basic marinade for kasuzuke using sake lees aka sakekasu (by-product of making sake found in refrigerated section of Japanese markets and keeps forever in the freezer or dried version via amazon). This can be used with fish which is traditional, all kinds vegetables to make pickles, or any meat. I used it on coho salmon overnight and grilled the fish for light marinaded fish. The marinade is normally kept on for 1-7 days. The longer kept on, the stronger the taste. I did add some salt to the marinade.

• 48-hour shio koji roast cicken

  • Emily Hope on January 13, 2021

    This is definitely top-five roast chicken recipes for me (and may be my son's favorite). It is extremely easy to make--and I usually don't even blend the shio koji or add garlic, I just dump it all over the chicken and put it in a ziploc for 2 days and then pat it dry-ish and pop it in the oven in my cast-iron skillet. The result is deeply savory with dark, burnished skin that has a bit of sweetness from the koji. I don't usually add foil until the last few minutes when it starts to get really brown. The only hard part, depending on where you live, might be getting the shio koji; we get ours at Uwajimaya. Looks like the brand we use (Marukome Nama) is available on Amazon, though at a bit of a markup. You could take it in any number of directions with sides, but we usally stick to a Japanese-ish theme and serve with rice and some kind of veg (most recent: napa cabbage slaw).

• Maple-soy cured salmon with asparagus and shimeji mushrooms

  • Charlotte_vandenberg on March 20, 2019

    Superdelicious!!

• Cook Sister!

  There are all sorts of non-threatening ways to use authentic Japanese ingredients in more western-style recipes – and it is a collection of such recipes that Luiz has lovingly created for his book.

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• Eat Your Books by Jenny Hartin

  This title makes Japanese cuisine approachable to all cooks and will guide you to using Japanese ingredients in our everyday cooking.

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• Kavey Eats

  Luiz introduces the reader to a range of Japanese ingredients and cooking techniques, some that are already familiar and others that may not be.

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