Notes about Recipes in this book

• Chicken and egg bowl (Oyakodon)

  • Kiyah on October 31, 2022

    This is a simple dish that's good for a weeknight dinner. Put the rice on to cook and then you can throw this dish together while you're waiting.

• Fried pork cutlets (Tonkatsu)

  • Kiyah on August 29, 2020

    The author is right about this recipe: it's a good starter for people who may be hesitant about trying Japanese food. My husband's idea of Japanese food is that it's all seafood or teriyaki. He liked this dish (what's not to like about a breaded and fried piece of meat?). Simple and straightforward, not a whiz bang flavor-wise but I would make it again. I would make the pieces of pork tenderloin smaller. I think I made them too big for the recipe and they took a little longer than the recipe called for.

  • kbrooks on June 08, 2024

    My husband loves this recipe. I agree with the previous note that the pieces should be thinner. I made a tonkatsu sauce with 1/4 cup ketchup, 3 Tablespoons Worcestershire sauce, 1 Tablespoon soy sauce,1 Tablespoon mirin, 1 Tablespoon sugar and 1 teaspoon Dijon mustard.

• Seasoned ground chicken (Tori soboro)

  • Kiyah on October 31, 2022

    Another good quick dinner to serve over rice. You could throw in some peas or finely chopped carrots to give it some color.

• Hayashi rice

  • Kiyah on September 06, 2020

    Hayashi rice was on the docket tonight. I had to substitute Chinese rice wine for the red wine since I forgot to pick some up. Also, my immersion blender bit the dust so I could not puree the sauce as instructed at the end. It was fine, though. We enjoyed this, although it seemed a little one note for me, possibly because of the lack of red wine. My family ate it with no problems. I think if I let it stand overnight the flavors would develop, like the book suggests. Maybe next time! I'll see how the small amount of leftovers taste for lunch tomorrow.

  • kbrooks on June 08, 2024

    This was a hit with my husband. I felt the gravy needed some oomph. Increased the tonkatsu sauce to 4 tablespoons and that worked.

• Miso-braised mackerel (Saba misoni)

  • abrownb1 on January 25, 2024

    Very easy and simple recipe. My husband is a mackerel fan and loved this. It's not my favorite fish but was a nice preparation that went well with rice.

• Tempura batter

  • Rinshin on November 03, 2019

    A little confusing here. For the ingredient list, there should be 1 3/4 C ice water. It is mentioned in instruction part.

• Sushi rice

  • kbrooks on June 08, 2024

    Perfect flavor balance!

• Stuffed tofu pouches (Inari sushi)

  • kbrooks on June 08, 2024

    This is a really easy tasty dish. I used pre-seasoned abura-age. If you don't use all the abura-age slices, the extras can be frozen for future use.

• Dashi

  • K8CanCook on March 09, 2020

    I made the Dashi recipe to go with a smoked pork belly ginger ramen. The recipe lent excellent flavor to my dish, and I would make it again. Highly recommended. Very easy to execute.

• Kitchn

  ...this curious cookbook reflects his lifelong obsession with Japanese culture and cuisine, dividing years between Tokyo and New York.

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