The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider by Ivan Orkin and Chris Ying

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Notes about Recipes in this book

  • 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.

  • 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.

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Reviews about this book

  • Kitchn

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

    Full review
  • ISBN 10 1328954358
  • ISBN 13 9781328954350
  • Linked ISBNs
  • Published Sep 24 2019
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Rux Martin/Houghton Mifflin Harcourt

Publishers Text

Ivan Orkin is a self-described gaijin (guy-jin), a Japanese term that means “outsider.” He has been hopelessly in love with the food of Japan since he was a teenager on Long Island. Even after living in Tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin.
Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. In The Gaijin Cookbook, he condenses his experiences into approachable recipes for every occasion, including weeknights with picky kids, boozy weekends, and celebrations. Everyday dishes like Pork and Miso-Ginger Stew, Stir-Fried Udon, and Japanese Spaghetti with Tomato Sauce are what keep the Orkin family connected to Japan. For more festive dinners, he suggests a Temaki Party, where guests assemble their own sushi from cooked and fresh fillings. And recipes for Bagels with Shiso Gravlax and Tofu Coney Island (fried tofu with mushroom chili) reveal the eclectic spirit of Ivan’s cooking.

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