Japanese Home Cooking: Simple Meals, Authentic Flavors by Sonoko Sakai

  • Kombu dashi (page 27)

    from Japanese Home Cooking: Simple Meals, Authentic Flavors Japanese Home Cooking by Sonoko Sakai

    • Categories: Quick / easy; Stocks; Cooking ahead; Japanese; Vegan; Vegetarian
    • Ingredients: kombu
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Japanese milk bread

    • hashi on November 27, 2022

      Easy recipe that delivers delicious results. I’m excited to use this for Katsu sandwiches!

  • Dashi-flavored omelet (Dashimaki tamago)

    • jenburkholder on January 27, 2024

      Best iteration of this dish I’ve made yet. Now I just need to work on my technique.

    • alysekstokes on August 11, 2025

      A fool-proof tamago recipe. I've played around with some additions—adding sautéed spinach between the layers, adding scallions in the egg mix—and the result is always a comforting and satisfying meal.

  • Daikon radish and carrot salad (Namasu)

    • Jardimc on September 27, 2021

      This recipe is simple/easy. But definitely not quick; it has to marinate for 4 hours.

    • jenburkholder on January 15, 2024

      Delicious - like a Japanese version of do chua.

  • Grilled ginger chicken with shoyu tare

    • meggan on July 01, 2020

      Though this says "grilled" the instructions are for a broiler which didn't really work to crispy up the chicken. Next time I would do it on the grill. Fortunately, the recipe makes enough shoyu marinade to work for a couple of batches.

    • twoyolks on May 11, 2026

      I cooked this on the grill instead of under the broiler and the chicken was nicely crispy. I did use boneless skinless thighs so there was no crispy skin.

  • Mapo tofu

    • inflytur on June 17, 2024

      Very tasty and easy, if you have the ingredients on hand. Don’t get carried away with the miso. This borders on being too salty.

  • Chilled soba noodles with walnut dipping sauce

    • celesteprevost on March 29, 2021

      Added turnips + their greens... delish!

  • Peddler's udon noodles with spicy meat sauce

    • Rubyclaire29 on February 12, 2026

      It was very good, I think I added too much potato starch so it was little too gooey for me, - I also double the recipe so maybe that’s on me. I subbed Michiu cooking wine for the sake because it’s what I had. The author talked about it resembling Dan Dan noodles which main thing is the Sichuan peppercorns that like it or not, have that numbing effect, I love it , the recipe does not call, specifically for said Sichuan peppercorns…. Unless Sichuan peppercorns are in the fermented bean paste? That was a little confusing and disappointing…. Other than that this recipe was fantastic ! Love the fresh ingredients on top! I added some nanami togarashi for spice!

  • Braised pork belly (Yakibuta pork)

    • twoyolks on November 06, 2021

      I used the pressure cooker method and the pork was tender, juicy, and very flavorful. Between the first and second pressure cooking, I did reduce the liquid down some and then poured some liquid over the sliced meat. I also served it over rice instead of in ramen.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 161180616X
  • ISBN 13 9781611806168
  • Linked ISBNs
  • Published Nov 19 2019
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Roost Books

Publishers Text

The essential guide to Japanese home cooking--the ingredients, techniques, and core recipes--for seasoned cooks and beginners who are craving authentic Japanese flavors.

The art of Japanese cooking lies in the twin appreciation of ingredients and process. Using high-quality, in-season ingredients in simple preparations is the way of Japanese home cooking that Sonoko Sakai promotes in this book of essential recipes. Beginning with the Japanese pantry, the key flavors of Japanese cuisine are explored alongside recipes for the fundamental building blocks of this cuisine, including dashi, pickles, soybeans, rice, and noodles. From there, the basic okazu recipes offer solid everyday recipes that explore these foundational flavors. With a gentle voice and a passion for authentic Japanese cooking, Sonoko then dives into dishes for breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; sweets; preserved fruits; and beverages. Throughout, discover lessons on traditional Japanese techniques, from working with fish to slice sashimi and make home-style sushi, making quick and fermented pickles, and cutting noodles. With stunning photos by Rick Poon, stories of food purveyors in California and Japan, and over 100 recipes, this is a generous book that will appeal to home cooks of all levels.

Other cookbooks by this author