Everyday Harumi: Simple Japanese Food for Family and Friends by Harumi Kurihara

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    • Categories: Sauces, general; Japanese
    • Ingredients: mirin; Japanese soy sauce; konbu
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    • Categories: Sauces, general; Japanese
    • Ingredients: mirin; Japanese soy sauce; katsuobushi; konbu; caster sugar
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    • Categories: Sauces, general; Japanese
    • Ingredients: mirin; Japanese soy sauce; lemons; konbu
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    • Categories: Sauces, general; Japanese
    • Ingredients: sesame seeds; soy sauce; caster sugar
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    • Categories: Dressings & marinades; Japanese
    • Ingredients: miso; sake; mirin; caster sugar
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    • Categories: Dressings & marinades; Japanese
    • Ingredients: mirin; rice vinegar; caster sugar
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    • Categories: Dressings & marinades; Japanese
    • Ingredients: rice vinegar; caster sugar
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    • Categories: Dressings & marinades; Sauces for meat; Japanese; Vegetarian
    • Ingredients: red wine; honey; Japanese soy sauce; miso; apples; onions; garlic; fresh ginger; sesame oil; sesame seeds; caster sugar
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    • Categories: Soups; Japanese
    • Ingredients: beef; Japanese soy sauce; sake; mirin; carrots; celery; watercress; fresh ginger; caster sugar; shichimi togarashi; katsuobushi; konbu
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    • Categories: Grills & BBQ; Main course; Japanese
    • Ingredients: miso; sake; mirin; wasabi; caster sugar
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    • Categories: Salads; Main course; Japanese
    • Ingredients: celery; chicken breasts; garlic; light soy sauce; mayonnaise; store-cupboard ingredients
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    • Categories: Main course; Japanese
    • Ingredients: chicken thighs; Japanese soy sauce; sake; potato starch; leeks; rice vinegar; sunflower oil; red chiles; caster sugar
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    • Categories: Main course; Japanese
    • Ingredients: chicken thighs; garlic; fresh ginger; Japanese soy sauce; potato starch; sunflower oil; lemons; mayonnaise; plain flour; shichimi togarashi
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    • Categories: Grills & BBQ; Main course; Japanese
    • Ingredients: chicken thighs; baby leeks; bamboo skewers; sunflower oil; Japanese soy sauce; mirin; caster sugar
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    • Categories: Main course; Japanese
    • Ingredients: chicken fillets; light soy sauce; garlic; mayonnaise; Parmesan cheese
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    • Categories: Main course; Japanese
    • Ingredients: pork shoulder; sunflower oil; Japanese soy sauce; sake; leeks; fresh ginger; eggs; store-cupboard ingredients; cucumbers; salad greens; mint; watercress; basil; caster sugar; coriander leaves
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    • Categories: Main course; Japanese
    • Ingredients: onions; celery; minced meat; store-cupboard ingredients; basil; Japanese soy sauce; mirin; sansho powder; sudachi; caster sugar; shichimi togarashi
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    • Categories: Main course; Japanese
    • Ingredients: white cabbage; pork steaks; store-cupboard ingredients; breadcrumbs; sunflower oil; tonkatsu sauce; mustard
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    • Categories: Rice dishes; Main course; Japanese
    • Ingredients: pork steaks; store-cupboard ingredients; breadcrumbs; sunflower oil; onions; eggs; mirin; Japanese short-grain rice; katsuobushi; konbu
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    • Categories: Stir-fries; Main course; Japanese
    • Ingredients: pork shoulder; fresh ginger; Japanese soy sauce; mirin; pak choy
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  • Green beans with minced pork
    • Categories: Stir-fries; Main course; Japanese
    • Ingredients: green beans; leeks; fresh ginger; garlic; Japanese soy sauce; red chiles; sesame oil; minced pork
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    • Categories: Soups; Main course; Japanese
    • Ingredients: halibut; daikon radishes; mirin; Japanese soy sauce; shichimi togarashi; katsuobushi; konbu
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    • Categories: Main course; Japanese
    • Ingredients: mackerel; shiitake mushrooms; fresh ginger; carrots; onions; sake; mirin; Japanese soy sauce; miso; caster sugar
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    • Categories: Main course; Japanese
    • Ingredients: salmon; onions; sake; fresh ginger; mirin; Japanese soy sauce; lemons; prawns; konbu
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    • Categories: Main course; Japanese
    • Ingredients: celery; carrots; fresh ginger; red chiles; onions; salmon fillets; limes; sunflower oil; katsuobushi; Japanese soy sauce; rice vinegar; lemons; konbu; caster sugar
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Notes about this book

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Notes about Recipes in this book

  • Pumpkin with a sweet sesame glaze

    • erin g on January 02, 2011

      Also excellent for bento.

    • itseloise on January 22, 2012

      turned to mush with the full amt of water indicated (1 1/2 c) so I'll try with less next time. the sesame seeds make the dish I think. an easy side, but nothing terribly amazing. in general i find squash plenty sweet without sugar added, though maybe with less water and more of a glazed-individual pieces effect i'd think differently.

  • Hot lightly pickled cauliflower

    • erin g on January 02, 2011

      Excellent recipe! I keep a bottle in the fridge always.

  • Green beans with minced pork

    • erin g on January 02, 2011

      You can use sugar snap peas with this as well.

    • jenmmcd on October 11, 2020

      I love this recipe. It's very simple yet somehow very flavorful. I also add sliced baby portobello mushrooms.

  • Rice with soy-flavoured pork and carrots

    • erin g on January 02, 2011

      Excellent for bento.

  • Asparagus shiraae

    • lorloff on June 12, 2016

      A Very good dish. Enhanced reg flavor of the tofu sauce by using 3X the miso (1 T white/shiro 1T red and 1T garlic miso also used smoked soy sauce. Used double the asparagus for the amount of sauce. Will definately make again. Super healthy. The Guardian was right to put this in its top 10.

  • Ginger pork

    • TrishaCP on November 28, 2022

      This was really easy and pretty tasty. The pork was very tender. (I used a tenderloin.)

  • Karaage chicken

    • itseloise on January 22, 2012

      no joke about the short marination time - i left it longer and it was way too salty. I'd do more ginger next time too. the cornstarch-heavy crust was not my favorite texture - will try again with panko or something i think. that said, my husband thought it was amazing and called it "crack" so it will definitely be in the rotation.

  • Prawns in crispy breadcrumbs

    • itseloise on January 24, 2013

      nice texture on the cooked breading, though a bit bland and kind of hard to work with (very thick). i'd add some spice or something to it next time.

  • Fried rice with crabmeat

    • meggan on September 13, 2017

      This is simple and just ok - I put too much of the garlic soy in as the recipe makes enough for the year.

  • Udon noodles with a minced meat miso sauce

    • meggan on March 27, 2020

      A delicious ragu - I had to sub onions for leeks.

  • Japanese tsukune with teriyaki sauce

    • Rinshin on May 28, 2015

      I cook many of Harumi's recipes from her Japanese web site as well as her Japanese language books and magazines. This is the recipe to use for Japanese style tsukune using either ground chicken or pork. Great tasting in bento because these keep and tasty even room temperature. Favorite among Japanese.

  • Deep-fried chicken with a leek sauce

    • Rinshin on February 13, 2014

      I have my own version of this recipe that is based on Harumi's recipe from her Japanese language cookbook. That version is better and more vibrant. I tried the English language version and I thought the recipe is good, maybe 4 to 4.25 out of 5. It is a taste that is very familiar to many Japanese. Used skinless and boneless chicken thighs. Cooks very quickly - maybe within 6-7 minutes. The use of leeks is mis-translation and I believe any green onion works perfectly and is better. Perfect for weekday menu.

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Reviews about this book

  • Kavey Eats

    ...it reflects the reality of how many Japanese now cook at home, eagerly incorporating ingredients and influences from around the world...

    Full review
  • ISBN 10 1840917873
  • ISBN 13 9781840917871
  • Published Jun 04 2019
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Conran

Publishers Text

Bestselling cookbook writer Harumi Kurihara brings together authentic, Japanese home cooking that everyone can do.

In Everyday Harumi, Japan's most popular cookery writer Harumi Kurihara selects her favourite foods and presents more than 60 home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for everyday occasions without needing to shop at specialty food stores.

Using many of her favorite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to stylish living and eating. Every recipe is photographed and includes beautiful step-by-step instructions that show key Japanese cooking techniques. Texture and flavor are important to Japanese food and Harumi takes you through the basic sauces you can make at home and the staples you should have in your store cupboard.

Photographed by award-winning photographer Jason Lowe, this warm and approachable cookbook invites you to cook and share Japanese food in a simple and elegant style.


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