Notes about Recipes in this book

• Sweet miso sauce

  • hashi on April 14, 2023

    Super easy and tasty! I want to put this on everything. Halved the recipe because it makes a lot.

• Batter for breadcrumbing

  • patioweather on April 02, 2020

    This uses pantry ingredients and worked extremely well.

• Triple sesame edamame

  • MilduraSO on April 17, 2022

    This was super quick to make and delicious. I can see myself using this as a side to a lot of Asian recipes in the future whether from this book or another.

• Kale with crushed sesame (Kēru no goma-ae)

  • jenburkholder on May 19, 2022

    Tasty and simple. Would make again.

• Squash braised in dashi with mirin and ginger

  • jenburkholder on February 04, 2023

    Needed a lot more liquid, and ended up less flavorful than other versions of this dish I’ve made.

• Teriyaki-roasted carrots (AKA best carrots ever)

  • Tealismyname on June 12, 2022

    These are really good. For a quick dinner I added some tofu and served over rice

• Tofu patties (Ganmodoki)

  • jenburkholder on December 21, 2021

    I really liked these. Deeply flavorful with the glaze as a nice contrast, the edges crisped well. Would definitely repeat.

  • patioweather on January 27, 2022

    Tasty little guys. I didn't have green onions so I added peas for a splash of green. Big mistake--the peas had a mind of their own and would wiggle their way out of the patties.

• Japanese mushroom parcels with garlic and soy sauce

  • patioweather on August 20, 2021

    Easy but merely "ok" for me.

  • hashi on April 14, 2023

    Easy to freestyle this one. I used all shiitakes, added some spring onions, and roasted in a dish. Et voilà!

• Sweet miso-roasted beetroot

  • patioweather on April 02, 2020

    I don't like beets, but I liked these because the sauce is basically candy. I found the tahini a bit weird; it overpowered the miso flavor. Maybe it would have been different if I used red miso.

  • hashi on April 14, 2023

    This is an easy, straightforward recipe. Roast some beets, toss them with the remaining ingredients. I left the sugar out because the dengaku already had quite a bit in it. Added some roasted black radish because I had it.

• Sweet crunchy vegetables, kinpira-style (Kinpira yasai)

  • jenburkholder on December 21, 2021

    Good, basic stirfry vegetables to serve as an accompaniment. Tenderstem broccoli isn't really a thing we can get, so I just used more snap peas.

• Sweetcorn curry croquettes (Karē korokke)

  • patioweather on November 29, 2021

    Omggggggggg

• Garlicky mushroom and bamboo shoot gyoza filling

  • snackbaby on August 26, 2023

    really good filling. it does say to season to taste, and it definitely needs more salt (I also add a bit of msg), so be careful of that.

• Sichuan-style hot and numbing tofu with ancient grains (Mapo tofu)

  • jenburkholder on February 04, 2023

    A creative, slightly Japan-ified version of ma po tofu that I enjoyed. Used pearl barley for the grain.

• Breaded and fried vegan burger patties (Mock meat menchi katsu)

  • erin3107 on February 15, 2023

    Nice but didn't get very crispy. could have been my fault though

• Shiitake, onion and potato stew ('Shiitake-jaga')

  • Tealismyname on January 27, 2026

    This is really yummy with a great umami and unctuous quality. Served with sushi rice and some fried tofu. A fair bit of cutting.

• Cauliflower katsu curry

  • patioweather on April 02, 2020

    This cauliflower was one of the crispiest things I've ever fried without a deep fryer. The batter (a different recipe) was extremely successful.

• Stir-fried cabbage and bean sprouts with ginger sauce (Kyabetsu to moyashi no shōgayaki)

  • patioweather on November 22, 2021

    Makes a huge amount. I used it as a bed for fish but it really needs rice to soak up all of that sauce.

  • jenburkholder on March 22, 2022

    I enjoyed but was not a universal winner. Does make a huge amount and is basically as advertised - gingery cabbage and bean sprouts.

  • snackbaby on August 26, 2023

    really good! for 2 people I halved the recipe, and added 200 g of fried minced tofu (seasoned with msg and white pepper). super super tasty, with leftovers for lunch.

• Japanese-style celeriac steak (Wafū seroriakku sutēki)

  • Tealismyname on January 28, 2024

    Sauce was tasty and celariac absorbs all the delciousness of it. We found it took much longer to cook the cauliflower steaks and perhaps would have cut slightly thinner. Would cook again.

• Surprisingly awesome one-hour spicy sesame, aubergine and courgette ramen

  • imaluckyducky on September 10, 2020

    5 stars! This recipe is full-body in flavor with enough textural elements to make it interesting. And yes, it is done within an hour. The spicy eggplant/zucchini mixture is decadent and full of spicy, but not "in your face" heat. It contrasts nicely with the zing of the quick pickled/marinated zucchini julienne (or spiralized or grated).The surprise star of the show is the addition of a little bit of tahini with the miso into the mushroom dashi. WOW. It adds a roasted flavor and a silky mouthfeel without overtaking the dish, and when combined with the mushroom dashi and miso it, dare I say, makes the broth taste almost porky? It was the mystery ingredient that no one in my family could pick out, and I say that's a win. Served with seasoned seaweed, soy-glazed sliced mushrooms, and soft boiled eggs for the non-vegans in the household.

  • patioweather on October 27, 2020

    Took me less than an hour

  • jenburkholder on January 11, 2022

    It is indeed surprisingly awesome. Probably the best bowl of vegan ramen you could make on a weeknight. We used gluten-free noodles (pilfered from a packet). If (when?) remaking, I would probably sub out the eggplant - I don’t love it, even though it was ok here - and replace with a different veg or maybe tofu. I would also up the pickled spiralized zucchini - that was the best part.

  • erin3107 on February 14, 2023

    broth was very yummy

  • Tealismyname on August 17, 2024

    Have made this probably 10 times. It's absolutely delicious and while a bit of a faff...never disapoints.

  • NoaBC on July 21, 2025

    This really was awesome! The broth is rich and full bodied and the dish felt like so much more than the sum of its parts. I used gochugaru for the chilli flakes didn't use any extra chilli oil or sauce and I felt it was the right amount of spice.

  • Tealismyname on September 07, 2025

    Still making this! Still loving this. Something I would make for friends to show off! We usually just add frozen spinach instead of the cabbage because it's such a small amount it doesn't warrent buying a cabbage for the dish.

  • katmagdunn on March 31, 2026

    Really nice and genuinely not too complicated, made within an hour on a weeknight as promised!!

• French onion ramen

  • katmagdunn on December 03, 2023

    Not quick but fantastic— with the marmite this really does have the beefy flavour of French onion soup, it’s just so good.

• Curry ramen

  • jenburkholder on November 27, 2022

    Good, but not as good as the one-hour ramen from this book. Flavors are quite flat as written, needs a lot of acid and salt to set it off. Might make again (since now I have the curry roux in my freezer).

• Chilled soba with tsuyu

  • patioweather on April 09, 2020

    To be honest, this is barely a recipe. Boil the soba noodles according to the instructions and serve with his vegan tsuyu sauce. Zaru soba is one of my favorite "bachelor meals" so I didn't really need instructions, but I'm a completionist and think I might end up making everything in this book. This was much better than buying store bought tsuyu sauce, and about as easy.

• Iced summer somen with lemon

  • Kinhawaii on October 03, 2022

    Very refreshing. Unfortunately I didn’t have the pea shoots & radish, but we enjoyed this on a hot day. I think I like it without the sesame oil because it covered the other delicate flavors.

  • Tealismyname on August 19, 2025

    The broth for this is delicious and easy to make. Radish and other crunchy things really give it its flavour. We enjoyed the sesame oil but I think use it to your taste :D

• Portobello mushroom and onion 'sukiyaki' bowl

  • erin3107 on February 15, 2023

    fine but not too exciting

  • erin3107 on February 15, 2023

    fine but not too exciting

• 'Chanpon' stir-fried vegetable bowl

  • erin3107 on February 15, 2023

    fine but not spectacular

• 'Fridge drawer' fried rice

  • patioweather on October 26, 2020

    Better than the fried rice I normally make. Going to have to make this my new regular recipe.

  • London_Mummy on January 19, 2026

    Tasty, quick, easy recipe for lunch or simple supper. I added some cubed tofu & used shredded carrot & green cabbage. I added some Szechuan pepper too.

• MIxed vegetable rice (Takikomi gohan)

  • patioweather on March 27, 2023

    This took longer to cook but was great when it was done. It was a nice way to use turnips, which are not our favorite vegetable.

• 'Primavera' fried rice

  • Kinhawaii on April 12, 2022

    Nice change from the usual fried rice, will make again. Used more scallion since we didn’t have wild garlic.

• Rough night rice

  • Tealismyname on June 12, 2022

    Really yummy, feels decadent and perfect if you are a bit sloshed. Did it once making fresh rice and it wasn't as good. The toppings make the dish

• Almond jelly with mango and brown sugar syrup (Annin dōfu)

  • Kinhawaii on February 13, 2022

    I love almond jelly, but not being a fan of plain almond milk I never thought of using it instead of dairy. I love this version. Used pineapple because that’s what I had.

• Watermelon sake mojito

  • cecilia_4eimgd on May 05, 2026

    The watermelon flavour was barely there. Lots of mess chopping a watermelon for little ‘gain’ in the cocktail.

• Wrap Your Lips Around This

  ...a gorgeous cookbook. The cover is all pink and rose gold, and the pages are edged in a vibrant purple. It’s a feast for the eyes...Luckily, most of the recipes are also good.

  Full review

• Eat Your Books by Jenny Hartin

  Anderson is the wizard of Japanese cooking and works his magic delivery real Japanese cuisine that happens to be vegan.

  Full review