Notes about Recipes in this book

• 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.

• 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

• 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

• 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.

• '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.

• 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.

• '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.

• 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.

• Batter for breadcrumbing

  • patioweather on April 02, 2020

    This uses pantry ingredients and worked extremely well.

• Tofu patties (Ganmodoki)

  • 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.

  • 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.

• Japanese mushroom parcels with garlic and soy sauce

  • patioweather on August 20, 2021

    Easy but merely "ok" for me.

• 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.

• Sweetcorn curry croquettes (Karē korokke)

  • patioweather on November 29, 2021

    Omggggggggg

• 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.

• 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.

• 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.

• 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).

• 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