Notes about Recipes in this book

• Slow-roasted salmon with chives and lemon

  • Rinshin on September 25, 2019

    Timing and temperature may work for farmed Atlantic salmon, but timing was too long for wild caught Alaskan coho salmon. Mine came out more cooked than our preference. They gave temp at 125 F to follow and it is better to go with that. We found the lemony taste of the sauce quite assertive the first day. I was mostly ok with the pungency, but my husband thought it was too strong tasting for the fish. Next day, the taste mellowed nicely and the texture improved greatly making the flesh moist and perfect as topping for Caesar salad. I plan to make this one day ahead of serving so the texture and taste improves.

• Sautéed baby bok choy with sesame oil and garlic

  • Rinshin on September 25, 2019

    Great technique. Separating pieces and cutting top into paddle sizes is a good idea. Charring the pieces by not moving the pieces around was a good method. You can easily customize other additions once the technique is there. Photo added.

  • anya_sf on June 05, 2022

    I agree with Rinshin's comments. I added some baby spinach and blanched broccoli florets at the end.

• Japanese steakhouse steak and vegetables

  • Kinhawaii on July 04, 2023

    I made half a recipe for 2. I thought it was quick & yummy- but as it cools the butter can get a little greasy. I didn’t think it needed the extra sauces. Used cremini mushrooms & ate with plain rice.

  • anya_sf on April 08, 2024

    Overall, this was a delicious dinner. There was a lot going on, but everything was manageable on a Sunday night. I had 1.5 lbs zucchini and 7 oz shiitakes, so cooked the mushrooms and onions first, removed to a plate, then the zucchini, then added the other vegetables back in before adding the garlic butter and mirin. The fried rice was nice, but plain would work. While all the sauces tasted good on top, we certainly didn't need them all (and weren't going to finish them all); we liked the ginger best.

• Simple hibachi-style fried rice

  • Shewi128 on September 23, 2022

    This tastes almost exactly like the kind they make at Benihana's. The secret to the recipe (I think) is that they add garlic butter at the end, so the garlic is fresh and not cooked. I do add diced carrots and green peas for my preferences, but I wouldn't change anything else. Definitely a keeper.

  • anya_sf on April 08, 2024

    I cooked the rice a couple hours ahead, which worked fine except I left it in the strainer and it stuck; next time I'll spread it out on a sheet pan. This was good with the steakhouse dinner, but would also be nice on its own with more vegetables.

• Spicy mayonnaise (Yum-yum sauce)

  • anya_sf on April 08, 2024

    I didn't love this on its own, but it was good on the Japanese steakhouse dinner. It was too salty (probably due to my miso) and not spicy enough (my cayenne might be getting old). Anyway, taste it before adding salt. Some sriracha might have perked it up.

• White mustard

  • anya_sf on April 08, 2024

    This was a tasty sauce for steak. I would increase the mustard next time - or, better yet, use wasabi powder.

• Sweet ginger sauce

  • anya_sf on April 08, 2024

    Delicious - our favorite sauce for the Japanese steakhouse dinner. It did take longer to blend until mostly smooth.

• Chopped cheese sandwiches

  • jenmacgregor18 on August 16, 2022

    Very simple, but delicious comfort food. I did substitute Badia brand adobo and used different rolls. I also did drain my beef. Given all the cheese and the mayo being added. I'm glad that I did so.

• Cod baked in foil with potatoes, zucchini, and sun-dried tomatoes

  • FablesandHoney on June 02, 2026

    I modified the recipe for what I had on hand. I used red and yellow bell pepper instead of zucchini and omitted the peas. I also used onion powder instead of shallots, since I didn't have any. Really good recipe, even with the changes. I needed something though, more pepper or maybe some garlic powder. The potatoes came out perfect and I ate this with a salad.

• Lamb ragu with pappardelle

  • Shary on February 05, 2021

    Easy and delicious. Used bowtie pasta.

• Easy macaroni and cheese casserole

  • vglong29 on October 08, 2019

    This looked a little curdled, but tasted fine. Would not call it quick, it was 90 minutes from the time I started until eating. The cooking and resting time is most of that.

• Slow-cooker chicken and corn chowder

  • Shewi128 on November 07, 2023

    This was really easy to put together. It tasted good, but it looked really homely. I would suggest chopping the cooked chicken rather than shredding. I'd make this again.