Notes about Recipes in this book

• Delicate soy-based dipping sauce for sashimi (Tosa joyu)

  • rionafaith on October 08, 2016

    p. 41 -- Made this to dip homemade sushi in and it was a nice change from just plain soy. I omitted the MSG.

• Rice in vinegar dressing (Sushi)

  • rionafaith on October 08, 2016

    p. 42 -- Good basic sushi rice recipe, we used to make maki and nigiri. The homemade vinegar dressing was very nice, good flavor but subtle so as not to compete with the fish. I used regular sake instead of mirin and omitted the MSG, but otherwise made as written and will do the same next time I make sushi.

• Chicken omelet over rice (Oyako domburi)

  • rionafaith on October 11, 2016

    p. 50 -- I thought this was just okay -- it was a little bit one-note and I think it could use some more acid, and the omelet was a lot soupier than I expected. I made a couple substitutions because of what I had on hand: used boneless skinless thighs instead of breasts, half a yellow onion instead of scallions, and sake instead of mirin in the sauce (domburi ni shiru). I did use homemade dashi. I also sprinkled some black and white sesame seeds over the rice before putting the omelet and sauce on top, which added a nice texture (that I think was needed), and sprinkled a fair bit of togarashi over the whole thing. It came together very quickly and was a warm, filling meal on a rainy night, but not my favorite.

• Chicken and rice with mushrooms (Tori gohan)

  • sharon_u2r8gt on June 01, 2026

    Changed the traditional recipe a bit with whole chicken (also shredded one thigh) Comfort food!

• Hot noodles and chicken in broth (Tori nanban)

  • twoyolks on March 02, 2012

    The flavor is very subtle.