Notes about Recipes in this book

• Sweet potato, chestnut and millet rice (Mochikibi iri imo-kuri gohan / もちきび入り芋栗ご飯)

  • jenburkholder on May 05, 2023

    Didn’t feel like the flavors or textures here went together at all. Also, never specifies how or when to cook the sweet potato. I steamed it separately.

• Oat, freekeh, bulgur and black sesame rice (Ōtsu-mugi, furīka, buruguru to kurogoma no zakkokumai / オーツ麦、フリーカ、ブルグルと黒ごまの雑穀米 )

  • jenburkholder on January 19, 2023

    Great variant on basic rice. The flavors and textures of the grains mesh well, and they cooked nicely together.

  • Foodycat on September 04, 2023

    Really good - nice combination of grains. I was slightly surprised that everything cooked at the same time but it did. Generous portions for 4.

• Smoked salmon and seaweed rice (Sumōku sāmon kaisō meshi / スモークサーモン海藻飯)

  • hashi on March 12, 2024

    This was a really interesting way to cook everything together - first time trying this method. The flavors in this dish are really nice, mellow, and smoky. Good for a cold night. Next time I’ll try it with the Celery with Ume Paste pickle.

• Extra-nutty brown rice (Nōkō na kaori no genmai / 濃厚な香りの玄米)

  • Pandan on May 15, 2024

    Quite nice, it really smelled delicious while Cooking in the rice cooker. Wasn’t as aromatic as I thought though. Will use a little bit more salt next time.

• Chicken, root vegetable and pearl barley miso soup (Tori-jiru / 鶏汁)

  • jenmacgregor18 on April 07, 2025

    My dashi was too smoky for us. Next time I will sub chicken broth or go half and half. And I cut the amount of soy sauce & miso by half. Otherwise this was simple to make and very good. Used the optional parsnip sub for burdock.

• Japanese omelette (Ajitsuke tamago / 味付け玉子)

  • jenburkholder on August 25, 2023

    Not my favorite - the egg color was unattractive and the mix was a little heavy. Tasted good.

  • Pandan on May 14, 2024

    It was my first time using my tamagoyaki pan. I definitely have to practise more, but tastewise this was very good. Even my toddler son ate it although he normally doesn’t like omelette.

• Marinated eggs (Ajitsuke tamago / 味付け卵)

  • helena.h on May 28, 2026

    I usually find the Korean mayak eggs too sweet, so I were interested in trying this version. The conclusion is I much prefer marinated eggs without the extras like garlic and ginger.

• Shoyu butter squash and edamame croquettes (Shōyu batā aji no kabocha to edamame no korokke / 醤油バター味のかぼちゃと枝豆のコロッケ)

  • jenburkholder on January 19, 2023

    Used a butternut squash. Needed a lot more flour (because butternuts are moister?) but was absolutely delicious after frying.

• Microwaved asparagus and spring onions with mustard miso vinegar sauce (Renji de kanetsu asupara to negi no karashi sumiso-ae / レンジで加熱アスパラとネギの辛子酢味噌和え)

  • helena.h on May 22, 2026

    Made the sauce and chopped the vegetables the night before, and had a very quick and delicious lunch the next day.

• Kinpira beetroot (Kinpira bītsu / きんぴらビーツ)

  • jenburkholder on January 19, 2023

    Good and simple, but think I prefer other vegetables in kinpira to beets. Subbed MSG since I didn't have Hondashi in the house.

• Spicy avocado and tofu salad (Abokado to tōfu no pirikara pokī fu / アボカドと豆腐のピリ辛ポキー風)

  • Pandan on May 14, 2024

    This was so good and easy to prepare on a weekday. I used more like two tablespoons of gochujang and a whole garlic clove (because who uses half a garlic clove for anything?). Will definitely do again!

• The cauliflower that tried and failed to be karaage, aka ‘Why can’t i stop eating this?’ cauliflower (Karaage ni naritakatta karifurawā / 唐揚げになりたかったカリフラワー)

  • jenburkholder on September 30, 2023

    This was quite tasty when fresh, but I felt like it held up pretty poorly (and I eat leftover roast cauliflower frequently).

  • Idril on February 13, 2025

    Can’t speak to this as leftovers because it was so delicious that we easily ate it all for dinner!

• Salted salmon (Sake no shioyaki / 鮭の塩焼き)

  • Pandan on May 15, 2024

    I left the salted salmon in the fridge for about one day. Next time will use a little bit more salt.

• MIso-maple salmon (Sake no mēpuru misozuke / 鮭のメープル味噌漬け)

  • patioweather on June 13, 2023

    This was fine, but the instructions are kind of skimpy and it uses a lot of maple, which is a problem if, like me, you are cheap.

  • Pandan on May 14, 2024

    This was so good and easy to prepare! I only had time to marinate the salmon for a few hours. I think that was enough. I grilled it on my electric Ninja grill. Will definitely do again!

• Soy-seasoned mince (Soboro / そぼろ)

  • jenburkholder on January 19, 2023

    Nice addition to a lunch. Made with a mix of Impossible and firm tofu, seasoning more generously.

  • Pandan on May 16, 2024

    Super fast and easy to prepare. I loved the taste and also my toddler son had some. Will definitely do again for a simple meal

• Tofu and vegetables in sweet red miso ‘chajan’ sauce (Tōfu to yasai no chajan sōsu ae 豆腐と野菜のチャジャンソース和え)

  • jenburkholder on September 29, 2023

    Eh - needed a bit more punch, the amount of seasoning seemed very disproportionate to vegetable.

• Gyoza-filling rice bowl (Gyoza no tane donburi / 餃子のタネ丼)

  • jenburkholder on July 02, 2025

    Good the first go-round, but I didn’t find it engaging enough to enjoy much as leftovers. Still ate but probably wouldn’t repeat as a meal prep.

• Seared salmon and salmon roe donburi with wasabi ponzu (Kaisen oyakodon / 海鮮親子丼)

  • Pandan on June 23, 2024

    This came together really quick and looked quite impressive (before mixing everything together). The dressing tasted really good! Would make again.

• One-pan peanut butter tantanmen (Hayakute kantan ni dekiru pīnatsu batā tantanmen / 速くて簡単に出来るピーナツバター担々麺)

  • Kinhawaii on March 05, 2023

    Delicious- we don’t eat too hot food so toned it way down. Nice complex flavors.

  • jenmacgregor18 on April 07, 2025

    This is delicious. I also cut the heat for my family and only used 2tsp Korean chile flake. I would also cut back on the oil next time. The pork ended up very greasy and I had trouble draining it. Added sriracha to my portion.

  • Tealismyname on October 11, 2025

    We really loved this! I used gochujang instead of the chili powder.

• BLT hiyashi ramen salad with teriyaki butter mayo dressing blt hiyashi chūka / BLT冷やし中華)

  • Kinhawaii on February 28, 2023

    Yummy…although I’m not sure I could taste everything in the dressing. Would definitely make this again! Used grape tomatoes but I think I would prefer thinly sliced ones as in the recipe. Also had romaine lettuce so used that instead.

• Japanese-style sandwich bread (Sandoicchi yō no shokupan / サンドイッチ用の食パン)

  • stephengk on November 15, 2022

    The dough was very wet. Not at all as described. Would have been impossible to shape the dough. Had to add 130g flour to make it manageable. Could have maybe managed with bit less. This brought hydration to around 70%. Not an exact equivalent because of the Yudane but ok as a guide. Result after baking was very good. All had hoped for from this bread style. At time of writing this not have not made a Sando.