Hiroko's American Kitchen: Cooking with Japanese Flavors by Hiroko Shimbo

  • Kelp stock 1: traditional easy method

    from Hiroko's American Kitchen: Cooking with Japanese Flavors Hiroko's American Kitchen by Hiroko Shimbo

    • Categories: Quick / easy; Cooking ahead; Japanese; American; Vegan; Vegetarian
    • Ingredients: kelp
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Notes about this book

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Notes about Recipes in this book

  • White sumiso sauce

    • kshell on February 12, 2024

      10/10 would make again!

  • Potato and salmon salad

    • kshell on February 12, 2024

      Updating to say this is best eaten when fresh. The leftovers lost all the wonderful flavor of the sauce and the red onion took over. A nice change from mayo based potato salad. It dirtied a fair amount of dishes but some steps could be streamlined and now that I've made it I feel comfortable eyeballing some of the ingredients.

  • Spicy miso sauce

    • Ganga108 on April 11, 2025

      Fabulous sauce with lots of uses. Make and store in the freezer. It does not solidify so is perfect for dolloping into any dish. When Taste published it some time ago, a friend pushed me to have a look at it. I was very sceptical – cooking miso is not something that I do often (heat destroys some of its health properties), and cooking lemon juice is rarer (cooking changes its flavour). But one Saturday afternoon when I needed a sauce for roasted broccoli, I set about making it. With only 5 ingredients – miso, rice vinegar, sugar, lemon juice and mirim – the result is precisely as you imagine. Dark. Rich. Bright. Chilli-hot. Sweet.

  • Miso-beef ragu and udon noodles

    • ccav on December 24, 2020

      Add soy sauce while cooking meat sauce and trapeze hot sauce, chili paste instead of red pepper flakes

  • BBC sauce

    • MollyB on January 28, 2022

      Fabulous savory/sweet sauce! (The "BBC" stands for "Best Basting and Cooking." I love it in the book's Chicken Rice Bowl recipe.

  • Chicken rice bowl

    • MollyB on January 28, 2022

      I love this recipe, and have made it many times. The BBC sauce (from the book) makes the dish. I like it with Calrose rice. It's best with skin-on boneless breasts as the recipe recommends, but I've made it with other chicken pieces and it's still been good. It also works with different green vegetables, like green beans, as long as they're cut into roughly bite-size pieces.

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Reviews about this book

  • Serious Eats

    Instead, the book is an extension of the Japanese tradition of sharing and blending food cultures. Bites of her food taste of both America and Japan melding into a new, harmonious plate.

    Full review

  • Fine Cooking

    With this brilliant recipe collection, award-winning cookbook author Hiroko Shimbo demonstrates how easy it can be to bring Japanese cooking to the American table.

    Full review

  • Yum.Fi

    It serves as a great introduction to making your own Japanese food and if you get the bug you can always then try more “authentic” books if you wish to be a purist.

    Full review

Reviews about Recipes in this Book

  • Chicken namban

    • Serious Eats

      The super sauce adds an explosive jolt of umami to an otherwise simple chicken and sweet potato dish. I needed to fry the sweet potatoes in smaller batches, in less oil, in order to fry them safely...

      Full review

  • Vegetables with sumiso bagna cauda

    • Serious Eats

      Miso, anchovy, and garlic effortlessly meld together for a serious umami-bomb. Delicately poached vegetables are the perfect mild vehicle for sopping up all that sauce.

      Full review

  • Ramen with chashu pork

    • Serious Eats

      ...the soy-cured eggs are a creamy and salty treat of their own. Taste-wise, I could've done without the cabbage, but it did add a nice burst of color to the finished dish.

      Full review

  • Traditional braised daikon (Furo-fuki daikon)

    • Serious Eats

      ...given its size and density, this technique makes perfect sense. Gently braising daikon renders it tender and subtly sweet, a perfect foil to the salty and spicy miso sauce.

      Full review

  • Sukiyaki in an American kitchen

    • Serious Eats

      I thought the broth was too salty. Next time, I'll be sure to only lightly season the steak and perhaps swap in low-sodium soy sauce for the regular stuff.

      Full review

  • Agedashi-dofu

    • Fine Cooking

      I always order this dish (deep-fried tofu in dashi broth) at my favorite Japanese restaurant, so I was delighted to learn how to make this satisfying version. My family loves it.

      Full review

  • Glazed chicken meatballs

    • Fine Cooking

      These tasty morsels are now a go-to recipe at our house. We all adore the tangy-sweet glaze, but I especially love that the meatballs are loaded with finely minced carrots, scallions, and mushrooms.

      Full review