Love Japan: Recipes from our Japanese American Kitchen by Sawako Okuchi and Aaron Israel

  • Dashi (page 33)

    from Love Japan: Recipes from our Japanese American Kitchen Love Japan by Sawako Okuchi and Aaron Israel

    • Categories: Stocks; Quick / easy; Japanese
    • Ingredients: dried kombu; bonito flakes
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Notes about this book

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Notes about Recipes in this book

  • Japanese barbecue sauce (Okomomi sauce)

    • TheresaH on May 12, 2026

      Great on chicken katsu sando

  • Chile mayo

    • TheresaH on May 12, 2026

      Easy. Delicious on chicken katsu sando

  • Dashi rolled omelet (Tamagoyaki)

    • patioweather on November 29, 2023

      Nothing unusual for tamagoyaki, but the amount of seasoning is very balanced.

  • Kale salad with carrot-ginger dressing

    • IvyManning on November 11, 2023

      Good flavor, but very thin.

  • Kabocha squash with meat sauce

    • alinutzamica on July 08, 2025

      I cooked the kabocha pumpkin in the instant pot for 3 minutes but I didn't release the valva straight away so the kabocha was overcooked. The overall dish is alright and easy to make once the kabocha is cooked.

  • Rakkenji-starter milk bread (Rakkenji shokupan)

    • jashh on July 19, 2024

      Fantastic bread.

    • jashh on July 19, 2024

      Fermentation

  • Fried chicken cutlet sandwich (Chicken katsu sando)

    • gamulholland on October 28, 2023

      This was absolutely delicious. The combination of the crispy chicken, the zingy slaw, and the umami mayo made for an excellent sandwich. Definitely need to make this again.

    • TheresaH on May 11, 2026

      This is really good!

  • Udon in hot broth with beef, egg, and vegetable (Sutamina udon)

    • Bessp on August 04, 2024

      Quick, satisfying dinner. I used sweet potatoes and cabbage too since I had them sitting around. The broth is light but very flavorful.

    • mikestarke on December 20, 2024

      Really tasty dinner that can come together quickly. I would at least make 1.5x to double the broth next time as I felt it was not enough for 4 bowls.

  • Japanese curry

    • IvyManning on February 14, 2025

      Halved the recipe as it makes quite a lot. Liked this, it's a step up from standard Vermont curry roux. Next time I might double the miso and soy sauce. One note--Recipe says "1 square dark chocolate," but I have no idea how much that actually is. I used unsweetened dark chocolate as that is the only way I've ever seen chocolate in a recipe called for in squares not ounces or grams.

  • Sushi rice (Sumeshi)

    • chickchickyboom on June 04, 2023

      The recipe lists 2 2/3 cups rice vinegar, this looks like a typo. Perhaps it should be tablespoons.

    • Rinshin on October 15, 2023

      Regarding the other note. This recipe makes enough sushi vinegar to keep for 1 year for other sushi preparation and is not meant to be used for this one recipe only. The recipe making the rice uses the 1/2 C of sushi vinegar per 3 C of rice which is correct. Adjust the amount of sushi vinegar ie sushizu to your liking. Alternately, you can purchase commercial sushi vinegar in a bottle that keeps for a long time too. So, no typo in the recipe.

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  • ISBN 10 1984860526
  • ISBN 13 9781984860521
  • Linked ISBNs
  • Published May 16 2023
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

Discover comforting homestyle Japanese American cuisine with 100 unique, simple, and tasty recipes from the owners of the innovative Brooklyn restaurant Shalom Japan.

Steaming sukiyaki. Pillowy, soft shokupan. Springy ramen noodles. These famed Japanese dishes, as well as modern interpretations and evolutions, are all part of Love Japan, a collection of beloved family recipes from the married owners of Brooklyn’s Shalom Japan.

Like many of us, chefs Sawako Okochi and Aaron Israel lead busy lives and often find themselves short on time in the kitchen. Their secret to getting nourishing, delicious food on the table for their family? The Japanese-inspired dishes that Sawako grew up eating. While not rigid in tradition, these recipes are all rooted in the Japanese flavors and techniques taught to Sawako by her mother, with influences from Aaron’s Jewish heritage as well as the menu at Shalom Japan.

Through years of practice in their own home and in their Brooklyn restaurant, Sawako and Aaron have distilled these recipes for maximum flavor and minimum fuss, including Japanese staples and inventive, delicious fusions like:

Karaage (Japanese Fried Chicken) Smashed Cucumber and Wakame Salad Roasted Cauliflower with Miso and Panko Butter Hiroshima-Style Okonomiyaki with Ramen Noodles Home-Style Matzoh Ball Ramen Omurice (Omelet Fried Rice) Slice-and-Bake Matcha Cookies

Through Love Japan's user-friendly recipes and gorgeous photography, Sawako and Aaron demonstrate that Japanese cooking can be everyday cooking -- even (or especially) if you’re short on time, space, or energy. These satisfying dishes will open up a world of possibilities in your cooking routine.

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