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Japanese Country Cookbook by Russ Rudzinski and Mike Nelson

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Notes about this book

  • nicolepellegrini on November 28, 2012

    This is one of my favorite cookbooks...it's been a staple in my family's kitchen since I was a child. I learned to love a lot of vegetables from the sweet/sour preparations here, and I probably cook something from this book at least once a week.

Notes about Recipes in this book

  • Sukiyaki

    • mjes on April 19, 2018

      In the late '60's I lived in San Francisco a few blocks from the Japanese cultural center. A friend's husband was a Japanese personal chef. He taught me to make sukiyaki as my first authentically Japanese dish. When they moved, they gave me a copy of this cookbook noting I could move well beyond sukiyaki. This became my go-to recipe when I needed to check my memory. A family food allergy now requires I omit the scallions. I sometimes add a bit of fresh ginger to compensate for the lack of onion. Despite the objections of the cookbook's author, I like to add some greens ... baby bok choy being the most common. But I do appreciate the reminder to pay attention to the overall effect of ingredients on the final broth ... the "prize" at the end.

  • Chicken teriyaki with sesame

    • nicolepellegrini on March 28, 2019

      Has to be a typo to say "boil" the skewered chicken...needless to say I broiled it instead. Also cut down the amount of sesame seeds from 6 to 2 tablespoons as I actually wanted to taste the chicken and not just sesame. That said, this was really tasty. After making it I'm pretty sure this was another dish from this cookbook my grandmother used to make for me as a child, so making it myself brought back some great flavor memories.

  • Sweet and sour pickles (Supai amai kuri)

    • radishseed on August 22, 2013

      These pickles are so quick and good with Japanese food. I like to put in half the amount of sugar.

  • Meatball soup (Niku dango suimono)

    • radishseed on January 31, 2013

      I tried to make this with Quorn Meatless Grounds, but they are not sticky enough to stick together and form meatballs. Just fell apart. Might try it again with Gimme Lean, which is quite sticky. Also, I recommend adding the carrots near the end of the meatball cooking time (about 3 minutes) instead of parboiling them. Also in addition, I would try this next time with ramen-type noodles instead of the glass vermicelli noodles I used this time.

  • A simple egg meal in a bowl (Donburi soboro)

    • radishseed on January 16, 2013

      This made a quick, easy, good dinner. I used vegan ground beef and added a dash of Worcestershire to make it a little more savory.

  • Green beans and eggs

    • radishseed on March 17, 2013

      This was a popular dish. Next time I would try less stock (maybe 3/4 c.) and half the sugar (2 T).

  • Salad of fresh bean sprouts (Moyashi sunomono)

    • nicolepellegrini on October 07, 2013

      So simple, so good. Worth noting that the dressing for this salad is perfect on a variety of vegetables, such as a mixture of shredded carrots, daikon, cabbage and onions. Sweet and tart and crunchy, it's great for kids, too.

  • Asparagus salad

    • nicolepellegrini on November 28, 2012

      This is the recipe that made me love asparagus as a child!

  • Glazed yams

    • nicolepellegrini on November 28, 2012

      This is a Thanksgiving staple in our home. Enjoy it year round as well, just a nice easy way to make yams or sweet potatoes that aren't overly sweet.

  • Braised cabbage

    • nicolepellegrini on December 17, 2018

      Extremely simple recipe that makes a nice side to teriyaki fish or other mains in this book. I like to make sure to cook at a high enough heat to get a little char on some of the cabbage, and sometimes finish with a little chili sauce.

  • Garnished spinach

    • radishseed on April 30, 2013

      I made this with Swiss chard, boiling the leaves for 3 minutes instead of steaming. It's an easy green side dish.

  • Pickled carrots

    • radishseed on March 17, 2013

      I like how easy these pickles are, but next time I would try them with half the amount of sugar (or none at all).

    • nicolepellegrini on December 17, 2018

      One of the super-simple but tasty vegetable dishes in this book that made me actually LIKE to eat my vegetables as a child. I still enjoy it today, and find it's best when it's had some time to chill and marinate (and unlike the previous reviewer I find the sugar absolutely essential to give this dish its proper sweet-and-sour pickled flavor).

  • Brussels sprouts, hot or cold

    • nicolepellegrini on March 28, 2019

      These pack a spicy kick thanks to the dry mustard! Not a complaint, just a warning. But it makes for a good side dish to a sweeter main such as teriyaki.

  • Brussels sprouts with sesame seed

    • nicolepellegrini on May 16, 2018

      One of my favorite recipes for preparing brussels sprouts, broccoli or cauliflower, as described. Also good with kale or Swiss chard and when served hot or cold.

  • A basic kama meshi

    • radishseed on April 13, 2013

      This dish was easy to put together, but it seems to call for too much water. 3 c. of water to 1 c. of rice? I made it in the rice cooker with just a bit more than the normal amount of water, and it turned out a bit mushy. I'd recommend just using the same amount of water as if you were making rice alone. I added some grated yellow beet and edamame to the dish, and we ate it with some sauteed beet greens, Japanese pickles, and avocado on top.

  • Teriyaki fillet of fish

    • nicolepellegrini on May 01, 2018

      This is excellent with salmon steaks or thick fillets. It's a staple in our home and pretty much foolproof as long as you follow the directions precisely. Also watch it carefully as the glaze can quickly overcook and harden if not careful.

  • Prawns in tomato sauce

    • nicolepellegrini on September 21, 2018

      Crazy easy and tasty. Be sure to use a tomato sauce that will complement the Japanese flavors of the shoyu and togarashi (ie, one without much if any Italian herbs.) I tend to make my own using tomato puree, onion, garlic, and olive oil only.

  • Tuna cakes (Maguro dango)

    • radishseed on April 30, 2013

      This recipe called for too much water, and I ended up adding rather a lot of extra flour to make the mixture dry enough to form into balls. Next time, I would add just enough water necessary to help it stick together. I threw in some green onions for a hit of green. In the end, these were nice, but I'm not sure they're worth the effort.

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  • ISBN 10 0911954031
  • ISBN 13 9780911954036
  • Published Jul 01 1969
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Bristol Publishing Enterprises
  • Imprint Bristol Publishing Enterprises


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