Notes about Recipes in this book

• Japanese milk bread

  • hashi on November 27, 2022

    Easy recipe that delivers delicious results. I’m excited to use this for Katsu sandwiches!

• Dashi-flavored omelet (Dashimaki tamago)

  • jenburkholder on January 27, 2024

    Best iteration of this dish I’ve made yet. Now I just need to work on my technique.

  • alysekstokes on August 11, 2025

    A fool-proof tamago recipe. I've played around with some additions—adding sautéed spinach between the layers, adding scallions in the egg mix—and the result is always a comforting and satisfying meal.

• Daikon radish and carrot salad (Namasu)

  • Jardimc on September 27, 2021

    This recipe is simple/easy. But definitely not quick; it has to marinate for 4 hours.

  • jenburkholder on January 15, 2024

    Delicious - like a Japanese version of do chua.

• Grilled ginger chicken with shoyu tare

  • meggan on July 01, 2020

    Though this says "grilled" the instructions are for a broiler which didn't really work to crispy up the chicken. Next time I would do it on the grill. Fortunately, the recipe makes enough shoyu marinade to work for a couple of batches.

  • twoyolks on May 11, 2026

    I cooked this on the grill instead of under the broiler and the chicken was nicely crispy. I did use boneless skinless thighs so there was no crispy skin.

• Mapo tofu

  • inflytur on June 17, 2024

    Very tasty and easy, if you have the ingredients on hand. Don’t get carried away with the miso. This borders on being too salty.

• Chilled soba noodles with walnut dipping sauce

  • celesteprevost on March 29, 2021

    Added turnips + their greens... delish!

• Peddler's udon noodles with spicy meat sauce

  • Rubyclaire29 on February 12, 2026

    It was very good, I think I added too much potato starch so it was little too gooey for me, - I also double the recipe so maybe that’s on me. I subbed Michiu cooking wine for the sake because it’s what I had. The author talked about it resembling Dan Dan noodles which main thing is the Sichuan peppercorns that like it or not, have that numbing effect, I love it , the recipe does not call, specifically for said Sichuan peppercorns…. Unless Sichuan peppercorns are in the fermented bean paste? That was a little confusing and disappointing…. Other than that this recipe was fantastic ! Love the fresh ingredients on top! I added some nanami togarashi for spice!

• Braised pork belly (Yakibuta pork)

  • twoyolks on November 06, 2021

    I used the pressure cooker method and the pork was tender, juicy, and very flavorful. Between the first and second pressure cooking, I did reduce the liquid down some and then poured some liquid over the sliced meat. I also served it over rice instead of in ramen.