Takashi's Noodles by Takashi Yagihashi and Harris Salat

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Notes about this book

Notes about Recipes in this book

  • Curry udon

    • Rinshin on July 02, 2021

      So simple to make and quick. Took some shortcuts and added my own toppings of poached egg, premade shrimp tempura, fennel fronds, shichimi togarashi, mitsuba and bias cut green onions. Used combo thinly sliced pork belly and beef brushed with katakuriko powder (potato starch) for slippery finish in the soup. For dashi, used packaged udon seasoning. Used cooked dried udon. Very tasty. Photo added.

    • lkgrover on September 22, 2020

      Excellent Japanese beef noodle soup, although I made several changes that may make it entirely different from the author's intent. Cooks quickly, for a good weeknight dinner. First, I substituted commercial ramen broth for dashi in making the component Udon broth. Then substituted bok choy for salsify, and commercial Shichimi togarashi spice blend for Japanese curry (not sure what is in Japanese curry). Did not have mitsuba leaves; added shitaake mushrooms.

  • Chilled seafood somen

    • lkgrover on June 23, 2018

      A delicious, quick-cooking recipe for shrimp, tomatoes & noodles with Japanese flavors. Somen noodles seem similar to angel hair pasta. I left out the squid and the cilantro, and substituted capers for yuzu pepper (as suggested in the recipe).

  • Curry shrimp rice noodles

    • lkgrover on August 19, 2017

      I made this without eggplants. It is a good, simple shrimp & noodles meal with a little heat (spice).

  • Chilled penne with tuna and Japanese mushrooms

    • lkgrover on October 25, 2017

      This is an easy weeknight pasta recipe. I like the flavor combinations, and the added celery crunch. I used shitake mushrooms, because I couldn't find the enoki or shimeji mushrooms.

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Reviews about this book

  • Fine Cooking

    A celebration of ramen, soba, udon, and somen noodles, the book offers simple yet sophisticated recipes that will make you want to run out immediately and buy ingredients.

    Full review
  • ISBN 10 1580089658
  • ISBN 13 9781580089654
  • Linked ISBNs
  • Published Apr 15 2009
  • Format Paperback
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

A collection of 75 recipes from James Beard Award--winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes.

Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's distinct regional identity. An expert guide, Takashi recalls his youth in Japan and takes cooks on a discovery tour of the rich bounty of Japanese noodles, so readily accessible today. Takashi's exuberance for noodles ranging from Aje-Men to Zaru is sure to inspire home cooks to dive into bowl after soothing, refreshing bow.



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