Notes about Recipes in this book

• Classic hijiki and abura-age in a sweet shoyu broth (Hijiki no nitsuke)

  • minerva on September 04, 2014

    This is addictive and actually pretty healthy. An unusual combination, at least for me.

• Chicken breast fillets in a crust of mung-bean noodles (Tori sasami harusame-age)

  • minerva on April 03, 2014

    I tried baking these because I was concerned about them falling apart during frying. It was delicious, but the mung bean noodles on the top were too dry. The noodles between the chicken and the pan were great. I'll make this again trying to fix this issue

• Persimmon and daikon in sweet vinegar dressing (Kakinamsau)

  • minerva on April 05, 2014

    Didn't have peppermint, was fine without.

• Spinach in ohitashi dressing (Horenso no ohitashi)

  • lorloff on June 12, 2016

    Excellent really delicious. The sauce amount is enough for double the spinach. Topped this with roasted bonito and used hon mirin and it was really great. I am always amazed at how much spinach cooks down using this technique. Will make again. Made again with seasoned dashi from the Japanese market. See also Mai Pham’s Flavors of Asia.

  • PinchOfSalt on June 30, 2017

    Very easy and delicious. The amount of dressing seemed sufficient for double the amount of spinach. Used about 1/8 teaspoon of hon-dashi and 2 TBS water instead of the dashi specified. Was a great accompaniment to pan-seared arctic char sprinkled with a little fresh lemon juice.

• Spicy stir-fried fennel and carrots (Fenneru to ninjin no itame-mano)

  • minerva on April 02, 2014

    Solid side dish.

• Rice with green peas (Endomame gohan)

  • minerva on September 04, 2014

    Simple in a rice cooker and a step up from standard rice.

• Classic rice with hijiki sea vegetable (Hijiki gohan)

  • minerva on September 04, 2014

    Good, healthy, and inexpensive one-dish Japanese food.

• Sesame-crusted seared tuna (Maguro no goma-age)

  • Rinshin on February 20, 2014

    Have no idea why the author recommended marinating the tuna with sesame seeds, soy sauce and mirin. Then she says, discard the marinade but reserve the sesame seeds to coat the fish. It's not possible to just remove the sesame seeds. I lost about half the sesame seeds. I should have done it normal way which is fish is marinated and tuna is coated with sesame seeds then quickly seared. Taste was ok but nothing special. Her method makes it very, very easy to overcook the fish. I count seconds and not minutes like this recipe to sear fish using sashimi grade fish.

• Classic miso-marinated salmon with green sauce (Sake no saikyo misozuke)

  • minerva on April 02, 2014

    This was great with rock cod, I imagine it would be good with any number of fish.

• Chicken breast fillet on skewers with pickled plum and shiso (Yakitori: sasami no ume-shiso)

  • minerva on September 04, 2014

    Absolutely wonderful.