'japanese soul cooking' on Serious Eats

Kamo Nanban Soba From 'Japanese Soul Cooking'

Tadashi Ono and Harris Salat proclaim that this duck and soba dish in their new cookbook, Japanese Soul Cooking, is one of their favorites. What's not to like? Hot soba noodles are served in a warm dashi and soy broth with slivers of perfectly cooked duck breast and green onions fried in duck fat. Best of all, it's an impressive-looking dish that isn't much harder to prepare than boiling a pot of noodles. More

Kamo Nanban Soba From 'Japanese Soul Cooking'

Tadashi Ono and Harris Salat proclaim that this duck and soba dish in their new cookbook, Japanese Soul Cooking, is one of their favorites. What's not to like? Hot soba noodles are served in a warm dashi and soy broth with slivers of perfectly cooked duck breast and green onions fried in duck fat. A final dollop of wasabi is a key accent, brightening the flavor of the rich bird. Best of all, it's an impressive-looking dish that isn't much harder than boiling a pot of noodles. More

Vegetable Tempura From 'Japanese Soul Cooking'

Tempura is likely the most familiar dish in Tadashi Ono and Harris Salat's new cookbook, Japanese Soul Cooking. The veggies get a quick dip in cake flour before being battered and fried—the extra coat of flour ensures that the loose batter doesn't slip away into the hot oil. Finally, the tempura is served with a subtle, salty sauce thickened with grated daikon and ginger. More

Cook the Book: 'Japanese Soul Cooking'

When thinking about Japanese cuisine, it is very easy to get stuck in a sushi rut. Most of us know that Japanese food consists of far more than just raw fish on rice, but that fact can be so easy to forget when most cities are inundated with sushi restaurants, grocery stores stock California rolls, and images of Morimoto slicing yellowfin tun razor thin on Iron Chef appear on the Food Network every five minutes. That's why cookbooks like the wonderful new Japanese Soul Cooking can be such a great resource. More

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