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Kamo Nanban Soba From 'Japanese Soul Cooking'

Cook the Book Kate Williams 1 comment

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

Kaeshi From 'Japanese Soul Cooking'

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Kaeshi is used as a flavoring for soba broth. Use it in Tadashi Ono and Harris Salat's Kamo Nanban Soba from their new cookbook, Japanese Soul Cooking. More

Kamo Nanban Soba From 'Japanese Soul Cooking'

Serious Eats Kate Williams 6 comments

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

Oyakodon (Chicken and Egg Rice Bowl) from 'Japanese Soul Cooking'

Cook the Book Kate Williams Post a comment

Oyakodon is a classic form of Japanese rice bowl dishes called donburi. Oyako means "parent and child," which is represented by chicken and egg. Tadashi Ono and Harris Salat's version in their new cookbook, Japanese Soul Cooking, is at once delicate and comforting. More

Oyakodon (Chicken and Egg Rice Bowl) from 'Japanese Soul Cooking'

Serious Eats Kate Williams 3 comments

This classic Japanese dish of chicken cooked with egg is at once delicate and comforting. More

Osaka-Style Okonomiyaki From 'Japanese Soul Cooking'

Cook the Book Kate Williams 6 comments

Okonomiyaki are Japanese pancakes, but they're nothing like American flapjacks. Think scallion pancakes, but add cabbage, pork, bonito, nori, fried eggs, and even mayonnaise. The name, loosely translated, means "what you like, cooked," so expect anything and everything when you hear "okonomiyaki." More

Osaka-Style Okonomiyaki From 'Japanese Soul Cooking'

Serious Eats Kate Williams 1 comment

Okonomiyaki are Japanese pancakes, but they're nothing like American flapjacks. Think scallion pancakes, but add cabbage, pork, bonito, nori, fried eggs, and even mayonnaise. The name, loosely translated, means "what you like, cooked," so expect anything and everything when you hear "okonomiyaki." More

Vegetable Tempura From 'Japanese Soul Cooking'

Cook the Book Kate Williams Post a comment

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

Tempura Dipping Sauce (Ten Tsuyu) From 'Japanese Soul Cooking'

Serious Eats Kate Williams Post a comment

Use this dipping sauce for Tadashi Ono and Harris Salat's vegetable tempura in their new cookbook, Japanese Soul Cooking. More

Vegetable Tempura From 'Japanese Soul Cooking'

Serious Eats Kate Williams 4 comments

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

Classic Pork Gyoza From 'Japanese Soul Cooking'

Cook the Book Kate Williams 3 comments

Japanese gyoza dumplings are the perfect nibble: great on their own, but made even better with a cold beer. The classic pork gyoza recipe in Tadashi Ono and Harris Salat's new cookbook, Japanese Soul Cooking, is a fine example of the form, filled with a piquant mixture of ground pork, garlic chives, ginger, cabbage, and minced garlic. More

Homemade Rayu From 'Japanese Soul Cooking'

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Use this Japanese chili oil from Tadashi Ono and Harris Salat's new cookbook, Japanese Soul Cooking, in a dipping sauce for their classic pork gyoza. More

Classic Pork Gyoza From 'Japanese Soul Cooking'

Serious Eats Kate Williams Post a comment

Japanese gyoza dumplings are the perfect nibble: great on their own, but made even better with a cold beer. The classic pork gyoza recipe in Tadashi Ono and Harris Salat's new cookbook, Japanese Soul Cooking, is a fine example of the form, filled with a piquant mixture of ground pork, garlic chives, ginger, cabbage, and minced garlic. More

Cook the Book: 'Japanese Soul Cooking'

Cook the Book Kate Williams Closed

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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