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He gives clear instructions with illustrations. He tells you what really matters, and helps with substitutions if you don't have access to an Asian market.
The theme is this: incredible food that takes very little time and very little money that you can tweak to your liking. I cannot over-recommend this book.
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Popular Highlights in this book
Take one recipe from each of three or four chapters and there’s your balanced meal.Highlighted by 94 Kindle readers- These general categories—soup, starch, protein, vegetable—can be mixed and matched to your liking.Highlighted by 82 Kindle readers
- Kombu contributes a briny, green flavor, while katsuobushi adds a subtle sweetness and smokiness.Highlighted by 70 Kindle readers
From the Publisher
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Takikomi Gohan: Dashi-Simmered Rice With Vegetables“This is one of the most elegant rice dishes I know: the flavors are mild but perfectly balanced, so nothing super sweet or salty or bold comes through, but the overall effect is incredibly rich and satisfying.” |
Tekka Don No Poke: Hawaiian Poke-Style Tuna Rice Bowl“The cubes of luscious crimson fish dressed with a little salt, sugar, and spice taste great over wonderfully plain white rice or less traditional but no less delicious sushi rice.” |
Nabeyaki Udon: “Clay Pot” Udon Noodle Soup“Traditionally served in an earthenware hot pot called a donabe that retains heat really well, the soup is the ultimate cold-weather comfort food.” |
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A Yakitori Party: Grilled Chicken and Vegetable Skewers“These grilled skewers are a home cook’s dream—simple to make for weeknight dinner and easy to scale up for a party.” |
Buta no Kakuni: Slow-Cooked Pork Belly with Beer-Teriyaki Glaze“Few things on earth are as decadent as pork belly slowly simmered until you can cut it with chopsticks.” |
Battera: Pressed Mackerel Sushi“Even though battera’s popularity in Japan surpasses that of the spicy tuna roll, few Americans have ever heard of this tasty type of sushi…Once a specialty of Kansai, battera offers a window into a time long before tuna could travel from Tokyo to New York in a day.” |
California Temaki
Makes 8 Hand Rolls
Remove the pit of the avocado, and peel off the skin as if you’re peeling an egg. Cut into long, approximately ¼-inch thick slices.
To make each hand roll, hold a piece of nori shiny side down in an open palm. Lightly moisten your other hand with water and grab about a ¼-cup clump of rice, compress it slightly to form a rough oval, and add it to one of the short sides of the nori, about 1 inch from the edge. Firmly press the rice with your pointer finger to make a lengthwise divot in the center.
To each, add a slice of avocado, a generous pinch of the cucumber, a pointer-finger-size piece of surimi or generous tablespoon of crab meat, and 1 generous teaspoon of tobiko.
Roll the nori around the filling to form a cone or cylinder. Eat right away.
Ingredients:
- ½ firm-ripe Hass avocado
- 4 nori seaweed sheets (about 8 ½ by 7 ½ inches), halved lengthwise
- About 2 cups cooked, vinegared short-grain white rice, at room temperature
- ¼ pound crunchy cucumber (Japanese, English, or Persian), peeled, seeded, & cut into thin sticks
- ¼ pound surimi (mock crab) or fresh lump crabmeat
- 2 ounces tobiko (flying-fish roe; optional)
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Reviews with images
Signed copy???
I've been trying to learn Japanese cuisine on my own for a while, and currently I live in an area that makes going out for any Asian cuisine very difficult, as there are no restaurants to go to. I've been a big fan of Iron Chef since the early 2000's and have always enjoyed Morimoto's work. When I learned that he had a home cooking book, I had to get it. Fast forward to today, I received my book, beautiful book (as someone in the printing industry, I really appreciate a well-made book). Well, I flip open the book to start perusing, and discover on the title page Morimoto's signature!!! I didn't know this was a signed copy, but I'm totally not complaining. I know it's not a printing of a signature because of some characteristics of the ink (reminder, I work in the print industry). Definitely a surprise, I'm going to cherish this book forever.(First picture is a sample I pulled from Google, the first is my copy).
Top reviews from the United States
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Reviewed in the United States on February 2, 2024
Reviewed in the United States on October 18, 2022
Reviewed in the United States on January 3, 2019
Reviewed in the United States on November 9, 2016
He has an ingredient glossary at the back, but no photos of ingredients. That’s the only bummer. If there are ingredients in a recipe that you’re unfamiliar with, it might be helpful to Google it before running to the store so that you know what you’re looking for.
Pictured below:
1) Ingredients for California Temaki
2) California Temaki. It’s hand rolled sushi. I’ve made sushi before, but not Temaki, its much easier, casual, rustic cousin. Delicious and so visually interesting and beautiful. Easy peasy. He mentions that you could put out the ingredients and let people pull together their own Temaki at a party. I could see that.
3) Gyoza (Pork and Cabbage Dumplings – Potstickers!!!) and Yasai Itame (Stir-Fried Vegetables). Amazing! These were the best potstickers we'd ever had!
4) Yasai Tempura (Vegetable Tempura), and Shrimp Tempura. Wonderful! Mess warning! ;)
5) Supagetti No Teriyaki (Chicken Teriyaki Spaghetti). Fantastic! You'll never buy teriyaki sauce again! If you put the water on to boil for the pasta, then get the chicken going, then get the teriyaki going, you'll be eating in 30 minutes. Great for a schedule pressed night.
Some other things I have flagged to try are Spicy Tuna Temaki, Suteki Don (Steak Rice Bowls with Spicy Teriyaki Sauce), Tamago Supu (Japanese Egg Drop Soup), Dango Jiru (Japanese-Style Chicken and Dumpling Soup), Tsukune No Teriyaki (Chicken Meatballs with Teriyaki Sauce), Nasu No Misoyaki (Eggplant with Chicken and Miso Sauce), Tori No Teriyaki (Chicken Teriyaki), and Shumai (Japanese-Style Shrimp Dumplings).
Fantastic! Photos of process and finished product. Clear instructions. Beautiful. Easy.
Reviewed in the United States on November 9, 2016
Oh, I adore this book. There are fantastic colorful photos throughout of not only the finished product, but tons of process photos. His instructions are crystal clear. The recipes are easy. Many require you to make your own stock, but it’s Dashi, and that only adds about 15 minutes to a recipe. There are little blurb boxes peppered throughout, called Japanese Grandmother Wisdom that are informative and charming.Reviewed in the United States on November 9, 2016
He has an ingredient glossary at the back, but no photos of ingredients. That’s the only bummer. If there are ingredients in a recipe that you’re unfamiliar with, it might be helpful to Google it before running to the store so that you know what you’re looking for.
Pictured below:
1) Ingredients for California Temaki
2) California Temaki. It’s hand rolled sushi. I’ve made sushi before, but not Temaki, its much easier, casual, rustic cousin. Delicious and so visually interesting and beautiful. Easy peasy. He mentions that you could put out the ingredients and let people pull together their own Temaki at a party. I could see that.
3) Gyoza (Pork and Cabbage Dumplings – Potstickers!!!) and Yasai Itame (Stir-Fried Vegetables). Amazing! These were the best potstickers we'd ever had!
4) Yasai Tempura (Vegetable Tempura), and Shrimp Tempura. Wonderful! Mess warning! ;)
5) Supagetti No Teriyaki (Chicken Teriyaki Spaghetti). Fantastic! You'll never buy teriyaki sauce again! If you put the water on to boil for the pasta, then get the chicken going, then get the teriyaki going, you'll be eating in 30 minutes. Great for a schedule pressed night.
Some other things I have flagged to try are Spicy Tuna Temaki, Suteki Don (Steak Rice Bowls with Spicy Teriyaki Sauce), Tamago Supu (Japanese Egg Drop Soup), Dango Jiru (Japanese-Style Chicken and Dumpling Soup), Tsukune No Teriyaki (Chicken Meatballs with Teriyaki Sauce), Nasu No Misoyaki (Eggplant with Chicken and Miso Sauce), Tori No Teriyaki (Chicken Teriyaki), and Shumai (Japanese-Style Shrimp Dumplings).
Images in this review
Reviewed in the United States on June 23, 2017
