By Hiroko Shimbo
Andrews McMeel, $24.99
With this brilliant recipe collection, award-winning cookbook author Hiroko Shimbo demonstrates how easy it can be to bring Japanese cooking to the American table. A few key Japanese ingredients plus your usual supermarket items and you're ready to go. The secret is Shimbo's sauce-based approach. All 125 recipes in the book are built upon six easy-to-make core stocks and sauces. While respectful of tradition, Shimbo embraces Western ingredients, and her recipes range from authentic sukiyaki, gyoza, and braised daikon to modern hybrids like Spicy Miso Chicken Wings, Succulent Pork Ribs, and Tempura Fish and Chips, in which Japanese flavors deliciously pair with American favorites.
Agedashi-Dofu (page 184) I always order this dish (deep-fried tofu in dashi broth) at my favorite Japanese restaurant, so I was delighted to learn how to make this satisfying version. My family loves it.
Glazed Chicken Meatballs (page 27) These tasty morsels are now a go-to recipe at our house. We all adore the tangy-sweet glaze, but I especially love that the meatballs are loaded with finely minced carrots, scallions, and mushrooms.
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| Spicy Miso Chicken Wings | Kale in Peanut Butter-Tofu Sauce | Sake-Braised Short Ribs |
Photos by Frances Janisch
