Konbu stock - I use this recipe all the time for Japanese food, regardless of what book I'm cooking out of, I always use this one.
Miso soup with tofu and scallions - I used to buy miso packets back when I was lazy and this is what it tastes like.. only way better.
Tofu in an sauce - This was way too plain and I didn't like it at all.
Potato and onion miso soup - I like to use red miso in this for stronger flavor. I also add some chopped carrot to make it a bit more heartier.
Rice with tea - I have a bunch of authentic Japanese tea leaves and love them so I really wanted to like this dish. I just could not get into it at all and wasn't able to finish my bowl.
Sushi rice - I don't like things with a heavy rice vinegar taste so I didn't enjoy this. I also used it to make scattered sushi so maybe it would have been better if I made sushi rolls? FB- have you tried this?
Carrot and Tofu Scramble:
Loved this! My changes were to use only 3 carrots (reduced the soy sauce accordingly because of less ingredient bulk) and to add a few scallions, some sake and ginger. Before eating I topped it with some shichimi tougarashi.
Cucumber Salad with WA-Fu Dressing:
I think the amount of dressing is very much for this little cucumber. Also the dressing was a little heavy on the vinegar, but otherwise tasty. Next time I'll try 2 regular english cucumbers instead of the amount suggested. Still, a quick and lovely salad.
Tsuyu and Zaru-Soba:
Good basic tsuyu recipe. Wonderful dish when it is hot outside.
Rice Bowl with "Chicken" and "Egg":
This was only so-so for me, although I did not make a note why. It think it was a little on the sweed side and remember that the seitan I used was not very great. Since I really like the concept I'm going to give this one another chance.
Only made the first part of the recipe, so only up to the boiling part. I really liked the method of pan-frying the seitan first and then boiling it, it have the broth the most amazing richt taste. I also used kombu dashi for boiling and used the broth as a base for ramen (best, very rich and "porky" broth ever!).
I was not so much a fan of using gluten flour only as it turned out too chewy/rubbery. Next time I'd like to add some tofu to the seitan to imporve texture.
I need to use this book more.