Japanese Cooking Book

Renkon Salad in Tuna-Mayo Dressing (Lotus Root Salad)

Nasu Gratin (Japanese Eggplant Gratin)

Simmered Komatsuna with Fried Tofu and Shimeji Mushrooms

Stir-Fried Chicken Giblets with Ginger and Green Onions

Buttery Garlic Scallops with Long Beans (Sasage)

Komatsuna and Shiitake Mushroom Quiche in Spring Roll Wrapper

Pan-Fried Pork Spare Ribs with Okonomi Sauce

Shio Koji Tofu Cheese in Sesame Soy Dressing

Easy Japanese Mapo Tofu (Mabo Dofu)

Renkon Chips with Wasabi Mayo (Lotus Root Chips)

Nagoya-Style Tebasaki Chicken Wings

Creamy Tarako Macaroni Salad

Kanikama Salad in Tomato Cup

Okra and Tuna Rice Gratin (Doria)

Kombu and Katsuobushi Tsukudani

Chikuwa Okra Bites

Salted Koji Fried Chicken

Japanese-Style Spring Roll (Harumaki)

Japanese-Style Cabbage Pork Rolls

Simmered Daikon with Lemon Miso Sauce

Japanese Mushrooms and Vegetables Mélange with Garlic Butter and Soy Sauce