Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond

By | April 6, 2019

A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. 

Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan.

In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.

Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.

Featured Recipes from Japanese Soul Cooking

Classic Tonkatsu

Download the recipe for Classic Tonkatsu

Japanese Style Tarter Sauce and Tomato Salada

Download the recipes for Japanese-Style Tartar Sauce and Tomato Salada

 
Vegetable Tempura

Download the recipe for Vegetable Tempura

Kitsune Udon

Download the recipe for Kitsune Udon

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2 Comments

Anonymous on 04/07/2019 at 00:03.

Simple, doable, and delicious I moved to Fiji after spending five years in Japan and I sorely missed ramen, kara-age, okonomiyaki, and yoshoku (Japanized western dishes). When I saw this cookbook, I doubted I would be able to make any of them here because of my lack of access to foreign ingredients. A few shops carry Japanese soy sauce (Kikkoman), sake, and mirin, but I couldn’t find most of the ingredients listed by the cookbooks I bought in Japan. This wasn’t the case with “Japanese Soul Cooking”: because it’s…

Anonymous on 04/07/2019 at 00:06.

A Wonderful Resource I just realized i hadnt written a review for this book. It is a wonderful resource. I always intend to cook more from it — and i will! — but the few things I HAVE tried have been divine. It is worth the cost just for the gyoza recipe. (I have made a million dumplings over the eons too). gyoza wrappers are so much more delicate — and this version has you lightly salt the cabbage and then squeeze out — SO much easier than precooking — and so much better a texture than just tossing in…

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