Customer Reviews

Rice Bowl Recipes: Over 100 Tasty One-Dish Meals

5 star:		(3)
4 star:		(2)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

I picked up this book on a trip to Japan and didn't really expect much out of it. To my surprise, it's become one of my all-time favourite cookbooks. It's a great way to start learning about Japanese home cooking. There are also some great recipes for Korean and Chinese dishes. Every recipe I've tried is quite tasty and easy to prepare. It's also great when cooking for 1-2 people or when you're on the go. For years I've thought rice was a side bowl of dry and bland grains. Well, no more! Get yourself a decent rice cooker and get ready for a new way of preparing wholesome, quick, and delicious meals.

I am not a Japanese but my wife and I love eating Japanese food. We bought this book and used it multiple times for cooking dinner. The instruction was clear and the result was tasty. Highly recommended.

PS: We usually just look at the photos in the book to pick the rice bowl that we want to prepare.

If you like rice dishes, buy this book. I'm no cook, but I've tried 3 different dishes in as many nights, and they all turned out great.

There're MANY simple, delicious dishes that you can cook up within an hour or less. All I've bought so far is sake (I have most other oriental spices, oil, and what nots).

I just had to get used to cooking w/o salt, cos you use soy sauce alot of times.

Buy it and enjoy it!

Wow. That sums this up in one word. The recipies are setup for a serving of 1 person. No division required for odd number of people, just multiply the recipie and wham! We've made dozens of the recipies and although I'm white, I've got a Filipina friend that's telling everyone that I'm asian. The meals come out soo good I've got people asking us to cook for them. It's got helpful information for properly preparing rice, and other aspects of cooking that might be foreign to a lot of people out there. I definately recommend this for everyone.

An entire book of donburi. Over 100 of them. I love this book. Very nearly everything looks gorgeous and delicious, and I can chuckle at some of the "Western-style" things that don't look quite as good to this Westerner (the hamburger donburi is just hilarious, and the only objective problem with the eggplant and bacon donburi is that I can't stand most eggplant).

The only reason I don't cook from this book more often is that I can't. Not that the recipes are complex -- they're clearly explained and straightforward. The problem is that I live in central Illinois. We're just too darn far inland for things like sushi-grade abalone or tai or tarako -- and we just don't get some of the more distinctively Japanese ingredients like yamaimo or raw katsuo or fresh shiso leaves. So this book is both inspirational and heartbreaking for me -- you just know they wrote it with people from New York or Los Angeles and their coastal big-city markets in mind... still, I try my best with the ingredients I can find, and I love donburi so I try pretty often, but I just have to stop and sigh some days.

(Full disclosure: I've semiprofessionally taught Japanese cooking classes.)