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Yum!! Delicious, quick, and easy. I didn't want to wait for rice to cook, so I added a pound of udon noodles, doubled the miso sauce, doubled the cabbage, green onion and daikon, used a handful of dried shiitake mushrooms, soaked in warm water and sliced. Put it all together and they were some delicious noodles!! They were a bit brothy (once I doubled the miso sauce), so I might use a little less chicken stock next time. But will definitely make again.

By allisonruark | 

November 23, 2009

Also, the dipping sauce is great, but I had about 3/4 of it left over! Next time I would halve the recipe.

By allisonruark | 

November 11, 2009

Delicious taste but the recipe didn't work for me very well-- and I usually have no problem with crepes. The batter was much too thick so I had to thin with water (or it would have ended up more like a thick pancake), and then I had a very hard time getting the crepe not to fall apart. I just did a little web research and found out that there are two types of rice flour-- sticky/glutinous and non-glutinous. I wonder if I had the non-glutinous type and needed the glutinous type?

By allisonruark | 

November 11, 2009

Divine. Note that the custart doesn't have any sugar-- I wondered if this was a mistake, but it isn't. The coconut layer melds into the custard as it bakes, and the whole dessert is quite rich and sweet. It definitely benefits from a fruit salad alongside to cut the sweetness. 

By allisonruark | 

February 1, 2009