04 Mar 2021
What did you eat yesterday? (recipe index)
For easy reference, a recipe index for the manga What did you eat yesterday?
Volume 1
- salmon burdock rice (11)
- bamboo zha cai scrambled eggs (12)
- cold vermicelli with tuna and tomatoes (43)
- boiled bamboo shoots and broccoli rabe (58)
- strawberry jam (66)
- sardines simmered with pickled plums (94)
- tomato salad
- stewed bacon and cabbage
- miso soup with string beans and potatoes
- stir-fried asparagus (97)
- chinese-style spicy pork with eggplant and tomato (111)
- finely chopped blanched okra with fresh ginger and minced bonito flakes (112)
- tofu salad with mustard greens, shiso, cucumber, shrimp, ponzu (112)
- salt-grilled mackerel pike (133)
- chestnut rice
- sesame-dressed spinach
- nameko and trefoil miso soup
- mackerel pike rice (137)
- oven-roasted chicken (153)
- german potatoes with leeks
- tosa-style sesame-dressed broccoli
- tofu and wakame miso soup
- tosa-style cabbage and onions (155)
Volume 2
- spinach lasagne (17)
- sour cream and cod roe dip with baguette
- baked herb-crusted chicken
- tuna salad
- miso pork, leeks, cabbage, and thick fried tofu (29)
- yuzu-dressed napa cabbage
- wakame soup
- stewed yellowtail and daikon (37)
- fried tofu stuffed with miso scallion
- egg drop soup with mitsuba
- miso-marinated cherry salmon (54)
- mustard and mayo dressed asparagus
- simmered dried daikon strips
- scrambled eggs with stir-fried veggies
- onion and new potato miso soup
- beef and celery oyster sauce stir-fry (75)
- potato salad
- natto
- egg drop soup with tomato and okra
- Miso pork, eggplant, and bell pepper stir-fry (92)
- crispy baby sardines, carrot and celery salad
- cold tofu with onions, myoga ginger, and soy-sauce flavored bonito flakes
- shredded kelp soup
- pork and pumpkin curry udon (112)
- chikuwa and green been salad
- milky agar with brown sugar syrup
- foil-baked miso salmon (129)
- bacon and turnip greens garlic stir-fry
- vinegared turnips
- country-style vegetable chowder
- nikujaga (meat and potatoes) (139)
- ohitashi spinach
- scallop and daikon salad
- tofu and wakame miso soup
- mixed seasoned rice with salmon, burdock, and maitake mushrooms
Volume 3
- fried rice with miso pork sauce (17)
- sweet and sour soup
- chicken and broccoli in oyster sauce
- sapporo ichiban miso ramen (napa, carrot, bean sprout, pork, leek, wakame, egg) (33)
- mochi and veggie-laden toppingful soup (51)
- chicken wings hot pot (75)
- lotus root kinpira
- seasoned rice cooked with vegetables (92)
- pork and tofu
- steam-cooked clams, cabbage, and bacon
- sesame-seasoned sprouts and leeks
- salty chicken and asparagus stir-fry (113)
- stewed hijiki with soybeans
- spring onions dressed in bonito flakes and baby sardines
- potato and wakame miso soup
- seasoned rice with eel, takana, and eggs (130)
- fried eggplant and tomato salad
- german potatoes with asparagus
- tofu and myoga soup
- side-dish crepes (ham and egg, tuna salad, tomato, cucumber, lettuce, &c) (145)
- snack-dish crepes (banana, whipped cream, chocolate sauce, yogurt, honey, &c)
Volume 4
- stewed hamburgers in mushroom sauce (17)
- stir-fried mustard greens and bean sprouts
- lightly-pickled daikon, cucumbers, and carrots
- eggplant, thin fried tofu, and ginger bud miso soup
- salmon, egg, and cucumber sushi rice (33)
- stewed chicken and veggies
- stir-fried eggplants and bell peppers
- plum and mayo dressed broccoli
- shrimp and turnips in rich sauce
- rice porridge with chicken, egg, and mitsuba (55)
- rolled omelet
- spinach shiraae
- hot soba with shrimp, mitsuba, and onion fritters (69)
- vegetable tempura
- stewed chicken wings and daikon (89)
- leek consomme (includes the leeks, and mustard)
- chives with natto
- sweet potato and fried tofu miso soup
- caramel-simmered apples on toast (107)
- ginger pork with heaps of onions (126)
- carrot namul
- cold tofu with scallions and zha cai
- bamboo shoots and wakame miso soup
- spaghetti napolitan (140)
- stewed dried daikon strips with carrots
- tea over rice with pickled plum (146)
Volume 5
- coleslaw (4)
- bean rice (actually peas, not beans) (19)
- tomato stewed chicken
- stewed string beans and potatoes
- horse mackerel tataki (32)
- stewed cabbage and fried tofu
- kinpira of green peppers and dried baby sardines
- miso soup with tomatoes and chinese yam
- summer veggie curry (49)
- wasabi soy sauce flavored avocado and tomatoes
- pork soup (74)
- dried mackerel
- corn fried in soy sauce and butter
- spicy tofu with okra
- japanese-style pasta with mushrooms, tuna, and turnip leaves (93)
- minestrone
- turnip salad with wasabi dressing
- banana pound cake (114)
- tonkatsu (128)
- stewed dried daikon
- spaghetti salad
- miso soup with spinach and fried tofu
- pork and chikuwa chop suey (149)
- spicy daikon and ham and scallion salad
- corn and egg soup
Volume 6
- boiled pork and cabbage dumplings (18)
- sesame-dressed bok choy
- chilled tofu with baby sardines, natto, and kimchi
- bamboo shoot rice (38)
- babyneck clam miso soup
- sashimi salad
- green asparagus dressed in white sauce
- baby sardine and burdock root seasoned rice balls (47)
- rolled eggs as seen on public television
- roasted and dunked green peppers
- tomato-stewed hijiki and tuna
- corned beef and onion toast (70)
- worcestershire fried cabbage
- banana yogurt
- kenji au lait
- curry udon (75)
- miso-fried squid and konnyaku (89)
- vermicelli, egg, and cucumber salad
- mustard-dressed bok choy
- clear soup with green onions and chicken
- chinjao rosu (beef and green pepper stir-fry) (107)
- tingly pickled cucumber
- grilled eggplant
- miso soup with kabocha and japanese ginger
- sirloin steak with sauteed string beans and tender potatoes (129)
- easy pickles
- cabbage and bacon soup
- miso-stewed mackerel (144)
- white stewed taro
- spinach and shimeji mushroom with grated daikon
- chives and egg soup
Volume 7
- peperoncino-style broccoli and littleneck clams (10)
- milk tea granita (14)
- fried chicken (35)
- stir-fried turnip greens with baby sardines
- lightly pickled turnips and carrots (41)
- sukiyaki-style udon hot pot (lightly salted cod, chicken thighs, oysters, blue crabs, scallops, littleneck clams, napa cabbage, mizuna, shiitakes, scallions, parboiled udon) (53)
- stir-fried carrots and konjac with sesame and miso
- mapo-style cellophane noodles with cabbage and spinach (69)
- new onions and wakame dressed in ponzu soy sauce
- turnip and bacon soy milk soup
- chili shrimp with eggs and asparagus (91)
- namul-style carrots and bean sprouts
- plum-wasabi cold tofu
- potato and wakame miso soup
- kimchi stew, gilbert style (with littleneck clams and tofu) (107)
- salt-grilled horse mackerel with ponzu (129)
- pork stewed with eggplant and string beans
- okra natto
- cabbage, onion, and fried miso tofu soup
- omelette over chicken rice with demi-glace (149)
Volume 8
- fried oysters (16)
- plum-dressed boiled spinach
- thunder konjac
- miso soup with tofu and nameko mushrooms
- oden stew (34)
- boiled chrysanthemum
- brownies (79)
- pan-fried chicken with salted rice malt and leeks (97)
- boiled broccoli
- kinpira burdock
- daikon miso soup
- nagasaki-style plate udon noodles (115)
- tuna and avocado with wasabi, soy sauce, and rice malt
- cabbage dressed with plum and baby sardines
- egg drop soup with mitsuba and baby sardines (133)
- firefly squid, welsh onion, and wakame salad
- boiled field mustard dressed with wasabi
- sawani-style vegetable soup
- mapo-style bean sprouts (150)
- carrot salad
- boiled snap peas with yuzu pepper dressing
- miso soup with new potatoes, cabbage, and onions
Volume 9
- salmon ,euniere with japanese-style ginger sauce (14)
- ratatouille
- simple green salad
- okra and tofu clear soup
- faux roast beef (38)
- acqua pazza
- gorgeous green salad
- chicken wings in garlic, vinegar, and soy sauce (56)
- mizuna and onion salad
- potato gratin
- napa cabbage and bacon soup
- squid with daikon (70)
- kabocha salad
- cabbage sauteed in butter and soy sauce with dried bonito
- komatsuna and thin fried tofu miso soup
- shiruko (91)
- black beans (93)
- carbonara with broccoli (108)
- yellowtail teriyaki (127)
- broccoli and shrimp in thick sauce
- julienned daikon with natto dressing
- enoki mushroom miso soup
- ume bonito onigiri (145)
- meatballs
- spanish omelet
- komatsuna and seaweed salad
- shredded potato, cheese, and ham pancake (151)
Volume 10
- beef/pork/potato croquette sandwiches (15)
- okra with spicy miso
- tomato soup
- thai curry (32)
- beef and zucchini stir-fry
- shrimp and glass noodle salad
- homemade yakiniku (beef, bean sprouts, cabbage, green peppers, carrots, onion, eggplants, potatoes, kabocha, grated daikon, ponzu soy sauce) (53)
- ricotta pancakes (74)
- sole with sweet and sour sauce (94)
- bok choy ohitashi
- sardines over grated daikon
- kabocha and bacon miso soup
- miso marinated grilled pork (112)
- napa cabbage and scallop cream soup
- savory komatsuna with tofu sesame dressing
- yam with plum dressing
- pork belly, cabbage, chives, and glass noodles hot-pot stew (131)
- tuna with grated yam (150)
- miso-stewed turnip and chicken
- bean sprout namul
- nori soup
Volume 11
- steamed cod with ponzu (16)
- steamed egg custard
- chrysanthemum greens and carrot salad with sesame miso dressing
- taro and leek miso soup
- sardine and sesame seed inari sushi (35)
- carrot and scallion pork rolls
- salmon nanbanzuke
- savory rolled omelet
- asparagus with bonito flakes
- wasabi chicken (54)
- fried eggplant and shishito peppers
- carrot and tuna salad
- potato and wakame miso soup
- stir-fried liver and chives (75)
- steamed eggplant with baby sardine marinade
- salted cucumber and cabbage
- egg drop soup
- stewed flounder (93)
- fried okra with bonito flakes
- potato salad
- tofu, wakame, and leek miso soup
- kansai-style okonomiyaki with pork (110)
- clam chowder (128)
- avocado, shrimp, and broccoli salad
- corn and butter rice
- chiffon cake (151)
Volume 12
- sukiyaki (14)
- apple muffins (36)
- squid, natto, and avocado rice bowl (53)
- gochujang-dressed broccoli
- miso soup with lettuce
- stir-fried chicken and turnips (68)
- tofu-dressed hijiki
- mitsuba ohitashi boiled greens
- potato and snow pea miso soup
- sardine, cabbage, and cod roe pasta (92)
- yanagawa-style eggplant and pork belly (cooked with burdock root, eggs, and dashi)
- broiled salted mackerel (110)
- kabocha and chicken stew
- coleslaw
- okra and myoga ginger miso soup
- zucchini omelet (119)
- stir-fried pork, tomatoes, and eggs (132)
- edamame
- spicy cucumber pickles
- garlic chives miso soup
- smelt (152)
- sweet potato rice
- chinese-style fried tofu and mushroom stew
- fried eggplant with grated daikon and ponzu
- komatsuna and tofu miso soup
Volume 13
- tantan udon (16)
- nameko-dressed tofu
- spring rolls (33)
- potato salad with egg and bacon
- chinese komaysuna soup
- okayu rice porridge with daikon, egg, and miso (49)
- simmered broccoli with crab
- sweet potato and apple simmered in lemon juice (52)
- upgraded boiled chicken (bone-in chicken thighs/wings/meatballs, atsuage tofu, green cabbage, leeks, shiitakes, pea sprouts) (65)
- carrot shirishiri
- chicken meatballs (73)
- edomae-style barachirashi sushi (88)
- chicken and avocado tempura
- sesame-dressed rapini
- clear clam soup
- tasty boiled shrimp (93)
- singaporean chicken rice (105)
- stir-fried bok choy
- vegetable and consomme egg drop soup
- stewed horse mackerel (127)
- octopus and scallion butter-ponzu stir-fry
- dressed asparagus
- potato, onion, and bacon miso soup
- boiled pork and okra (with spicy scallion sesame sauce) (149)
- stewed kabocha and eggplant
- egg, tomato, and tofu chinese-style soup
Volume 14
- white rice porridge (15)
- soft-boiled eggs
- atsuage ketchup stir-fry
- umeboshi-dressed garlic chives
- dried sardines
- shiitake with kelp
- mackerel tatsua’age (33)
- green pepper and tuna miso stir-fry
- stewed cabbage with ginger
- tomato natto
- mushroom soup
- mapo tofu with garlic chives and tomato (52)
- lightly-pickled zucchini
- wakame and onion soup
- financiers baked in pound cake pans (73)
- kakuni cubed pork belly (86)
- chinese okowa rice (93)
- pork cutlet over rice (104)
- butter cod teriyaki with chinese yam and shimeji (125)
- chrysanthemum greens salad
- turnip and aburaage miso soup
- japanese-style pasta with green bell pepper and sardines (144)
- chicken and avocado salad
- bok choy and egg soup
Volume 15
- yurinchi chicken (with green beans and kabocha) (38)
- salted perilla and cucumber tofu
- king oyster mushroom and onion miso soup
- fried gyoza (plain and perilla) (54)
- stewed fiddleheads
- bean sprout namul
- daikon sprout miso soup
- yuan-zuke salmon (77)
- chinese-style pork belly and veg kinpira
- spinach with plum and enoki
- fried tofu and sweet potato miso soup
- ginger soy fried eggplant (97)
- tsukune meat patties with lotus root
- bok choy with sesame
- stewed daikon and tofu
- raisin marmalade cookies (116)
- beef stew (134)
- caesar salad
- cod roe and sour cream with baguette
- tokoyanabe hotpot (thinly sliced pork belly, spinach, shimeji mushrooms, fried tofu) (147)
- cod roe and hijiki seaweed