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Japanese Deviled Eggs
Appetizer Japanese

Japanese Deviled Eggs

4.4

Prep
20 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a paper towel-lined plate.
  3. 3 Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; add bread crumbs and green onion to yolk mixture and pulse just enough to mix evenly.
  4. 4 Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.

By Mya

Asian Deviled Egg Pretzel Crisps®
Appetizer

Asian Deviled Egg Pretzel Crisps®

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Slice each hard-boiled egg in half, remove the yolk, and place into a food processor or blender. (Reserve the whites for another use.) Add mayonnaise, soy sauce, wasabi, ginger, and rice wine vinegar, and process until smooth. Add the panko bread crumbs, and pulse until they're incorporated into the yolk mixture.
  2. 2 Spread (or pipe) the yolk mixture onto a Snack Factory® Pretzel Crisps®, and sprinkle with black sesame seeds and green onion slices.
  3. 3 If not serving right away, refrigerate until ready to serve for up to 3 hours.

By lutzflcat

Japanese Wasabi Deviled Eggs
Appetizer American

Japanese Wasabi Deviled Eggs

4.8

Prep
20 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Cut eggs in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise, green onions, rice wine vinegar, and wasabi paste. Season with salt.
  3. 3 Arrange egg white halves, cut-sides up on a serving platter. Spoon yolk mixture into whites; garnish with pea shoots and pickled ginger.

By Nancy-Mae

Classic Savory Deviled Eggs
Appetizer American

Classic Savory Deviled Eggs

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Scoop egg yolks into a bowl and set egg whites aside.
  3. 3 Add mayonnaise, vinegar, mustard, 1/2 teaspoon chopped dill, garlic powder, and salt to the egg yolks; mash well until smooth.
  4. 4 Spoon or pipe yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.

By Jeff Sikes

Asian Lettuce Wraps
Appetizer Asian

Asian Lettuce Wraps

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Rinse whole lettuce leaves and pat dry, being careful not to tear them; set aside.
  3. 3 Heat oil in a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl.
  4. 4 Add onion to the same skillet; cook and stir until just tender, 5 to 7 minutes.
  5. 5 Stir in hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce until well combined. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
  6. 6 Arrange lettuce leaves around the outer edge of a large serving platter; spoon beef mixture in the center.

By Rachel Castro

Korean Hot Wings
Appetizer Korean

Korean Hot Wings

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame oil, and ginger together in a saucepan; bring to a boil.
  2. 2 Whisk cornstarch and water together in a small bowl; stir into sauce. Remove from heat and set aside to cool and thicken.
  3. 3 Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
  4. 4 Season chicken wings with lemon-pepper seasoning.
  5. 5 Fry chicken wings in batches of 6 to 8 at a time in hot oil until no longer pink at the bone and the juices run clear, 6 to 8 minutes per batch. An instant-read thermometer inserted into the meatiest part of the wing, near the bone, should read 165 degrees F (74 degrees C).
  6. 6 Place cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.

By G Chef

Yaki Mandu (Korean Dumplings)
Appetizer Korean

Yaki Mandu (Korean Dumplings)

4.7

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  3. 3 Mix green onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, monosodium glutamate, salt, and pepper into ground beef mixture; cook and stir until liquid is evaporated and vegetables are tender, 5 to 10 minutes.
  4. 4 Transfer beef mixture to a bowl and mix in 1 egg. Meanwhile, heat vegetable oil in a separate skillet over medium heat.
  5. 5 Crack the second egg into a bowl and beat well.
  6. 6 Hold 1 wonton wrapper in the palm of your hand and brush a thin layer of beaten egg on 1 edge. Scoop about 1 teaspoon beef mixture into the center of the wrapper.
  7. 7 Fold wrapper in half, corner to corner, to make a triangle and pinch the edges shut, crimping with your fingers to make a seal.
  8. 8 Press the air out by cupping your fingers over the dumpling in your palm and pressing lightly.
  9. 9 Fry wontons in the hot oil until 1 side is browned, about 1 or 2 minutes. Flip and cook until other side is browned, 1 or 2 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.
  10. 10 To make the dipping sauce: Whisk soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds together in a bowl until smooth.
  11. 11 Serve alongside wontons.

By Ivy Yapelli

Chef John's Chicken Lettuce Wraps
Appetizer Asian

Chef John's Chicken Lettuce Wraps

4.7

Prep
35 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Combine chicken, water chestnuts, mushrooms, yellow onion, 1/3 cup green onion, 1 tablespoon soy sauce, ginger, and 2 teaspoons brown sugar together in a bowl. Pat mixture down, cover bowl with plastic wrap, and refrigerate until ready to use.
  2. 2 Whisk chicken stock, vinegar, garlic, ketchup, 1 tablespoon soy sauce, sesame oil, 2 teaspoons brown sugar, pepper flakes, and dry mustard together in a bowl until glaze well-mixed.
  3. 3 Heat vegetable oil in a heavy nonstick skillet over high heat. Add chicken mixture; cook and stir until chicken no longer looks raw, about 2 minutes. Add 1/2 the glaze mixture; cook and stir until chicken begins to caramelize and brown, 10 to 15 minutes.
  4. 4 Reduce heat to medium-low. Pour remaining glaze into chicken mixture; cook until heated through and slightly reduced, about 3 minutes. Stir in cilantro, basil, and 1 1/2 tablespoons green onion. Transfer chicken mixture to a bowl; serve with lettuce leaves as wrappers.

By John Mitzewich

Japanese Cucumber Salad
Dinner Japanese

Japanese Cucumber Salad

4.7

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
  2. 2 Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

By Kelly Joy

Smoked Salmon Sushi Roll
Dinner Japanese

Smoked Salmon Sushi Roll

4.7

Prep
30 min
Cook
Total
300 min

Instructions

  1. 1 Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
  2. 2 Immediately after rice is cooked, mix in rice wine vinegar; spread rice on a plate until completely cool.
  3. 3 Place 1 sheet of seaweed on a bamboo mat; press a thin layer of cool rice on seaweed, leaving at least a 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on rice; arrange smoked salmon, cucumber, and avocado on rice about 1 inch away from the bottom edge of seaweed.
  4. 4 Slightly wet the top edge of seaweed; roll up tightly from the bottom to the top edge with the help of the bamboo mat. Cut salmon roll into 8 equal pieces and serve. Repeat for other rolls.

By Vivian Lee

Shieldzini
Side Dish Japanese

Shieldzini

4.0

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Cut cucumbers lengthwise, scoop out seeds with a spoon, and slice cucumbers into bite-sized pieces. Transfer to a salad bowl.
  2. 2 In a small bowl, mix together salt, oil, sugar, rice wine vinegar, and soy sauce. Pour over cucumbers, and gently toss. Refrigerate several hours before serving, tossing every now and then.

By PEGW

Japanese Oyster Shooters
Dinner Japanese

Japanese Oyster Shooters

4.5

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Whisk together mirin, sake, soy sauce, rice wine vinegar, and wasabi powder in a bowl. Allow mixture to sit at room temperature until sediments sink to the bottom of the bowl, about 2 hours.
  2. 2 Shuck oysters; place 2 oysters in each shooter glass.
  3. 3 Ladle 2 tablespoons mirin mixture into each glass, without disturbing sediments at the bottom.
  4. 4 Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.

By ChefJackie

Sesame-Seared Tuna
Dinner Japanese

Sesame-Seared Tuna

4.7

Prep
10 min
Cook
1 min
Total
11 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir together soy sauce, sesame oil, mirin, and honey in a small bowl.
  3. 3 Pour half into a separate small bowl, stir in rice wine vinegar, and set it aside as a dipping sauce.
  4. 4 Spread sesame seeds out on a plate. Coat tuna steaks with remaining soy sauce mixture, then press into sesame seeds to coat.
  5. 5 Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan; sear for about 30 seconds on each side.
  6. 6 Serve with dipping sauce and wasabi paste.

By NEWORLEANSGIGLET

Air Fryer Shrimp Tempura
Dinner Japanese

Air Fryer Shrimp Tempura

2.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Make sauce: Whisk together soy sauce, sherry, rice wine vinegar, oyster sauce, scallions, sugar, lemon juice, and ginger stir-in paste in a small bowl until well combined. Set aside.
  2. 2 Prepare shrimp: Whisk together cornstarch, flour, club soda, and beaten egg in a large bowl until well combined. Add shrimp; gently stir until shrimp are evenly coated.
  3. 3 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Cut a piece of parchment to fit the basket of the air fryer and set aside.
  4. 4 Use tongs to hold shrimp by the tail and dip in batter, allowing any excess batter to drip off. Place shrimp on the reserved parchment paper without overcrowding, then place into the basket of the air fryer. You will need to cook shrimp in batches.
  5. 5 Cook in the preheated air fryer until desired crispness is reached, about 8 minutes. Repeat with remaining shrimp. Serve hot with sauce.

By Soup Loving Nicole

Famous Japanese Restaurant-Style Salad Dressing
Pantry Japanese

Famous Japanese Restaurant-Style Salad Dressing

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper in a blender.
  3. 3 Blend until all ingredients are well-pureed, about 30 seconds.
  4. 4 Serve and enjoy!

By MARBALET

Spicy Salmon Maki
Dinner Japanese

Spicy Salmon Maki

Prep
20 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Rinse rice in a strainer under cold running water until water runs clear. Combine rice and water in a saucepan. Bring to a boil over medium-high heat, reduce heat to low, cover, and cook for 20 minutes. Remove from heat.
  2. 2 Meanwhile, combine rice wine vinegar, sugar, and salt in a small saucepan. Cook over medium heat until sugar dissolves. Remove and allow to cool. Stir vinegar mixture into the cooked rice - rice will dry as it cools. Allow rice to cool completely, about 30 minutes.
  3. 3 Place a sheet of nori onto a sushi mat. Place about 1/2 cup rice on top and, using a rice paddle, spread rice onto the nori sheet.
  4. 4 Flip nori over so rice is facing down. Arrange 3 to 4 avocado slices, about 2 ounces salmon, 1 strip green onion, and 2 teaspoons Sriracha mayonnaise down the middle of the nori sheet.
  5. 5 Carefully, but tightly, roll nori up by closing in on the ingredients to form a roll. Drizzle each roll with hoisin sauce and more Sriracha mayonnaise and sprinkle with both types of sesame seeds.
  6. 6 Slice each sushi roll into 8 pieces. Serve with a dollop of wasabi and pickled ginger on the side.

By thedailygourmet

Pork Gyoza
Dinner Japanese

Pork Gyoza

4.9

Prep
60 min
Cook
8 min
Total
68 min

Instructions

  1. 1 Combine ground pork, cabbage, egg, spring onions, 1 tablespoon soy sauce, sake, mirin, and ginger in a large bowl; mix well.
  2. 2 Place approximately 1 to 2 teaspoons of the pork mixture in the center of each gyoza wrapper. Moisten your fingers with water and rub around the edges of each wrapper. Fold wrappers in half over filling, creating a semi circle. Take one side of the wrapper and make crimps along the edges for a decorative pattern (like pleats of a skirt) and press along the edges to seal the two sides together. Ensure there isn't much excess air caught inside the dumpling. Repeat until all the pork mixture is used.
  3. 3 Heat vegetable oil in a large skillet over medium-high heat. Place as many gyoza in the skillet as fit in a single layer and fry until the bottom is browned, about 3 to 5 minutes. Add water to skillet and reduce heat. Cover and allow gyoza to steam until all the water has evaporated, about 5 minutes. Repeat with the remaining gyoza.
  4. 4 Mix rice vinegar and soy sauce together for a dipping sauce and serve with the gyoza.

By ChefJackie

Delightful Japanese Pork and Leek Gyoza
Dinner Japanese

Delightful Japanese Pork and Leek Gyoza

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Combine soy sauce, rice vinegar, sesame oil, and chili sauce in a small mixing bowl for dipping sauce. Set aside.
  2. 2 Combine pork, leeks, mushrooms, garlic, rice wine, soy sauce, ginger, sesame oil, salt, and pepper in a large bowl. Mix well to form a uniform mixture.
  3. 3 Take one round dumpling wrapper and put 2 tablespoons of the pork mixture on 1/2 of the wrapper. Leave approximately 1/8 inch space from the end of the dumpling. Using a brush or your finger, apply a thin coat of water all along the open space. Fold the wrapper over and push down, so the two sides get "glued" together and form a half moon. Use a fork to pinch down on the edges of the half moon to seal. Repeat to make remaining dumplings.
  4. 4 Heat 1 tablespoon of oil in a large nonstick pan over medium heat. Place the dumplings into the pan in one layer; do not overcrowd. Cook the dumplings for 3 to 4 minutes.
  5. 5 Without flipping the dumplings, pour about 4 tablespoons of water into the pan and cover immediately. Allow the dumplings to steam until the water has evaporated and the meat inside has cooked, 3 to 4 minutes.
  6. 6 Remove the lid and pour remaining tablespoon of oil into the pan and let the dumplings crisp up from the bottom; do not flip-gyoza should only be crisp on one side and steamed on the other. Place the dumplings browned-side up on a plate. Repeat with remaining dumplings and more oil as necessary. Serve with the dipping sauce.

By Aroma and Essence

Sweet and Spicy Dipping Sauce
Asian

Sweet and Spicy Dipping Sauce

4.9

Prep
5 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Stir the vinegar and sugar together in a small saucepan over medium heat until the sugar dissolves completely, 7 to 10 minutes; add the salt, reduce heat to low, and simmer until the mixture thickens slightly, about 5 minutes. Remove from heat and stir the chili garlic sauce into the mixture. Allow to cool slightly before serving.

By Sean Gough

Mango Apricot Glaze

Mango Apricot Glaze

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring the rice vinegar and sugar to a boil in a saucepan until the sugar dissolves. Cook over medium heat for 10 minutes, stirring constantly. Stir in the mangoes, apricots, and ginger; cook, stirring occasionally, until the fruit is soft and beginning to break apart, about 10 more minutes. Transfer the mixture to a blender or food processor and add the honey and lime juice. Process until smooth.

By Morgan

Spicy Mango Relish

Spicy Mango Relish

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Peel mango using a vegetable peeler. Continue to use the peeler on the flesh of the mango down to the pit, creating thin slices of mango. Stack the mango strips and slice into thin strips; cut crosswise to make very finely diced mango. Transfer mango to a small bowl.
  2. 2 Stir cilantro, Asian chile pepper sauce, rice vinegar, and salt into mango.

By John Mitzewich

Easy Ginger-Scallion Ramen Noodles
Dinner

Easy Ginger-Scallion Ramen Noodles

4.0

Prep
5 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine scallions, ginger, sesame oil, soy sauce, and rice wine vinegar in a bowl. Stir until combined and refrigerate for 10 minutes.
  2. 2 Bring a large pot of water to a boil. Add noodles and boil for 3 minutes. Turn heat off and let sit for 1 minute.
  3. 3 Drain noodles and transfer to a large bowl. Add reserved sauce mixture and toss to coat.

By Soup Loving Nicole

Grilled Marinated Salmon
Dinner

Grilled Marinated Salmon

4.4

Prep
5 min
Cook
10 min
Total
75 min

Instructions

  1. 1 In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger, and ground black pepper.
  2. 2 Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
  3. 3 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
  4. 4 Grill the fish for about 3 to 4 minutes per side or to desired doneness.

By Jeana

Grilled Teriyaki Chicken Tenders
Dinner

Grilled Teriyaki Chicken Tenders

4.3

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Whisk soy sauce, water, vinegar, brown sugar, ginger, garlic, and Worcestershire sauce together in a bowl and pour into a 1-gallon resealable plastic bag. Add chicken tenders, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
  3. 3 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  4. 4 Place chicken on the grill and cook until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jacqueline Bedsaul Johnson