Type what you have

Ingredients

• ✓ soy sauce
• water
• sugar
• green onion
• jalapeno pepper
• garlic
• sesame seed
• egg
• sesame oil

Instructions

1. 1 Combine soy sauce, water, sugar, green onions, jalapeno, garlic, and sesame seeds together in a large bowl. Add eggs to the bowl, cover, and refrigerate for 8 hours to overnight.
2. 2 Remove eggs from the refrigerator. Slice in half and place on a serving platter. Spoon some of the marinade over top and drizzle with sesame oil to serve.

By Soup Loving Nicole

Ingredients

• ✓ soy sauce
• brown sugar
• ketchup
• barbecue sauce
• garlic
• rice wine vinegar
• chile-garlic sauce
• black pepper
• sesame oil
• ginger
• cornstarch
• water
• peanut oil
• chicken wing
• lemon-pepper seasoning

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

Ingredients

• ✓ soy sauce
• butter
• sesame oil
• green onion
• garlic
• shrimp
• gochujang
• honey
• cucumber
• carrot
• sesame seed
• butterhead lettuce
• lemon

Instructions

1. 1 Heat butter and sesame oil over medium heat in a large skillet. Stir in white parts of green onion and garlic; cook until softened and fragrant, about 1 minute. Add shrimp; cook, stirring, until shrimp are opaque, 3 to 5 minutes. Stir in gochujang, soy sauce, and honey; toss to coat.
2. 2 Stir cucumber, carrot, green parts of green onion, and sesame seeds together in a small bowl.
3. 3 Top lettuce leaves with shrimp mixture and cucumber mixture. Serve with lemon wedges.

By Juliana Hale

Ingredients

• ✓ soy sauce
• water
• jasmine rice
• salt
• kimchi
• all-purpose flour
• egg
• vegetable oil
• edamame
• chili oil
• mayonnaise
• gochujang
• rice vinegar
• green onion

Instructions

1. 1 Stir together water, rice, and 1/4 teaspoon salt in a saucepan. Bring to a boil. Reduce heat and simmer, covered, about 15 minutes. Remove from heat. Let stand, covered, about 10 minutes. Let cool, about 30 minutes. (You should have 3 cups rice.)
2. 2 Meanwhile, line a tray with wax paper or parchment paper. Put rice, kimchi, flour, egg, and remaining salt in a large bowl. Using your hands, gently combine. Shape rice mixture into 8 patties, 1/3 cup mixture each. Put patties on the prepared tray.
3. 3 Heat 1 tablespoon oil in an extra-large nonstick skillet over medium-high heat. Cook 4 patties, turning once halfway through, until brown and crispy, about 8 minutes. Repeat with remaining oil and 4 patties.
4. 4 Meanwhile, steam edamame according to package directions. Drain and transfer to a bowl. Add chili oil and soy sauce and toss until coated.
5. 5 For sauce, stir together mayonnaise, gochujang, and vinegar until smooth.
6. 6 Serve patties with steamed edamame and sauce. Top with green onion (if using).

By dinehaus

Ingredients

• ✓ soy sauce
• ground beef
• ground pork
• cabbage
• vegetable oil
• bean sprout
• celery
• green onion
• cornstarch
• sesame oil
• salt
• black pepper
• wonton wrapper
• egg

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer meat mixture to a large bowl, breaking up any large chunks with a wooden spoon.
2. 2 While the meat is cooking, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender, 2 to 4 minutes.
3. 3 Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
4. 4 Mix cabbage, bean sprouts, celery, green onion, soy sauce, cornstarch, sesame oil, salt, and pepper into meat mixture. Spoon mixture into the center of each wonton wrapper. Brush beaten egg onto two edges of each wrapper and fold wrapper around filling, sealing the edges together.
5. 5 Working in batches, fry wontons in hot oil until browned, 3 to 5 minutes. Finish filling and forming remaining wontons while each batch cooks. Drain cooked wontons on a paper towel-lined plate.

By rchaeg3

Ingredients

• ✓ soy sauce
• ground beef
• green onion
• cabbage
• carrot
• garlic
• sesame oil
• sesame seed
• monosodium glutamate
• salt
• black pepper
• egg
• vegetable oil
• wonton wrapper
• rice wine vinegar
• sesame seed

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

Ingredients

• ✓ soy sauce
• sesame seed
• green onion
• cornstarch
• black pepper
• onion powder
• garlic powder
• salt
• chicken wing
• green onion
• black pepper
• salt
• ginger root
• garlic
• lemon juice
• brown sugar
• gochujang
• hot honey

Instructions

1. 1 Combine hot honey, gochujang, brown sugar, soy sauce, lemon juice, garlic, ginger, salt, and black pepper in a saucepan. Bring sauce to a boil over medium heat, reduce heat, and simmer for 5 minutes. Add green onions and stir.
2. 2 Preheat air fryer to 400 degrees F (200 degrees C).
3. 3 Place wings in a large bowl and toss with salt, garlic powder, onion powder and black pepper.
4. 4 Add cornstarch and toss wings until fully coated.
5. 5 Shake each wing and place in the air fryer basket, making sure they are not touching; cook in batches if necessary.
6. 6 Fry in the preheated air fryer for 10 minutes, shake basket, and fry an additional 10 minutes. Flip wings over and fry until chicken is cooked through and juices run clear, 7 to 8 more minutes.
7. 7 Toss wings in the sauce and garnish with chopped green onions and sesame seeds. Serve with remaining sauce on the side.

By Yoly

Ingredients

• ✓ soy sauce
• sour cream

Instructions

1. 1 Mix sour cream and soy sauce together in a bowl until evenly combined.

By FXTROTLIMA

Ingredients

• ✓ soy sauce
• brown sugar
• garlic powder
• chicken wing

Instructions

1. 1 Stir together soy sauce, brown sugar, and garlic powder in a saucepan over medium heat. Cook and stir until sugar has dissolved. Remove from heat and allow to cool.
2. 2 Place chicken wings in a large bowl. Pour soy sauce mixture over wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in the refrigerator for 8 hours to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Pour chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove foil and bake for 15 more minutes. Serve hot.

By Jeanette Boisvert

Ingredients

• ✓ soy sauce
• water
• butter
• white sugar
• mushroom

Instructions

1. 1 In a medium saucepan over low heat, mix soy sauce, water and butter. Stir until the butter has melted, then gradually mix in the sugar until it is completely dissolved.
2. 2 Place mushrooms in a slow cooker set to low, and cover with the soy sauce mixture. Cook 8 to 10 hours, stirring approximately every hour. Chill in the refrigerator until serving.

By Doreen

Ingredients

• ✓ soy sauce
• mochi
• nori

Instructions

1. 1 Preheat the oven to 450 degrees F (275 degrees C).
2. 2 Dip mochi into soy sauce, then place onto a baking sheet.
3. 3 Bake in the preheated oven until heated through, about 5 minutes.
4. 4 Meanwhile, cut nori into eight strips. Heat strips in a large skillet over medium heat until warm, 1 to 2 minutes. Remove from the heat.
5. 5 Wrap a nori strip around each mochi. Serve warm.

By Naomi

Ingredients

• ✓ soy sauce
• honey
• banana
• bacon
• toothpick

Instructions

1. 1 Whisk soy sauce and honey together in a large bowl. Add bananas and stir to coat bananas in marinade. Refrigerate for 30 minutes.
2. 2 Remove banana chunks and reserve marinade.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Wrap each banana chunk with a bacon slice and secure by threading a toothpick through the bacon. Dip wrapped bananas in reserved marinade and arrange on a baking sheet.
5. 5 Broil in the preheated oven until bacon is browned and crispy, 8 to 10 minutes.

By charmed_1

Ingredients

• ✓ soy sauce
• sugar
• garlic powder
• chicken wing

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C); prepare a 9x13 inch glass baking dish with cooking spray.
2. 2 Whisk together the sugar, soy sauce, and garlic powder in a medium bowl. Arrange the wings in the bottom of the prepared dish; pour the soy sauce mixture evenly over the wings.
3. 3 Bake in the preheated oven for 20 minutes; turn the wings over with a spatula and cook another 20 minutes.

By Antonia

Ingredients

• ✓ soy sauce
• mayonnaise
• sesame oil

Instructions

1. 1 Stir together the mayonnaise, sesame oil, and soy sauce in a small bowl. Serve as a dip for steamed vegetables.

By Metal Malissa

Ingredients

• ✓ soy sauce
• portobello mushroom
• hot chile paste
• rice vinegar
• sesame oil

Instructions

1. 1 Place mushroom slices in a resealable plastic bag. Whisk soy sauce, chili paste, rice vinegar, and sesame oil together in a bowl until completely blended. Pour over mushrooms, seal the bag, and refrigerate for 8 hours.
2. 2 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
3. 3 Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.
4. 4 Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour.
5. 5 Remove the baking sheet from the oven and let cool completely before storing. For any larger slices that are not dry after 2 hours, crack open the oven door and let cook for 5 additional minutes or until dry.

By Soup Loving Nicole

Ingredients

• ✓ soy sauce
• firm tofu
• sriracha
• liquid smoke
• garlic powder

Instructions

1. 1 Slice tofu block in half lengthwise, then slice widthwise into 1/8- to 1/4-inch slices. Lay strips on a clean work surface.
2. 2 Whisk soy sauce, Sriracha, liquid smoke, and garlic powder in a bowl. Brush sauce over top side of tofu strips. Carefully flip strips over and brush other side with sauce.
3. 3 Place the strips on the rack of a dehydrator. Set temperature to 145 degrees Fahrenheit (63 degrees Celsius). Dehydrate for 2 hours. Flip strips over and dehydrate 1 hour more.
4. 4 Remove the lid from the dehydrator and let strips cool for 1 hour for further drying. Place in an airtight container and refrigerate.

By Soup Loving Nicole

Ingredients

• ✓ soy sauce
• bacon
• sugar
• garlic
• oyster

Instructions

1. 1 Place bacon in a large skillet over medium-high heat. Cook until shrunken, but not crisp. Remove to paper towels to drain.
2. 2 Preheat the oven to 300 degrees F (150 degrees C).
3. 3 In a shallow baking dish, whisk together the sugar, soy sauce and garlic with a fork. Wrap each oyster with a piece of bacon, and secure with toothpicks. Place wrapped oysters into the dish with the sauce.
4. 4 Bake for 10 minutes in the preheated oven, until the sauce has thickened and bacon is nicely crisped at the edges.

By Ketura

Ingredients

• ✓ soy sauce
• honey
• molasses
• chile sauce
• garlic
• ginger
• chicken wing

Instructions

1. 1 Mix together soy sauce, honey, molasses, chile sauce, garlic, and ginger in a shallow bowl. Add chicken; turn to coat evenly. Cover the bowl and chill in the refrigerator for 1 hour, turning occasionally.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Arrange chicken in a single layer in a large baking dish; reserve marinade in the bowl for basting.
4. 4 Bake in the preheated oven, turning once and basting often with reserved marinade, until meat is no longer pink and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center of a wing should read at least 165 degrees F (74 degrees C). Discard any leftover marinade.

By Christine

Ingredients

• ✓ soy sauce
• ✓ soy sauce
• chicken wing
• salad dressing
• butter
• hot pepper sauce

Instructions

1. 1 To prepare the wings: Combine chicken wings, soy sauce, and Italian dressing in a large resealable plastic bag; coat chicken wings with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 To make the spicy sauce: Melt butter in a small saucepan over low heat; stir in hot pepper sauce and soy sauce until combined. Remove from heat and set aside.
4. 4 Remove chicken wings from marinade and pat dry; discard any remaining marinade.
5. 5 Cook on the preheated grill, turning occasionally, until chicken is golden brown and no longer pink inside, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6. 6 Place grilled wings in a large bowl. Pour prepared spicy butter sauce over wings; toss until well-coated.

By PartyFil-Grillmaster

Ingredients

• ✓ soy sauce
• honey
• sweet chili sauce
• chicken drumstick

Instructions

1. 1 In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat.
3. 3 Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10 minutes per side, or until juices run clear. Baste frequently with the reserved sauce during the last 5 minutes.

By Margot McKinney

Ingredients

• ✓ soy sauce
• mayonnaise
• white vinegar
• ginger
• onion
• habanero garlic hot pepper sauce

Instructions

1. 1 In a small bowl, stir together the mayonnaise, soy sauce, vinegar, ginger, onion, and hot sauce. Chill until serving.

By BRITTANYBEHRENS

Ingredients

• ✓ soy sauce
• brown sugar
• mustard
• chicken wing

Instructions

1. 1 Gather all ingredients.
2. 2 Mix brown sugar, mustard, and soy sauce together in a bowl. Transfer 1/4 cup to a small bowl for basting; cover and refrigerate until needed.
3. 3 Pour remaining marinade into a resealable bag. Add wings, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours, or overnight.
4. 4 When ready to cook, preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Remove wings from the marinade, shake off any excess, and transfer them to the prepared baking sheet. Discard the remaining marinade.
5. 5 Bake in the preheated oven for 30 minutes. Baste wings with reserved marinade, then continue to cook, basting every 10 minutes, until chicken is no longer pink at the bone and the juices run clear, about 30 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
6. 6 Serve and enjoy!

By Rebecca O- hingham, MA

Ingredients

• ✓ soy sauce
• hot sausage
• red wine vinegar
• ketchup
• brown sugar
• ginger

Instructions

1. 1 Roll sausage into 100 very small balls using no more than 1 1/2 teaspoons meat per ball.
2. 2 Stir red wine vinegar, ketchup, brown sugar, soy sauce, and ground ginger together in a large saucepan over medium heat; bring to a simmer, reduce heat to low, and cook at a simmer until beginning to thicken, about 15 minutes.
3. 3 Heat a skillet over medium heat. Fry sausage balls in batches in the hot skillet until browned on all sides and no longer pink in the center, 3 to 5 minutes per batch. Remove cooked sausage balls with a slotted spoon to the saucepan and stir into the sauce to coat.

By bhull

Ingredients

• ✓ soy sauce
• rice vinegar
• ginger
• garlic powder
• onion powder
• sesame oil

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together soy sauce, rice vinegar, ginger, garlic powder, onion powder, and sesame oil in a bowl until smooth. Serve in small dipping dishes.

By Danickstr

Ingredients

• ✓ soy sauce
• chicken wing
• garlic salt
• onion powder
• cola-flavored carbonated beverage
• brown sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place chicken wings in a shallow casserole dish. Season with garlic salt and onion salt. Mix cola, sugar, and soy sauce; pour mixture over chicken wings.
3. 3 Bake, covered, at 325 degrees F (165 degrees C) for 2 hours. Turn wings over every 30 minutes. Uncover, and bake for an additional 1 to 2 hours. Turn wings every 30 minutes or so.

By Janet Schaufele

Ingredients

• ✓ soy sauce
• ketchup
• vinegar
• black pepper
• garlic powder
• chestnut
• bacon
• brown sugar

Instructions

1. 1 Place the ketchup, soy sauce, vinegar, black pepper, and garlic powder in a resealable plastic bag, and add the chestnuts. Squeeze the bag several times to mix the ingredients, and squeeze air out of the bag. Seal the bag, and marinate the chestnuts overnight.
2. 2 The next day, preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
3. 3 Remove chestnuts from the marinade, and shake off excess marinade. Wrap each chestnut in half a bacon slice, and secure with a toothpick. Place brown sugar into a shallow bowl, and roll each wrapped chestnut in brown sugar. Place the appetizers onto the prepared baking sheet.
4. 4 Bake chestnuts in the preheated oven until the bacon is crisp and the brown sugar is bubbling, about 20 minutes. Allow to cool before serving.

By Jenn

Ingredients

• ✓ soy sauce
• mayonnaise
• white vinegar
• water
• onion

Instructions

1. 1 Stir the mayonnaise, white vinegar, soy sauce, and water together in a bowl just until combined. Add more water as desired for thinner consistency. Stir in minced onion.
2. 2 Cover with plastic wrap and refrigerate until cold.

By COOKINGHABIT

Ingredients

• ✓ soy sauce
• tuna
• green onion
• onion
• ginger root
• jalapeno pepper
• lemon juice

Instructions

1. 1 Cut tuna into 1/2 inch cubes, and place into a bowl. Stir in the onion, green onions, ginger, jalapeno, lemon juice, and soy sauce; mix to combine. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed.

By Brian

Ingredients

• ✓ soy sauce
• brown sugar
• teriyaki sauce
• honey hickory barbeque sauce
• black food coloring
• chicken wing

Instructions

1. 1 Whisk brown sugar, soy sauce, teriyaki sauce, and barbecue sauce together in a large glass bowl until sugar is dissolved. Add black food coloring in small amounts, stirring until you get the desired color.
2. 2 Pierce wings liberally with a fork; add to sauce. Cover the bowl with plastic wrap; marinate in the refrigerator, 1 hour to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Transfer chicken and marinade to a large baking dish.
4. 4 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C).

By gopintos

Ingredients

• ✓ soy sauce
• honey
• sesame oil
• ginger
• garlic
• chicken wing
• sesame seed
• scallion

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Whisk honey, sesame oil, soy sauce, ginger, and garlic together in a small bowl.
3. 3 Arrange chicken wings on prepared baking sheet.
4. 4 Bake chicken in the preheated oven for 45 minutes. Brush 1/2 of the honey mixture over the wings; bake for 10 minutes. Brush remaining sauce over wings, sprinkle sesame seeds over the top, and bake wings until no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish wings with scallions.

By Sam Lewin