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Multigrain Seeded Bread
Snack

Multigrain Seeded Bread

4.2

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
  2. 2 In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
  3. 3 Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
  4. 4 Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
  5. 5 When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.

By Robyn Webb

Best Beef Jerky
Snack

Best Beef Jerky

Prep
10 min
Cook
300 min
Total
1810 min

Instructions

  1. 1 Place beef brisket in the freezer for 1 hour to make slicing easier.
  2. 2 Place brisket on a flat work surface. Slice on the grain into the thinnest possible strips, about 1/4-inch-thick.
  3. 3 Place beef strips in the bottom of a large bowl or container. Pour in teriyaki sauce, soy sauce, Worcestershire sauce, corn syrup, liquid smoke, brown sugar, sesame seeds, garlic powder, honey, onion powder, and cayenne pepper. Mix well until beef is evenly coated and submerged. Cover with plastic wrap and marinate in the refrigerator for 24 hours.
  4. 4 Remove beef and pat dry using paper towels. Place beef in a single layer on the trays of a dehydrator machine. Cook at 155 degrees F (68 degrees C), or according to manufacturer's instructions, until dry and firm, yet slightly pliable, about 5 hours.
  5. 5 Leave beef out in the air to cool until dry; the longer you leave it out, the drier it will get.

By Culinary Envy

Buttermilk Seed Bread
Snack

Buttermilk Seed Bread

4.8

Prep
30 min
Cook
30 min
Total
150 min

Instructions

  1. 1 In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
  2. 2 Combine buttermilk, butter or margarine, honey and the yeast mixture in a large bowl. Add the salt, all of the seeds and the whole wheat flour. Stir to combine. Add the bread flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
  3. 3 Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
  4. 4 Preheat oven to 375 degrees F (190 degrees F). Grease two 9x5 inch loaf pans.
  5. 5 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  6. 6 Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.

By Kathleen Lloyd

Westrup Whole Wheat Bread
Snack

Westrup Whole Wheat Bread

4.5

Prep
30 min
Cook
40 min
Total
130 min

Instructions

  1. 1 In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. 2 In a large mixing bowl, combine the whole wheat flour, wheat bran, 3 cups of the bread flour, wheat germ, milk powder, brown sugar, wheat gluten, sesame seeds, and salt; stir well. Mix in the yeast mixture, oil and eggs.
  3. 3 Add the remaining bread flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  4. 4 Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  5. 5 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 8x4 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  6. 6 Preheat oven to 375 degrees F (190 degrees C).
  7. 7 Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

By Shannon Westrup

Asian Sugar Snap Pea Appetizer
Snack Asian

Asian Sugar Snap Pea Appetizer

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat the oven broiler, and move oven rack into the top position.
  2. 2 Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
  3. 3 Broil the snap peas in the preheated oven until tender, about 5 minutes.
  4. 4 Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.

By Heidi T

Bird Seed Energy Bars
Snack

Bird Seed Energy Bars

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x14 inch ovenproof baking dish.
  2. 2 Mix the rolled oats, brown sugar, wheat germ, cinnamon, and flour together in a large bowl. In a separate bowl, whisk together the eggs, honey, canola oil, vanilla, and salt until evenly blended., and stir into the oat mixture. Stir in the flax seeds, sesame seeds, sunflower seeds, and chocolate chips. Use your hands to mix the ingredients, and press the mixture into the prepared pan.
  3. 3 Bake in preheated oven until the edges are golden brown, 20 to 25 minutes. Cool completely in the baking dish before cutting into 2 inch bars.

By Amy E

Salad Crunchies Seed Medley
Snack American

Salad Crunchies Seed Medley

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
  2. 2 Combine pepitas, sunflower seeds, flax seeds, egusi seeds, chia seeds, quinoa, white sesame seeds, black sesame seeds, and amaranth seeds in a large bowl using a rubber spatula. Drizzle 1 tablespoon olive oil over seeds while stirring, then drizzle in remaining 1 tablespoon olive oil while stirring. Season with salt, cayenne pepper, and ground peppercorns; stir until well combined. Pour onto the prepared baking sheet; spread into a single layer.
  3. 3 Bake in the preheated oven for 10 minutes. Remove from oven; stir well. Bake 5 minutes more; stir. Check egusi seeds as they will be the first seeds to show signs of roasting by turning brown. Bake 5 minutes more, checking after 3 minutes without opening oven door. Once egusi seeds are brown and pepitas are beginning to brown (they will have a glossy shine and should begin to puff up), turn off heat and open the oven door. Leave seeds inside with door open for 10 minutes.
  4. 4 Remove baking sheet from oven; cool on the baking sheet, stirring occasionally, until completely cooled. Store in an airtight container for up to 3 weeks.

By Buckwheat Queen

Herbed Italian Loaf
Snack Italian

Herbed Italian Loaf

4.5

Prep
20 min
Cook
25 min
Total
90 min

Instructions

  1. 1 Place warm water, sugar, 1 teaspoon salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. 2 Most machines have a 'beep' toward the end of their cycle that allows you to add additional ingredients. Sprinkle in oregano and basil at this time.
  3. 3 When machine's Dough cycle has ended, turn the dough out onto a lightly floured surface and shape into an oval or round loaf. Place loaf on a baking sheet that has been well greased with olive oil. Cover with a damp towel and let rise in warm place until doubled, about 1 hour. Meanwhile, preheat oven to 400 degrees.
  4. 4 In a small bowl, mix 2 tablespoons water with 1/4 teaspoon salt. Cut three slits on top of bread. Brush entire loaf with salt water mixture and sprinkle with toasted sesame seeds.
  5. 5 Bake in preheated oven for 20 to 25 minutes, until golden and bottom of loaf sounds hollow when tapped. This bread will be hard when it comes out of the oven. Let sit 10 minutes to soften before cutting.

By Betty Karda

Chinese Cocktail Buns
Snack Chinese

Chinese Cocktail Buns

4.8

Prep
45 min
Cook
15 min
Total
180 min

Instructions

  1. 1 Place milk and ⅓ cup sugar in a small saucepan; stir until sugar is dissolved. Add ¼ cup butter; gently heat mixture until butter melts and mixture is warm but not hot — no more than 100 degrees F (40 degrees C).
  2. 2 Whisk 2 ½ cups flour and yeast together until well combined; stir in milk mixture. Beat 1 egg in a small bowl; stir into flour mixture until forms a sticky, wet dough. Turn dough out onto a well-floured surface; knead for about 10 minutes, gradually kneading in 1 cup more flour, or as needed, to make a smooth, elastic dough.
  3. 3 Form dough into a round ball, place into an oiled bowl and turn to coat. Cover bowl with a cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Beat ½ cup sugar and remaining ¼ cup butter in a bowl until light and fluffy; stir in coconut, milk powder, and remaining ½ cup flour until smooth and combined. Set filling aside. Line baking sheets with parchment paper.
  5. 5 Punch down dough on a floured surface; cut into 2 equal pieces. Cut each piece into 8 equal-sized pieces (16 pieces total). Form each piece into an oblong shape; flatten with a floured rolling pin. Spoon about 1 tablespoon filling in center of 1 flattened dough piece. Pull and pinch edges of dough together to enclose filling; place buns seam-side down onto a prepared baking sheet. Repeat with remaining filling and flattened dough pieces. Cover buns with a cloth; let rise in a warm place for 1 hour.
  6. 6 Preheat the oven to 375 degrees F (190 degrees C).
  7. 7 Beat remaining 1 egg in a bowl; brush on each bun for a glossy coating. Sprinkle each bun with sesame seeds.
  8. 8 Bake in the preheated oven until golden brown, 10 to 15 minutes. Cool before serving.

By LIANG

Hearty Multigrain Bread
Snack American

Hearty Multigrain Bread

4.5

Prep
5 min
Cook
55 min
Total
180 min

Instructions

  1. 1 Place water, butter, salt, sunflower seeds, sesame seeds, flax seeds, millet, quinoa, bread flour, wheat flour, milk powder, brown sugar, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Basic cycle. Remove loaf from the machine after the cycle is done, 2 hours and 55 minutes.

By Allrecipes Member

Shabbat Challah
Snack Other

Shabbat Challah

4.6

Prep
45 min
Cook
45 min
Total
90 min

Instructions

  1. 1 In a large bowl, sprinkle the yeast over the water. Let stand for about 5 minutes to dissolve the yeast. Stir in the salt, sugar, oil and 4 eggs until well blended. Gradually mix in the flour. When the dough becomes too stiff to stir, turn it out onto a floured surface and knead for 8 to 10 minutes. Place dough underneath the bowl to rise until double. Or, you can place the dough in the bowl, and cover with a towel.
  2. 2 Punch down the dough, and divide into 6 or 8 even pieces depending on what shape you want. Remember to take a small piece off and make a blessing (Jewish law). Roll the pieces into ropes. Braid into two loaves, or one really big 6 piece braid - but only if your oven is large enough. Or, you can make the spiral shape challahs out of each rope. Tuck the ends under, and place on a baking sheet to rise until your finger leaves a small dent when you gently poke the bread.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Whisk together the remaining egg, water and vanilla sugar. Brush over the tops of the loaves. Sprinkle sesame seeds over the top.
  4. 4 Bake for 35 to 40 minutes in the preheated oven, until the bread is deep golden brown. Wrap the small piece of dough that was blessed in aluminum foil, and burn in the oven as an offering while the other loaves are baking.

By NUNU123182

Rice Cereal Energy Bars
Snack American

Rice Cereal Energy Bars

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, then set aside to cool.
  2. 2 Combine dates, raisins, apricots, cherries, chocolate chips, and toasted seeds in the bowl of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl and mix in crisp rice cereal and oats until well combined.
  3. 3 Mix together peanut butter, corn syrup, and sugar in a microwave-safe bowl. Heat in the microwave until bubbly. Stir in powdered milk, vanilla, and almond extract until smooth. Pour peanut butter mixture over dried fruit-cereal mixture and mix with a wooden spoon until evenly coated.
  4. 4 Press mixture into a greased 10x15-inch jellyroll pan using wet hands. Cut into squares and allow to cool completely before removing from the pan.

By JANOWA

Real Homemade Bagels
Snack Middle Eastern

Real Homemade Bagels

4.4

Prep
30 min
Cook
20 min
Total
200 min

Instructions

  1. 1 Make bagels: Combine water, flour, sugar, salt, vegetable oil, and yeast in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until dough is well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
  2. 2 Transfer dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
  3. 3 Punch dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
  4. 4 Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
  5. 5 Bring 4 quarts of water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil three bagels at a time, until they rise to the surface of the pot, about 1 minute per side. Remove bagels with a slotted spoon and place them on the lined baking sheet.
  6. 6 Dip the tops of the wet bagels into the toppings and arrange them, seed-side up, on the baking sheet. Sprinkle with coarse salt, if desired.
  7. 7 Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

By PLAWHON

Gomasio (Sesame Salt)
Japanese

Gomasio (Sesame Salt)

Prep
5 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place a cast iron or heavy-bottomed stainless steel pan over medium heat. Add salt. Stir until heated through, about 1 minute. Pour salt into a mortar. Add sesame seeds to the pan. Stir constantly with a wooden spoon or spatula until seeds are fragrant and starting to crack. Test if the seeds are ready using the back of a stainless steel spoon; they will be dry, not wet.
  2. 2 Pour the toasted seeds into the mortar. Allow to cool slightly. Place the mortar at hip level, preferably while seated. Grind with a pestle until the seeds have opened and the salt pulverizes; the finished mixture should resemble rough sand.

By Buckwheat Queen

Vegan Japanese Spinach Salad
Dinner Japanese

Vegan Japanese Spinach Salad

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Place 1 1/2 tablespoons sesame seeds on a plate; use the bottom of a pot or heavy measuring cup to crush the seeds. Transfer to a bowl. Add water, soy sauce, and sugar; stir dressing.
  2. 2 Bring a small pot of water to a boil; add salt. Add spinach and cook until wilted, no more than 1 minute. Drain spinach into a colander and rinse with cool water to stop the cooking process. Squeeze spinach with hands to remove moisture. Cut into strips.
  3. 3 Place cooked spinach in serving bowls. Drizzle dressing on top and add remaining sesame seeds as garnish.

By chefcs

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

Japanese Cucumber Salad (Sunomono) Recipe
Lunch Japanese

Japanese Cucumber Salad (Sunomono) Recipe

4.5

Prep
15 min
Cook
Total
60 min

Instructions

  1. 1 Partially peel cucumbers lengthwise, leaving thin green stripes around cucumbers; halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon; discard seeds. Thinly slice cucumbers; transfer to a bowl. Add salt to cucumbers; mix with your hands until cucumbers are limp. Set aside for 45 minutes.
  2. 2 Transfer cucumbers to a strainer; squeeze as much liquid out as possible.
  3. 3 Combine lemon juice, sugar, and vinegar in a large bowl until sugar dissolves. Add cucumbers; toss to coat. Divide cucumbers among small bowls; top with sesame seeds.

By Celsia

Onigiri (Japanese Rice Balls)
Lunch Japanese

Onigiri (Japanese Rice Balls)

4.4

Prep
20 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Wash rice in a mesh strainer until water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover, and simmer rice until water is absorbed, 15 to 20 minutes. Let rice rest for 15 minutes to continue to steam and become tender. Allow cooked rice to cool.
  2. 2 Combine remaining 1 cup water with salt in a small bowl; use to dampen hands before handling rice. Divide cooked rice into 8 equal portions. Use one portion of rice for each onigiri.
  3. 3 Divide one portion of rice in two. Create a dimple in rice and fill with a heaping teaspoon of bonito flakes. Cover with remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press rice to shape into a triangle; wrap with a strip of nori and sprinkle with sesame seeds. Repeat with remaining portions of rice.

By Li Shu

Sunomono (Japanese Cucumber and Seafood Salad)
Lunch Japanese

Sunomono (Japanese Cucumber and Seafood Salad)

3.0

Prep
15 min
Cook
Total
90 min

Instructions

  1. 1 Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumbers, about 15 minutes. Brush salt from cucumbers and dry with a paper towel to remove excess moisture.
  2. 2 Combine cucumbers, crab sticks, rice vinegar, and soy sauce in a glass bowl; toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
  3. 3 Divide cucumber salad onto four plates; sprinkle each portion with sesame seeds.

By xerxes2695

Spicy Tuna Rolls
Dinner Japanese

Spicy Tuna Rolls

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Cut off the bottom quarter of each nori sheet; reserve for another use.
  2. 2 Combine chopped tuna, mayonnaise, green onions, and hot sauce in a bowl.
  3. 3 Center 1 sheet of nori on a bamboo sushi mat. Wet your hands. Spread a thin layer of rice on the nori using your hands; press into a thin layer, leaving a 1/2-inch space at the bottom edge. Sprinkle with sesame seeds. Arrange 1/4 of the tuna mixture in a line across the rice, about 1/3 of the way down from the top of the sheet.
  4. 4 Wet the uncovered edge of the nori. Lift the top end of the mat and firmly roll it over the ingredients. Roll it forward to make a complete roll. Repeat with remaining ingredients.
  5. 5 Slice the rolls into 3/4-inch pieces using a wet knife. Serve immediately or refrigerate until serving.

By ChefJackie

How to Make Rice Balls (Onigiri)
Dinner Japanese

How to Make Rice Balls (Onigiri)

5.0

Prep
15 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Combine rice and water in a heavy-bottomed pot with a tight-fitting lid. Soak for 20 to 30 minutes. Cover and bring to a boil over medium heat. Once water is boiling, reduce heat to low and cook until water is completely absorbed, 12 to 13 minutes. Remove from the heat; keep covered and steam for another 10 minutes. Remove lid and cool to room temperature, about 20 minutes.
  2. 2 Wet your hands and form small amounts of rice into triangle shapes if possible, or round balls. Wrap each onigiri with a strip of nori. Season with salt and garnish with sesame seeds and seaweed flakes.

By Taro Saeki

Asian Green Bean Salad
Lunch Japanese

Asian Green Bean Salad

5.0

Prep
10 min
Cook
11 min
Total
51 min

Instructions

  1. 1 Place green beans in a pot with water to cover; bring to a boil. Cook until tender, 6 to 8 minutes; drain.
  2. 2 Combine green beans, sugar, soy sauce, oil, mirin, and sweet chile sauce in a bowl. Mix thoroughly. Cover with plastic wrap; refrigerate 30 minutes to 4 hours. Mix in sesame seeds.

By Den2014

Quick Sesame Green Beans
Dinner Japanese

Quick Sesame Green Beans

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place the green beans into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl.
  2. 2 Meanwhile, in a small bowl, stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top.

By calsmom

Japanese Cucumber Sunomono
Dinner Japanese

Japanese Cucumber Sunomono

5.0

Prep
15 min
Cook
Total
80 min

Instructions

  1. 1 Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
  2. 2 Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
  3. 3 Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
  4. 4 Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
  5. 5 Just before serving, sprinkle each portion with sesame seeds. Enjoy!

By ChefJackie

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

Zaru Soba
Dinner Japanese

Zaru Soba

4.5

Prep
10 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Bring a lightly salted pot of water to a boil. Add soba noodles; cook, stirring occasionally, until tender, 5 to 8 minutes. Drain. Rinse with cold water to speed up cooling process.
  2. 2 Combine dashi, soy sauce, mirin, and white sugar in a small saucepan; bring to a boil. Remove from heat and cool to room temperature, about 25 minutes.
  3. 3 Toss noodles with sesame seeds and divide among 4 serving bowls. Spoon dashi sauce over noodles. Top with green onions and nori.

By BRENNA3

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

Miso Salmon
Dinner Japanese

Miso Salmon

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Fill a large skillet with about 1 inch of water and bring to a boil. Poach fish just until cooked on the outside, about 2 minutes per side. Transfer fillets to a broiler pan.
  3. 3 Stir together miso paste, brown sugar, salad dressing, sake, water, rice vinegar, sesame seeds, and sesame oil in a small bowl. Spread over the tops of the salmon fillets.
  4. 4 Bake in the preheated oven until almost cooked through, about 15 minutes. Switch the oven to broil, and broil until the top is browned and bubbly, about 5 more minutes. Cut fillets into portions to serve.

By Kalyn