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Ramen Noodle Soup
Soup Asian

Ramen Noodle Soup

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine broth and noodles in a medium saucepan; cover and bring to a boil over high heat, stirring to break up noodles.
  3. 3 Reduce heat to medium and add soy sauce, chili oil, and ginger. Simmer, uncovered, for 10 minutes.
  4. 4 Stir in sesame oil.
  5. 5 Garnish with green onions and serve.

By dakota kelly

Pick-Me-Up Egg Drop Soup
Soup Asian

Pick-Me-Up Egg Drop Soup

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine chicken broth, soy sauce, and sesame oil together in a small saucepan; bring to a boil. Stir udon pieces into broth and cook, stirring occasionally, until cooked through but are still firm to the bite, 10 to 12 minutes.
  2. 2 Whisk water and cornstarch together in a bowl. Whisk cornstarch mixture into broth mixture until smooth and thickened slightly. Gradually pour in eggs, stirring gently and constantly, until eggs are wispy and cooked through, 2 to 3 minutes. Season with sea salt and black pepper.

By Clarissa Leigh

Wonton Soup With A Kick
Soup Chinese

Wonton Soup With A Kick

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, garlic, chile-garlic sauce, and salt in a large pot over medium heat; bring to a simmer and cook until hot, about 10 minutes.
  2. 2 While the broth simmers, bring water to a boil in a separate pot. Cook wontons in boiling water until heated through, about 5 minutes. Remove from water with a slotted spoon and add to the soup.

By SunnyDaysNora

Egg Drop Soup (Better than Restaurant Quality!)
Soup Asian

Egg Drop Soup (Better than Restaurant Quality!)

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine chicken broth, soy sauce, and sesame oil in a small saucepan over medium heat; bring to a boil.
  3. 3 Stir water and cornstarch together in a small bowl until cornstarch is dissolved; pour into boiling broth. Stir in food coloring.
  4. 4 Slowly pour in beaten egg, stirring constantly in one direction to form thin egg ribbons. Season soup with white pepper and salt.
  5. 5 Serve hot, garnished with fresh chives. Enjoy!

By Darren

Spicy Cucumber Soup
Soup American

Spicy Cucumber Soup

4.2

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until very soft, about 10 minutes. Stir in cucumbers, vegetable broth, milk, soy sauce, curry powder, parsley, pepper flakes, cayenne pepper, and sesame oil; bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 10 minutes more.
  2. 2 Fill a blender halfway with hot soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to purée until creamy yet slightly grainy. Pour into a pot. Repeat with remaining soup.

By Chelsea

Chef John's Hot and Sour Soup
Soup Asian

Chef John's Hot and Sour Soup

4.8

Prep
20 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.
  3. 3 Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
  4. 4 Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.
  5. 5 Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.
  6. 6 Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.
  7. 7 Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.
  8. 8 Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.
  9. 9 Enjoy!

By John Mitzewich

Japanese Spinach with Sweet Sesame Seeds
Dinner Japanese

Japanese Spinach with Sweet Sesame Seeds

3.8

Prep
5 min
Cook
2 min
Total
7 min

Instructions

  1. 1 Heat the sesame oil in a large skillet over medium heat until hot. Add the spinach 3 to 4 cups at a time. Cook and stir to wilt, then add more spinach.
  2. 2 Grind the sesame seeds into fine crumbs using a mortar and pestle. When spinach is wilted, move it to the sides of the pan and sprinkle sugar in the center. When the sugar melts, stir in the spinach to coat.
  3. 3 Transfer spinach to a serving plate and sprinkle ground sesame seeds on top.

By Bitchin Kitchen

Seaweed (Nori) Soup
Japanese

Seaweed (Nori) Soup

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Cook ground pork in a large saucepan over medium-high heat until browned. Drain off excess fat and add water. Bring to a boil, then reduce heat to medium, and simmer uncovered for 15 minutes.
  2. 2 Stir in bouillon cube to dissolve. Add water chestnuts and nori. Stir in egg and season with salt. Remove from heat and mix in green onions and sesame oil. Serve immediately.

By ROSEYCAT

Air Fryer Potstickers
Dinner Japanese

Air Fryer Potstickers

3.5

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
  2. 2 Combine pork, water chestnuts, mushrooms, sesame oil, soy sauce, and Sriracha in a large skillet over medium-high heat. Cook and stir until pork is crumbly and no longer pink, about 6 minutes. Remove from heat and let sit until cool enough to handle, about 5 minutes.
  3. 3 Lay 8 dumpling wrappers on a clean work surface. Place a heaping teaspoonful of pork mixture in the middle of each wrapper. Pull both sides up like a taco and pinch the tops until sealed.
  4. 4 Cook in the preheated air fryer for 3 minutes. Use tongs to flip potstickers and cook for 3 minutes more. Transfer to a paper towel-lined plate. Repeat steps 3 and 4 until pork mixture is used up.

By Soup Loving Nicole

Okasan's Japanese Steamed Salmon
Dinner Japanese

Okasan's Japanese Steamed Salmon

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Quarter or halve salmon side; set aside.
  2. 2 Combine chicken broth, ginger, soy sauce, minced onion, mirin, and sesame oil in a large, heavy pot over medium-high heat; bring to a boil, then reduce heat to a simmer.
  3. 3 Place a steamer insert into the pot; arrange salmon in a single layer in the insert. Cover pot; steam, 5 to 7 minutes, checking for desired doneness. Transfer salmon to a platter; keep warm. Remove insert.
  4. 4 Boil broth mixture until reduced into a sauce consistency, 2 to 4 minutes; spoon over salmon.

By Diana71

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

Yakisoba Chicken
Dinner Japanese

Yakisoba Chicken

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm.
  2. 2 In the emptied pan combine the onion, cabbage, and carrots. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy!

By emmaxwell

Japanese Pan Noodles
Dinner Japanese

Japanese Pan Noodles

4.3

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and rinse with cold water. Stir in a few drops of sesame oil.
  2. 2 Heat the remaining sesame oil in a large skillet over medium heat. Cook broccoli until bright green and still crunchy, about 5 minutes. Add green bell pepper and carrots; cook and stir until slightly softened, about 2 minutes. Add zucchini; cook until slightly softened, about 2 minutes more. Add soy sauce, mirin, chili-garlic sauce, and ginger; stir to combine. Mix in the noodles; cook and stir until noodles absorb some of the sauce, 1 to 2 minutes more.

By Kristen Wolfinbarger

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

Teriyaki Sauce and Marinade
Pantry Japanese

Teriyaki Sauce and Marinade

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

By Celeste

Gyoza
Dinner Japanese

Gyoza

4.4

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Heat sesame oil in a large skillet over medium-high heat. Add cabbage, onion, carrot, and garlic; cook and stir until cabbage is limp, 3 to 4 minutes. Add ground pork and egg; cook and stir until pork is browned and crumbly, 5 to 7 minutes.
  2. 2 Make the gyoza: Place about 1 tablespoon pork mixture into the center of a wonton wrapper. Fold wrapper in half over filling, then seal the edges with moistened fingers. Repeat to make remaining gyoza.
  3. 3 Heat vegetable oil in a large skillet over medium-high heat. Cook gyoza in the hot skillet until lightly browned, about 1 minute per side. Add water to the skillet, reduce the heat, cover, and steam gyoza until water is gone. Remove from the heat.
  4. 4 Mix soy sauce and rice vinegar together in a small bowl. Serve as a dipping sauce with gyoza.

By Mersi

My Fly Stir-Fry
Dinner Japanese

My Fly Stir-Fry

4.2

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Slice pork as thinly as possible. Working with partially frozen chops makes this easier. In a medium bowl, mix pork with mirin, rice vinegar, and soy sauce. Cover, and let marinate in refrigerator while you prepare the remaining ingredients.
  2. 2 Slice mushrooms, green pepper, green part of green onions, and set aside. Mince white part of green onions, garlic, and ginger.
  3. 3 Heat wok or large skillet over medium heat, then coat with sesame oil. Saute minced green onion, garlic, and ginger until fragrant. Increase heat to high. Squeeze marinade off pork, and place pork into wok. Reserve marinade. Cook and stir until pork is no longer pink, about 4 minutes. Stir in mushrooms, green pepper, and sliced green onion. Cook, stirring, until vegetables are tender, about 4 minutes. Stir in reserved marinade, and cook about 2 minutes.

By CAROLINEL

Japanese-Style Cabbage Salad
Dinner Japanese

Japanese-Style Cabbage Salad

4.3

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine cabbage, green onions, almond, and sesame seeds in a large bowl.
  2. 2 Make dressing: Whisk together sesame oil, vinegar, sugar, garlic, ginger, salt, and pepper in a small bowl until sugar is dissolved.
  3. 3 Pour dressing over cabbage mixture and toss until well combined.

By Cynthia

Crispy Rice Sushi Bites (Copycat Nobu Recipe)
Appetizer Japanese

Crispy Rice Sushi Bites (Copycat Nobu Recipe)

4.0

Prep
10 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Tightly pack the sushi rice into a square 8x8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer.
  2. 2 Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width. Carefully move the pieces to the hot oil and fry until they reach a deep golden brown color, 2 to 3 minutes on each side. Drain on paper towels.
  3. 3 Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
  4. 4 To assemble, place fried sushi rice on a serving platter. Top with 1 to 2 tablespoons of the spicy tuna mixture. Layer a few slices of avocado on top of each piece. Garnish with a thin drizzle of Sriracha, a jalapeño slice, and a sprinkle of sesame seeds.

By Annie Campbell

Hiyashi Chuka Noodles
Dinner Japanese

Hiyashi Chuka Noodles

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Combine chicken stock, soy sauce, vinegar, sugar, sesame oil, and chili oil in a small bowl, stirring until sugar dissolves.
  2. 2 Bring a saucepan of water to a boil. Cook ramen noodles in the boiling water for 2 minutes. Drain immediately; refrigerate noodles until cold.
  3. 3 Meanwhile, heat a small nonstick skillet over medium heat. Pour in beaten egg and tilt the skillet until egg thinly coats the bottom of the skillet and is firm; fold egg in half and remove from the skillet. Slice cooked egg into thin strips.
  4. 4 Divide cold noodles between serving plates; top with separate piles egg, ham, carrot, and cucumber. Pour soy sauce mixture over top; sprinkle with nori. Serve with hot mustard on the side.

By Mimi

Japanese Tofu Salad
Lunch Japanese

Japanese Tofu Salad

4.6

Prep
35 min
Cook
5 min
Total
100 min

Instructions

  1. 1 Place tofu between two plates. Place a heavy book on top and let sit until tofu has drained, about 1 hour, pouring out expelled liquid every 20 minutes.
  2. 2 Whisk together soy sauce, mirin, rice vinegar, and sesame oil in a small bowl.
  3. 3 Heat vegetable oil in a small pan over medium heat. Add garlic and ginger; gently stir and cook until lightly golden, 1 to 2 minutes. Stir into soy sauce mixture.
  4. 4 Cut pressed tofu into bite-sized pieces, then place into a bowl with tomato, onion, and cilantro. Pour in dressing and toss to coat. Garnish with sesame seeds.

By JOSIE

Chicken Yakisoba
Dinner Japanese

Chicken Yakisoba

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.
  2. 2 Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes.
  3. 3 Stir the chicken mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.

By Allrecipes

Stir-Fried Japanese Ginger Pork
Dinner Japanese

Stir-Fried Japanese Ginger Pork

4.5

Prep
25 min
Cook
11 min
Total
41 min

Instructions

  1. 1 Combine daikon radish, soy sauce, sake, sesame oil, ginger, garlic, and mirin in a large bowl. Add sliced pork; let marinate for 5 minutes.
  2. 2 Heat vegetable oil in a wok or large skillet over medium heat. Add onion; cook and stir until softened, 3 to 5 minutes. Remove pork from marinade and add to the wok; cook and stir until evenly browned, 3 to 5 minutes. Pour in remaining marinade; cover and cook until bubbling, about 5 minutes. Season with salt and black pepper.

By ZAYO

Okonomiyaki
Appetizer Japanese

Okonomiyaki

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper, and zucchini. In a separate bowl, beat together eggs, flour, chicken stock, and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
  2. 2 Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until the bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.

By Sherbg