Skip to content

Type what you have

Cook with

rice vinegar ×
Candied Bacon
Breakfast American

Candied Bacon

4.8

Prep
5 min
Cook
50 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
  3. 3 Place bacon slices on a cooling rack set over a baking sheet.
  4. 4 Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
  5. 5 Remove bacon and brush both sides with brown sugar mixture.
  6. 6 Return bacon to the oven and bake another 5 minutes.
  7. 7 Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.

By John Mitzewich

Air Fryer Vegan Tofu and Asparagus Scramble
Breakfast American

Air Fryer Vegan Tofu and Asparagus Scramble

Prep
10 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Combine 1/2 cup soy sauce, brown sugar, and mirin in a small saucepan and bring to a simmer over medium heat. Cook until sauce has reduced by half, 5 to 10 minutes. Set aside to cool and thicken.
  2. 2 Meanwhile, place raw almonds into a small bowl and cover with water. Soak for at least 10 minutes, then drain. Cut each almond into thirds or smaller chunks if desired.
  3. 3 Press tofu block between paper towels. Place your hands on the top and bottom of the block and firmly squeeze out extra water. Set aside on a cutting board until ready to use.
  4. 4 Place asparagus spears in one layer across the crisping tray in the air fryer basket. Lightly spritz with olive oil cooking spray.
  5. 5 Set air fryer to 375 degrees F (190 degrees C) and cook asparagus for 10 minutes. Pull basket out after 5 minutes to shake vigorously; return basket and continue cooking. Pour cooked asparagus pieces into a large bowl.
  6. 6 Mix olive oil, 1 teaspoon soy sauce, rice vinegar, and garlic powder in a large bowl. Cut tofu block into 1/2- to 1-inch cubes and add to the bowl. Mix carefully to coat tofu cubes on all sides, keeping cubes as intact as possible. Toss cubes with nutritional yeast.
  7. 7 Place seasoned tofu cubes onto the crisping tray in the air fryer basket. Cook at 375 degrees F (190 degrees C) for 10 minutes, shaking vigorously after 5 minutes.
  8. 8 Mix tofu cubes and asparagus pieces together, pressing some of the cubes apart into a semi-scrambled texture. Drizzle sweet soy sauce over the mixture and top with chopped almonds.

By Diana71

Mini Very Berry Pancake Skewers Recipe
Breakfast American

Mini Very Berry Pancake Skewers Recipe

5.0

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Stir rice wine vinegar into milk; set aside to "sour," about 5 minutes.
  2. 2 Whisk soured milk, flour, butter, eggs, sugar, baking soda, baking powder, and salt together in a large mixing bowl until lumps are gone.
  3. 3 Heat a nonstick skillet over medium heat; add oil. Pour ½ tablespoon batter per pancake into skillet; cook until bottom sides golden brown, 1 to 2 minutes. Flip; cook until other side golden brown, 1 to 2 minutes more. Transfer pancakes to a plate. Repeat with remaining batter.
  4. 4 Place 3 to 5 mini pancakes onto each skewer; add raspberries, blueberries, and strawberries to each skewer. Drizzle with maple syrup; sprinkle with confectioners' sugar.

By just a food blog

Dosas (Indian-style Pancakes)
Breakfast Indian

Dosas (Indian-style Pancakes)

3.7

Prep
15 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
  2. 2 To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.

By jweakman

The Perfect Simplified Sushi Vinegar
Dinner Japanese

The Perfect Simplified Sushi Vinegar

4.9

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Stir together rice vinegar, sugar, salt, and lemon juice in a saucepan over low heat until sugar and salt dissolve; do not boil.
  2. 2 Remove from heat and allow to cool completely. Store in the refrigerator.

By TheEatertainmentcom

Homemade Pickled Ginger (Gari)
Pantry Japanese

Homemade Pickled Ginger (Gari)

4.7

Prep
40 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut ginger into chunks.
  3. 3 Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
  4. 4 Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.
  5. 5 Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
  6. 6 Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.
  7. 7 Cut pieces of ginger into paper-thin slices for serving.

By Phoena

Sunomono (Japanese Cucumber Salad)
Salad Japanese

Sunomono (Japanese Cucumber Salad)

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.
  3. 3 Place vinegar, sugar, ginger, and salt in a small bowl; mix well to combine. Add cucumber slices and stir to coat.

By CHRISTYJ

Mom's Sushi Rice
Dinner Japanese

Mom's Sushi Rice

4.7

Prep
10 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until water turns milky white. Pour off cloudy water, being careful not to pour out rice. Repeat 3 or 4 times until you can see rice through 3 inches of water.
  2. 2 Drain rice in a fine strainer, then place into a saucepan along with konbu and 3 cups water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl; set aside.
  3. 3 Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand, covered, for 5 minutes.
  4. 4 Scrape rice into a bowl; remove and discard konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool rice rapidly.

By PUMPKINBIRD

Perfect Sushi Rice
Side Dish Japanese

Perfect Sushi Rice

4.7

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Rinse rice under cold water in a strainer until water runs clear.
  3. 3 Combine rice and water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 12 minutes. Remove from heat; let stand, covered, until tender, 10 minutes more. The rice will continue to steam. Remove lid; let rice cool.
  4. 4 Meanwhile, combine rice wine vinegar, sugar, oil, and salt in a small saucepan over medium heat; cook until sugar has dissolved. Allow to cool.
  5. 5 Stir vinegar mixture into rice. It may look wet at first, but keep stirring; rice will dry as it cools.
  6. 6 Enjoy!

By LucyDelRey

Cucumber and Avocado Sushi
Appetizer Japanese

Cucumber and Avocado Sushi

4.5

Prep
35 min
Cook
25 min
Total
65 min

Instructions

  1. 1 Combine water and rice in a saucepan and bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and water has been absorbed, about 20 minutes. Remove from the heat, stir in vinegar and salt, and set aside to cool for at least 5 minutes.
  2. 2 Cover a bamboo sushi mat with plastic wrap to keep rice from sticking. Place one nori sheet over the plastic. Spread rice evenly onto nori sheet, leaving about a 1/2 inch uncovered at the bottom. Arrange cucumber and avocado across the center of the rice. Lift the mat, roll over cucumber and avocado once, and press down. Unroll, then roll again towards the uncovered end of the nori to make a long roll. Seal roll with a little water if necessary. Repeat to make remaining rolls.
  3. 3 Use a sharp, wet knife to slice each roll into 6 pieces.

By Lexi S

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

Authentic Japanese Scallop Soup with Ramen Noodles
Japanese

Authentic Japanese Scallop Soup with Ramen Noodles

4.1

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a medium pot of water to a boil. Add ramen and cook, breaking up noodles as they soften, until tender yet firm to the bite, about 3 minutes. Drain, rinse with cold water, and drain again. Divide noodles between two soup bowls.
  2. 2 While the ramen is cooking, bring 2 1/2 cups water to a boil in a separate pot. Stir in soy sauce, mirin, dashi powder, and rice vinegar. Reduce the heat to low and add mushrooms, green onions, and ginger; simmer until mushrooms are tender, 3 to 5 minutes. Turn off the heat and cover to keep warm.
  3. 3 Melt butter in a skillet over medium-high heat. Add scallops and cook until opaque in the middle and golden brown on the edges, about 2 minutes per side.
  4. 4 Pour 1/2 of the hot stock into each bowl over ramen, then top with scallops.

By Seth Kolloen

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

Steamed Clams in Butter and Sake
Dinner Japanese

Steamed Clams in Butter and Sake

4.7

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Scrub and rinse clams. Soak clams in a large bowl of cold water for 5 minutes. Drain thoroughly.
  2. 2 Heat a wok or large saucepan over high heat; quickly add sake, mirin and rice wine vinegar. Add clams; cover and cook until clams open, 3 to 4 minutes. Discard any clams that do not open.
  3. 3 Remove any scum that forms on the surface using a spoon or paper towel. Stir in butter, green onion, and soy sauce, tossing to coat clams until butter melts. Arrange clams on a serving plate; drizzle sauce over top. Serve immediately.

By Lilibeth Bernardino Hashimoto

Cream Cheese and Crab Sushi Rolls
Lunch Japanese

Cream Cheese and Crab Sushi Rolls

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in rice vinegar and salt. Allow to cool completely.
  3. 3 Lay out seaweed sheets. Moisten hands with water, then spread cooled rice evenly on each sheet, leaving a 1/2-inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese on top of the rice in a straight line along the side opposite the gap. Roll up sushi from the toppings to the seaweed sheet's exposed end.
  4. 4 Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.

By Samantha

Chakin Sushi
Dinner Japanese

Chakin Sushi

4.0

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Once cooked, spoon rice into a large bowl and allow to cool until it is cool enough to handle.
  2. 2 Meanwhile, beat eggs together with 1/4 teaspoon salt. Brush the bottom of a skillet with vegetable oil, and place over medium heat. Once hot, pour in 1/6 of the egg mixture and spread evenly over the bottom of the pan. Cook until the egg has just firmed, then carefully flip over and cook for a few more seconds to firm the other side. Repeat with remaining egg to create 6 thin sheets.
  3. 3 Stir together vinegar, sugar, and 1 teaspoon salt in a small bowl. Microwave for a few seconds until the mixture is hot; stir until the sugar has dissolved. Fold vinegar and sesame seeds into warm rice.
  4. 4 To assemble, place a large spoonful of rice into the center of each egg sheet. Fold into a square, and tie with a sprig of Italian parsley to secure.

By HIRO

Japanese Potato Salad
Lunch Japanese

Japanese Potato Salad

Prep
15 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Place sliced cucumber in a bowl and sprinkle with a bit of salt. Let sit until tender, about 5 minutes. Squeeze cucumber to remove excess water. Place drained cucumber in a small bowl.
  2. 2 Place potatoes in a pot and rinse to remove extra starch. Drain. Add fresh water to cover. Add eggs and 1/2 teaspoons salt. Place pot over high heat and bring to a boil. Reduce heat to medium and cook until potatoes are tender, 10 to 15 minutes.
  3. 3 Transfer cooked eggs to a bowl filled with cold water. Drain potatoes well and return them to the empty pot. Season with salt and black pepper and mash potatoes while still hot; leave some chunks for texture. Peel eggs, cut into chunks, and add to the pot with the potatoes. Add cucumber, imitation crab, and corn. Add mayonnaise, vinegar, salt, and black pepper to taste.
  4. 4 Chill potato salad before serving, about 30 minutes.

By Haven4Order

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

Homemade Sushi
Dinner Japanese

Homemade Sushi

4.5

Prep
40 min
Cook
25 min
Total
65 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Bring water to a boil in a medium pot; stir in rice. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  3. 3 Mix rice vinegar, sugar, and salt in a small bowl. Gently stir into cooked rice in the pot and set aside.
  4. 4 Lay nori sheets on a baking sheet.
  5. 5 Heat nori in the preheated oven until warm, 1 to 2 minutes.
  6. 6 Center 1 nori sheet on a bamboo sushi mat. Use wet hands to spread a thin layer of rice on top. Arrange 1/4 of the crabmeat, avocado, cucumber, and pickled ginger over rice in a line down the center.
  7. 7 Lift one end of the mat and roll it tightly over filling to make a complete roll. Repeat with remaining ingredients.
  8. 8 Use a wet, sharp knife to cut each roll into 4 to 6 slices.

By 1ORANGE1

Spicy Tuna Sushi Roll
Dinner Japanese

Spicy Tuna Sushi Roll

3.9

Prep
40 min
Cook
20 min
Total
105 min

Instructions

  1. 1 Bring the rice, water, and vinegar to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let stand, covered, for about 10 minutes to absorb any excess water. Set rice aside to cool.
  2. 2 Lightly mix together the tuna, mayonnaise, chili powder, and wasabi paste in a bowl, breaking the tuna apart but not mashing it into a paste.
  3. 3 To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Place about 1 tablespoon each of diced cucumber, carrot, and avocado in a line along the bottom edge of the sheet, and spread a line of tuna mixture alongside the vegetables.
  4. 4 Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces, and refrigerate until served.

By sugarplum9085

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

Vegetarian Nori Rolls
Dinner Japanese

Vegetarian Nori Rolls

4.3

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 In a large saucepan cover rice with water and let stand for 30 minutes.
  2. 2 In a shallow dish combine soy sauce, honey, and garlic. In this mixture, marinate tofu for at least 30 minutes.
  3. 3 Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl, combine cooked rice with rice vinegar.
  4. 4 Place a sheet of nori on a bamboo mat. Working with wet hands, spread 1/4 of rice evenly over nori; leave about 1/2 inch on the top edge of the nori. Place 2 strips of marinated tofu end to end about 1 inch from the bottom. Place 2 strips of cucumber next to tofu, then avocado and carrot.
  5. 5 Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening the top 1/2 inch with water. Repeat with remaining ingredients. Slice with a serrated knife into 1-inch thick slices.

By Anne Buchanan