Type what you have

Ingredients

• miso paste
• sake
• soy sauce
• sugar
• oil
• sea scallop
• water
• butter

Instructions

1. 1 Combine miso paste, sake, soy sauce, and sugar in a small bowl.
2. 2 Heat oil in a skillet over medium heat. Add scallops; cook 3 to 4 minutes. Flip scallops; cook until no longer translucent and cooked through, about 1 minute more.
3. 3 Reduce heat to low; let the skillet cool down for 1 minute. Add miso sauce; cook about 3 minutes, thinning with water if necessary. Add butter; stir until melted.

By Taro Saeki

Ingredients

• soba noodle
• soy sauce
• oyster sauce
• mirin
• olive oil
• green pepper
• onion
• green bean
• spinach

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
2. 2 Meanwhile, combine soy sauce, oyster sauce, and mirin in a small bowl. Set aside.
3. 3 Heat olive oil in a skillet over medium-high heat. Add bell pepper, onion, and green beans and saute until softened but still crisp, 2 to 3 minutes. Add soba noodles and toss with the cooked vegetables. Mix in soy sauce mixture and cook for an additional 1 to 2 minutes. Add baby spinach and cook until desired doneness, 2 to 3 minutes. Serve in a bowl.

By Diana71

Ingredients

• ramen noodle
• butter
• carrot
• zucchini
• onion
• chicken breast
• teriyaki sauce
• salt
• black pepper

Instructions

1. 1 Add 4 cups water to a skillet and bring to a boil. Add ramen and cook until soft, about 5 minutes.
2. 2 Meanwhile, melt butter in another skillet over medium heat. Add carrots, zucchini, and onion and saute until vegetables have softened, about 5 minutes. Add shredded chicken, teriyaki sauce, salt, and pepper and cook until heated through and sauce has thickened, 3 to 5 minutes.
3. 3 Drain ramen and add to the vegetable and chicken mixture. Toss and add more teriyaki as needed.

By grooms86

Ingredients

• salmon side
• chicken broth
• ginger root
• soy sauce
• onion
• mirin
• sesame oil

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

Ingredients

• nori
• tuna
• mayonnaise
• green onion
• hot chile sauce
• sushi rice
• sesame seed

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

Ingredients

• dashi stock
• sugar
• mirin
• soy sauce
• salt
• vegetable oil
• onion
• pork chop
• egg
• short-grain rice

Instructions

1. 1 Mix dashi, sugar, mirin, soy sauce, and salt together in a small bowl.
2. 2 Heat vegetable oil in a small skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in dashi mixture. Lay pork slices carefully on top of the onions. Drizzle eggs around the slices. Cover skillet and cook until eggs are set, about 2 minutes.
3. 3 Divide rice between 2 bowls. Top each with half the onions, eggs, and pork slices.

By otaku

Ingredients

• buckwheat soba noodle
• vegetable oil
• pork tenderloin
• carrot
• onion
• ginger
• garlic
• napa cabbage
• yakisoba sauce
• salt
• black pepper
• pickled red ginger
• nori

Instructions

1. 1 Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
2. 2 Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
3. 3 Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
4. 4 Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.

By veithk

Ingredients

• chicken breast
• olive oil
• salt
• black pepper
• water
• curry sauce mix
• pea
• potato
• cremini mushroom
• carrot
• onion
• jasmine rice

Instructions

1. 1 Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the skillet, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.
2. 2 While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 minutes and 30 seconds; remove and stir until sauce mix is completely dissolved.
3. 3 Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 30 minutes.
4. 4 Meanwhile, bring remaining 3 cups water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
5. 5 Scoop rice into bowls and serve curry chicken on top.

By Idachef

Ingredients

• soy sauce
• sweet cooking wine
• garlic powder
• black pepper
• ginger
• beef
• vegetable oil
• mirin

Instructions

1. 1 Combine soy sauce, mirin, garlic powder, black pepper, and ground ginger together in a bowl. Add sliced beef and mix well. Leave to marinate at least 1 hour.
2. 2 Heat oil in a frying pan over medium-high heat. Fry beef slices, about 10 minutes, and place on a serving dish.
3. 3 Pour leftover marinade into the same frying pan over low heat. Add mirin and simmer until sauce is slightly thickened, 1 to 2 minutes. Pour sauce over beef and serve.

By terryhongzs

Ingredients

• cucumber
• salt
• sugar
• ginger root
• rice vinegar
• soy sauce
• sesame seed

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

Ingredients

• short-grain rice
• water
• nori
• salt
• sesame seed
• shiso
• hijiki

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

Ingredients

• oil
• onion
• potato
• carrot
• water
• curry sauce mix
• ketchup
• worcestershire sauce
• apricot jam
• soy sauce
• curry powder
• chicken breast
• kosher salt
• black pepper
• all-purpose flour
• egg
• panko bread crumb
• peanut oil

Instructions

1. 1 Make curry sauce: Heat oil in a large pot over medium-high heat. Cook onions in hot oil until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.
2. 2 Remove from heat and stir in curry sauce mix until dissolved. Add ketchup, Worcestershire sauce, jam, and soy sauce. Simmer until sauce is thickened, 10 to 15 minutes.
3. 3 Meanwhile, make chicken katsu: Flatten chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper.
4. 4 Place flour onto a large plate, add beaten egg to a small plate, and place bread crumbs onto a second large plate.
5. 5 Press chicken into flour to coat, dip in beaten egg, and press in bread crumbs to coat generously.
6. 6 Heat oil in a large saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into hot oil and fry until golden brown, about 3 minutes per side. An instant-read thermometer inserted into a cutlet should read 165 degrees F (75 degrees C).
7. 7 While chicken is cooking, stir curry powder into sauce until incorporated.
8. 8 Slice chicken into strips and spoon curry sauce over the top to serve.

By Dav3d

Ingredients

• chicken
• scallop
• anchovy
• shrimp
• bonito flake
• ginger
• dashi kombu
• water
• soy sauce
• mirin
• sake
• green onion
• bonito flake
• white sugar
• garlic
• dashi kombu
• ramen noodle

Instructions

1. 1 Place chicken, scallops, anchovies, shrimp, bonito flakes, half the ginger, and kombu in an electric pressure cooker. Add water; close and lock the lid. Select the Soup setting; set timer for 90 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Strain broth through a colander or fine-mesh sieve. Skim the fatty oil off the top of the broth.
3. 3 Combine soy sauce, mirin, sake, green onions, bonito flakes, sugar, garlic, and kombu in a medium saucepan over high heat. Bring to a boil. Reduce heat to low and simmer until flavors blend, about 10 minutes. Strain tare sauce through a fine-mesh sieve into a bowl.
4. 4 Pour 2 tablespoons of tare sauce into a large bowl. Ladle in about 2 cups of broth. Add 1/6 of the ramen noodles. Repeat with remaining tare, broth, and ramen.

By Ice or Rice

Ingredients

• dressing
• teriyaki sauce
• worcestershire sauce
• chili sauce
• soy sauce
• garlic powder
• onion powder
• black pepper
• sirloin steak tip

Instructions

1. 1 Combine teriyaki sauce, Worcestershire, chili sauce, soy sauce, garlic powder, onion powder, and pepper into a resealable plastic bag. Add steak tips. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove steak tips from the marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes; set aside.
4. 4 While the marinade is simmering, place steak tips on the preheated grill and cook for about 10 minutes for medium-rare or medium, flipping once halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
5. 5 Serve steak tips with sauce in a bowl on the side.

By vpecchia

Ingredients

• bamboo skewer
• chicken thigh
• soy sauce
• sake
• mirin
• brown sugar
• green onion
• ginger
• vegetable oil
• mayonnaise
• buttermilk
• sour cream
• white miso paste
• green onion
• garlic
• tarragon
• dill
• chive
• black pepper
• cayenne pepper

Instructions

1. 1 Soak bamboo skewers in water.
2. 2 Prepare the chicken skewers: Cut chicken thighs in half lengthwise along the creases and halve the thicker portions to get 3 or 4 pieces each. Place chicken in a bowl. Pour in soy sauce, sake, mirin, brown sugar, green onions, ginger, and oil. Toss by hand until well combined and brown sugar is dissolved. Cover top in plastic wrap and marinate in the refrigerator for 2 to 6 hours.
3. 3 Make the dressing: Combine mayonnaise, buttermilk, sour cream, and miso in a bowl. Add green onion, garlic, tarragon, dill, and chives. Season with black pepper and cayenne. Whisk dressing until thoroughly combined.
4. 4 Thread chicken pieces onto skewers. Strain marinade into a saucepan and bring to a boil to make the glaze.
5. 5 Preheat a grill for medium-high heat. Grill skewers, basting with some of the reserved marinade, until meat firms up and springs back to the touch, 4 to 5 minutes per side.
6. 6 Serve skewers next to the miso ranch dressing and brush with reserved glaze.

By John Mitzewich

Ingredients

• black fungus
• mirin
• soy sauce
• onion
• brown sugar
• green onion
• garlic
• pork belly
• butcher's twine
• egg
• brown sugar
• miso paste
• ramen noodle
• nori
• fish paste

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Place black fungus in a large bowl; fill with water.
3. 3 Combine mirin, 1/2 cup soy sauce, onion, 1/2 cup brown sugar, 3 chopped green onion bulbs, and garlic in an oven-safe pot over high heat; bring to a boil.
4. 4 Place pork belly skin-side down on a flat work surface. Roll up lengthwise; secure with twine. Place pork belly into mirin mixture; partially cover pot with lid.
5. 5 Bake in the preheated oven until pork is tender and an instant-read thermometer inserted into center reads at least 145 degrees F (63 degrees C), about 4 hours.
6. 6 Fill a bowl with ice and cold water; set aside. Meanwhile, bring a separate pot of water to a boil over high heat; gently add eggs and cook until yolks are barely set, 8 to 10 minutes. Transfer eggs to the bowl of ice water; let sit about 1 minute. Remove eggs from water; peel.
7. 7 Place eggs in a container with 1 cup water, 1/2 cup soy sauce, and 2 tablespoons brown sugar. Dampen a paper towel in soy sauce mixture; cover container with dampened paper towel. Refrigerate 4 hours to overnight.
8. 8 Drain black fungus; add to liquid in pork belly pot. Cover pot with a lid; refrigerate 4 hours to overnight.
9. 9 Skim fungus from top of pork belly mixture; place in a pot with 8 cups water. Fungus should be covered in pork belly fat. Add remaining 1/4 cup soy sauce and miso paste; bring to a boil.
10. 10 Remove and discard skin from pork belly using a knife. Chop meat into pieces of desired thickness. Cut eggs in half lengthwise.
11. 11 Bring a separate pot of water to a boil. Add ramen and cook until noodles are tender yet firm to the bite, stirring occasionally, about 3 minutes. Drain.
12. 12 Place 4 nori slices diagonally in corner of each bowl. Place noodles on top; arrange 2 egg halves and a few pork belly slices separately. Cover with black fungus, top with remaining 3 chopped green onion bulbs, and pour in broth. Top each bowl with a few slices of naruto. Let sit before serving, about 3 minutes.

By Maya Papaya Zimmerman

Ingredients

• rice vinegar
• white sugar
• salt
• lemon

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

Ingredients

• ground beef
• carrot
• red bell pepper
• salt
• black pepper
• zucchini
• soy sauce
• water
• water
• white sugar
• brown sugar
• rice vinegar
• cornstarch
• onion powder
• ginger
• garlic powder

Instructions

1. 1 Combine ground beef, carrots, and bell pepper in a large skillet over medium to medium-high heat; saute for 4 minutes. Sprinkle with salt and pepper. Add zucchini and continue to cook until ground beef is fully cooked through and vegetables are crisp-tender (to your preferred "doneness"), about 5 more minutes.
2. 2 Meanwhile, combine soy sauce, 1/3 cup plus 2 tablespoons water, sugar, brown sugar, vinegar, cornstarch, onion powder, ginger, and garlic powder in a small bowl for the sauce. Whisk until well blended.
3. 3 When the meat and veggies are cooked, whisk sauce once more and pour into the skillet. Use a spatula to mix and get everything off the sides and bottom.
4. 4 Turn the heat up until sauce begins to bubble, stirring occasionally until mixture becomes thickened and glossy. Turn heat off. Taste and adjust seasonings.

By Rebekah Rose Hills

Ingredients

• ground pork
• napa cabbage
• green onion
• egg
• ginger
• garlic
• soy sauce
• sriracha sauce
• sesame oil
• gyoza wrapper
• vegetable oil
• water
• soy sauce
• rice vinegar
• sesame oil
• sriracha sauce

Instructions

1. 1 Prepare the potstickers: Combine ground pork, napa cabbage, green onions, egg, ginger, garlic, soy sauce, Sriracha, and sesame oil in a bowl.
2. 2 Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
3. 3 Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
4. 4 Make the dipping sauce: Mix soy sauce, rice vinegar, sesame oil, and Sriracha together. Serve dipping side alongside gyoza.

By ehagood10

Ingredients

• ground pork
• cabbage
• egg
• spring onion
• soy sauce
• sake
• mirin
• ginger root
• gyoza wrapper
• vegetable oil
• water
• rice wine vinegar
• soy sauce

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

Ingredients

• vegetable oil
• beef chuck
• onion
• ketchup
• worcestershire sauce
• cayenne pepper
• water
• carrot
• chicken bouillon
• potato
• japanese curry roux

Instructions

1. 1 Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
2. 2 Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.

By MMSVA

Ingredients

• garlic
• ginger
• soy sauce
• sake
• mirin
• sesame oil
• black pepper
• cayenne pepper
• white sugar
• salt
• chicken thigh
• potato starch
• canola oil

Instructions

1. 1 Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl.
2. 2 Place chicken in the marinade and mix until thoroughly and evenly coated. Cover and refrigerate for 1 to 10 hours.
3. 3 Set up your dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl.
4. 4 Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place chicken on the wire rack. Repeat to dredge remaining pieces.
5. 5 Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes.
6. 6 Heat oil in a deep fryer to 350 degrees F (175 degrees C).
7. 7 Without crowding, lower chicken carefully into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.

By John Mitzewich

Ingredients

• coriander seed
• fenugreek seed
• cumin seed
• green cardamom pod
• fennel seed
• clove
• star anise
• cinnamon stick
• turmeric
• white peppercorn
• black peppercorn
• allspice
• nutmeg
• butter
• all-purpose flour
• worcestershire sauce
• tomato paste
• butter
• onion
• chicken breast
• garlic
• ginger root
• soy sauce
• salt
• chicken broth
• beef bouillon
• carrot
• potato
• green bell pepper
• apple

Instructions

1. 1 Combine coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds in a large skillet over low heat; toast until lightly golden, 1 to 2 minutes. Add cloves, star anise, and cinnamon stick; toast until fragrant, 1 to 2 minutes. Remove seeds from cardamom pods and return to the skillet, discarding pods.
2. 2 Transfer toasted spice mixture to a spice grinder or mortar and pestle. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder.
3. 3 Melt 3/4 cup butter in a saucepan over medium heat. Whisk in flour and cook until golden brown, 30 to 45 seconds. Stir in 4 tablespoons of the curry powder, Worcestershire sauce, and tomato paste. Remove from heat.
4. 4 Melt 1/2 cup butter in a large pot over low heat. Add onions; cook and stir until golden brown, 30 to 45 minutes. Increase heat to high; add 2 tablespoons curry powder, chicken, garlic, ginger, soy sauce, and salt. Saute until chicken is browned, about 5 minutes. Add chicken broth and bouillon cubes; bring curry to a boil.
5. 5 Stir carrots into the pot; cook until tender, about 5 minutes. Add potatoes; cook until tender, about 5 minutes. Stir in green bell peppers and apples. Cook until soft, about 10 minutes. Stir in curry paste and simmer until sauce thickens and flavors combine, about 5 minutes.

By partumvir

Ingredients

• pork chop
• salt
• black pepper
• egg
• soy sauce
• all-purpose flour
• panko bread crumb
• oil

Instructions

1. 1 Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
2. 2 Whisk egg and soy sauce together in a small bowl.
3. 3 Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
4. 4 Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
5. 5 Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.

By otaku

Ingredients

• ketchup
• soy sauce
• brown sugar
• sherry
• worcestershire sauce
• garlic
• pork breakfast chop
• salt
• black pepper
• egg
• panko bread crumb
• cooking spray

Instructions

1. 1 Make sauce: Whisk together ketchup, soy sauce, brown sugar, sherry, Worcestershire sauce, and garlic in a medium bowl until sugar is dissolved. Set sauce aside.
2. 2 Preheat an air fryer to 350 degrees F (175 degrees C).
3. 3 Prepare pork chops: Lay pork chops on a clean work surface; season with salt and pepper.
4. 4 Beat eggs in a flat dish. Place bread crumbs in a separate flat dish.
5. 5 Dip a pork chop in beaten eggs, then dredge in bread crumbs. Dip again in eggs, then press in bread crumbs to thoroughly coat. Repeat with remaining pork chops.
6. 6 Place pork chops in the basket of the preheated air fryer and spray the tops with nonstick cooking spray. Air-fry for 10 minutes. Flip chops over using a spatula and spray the tops with nonstick cooking spray again. Air-fry for 10 more minutes. An instant-read thermometer inserted into the center of pork chops should read 145 degrees F (63 degrees C).
7. 7 Transfer pork chops to a cutting board and slice. Serve with sauce.

By Soup Loving Nicole

Ingredients

• medium-grain white rice
• water
• rice vinegar
• sugar
• salt
• sesame seed
• bonito flake
• nori
• mayonnaise
• soy sauce
• sesame oil
• sriracha hot sauce
• bay scallop
• shrimp
• cayenne pepper
• sriracha hot sauce
• sesame seed
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse rice and drain. Add rice to a pot and pour in water. Bring to a simmer over high heat, then reduce heat to low. Cover and cook for 20 minutes. Turn off heat and let rest for 10 minutes.
3. 3 While rice cooks, combine rice vinegar, sugar, and salt together in a small bowl until dissolved. Set aside.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a shallow 2-quart baking dish with some sesame oil.
5. 5 Uncover rice and drizzle over seasoned vinegar mixture. Use a fork to break up and fluff rice. Transfer rice into the prepared baking dish. Sprinkle over toasted sesame seeds, bonito flakes, and nori; use a fork to gently stir into the rice.
6. 6 Mix mayonnaise, soy sauce, ½ teaspoon sesame oil, and Sriracha for topping together in a bowl and stir in scallops and shrimp. Spread over rice, and sprinkle cayenne over the top.
7. 7 Bake in the center of the preheated oven until the seafood is just cooked through (or 95% cooked through), about 20 minutes. Turn oven to a high broil setting, and brown the top, 1 to 2 minutes.
8. 8 Garnish the top with more Sriracha, toasted sesame seeds, and green onions before serving.

By John Mitzewich

Ingredients

• soy sauce
• honey
• garlic
• ginger
• chicken thigh
• egg
• panko bread crumb
• vegetable oil
• mayonnaise
• mirin
• honey
• dijon mustard
• soy sauce

Instructions

1. 1 Whisk 1 1/2 tablespoons soy sauce, 1 tablespoon honey, garlic, and ginger together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
2. 2 Remove chicken from marinade and shake off excess. Discard remaining marinade.
3. 3 Beat egg in a bowl until smooth. Add panko bread crumbs to a shallow bowl. Dip chicken into beaten egg. Lift up so excess egg drips back in the bowl. Press into panko until completely coated. Place the breaded chicken, unstacked, onto a plate. Repeat with remaining chicken.
4. 4 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Lower chicken carefully into the hot oil in batches. Fry until golden brown, about 5 minutes. Transfer to paper towels to drain. Repeat with remaining chicken.
5. 5 Whisk Japanese mayonnaise, mirin, 2 tablespoons honey, Dijon mustard, and 1 tablespoon soy sauce together in a bowl; pour sauce over chicken.

By schen1

Ingredients

• soy sauce
• sesame oil
• mirin
• honey
• rice wine vinegar
• sesame seed
• tuna steak
• olive oil
• wasabi paste

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

Ingredients

• clam
• sake
• mirin
• rice vinegar
• butter
• green onion
• soy sauce

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

Ingredients

• chicken breast
• salt
• pepper
• all-purpose flour
• egg
• panko bread crumb
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Season chicken breasts on both sides with salt and pepper.
3. 3 Place flour, beaten egg, and panko crumbs into separate shallow dishes.
4. 4 Coat chicken breasts in flour, shaking off any excess; dip into egg, and then press into panko crumbs until well coated on both sides.
5. 5 Heat oil in a large skillet over medium-high heat. Place chicken in the hot oil, and fry until golden brown, 3 or 4 minutes per side. Transfer to a paper towel-lined plate to drain.
6. 6 Serve and enjoy.

By sakuraiiko