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Chicken Karaage (Japanese Fried Chicken)
Dinner Japanese

Chicken Karaage (Japanese Fried Chicken)

4.5

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Combine soy sauce, sake, and ginger in a large bowl. Add chicken; turn to coat. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
  2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  3. 3 Place cornstarch in a large resealable plastic bag. Add chicken; seal bag and toss until chicken is coated with cornstarch.
  4. 4 Fry chicken in batches until golden brown and juices run clear, 2 to 3 minutes. Drain on paper towels or on a wire rack.

By Brenda Sawyer Adamson

Japanese Ginger Pork
Dinner Japanese

Japanese Ginger Pork

4.5

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix together soy sauce, sake, mirin, and ginger in a large bowl until combined.
  3. 3 Add sliced pork; stir to coat. Cover the bowl and marinate for about 1 hour.
  4. 4 Heat oil in a large skillet or wok over high heat. Sauté pork in hot oil until browned and cooked through; discard marinade. An instant-read thermometer inserted into pork should read at least 145 degrees F (63 degrees C).

By baby23

Michelle's Chicken Yakitori
Dinner Japanese

Michelle's Chicken Yakitori

4.0

Prep
25 min
Cook
10 min
Total
155 min

Instructions

  1. 1 Whisk soy sauce, sake, sugar, and ginger together in a bowl. Add chicken cubes; toss to coat. Marinate in the refrigerator for 2 to 3 hours.
  2. 2 Thread chicken cubes and green onions onto skewers.
  3. 3 Pour marinade into a small saucepan over medium heat; bring to a simmer. Reduce heat to low and keep warm.
  4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill skewers until chicken is browned, for 3 minutes. Flip and brush with warm marinade. Cook until second side is browned, about 3 minutes more.

By MICHELLE0011

Yakitori Don
Dinner Japanese

Yakitori Don

4.5

Prep
20 min
Cook
20 min
Total
1480 min

Instructions

  1. 1 Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.
  2. 2 Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan.
  3. 3 Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is reduced to a nice thick sauce and chicken pieces are fully cooked.

By Jana Marko

Okinawa Shoyu Pork
Dinner Japanese

Okinawa Shoyu Pork

4.6

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Place pork belly into a large pot; cover with water by about 1-inch. Bring to a boil over medium-high heat; simmer for 2 minutes. Discard water; fill pot with fresh water to cover pork by about 1-inch. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until pork begins to soften, about 1 hour.
  2. 2 Transfer pork to a cutting board and cool for 3 to 5 minutes; slice off and discard thick skin. Cut remaining pork meat into 1-inch wide slices. Set aside.
  3. 3 Combine soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic in a large saucepan; bring to a boil over high heat. Add sliced pork belly; bring to a boil, then reduce heat to low. Place a sheet of aluminum foil directly over meat and sauce; simmer uncovered until pork is tender, 30 to 45 minutes, turning the pork several times to cook evenly.

By Diana71

Miso Braised Pork
Dinner Japanese

Miso Braised Pork

4.6

Prep
15 min
Cook
210 min
Total
225 min

Instructions

  1. 1 Heat canola oil in a large Dutch oven over medium-high heat until hot. Sear pork slices until well browned on both sides, then remove. Stir in the garlic and ginger, cook until fragrant, about 30 seconds. Add the water, soy sauce, brown sugar, and miso; bring to a simmer, scraping the bottom of the pan to dissolve the caramelized juices.
  2. 2 Place pork into pot, add additional water if needed to cover pork with the sauce. Then, reduce heat to medium-low, cover, and simmer for 3 hours until the pork is tender, and the sauce has thickened.

By Renee from Hawaii

Beef Teppanyaki
Dinner Japanese

Beef Teppanyaki

5.0

Prep
10 min
Cook
10 min
Total
80 min

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

Karaage Chicken
Dinner Japanese

Karaage Chicken

Prep
10 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Combine soy sauce, sake, oil, ginger, and garlic in a bowl and whisk to combine. Add chicken pieces and mix well with the marinade. Marinate at room temperature for 15 to 20 minutes.
  2. 2 Heat oil in a large saucepan to 350 degrees F (175 degrees C).
  3. 3 Combine flour and cornstarch on a plate. Coat marinated chicken with flour-cornstarch mixture.
  4. 4 Fry chicken pieces in batches until lightly browned, about 3 minutes. Remove from the hot oil, transfer to a wire rack, and allow to rest for 3 minutes.
  5. 5 Increase heat until oil is 375 degrees F (190 degrees C). Fry chicken pieces for another 1 to 2 minutes in the hot oil until very crisp.

By Taro Saeki

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

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

Teriyaki Rib Eye Steaks
Dinner Japanese

Teriyaki Rib Eye Steaks

4.6

Prep
10 min
Cook
15 min
Total
145 min

Instructions

  1. 1 Whisk soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger together in a large glass or ceramic bowl. Pierce steaks several times with a fork. Add steaks to bowl; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator at least 2 hours.
  2. 2 Cook steaks in a hot skillet, wok, or hibachi over medium heat, 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By Agent48

Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter
Dinner Japanese

Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter

4.5

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Heat olive oil in a large ovenproof skillet over high heat until lightly smoking. Season filets to taste with salt and pepper. Sear until golden brown on both sides, about 3 minutes per side. Transfer to oven, and cook to desired doneness, about 12 minutes for medium-rare. When done, allow steaks to rest out of the pan for 5 minutes.
  3. 3 Meanwhile, melt 3 tablespoons butter in a saucepan over medium-high heat. Stir in ginger and garlic, and cook until translucent and aromatic, but not browned, about 1 1/2 minutes. Add shiitake mushrooms and cook 3 to 4 minutes, until softened. Pour in the sake and mirin and simmer until reduced by half. Melt the remaining 3/4 cup butter, then reduce heat to medium-low, and cook until the butter browns, 6 to 8 minutes. Once browned, season to taste with salt and pepper, and stir in the chives. Spoon sauce over steaks to serve.

By Ryan Nomura

Chicken Hekka
Dinner Japanese

Chicken Hekka

4.3

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Cut chicken meat into bite size pieces. In a medium bowl combine the sugar, soy sauce, and mirin wine. Mix well, and set aside.
  2. 2 In a skillet or wok, heat oil over medium-high heat. Squeeze juice from grated ginger into wok, add grated ginger, and stir fry until brown. Discard ginger fibers. Increase heat to high, and stir in chicken. Season with soy sauce mixture, and cook for 2 more minutes.
  3. 3 One at a time add the carrots, onions, bamboo shoots, mushrooms, and watercress. Stir after each addition. Add rice noodles; cook, stirring, for about 3 more minutes, or until done.

By Jim

Authentic Yakisoba
Dinner Japanese

Authentic Yakisoba

5.0

Prep
30 min
Cook
25 min
Total
55 min

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

Karaage (Japanese Fried Chicken)
Dinner Japanese

Karaage (Japanese Fried Chicken)

4.9

Prep
20 min
Cook
10 min
Total
105 min

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

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

Japanese-Style Deep Fried Chicken
Dinner Japanese

Japanese-Style Deep Fried Chicken

4.5

Prep
20 min
Cook
20 min
Total
70 min

Instructions

  1. 1 In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and stir to coat. Cover, and refrigerate for 30 minutes.
  2. 2 Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
  3. 3 In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

By AMY

Karaage (Japanese Fried Chicken) with Honey Mayoster Sauce
Dinner Japanese

Karaage (Japanese Fried Chicken) with Honey Mayoster Sauce

4.8

Prep
15 min
Cook
5 min
Total
500 min

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

Instant Pot Japanese Curry
Dinner Japanese

Instant Pot Japanese Curry

4.5

Prep
30 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil in the pot. Add onion; saute until almost translucent, about 3 minutes. Add beef, garlic, and ginger; saute until beef begins to brown, about 3 minutes more. Mix in potatoes and carrots. Cook, stirring constantly, for 2 minutes. Season with salt and pepper.
  2. 2 Pour beef broth, apple, ketchup, and soy sauce into the pot. Break up curry roux into blocks and place on top of the beef mixture. Do not mix the blocks into the broth.
  3. 3 Turn Saute function off. Close and lock the lid. Seal valve. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir broth to incorporate all the curry roux blocks, which should have melted over the top.

By Diana71

Mapo Tofu (Microwave Recipe)
Dinner Japanese

Mapo Tofu (Microwave Recipe)

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Drain tofu and wrap in paper towels; place in a microwave-safe bowl. Microwave for 2 minutes. Unwrap tofu and slice into 3/4-inch cubes.
  2. 2 Whisk miso paste, soy sauce, sesame oil, sugar, oyster sauce, doubanjiang, ginger, and garlic together in a bowl.
  3. 3 Whisk 1 tablespoon water and cornstarch together in a small bowl until smooth; set aside.
  4. 4 Combine miso paste mixture, remaining water, ground beef, and ground pork in a large microwave-safe bowl. Cover and microwave at 600W for 4 minutes. Drain liquid into cornstarch mixture; mix well.
  5. 5 Carefully stir tofu, cornstarch mixture, and green onion into ground meat mixture. Cover and microwave until flavors combine, about 4 minutes.

By Pearl Ishizaki

Tofu Chanpuru
Dinner Japanese

Tofu Chanpuru

3.0

Prep
20 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Wrap tofu in a paper towel; microwave for 1 minute. Squeeze extra water from tofu; wrap in a dry paper towel. Set aside to drain extra water, about 5 minutes. Remove paper towel; cut tofu into cubes.
  2. 2 Combine luncheon meat, garlic, and ginger in a bowl; set aside. Whisk sake, miso paste, soy sauce, and sugar together in a separate bowl until well combined; set aside.
  3. 3 Heat 2 teaspoons oil in a large skillet over medium heat. Add eggs; cook and stir until scrambled and cooked through, about 5 minutes. Transfer eggs to a plate. Add tofu to the same skillet; cook and stir until browned on all sides, 5 to 10 minutes. Transfer tofu to the plate with eggs. Add luncheon meat mixture to the same skillet; cook and stir until cooked through and garlic is lightly browned, about 5 minutes.
  4. 4 Heat remaining 2 teaspoons oil in a separate skillet over medium heat. Add cabbage, onion, carrots, and mushrooms; cook and stir until onion is translucent and cabbage is softened, 10 to 12 minutes.
  5. 5 Add scrambled eggs, tofu, luncheon meat mixture, and sake mixture to cabbage mixture; stir to combine. Cook until heated through, about 1 minute. Garnish with green onion.

By Zhora Autumn

Ground Beef Teriyaki
Dinner Japanese

Ground Beef Teriyaki

4.9

Prep
20 min
Cook
20 min
Total
40 min

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

Gyoza (Japanese Potstickers)
Dinner Japanese

Gyoza (Japanese Potstickers)

4.9

Prep
40 min
Cook
15 min
Total
55 min

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

Delightful Japanese Pork and Leek Gyoza
Dinner Japanese

Delightful Japanese Pork and Leek Gyoza

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Combine soy sauce, rice vinegar, sesame oil, and chili sauce in a small mixing bowl for dipping sauce. Set aside.
  2. 2 Combine pork, leeks, mushrooms, garlic, rice wine, soy sauce, ginger, sesame oil, salt, and pepper in a large bowl. Mix well to form a uniform mixture.
  3. 3 Take one round dumpling wrapper and put 2 tablespoons of the pork mixture on 1/2 of the wrapper. Leave approximately 1/8 inch space from the end of the dumpling. Using a brush or your finger, apply a thin coat of water all along the open space. Fold the wrapper over and push down, so the two sides get "glued" together and form a half moon. Use a fork to pinch down on the edges of the half moon to seal. Repeat to make remaining dumplings.
  4. 4 Heat 1 tablespoon of oil in a large nonstick pan over medium heat. Place the dumplings into the pan in one layer; do not overcrowd. Cook the dumplings for 3 to 4 minutes.
  5. 5 Without flipping the dumplings, pour about 4 tablespoons of water into the pan and cover immediately. Allow the dumplings to steam until the water has evaporated and the meat inside has cooked, 3 to 4 minutes.
  6. 6 Remove the lid and pour remaining tablespoon of oil into the pan and let the dumplings crisp up from the bottom; do not flip-gyoza should only be crisp on one side and steamed on the other. Place the dumplings browned-side up on a plate. Repeat with remaining dumplings and more oil as necessary. Serve with the dipping sauce.

By Aroma and Essence

Japanese Shoyu Ramen (Pressure Cooker)
Dinner Japanese

Japanese Shoyu Ramen (Pressure Cooker)

5.0

Prep
10 min
Cook
115 min
Total
135 min

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

Pineapple Chicken Teriyaki
Dinner Japanese

Pineapple Chicken Teriyaki

3.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Combine water, 1/4 cup plus 5 tablespoons soy sauce, molasses, ginger, and garlic in a saucepan and bring to a gentle boil, about 5 minutes. Combine water and cornstarch in a bowl; add to saucepan and stir until slightly thickened, about 3 minutes. Set sauce aside.
  2. 2 Heat oil in a large wok or frying pan over medium heat until sizzling. Add garlic, red pepper flakes, and chicken. Cook until chicken is no longer pink inside, 5 to 7 minutes. Transfer to a bowl and set aside. Add frozen vegetables and water chestnuts to wok and cook until heated through, about 10 minutes. Add drained pineapple and prepared sauce; bring mixture to a simmer, about 5 minutes.
  3. 3 Meanwhile, combine reserved pineapple juice and cornstarch in a small bowl. Add mixture to wok and stir until slightly thickened, about 1 minute. Remove from heat and quickly stir in sesame oil.

By Margaret Parrish

Tonkatsu Shoyu Ramen (Pork Cutlet Soy Sauce Ramen)
Dinner Japanese

Tonkatsu Shoyu Ramen (Pork Cutlet Soy Sauce Ramen)

4.5

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Fill a small pot halfway with water. Bring to a boil; add egg and cook in boiling water for 15 minutes. Drain. Run cold water over egg and set aside to cool.
  2. 2 Pour sesame oil into a large skillet. Lay pork slices in oil. Cover pork with 1 tablespoon olive oil, 1/2 tablespoon sesame seeds, 1/2 of the basil, and 1/2 of the sage. Flip and cover pork with these remaining ingredients: 1 tablespoon olive oil, 1/2 tablespoon sesame seeds, basil, and sage.
  3. 3 Cook pork, covered, over medium-low heat, until evenly browned on the bottom, about 5 minutes. Flip and continue cooking until second side is browned, about 5 minutes more. Remove from heat.
  4. 4 Bring a large pot of water to a boil. Cook ramen noodles in boiling water until tender, about 3 minutes. Drain in a colander set in the sink; rinse noodles until water runs clear. Return noodles to the pot.
  5. 5 Stir kombu, bonito stock, soy sauce, and miso paste into noodles. Cook, stirring with chopsticks, over medium heat, until miso paste is dissolved, 3 to 5 minutes. Transfer noodles to a serving bowl.
  6. 6 Peel and cut egg in half lengthwise. Place egg, pork slices, and fish paste slices over noodles. Garnish with tonkatsu sauce, ginger, green onion, and black pepper.

By bvncbvnc

Tsukune (Japanese Chicken Meatballs)
Dinner Japanese

Tsukune (Japanese Chicken Meatballs)

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Heat oil in a small pot over low heat. Add 1 teaspoon ginger and garlic; cook and stir until slightly browned, about 2 minutes. Stir in 1/4 cup tamari, 1/4 cup sake, mirin, brown sugar, and sesame seeds; simmer until glaze is slightly thickened, about 5 minutes.
  2. 2 Combine ground chicken, green onions, carrot, bread crumbs, egg, miso paste, 2 tablespoons ginger, potato starch, seaweed, 1 tablespoon tamari, 1 tablespoon sake, soy sauce, white sugar, and paprika in a large bowl; mix until becomes a thick paste, about 5 minutes. Roll ground chicken mixture into balls the size of your palm; flatten slightly into patties.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 4 Cook on the preheated grill until well-browned, 3 to 4 minutes. Flip; continue cooking until browned on other side, 2 to 3 minutes. An instant-read thermometer inserted into centers should read 165 degrees F (74 degrees C).
  5. 5 Brush glaze over meatballs before serving.

By garywhinton

Grilled Chicken Teriyaki Skewers with Miso Ranch
Dinner Japanese

Grilled Chicken Teriyaki Skewers with Miso Ranch

5.0

Prep
30 min
Cook
15 min
Total
165 min

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