Type what you have

Ingredients

• ✓ white sugar
• rice vinegar
• 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

• ✓ white sugar
• cucumber
• rice wine vinegar
• soy sauce
• sesame seed

Instructions

1. 1 Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
2. 2 Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

By Kelly Joy

Ingredients

• ✓ white sugar
• sushi rice
• konbu kelp
• water
• rice vinegar
• salt

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

Ingredients

• ✓ white sugar
• sesame seed
• water
• soy sauce
• spinach
• salt

Instructions

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

By chefcs

Ingredients

• ✓ white sugar
• soy sauce
• sake
• mirin
• salmon fillet
• vegetable oil

Instructions

1. 1 Mix the soy sauce, sake, mirin, and sugar in a shallow dish; place the salmon fillets in the dish, skin side up. Cover and refrigerate 2 hours or overnight.
2. 2 Heat the vegetable oil in a wok or skillet over medium-high heat. Drain the salmon and reserve the marinade. Pan fry the salmon 4 to 5 minutes per side, gradually adding the marinade to the pan, this will intensify the flavor and help to keep the salmon moist. Serve once the salmon is cooked through and is easily flaked with a fork.

By Sarah Davies

Ingredients

• ✓ white sugar
• ground beef
• ginger
• soy sauce
• sake
• mirin

Instructions

1. 1 Heat a skillet over medium heat; cook and stir beef until cooked through, 5 to 7 minutes. Add ginger and stir well. Stir soy sauce, sake, mirin, and sugar into beef mixture; bring to a boil and cook for 1 minute more.

By ZAYO

Ingredients

• ✓ white sugar
• green bean
• firm tofu
• tahini
• white miso paste
• soy sauce
• salt

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 5 to 7 minutes. Drain, allow to cool slightly, and slice on the diagonal. Transfer to a bowl.
2. 2 Mash tofu with a fork as much as possible. Mix in tahini and miso paste. Season with soy sauce, sugar, and salt. Blend with an immersion blender until it is the consistency of yogurt.
3. 3 Pour dressing over green beans and mix to combine.

By Diana71

Ingredients

• ✓ white sugar
• sushi rice
• kombu
• water
• rice wine
• mirin
• salt

Instructions

1. 1 Place rice in the insert of a multi-functional pressure cooker (such as Instant Pot). Add enough water to cover and rinse rice, mixing it in a circular motion. Strain through a sieve. Repeat until water comes out clear, about five rinses total. Spread drained rice onto a clean cloth and let dry for 10 to 15 minutes.
2. 2 Clean kombu gently with a damp towel, but do not remove the white powder, which is important for the umami flavor. Break off a small piece of kombu and place into a small saucepan.
3. 3 Place remaining kombu into the Instant Pot with rice and 1 1/4 cups water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure on the Instant Pot using the natural-release method according to manufacturer's instructions, about 8 minutes. Release any additional pressure carefully using the quick-release method. Unlock and remove the lid.
5. 5 While the pressure is releasing, add rice wine, hon mirin, sugar, and sea salt to the saucepan. Heat over low heat until sugar and salt have dissolved; do not boil.
6. 6 Use a rice paddle to gently scrape rice into a glass or ceramic bowl; remove and discard kombu.
7. 7 Remove and discard the smaller kombu piece from the vinegar mixture. Sprinkle vinegar mixture over rice and cut it in with the rice paddle. Stir until vinegar mixture is well incorporated and no lumps of rice remain. Allow to cool to room temperature, fanning the rice with a piece of cardboard if desired to speed up cooling.

By Buckwheat Queen

Ingredients

• ✓ white sugar
• soba noodle
• dashi stock
• soy sauce
• mirin
• sesame seed
• green onion
• nori

Instructions

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

By BRENNA3

Ingredients

• ✓ white sugar
• wooden skewer
• chicken thigh
• scallion
• sake
• soy sauce
• mirin
• vegetable oil

Instructions

1. 1 Soak 10 wooden skewers in cold water for 15 minutes.
2. 2 Thread chicken pieces onto the soaked skewers, alternating with scallions.
3. 3 Combine sake, soy sauce, mirin, and sugar in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Reserve 1/2 of the sauce for dipping.
4. 4 Heat a grill pan over high heat and lightly brush with vegetable oil. Add skewers and cook until chicken is no longer pink in the center, basting frequently with 1/2 of the sauce, 7 to 10 minutes per side.

By ChefJackie

Ingredients

• ✓ white sugar
• sushi rice
• egg
• salt
• vegetable oil
• rice vinegar
• salt
• black sesame seed
• parsley

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

Ingredients

• ✓ white sugar
• corn syrup
• soy sauce
• sake
• hoisin sauce
• white miso paste
• red miso paste
• ginger root
• garlic
• shallot
• canola oil
• sea bass fillet

Instructions

1. 1 Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.
4. 4 While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.

By MissGleasonSanchezApostolides

Ingredients

• ✓ white sugar
• ✓ white sugar
• water
• white rice
• rice vinegar
• salt
• hamachi
• tuna
• shrimp
• egg
• salt
• wasabi paste
• nori

Instructions

1. 1 Bring water and rice 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. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
2. 2 Prepare fish for wrapping by slicing against the grain into thin pieces about 2 inches long and 1 inch wide. Refrigerate until ready to use.
3. 3 Whisk eggs, 1/2 teaspoon sugar, and 1/4 teaspoon salt together in a bowl. Pour about 1/4 of the mixture in a thin layer in a large greased skillet over medium heat. Cook without stirring until cooked through, about 2 to 3 minutes. Roll into a log and set in one side of the pan. Repeat with 1/4 of the egg mixture, rolling each log into a new log, to create one large log. Slice omelet on the diagonal into pieces about 1/2-inch thick.
4. 4 Place a piece of fish or shrimp in your hand and smear it lightly with wasabi paste if desired. Grab 1 to 2 tablespoons of rice and roll it into a small nugget in your hand. Place the rice ball on top of the fish or shrimp, squeezing gently to make it adhere. Set aside while you assemble the remaining pieces of fish and shrimp.
5. 5 Take a slice of egg omelet in your hand, grab 1 to 2 tablespoons of rice, and roll it into a small nugget in your hand. Place the rice ball on top of the egg, squeezing gently to make it adhere.
6. 6 Wrap a strip of nori around each package; moisten one end of the nori strip and seal to join.

By Allrecipes

Ingredients

• ✓ white sugar
• chicken tender
• garlic salt
• all-purpose flour
• egg
• panko bread crumb
• vegetable oil
• ketchup
• soy sauce
• worcestershire sauce
• cayenne pepper

Instructions

1. 1 Place chicken in a bowl and sprinkle with garlic salt. Toss to coat and let sit for 5 minutes.
2. 2 Meanwhile, place flour in a bowl. Place eggs in a second bowl. Place bread crumbs in a third bowl. Toss chicken in the flour, dip in the eggs, and toss in the bread crumbs.
3. 3 Heat 2 inches of oil in a cast iron pan over medium heat. Lower chicken carefully into the hot oil in batches. Fry until golden brown, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
4. 4 Meanwhile, combine ketchup, soy sauce, sugar, and Worcestershire sauce in a saucepan over medium heat. Cook, stirring occasionally, until sugar has dissolved, 6 to 8 minutes.
5. 5 Serve chicken with the sauce.

By meloakley

Ingredients

• ✓ white sugar
• chicken breast
• soy sauce
• mirin
• vegetable oil
• ginger
• carrot
• onion
• bamboo shoot
• mushroom
• watercress
• rice noodle

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

Ingredients

• ✓ white sugar
• chicken stock
• soy sauce
• white vinegar
• sesame oil
• chili oil
• ramen noodle
• egg
• ham
• carrot
• cucumber
• nori
• mustard

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

Ingredients

• ✓ white sugar
• vegetable oil
• beef sirloin
• soy sauce
• monosodium glutamate
• chicken broth
• onion
• celery
• bamboo shoot
• green onion
• mushroom
• water chestnut
• cornstarch

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Brown beef in hot oil, then stir in soy sauce, MSG, broth, and sugar. Mix in onion and celery, and cook until tender. Stir in bamboo shoots, green onions, mushrooms, and water chestnuts. Reduce heat to medium, stir in cornstarch, and simmer until sauce is thickened.

By Sara

Ingredients

• ✓ white sugar
• dashi stock
• soy sauce
• mirin
• shirataki noodle
• canola oil
• beef top sirloin
• onion
• carrot
• celery
• mushroom
• green onion
• firm tofu

Instructions

1. 1 Gather all ingredients.
2. 2 Combine dashi, soy sauce, mirin, and sugar in a bowl; set aside.
3. 3 Soak noodles in boiling water for 1 minute. Drain, rinse under cold water, and drain again.
4. 4 Heat 2 tablespoons oil in a pot over medium heat. Add beef; cook and stir until no longer pink, 2 to 3 minutes. Transfer beef to a plate.
5. 5 Add remaining 1 tablespoon oil to the pot and heat over medium heat. Add onion, carrots, celery, and mushrooms; cook and stir until softened, about 4 minutes.
6. 6 Add dashi mixture, noodles, beef, tofu, and green onions; bring to a simmer.
7. 7 Remove from the heat and ladle hot sukiyaki into four bowls.

By Allrecipes

Ingredients

• ✓ white sugar
• egg
• salt
• black pepper
• garlic
• ginger
• sesame oil
• soy sauce
• chicken bouillon granules
• chicken breast
• potato starch
• rice flour
• oil

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

Ingredients

• ✓ white sugar
• water
• soy sauce
• sake
• beef
• firm tofu
• chinese cabbage
• yam noodle
• shiitake mushroom
• enoki mushroom
• green onion
• vegetable oil
• egg

Instructions

1. 1 Combine water, soy sauce, sugar, and sake in a bowl; set broth aside on the table.
2. 2 Arrange beef, tofu, cabbage, yam noodles, shiitake mushrooms, enoki mushroom, and green onion on separate plates on the table.
3. 3 Heat oil in an electric skillet or a large skillet set over a hot plate on the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushroom, and green onion; simmer until softened, about 5 minutes.
4. 4 Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
5. 5 Crack eggs into separate small bowls; beat lightly. Serve sukiyaki with eggs for dipping.

By Brenda Sawyer Adamson

Ingredients

• ✓ white sugar
• garlic
• ginger
• soy sauce
• sake
• mirin
• sesame oil
• black pepper
• cayenne pepper
• 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

• ✓ white sugar
• glutinous white rice
• water
• rice wine vinegar
• salt
• nori
• avocado
• atlantic salmon
• green onion
• sriracha mayonnaise
• hoisin sauce
• black sesame seed
• sesame seed
• wasabi paste
• pickled ginger

Instructions

1. 1 Rinse rice in a strainer under cold running water until water runs clear. Combine rice and water in a saucepan. Bring to a boil over medium-high heat, reduce heat to low, cover, and cook for 20 minutes. Remove from heat.
2. 2 Meanwhile, combine rice wine vinegar, sugar, and salt in a small saucepan. Cook over medium heat until sugar dissolves. Remove and allow to cool. Stir vinegar mixture into the cooked rice - rice will dry as it cools. Allow rice to cool completely, about 30 minutes.
3. 3 Place a sheet of nori onto a sushi mat. Place about 1/2 cup rice on top and, using a rice paddle, spread rice onto the nori sheet.
4. 4 Flip nori over so rice is facing down. Arrange 3 to 4 avocado slices, about 2 ounces salmon, 1 strip green onion, and 2 teaspoons Sriracha mayonnaise down the middle of the nori sheet.
5. 5 Carefully, but tightly, roll nori up by closing in on the ingredients to form a roll. Drizzle each roll with hoisin sauce and more Sriracha mayonnaise and sprinkle with both types of sesame seeds.
6. 6 Slice each sushi roll into 8 pieces. Serve with a dollop of wasabi and pickled ginger on the side.

By thedailygourmet

Ingredients

• ✓ white sugar
• milk
• steamed bun flour
• salt
• olive oil
• ground beef
• shiitake mushroom
• green onion
• cornstarch
• sugar
• soy sauce
• oyster sauce
• sesame oil
• salt
• five-spice powder
• black pepper

Instructions

1. 1 Mix milk and sugar for dough together in a bowl. Pour bun flour into another bowl and add gradually the milk mixture, stirring with a spatula.
2. 2 Form the dough into a ball and knead with your hands for about 20 minutes. Add olive oil and knead for 10 minutes more.
3. 3 Transfer dough to a dry bowl, cover with a towel, and let rest for 30 minutes.
4. 4 Combine beef, mushrooms, green onions, cornstarch, sugar, soy sauce, oyster sauce, sesame oil, salt, five-spice powder, and pepper in a bowl with your hands until thoroughly mixed. Form the filling into 12 equally sized meatballs.
5. 5 Roll dough on a lightly floured surface and cut into 12 equal pieces. Roll each piece out with a rolling pin to a circle, no more than 5 inches in diameter.
6. 6 Cover each meatball with a dough circle, pinching the edges to close.
7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beef buns, working in batches as needed, cover, and steam until meat is no longer pink, about 45 minutes.

By Mike Crdova

Ingredients

• ✓ white sugar
• firm tofu
• luncheon meat
• garlic
• ginger
• sake
• miso paste
• soy sauce
• vegetable oil
• egg
• cabbage
• onion
• carrot
• mushroom
• green onion

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

Ingredients

• ✓ white sugar
• ground beef
• carrot
• red bell pepper
• salt
• black pepper
• zucchini
• soy sauce
• water
• water
• 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

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

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

• ✓ white sugar
• paprika
• soy sauce
• cooking sake
• tamari
• seaweed
• potato starch
• ginger
• red miso paste
• egg
• panko bread crumb
• carrot
• green onion
• ground chicken
• sesame seed
• brown sugar
• mirin
• cooking sake
• tamari
• garlic
• ginger
• vegetable oil

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

Ingredients

• ✓ white sugar
• corn

Instructions

1. 1 Pour the corn and liquid into a medium saucepan, and stir in sugar. Bring to a boil, then cook over medium heat so that the mixture is only simmering, not boiling. Simmer, stirring often, until the liquid has dried up, and corn is coated, about 20 to 30 minutes. Be patient and don't let it get too hot, or the corn will have a harder texture. Serve this right away and enjoy!

By Leila

Ingredients

• ✓ white sugar
• lemon juice
• corn

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice until sugar is dissolved.
3. 3 Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let corn cook in the hot water until tender, about 10 minutes.
4. 4 Serve and enjoy!

By heatherjane

Ingredients

• ✓ white sugar
• walnut
• water

Instructions

1. 1 Lightly grease a baking sheet. In a 1 quart glass measure, combine walnut halves, sugar, and water. Cook in microwave oven on high setting for 8 to 8 1/2 minutes, or until sugar has caramelized. Stir several times during cooking. Pour out onto prepared baking sheet, and separate into pieces. Let cool completely. store in an airtight container.

By Sharon Sisson