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Japanese Tamago Egg
Lunch Japanese

Japanese Tamago Egg

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved. Lightly grease a tamago pan or a small nonstick skillet and heat over medium heat.
  3. 3 Pour a thin layer of egg mixture into the hot pan and swirl to coat the pan. Cook until egg layer is firm on the bottom but still slightly liquid on top, about 1 minute.
  4. 4 Then lift up one edge using a spatula and roll up the egg layer.
  5. 5 Push omelet roll to one side of the skillet. Oil the skillet again and pour in another thin layer of egg, lifting the first omelet roll up slightly to allow the egg to flow underneath.
  6. 6 Roll up the first omelet in the new layer of egg and push omelet to the edge of the skillet as before.
  7. 7 Repeat the process with the remaining egg mixture, oiling the pan each time if needed.
  8. 8 Remove rolled omelet to a serving platter and cut into 6 equal pieces to serve.

By Pokerman11

Tamagoyaki (Japanese Rolled Omelette)
Lunch Japanese

Tamagoyaki (Japanese Rolled Omelette)

4.5

Prep
5 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Whisk eggs, dashi stock, sugar, mirin, and soy sauce together in a bowl.
  2. 2 Heat ⅓ oil in a large nonstick skillet over medium-high heat. Add about ⅓ egg mixture; quickly swirl the pan to evenly cover the bottom. Start rolling up omelette from one side to the other as soon as it is set.
  3. 3 Keep roll to one side; add ⅓ more oil to the skillet and ⅓ more egg. Swirl the pan, ensuring entire bottom is covered, including around and underneath first roll; cook until set. Roll up omelette starting from side with first roll, and including first roll, so you end up with one roll.
  4. 4 Repeat process with remaining ⅓ each oil and egg and so you end up with one roll; transfer to a bamboo rolling mat. Roll up omelette tightly; cool about 3 minutes.
  5. 5 Unwrap omelette; slice into 6 pieces. Serve warm or cold.

By ChefJackie

Asian Green Bean Salad
Lunch Japanese

Asian Green Bean Salad

5.0

Prep
10 min
Cook
11 min
Total
51 min

Instructions

  1. 1 Place green beans in a pot with water to cover; bring to a boil. Cook until tender, 6 to 8 minutes; drain.
  2. 2 Combine green beans, sugar, soy sauce, oil, mirin, and sweet chile sauce in a bowl. Mix thoroughly. Cover with plastic wrap; refrigerate 30 minutes to 4 hours. Mix in sesame seeds.

By Den2014

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

Beef Bowl (Gyudon)
Lunch Japanese

Beef Bowl (Gyudon)

5.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Divide rice evenly between 4 donburi bowls.
  2. 2 Bring mirin, soy sauce, and sake to a boil in a pot over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Stir in beef; simmer until no longer pink and cooked through, about 5 minutes. Spoon beef and onion over rice using a slotted spoon.
  3. 3 Place eggs in the pot; bring to a boil. Cook until soft boiled, 5 to 7 minutes. Peel; add to bowls. Garnish with pickled ginger.

By Kurumi

Japanese Tofu Salad
Lunch Japanese

Japanese Tofu Salad

4.6

Prep
35 min
Cook
5 min
Total
100 min

Instructions

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

By JOSIE

Amazing Peanut Soba Noodles
Lunch Japanese

Amazing Peanut Soba Noodles

4.7

Prep
25 min
Cook
20 min
Total
75 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into water and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse with cold water.
  2. 2 Heat canola oil in a large saucepan over medium heat; add onion, garlic, and ginger. Cook and stir until onion is translucent, 3 to 4 minutes. Add carrots, red bell pepper, and 1/2 of the scallions to the pan; cook and stir to desired tenderness, 3 to 5 minutes.
  3. 3 Mix together soy sauce, peanut butter, sesame oil, hot sauce, and brown sugar in a large bowl until peanut butter is incorporated. Add cooked soba noodles, cooked vegetables, and cucumber to the bowl; toss until fully combined with sauce. Add rice vinegar and toasted sesame seeds; toss once more.
  4. 4 Chill noodles in the refrigerator for at least 30 minutes; garnish with remaining scallions and serve with lime wedges.

By Tarrin

Stir Fried Sugar Snap Peas
Lunch Asian

Stir Fried Sugar Snap Peas

4.7

Prep
10 min
Cook
8 min
Total
18 min

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 sugar snap peas, cover, and steam until tender, about 2 minutes.
  2. 2 Heat oil in a nonstick skillet or wok over medium-high heat; sauté garlic until nearly brown, about 2 minutes. Add snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.

By mecook

Kale Salad with Sugar-Coated Cashews
Lunch American

Kale Salad with Sugar-Coated Cashews

3.0

Prep
10 min
Cook
5 min
Total
60 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Spread cashews onto a baking sheet.
  3. 3 Toast cashews in preheated oven until browned, about 5 minutes.
  4. 4 Pour sugar in a small saucepan over medium heat while the cashews are toasting; cook and stir until melted. As soon as it is melted and the nuts are done toasting, pour the nuts in the saucepan; stir to coat. Spread cashews onto baking sheet to cool completely, about 15 minutes.
  5. 5 Massage kale and soy sauce together in a bowl until kale softens. Fold raisins and sugar-coated cashews into the kale.
  6. 6 Refrigerate 30 minutes before serving.

By tabarita

Grilled Tofu Sandwich
Lunch

Grilled Tofu Sandwich

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat the broiler of your oven.
  2. 2 Split pita bread rounds in half between the middle so that you have 4 round pieces. Spread mayonnaise on one half of each, and tahini on the other half. Place tomato slices onto mayonnaise halves, and sprinkle with a pinch of salt. Place 2 slices of tofu onto tahini halves, and sprinkle a few drops of soy sauce over. Place the open sandwiches on a large baking sheet.
  3. 3 Broil in the preheated oven until hot and bread is slightly toasted, about 4 minutes. Close the halves of each sandwich together, and cut into wedges to serve.

By Cindy

Asian-Inspired Spinach Salad
Lunch

Asian-Inspired Spinach Salad

3.8

Prep
10 min
Cook
Total
15 min

Instructions

  1. 1 Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
  2. 2 Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.

By BLONDIEGIRLL69

Sesame Broccoli Salad
Lunch Asian

Sesame Broccoli Salad

3.9

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Toast sesame seeds for 3 to 5 minutes, or until the seeds begin to turn golden brown. Set aside.
  2. 2 Bring a large pot of water to a boil. Cook broccoli in boiling water for 3 to 5 minutes, or until desired tenderness. Drain, and transfer to a large bowl.
  3. 3 In a small bowl, whisk together the vinegar, soy sauce, sesame oil, sugar, and sesame seeds. Pour over broccoli, and toss to coat.

By Sara

Easy Ahi Tuna Poke
Lunch

Easy Ahi Tuna Poke

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk scallion, soy sauce, chili-garlic sauce, sesame oil, rice vinegar, and red pepper flakes in a bowl until thoroughly combined. Add tuna cubes and toss until well coated. Sprinkle sesame seeds on top.
  2. 2 Serve with avocado and fresh lime wedges.

By Cipher

Rosie's Bok Choy Salad
Lunch

Rosie's Bok Choy Salad

4.6

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside.
  2. 2 Melt the margarine over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the margarine along with the almonds and sesame seeds. Saute until everything is golden brown. Remove from heat and drain on a paper towel.
  3. 3 Chop the bok choy and green onions and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.

By JPW94

Smoked Salmon Poke Bowl
Lunch

Smoked Salmon Poke Bowl

5.0

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Combine soy sauce, green onions, sesame oil, rice vinegar, ginger, and garlic in a bowl. Mix until thoroughly combined. Add salmon and marinate in the refrigerator for 30 minutes to 1 hour.
  2. 2 Divide brown rice among 4 serving bowls. Top with salmon, mango, cucumber, avocado, and strawberries. Sprinkle black sesame seeds on top.

By Diana71

Spicy Watercress Salad
Lunch

Spicy Watercress Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine cucumber, red bell pepper, red onion, rice vinegar, sesame oil, sugar, soy sauce, red pepper flakes, and hot pepper sauce in a bowl.
  2. 2 Place watercress on a serving platter or bowl. Pour cucumber mixture over watercress.

By Herbivore

Spicy Thai Shrimp Salad
Lunch

Spicy Thai Shrimp Salad

4.8

Prep
Cook
Total

Instructions

  1. 1 To brine shrimp, combine water, salt, sugar, and Kikkoman Soy Sauce in a large bowl, stirring to dissolve salt and sugar. Submerge 2 pounds of peeled and deveined shrimp in the brine. Brine for 1 hour.
  2. 2 Preheat oven to 400 degrees F (200 degrees C).
  3. 3 Rinse shrimp. Place on a rimmed baking sheet in a single layer. Roast shrimp until done, 6 to 8 minutes.
  4. 4 Whisk lemon juice, soy sauce, sesame oil, cayenne pepper, and garlic in a large bowl. Add peppers, cilantro, and shrimp; toss to coat.

By Kikkoman

Layered Beef Salad with Warm Dressing
Lunch

Layered Beef Salad with Warm Dressing

4.7

Prep
45 min
Cook
6 min
Total
51 min

Instructions

  1. 1 Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
  2. 2 Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes.
  3. 3 Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
  4. 4 Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.

By tj_clark

Easy Tofu Salad with Tuna and Watercress
Lunch

Easy Tofu Salad with Tuna and Watercress

4.2

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Layer the bean sprouts, tofu, tuna, watercress, tomatoes, and Japanese pickled radish in a 9x13-inch baking dish. Set aside. Place the onion in a bowl.
  2. 2 Heat the garlic in the sesame oil in a skillet over medium heat until garlic is browned and fragrant, about 5 minutes. Remove garlic slices, then pour the hot oil over the onion. Stir in the soy sauce and pour dressing over the salad.

By Emi Goya

Crunchy Pea and Water Chestnut Salad
Lunch

Crunchy Pea and Water Chestnut Salad

2.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place frozen peas in a colander; rinse under hot water to thaw. Drain.
  2. 2 Mix peas, carrots, water chestnuts, and green onions together in a bowl.
  3. 3 Whisk vegetable oil, red wine vinegar, soy sauce, garlic, sugar, paprika, and dry mustard together in a separate bowl; pour over pea mixture. Marinate salad for at least 1 hour.
  4. 4 Stir mayonnaise into salad just before serving.

By candygrama

Boar's Head Bold Ichiban Teriyaki Style Chicken Salad
Lunch Asian

Boar's Head Bold Ichiban Teriyaki Style Chicken Salad

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Slice Teriyaki Chicken into small 1/4-inch cubes. Finely dice celery and scallions. Drain mandarin oranges and slice into small pieces. Place the ingredients into a large mixing bowl and set aside.
  2. 2 In a separate large mixing bowl, combine the Teriyaki Sauce ingredients. Mix the sauce and pour into the large bowl with the other ingredients. Mix the salad and serve.

By Boar's Head

Japanese-Style Pickled Cucumber (Sunomono)
Lunch Asian

Japanese-Style Pickled Cucumber (Sunomono)

4.4

Prep
10 min
Cook
Total
50 min

Instructions

  1. 1 Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
  2. 2 Whisk together rice vinegar, white sugar, soy sauce, and sesame oil in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.

By Alex Mei

Quick and Easy Asian Sesame Cucumber Salad
Lunch Asian

Quick and Easy Asian Sesame Cucumber Salad

4.5

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.
  2. 2 Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.
  3. 3 Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.

By Carol Castellucci Miller