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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

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

Tamagoyaki Bento Box
Lunch Japanese

Tamagoyaki Bento Box

Prep
30 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Rinse rice with cool water until the water runs clear; drain. Bring rice and ¾ cup water to a boil in a pot; reduce heat. Simmer until water is absorbed, about 15 minutes. Cool 10 to 20 minutes.
  2. 2 Cut nori sheet into two 1-inch strips; reserve remainder of sheet for tamagoyaki.
  3. 3 Form cooled rice into 4 equal portions using wet hands, keeping hands wet to keep rice from sticking. Create an indention in 1 rice portion using your thumb; fill indention with 1 teaspoon bonito flakes. Top with another rice portion to enclose onigiri. Form into an oval shape; wrap middle with 1 nori (1-inch) strip. Repeat to make a second onigiri with remaining rice portions, bonito flakes, and nori (1-inch) strip. Sprinkle white and black sesame seeds on top of onigiri. Place in a bento box.
  4. 4 Whisk eggs, mirin, and ⅛ teaspoon tamari together in a bowl; divide into 3 portions. Cut remaining portion nori sheet into four ½-inch strips.
  5. 5 Heat oil in a small saucepan or square tamagoyaki pan over medium-high heat. Add ⅓ egg mixture; cook until almost firm, 2 to 3 minutes, if omelet is too firm, it won't stick together very well. Slide flat omelet onto a plate. Add 4 nori (½-inch) strips to the pan with some space between each.
  6. 6 Add ⅓ egg mixture to the pan; cook until almost firm, 2 to 3 minutes. Roll up carefully in the pan with nori strips. Slide rolled omelet onto edge of first unrolled omelet. Add remaining ⅓ egg mixture to the pan; cook until almost firm, 2 to 3 minutes, roll it up and slide on top of second omelet. Cool until cool enough to touch, about 5 minutes.
  7. 7 Roll entire layered omelet together with nori inside. Cut into 4 pieces. Place alongside onigiri in bento box.
  8. 8 Combine 2 tablespoons tamari, ginger, and wasabi paste in a bowl; transfer to a portable container and place into bento box. Add edamame and steamed broccoli to bento box.

By Buckwheat Queen

Vegetarian Ramen
Lunch Asian

Vegetarian Ramen

3.0

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 2 minutes. While eggs cook, prepare a bowl of ice water. When eggs are done cooking, transfer them from the saucepan to the ice bath, reserving cooking water in the saucepan. Soak until completely cooled, about 15 minutes. Gently peel eggs and set aside.
  2. 2 Heat sesame oil and olive oil together in a skillet over medium-high heat. Add garlic and ginger paste and saute 1 minute, stirring constantly. Add broth and bring to a simmer. Add soy sauce and mirin.
  3. 3 Add mushrooms to the simmering broth and cook 5 minutes. Add bell peppers, bok choy, and green onions and cook 1 minute more.
  4. 4 While vegetables are cooking, reheat the water used for the eggs. Add ramen to the boiling water and cook until just tender, 2 to 3 minutes. Drain.
  5. 5 Place a portion of cooked noodles in a bowl and top with broth, vegetables, and 1 egg. Garnish with kimchi, chile-garlic sauce, and radish. Repeat with remaining noodles, broth, vegetables, egg, and toppings.

By Taylor Jean Werges

Stir-Fried Chicken With Pineapple and Peppers
Dinner Chinese

Stir-Fried Chicken With Pineapple and Peppers

4.4

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Stir soy sauce, vinegar, mirin, ginger, garlic, and cornstarch together until well combined.
  2. 2 Heat oil in a large skillet and stir-fry chicken until brown and cooked through, about 5 minutes. Remove from the skillet.
  3. 3 Add green onions, peppers, and pineapple to the skillet; cook until heated through. Pour in soy sauce mixture and stir until thickened. Return chicken to the skillet and cook until heated through. Sprinkle with almonds.

By USA WEEKEND columnist Jean Carper

Kiyoko's Miso Sauce
Japanese

Kiyoko's Miso Sauce

3.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine mirin, miso paste, egg yolk, and sake in a saucepan; mix well and bring to a boil, stirring constantly. Reduce heat to low and simmer, stirring constantly, until sauce is the consistency of jam, 10 to 15 minutes.

By Lil Hil

Japanese Teriyaki Sauce
Japanese

Japanese Teriyaki Sauce

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine soy sauce, sake, mirin, and sugar in a small saucepan over medium heat; stir until sugar is dissolved. Use immediately, or cool and store in the refrigerator.

By Kevin

Eel Sauce
Pantry Japanese

Eel Sauce

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat soy sauce, sugar, and mirin in a small saucepan over medium heat.
  3. 3 Cook and stir until liquid is reduced to about 3/4 cup.

By noogie01

Bob's Teriyaki Sauce and Marinade
Japanese

Bob's Teriyaki Sauce and Marinade

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Bring the soy sauce, mirin, sake, sugar, and ginger puree to a boil in a saucepan. Reduce heat to medium low. For a marinade, remove from heat and allow to cool. For a thicker sauce, mix cornstarch and water to form a smooth paste and stir into the mixture; allow to simmer until thickened, about 2 minutes.

By Bob

Miso-Glazed Salmon and Bok Choy
Dinner

Miso-Glazed Salmon and Bok Choy

4.3

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Stir miso, mirin, sake, brown sugar, and soy sauce in a shallow dish. Add salmon fillets; turn to coat. Marinate at room temperature, 10 to 15 minutes, or in the refrigerator for up to 2 days.
  2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. 3 Line a baking sheet with aluminum foil. Transfer fillets onto the baking sheet, reserving marinade.
  4. 4 Place bok choy in the marinade; turn to coat. Arrange bok choy next to salmon on the baking sheet, reserving marinade.
  5. 5 Broil in the preheated oven until salmon is lightly charred on the edges, about 4 minutes. Flip salmon and bok choy; brush with reserved marinade. Continue cooking until salmon is browned and flakes easily with a fork, about 3 minutes. Transfer salmon to serving plates. Continue cooking bok choy until it is tender-crisp, 3 to 4 minutes more.

By fiedlerbrews

Ramen Eggs (Ajitsuke Tamago)
Side Dish Asian

Ramen Eggs (Ajitsuke Tamago)

5.0

Prep
10 min
Cook
10 min
Total
155 min

Instructions

  1. 1 Bring eggs to room temperature by soaking them in warm water for about 10 minutes.
  2. 2 Meanwhile, bring a large pot of water to a low boil.
  3. 3 Carefully pierce the bottom of each egg with thumb tack. Gently lower eggs into the boiling water.
  4. 4 Gently lower eggs into water and boil for 6 minutes 20 seconds. Remove eggs and place in a bowl of ice water until completely cool, about 2 minutes.
  5. 5 While the eggs are cooling, stir together soy sauce, mirin, sake, and pepper for marinade in a bowl.
  6. 6 Carefully peel cooled eggs; try to start from the middle of the shell and work you way up and down.
  7. 7 Place whole peeled eggs in marinade. Refrigerate for at least 2 to 4 hours, or up to 2 days for stronger flavor, turning eggs every 30 minutes or as often as you prefer.
  8. 8 Slice eggs in half when ready to use.

By Lazarus

Japanese Broiled Mackerel
Dinner Japanese

Japanese Broiled Mackerel

4.5

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Rinse fillets; pat dry with paper towels.
  2. 2 Mix together soy sauce, mirin, sugar, and fresh ginger in a medium bowl. Place fillets into marinade and let stand for at least 20 minutes.
  3. 3 Preheat the oven broiler or an outdoor grill for high heat.
  4. 4 Cook fillets in the preheated broiler, basting occasionally, until fish flakes easily with a fork, 5 to 8 minutes.

By Jana Marko

Korean Barbecue Short Ribs Teriyaki
Dinner

Korean Barbecue Short Ribs Teriyaki

4.3

Prep
10 min
Cook
5 min
Total
255 min

Instructions

  1. 1 Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.
  2. 2 Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
  3. 3 Preheat a charcoal grill for high heat.
  4. 4 Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.
  5. 5 Serve immediately, spooning or brushing on any accumulated juices from the plate.

By John Mitzewich

Instant Pot® Teriyaki Chicken Breast
Dinner

Instant Pot® Teriyaki Chicken Breast

4.5

Prep
5 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Mix soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and pepper in a bowl to make a sauce.
  2. 2 Place chicken in an electric pressure cooker (such as Instant Pot®). Pour sauce over chicken. Close and lock the lid. Select Meat function; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C); if not, cook chicken for another 2 to 4 minutes.
  4. 4 Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.

By cyans

Miso-Glazed Broiled Halibut
Dinner American

Miso-Glazed Broiled Halibut

4.5

Prep
15 min
Cook
7 min
Total
22 min

Instructions

  1. 1 Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with cooking spray.
  2. 2 Whisk miso, rice wine, and mirin together in a small bowl until smooth.
  3. 3 Place halibut on the baking sheet and cover with 1/2 the miso mixture.
  4. 4 Broil in the preheated oven until golden, 4 to 5 minutes. Turn and brush with remaining miso mixture. Sprinkle sesame seeds on top. Continue broiling until second side is golden, 3 to 4 minutes more.

By Allyson

Lime and Miso-Glazed Salmon
Dinner Asian

Lime and Miso-Glazed Salmon

3.0

Prep
5 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Whisk mirin, miso, soy sauce, brown sugar, and lime juice together in a bowl or high-rimmed tray. Immerse salmon fillets in the marinade. Marinate for 15 minutes.
  3. 3 Heat a well oiled grill pan over medium heat. Add the salmon fillets, reserving marinade in the bowl. Cook, flipping as needed, until grill marks form, 2 to 3 minutes per side. Remove from heat.
  4. 4 Place salmon fillets onto a baking sheet and spoon reserved marinade over each fillet.
  5. 5 Bake in the preheated oven until fish flakes easily with a fork, about 6 minutes.

By Ethan Block

Salmon Yakitori
Dinner Japanese

Salmon Yakitori

3.9

Prep
5 min
Cook
10 min
Total
135 min

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

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

Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce
Dinner

Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce

5.0

Prep
15 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Soak kabocha in a bowl of water for 15 minutes. Drain.
  2. 2 Combine kabocha squash, dashi stock, fried tofu, onion, sake, mirin, soy sauce, sugar, and salt in a saucepan. Cover with aluminum foil. Bring to a boil; reduce heat and simmer until kabocha squash is tender, about 15 minutes. Remove aluminum foil carefully.
  3. 3 Cool before serving, about 10 minutes.

By kyoko

Instant Pot® Hawaii-Style Shoyu Chicken Drumsticks
Dinner

Instant Pot® Hawaii-Style Shoyu Chicken Drumsticks

4.6

Prep
5 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Combine soy sauce, 1/2 cup water, brown sugar, honey, mirin, ginger, garlic, and red pepper flakes in a large bowl to make the sauce.
  2. 2 Place drumsticks into a multi-functional pressure cooker (such as Instant Pot®) and pour sauce on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 20 minutes. Remove drumsticks and set aside.
  4. 4 Switch to Saute function and bring sauce to a boil. Mix 2 tablespoons cold water and potato starch in a small bowl to make a thick slurry. Quickly stir mixture into the sauce and continue stirring until sauce has thickened to your preferred consistency. Serve drumsticks with sauce.

By Diana71

Beef Kushiyaki
Appetizer Japanese

Beef Kushiyaki

4.7

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 In a bowl, mix the mirin, garlic, soy sauce, monosodium glutamate, and sugar; stir to dissolve the sugar. Place the beef and green onions into the marinade, stir to coat with marinade, and allow to stand for 30 minutes. Soak bamboo skewers in water.
  2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  3. 3 Roll a slice of thin beef around a piece of green onion; skewer the roll with 2 bamboo skewers, place about 1/2 inch apart. Repeat twice more, placing 3 beef rolls onto the 2 skewers. Repeat with remaining beef, green onion, and skewers until all the beef is rolled up. Place skewers onto a broiling pan. Discard used marinade.
  4. 4 Broil until browned on both sides, about 3 to 3 1/2 minutes per side.

By Julie Moon