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Spicy Asian Cucumber Salad
Salad Asian

Spicy Asian Cucumber Salad

4.6

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Place cucumbers into a colander and sprinkle with salt. Allow to drain for at least 30 minutes. Shake off excess liquid but do not rinse cucumbers.
  2. 2 Meanwhile, make the Asian dressing: Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, chili oil, and red pepper flakes together in a salad bowl.
  3. 3 Add cucumbers to dressing; stir to coat evenly. Chill the salad before serving.

By JOSIE

Chilled Cucumber and Wood Ear Mushroom Salad
Salad Asian

Chilled Cucumber and Wood Ear Mushroom Salad

5.0

Prep
10 min
Cook
5 min
Total
90 min

Instructions

  1. 1 Soak mushrooms in water until hydrated, 15 to 20 minutes. Drain and place in a saucepan over medium heat; boil for 2 minutes. Drain and let cool.
  2. 2 Combine lime juice, soy sauce, sesame oil, ginger, sugar, and chile pepper in a bowl. Toss in cucumber, mushrooms, and sesame seeds. Chill for at least 1 hour before serving.

By MyNutriCounter

Napa Cabbage Noodle Salad
Salad American

Napa Cabbage Noodle Salad

4.4

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, and almonds until lightly browned; set aside to cool.
  2. 2 Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic, and white vinegars in a blender until smooth.
  3. 3 About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.

By Carolyn

Bok Choy Ramen Salad
Salad Asian

Bok Choy Ramen Salad

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Whisk canola oil, 1/2 cup sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.
  2. 2 Melt butter in a saucepan over low heat; add 2 tablespoons sugar and stir until dissolved. Crumble ramen noodles into butter mixture, then stir in ramen seasoning packets, sesame seeds, almonds, and 1 tablespoon soy sauce; cook until lightly toasted, stirring constantly to prevent burning, 2 to 3 minutes. Remove from heat.
  3. 3 Toss vinaigrette, ramen mixture, bok choy, and green onions together in a large bowl.

By Heather Roscelli

Cilantro Chicken Salad
Salad Asian

Cilantro Chicken Salad

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Place the lime peel, soy sauce, and chicken broth in a skillet over medium heat. Place the chicken breasts in the skillet, and bring to a boil. Cover, and simmer until the chicken is fully cooked. Remove from heat, and allow to cool. Shred chicken, and set aside.
  2. 2 In a separate bowl, whisk together lime juice, olive oil, anchovy paste, sugar, salt, and pepper. Stir in garlic, cilantro, shallots, and chicken. Mix well.

By M Woods

Warm Stir-Fried Salad
Salad Asian

Warm Stir-Fried Salad

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
  2. 2 Remove chicken from marinade with a slotted spoon, reserving marinade.
  3. 3 Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
  4. 4 Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.

By Darcy Loo

Asian Coleslaw
Salad Asian

Asian Coleslaw

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the peanut dressing: Whisk rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a medium bowl; set aside.
  3. 3 To make the coleslaw: Mix green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro in a large bowl.
  4. 4 When ready to serve, pour dressing over cabbage mixture and toss well to combine.

By RRITCHESKE

Asian Chicken Noodle Salad
Salad Asian

Asian Chicken Noodle Salad

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Toss ramen noodles, sunflower seeds, pine nuts, and melted butter together in a medium bowl until evenly coated; spread in a thin layer on a baking sheet.
  3. 3 Bake in the preheated oven until evenly toasted, 7 to 10 minutes, stirring occasionally. Cool slightly.
  4. 4 Toss noodle mixture, bok choy, chicken, green onions, snow peas, and water chestnuts together in a large bowl until well combined.
  5. 5 Whisk oil, vinegar, sugar, soy sauce, and lemon juice together in a small bowl until well combined; pour over salad and toss until evenly coated. Serve immediately or refrigerate until chilled.

By Jackie

Carrie's Pad Thai Salad
Salad Thai

Carrie's Pad Thai Salad

4.9

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place noodles in a large bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
  2. 2 Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
  3. 3 Heat peanut oil in a large skillet over medium heat. Add garlic; stir just until fragrant, 30 to 60 seconds. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add noodles to egg mixture; stir in 1/2 of soy-tamarind sauce mixture. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over noodles.
  4. 4 Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.

By Carrie Medina

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

Yakitori Marinade
Japanese

Yakitori Marinade

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a medium bowl, stir together the soy sauce, honey and sake. Mix in the pressed garlic, if using. Use as a marinade and/or a basting sauce while grilling chicken.

By David G

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

Broiled Mochi with Nori Seaweed
Appetizer Japanese

Broiled Mochi with Nori Seaweed

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (275 degrees C).
  2. 2 Dip mochi into soy sauce, then place onto a baking sheet.
  3. 3 Bake in the preheated oven until heated through, about 5 minutes.
  4. 4 Meanwhile, cut nori into eight strips. Heat strips in a large skillet over medium heat until warm, 1 to 2 minutes. Remove from the heat.
  5. 5 Wrap a nori strip around each mochi. Serve warm.

By Naomi

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

Japanese Sweet Omelet
Breakfast Japanese

Japanese Sweet Omelet

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Mix eggs, water, soy sauce, and sugar in a bowl with a fork until combined.
  2. 2 Heat a skillet over medium heat. Pour egg mixture into skillet and stir with a fork. Cook until omelet begins to set and liquid is no longer visible, 3 to 5 minutes. Fold in half twice.

By cOoKiEcRaZy

Juicy Chicken
Japanese

Juicy Chicken

4.4

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 In a small saucepan, combine the soy sauce, sherry, chicken broth, ginger, garlic powder and green onions. Bring to a boil, and immediately remove from heat. Set aside.
  2. 2 Preheat your oven's broiler. Thread chicken pieces onto metal or bamboo skewers. Arrange on a broiler pan that has been coated with cooking spray. Spoon 1 or 2 tablespoons of the sauce over each chicken skewer.
  3. 3 Place the pan under the broiler, and broil for about 3 minutes, until browned. Remove from the oven, turn over, and spoon more sauce onto each one. Return to the oven until chicken is cooked through and nicely browned.

By StellaLuna17

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

Japanese Cucumber Salad
Dinner Japanese

Japanese Cucumber Salad

4.7

Prep
10 min
Cook
Total
130 min

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

Japanese Soup with Tofu and Mushrooms
Japanese

Japanese Soup with Tofu and Mushrooms

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring dashi stock to a boil in a medium saucepan; reduce heat to simmer, add mushrooms, and cook for 3 minutes.
  2. 2 Mix miso paste and soy sauce together in a small bowl; stir into stock along with tofu. Simmer for 5 minutes.
  3. 3 Serve topped with green onion.

By JOSIE

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

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

Japanese Pickled Watermelon Rind
Pantry Japanese

Japanese Pickled Watermelon Rind

4.9

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Combine apple cider vinegar and soy sauce in a bowl. Stir in salt and sugar; continue mixing until completely dissolved.
  2. 2 Press the cut pieces of watermelon rind into a 16-ounce Mason jar. Pour pickling liquid over watermelon rinds. Seal and refrigerate overnight for best results.

By Diana71

Miso Soup with Shiitake Mushrooms
Dinner Japanese

Miso Soup with Shiitake Mushrooms

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat vegetable broth to a boil in a saucepan. Add mushrooms; reduce heat to low, and simmer 4 minutes.
  2. 2 Whisk miso paste and soy sauce together in a small bowl; stir into broth along with tofu and continue cooking 1 minute more. Divide soup among bowls; top with green onions to serve.

By Claudia

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