Type what you have

Ingredients

• ✓ white sugar
• soy sauce
• mirin

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

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
• ginger root
• salt
• rice vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Cut ginger into chunks.
3. 3 Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
4. 4 Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.
5. 5 Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
6. 6 Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.
7. 7 Cut pieces of ginger into paper-thin slices for serving.

By Phoena

Ingredients

• ✓ white sugar
• gelatin powder
• coffee
• water
• lemon juice
• whipped cream

Instructions

1. 1 In a saucepan, stir together the sugar and gelatin. Mix in hot coffee and water. Cook over low heat, stirring frequently until the gelatin and sugar have completely dissolved. Remove from heat, and stir in lemon juice. Pour into a 4 1/2 cup mold. Refrigerate until set, at least 6 hours or overnight. Serve with whipped cream.

By Mardee

Ingredients

• ✓ white sugar
• ✓ white sugar
• water
• agar-agar
• water
• arrowroot powder
• strawberry
• lemon

Instructions

1. 1 Combine 3/4 cup hot water, 2 tablespoons sugar, and agar-agar in a saucepan; bring to a low boil. Cook and stir until sugar and agar-agar are dissolved, 3 to 5 minutes. Pour mochi mixture into a spherical mold and refrigerate until set, 6 to 12 hours.
2. 2 Mix 1/4 cup white sugar and 1/4 cup water together in a saucepan over medium heat; cook and stir until sugar is dissolved, 2 to 4 minutes. Add arrowroot and stir until dissolved, about 1 minute. Add strawberries, lemon zest, and lemon juice; cook and stir over medium-low heat until strawberries soften and start to release their juice, 5 to 10 minutes. Transfer strawberry compote to a storage container and cool to room temperature; refrigerate until chilled, about 30 minutes.
3. 3 Place mochi in a serving dish and drizzle strawberry compote over it.

By Stalara

Ingredients

• ✓ white sugar
• matcha green tea powder
• milk
• heavy cream
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk matcha powder in a bowl to remove any lumps. Add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk in remaining milk.
3. 3 Transfer matcha mixture to a pot. Add cream and cook over medium-low heat, stirring occasionally, until heated through, about 5 minutes.
4. 4 Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture, whisking quickly until thoroughly combined. Repeat with remaining matcha mixture. Pour mixture back into the pot.
5. 5 Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove from the heat and cool to room temperature, about 20 minutes. Refrigerate until chilled, at least 2 hours.
6. 6 Pour chilled matcha mixture into an ice cream maker and freeze according to the manufacturer's instructions, about 20 minutes.
7. 7 Serve or transfer to an airtight container and freeze until desired consistency is reached.

By Jennifer

Ingredients

• ✓ white sugar
• all-purpose flour
• matcha green tea powder
• baking powder
• salt
• milk
• butter
• egg
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. 2 Whisk flour, sugar, matcha, baking powder, and salt together in a mixing bowl; set aside. Whisk together milk, melted butter, and egg in another bowl. Stir the milk mixture into the flour mixture until just moistened. Stir in walnuts. Divide the batter among the prepared muffin cups.
3. 3 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the muffin tin for 5 minutes, then remove to cool on a wire rack.

By SharBaker

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
• rice vinegar
• sesame oil
• chili paste
• salt
• cucumber

Instructions

1. 1 Whisk sugar, rice vinegar, sesame oil, chile paste, and salt together in a bowl. Add cucumbers and stir to coat. Allow salad to marinate for 30 minutes before serving at room temperature.

By MARYLAUREN

Ingredients

• ✓ white sugar
• egg
• grapeseed oil
• honey
• milk
• all-purpose flour
• green tea powder

Instructions

1. 1 Preheat oven to 320 degrees F (160 degrees C). Grease a small loaf pan.
2. 2 Beat sugar and egg whites together in a bowl using an electric mixer until stiff peaks form. Add egg yolk and mix well. Stir grapeseed oil, honey, and milk into egg mixture.
3. 3 Sift flour and green tea powder 2 times into a bowl; mix into egg mixture. Pour batter into prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

By yznl

Ingredients

• ✓ white sugar
• glutinous rice flour
• water
• white vinegar
• potato starch
• salt

Instructions

1. 1 Mix together mochiko, water, and 1 cup sugar in a medium bowl until well blended. Mix in vinegar to soften. Pour into a microwave-safe dish and loosely cover with plastic wrap. Microwave on high for 8 to 10 minutes. Remove and let cool until cool enough to handle.
2. 2 Combine potato starch, remaining 1/4 cup sugar, and salt in a small bowl. Turn mochi out onto the plastic wrap and cut into 25 pieces using a plastic or wooden knife (metal knives tend to stick too much). Roll pieces in the potato starch mixture.

By DINKYPIE

Ingredients

• ✓ white sugar
• ✓ white sugar
• adzuki bean
• lemon juice
• water
• milk
• heavy cream
• egg yolk
• vanilla extract

Instructions

1. 1 In a saucepan, combine the azuki beans, 1/3 cup of sugar, lemon juice and water. Bring to a boil, and boil uncovered for 3 minutes. Reduce the heat to low, and simmer for 2 1/2 to 3 hours, or until the beans are very tender. When done, the beans and liquid should amount to 3 cups. If not, add more water to compensate.
2. 2 Strain the bean mixture through a sieve - I use a wooden paddle for this, and discard the bean skins. Refrigerate for about 2 hours, or until cold.
3. 3 In a saucepan, combine the milk and cream. Bring to a boil over medium heat. While you wait for that to boil, whisk together the egg yolks and 2/3 cup of sugar in a medium bowl. When the cream and milk come to a boil, ladle about 1/4 cup of the hot liquid into the bowl with the egg yolks, and whisk until smooth. Pour the yolk mixture into the pan with the cream, and cook over low heat until thick enough to coat the back of a metal spoon. This should take about 5 minutes. Do not cook too long, or you will get lumps. Remove from the heat, and stir in the vanilla. Refrigerate until cold.
4. 4 Once both of the mixtures are cold, stir them together. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.

By INSPIRON41

Ingredients

• ✓ white sugar
• apple cider vinegar
• soy sauce
• salt
• watermelon rind
• mason jar

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

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
• red bean paste
• glutinous rice flour
• green tea powder
• water
• cornstarch

Instructions

1. 1 Gather all ingredients.
2. 2 Wrap red bean paste in aluminum foil and place in the freezer until solid, at least 1 hour.
3. 3 Mix glutinous rice flour and green tea powder thoroughly in a microwave-safe bowl.
4. 4 Stir in water, then sugar; mix until smooth.
5. 5 Cover the bowl with plastic wrap and microwave for 3 minutes 30 seconds.
6. 6 Meanwhile, remove red bean paste from the freezer and divide into 8 equal balls. Set aside.
7. 7 Remove rice flour mixture from the microwave. Stir and heat, covered, for another 15 to 30 seconds.
8. 8 Dust a work surface with cornstarch. Roll about 2 tablespoons of hot rice flour mixture into a ball. Flatten the ball and place one ball of frozen red bean paste in the center. Pinch and press the dough around the bean paste until completely covered.
9. 9 Sprinkle with additional cornstarch and place mochi, seam-side down, in a paper muffin liner to prevent sticking.
10. 10 Repeat Step 6 to make remaining mochi.
11. 11 Enjoy!

By Katrina

Ingredients

• ✓ white sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• red bean paste
• evaporated milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
2. 2 Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat eggs, 1 at a time, into creamed butter until smooth; add vanilla extract and beat well.
3. 3 Sift flour and baking powder together in a bowl. Gradually stir flour mixture into butter mixture, mixing well after each addition, until dough is smooth.
4. 4 Generously flour your hands. Make walnut-size balls from the dough and press into 4-inch circles on a floured surface, making the circles thicker in the center and thinner on the edges. Spoon about 1 1/2 teaspoons koshi an in the center of each dough circle. Gather the edges together and pinch dough around the filling until sealed. Place dough balls, pinched-side down, on the prepared baking sheets about 2 inches apart. Brush dough balls with evaporated milk.
5. 5 Bake in the preheated oven until tops are lightly browned, about 15 minutes.

By KJLOWE

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
• cucumber
• salt
• lemon juice
• white wine vinegar
• sesame seed

Instructions

1. 1 Partially peel cucumbers lengthwise, leaving thin green stripes around cucumbers; halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon; discard seeds. Thinly slice cucumbers; transfer to a bowl. Add salt to cucumbers; mix with your hands until cucumbers are limp. Set aside for 45 minutes.
2. 2 Transfer cucumbers to a strainer; squeeze as much liquid out as possible.
3. 3 Combine lemon juice, sugar, and vinegar in a large bowl until sugar dissolves. Add cucumbers; toss to coat. Divide cucumbers among small bowls; top with sesame seeds.

By Celsia

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
• green bean
• soy sauce
• olive oil
• mirin
• sweet chile sauce
• sesame seed

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

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
• onion
• peanut oil
• rice vinegar
• water
• ginger
• ketchup
• soy sauce
• lemon juice
• garlic
• salt
• black pepper

Instructions

1. 1 Combine onion, peanut oil, rice vinegar, water, ginger, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper in a blender. Blend until well combined.

By Thunderella

Ingredients

• ✓ white sugar
• ketchup
• soy sauce
• worcestershire sauce
• sherry
• garlic powder
• ginger

Instructions

1. 1 Combine ketchup, soy sauce, Worcestershire sauce, sherry, sugar, garlic powder, and ginger in a microwave-safe coffee mug or glass measuring cup; stir well with a fork.
2. 2 Microwave at high power for 1 minute. Stir; set aside to allow the flavors to incorporate, about 1 hour.

By LucyDelRey

Ingredients

• ✓ white sugar
• glutinous white rice
• water
• rice vinegar
• vegetable oil
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse rice under cold water in a strainer until water runs clear.
3. 3 Combine rice and water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 12 minutes. Remove from heat; let stand, covered, until tender, 10 minutes more. The rice will continue to steam. Remove lid; let rice cool.
4. 4 Meanwhile, combine rice wine vinegar, sugar, oil, and salt in a small saucepan over medium heat; cook until sugar has dissolved. Allow to cool.
5. 5 Stir vinegar mixture into rice. It may look wet at first, but keep stirring; rice will dry as it cools.
6. 6 Enjoy!

By LucyDelRey

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
• glutinous rice flour
• baking powder
• egg
• pumpkin puree
• sweetened condensed milk
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Sift together mochiko, baking powder, and sugar in a large bowl. Combine eggs, pumpkin puree, condensed milk, butter, and vanilla extract in a separate bowl. Stir egg mixture into mochiko mixture. Pour into the prepared dish.
3. 3 Bake in preheated oven for 1 hour. Allow to cool before serving.

By PIKALA

Ingredients

• ✓ white sugar
• egg
• all-purpose flour
• baking powder
• baking soda
• buttermilk
• butter
• vanilla extract

Instructions

1. 1 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
2. 2 Butter enough 3 1/2-inch ring molds to fill your frying pan. Place molds in the pan over low heat. Cover.
3. 3 Mix flour, sugar, baking powder, and baking soda in a bowl.
4. 4 Combine buttermilk, egg yolks, butter, and vanilla extract in a separate bowl. Add the flour mixture and stir until batter is fairly smooth.
5. 5 Fold egg whites into the batter until combined. Small bits of egg whites still showing is ok.
6. 6 Pour about 1/2 cup of batter into each mold and cover the pan. Cook until bubbles start forming at the top, about 5 minutes. Flip pancakes in their molds and cook until set, 3 to 4 minutes more.

By Kelsey Kirk

Ingredients

• ✓ white sugar
• cooking spray
• sweet rice flour
• water
• coconut milk
• vanilla extract
• potato starch
• kinako

Instructions

1. 1 Generously spray a 9x13-inch microwave-safe dish with cooking spray.
2. 2 Combine sweet rice flour and sugar in a bowl. Add water, coconut milk, and vanilla. Stir until smooth. Pour into the prepared dish.
3. 3 Microwave on high until batter sets, about 18 minutes. If the center of cake is still sticky, microwave until no longer sticky in increments of 2 minutes.
4. 4 Transfer to a cooling rack. Cool for about 90 minutes.
5. 5 Cut cake into 16 pieces and roll in potato starch.

By Rella On the radio

Ingredients

• ✓ white sugar
• dashi stock
• chicken
• carrot
• soy sauce
• mirin
• salt
• firm tofu
• shiitake mushroom
• bok choy
• udon noodle
• egg
• leek

Instructions

1. 1 Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
2. 2 Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.

By jaime