Japanese Cookbook 365

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Enjoy 365 Days with Amazing Japanese Recipes in Your Own Japanese Cookbook

(Japanese Cookbook - Volume 1)

Avery Moore Copyright: Published in the United States by Avery Moore / © AVERY MOORE Published on November 30, 2018

All rights reserved. No part of this publication may be reproduced, stored in retrieval system, copied in any form or by any means, electronic, mechanical, photocopying, recording or otherwise transmitted without written permission from the publisher. Please do not participate in or encourage piracy of this material in any way. You must not circulate this book in any format. AVERY MOORE does not control or direct users’ actions and is not responsible for the information or content shared, harm and/or actions of the book readers.

In accordance with the U.S. Copyright Act of 1976, the scanning, uploading and electronic sharing of any part of this book without the permission of the publisher constitute unlawful piracy and theft of the author’s intellectual property. If you would like to use material from the book (other than just simply for reviewing the book), prior permission must be obtained by contacting the author at [email protected] Thank you for your support of the author’s rights. Get Started with 5 AWESOME Gift

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Contents

Get Started with 5 AWESOME Gift ...... 4 BONUS #1: American Cookery ...... 4 BONUS #2: Chinese Herbs ...... 5 BONUS #3: Healthy Homemade Dog Food ...... 6 BONUS #4: FREE PDF - FULL 365 ILLUSTRATIONS ...... 7 BONUS #5: [Super Gift] 50+ Awesome eBooks (Cookbook, Healthy Guides and More) ...... 8

Contents ...... 9

Introduction...... 17

Chapter 1: Japanese Sushi ...... 18 1. Avocado Sushi with Brown Rice ...... 19 2. Barbeque Hot Dog Sushi Roll ...... 21 3. Brown Rice Tofu Maki ...... 23 4. Brown Rice and Quinoa Sushi Rolls ...... 25 5. California Roll Sushi ...... 26 6. Dragon Roll ...... 28 7. Eggplant Sushi Rolls ...... 29 8. InsideOut Spicy Tuna and Avocado Sushi ...... 30 9. Kimbop Korean Sushi ...... 31 10. Korean Sushi ...... 33 11. Mini Cucumber Sushi Rolls ...... 35 12. Nigiri Sushi...... 36 13. Seared Arctic Char Hand Rolls ...... 37 14. Shrimp Hand Rolls with CoconutCurry Dipping Sauce ...... 39 15. Spicy Sushi Roll ...... 41 16. Spicy Tuna Sushi Roll ...... 43 17. The Best Ever Vegan Sushi ...... 45 18. Tuna Onigiri Rice Ball ...... 47 19. Turkey Roll Sushi ...... 49

Chapter 2: Japanese Appetizers ...... 51 20. Beef Kushiyaki ...... 52 21. Big Johns Oyster Motoyaki ...... 54 22. Broiled Mochi with Nori Seaweed ...... 55 23. Chakin Sushi ...... 57 24. Cream Cheese and Crab Sushi Rolls ...... 59 25. Cucumber and Avocado Sushi ...... 61 26. DeepFried Prawn and Rice Croquettes ...... 63 27. Egg and Pesto Sushi ...... 65 28. Gyoza ...... 66 29. Homemade Pickled Ginger Gari...... 68 30. Japanese Agedashi DeepFried Tofu ...... 69 31. Japanese Agedashi Tofu ...... 70 32. Japanese Deviled Eggs ...... 72 33. Japanese Fusion Guacamole ...... 74 34. Japanese Potsticker Dip ...... 76 35. Japanese Salted Chicken Wings ...... 78 36. Japanese Tamago Egg ...... 80 37. Marvels Japanese Fried Oysters Kaki Fuhrai with Lemony Tartar Sauce ...... 82 38. Orange Ponzu...... 84 39. Perfect Sushi Rice ...... 86 40. SemiHomemade Japanese Kare Pan Curry Bread ...... 88 41. Simple Onigiri Japanese Rice Balls ...... 89 42. Smoked Salmon Sushi Roll ...... 90 43. Sushi Roll ...... 92 44. Sweet Potato Tempura ...... 94 45. Tuna Tartare ...... 95 46. Yummylicious Japanese Beef Croquettes ...... 96

Chapter 3: Japanese Main Dishes ...... 98 47. Ashleys Chicken Katsu with Tonkatsu Sauce ...... 99 48. Beef Bowl Gyudon ...... 101 49. Beef Short Ribs Rice Bowl Gyu Kalbi Don ...... 102 50. Buffalo Chicken Sushi Roll ...... 103 51. California Roll ...... 105 52. Chicken and Sweet Potato Rice ...... 107 53. Chicken Hekka ...... 108 54. Chicken Karaage Japanese Fried Chicken ...... 110 55. Chicken Katsu ...... 112 56. Chicken Yakisoba ...... 113 57. Crispy Shrimp Tempura ...... 115 58. Easy Chicken Yakitori ...... 117 59. Fake Sukiyaki ...... 119 60. Glos Sausage Fried Rice ...... 121 61. Goya Champuru Bitter Melon Stir Fry ...... 123 62. Gyoza Japanese Potstickers ...... 125 63. Gyudon Japanese Beef Bowl ...... 127 64. Home Rice ...... 129 65. Homemade Japanese Curry ...... 131 66. Japanese Beef Rolls ...... 133 67. Japanese Beef StirFry ...... 135 68. Japanese Beef Tongue StirFry ...... 137 69. Japanese Broiled Mackerel ...... 138 70. Japanese CountryStyle Miso and Tofu Hiya Shiru ...... 140 71. Japanese Curry with Homemade Curry Roux ...... 142 72. Japanese Ginger Pork ...... 143 73. Japanese MisoGlazed Cod ...... 144 74. Japanese Okonomiyaki ...... 145 75. Japanese Pan Noodles ...... 147 76. Japanese Scrambled Eggs with Pacific Saury ...... 149 77. Japanese Shrimp Sauce II ...... 150 78. Japanese Spicy Spare Ribs ...... 152 79. Japanese Sweet Omelet ...... 153 80. Japanese Wafu Burger ...... 154 81. JapaneseInspired Beef Tenderloin ...... 156 82. JapaneseStyle Crispy Fried Pork Bowl Tonkatsu Donburi ...... 157 83. JapaneseStyle Deep Fried Chicken ...... 159 84. JapaneseStyle DeepFried Shrimp...... 161 85. Jeannies Gyoza ...... 163 86. Juicy Chicken ...... 164 87. Karaage Japanese Fried Chicken with Honey Mayoster Sauce ...... 166 88. Kimchi Goya Champuru ...... 168 89. Mapo Tofu Microwave Recipe ...... 169 90. Miso and Soy Chilean Sea Bass ...... 170 91. Miso Braised Pork ...... 172 92. Miso Salmon ...... 174 93. Miso Salmon Sake Misozuke with Spinach Sauce ...... 176 94. Monicas Japanese Garlic Dollop Shrimp ...... 177 95. Okinawa Shoyu Pork ...... 179 96. Okonomiyaki Japanese Pancake ...... 181 97. Okura and Sakura Shrimp JapaneseStyle Spaghetti ...... 183 98. Omelet for Leftovers Omurice ...... 184 99. Omuraisu Japanese Rice Omelet ...... 186 100. Oyako Donburi ...... 188 101. Oyakodon Japanese Chicken and Egg Rice Bowl...... 190 102. PanRoasted MisoMarinated Sea Bass ...... 192 103. Poached Salmon Tobiko Bowls ...... 194 104. Pork Gyoza ...... 195 105. Quick Oyakodon ...... 197 106. Salmon Yakitori ...... 199 107. Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce ...... 200 108. Sesame Seared Tuna ...... 202 109. Sesame Tuna with Soy Miso Dressing ...... 204 110. Soba with Toasted Sesame Seed Sauce ...... 206 111. Spicy Chile Oil Squid ...... 208 112. Spring Cabbage Chicken Boil ...... 209 113. Steamed Egg Chawan Mushi ...... 210 114. StirFried Japanese Ginger Pork ...... 212 115. Sukiyaki Beef ...... 214 116. Sushi Party ...... 216 117. Tamagoyaki with Mushroom and Mozzarella Cheese ...... 218 118. Tempura Shrimp ...... 219 119. Teriyaki Rib Eye Steaks ...... 221 120. Tofu Chanpuru ...... 223 121. Tofu with Pork and Miso ...... 225 122. Tonkatsu AsianStyle Pork Chop ...... 226 123. Tonkatsu ...... 228 124. Tonkatsu JapaneseStyle Crispy Fried Pork Cutlets ...... 230 125. Tonkatsu Shoyu Ramen Pork Cutlet Soy Sauce Ramen ...... 232 126. Tsukune Japanese Chicken Meatballs ...... 234 127. Yakisoba Chicken ...... 235 128. Yakitori Don ...... 237 129. Zaru Soba ...... 239

Chapter 4: Japanese Soups and Stews ...... 241 130. Homemade Miso Soup ...... 242 131. Japanese Chicken Noodle Soup ...... 244 132. Japanese ChickenScallion Rice Bowl ...... 246 133. Japanese Shoyu Ramen Pressure Cooker ...... 248 134. Miso Soup Cup of Noodles with Shrimp Green Tea Soba ...... 250 135. Miso Soup with Clams Spinach ...... 252 136. Miso Vegetable Soup...... 254 137. New Years Day Ozoni Soup ...... 256 138. Pork Apple Miso Noodle Soup ...... 257 139. Pork Apple Miso Noodle Soup for Two ...... 259 140. RestaurantStyle Shoyu Miso Ramen...... 261 141. Sichuan Ramen Cup of Noodles with Cabbage Tofu ...... 263 142. Sweet Miso Soup with Baby Turnips ...... 265 143. Thick Kabocha Soup ...... 266

Chapter 5: Tasty Japanese Recipes ...... 268 144. Agedashiesque Tofu ...... 269 145. Anything Goes Donabe ...... 271 146. Asian Crab and Cuke Salad ...... 273 147. Authentic Miso Soup ...... 275 148. Avocado and Watercress Salad ...... 276 149. Baja Cabbage Slaw ...... 278 150. BajaStyle Tempura Fish ...... 280 151. Beef Sukiyaki ...... 282 152. Bento Box Soup ...... 284 153. Best Teriyaki Sauce ...... 286 154. Black Sesame Pudding ...... 288 155. Breakfast Rice Bowls with Smoked Fish ...... 289 156. Butter Mochi ...... 291 157. Butter Mochi Cake ...... 293 158. California Roll Salad ...... 295 159. California Rolls ...... 296 160. Chawan Mushi with Shrimp and Spring Peas ...... 297 161. Chi Chi Dango Mochi ...... 299 162. Chilled Soba with Tofu and Sugar Snap Peas ...... 301 163. Chilled Udon with SweetandSpicy Chicken and Spinach ...... 303 164. ClayPot Miso Chicken ...... 305 165. Clear Sea Broth with Clams and Snow Peas ...... 307 166. Coffee Gelatin Dessert ...... 307 167. Coffee Jelly ...... 309 168. Cooked SemiPolished Rice Haiga Mai ...... 310 169. Crisp ChickenFried Steak Strips ...... 312 170. Cucumber Nori Rolls ...... 313 171. Cucumber Sunomono ...... 314 172. CucumberDaikon Relish ...... 315 173. Cucumbers with Wasabi and Rice Vinegar ...... 316 174. Dango Sweet Japanese Dessert ...... 318 175. Dashi ...... 319 176. Dashi Stock Konbudashi ...... 320 177. Deconstructed Spicy Crab Roll ...... 321 178. Dynamite Sauce ...... 323 179. Easy Japanese Okonomiyaki ...... 325 180. Easy Mochi ...... 326 181. Edamame Nibbles ...... 327 182. Eel Sauce ...... 329 183. Eggplant Salad with Miso Ginger Dressing ...... 330 184. Elemental Miso Soup ...... 331 185. Famous Japanese RestaurantStyle Salad Dressing ...... 332 186. Genmaicha ...... 334 187. Ginger Miso and Cilantro Sauce ...... 335 188. GingerSpiced Cucumbers ...... 336 189. Green Tea Cheesecake ...... 337 190. Green Tea Cheesecake with Raspberries and RaspberryMint Tisane ...... 339 191. Green Tea Kasutera Green Tea Bread ...... 341 192. Green Tea Layer Cake ...... 342 193. Green Tea Mousse Cheesecake ...... 344 194. Green Tea Muffins...... 346 195. Green Tea Rice ...... 348 196. Green TeaPoached Pears with Matcha Cream ...... 350 197. GreenBean and Prosciutto Negimaki ...... 352 198. Grilled Salmon Collars ...... 354 199. Gyoza Sauce ...... 356 200. Halibut with Japanese Flavors ...... 357 201. Hiyashi Chuka Noodles ...... 358 202. HoisinGlazed Pork Chops ...... 360 203. HoshiShiitake Dashi ...... 361 204. Japanese 7 Spice ...... 362 205. Japanese Beef and Scallion Rolls ...... 363 206. Japanese Beef and Vegetable Stew ...... 365 207. Japanese Beef Stew ...... 366 208. Japanese Cheesecake ...... 366 209. Japanese Cotton Cheesecake ...... 368 210. Japanese Cucumber Salad Sunomono ...... 369 211. Japanese Cucumber Salad with Vinegar ...... 370 212. Japanese Egg Yolk Sauce ...... 371 213. Japanese Fruitcake ...... 373 214. Japanese Ginger Salad Dressing ...... 375 215. Japanese Green Tea Petits Fours ...... 377 216. Japanese Gyudon Beef Bowl ...... 379 217. Japanese Minced Beef ...... 380 218. Japanese Nabeyaki Udon Soup ...... 381 219. Japanese Onion Soup ...... 383 220. Japanese Potato Salad ...... 385 221. Japanese Restaurant Cucumber Salad ...... 387 222. Japanese Sesame Steak Sauce ...... 389 223. Japanese Shrimp Sauce I ...... 391 224. Japanese Soup Stock ...... 392 225. Japanese Soup with Tofu and Mushrooms ...... 392 226. Japanese Spinach with Sweet Sesame Seeds ...... 394 227. Japanese Sushi Rice ...... 395 228. Japanese Tofu Salad ...... 397 229. Japanese Turnips with Miso ...... 399 230. JapaneseStyle Cabbage Salad ...... 401 231. JapaneseStyle Curry Karei Raisu ...... 403 232. JapaneseStyle Fried Rice Chahan ...... 406 233. JapaneseStyle Grilled Mushrooms ...... 407 234. JapaneseStyle Potato Salad with Daikon and Cucumber ...... 409 235. JapaneseStyle Sesame Green Beans ...... 410 236. Kasutera Castella the Japanese Traditional Honey Cake ...... 412 237. King Trumpet Yakitori ...... 414 238. Kiyokos Miso Sauce ...... 415 239. Kohlrabi Slivers and Pea Shoots with Sesame Dressing ...... 416 240. Kombu Celery ...... 417 241. Konbu Dashi ...... 418 242. Lucys Quick Tonkatsu Sauce ...... 419 243. Manju Japanese Sweet Bean Paste Cookies ...... 421 244. Marshmallow Cake ...... 423 245. Matcha Cream ...... 425 246. Matcha Green Tea Ice Latte ...... 427 247. Matcha Green Tea Latte ...... 429 248. Matcha Muffins...... 431 249. Michelles Chicken Yakitori ...... 431 250. Microwave Mochi ...... 433 251. Miso Chicken StirFry ...... 435 252. Miso Glazed Sea Bass ...... 436 253. Miso Soup ...... 438 254. Miso Soup I...... 440 255. Miso Soup II ...... 442 256. Miso Soup with Shiitake Mushrooms ...... 444 257. Miso Soup with Vegetables and Tofu ...... 445 258. Miso Vinaigrette ...... 445 259. MisoGinger Marinade ...... 446 260. MisoGlazed Salmon Skewers ...... 447 261. MisoGlazed Scallops with Soba Noodles ...... 448 262. MisoYaki Sea Bass ...... 450 263. Mizu Shingen Mochi with Strawberry Compote ...... 450 264. Moms Sushi Rice ...... 452 265. My Fly StirFry ...... 453 266. Nabeyaki Udon Soup With Chicken Spinach and Mushrooms ...... 455 267. Nasu Dengaku ...... 457 268. Nikujaga Japanesestyle meat and potatoes ...... 459 269. Nonas Japanese Ume Dressing ...... 461 270. Nonas Tableside Homemade Soft Tofu ...... 463 271. Okonomiyaki ...... 465 272. Onigiri Japanese Rice Balls ...... 467 273. Onigiri Japanese Rice Balls ...... 469 274. Pan Roasted Beef Tenderloin with GingerShiitake Brown Butter ...... 470 275. PanGlazed Fish with Citrus and Soy ...... 472 276. Pickled Ginger ...... 473 277. Pickled Umeboshi Beets ...... 475 278. Pickled Vegetables ...... 477 279. Pork Katsu with Quick Carrot Pickles ...... 479 280. Pork Medallions with MisoMushroom Sauce ...... 481 281. Pork Tonkatsu with WatermelonTomato Salad ...... 483 282. Pumpkin Mochi ...... 485 283. Quick Sesame Green Beans ...... 487 284. Ratatouille with Bitter Melon ...... 489 285. Rice Balls With Salmon Filling Onigiri ...... 490 286. Rintaros Beef Curry ...... 491 287. Roasted Cod with Shiitakes in Miso Broth ...... 493 288. Sake Sea Bass in Parchment ...... 495 289. Salmon Sandwiches with Japanese Flavors ...... 496 290. Salmon Teriyaki with Carrots and Onions ...... 497 291. Sanuki Sea Stock ...... 498 292. Sauteed Bass Fillets with Mushrooms Scallions and Soy ...... 499 293. Sauteed Cod on Snow Peas and Cabbage with Miso Sesame Vinaigrette ...... 500 294. Scallion Mushroom and Shrimp Custards ...... 502 295. Scallops with Spicy Garlic Sauce ...... 502 296. Sea Treasure Clam Miso Soup ...... 504 297. Seared Ahi with Brown Rice and PineappleGinger Broth...... 506 298. Seared Scallops with Bok Choy and Miso ...... 506 299. Seaweed Nori Soup ...... 507 300. SelfStomped Thick White Noodles ...... 508 301. Sesame Rice Balls with Red Pepper Dipping Sauce ...... 508 302. Sesame Seaweed Salad ...... 510 303. SesameandSoy Watermelon Pok ...... 512 304. SesameCrusted Tofu with Soba Noodles ...... 514 305. Seven Seas ...... 515 306. Shieldzini ...... 516 307. Shoyu Ramen ...... 518 308. Shrimp and Daikon Salad with UmeShiso Dressing ...... 520 309. ShrimpFilled Spring Rolls ...... 522 310. Simply Mochi...... 523 311. Soba and Maitake Mushrooms in Soy Broth ...... 524 312. Soba Noodle Salad with Cucumber and Mango ...... 526 313. Soba Salad with Miso Dressing ...... 527 314. Soba Soup with Spinach and Tofu ...... 529 315. Soba with Green Chile Pesto ...... 530 316. SoyBasted Chicken Kebabs with SesameCitrus Sprinkle ...... 532 317. Spicy Japanese Crab Noodle Salad ...... 534 318. Spicy Seattle Tuna Rolls ...... 535 319. Spicy Tahini and Avocado Soba ...... 537 320. Spinach Salad with Japanese Ginger Dressing ...... 538 321. Spinach with Sesame Miso Sauce...... 540 322. Spongy Japanese Cheesecake ...... 540 323. Steamed Asian White Rice ...... 542 324. Steamed Clams in Butter and Sake...... 543 325. Steamed Egg Custard with Blue Crab and Flowering Chives ...... 545 326. Steamed Green Tea Cake with Black Sesame Seeds ...... 547 327. Sugar Snap Pea Tempura...... 549 328. Sukiyaki ...... 551 329. Sunomono Japanese Cucumber and Seafood Salad ...... 553 330. Sushi Rice ...... 555 331. Sweet Potato and Brussels Sprout Okonomiyaki ...... 556 332. Tekka Don No Poke ...... 558 333. Tempura Dipping Sauce ...... 560 334. Tempura Green Beans Yellow Beans and Tofu...... 561 335. Tempura Shrimp and Vegetables ...... 562 336. Tempura Shrimp Nori Rolls ...... 564 337. Teriyaki Black Cod with Sticky Rice Cakes and Seared Baby Bok Choy ...... 565 338. Teriyaki Sauce ...... 565 339. Teriyaki Sauce and Marinade ...... 568 340. Teriyaki Scallops and Green Onions ...... 570 341. TeriyakiGlazed Sea Bass ...... 570 342. The Perfect Simplified Sushi Vinegar ...... 570 343. The World of Rice Salads ...... 572 344. Tofu Dengaku ...... 574 345. Tofu Hiyayakko ...... 576 346. Traditional Beef Sukiyaki ...... 578 347. Tuna Maki ...... 580 348. Tuna Teriyaki with Wasabi Butter ...... 582 349. Udon Noodles with Chicken Shellfish and Vegetables ...... 582 350. Udon with Mushroom Broth Cabbage and Yams ...... 584 351. Umeboshi and Rice Salad with Pickled Ginger and Sugar Snap Peas ...... 586 352. Vegan Edamame ...... 586 353. Vegan Japanese Spinach Salad ...... 588 354. Vegetarian Nori Rolls ...... 589 355. Vinegared Cucumber Salad ...... 591 356. Warm Teriyaki Beef Salad...... 591 357. Wasabi Salmon Burgers ...... 593 358. Washabinaros Chili ...... 595 359. Whole Grilled Japanese Eggplant with Lemon and Soy Sauce ...... 597 360. Yaki Onigiri ...... 599 361. Yakitori Chicken ...... 601 362. Yakitori Marinade ...... 603 363. Yukari Shiso Salt Yaki Onigiri ...... 605 364. Yum Yum Sauce ...... 606 365. Zoni ...... 608

Conclusion ...... 610 BONUS #4: FREE PDF - FULL 365 ILLUSTRATIONS ...... 611 BONUS #5: [Super Gift] 50+ Awesome eBooks (Cookbook, Healthy Guides and More) ...... 612

Introduction

***

EXPERIENCE THE JAPANESE CUISINES RIGHT IN YOUR KITCHEN Dear readers, welcome to the world of flavor’s series! You are handling the book “Japanese Cookbook 365 Volume 1”. What an exciting time to be working in the kitchen. Today’s markets are brimming with so many great ingredients from around the world. We have globalization to thank for the opportunity to please our taste buds with a variety of flavors—and for making healthy food choices more accessible to us. Fully capturing the overwhelming variety of dishes worldwide is next to impossible. But you can get a fair amount from this series. This series about World’s Cuisines allows so much freedom in the kitchen. You can pick from a broad array of the most delicious dishes in the world. Many of the recipes here include authentic cooking techniques and ingredients and to recreate a dish similar to the local fare of the country where it comes from. Luckily, the ingredients needed for these recipes can be bought almost anywhere. If there’s any ingredient not on stock in grocery stores, I suggest an easy-to-find alternative here. This series focuses on bringing some of the world’s well-known dishes to your kitchen and eventually, to your dining table. I tested each recipe here in my kitchen. Thus, I can assure you that all recipes meet my requirements: they must be healthy and both easy and quick to make. No ingredient here is hard to find. The most important things in this series are moderation, balance, and variety. Cooking a dish from another country develops your sense of taste and may even lead to better health. It also deepens your understanding of your own culture. With this series and the ingredients from your local market, it's so much easier to enjoy the variety of great international flavors. You also see more different types of recipes from a huge of countries all over the World such as:  Cajun Cookbook  Hawaii Cookbook  The Southern Cookbook  Tex-Mex Cookbook  Texas Cookbook  ... Thank you for choosing “Japanese Cookbook 365 Volume 1”. I really hope that each book in the series will be always your best friend in your little kitchen. Let’s live happily and have a tasty tour to Japan! Enjoy each page of the book,

Chapter 1: Japanese Sushi

***

1. Avocado Sushi with Brown Rice

"This avocado sushi recipe goes over the basics of sushi rolling so that you can make your own amazing brown rice sushi. It might take some practice to get the hang of rolling, but it's worth it. Short grain brown rice is sticky enough to use instead of white sushi rice, but long grain brown rice will not work. Use apple cider vinegar if you can't find brown rice vinegar. Bowls of tamari (or soy sauce), pickled ginger and wasabi are commonly served alongside for dipping."

Serving: 4 | Prep: 30 m | Cook: 45 m | Ready in: 1 h 15 m Ingredients  1 cup uncooked short grain brown rice  2 cups water  1 pinch sea salt  1 tablespoon brown rice vinegar  1 avocado - peeled, pitted, and thinly sliced  1/4 red bell pepper, cut into matchsticks  1/4 cup alfalfa sprouts, or to taste  4 sheets nori (dry seaweed) Nutrition Information  Calories: 258 calories  Total Fat: 8.4 g  Cholesterol: 0 mg  Sodium: 89 mg  Total Carbohydrate: 41.4 g  Protein: 5.3 g

Eat it!

2. Barbeque Hot Dog Sushi Roll

"Weird name, great flavors. No fish were harmed during the creation of this recipe! Also, a quick warning - you must love barbeque and sushi to truly appreciate the fusion of this recipe."

Serving: 2 | Prep: 15 m | Cook: 30 m | Ready in: 1 h 15 m Ingredients  1 cup water  1 cup short-grain sushi rice  1 tablespoon rice vinegar  1 all-beef hot dog  1 sheet nori (dry seaweed)  1 tablespoon diced red onion  1/4 cup barbeque sauce, divided  1/4 cup shredded Cheddar cheese, divided  2 tablespoons French-fried onions Nutrition Information  Calories: 629 calories  Total Fat: 19 g  Cholesterol: 27 mg  Sodium: 819 mg  Total Carbohydrate: 98.1 g  Protein: 12.7 g

Eat it!

3. Brown Rice Tofu Maki

Maki is the Japanese name for the “sushi rolls” favored by many. Short-grain rice is full of amylopectin, a sticky starch, which gives it its characteristic chewiness.

Serving: 8 | Cook: 1 h 5 m | Ready in: 2 h Ingredients  4¼ cups water  2¼ cups short-grain brown rice  3 tablespoons mirin, (see Shopping Tip)  3 tablespoons reduced-sodium soy sauce  3½ teaspoons sugar, divided  ⅓ cup rice vinegar  ½ teaspoon salt  8 sheets toasted nori seaweed, (see Shopping Tip)  32 matchstick strips flavored baked tofu, such as Thai or teriyaki (about 3 ounces)  32 matchstick strips red bell pepper, (about 1 small pepper)  32 matchstick strips peeled and seeded cucumber, (about ½ small)  5 tablespoons unsalted roasted peanuts, chopped Nutrition Information  Calories: 286 calories  Total Fat: 5 g  Saturated Fat: 1 g  Cholesterol: 0 mg  Sodium: 447 mg  Total Carbohydrate: 48 g  Protein: 9 g  Fiber: 3 g  Sugar: 5 g

Eat it!

4. Brown Rice and Quinoa Sushi Rolls

"I have omitted white sugar and flour from my diet and wanted to come up with a new way to make sushi, since being half Japanese, I still wanted to be able to enjoy sushi but wanted an option. I love it! Adds that extra bit of protein to make this a well-rounded light meal or snack. I like organic sugar in this recipe."

Serving: 4 | Prep: 30 m | Cook: 45 m | Ready in: 1 h 25 m Ingredients  2/3 cup short-grain brown rice  2 1/3 cups water  1 pinch sea salt  2 tablespoons rice vinegar  1 tablespoon cider vinegar  1 tablespoon mirin (Japanese sweet wine) (optional)  2 tablespoons turbinado sugar  1/2 teaspoon sea salt  1/2 cup quinoa  4 sheets nori (dry seaweed)  1/2 carrot, shredded  1/2 cucumber, cut into thin strips  1 avocado - peeled, pitted, and cut into thin strips Nutrition Information  Calories: 315 calories  Total Fat: 9.4 g  Cholesterol: 0 mg  Sodium: 320 mg  Total Carbohydrate: 51.6 g  Protein: 7 g

5. California Roll Sushi

"California Roll - it's really good. Serve with soy sauce and wasabi. "

Serving: 8 | Prep: 45 m | Cook: 15 m | Ready in: 1 h 30 m Ingredients  1 cup uncooked short-grain white rice  1 cup water  1/4 cup rice vinegar  1 tablespoon white sugar  1/2 cup imitation crabmeat, finely chopped  1/4 cup mayonnaise  8 sheets nori (dry seaweed)  2 1/2 tablespoons sesame seeds  1 cucumber, cut into thin spears  2 avocados - pitted, peeled, and sliced the long way Nutrition Information  Calories: 232 calories  Total Fat: 14.4 g  Cholesterol: 5 mg  Sodium: 135 mg  Total Carbohydrate: 23.7 g  Protein: 3.9 g

Eat it!

6. Dragon Roll

"Delicious and festive uramaki sushi roll featuring unagi, avocado, and shrimp tempura. It's fun to decorate the roll to look like a dragon! Serve with unagi sauce, soy sauce, wasabi, and pickled ginger."

Serving: 2 | Prep: 30 m | Cook: 38 m | Ready in: 1 h 8 m Ingredients  3/4 cup Japanese sushi-style rice  3/4 cup water  1 1/3 tablespoons rice vinegar  1 1/3 tablespoons white sugar  2 1/4 teaspoons salt  cooking spray  8 frozen tempura shrimp  2 sheets nori (dry seaweed)  2 sticks imitation crabmeat, cut into 1/4-inch pieces  1 cucumber - peeled, seeded, and cut into 1/4-inch strips  1 avocado, sliced  10 ounces frozen unagi kabayaki (grilled eel), thawed and sliced into 2-inch strips Nutrition Information  Calories: 1095 calories  Total Fat: 50.3 g  Cholesterol: 432 mg  Sodium: 3341 mg  Total Carbohydrate: 93.5 g  Protein: 66.6 g

7. Eggplant Sushi Rolls

"Oven-baked eggplant is rolled in nori sheets with medium-grain rice and avocado. Serve with soy sauce for dipping."

Serving: 2 | Prep: 30 m | Cook: 45 m | Ready in: 1 h 15 m Ingredients  1 1/2 cups water  3/4 cup medium-grain white rice  1 eggplant, cut into 4 slices  1 splash olive oil  salt and ground black pepper to taste  2 sheets nori seaweed  1 small avocado, sliced 3/4-inch thick Nutrition Information  Calories: 488 calories  Total Fat: 15.9 g  Cholesterol: 0 mg  Sodium: 96 mg  Total Carbohydrate: 81 g  Protein: 9.5 g

8. InsideOut Spicy Tuna and Avocado Sushi

"Super easy and super delicious! Once you master the art of rolling, I guarantee you will never want to go out and pay top dollar for your sushi fix again! Depending on how big you roll your sushi, you may need more or less sushi rice. Serve with soy sauce and wasabi paste."

Serving: 2 | Prep: 30 m | Cook: 26 m | Ready in: 56 m Ingredients  Sushi Rice:  1/3 cup Japanese sushi-style rice  1/3 cup water  2 1/4 teaspoons rice vinegar  2 1/4 teaspoons white sugar  1 teaspoon salt  Sushi Rolls:  4 ounces sashimi-grade yellowfin tuna, cut into small chunks  1/3 cup mayonnaise  3 tablespoons chile oil, or more to taste  1 tablespoon sesame oil  1 tablespoon sriracha sauce  1 green onion, diced  3 sheets nori, cut in half  1/2 small ripe avocado, thinly sliced  1/4 English cucumber, cut into matchsticks Nutrition Information  Calories: 749 calories  Total Fat: 59.4 g  Cholesterol: 39 mg  Sodium: 1718 mg  Total Carbohydrate: 38.6 g  Protein: 17.2 g

9. Kimbop Korean Sushi

"I received this great recipe for Korean Sushi from a Korean friend of mine. It is different and very good!"

Serving: 4 | Prep: 40 m | Cook: 20 m | Ready in: 1 h Ingredients  1 cup uncooked glutinous white rice (sushi rice)  1 1/2 cups water  1 tablespoon sesame oil  salt, to taste  2 eggs, beaten  4 sheets sushi nori (dry seaweed)  1 cucumber, cut into thin strips  1 carrot, cut into thin strips  4 slices American processed cheese, cut into thin strips  4 slices cooked ham, cut into thin strips  2 teaspoons sesame oil Nutrition Information  Calories: 354 calories  Total Fat: 15.2 g  Cholesterol: 113 mg  Sodium: 510 mg  Total Carbohydrate: 41.2 g  Protein: 11.9 g

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10. Korean Sushi

"This is a Korean-inspired version of sushi that uses minced beef and canned tuna instead of raw fish. It's mouthwateringly delicious, but may take some practice."

Serving: 6 | Prep: 30 m | Cook: 30 m | Ready in: 1 h Ingredients  2 cups uncooked short-grain white rice  2 cups water  2 tablespoons cider vinegar  2 leaves chard  2 eggs, well beaten  2 tablespoons soy sauce, divided  3 tablespoons water  1 onion, diced  1 tablespoon vegetable oil  3/4 pound beef tenderloin, minced  1 (5 ounce) can tuna, drained  1 carrot, julienned  1 cucumber, julienned  6 sheets nori (dry seaweed) Nutrition Information  Calories: 492 calories  Total Fat: 17.6 g  Cholesterol: 109 mg  Sodium: 409 mg  Total Carbohydrate: 58 g  Protein: 23.1 g

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11. Mini Cucumber Sushi Rolls

"Thin cucumber slices are rolled around shredded carrot, cream cheese, and raisins for a little sushi-shaped finger food that's tied with a fresh chive."

Serving: 12 | Prep: 30 m | Ready in: 30 m Ingredients  1 long seedless cucumber, ends trimmed  1 carrot, shredded  1 (4 ounce) package cream cheese, softened  1/4 cup raisins  24 long fresh chives for tying Nutrition Information  Calories: 46 calories  Total Fat: 3.3 g  Cholesterol: 10 mg  Sodium: 32 mg  Total Carbohydrate: 3.6 g  Protein: 0.9 g

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12. Nigiri Sushi

"Seasoned rice is wrapped with fresh raw fish, cooked shrimp, or egg omelet for traditional Japanese nigiri sushi."

Serving: 4 | Prep: 1 h | Cook: 35 m | Ready in: 2 h 5 m Ingredients  4 cups water  2 cups uncooked white rice  1/2 cup seasoned rice vinegar  1 teaspoon white sugar, or as needed  1 teaspoon salt, or as needed  1/4 pound hamachi (yellowtail)  1/4 pound maguro (tuna)  1/4 pound cooked Ebi (shrimp), shelled and butterflied  6 eggs  1/2 teaspoon white sugar  1/8 teaspoon salt  1 teaspoon wasabi paste (optional)  1 sheet nori, cut into 1-inch strips Nutrition Information  Calories: 557 calories  Total Fat: 10.3 g  Cholesterol: 351 mg  Sodium: 861 mg  Total Carbohydrate: 77.1 g  Protein: 35 g

13. Seared Arctic Char Hand Rolls

This sushi recipe, a version of a hand roll inspired by chef Bun Lai's creative sushi recipes, uses blanched Swiss chard instead of the traditional nori as the wrapper for the sushi roll.

Serving: 8 | Cook: 1 h 10 m | Ready in: 1 h 10 m Ingredients  Arctic Char  1 pound center-cut arctic char or wild salmon, skinned  1 teaspoon salt  ⅓ cup extra-virgin olive oil  Chard Hand Rolls  4 large chard leaves  32 thin, long thin strips carrot (from 1 large carrot)  32 thin strips seeded tomato (from 2 medium tomatoes)  32 sprigs fresh cilantro  16 asparagus spears (halved lengthwise if thick), trimmed  16 thin strips ripe, but firm mango (from 1 mango)  4 ounces radish sprouts, pea shoots or other sprouts Nutrition Information  Calories: 211 calories  Total Fat: 14 g  Saturated Fat: 2 g  Cholesterol: 32 mg  Sodium: 394 mg  Total Carbohydrate: 9 g  Protein: 14 g  Fiber: 3 g  Sugar: 5 g

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14. Shrimp Hand Rolls with CoconutCurry Dipping Sauce

Set out all the ingredients for these healthy hand rolls so diners can have fun making their own. Look for bean thread noodles—sometimes labeled vermicelli, mung bean or cellophane noodles—along with sheets of nori (seaweed) in the Asian section of most supermarkets.

Serving: 4 | Cook: 45 m | Ready in: 45 m Ingredients  4 ounces bean thread noodles  ⅓ cup coconut milk (see Tip)  1 tablespoon lime juice  2 teaspoons Thai red curry paste  2 tablespoons fish sauce  8 sheets toasted nori, halved crosswise  1 pound peeled and deveined cooked shrimp (16-20 count; see Tips), halved lengthwise  1 firm ripe avocado, cut into 16 slices  1½ cups julienned carrots  1½ cups julienned red bell pepper  ¾ cup fresh herbs, such as mint, cilantro and/or basil Nutrition Information  Calories: 363 calories  Total Fat: 12 g  Saturated Fat: 5 g  Cholesterol: 214 mg  Sodium: 812 mg  Total Carbohydrate: 36 g  Protein: 31 g  Fiber: 5 g  Sugar: 3 g

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15. Spicy Sushi Roll

"The following is a basic spicy sushi roll, readily suitable for either crab or tuna. Different people will be suited to different degrees of spiciness for the sauce, so you may want to adjust proportions accordingly to your liking. Final product will be cool and slightly sweet at first, with a tight, hot afterbite following, and then linger for a while after with a duller burning, flavorful taste."

Serving: 3 | Prep: 15 m | Ready in: 15 m Ingredients  1/4 cup mayonnaise  1 tablespoon chile sauce  1 1/2 teaspoons togarashi (Japanese seven spice)  1 teaspoon prepared wasabi  1 teaspoon chili powder  1 teaspoon paprika  3 (3 ounce) fillets imitation crabmeat, cut into 1 1/2-inch pieces  2 cups cooked sushi rice  3 sheets nori (dry seaweed) Nutrition Information  Calories: 341 calories  Total Fat: 15.6 g  Cholesterol: 24 mg  Sodium: 1082 mg  Total Carbohydrate: 40.9 g  Protein: 9.5 g

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16. Spicy Tuna Sushi Roll

"A great tasting spicy sushi roll, for those who like extra pizzazz. You can use cooked or raw tuna to your preference to achieve great flavors. Great for a filling Japanese meal. Tastes great with a wasabi soy dip."

Serving: 4 | Prep: 40 m | Cook: 20 m | Ready in: 1 h 45 m Ingredients  2 cups uncooked glutinous white rice  2 1/2 cups water  1 tablespoon rice vinegar  1 (5 ounce) can solid white tuna in water, drained  1 tablespoon mayonnaise  1 teaspoon chili powder  1 teaspoon wasabi paste  4 sheets nori (dry seaweed)  1/2 cucumber, finely diced  1 carrot, finely diced  1 avocado - peeled, pitted and diced Nutrition Information  Calories: 346 calories  Total Fat: 11.7 g  Cholesterol: 16 mg  Sodium: 214 mg  Total Carbohydrate: 47 g  Protein: 13.6 g

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17. The Best Ever Vegan Sushi

"One of the hardest foods for me to give up after I became vegan was sushi. Nothing beats fresh spicy tuna, or shrimp tempura crunch rolls. Unfortunately, many vegan sushi restaurant options are bland and filled with nothing but veggies. I'm left rather unsatisfied and still craving the creamy texture of sashimi. I decided to try my hand at making my own veggie rolls. Serve with pickled ginger, soy sauce, and wasabi to enjoy an authentic sushi experience!"

Serving: 6 | Prep: 30 m | Cook: 38 m | Ready in: 1 h 23 m Ingredients  1 cup short-grain sushi rice  2 cups water  1 pinch salt  1 1/2 teaspoons vegetable oil  1/4 cup rice vinegar  2 tablespoons white sugar  1/8 teaspoon salt  1 (16 ounce) package extra-firm tofu  1 tablespoon olive oil, or more as needed  1/4 small onion, minced (optional)  1 teaspoon garlic, minced (optional)  1/4 cup vegan mayonnaise (such as Follow Your Heart® Vegenaise®)  2 tablespoons sriracha sauce, or to taste  2 sheets nori, or as needed  1/2 avocado - peeled, pitted, and sliced  1/2 cup matchstick-sliced Savoy cabbage  1/4 cup matchstick-cut carrots  1/4 cup matchstick-cut seeded cucumber Nutrition Information  Calories: 299 calories  Total Fat: 13.6 g  Cholesterol: 0 mg  Sodium: 338 mg  Total Carbohydrate: 36.8 g  Protein: 8.9 g

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18. Tuna Onigiri Rice Ball

"Onigiri is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in nori (seaweed). This is just a simple one for people who may not have a lot of time, I use a rice cooker but I will go about as if I didn't."

Serving: 3 | Prep: 30 m | Cook: 20 m | Ready in: 1 h 15 m Ingredients  1 cup short-grain sushi rice  1 1/4 cups water  1 pinch salt (optional)  1 (5 ounce) can tuna, drained  2 tablespoons mayonnaise, or to taste  ground black pepper (optional)  1 sheet nori, cut into 1-inch strips, or desired width Nutrition Information  Calories: 355 calories  Total Fat: 8 g  Cholesterol: 16 mg  Sodium: 129 mg  Total Carbohydrate: 53.3 g  Protein: 15.2 g

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19. Turkey Roll Sushi

"Easy wrap recipe. Great for snacks. Customize until your heart's content. This recipe is forgiving. I eyeballed everything until it was how I wanted it, so these measurements aren't exact. Can't wait to hear what modifications everyone comes up with."

Serving: 4 | Prep: 15 m | Ready in: 15 m Ingredients  3/4 cup fresh spinach, chopped  1/4 cup cream cheese, softened  1/4 cup shredded Cheddar cheese, or more to taste  4 pickled peppers, chopped  1/2 spring onion (green part only), chopped, or more to taste  2 teaspoons garlic powder  3/4 teaspoon ground black pepper  2 pinches red pepper flakes  2 flour tortillas  1/2 pound sliced deli turkey meat Nutrition Information  Calories: 225 calories  Total Fat: 10.3 g  Cholesterol: 46 mg  Sodium: 943 mg  Total Carbohydrate: 18.9 g  Protein: 14.9 g

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Chapter 2: Japanese Appetizers

***

20. Beef Kushiyaki

"A Japanese favorite."

Serving: 8 | Prep: 15 m | Cook: 10 m | Ready in: 55 m Ingredients  2 1/2 tablespoons mirin (Japanese sweet wine)  1 clove garlic, minced  1/3 cup soy sauce  1/8 teaspoon monosodium glutamate (such as Aji-No-Moto®)  1/3 cup white sugar  1 pound beef sirloin steak, cut paper-thin  3 green onions, cut into 2-inch slices  bamboo skewers Nutrition Information  Calories: 122 calories  Total Fat: 3.3 g  Cholesterol: 24 mg  Sodium: 630 mg  Total Carbohydrate: 11.1 g  Protein: 10.6 g

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21. Big Johns Oyster Motoyaki

"Anyone who's tried this dish seems to want to make it themselves. I've created this recipe to give those looking for real Motoyaki (not with some fake cheese sauce) something to make at home that tastes like the one from a restaurant. I hope you enjoy it."

Serving: 6 | Prep: 25 m | Cook: 25 m | Ready in: 50 m Ingredients  6 oysters, scrubbed and shucked  1 teaspoon butter  1/4 cup chopped fresh mushrooms  1/4 cup chopped green onion  1 cup Japanese mayonnaise (such as Kewpie®)  1 tablespoon red miso paste  1 teaspoon ground cayenne pepper  1 teaspoon ground black pepper  1 tablespoon capelin roe (masago)  1 lemon, cut into 6 wedges Nutrition Information  Calories: 348 calories  Total Fat: 32 g  Cholesterol: 63 mg  Sodium: 423 mg  Total Carbohydrate: 8.4 g  Protein: 9 g

22. Broiled Mochi with Nori Seaweed

"Mochi is a sweet, short-grained, very glutinous rice with a high starch content. Mochi is commonly used to make rice cakes, for which it is pounded in large tubs until it becomes extremely sticky. It is then formed into balls or squares, which can be found in Japanese markets. Mochi is also used in confections and rice dishes. It can be bought in most any Japanese grocery store. This is a delicious way to eat it!"

Serving: 8 | Prep: 10 m | Cook: 7 m | Ready in: 17 m Ingredients  8 frozen mochi squares  1/2 cup soy sauce  1 sheet nori (dry seaweed) Nutrition Information  Calories: 109 calories  Total Fat: 0.2 g  Cholesterol: 0 mg  Sodium: 907 mg  Total Carbohydrate: 23.1 g  Protein: 3.1 g

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23. Chakin Sushi

"This is Japanese girl's festival food. This sushi is wrapped in very thin egg sheets. Inside is a vinegar rice ball. I used an Italian parsley sprig as the tie. The look is so cute!"

Serving: 6 | Prep: 30 m | Cook: 25 m | Ready in: 55 m Ingredients  1 cup sushi rice, or Japanese short-grain white rice  3 eggs, beaten  1/4 teaspoon salt  1 tablespoon vegetable oil  3 tablespoons rice vinegar  2 tablespoons white sugar  1 teaspoon salt  2 tablespoons black sesame seeds  6 sprigs Italian parsley with long stems Nutrition Information  Calories: 218 calories  Total Fat: 6.7 g  Cholesterol: 93 mg  Sodium: 535 mg  Total Carbohydrate: 33.2 g  Protein: 6.7 g

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24. Cream Cheese and Crab Sushi Rolls

"Delicious and surprisingly simple to make. Sushi is expensive to buy at the supermarket, so making your own will save you tons of money. My husband is a sushi freak! I make this for him all the time."

Serving: 2 | Prep: 10 m | Cook: 20 m | Ready in: 1 h 40 m Ingredients  1 cup uncooked white rice  2 cups water  2 tablespoons rice vinegar  1 teaspoon salt  2 sheets nori seaweed sheets  1/4 cucumber, peeled and sliced lengthwise  2 pieces imitation crab legs  1/2 (3 ounce) package cream cheese, sliced  1 teaspoon minced fresh ginger root Nutrition Information  Calories: 444 calories  Total Fat: 8.2 g  Cholesterol: 29 mg  Sodium: 1475 mg  Total Carbohydrate: 79.9 g  Protein: 10.7 g

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25. Cucumber and Avocado Sushi

"Cucumber and avocado sushi! These rolls are easy to make and you can add either fake crab or smoked salmon. Serve with teriyaki or soy sauce and wasabi!"

Serving: 6 | Prep: 35 m | Cook: 25 m | Ready in: 1 h Ingredients  1 1/4 cups water  1 cup uncooked glutinous white rice (sushi rice)  3 tablespoons rice vinegar  1 pinch salt  4 sheets nori (dry seaweed)  1/2 cucumber, sliced into thin strips  1 avocado - peeled, pitted and sliced Nutrition Information  Calories: 171 calories  Total Fat: 5.1 g  Cholesterol: 0 mg  Sodium: 6 mg  Total Carbohydrate: 28.7 g  Protein: 3 g

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26. DeepFried Prawn and Rice Croquettes

"I started making these when I was a student. I love the combination of prawns, rice, and creamy white sauce."

Serving: 8 | Prep: 25 m | Cook: 13 m | Ready in: 53 m Ingredients  2 tablespoons butter  1/2 onion, finely chopped  4 ounces peeled shrimp, chopped  2 tablespoons all-purpose flour  1 tablespoon white wine  1/2 cup milk  2 tablespoons milk  2 cups cooked rice  1 tablespoon grated Parmesan cheese, or more to taste  1 teaspoon chopped fresh dill, or more to taste  1 teaspoon salt  ground black pepper  vegetable oil for frying  3 tablespoons all-purpose flour, or as needed  1 egg  1/2 cup bread crumbs Nutrition Information  Calories: 182 calories  Total Fat: 7.5 g  Cholesterol: 54 mg  Sodium: 412 mg  Total Carbohydrate: 21.5 g  Protein: 6.5 g

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27. Egg and Pesto Sushi

"This an awesome roll that has that great taste of pesto. Serve it with soy sauce, wasabi and pickled ginger."

Serving: 36 | Prep: 5 m | Cook: 20 m | Ready in: 25 m Ingredients  2 cups uncooked glutinous white rice  4 cups water  6 eggs, beaten  6 sheets nori (dry seaweed)  1/4 cup basil pesto  salt and pepper to taste Nutrition Information  Calories: 59 calories  Total Fat: 1.7 g  Cholesterol: 32 mg  Sodium: 26 mg  Total Carbohydrate: 8.6 g  Protein: 2.1 g

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28. Gyoza

"I learned this recipe for pot stickers while living in Japan. They're great hot or cold, and may be eaten plain or with the dipping sauce. Any ground meat can be substituted for pork."

Serving: 10 | Prep: 40 m | Cook: 5 m | Ready in: 45 m Ingredients  1 tablespoon sesame oil  2 cups chopped cabbage  1/4 cup chopped onion  1 clove garlic, chopped  1/4 cup chopped carrot  1/2 pound ground pork  1 egg  1 tablespoon vegetable oil  1 (10 ounce) package wonton wrappers  1/4 cup water  1/4 cup soy sauce  2 tablespoons rice vinegar Nutrition Information  Calories: 184 calories  Total Fat: 8.5 g  Cholesterol: 37 mg  Sodium: 546 mg  Total Carbohydrate: 18.5 g  Protein: 7.9 g

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29. Homemade Pickled Ginger Gari

"Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and eaten between different kinds of sushi. It helps to clean your taste buds and enhance the flavors. It's also great with Century Eggs - a Chinese delicacy. You can find prepared pickled ginger in pink or white at most Asian markets but I preferred to make my own and share with family and friends."

Serving: 32 | Prep: 40 m | Cook: 5 m | Ready in: 45 m Ingredients  8 ounces fresh young ginger root, peeled  1 1/2 teaspoons sea salt  1 cup rice vinegar  1/3 cup white sugar Nutrition Information  Calories: 14 calories  Total Fat: 0.1 g  Cholesterol: 0 mg  Sodium: 83 mg  Total Carbohydrate: 3.3 g  Protein: 0.1 g

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30. Japanese Agedashi DeepFried Tofu

"Enjoy authentic deep-fried Japanese agedashi tofu!"

Serving: 2 | Prep: 20 m | Cook: 20 m | Ready in: 40 m Ingredients  1 (12 ounce) package medium-firm silken tofu  vegetable oil for deep frying, or as needed  3 tablespoons potato starch  Sauce:  2 tablespoons water  2 teaspoons potato starch  2 tablespoons sake  1 tablespoon soy sauce  1 tablespoon mirin (Japanese sweet wine)  1 tablespoon fish stock, or to taste  1 teaspoon salt  1/4 carrot, cut into matchsticks  3 dried shiitake mushrooms, sliced into long, thin strips, or more to taste  1/2 Welsh onion (shironegi), cut into matchsticks  1 (1 inch) piece fresh ginger, grated, or to taste Nutrition Information  Calories: 268 calories  Total Fat: 10.2 g  Cholesterol: 0 mg  Sodium: 1708 mg  Total Carbohydrate: 25.8 g  Protein: 13.2 g

31. Japanese Agedashi Tofu

"This quick and easy Japanese fried tofu recipe is a great appetizer. Crispy fried cubes of tofu are served with a tasty sauce and chopped green onion."

Serving: 4 | Prep: 10 m | Cook: 5 m | Ready in: 30 m Ingredients  1 (10.5 ounce) package firm silken tofu  2 cups water  2 tablespoons light soy sauce  2 tablespoons mirin  1 teaspoon dashi granules  1/4 cup all-purpose flour, or as needed  vegetable oil for frying  2 green onions, chopped Nutrition Information  Calories: 191 calories  Total Fat: 13.1 g  Cholesterol: 0 mg  Sodium: 478 mg  Total Carbohydrate: 10.7 g  Protein: 6.2 g

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32. Japanese Deviled Eggs

"Great twist on a old favorite."

Serving: 18 | Prep: 20 m | Cook: 20 m | Ready in: 55 m Ingredients  9 eggs  2 tablespoons sesame seeds  1/2 cup mayonnaise  2 teaspoons soy sauce  2 teaspoons wasabi paste  2 teaspoons rice wine vinegar  2 tablespoons thinly sliced green onions  4 tablespoons panko bread crumbs Nutrition Information  Calories: 91 calories  Total Fat: 7.9 g  Cholesterol: 95 mg  Sodium: 122 mg  Total Carbohydrate: 2.1 g  Protein: 3.6 g

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33. Japanese Fusion Guacamole

"A variation on the classic Mexican dip using some ingredients common in Japan. I developed this recipe because i couldn't get cilantro. The wasabi gives it a nice unexpected kick."

Serving: 12 | Prep: 20 m | Ready in: 20 m Ingredients  2 large avocados - halved, peeled, and pitted  1 lime, juiced  1 onion, minced  2 jalapeno peppers, or to taste, seeded and minced  10 shiso leaves, chopped  1 tablespoon minced fresh ginger root  1 teaspoon wasabi paste  1/2 teaspoon ground white pepper  2 drops hot pepper sauce (such as Tabasco®)  1 tomato, chopped  salt and black pepper to taste Nutrition Information  Calories: 90 calories  Total Fat: 7 g  Cholesterol: 0 mg  Sodium: 15 mg  Total Carbohydrate: 7.5 g  Protein: 1.4 g

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34. Japanese Potsticker Dip

"I don't know about Chinese potsticker dipping sauce, but this is how we do it in Japan."

Serving: 1 | Prep: 1 m | Ready in: 1 m Ingredients  1 tablespoon soy sauce  1 tablespoon rice vinegar  1/4 teaspoon chili oil, or to taste Nutrition Information  Calories: 17 calories  Total Fat: 0.9 g  Cholesterol: 0 mg  Sodium: 902 mg  Total Carbohydrate: 1.2 g  Protein: 1 g

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35. Japanese Salted Chicken Wings

"Crispy, fried, salty chicken wings - Japanese-style! Delicious as a hot starter or snack eaten with soy sauce and fresh lemon juice."

Serving: 4 | Prep: 15 m | Cook: 10 m | Ready in: 1 h 25 m Ingredients  14 ounces chicken wings  1 tablespoon sake (Japanese rice wine)  1 tablespoon chopped garlic  1 1/2 teaspoons sesame oil  1 teaspoon chopped fresh ginger root  1/2 teaspoon salt  1/2 teaspoon dashi (Japanese seasoning)  2 cups vegetable oil for frying  3 tablespoons cornstarch  salt and ground black pepper to taste Nutrition Information  Calories: 224 calories  Total Fat: 18.3 g  Cholesterol: 20 mg  Sodium: 349 mg  Total Carbohydrate: 7 g  Protein: 6.6 g

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36. Japanese Tamago Egg

"Tamago egg is classic Japanese folded omelet sometimes called tamagoyaki. The omelet is sweet, has a light texture, and works well when served over sushi rice and with soy and wasabi sauce for dipping. Tamago is the Japanese word for egg. Mirin is sweet rice wine and dashi is traditional Japanese soup stock (make from kelp or shiitake). These ingredients are now carried in most larger grocery stores or at Asian markets."

Serving: 6 | Prep: 15 m | Cook: 10 m | Ready in: 25 m Ingredients  4 eggs  1/4 cup prepared dashi stock  1 tablespoon white sugar  1 teaspoon mirin (Japanese sweet wine)  1/2 teaspoon soy sauce  1/2 teaspoon vegetable oil, or more as needed Nutrition Information  Calories: 63 calories  Total Fat: 3.8 g  Cholesterol: 124 mg  Sodium: 87 mg  Total Carbohydrate: 2.6 g  Protein: 4.4 g

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37. Marvels Japanese Fried Oysters Kaki Fuhrai with Lemony Tartar Sauce

"A great appetizer or hors d'oeuvre, and can be kept warm until served. The minimal coating keeps these oysters juicy and super oyster-y."

Serving: 6 | Prep: 15 m | Cook: 10 m | Ready in: 25 m Ingredients  1 cup mayonnaise  1/2 lemon, juiced and zested  1/4 dill pickle spear, seeded and minced  1/4 teaspoon cayenne pepper  1 cup panko (Japanese bread crumbs)  1/8 teaspoon cayenne pepper  salt and ground black pepper to taste  2 cups canola oil  6 shucked oysters, or more if desired  1 egg, beaten Nutrition Information  Calories: 465 calories  Total Fat: 42.8 g  Cholesterol: 77 mg  Sodium: 487 mg  Total Carbohydrate: 19.3 g  Protein: 6.8 g

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38. Orange Ponzu

"This is an orange twist to a traditional Japanese Ponzu Sauce. This sauce works great with most white fish sashimi and also adds a refreshing twist to tempura items."

Serving: 8 | Prep: 30 m | Cook: 5 m | Ready in: 35 m Ingredients  1/4 cup soy sauce  1/2 cup rice vinegar  2 tablespoons bonito shavings (dry fish flakes)  1 (1 inch) square konbu (kelp)  1 orange, quartered Nutrition Information  Calories: 15 calories  Total Fat: 0 g  Cholesterol: 0 mg  Sodium: 452 mg  Total Carbohydrate: 3.1 g  Protein: 0.8 g

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39. Perfect Sushi Rice

"Here is my recipe for the perfect sushi rice. You can eat this alone or roll into your favorite sushi roll with ingredients of choice. I use strips of carrots, cucumbers and slices of avocado. You can adjust the amount of vinegar in this recipe to suit your taste."

Serving: 15 | Prep: 5 m | Cook: 20 m | Ready in: 25 m Ingredients  2 cups uncooked glutinous white rice (sushi rice)  3 cups water  1/2 cup rice vinegar  1 tablespoon vegetable oil  1/4 cup white sugar  1 teaspoon salt Nutrition Information  Calories: 112 calories  Total Fat: 1 g  Cholesterol: 0 mg  Sodium: 158 mg  Total Carbohydrate: 23.5 g  Protein: 1.7 g

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40. SemiHomemade Japanese Kare Pan Curry Bread

"This is my interpretation of a kind of street food I had when I visited Japan. They are crunchy balls of bread filled with Japanese brown curry. I couldn't get enough of them and neither will you."

Serving: 12 | Prep: 25 m | Cook: 43 m | Ready in: 9 h 33 m Ingredients  1 large potato, cut into 1/2-inch pieces  1 cup frozen peas  2 tablespoons butter  1 pound ground beef sirloin  salt and ground black pepper to taste  1 onion, diced small  2 1/2 cups water, or as needed  3 cubes Japanese curry roux, or more to taste  oil for frying  1 (11 ounce) can refrigerated French bread dough  1 egg  panko bread crumbs Nutrition Information  Calories: 296 calories  Total Fat: 15.9 g  Cholesterol: 45 mg  Sodium: 273 mg  Total Carbohydrate: 27.1 g  Protein: 12.1 g

41. Simple Onigiri Japanese Rice Balls

"An easy, filling snack that is versatile and easily customized. Using plastic wrap saves your hands from handling extremely hot rice, and cuts down on the mess considerably."

Serving: 6 | Prep: 20 m | Cook: 20 m | Ready in: 8 h 40 m Ingredients  2 cups uncooked short-grain white rice  2 1/2 cups water  2 tablespoons sesame seeds  1 teaspoon salt  2 tablespoons soy sauce (optional)  1 cup water  1 tablespoon salt  1 (1 ounce) package nori seaweed sheets (optional)  1 (7 ounce) can tuna, drained Nutrition Information  Calories: 298 calories  Total Fat: 2.1 g  Cholesterol: 10 mg  Sodium: 1875 mg  Total Carbohydrate: 54.1 g  Protein: 13.8 g

42. Smoked Salmon Sushi Roll

"A very basic and easy way to make sushi rolls."

Serving: 6 | Prep: 30 m | Ready in: 5 h Ingredients  2 cups Japanese sushi rice  6 tablespoons rice wine vinegar  6 sheets nori (dry seaweed)  1 avocado - peeled, pitted and sliced  1 cucumber, peeled and sliced  8 ounces smoked salmon, cut into long strips  2 tablespoons wasabi paste Nutrition Information  Calories: 291 calories  Total Fat: 6.9 g  Cholesterol: 9 mg  Sodium: 405 mg  Total Carbohydrate: 45.1 g  Protein: 11.1 g

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43. Sushi Roll

"Sushi can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi."

Serving: 8 | Prep: 45 m | Ready in: 45 m Ingredients  2/3 cup uncooked short-grain white rice  3 tablespoons rice vinegar  3 tablespoons white sugar  1 1/2 teaspoons salt  4 sheets nori seaweed sheets  1/2 cucumber, peeled, cut into small strips  2 tablespoons pickled ginger  1 avocado  1/2 pound imitation crabmeat, flaked Nutrition Information  Calories: 152 calories  Total Fat: 3.9 g  Cholesterol: 6 mg  Sodium: 703 mg  Total Carbohydrate: 25.8 g  Protein: 3.9 g

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44. Sweet Potato Tempura

"Uses just one sweet potato! Cheap, easy, and delicious! Broccoli pieces, mushrooms, or onions can also be used."

Serving: 4 | Prep: 15 m | Cook: 4 m | Ready in: 19 m Ingredients  2 eggs  1/2 teaspoon salt  3/4 cup ice water  3 tablespoons ice water  3/4 cup all-purpose flour  1 tablespoon all-purpose flour  2 cups oil for frying  1 sweet potato, scrubbed and sliced into 1/8-inch slices  Dipping Sauce:  1/4 cup rice wine  1/4 cup soy sauce Nutrition Information  Calories: 315 calories  Total Fat: 13.8 g  Cholesterol: 93 mg  Sodium: 1269 mg  Total Carbohydrate: 35.8 g  Protein: 8 g

45. Tuna Tartare

"This takes only 10 minutes and tastes like it came from a 5 star restaurant! This tuna tar tar is just amazingly simple and outstanding!"

Serving: 6 | Prep: 10 m | Ready in: 10 m Ingredients  1 pound sushi grade tuna, finely diced  3 tablespoons olive oil  1/4 teaspoon wasabi powder  1 tablespoon sesame seeds  1/8 teaspoon cracked black pepper  sliced French bread Nutrition Information  Calories: 366 calories  Total Fat: 9.6 g  Cholesterol: 34 mg  Sodium: 514 mg  Total Carbohydrate: 42.6 g  Protein: 26.7 g

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46. Yummylicious Japanese Beef Croquettes

"Yummy Japanese croquettes combine ground beef with mashed potatoes and onions; formed into patties, then coated with panko and deep fried to a golden brown. Absolutely mouth-watering! They make a delicious snack! I prefer to make them in smaller bite-size pieces so it's easier to pick up with fingers. Serve with Tonkatsu sauce available at Japanese stores or major supermarkets."

Serving: 10 | Prep: 10 m | Cook: 20 m | Ready in: 30 m Ingredients  3 medium russet potatoes, peeled, and chopped  1 tablespoon butter  1 tablespoon vegetable oil  3 onions, chopped  3/4 pound ground beef  4 teaspoons light soy sauce  all-purpose flour for coating  2 eggs, beaten  panko bread crumbs  1/2 cup oil for frying Nutrition Information  Calories: 239 calories  Total Fat: 13.9 g  Cholesterol: 69 mg  Sodium: 196 mg  Total Carbohydrate: 20.4 g  Protein: 9.6 g

Eat it!

Chapter 3: Japanese Main Dishes

***

47. Ashleys Chicken Katsu with Tonkatsu Sauce

"A recipe for delicious Japanese fried chicken and an accompanying Tonkatsu sauce. Serve with your choice of shredded cabbage, rice, or even mashed potatoes."

Serving: 2 | Prep: 20 m | Cook: 10 m | Ready in: 30 m Ingredients  Sauce  1/2 cup Worcestershire sauce  1/4 cup ketchup  2 tablespoons soy sauce  pepper to taste  Chicken  2 cups vegetable oil, for deep-fat frying  1/2 cup all-purpose flour  1/2 cup panko bread crumbs  salt and pepper to taste  1 egg, beaten  2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness  1 green onion, thinly sliced Nutrition Information  Calories: 718 calories  Total Fat: 36.8 g  Cholesterol: 136 mg  Sodium: 2290 mg  Total Carbohydrate: 73.1 g  Protein: 30.2 g

Eat it!

48. Beef Bowl Gyudon

"Gyudon is one of the most popular rice bowl dishes in Japan. Shall we cook Gyudon tonight?"

Serving: 4 | Prep: 15 m | Cook: 25 m | Ready in: 40 m Ingredients  4 cups cooked rice  6 tablespoons mirin (Japanese sweet wine)  3 tablespoons soy sauce  2 tablespoons sake  1 onion, cut into wedges  10 ounces beef, thinly sliced  4 eggs  1 teaspoon pickled ginger (beni shoga), or to taste (optional) Nutrition Information  Calories: 448 calories  Total Fat: 9.5 g  Cholesterol: 223 mg  Sodium: 786 mg  Total Carbohydrate: 56.1 g  Protein: 24.7 g

49. Beef Short Ribs Rice Bowl Gyu Kalbi Don

"Japanese beef rice bowl using short ribs with bitter melon."

Serving: 2 | Prep: 15 m | Cook: 5 m | Ready in: 55 m Ingredients  1/3 bitter melon  water to cover  1/4 cup dashi kombu (dried kelp)  2 tablespoons soy sauce  1 tablespoon sake  1 tablespoon mirin (Japanese sweet wine)  1 tablespoon white sugar  7 ounces beef short ribs  1/4 onion, chopped  2 ounces shredded konnyaku  1 teaspoon grated fresh ginger  1 garlic scape, cut into 5 pieces  2 teaspoons water  1 teaspoon cornstarch  2 cups steamed white rice  1 teaspoon minced myoga (Japanese ginger), or to taste Nutrition Information  Calories: 556 calories  Total Fat: 18.6 g  Cholesterol: 40 mg  Sodium: 1470 mg  Total Carbohydrate: 73.8 g  Protein: 18 g

50. Buffalo Chicken Sushi Roll

"I made this recipe for my wife who is not into raw fish sushi. Now the whole family is totally hooked on it!"

Serving: 4 | Prep: 25 m | Ready in: 25 m Ingredients  1/2 pound fully cooked breaded chicken breast tenderloins  1/4 cup hot pepper sauce  4 sheets nori (dry seaweed)  4 cups cooked sushi rice  1 carrot, peeled and cut into 4-inch matchsticks  1 celery stalk, cut into 4-inch matchsticks  spicy mayonnaise (optional)  French-fried onions (such as French's®) (optional) Nutrition Information  Calories: 522 calories  Total Fat: 26 g  Cholesterol: 34 mg  Sodium: 1082 mg  Total Carbohydrate: 54.7 g  Protein: 14.8 g

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51. California Roll

"A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab."

Serving: 5 | Prep: 1 h | Cook: 20 m | Ready in: 1 h 50 m Ingredients  4 cups water  2 cups uncooked white rice  1/2 cup seasoned rice vinegar  1 teaspoon white sugar, or as needed  1 teaspoon salt, or as needed  1/4 pound cooked crab meat, drained of excess liquid and shredded  1 tablespoon mayonnaise  5 sheets nori (dry seaweed)  1 avocado, sliced  1/4 cup red caviar, such as tobiko  1 English cucumber, seeded and sliced into strips  2 tablespoons drained pickled ginger, for garnish  2 tablespoons soy sauce, or to taste  1 tablespoon wasabi paste Nutrition Information  Calories: 444 calories  Total Fat: 11.2 g  Cholesterol: 94 mg  Sodium: 1237 mg  Total Carbohydrate: 70.3 g  Protein: 15.3 g

Eat it!

52. Chicken and Sweet Potato Rice

"Sweet potatoes have served as a great rice extender for many generations in Asia. The softness and sweet taste of the sweet potato gives rice a livelier taste, that's why it is liked by many. Try this sweet potato rice recipe where I've added some meat. You can eat this dish as-is, or serve it with other meat or vegetables."

Serving: 2 | Prep: 15 m | Cook: 10 m | Ready in: 1 h 20 m Ingredients  1 cup Japanese sushi-style rice  1 cup water  1/4 pound ground chicken  3/4 teaspoon salt, divided  1/4 teaspoon ground black pepper  1 sweet potato, cubed  1/4 teaspoon ground black pepper Nutrition Information  Calories: 544 calories  Total Fat: 1.3 g  Cholesterol: 33 mg  Sodium: 992 mg  Total Carbohydrate: 108.1 g  Protein: 21.8 g

53. Chicken Hekka

"An incredible Asian stir fry. One of my personal favorites."

Serving: 8 | Prep: 30 m | Cook: 15 m | Ready in: 45 m Ingredients  1 1/2 pounds skinless, boneless chicken breast meat  3/4 cup white sugar  3/4 cup soy sauce  3/4 cup mirin (Japanese sweet wine)  2 tablespoons vegetable oil  1 tablespoon grated fresh ginger  3 carrots, julienned  2 onions, thinly sliced  1 (14 ounce) can shredded bamboo, drained  1/2 pound fresh mushrooms, sliced  1 cup trimmed and coarsely chopped watercress  1 (8 ounce) package rice noodles, soaked and cut into 2 inch pieces Nutrition Information  Calories: 399 calories  Total Fat: 5 g  Cholesterol: 49 mg  Sodium: 1483 mg  Total Carbohydrate: 58.4 g  Protein: 24.6 g

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54. Chicken Karaage Japanese Fried Chicken

"This is a simple yet delicious Japanese-style fried chicken flavored with ginger, garlic and sake and soy sauce. Serve as an appetizer or with rice and veggies to make a yummy meal. It even tastes good cold; my mom used to make this to take with us on picnics."

Serving: 4 | Prep: 15 m | Cook: 2 m | Ready in: 47 m Ingredients  2 tablespoons soy sauce  1 tablespoon sake (Japanese rice wine)  2 teaspoons grated fresh ginger  1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces  2 cups vegetable oil for frying  3/4 cup cornstarch Nutrition Information  Calories: 495 calories  Total Fat: 26.1 g  Cholesterol: 97 mg  Sodium: 767 mg  Total Carbohydrate: 33.1 g  Protein: 28.9 g

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55. Chicken Katsu

"This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce."

Serving: 4 | Prep: 10 m | Cook: 10 m | Ready in: 20 m Ingredients  4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness  salt and pepper to taste  2 tablespoons all-purpose flour  1 egg, beaten  1 cup panko bread crumbs  1 cup oil for frying, or as needed Nutrition Information  Calories: 297 calories  Total Fat: 11.4 g  Cholesterol: 118 mg  Sodium: 251 mg  Total Carbohydrate: 22.2 g  Protein: 31.2 g

Eat it!

56. Chicken Yakisoba

"This traditional Japanese yakisoba noodle dish includes cabbage and chicken in a spicy sauce."

Serving: 4 | Prep: 20 m | Cook: 15 m | Ready in: 35 m Ingredients  2 tablespoons canola oil  1 tablespoon sesame oil  2 skinless, boneless chicken breast halves - cut into bite-size pieces  2 cloves garlic, minced  2 tablespoons Asian-style chile paste  1/2 cup soy sauce  1 tablespoon canola oil  1/2 medium head cabbage, thinly sliced  1 onion, sliced  2 carrots, cut into matchsticks  1 tablespoon salt  2 pounds cooked yakisoba noodles  2 tablespoons pickled ginger, or to taste (optional) Nutrition Information  Calories: 503 calories  Total Fat: 16.5 g  Cholesterol: 29 mg  Sodium: 3868 mg  Total Carbohydrate: 69.8 g  Protein: 26.5 g

Eat it!

57. Crispy Shrimp Tempura

"Shrimp tempura, Japanese style. Serve this at dinner as an appetizer or to your party guests as finger food."

Serving: 6 | Prep: 20 m | Cook: 15 m | Ready in: 35 m Ingredients  1 cup all-purpose flour  2 tablespoons cornstarch  1 pinch salt  1 cup water  1 egg yolk  2 egg whites, lightly beaten  1 pound medium shrimp, peeled and deveined, tails left on  2 cups vegetable oil for frying Nutrition Information  Calories: 891 calories  Total Fat: 81.5 g  Cholesterol: 139 mg  Sodium: 225 mg  Total Carbohydrate: 25.3 g  Protein: 16.4 g

Eat it!

58. Easy Chicken Yakitori

"Chicken yakitori is an easy Japanese dish to make at home. Serve with white rice and sake for an easy but special meal!"

Serving: 4 | Prep: 10 m | Cook: 15 m | Ready in: 40 m Ingredients  10 wooden skewers  4 skinless, boneless chicken thighs, cut into 1-inch cubes  4 scallions, sliced into 1-inch pieces  1/2 cup sake  1/2 cup soy sauce  3 tablespoons mirin  2 tablespoons white sugar  1 teaspoon vegetable oil, or to taste Nutrition Information  Calories: 276 calories  Total Fat: 9.2 g  Cholesterol: 70 mg  Sodium: 1871 mg  Total Carbohydrate: 14.8 g  Protein: 21.7 g

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59. Fake Sukiyaki

"Sukiyaki for those that don't like tofu or seaweed. Great for a quick, nutritious supper with lots of natural flavors! Add some diced tomato for added fresh flavor."

Serving: 2 | Prep: 10 m | Cook: 10 m | Ready in: 20 m Ingredients  1/2 pound thinly sliced roast beef, cut into strips  1 bunch fresh spinach, rinsed and stemmed  12 ounces fresh button mushrooms, halved  1 (10.75 ounce) can beef stock, divided  1/2 cup thinly sliced onion  3 tablespoons sake, or to taste  3 tablespoons soy sauce, or to taste Nutrition Information  Calories: 292 calories  Total Fat: 5.5 g  Cholesterol: 55 mg  Sodium: 2701 mg  Total Carbohydrate: 22.2 g  Protein: 37.6 g

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60. Glos Sausage Fried Rice

"This is an easy-to-prepare fried rice dished passed down by my Japanese mother. You won't find anything like it in the restaurants. Every time we have a family get-together or a covered dish luncheon at work, I am always requested to bring this rice."

Serving: 8 | Prep: 20 m | Cook: 20 m | Ready in: 40 m Ingredients  1 pound ground pork sausage  5 eggs, beaten  3 tablespoons vegetable oil  1/2 head cabbage, cored and shredded  3 carrots, chopped  6 cups cooked white rice, cold  1/4 cup soy sauce, or to taste  1 (14.5 ounce) can bean sprouts, drained  1 (6 ounce) package frozen green peas, thawed  ground black pepper to taste  3 green onions, chopped Nutrition Information  Calories: 540 calories  Total Fat: 31.7 g  Cholesterol: 155 mg  Sodium: 943 mg  Total Carbohydrate: 46.4 g  Protein: 17.3 g

Eat it!

61. Goya Champuru Bitter Melon Stir Fry

"This is a traditional Okinawan dish with Asian bitter melon. I was introduced to it during my time there. I've combined a few different recipes into this one here. You can also add Spam®; it's pretty popular on Okinawa.

Please note that the bitter melon has a very different taste, but its very good once you get used to it. It's also ridiculously healthy."

Serving: 4 | Prep: 10 m | Cook: 21 m | Ready in: 36 m Ingredients  2 Asian bitter melon (goya)  kosher salt as needed  2 tablespoons sesame oil  1 (1 pound) pork loin, cut into pieces  1 pinch garlic salt, or to taste  1 pinch garlic pepper, or to taste  2 eggs  1 tablespoon soy sauce, or to taste Nutrition Information  Calories: 259 calories  Total Fat: 15.8 g  Cholesterol: 147 mg  Sodium: 539 mg  Total Carbohydrate: 4.5 g  Protein: 24 g

Eat it!

62. Gyoza Japanese Potstickers

"Gyoza are the Japanese version of a jiaozi, or Chinese potstickers. This version is pan fried but they work well deep fried or steamed too."

Serving: 6 | Prep: 40 m | Cook: 14 m | Ready in: 54 m Ingredients  1/2 pound ground pork  1/2 head napa cabbage, shredded  1 egg  3 green onions, thinly sliced  1 (2 inch) piece fresh ginger, grated  1 tablespoon soy sauce  1 teaspoon sriracha sauce, or more to taste  1 small clove garlic, minced  1/4 teaspoon sesame oil  30 gyoza wrappers, or as needed  1 tablespoon vegetable oil, or as needed  1 cup water  Dipping Sauce:  2 tablespoons soy sauce  2 tablespoons seasoned rice vinegar  1 1/2 teaspoons sesame oil  1 dash sriracha sauce, or to taste Nutrition Information  Calories: 253 calories  Total Fat: 10.6 g  Cholesterol: 59 mg  Sodium: 764 mg  Total Carbohydrate: 26.2 g  Protein: 12.8 g

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63. Gyudon Japanese Beef Bowl

"This is basically a common Japanese fast food where beef and caramelized onions are served on top of short- grain rice. Perfect when hot, cold, or room temperature. Good for school lunches on hot days."

Serving: 2 | Prep: 15 m | Cook: 7 m | Ready in: 22 m Ingredients  1 large white onion  1 teaspoon vegetable oil  1/2 cup water  2 tablespoons soy sauce  1 tablespoon brown sugar  1 tablespoon mirin  1 tablespoon sake  1/2 pound beef ribeye steak, thinly sliced  1 tablespoon sesame seeds, or to taste (optional)  2 green onions, thinly sliced, or to taste (optional)  2 teaspoons pickled ginger (beni shoga), or to taste (optional)  1 sheet dried seaweed, cut into strips, or to taste (optional) Nutrition Information  Calories: 297 calories  Total Fat: 15.2 g  Cholesterol: 41 mg  Sodium: 977 mg  Total Carbohydrate: 21.2 g  Protein: 15.5 g

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64. Home Rice

"A surprising mix of flavors, this dish can be served as a breakfast or brunch. Originally received from my Japanese mother, I simplified both the recipe and the name. I believe the original name was 'Om Rice' but my family just calls it 'Home Rice'!"

Serving: 4 | Prep: 10 m | Cook: 30 m | Ready in: 40 m Ingredients  1 cup uncooked white rice  2 cups water  1/2 cup diced carrots  1/2 cup diced onion  4 tablespoons butter or margarine, divided  4 eggs  2 tablespoons milk  1 cup ketchup  salt and pepper to taste Nutrition Information  Calories: 431 calories  Total Fat: 17.3 g  Cholesterol: 217 mg  Sodium: 837 mg  Total Carbohydrate: 58.5 g  Protein: 11.8 g

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65. Homemade Japanese Curry

"Curry has always been a passion of mine, especially Japanese Curry. After years of searching I have discovered the perfect Japanese Curry. Many of these spices can be found at your local Asian, Hispanic, or Middle Eastern markets, or substituted with S B® Oriental Curry Powder. Well worth the effort - your family will love this! Serve over steamed rice or noodles."

Serving: 8 | Prep: 50 m | Cook: 1 h 10 m | Ready in: 2 h Ingredients  Curry Powder:  4 teaspoons coriander seeds  1 tablespoon fenugreek seeds  2 1/2 teaspoons cumin seeds  1 1/2 teaspoons green cardamom pods  1/4 teaspoon fennel seeds  1/2 teaspoon whole cloves  1/8 teaspoon ground star anise  1/8 teaspoon cinnamon stick  5 teaspoons ground turmeric  1/2 teaspoon white peppercorns  1/2 teaspoon black peppercorns  1/8 teaspoon ground allspice  1/8 teaspoon ground nutmeg  Curry Paste:  3/4 cup butter  3/4 cup all-purpose flour  3 tablespoons Worcestershire sauce  3 tablespoons tomato paste  1/2 cup butter  2 large white onions, minced  2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes  2 tablespoons minced garlic  1 teaspoon grated fresh ginger root  1 tablespoon soy sauce  1 teaspoon salt  6 cups chicken broth  2 cubes beef bouillon  8 carrots, peeled and cut into 1-inch cubes  4 potatoes, peeled and cut into 1-inch cubes, or more to taste  3 green bell peppers, cut into 1-inch cubes  2 Gala apples, peeled and grated Nutrition Information  Calories: 599 calories  Total Fat: 32.3 g  Cholesterol: 135 mg  Sodium: 1045 mg  Total Carbohydrate: 51.3 g  Protein: 28.7 g

66. Japanese Beef Rolls

"This is a simple dish which adds an Asian flair to the dinner table with ease. Some preparation is required but it can be put together in advance and cooked only minutes before you're ready to eat. A healthy and filling meal, it can be served with rice, or for the carb-conscious, by itself."

Serving: 8 | Prep: 30 m | Cook: 10 m | Ready in: 40 m Ingredients  1 tablespoon vegetable oil  12 shiitake mushrooms, sliced  24 spears fresh asparagus, trimmed  8 thin-cut top round steaks  1/4 cup soy sauce  1 bunch green onions, green parts only Nutrition Information  Calories: 689 calories  Total Fat: 29.1 g  Cholesterol: 242 mg  Sodium: 583 mg  Total Carbohydrate: 5.9 g  Protein: 95.1 g

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67. Japanese Beef StirFry

"Tender beef strips are quickly stir-fried with crisp and colorful vegetables to make this delicious restaurantstyle dinner in your own kitchen."

Serving: 8 | Prep: 30 m | Cook: 15 m | Ready in: 45 m Ingredients  2 pounds boneless beef sirloin or beef top round steaks (3/4" thick)  3 tablespoons cornstarch  1 (10.5 ounce) can Campbell's® Condensed Beef Broth  1/2 cup soy sauce  2 tablespoons sugar  2 tablespoons vegetable oil  4 cups sliced shiitake mushrooms  1 head Chinese cabbage (bok choy), thinly sliced  2 medium red peppers, cut into 2"-long strips  3 stalks celery, sliced  2 medium green onions, cut into 2" pieces  Hot cooked regular long-grain white rice Nutrition Information  Calories: 290 calories  Total Fat: 7.6 g  Cholesterol: 39 mg  Sodium: 1271 mg  Total Carbohydrate: 26.4 g  Protein: 26.4 g

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68. Japanese Beef Tongue StirFry

"This is a Japanese stir-fry dish with pork or beef tongue, lots of garlic, and spring onions. If you prefer to use pork fillet you can. Serve hot."

Serving: 4 | Prep: 15 m | Cook: 13 m | Ready in: 33 m Ingredients  1 tablespoon salt, or as needed  1/2 pound beef tongue, very thinly sliced  1 1/2 teaspoons sesame oil, or as needed  2 cloves garlic, sliced  2 cups sliced spring onions  1 tablespoon sake (Japanese rice wine)  1/2 teaspoon dashi powder  salt and ground black pepper to taste Nutrition Information  Calories: 141 calories  Total Fat: 9.8 g  Cholesterol: 47 mg  Sodium: 1777 mg  Total Carbohydrate: 4.7 g  Protein: 7.9 g

69. Japanese Broiled Mackerel

"Japanese marinade sauce gives a lovely taste and texture to broiled mackerel. Yellow tail, tuna or salmon are also good for this recipe. Easy, exotic!"

Serving: 4 | Prep: 20 m | Cook: 8 m | Ready in: 28 m Ingredients  4 mackerel fillets  1/4 cup soy sauce  1/4 cup mirin (Japanese sweet wine)  1 tablespoon white sugar  1/2 tablespoon grated fresh ginger root Nutrition Information  Calories: 234 calories  Total Fat: 9 g  Cholesterol: 53 mg  Sodium: 1000 mg  Total Carbohydrate: 9.2 g  Protein: 23.9 g

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70. Japanese CountryStyle Miso and Tofu Hiya Shiru

"Family Secret Revealed... This authentic recipe comes from a southern province of Japan, and has been passed down for generations. Our family loves to eat this meal every Sunday for brunch. Healthy comfort food! Try it and you will love it too! Serve over hot white rice."

Serving: 6 | Prep: 15 m | Cook: 2 m | Ready in: 17 m Ingredients  2 tablespoons sesame seeds  1/2 cup dried Asian-style whole sardines  2 1/2 tablespoons red miso paste  1/2 cup boiling water  1 (16 ounce) package silken tofu, cubed  4 green onions, thinly sliced  crushed red pepper flakes (optional) Nutrition Information  Calories: 82 calories  Total Fat: 4.5 g  Cholesterol: 6 mg  Sodium: 358 mg  Total Carbohydrate: 4.6 g  Protein: 7.4 g

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71. Japanese Curry with Homemade Curry Roux

"This is a stew-like Japanese-style curry that don't use a curry or roux block. Since my relative grows a huge amount of summer veggies every year, I came up with this recipe! My husband and his co-workers really adore this curry so much that he hates roux-based curry now. You only need one nonstick pot to make this, so clean-up is easy! To serve Japanese-style, serve in a deep plate next to a scoop of rice. You can also this with pasta."

Serving: 4 | Prep: 30 m | Cook: 16 m | Ready in: 46 m Ingredients  5 tablespoons olive oil  3 cloves garlic, minced  10 ounces ground chicken  3 tablespoons all-purpose flour  3 tablespoons curry powder  2 pounds pumpkin, seeded and diced  1 large onion, diced  1 green bell pepper, seeded and diced  1 red bell pepper, seeded and diced  1 carrot, peeled and diced  3 cups water  2 tablespoons chicken broth powder  3 tablespoons ketchup  3 tablespoons Worcestershire sauce  1 pinch salt and ground black pepper to taste (optional) Nutrition Information  Calories: 392 calories  Total Fat: 19.4 g  Cholesterol: 41 mg  Sodium: 924 mg  Total Carbohydrate: 37 g  Protein: 21.6 g

72. Japanese Ginger Pork

"This recipe is for a quick Japanese style pork saute. Great with rice and steamed veggies on the side. You can also double the recipe and use whole Pork Chops or chicken breasts for grilling!"

Serving: 4 | Prep: 10 m | Cook: 10 m | Ready in: 1 h 20 m Ingredients  1 tablespoon grated fresh ginger root  2 tablespoons soy sauce  2 tablespoons sake  2 tablespoons mirin  1 pound thinly sliced pork loin  3 tablespoons vegetable oil Nutrition Information  Calories: 289 calories  Total Fat: 20.1 g  Cholesterol: 55 mg  Sodium: 491 mg  Total Carbohydrate: 3.6 g  Protein: 18.8 g

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73. Japanese MisoGlazed Cod

"For Japanese food lovers, this is a delicious way to prepare cod."

Serving: 6 | Prep: 10 m | Cook: 10 m | Ready in: 50 m Ingredients  6 (6 ounce) fillets black cod, bones removed  1/3 cup white miso paste  1/4 cup dark brown sugar  2 tablespoons mirin (Japanese sweet wine)  1 teaspoon toasted sesame oil  sesame seeds, for garnish (optional)  scallions, chopped (optional)  1 teaspoon toasted sesame oil Nutrition Information  Calories: 246 calories  Total Fat: 4.6 g  Cholesterol: 62 mg  Sodium: 541 mg  Total Carbohydrate: 16.9 g  Protein: 32 g

74. Japanese Okonomiyaki

"Japanese style dinner 'pancake' integrating cabbage and meat for a delicious meal!"

Serving: 4 | Prep: 15 m | Cook: 30 m | Ready in: 45 m Ingredients  12 ounces sliced bacon  1 1/3 cups water  4 eggs  3 cups all-purpose flour  1 teaspoon salt  1 medium head cabbage, cored and sliced  2 tablespoons minced pickled ginger  1/4 cup tonkatsu sauce or barbeque sauce Nutrition Information  Calories: 659 calories  Total Fat: 19.4 g  Cholesterol: 217 mg  Sodium: 1531 mg  Total Carbohydrate: 90.7 g  Protein: 29.3 g

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75. Japanese Pan Noodles

"This is a great recipe to make any time. Lots of flavor. Top with cilantro and bean sprouts."

Serving: 4 | Prep: 25 m | Cook: 25 m | Ready in: 50 m Ingredients  1 (10 ounce) package fresh udon noodles  1/2 teaspoon sesame oil, divided, or to taste  2 cups chopped broccoli  1/2 green bell pepper, cut into matchsticks  2 small carrots, cut into matchsticks, or to taste  1/2 zucchini, thinly sliced  2 tablespoons soy sauce  2 tablespoons mirin (Japanese sweet wine)  1 tablespoon chili-garlic sauce  3/4 teaspoon minced ginger Nutrition Information  Calories: 258 calories  Total Fat: 1.8 g  Cholesterol: 0 mg  Sodium: 1069 mg  Total Carbohydrate: 50.4 g  Protein: 7.2 g

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76. Japanese Scrambled Eggs with Pacific Saury

"A fast and delicious Japanese scrambled egg dish with canned grilled Pacific saury. It's great as a side dish for lunch."

Serving: 2 | Prep: 5 m | Cook: 5 m | Ready in: 10 m Ingredients  1/2 cup water  1 (5 ounce) can grilled Pacific saury  1 tablespoon mirin (sweet cooking rice wine)  1 tablespoon soy sauce, or more to taste  2 eggs, beaten  2 tablespoons chopped scallion Nutrition Information  Calories: 266 calories  Total Fat: 16.2 g  Cholesterol: 186 mg  Sodium: 1000 mg  Total Carbohydrate: 10.1 g  Protein: 18.3 g

77. Japanese Shrimp Sauce II

"The sauces you get in those Japanese steak houses vary from place to place. Here is another version of shrimp sauce found in Japanese steakhouses. It is sweet and light pinkish in color."

Serving: 10 | Prep: 15 m | Ready in: 15 m Ingredients  2 cups mayonnaise  6 1/2 fluid ounces water  1 1/2 tablespoons ketchup  2 tablespoons sugar  1 dash hot pepper sauce  2 teaspoons garlic powder  3/4 teaspoon paprika  1/4 teaspoon white pepper  1/4 teaspoon black pepper  1 pinch salt Nutrition Information  Calories: 198 calories  Total Fat: 15.7 g  Cholesterol: 12 mg  Sodium: 360 mg  Total Carbohydrate: 14.9 g  Protein: 0.6 g

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78. Japanese Spicy Spare Ribs

"Tender pork ribs are oven-grilled, then stir-fried in a sticky, sweet and sour spicy sauce. This serves 2 for a main course or 6 for a starter."

Serving: 4 | Prep: 30 m | Cook: 16 m | Ready in: 46 m Ingredients  salt and ground black pepper to taste  1 pound pork spare ribs  1 tablespoon oil  1/4 stalk celery, grated  1 (1/4 inch thick) slice fresh ginger, grated  1/2 clove garlic, grated  2 tablespoons soy sauce  1 fresh chile pepper, finely chopped  1 tablespoon sake  1 tablespoon tomato puree  1 tablespoon white sugar  1 teaspoon balsamic vinegar  salt to taste Nutrition Information  Calories: 256 calories  Total Fat: 18.5 g  Cholesterol: 60 mg  Sodium: 593 mg  Total Carbohydrate: 5.8 g  Protein: 15.3 g

79. Japanese Sweet Omelet

"Tamagoyaki is a delicious, easy, and fun Japanese breakfast! Serve hot with shaved daikon (Japanese radish) and soy sauce."

Serving: 1 | Prep: 5 m | Cook: 5 m | Ready in: 10 m Ingredients  2 eggs  1 tablespoon water  1 teaspoon soy sauce  1 teaspoon white sugar Nutrition Information  Calories: 162 calories  Total Fat: 9.9 g  Cholesterol: 372 mg  Sodium: 439 mg  Total Carbohydrate: 5.3 g  Protein: 12.9 g

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80. Japanese Wafu Burger

"These traditional Japanese hamburgers are eaten without a bun. Shiitake mushrooms and tofu make them moist without falling apart, and a mirin glaze adds extra flavor. Absolutely delicious! I like to eat these with cooked daikon (Japanese radish) and rice."

Serving: 6 | Prep: 25 m | Cook: 20 m | Ready in: 45 m Ingredients  1 (14 ounce) package firm tofu  1 pound ground beef  1/2 cup sliced shiitake mushrooms  2 tablespoons miso paste  1 egg, lightly beaten  1 teaspoon salt  1 teaspoon ground black pepper  1/4 teaspoon ground nutmeg  1/4 cup mirin (Japanese sweet wine)  2 tablespoons soy sauce  1 teaspoon garlic paste  1/4 teaspoon minced fresh ginger root  1 tablespoon vegetable oil Nutrition Information  Calories: 307 calories  Total Fat: 18.1 g  Cholesterol: 77 mg  Sodium: 999 mg  Total Carbohydrate: 8.9 g  Protein: 25.5 g

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81. JapaneseInspired Beef Tenderloin

"This is a delicious, exciting new way to make your favorite beef tenderloins, marinated in garlic, rice wine vinegar, soy sauce, and sesame oil, and served over cooked spinach, carrots, bean sprouts, mushrooms, and snow peas."

Serving: 4 | Prep: 30 m | Cook: 15 m | Ready in: 3 h 45 m Ingredients  4 (6 ounce) beef tenderloin filets  2 tablespoons salt-free seasoning blend  2 tablespoons soy sauce  2 tablespoons rice wine vinegar  2 tablespoons sesame oil  2 tablespoons ground allspice  1 tablespoon minced fresh ginger  1 tablespoon minced garlic  2 tablespoons extra virgin olive oil, divided  2 cups shredded napa (Chinese) cabbage  1 cup chopped shiitake mushrooms  1 cup chopped cucumber  1 cup bean sprouts  1/2 cup fresh snow peas, trimmed  1 tablespoon chopped green onions  2 cups chopped fresh spinach leaves  1 cup chopped fresh parsley Nutrition Information  Calories: 529 calories  Total Fat: 40.4 g  Cholesterol: 90 mg  Sodium: 557 mg  Total Carbohydrate: 12.1 g  Protein: 29.8 g

82. JapaneseStyle Crispy Fried Pork Bowl Tonkatsu Donburi

"Recipe for a popular Japanese rice bowl, also known as Katsudon. Garnish with sliced green onions."

Serving: 2 | Prep: 25 m | Cook: 7 m | Ready in: 32 m Ingredients  2/3 cup prepared dashi stock  2 teaspoons white sugar  2 teaspoons mirin (Japanese sweet wine)  2 teaspoons soy sauce  1/2 teaspoon salt  1 tablespoon vegetable oil  1 small onion, chopped  2 (3 ounce) fried breaded pork chops, sliced into long strips  2 eggs, beaten  1 1/2 cups cooked short-grain rice Nutrition Information  Calories: 590 calories  Total Fat: 24 g  Cholesterol: 267 mg  Sodium: 1224 mg  Total Carbohydrate: 58.1 g  Protein: 32 g

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83. JapaneseStyle Deep Fried Chicken

"If you like the taste of Japanese dishes, you will love it. Very crispy, and my friends like it too. You can buy joshinko (rice flour), katakuriko (potato starch), and sesame oil at asian market. If you live in large city, you may find them at American grocery store. Joshinko and katakuriko taste nothing different from regular flour, but they really help to make crispy fried chicken. Do not use sweet soy sauce or too salty soy sauce."

Serving: 8 | Prep: 20 m | Cook: 20 m | Ready in: 1 h 10 m Ingredients  2 eggs, lightly beaten  1/2 teaspoon salt  1/2 teaspoon black pepper  1/2 teaspoon white sugar  1 tablespoon minced garlic  1 tablespoon grated fresh ginger root  1 tablespoon sesame oil  1 tablespoon soy sauce  1/8 teaspoon chicken bouillon granules  1 1/2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes  3 tablespoons potato starch  1 tablespoon rice flour  oil for frying Nutrition Information  Calories: 256 calories  Total Fat: 16.7 g  Cholesterol: 98 mg  Sodium: 327 mg  Total Carbohydrate: 4.8 g  Protein: 20.9 g

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84. JapaneseStyle DeepFried Shrimp

"Shrimp are seasoned and coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever!"

Serving: 4 | Prep: 10 m | Cook: 10 m | Ready in: 20 m Ingredients  1 pound medium shrimp, peeled (tails left on) and deveined  1/2 teaspoon salt  1/2 teaspoon ground black pepper  1/2 teaspoon garlic powder  1 cup all-purpose flour  1 teaspoon paprika  2 eggs, beaten  1 cup panko crumbs  1 quart vegetable oil for frying Nutrition Information  Calories: 630 calories  Total Fat: 36.6 g  Cholesterol: 250 mg  Sodium: 763 mg  Total Carbohydrate: 53.7 g  Protein: 28.3 g

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85. Jeannies Gyoza

"In our family, we make a meal out of gyoza about once a week. Just take them from the freezer and pop them into a frying pan, steam some rice, and your meal is ready. I make up a big batch and freeze them, and you may adjust the recipe size according to what you have on hand. Be prepared for those accounting fights about who gets the last gyoza. Mmmm! Enjoy with rice on the side sprinkled with some ground sesame seeds."

Serving: 12 | Prep: 50 m | Cook: 40 m | Ready in: 1 h 50 m Ingredients  2 pounds ground pork  2 tablespoons vegetable oil, divided, or as needed  2 cups chopped onions  salt  1 cup finely chopped carrots  4 cups finely chopped cabbage, or more to taste  1/2 cup balsamic vinegar  3 tablespoons minced fresh ginger, or more to taste  2 tablespoons grape jelly  2 tablespoons teriyaki sauce  1 tablespoon soy sauce  1 tablespoon oyster sauce  1 teaspoon sesame oil  1 tablespoon water  1 tablespoon cornstarch  2 (16 ounce) packages round dumpling wrappers  Gyoza Sauce:  1/2 cup water  1 tablespoon rice wine vinegar  1 1/2 teaspoons soy sauce  1 1/2 teaspoons oyster sauce Nutrition Information  Calories: 441 calories  Total Fat: 14.7 g  Cholesterol: 56 mg  Sodium: 736 mg  Total Carbohydrate: 53.7 g  Protein: 21.9 g

86. Juicy Chicken

"This chicken is a variant on the popular Japanese snack yakitori. It makes the juiciest chicken I've ever tasted. If you are using bamboo skewers, soak them in water for 30 minutes before using so they do not catch on fire."

Serving: 5 | Prep: 20 m | Cook: 10 m | Ready in: 30 m Ingredients  1/2 cup soy sauce  1/2 cup sherry or white cooking wine  1/2 cup chicken broth  1/4 teaspoon ground ginger  1 pinch garlic powder  1 bunch green onions, chopped  1 pound skinless, boneless chicken breast halves - cut into 2 inch pieces Nutrition Information  Calories: 152 calories  Total Fat: 1.2 g  Cholesterol: 53 mg  Sodium: 1653 mg  Total Carbohydrate: 9.2 g  Protein: 23.5 g

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87. Karaage Japanese Fried Chicken with Honey Mayoster Sauce

"Very easy to make and my guests enjoy it a lot! It can be served as an appetizer, or over a bed of rice as a quick weekday dinner! I usually marinate the night before to give it more flavor, but if it's a last-minute meal you are preparing, no worries, because there's still dipping sauce! Serve hot with shredded lettuce and a lemon wedge."

Serving: 4 | Prep: 15 m | Cook: 5 m | Ready in: 8 h 20 m Ingredients  1 1/2 tablespoons low-sodium soy sauce  1 tablespoon honey  2 teaspoons minced garlic  2 teaspoons minced fresh ginger  1 pound skinless, boneless chicken thighs, cut into bite-sized pieces  1 egg  1 cup panko bread crumbs  vegetable oil for frying  Sauce:  1/2 cup Japanese mayonnaise  2 tablespoons honey  2 tablespoons Dijon mustard  3 tablespoons mirin (Japanese sweet wine)  1 tablespoon low-sodium soy sauce Nutrition Information  Calories: 681 calories  Total Fat: 47.5 g  Cholesterol: 128 mg  Sodium: 1045 mg  Total Carbohydrate: 46.1 g  Protein: 21.8 g

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88. Kimchi Goya Champuru

"This is the simplest way to cook goya champuru, the famous Okinawa food made from bitter melon and atsuage (deep-fried tofu)."

Serving: 2 | Prep: 20 m | Cook: 6 m | Ready in: 31 m Ingredients  1 bitter melon, seeded and thinly sliced  8 ounces deep-fried tofu, cut into bite-sized pieces  1/2 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cut into bite-sized pieces  1/3 cup kimchi  1/3 mochi rice cake  2 eggs  2 tablespoons mayonnaise  1 1/2 teaspoons sesame oil  1 1/2 teaspoons soy sauce  1 teaspoon chicken stock powder Nutrition Information  Calories: 811 calories  Total Fat: 65.2 g  Cholesterol: 229 mg  Sodium: 1898 mg  Total Carbohydrate: 24.4 g  Protein: 38.9 g

89. Mapo Tofu Microwave Recipe

"Mapo tofu is one of the most common foods in Japanese homes. It's very easy to cook on a stovetop but cooking it in a microwave cuts the cooking time in half. This recipe is very hard to resist. It always makes me want to eat more rice."

Serving: 2 | Prep: 20 m | Cook: 10 m | Ready in: 30 m Ingredients  10 1/2 ounces firm tofu  1 tablespoon miso paste  2 teaspoons soy sauce  1 teaspoon sesame oil  1 teaspoon white sugar  1 teaspoon oyster sauce  1 teaspoon doubanjiang (soybean paste)  1 teaspoon grated ginger  1 clove garlic, grated  1/2 cup water, divided  1 tablespoon cornstarch  2 1/2 ounces ground beef  2 1/2 ounces ground pork  1/3 green onion, minced Nutrition Information  Calories: 319 calories  Total Fat: 19.3 g  Cholesterol: 44 mg  Sodium: 800 mg  Total Carbohydrate: 12.5 g  Protein: 26.1 g

90. Miso and Soy Chilean Sea Bass

"This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side."

Serving: 4 | Prep: 10 m | Cook: 7 m | Ready in: 3 h 17 m Ingredients  1/3 cup sake  1/3 cup mirin (Japanese sweet rice wine)  3 tablespoons soy sauce  1/4 cup packed brown sugar  1/3 cup miso paste  4 (4 ounce) fillets fresh sea bass, about 1 inch thick  2 tablespoons chopped green onion Nutrition Information  Calories: 287 calories  Total Fat: 3.7 g  Cholesterol: 47 mg  Sodium: 1613 mg  Total Carbohydrate: 27.9 g  Protein: 24.7 g

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91. Miso Braised Pork

"Japanese comfort food! The smell will draw you in!"

Serving: 12 | Prep: 15 m | Cook: 3 h 30 m | Ready in: 3 h 45 m Ingredients  1 tablespoon canola oil  5 pounds pork butt (shoulder roast) cut into 2-inch slices  2 tablespoons minced garlic  1 teaspoon minced ginger  2 cups water, more if needed  1/3 cup soy sauce  1/3 cup brown sugar  3/4 cup white (shiro) miso Nutrition Information  Calories: 520 calories  Total Fat: 36.2 g  Cholesterol: 134 mg  Sodium: 1166 mg  Total Carbohydrate: 11.6 g  Protein: 35 g

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92. Miso Salmon

"Japanese style-broiled salmon just like the restaurants. Easy recipe I came up with at the request of my family. Serve with sticky white rice and a light salad."

Serving: 6 | Prep: 20 m | Cook: 30 m | Ready in: 50 m Ingredients  2 (1 1/2-pound) salmon fillets, skin removed  1 cup miso paste  1/4 cup sake  1/2 cup brown sugar  2 tablespoons sesame seeds  1 teaspoon sesame oil  1/4 cup water  1/2 cup prepared soy-ginger salad dressing  3 tablespoons seasoned rice vinegar Nutrition Information  Calories: 719 calories  Total Fat: 40.5 g  Cholesterol: 132 mg  Sodium: 2247 mg  Total Carbohydrate: 34.9 g  Protein: 50.5 g

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93. Miso Salmon Sake Misozuke with Spinach Sauce

"This recipe involves marinating salmon in miso paste, a traditional technique of Japanese cuisine. I love accenting the salmon with this spinach sauce and serving it with a spinach salad, but I have also seen the fish served with plain soy sauce or other accompaniments."

Serving: 4 | Prep: 30 m | Cook: 25 m | Ready in: 6 h 55 m Ingredients  1 1/2 pounds salmon fillet, cut into 4 portions  5 teaspoons salt  1 cup white miso paste  1/4 cup sake  1/4 cup mirin (Japanese sweet wine)  1/4 pound spinach leaves  1 tablespoon water, or as needed  1/2 cup white miso paste  1 tablespoon white sugar  2 egg yolks  2 tablespoons sake Nutrition Information  Calories: 555 calories  Total Fat: 19.3 g  Cholesterol: 197 mg  Sodium: 6852 mg  Total Carbohydrate: 37.6 g  Protein: 48.1 g

94. Monicas Japanese Garlic Dollop Shrimp

"This is a delightful Japanese-inspired shrimp recipe for garlic-lovers; served over rice or pasta or on it's own -- it's sure to make everyone scream, 'What's the recipe?!' I secured this sure-fire loads-o-goodness recipe while attempting to replicate something else entirely. Serve shrimps over freshly prepared rice or pasta with a salad, vegetable and/or hot bread and butter -- Happy Ending!"

Serving: 4 | Prep: 20 m | Cook: 5 m | Ready in: 1 h 25 m Ingredients  3/4 cup mayonnaise  2 tablespoons soy sauce  2 tablespoons mirin  2 cloves garlic, minced  2 tablespoons dried minced onion  1/4 teaspoon onion powder  1 teaspoon curry powder  1 teaspoon ground turmeric  1 teaspoon dried basil  1 tablespoon cayenne pepper  1/4 teaspoon salt  1/2 cup seasoned dry bread crumbs  16 peeled and deveined jumbo shrimp, tails still attached  2 tablespoons sesame oil  1/4 cup water Nutrition Information  Calories: 560 calories  Total Fat: 41.9 g  Cholesterol: 229 mg  Sodium: 1341 mg  Total Carbohydrate: 18.1 g  Protein: 26.5 g

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95. Okinawa Shoyu Pork

"I think the Okinawans got the slow food concept right on - this was one of my favorite dishes growing up...shoyu pork...eaten over rice, or on top of soba. The soy sauce-marinated, slow-cooked pork with just the right amount of sweet taste (imagine Okinawan brown sugar) is pretty close to perfect..."

Serving: 6 | Prep: 10 m | Cook: 1 h 30 m | Ready in: 1 h 40 m Ingredients  1 1/2 pounds whole pork belly  1/2 cup soy sauce  1/2 cup packed brown sugar  1/2 cup water  1/2 cup mirin (Japanese sweet wine)  2 teaspoons ground ginger  1 clove garlic, or to taste Nutrition Information  Calories: 331 calories  Total Fat: 15.6 g  Cholesterol: 41 mg  Sodium: 2071 mg  Total Carbohydrate: 27 g  Protein: 15.4 g

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96. Okonomiyaki Japanese Pancake

"Okonomiyaki is a Japanese pancake stuffed with yummy goodness! 'Okonomi' means what you like and 'yaki' means grilled. The ingredients provided are the basic okonomiyaki recipe. Feel free to add any vegetables or other meats. Have fun playing with the ingredients!"

Serving: 4 | Prep: 25 m | Cook: 12 m | Ready in: 37 m Ingredients  1 cup all-purpose flour  2/3 cup water  4 cups chopped cabbage  6 strips cooked bacon, crumbled  2 eggs  1 sausage, diced, or more to taste (optional)  1/2 cup chopped green onions  1/4 cup cooked shrimp (optional)  1/4 cup shredded cheese (optional)  1/4 cup tenkasu (tempura pearls)  1 tablespoon vegetable oil, or to taste  Toppings:  2 tablespoons soy sauce  1 tablespoon ketchup  1 teaspoon white vinegar  1 tablespoon panko bread crumbs, or to taste  1 teaspoon mayonnaise, or to taste Nutrition Information  Calories: 507 calories  Total Fat: 28.9 g  Cholesterol: 164 mg  Sodium: 1641 mg  Total Carbohydrate: 33.8 g  Protein: 27.9 g

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97. Okura and Sakura Shrimp JapaneseStyle Spaghetti

"Have you ever eaten Japanese-style spaghetti? It's seasoned with soy sauce, mirin, and sake. Let's enjoy Japanese taste!"

Serving: 2 | Prep: 10 m | Cook: 24 m | Ready in: 34 m Ingredients  1 (7 ounce) package spaghetti  2 tablespoons olive oil, divided  1 red bell pepper, seeded and chopped  8 pods okra, cut into bite-sized pieces  2 tablespoons soy sauce  1 tablespoon sake  1 tablespoon mirin (Japanese sweet rice wine)  2 ounces sakura (cherry) shrimp Nutrition Information  Calories: 578 calories  Total Fat: 15.5 g  Cholesterol: 42 mg  Sodium: 962 mg  Total Carbohydrate: 85.1 g  Protein: 20.1 g

98. Omelet for Leftovers Omurice

"An easy choice when you need to rustle up something for yourself and happen to have leftovers like rice and bacon and vegetables that need to be used up. This recipe is versatile - use whatever you like."

Serving: 1 | Prep: 25 m | Cook: 10 m | Ready in: 35 m Ingredients  1 1/2 teaspoons butter  1 small tomato, sliced, or more to taste  1/2 red bell pepper, sliced  1/4 onion, sliced  1/4 zucchini, sliced  1 ounce sliced mushrooms  1/2 cup warm cooked rice  1 tablespoon ketchup, or to taste  1 slice cooked bacon, chopped, or more to taste  1/2 teaspoon paprika  salt and ground black pepper to taste  2 eggs, lightly beaten Nutrition Information  Calories: 421 calories  Total Fat: 19.5 g  Cholesterol: 395 mg  Sodium: 661 mg  Total Carbohydrate: 42.5 g  Protein: 20.9 g

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99. Omuraisu Japanese Rice Omelet

"Similar in flavor and style to hash browns and eggs, this delicious Japanese dish works wonderfully as breakfast, lunch, or dinner, especially for those not completely ready for the traditional raw fish or white rice. This is my sister's most requested dish."

Serving: 1 | Prep: 5 m | Cook: 15 m | Ready in: 20 m Ingredients  1 cup cooked white or brown rice  2 thin slices cooked ham, cubed  2 tablespoons ketchup  1 slice processed cheese food (such as Velveeta ®) (optional)  2 eggs  salt and pepper to taste  1 tablespoon ketchup  1/4 teaspoon chopped fresh parsley Nutrition Information  Calories: 521 calories  Total Fat: 20.2 g  Cholesterol: 403 mg  Sodium: 1300 mg  Total Carbohydrate: 59.3 g  Protein: 26.7 g

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100. Oyako Donburi

"This is a popular (at least in Hawaii) Japanese dish which is often served at restaurants in individual bowls. Oyako means mother and child, hence the main ingredients, chicken and eggs."

Serving: 4 | Prep: 20 m | Cook: 20 m | Ready in: 40 m Ingredients  1 tablespoon vegetable oil  3/4 pound skinless, boneless chicken breast halves - cut into strips  1/2 onion, thinly sliced  1 cup chicken broth  6 dried shiitake mushrooms, soaked until soft, then sliced into strips  1 carrot, julienned  2 tablespoons white sugar  4 tablespoons soy sauce  1/2 teaspoon salt  1/2 cup chopped green onions  5 eggs, beaten Nutrition Information  Calories: 278 calories  Total Fat: 10.8 g  Cholesterol: 282 mg  Sodium: 1349 mg  Total Carbohydrate: 15.7 g  Protein: 29.6 g

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101. Oyakodon Japanese Chicken and Egg Rice Bowl

"This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling and delicious."

Serving: 4 | Prep: 15 m | Cook: 25 m | Ready in: 40 m Ingredients  2 cups uncooked jasmine rice  4 cups water  4 skinless, boneless chicken thighs, cut into small pieces  1 onion, cut in half and sliced  2 cups dashi stock, made with dashi powder  1/4 cup soy sauce  3 tablespoons mirin (Japanese rice wine)  3 tablespoons brown sugar  4 eggs Nutrition Information  Calories: 688 calories  Total Fat: 14.6 g  Cholesterol: 208 mg  Sodium: 1226 mg  Total Carbohydrate: 97.9 g  Protein: 35.3 g

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102. PanRoasted MisoMarinated Sea Bass

"This is my friend Sharon's recipe and it is phenomenal! She is a great cook and I am so happy she shared it with me! For optimal presentation, garnish the servings with shiso (perilla) leaf, and serve with hot jasmine rice."

Serving: 6 | Prep: 20 m | Cook: 15 m | Ready in: 4 h 35 m Ingredients  1/4 cup white sugar  1 tablespoon dark corn syrup  1 1/2 teaspoons soy sauce  1/2 cup sake  1/4 cup hoisin sauce  1/4 cup white miso paste  1/4 cup red miso paste  1 1/2 teaspoons minced fresh ginger root  1 clove garlic, minced  1 shallot, minced  5 tablespoons canola oil, divided  6 (6 ounce) fillets sea bass Nutrition Information  Calories: 410 calories  Total Fat: 16.4 g  Cholesterol: 69 mg  Sodium: 1107 mg  Total Carbohydrate: 25.3 g  Protein: 34 g

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103. Poached Salmon Tobiko Bowls

"A very simple and humble dish, composed of poached salmon on rice with a spoonful of tobiko. A bowl of simple comfort."

Serving: 4 | Prep: 10 m | Cook: 40 m | Ready in: 50 m Ingredients  4 cups water  2 cups Japanese sticky rice  1 pound skinless, boneless salmon fillets  water to cover  1 teaspoon salt  1 tablespoon tobiko (fish eggs), or to taste (optional)  1 tablespoon chopped green onions, or to taste Nutrition Information  Calories: 510 calories  Total Fat: 7.4 g  Cholesterol: 64 mg  Sodium: 647 mg  Total Carbohydrate: 75.7 g  Protein: 31.3 g

104. Pork Gyoza

"Gyoza are pan-fried Japanese dumplings which make perfect starters or nibbles. Filled with a savory mixture of ground pork and Japanese flavors."

Serving: 6 | Prep: 1 h | Cook: 8 m | Ready in: 1 h 8 m Ingredients  12 ounces ground pork  1/4 head cabbage, shredded  1 egg  2 spring onions, sliced  1 tablespoon soy sauce  2 teaspoons sake  2 teaspoons mirin  2 teaspoons minced fresh ginger root  40 gyoza wrappers, or as needed  2 tablespoons vegetable oil  1/2 cup water  Sauce:  1/4 cup rice wine vinegar  1/4 cup soy sauce Nutrition Information  Calories: 349 calories  Total Fat: 14.2 g  Cholesterol: 69 mg  Sodium: 1106 mg  Total Carbohydrate: 35.9 g  Protein: 17.8 g

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105. Quick Oyakodon

"This dish is very easy to make and very Japanese. It reminds me of dishes I've ordered in Japanese restaurants. You can add Korean hot sauce if you like it a little spicy."

Serving: 2 | Prep: 15 m | Cook: 25 m | Ready in: 40 m Ingredients  1 cup uncooked short-grain white rice  2 cups water  1 cup chicken stock  1/4 cup soy sauce  2 tablespoons brown sugar  1/2 onion, thinly sliced  1/2 cup shiitake mushrooms, thinly sliced  1 skinless, boneless chicken breast half - cut into strips  4 green onions, cut into 1-inch pieces  2 eggs, beaten  6 snow peas, thinly sliced Nutrition Information  Calories: 619 calories  Total Fat: 6.7 g  Cholesterol: 221 mg  Sodium: 2283 mg  Total Carbohydrate: 106.1 g  Protein: 31 g

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106. Salmon Yakitori

"This is a simple marinade that always works perfectly. One of my favorite salmon recipes. Serve with sesame noodles and baby sweet corn."

Serving: 2 | Prep: 5 m | Cook: 10 m | Ready in: 2 h 15 m Ingredients  1/4 cup light soy sauce  1/4 cup sake  1/4 cup mirin (sweetened Asian wine)  2 tablespoons white sugar  2 (6 ounce) salmon fillets  2 tablespoons vegetable oil Nutrition Information  Calories: 600 calories  Total Fat: 31.9 g  Cholesterol: 99 mg  Sodium: 1903 mg  Total Carbohydrate: 25.8 g  Protein: 35.7 g

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107. Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce

"Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint)."

Serving: 6 | Prep: 20 m | Cook: 15 m | Ready in: 35 m Ingredients  3 shallots, minced  2 teaspoons minced fresh ginger root  1 lemon, juiced  1/2 cup dry white wine  1/2 cup heavy cream  1/2 cup unsalted butter, chilled and cut into small cubes  3 tablespoons soy sauce  4 shiso leaves  coarse kosher salt  ground white pepper  2 tablespoons canola oil  6 (6 ounce) mahi mahi fillets  4 tablespoons sesame seeds  4 tablespoons black sesame seeds Nutrition Information  Calories: 502 calories  Total Fat: 34.6 g  Cholesterol: 192 mg  Sodium: 776 mg  Total Carbohydrate: 11 g  Protein: 35.6 g

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108. Sesame Seared Tuna

"Easy, great tasting tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna."

Serving: 4 | Prep: 10 m | Cook: 10 m | Ready in: 20 m Ingredients  1/4 cup soy sauce  1 tablespoon mirin (Japanese sweet wine)  1 tablespoon honey  2 tablespoons sesame oil  1 tablespoon rice wine vinegar  4 (6 ounce) tuna steaks  1/2 cup sesame seeds  wasabi paste  1 tablespoon olive oil Nutrition Information  Calories: 422 calories  Total Fat: 20.7 g  Cholesterol: 77 mg  Sodium: 1045 mg  Total Carbohydrate: 13.2 g  Protein: 44.1 g

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109. Sesame Tuna with Soy Miso Dressing

"This recipe is served at a seafood restaurant in Royal Oak, Michigan. The sesame covered tuna is done medium rare inside (almost like sushi) and has a fantastic soy miso dressing drizzled over the top. One of the best seafood dishes I love!"

Serving: 2 | Prep: 20 m | Cook: 4 m | Ready in: 24 m Ingredients  3/4 cup sesame seeds, divided  1/2 teaspoon seasoning salt  1 teaspoon ground white pepper  1 teaspoon onion powder  1 tablespoon wasabi powder  1 teaspoon coarse kosher salt  1 cup all-purpose flour  2 eggs  3 fluid ounces milk  2 (4 ounce) tuna steaks (about 3/4 inch thick)  2 tablespoons vegetable oil  1 (1.12 ounce) package miso soup mix  1 tablespoon soy sauce Eat it!

110. Soba with Toasted Sesame Seed Sauce

"Soba noodles are available in Japanese food stores, whole food stores, and some supermarkets. You can add any vegetables to this dish that you enjoy or have on hand."

Serving: 4 Ingredients  1/2 cup sesame seeds  8 ounces dried soba noodles  2 tablespoons balsamic vinegar  1 tablespoon white sugar  2 1/2 tablespoons soy sauce  1 clove garlic, minced  1 teaspoon dark sesame oil  5 green onions, chopped  3 cups broccoli florets Nutrition Information  Calories: 355 calories  Total Fat: 10.9 g  Cholesterol: 0 mg  Sodium: 1037 mg  Total Carbohydrate: 57.3 g  Protein: 14.2 g

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111. Spicy Chile Oil Squid

"I cook the squid in garlic, soy sauce, chile oil, and butter. It's a simple but delicious combination."

Serving: 4 | Prep: 10 m | Cook: 8 m | Ready in: 18 m Ingredients  2 tablespoons soy sauce  2 cloves garlic, finely grated  1 teaspoon finely grated ginger root  4 drops chile oil, or more to taste  2 tablespoons butter, divided  2 pounds squid, cleaned and chopped  1 lemon, halved (optional) Nutrition Information  Calories: 271 calories  Total Fat: 9.4 g  Cholesterol: 544 mg  Sodium: 592 mg  Total Carbohydrate: 8.2 g  Protein: 36 g

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112. Spring Cabbage Chicken Boil

"Fast and easy."

Serving: 2 | Prep: 10 m | Cook: 15 m | Ready in: 25 m Ingredients  1 1/2 cups water  2 tablespoons soy sauce  2 tablespoons sake  2 tablespoons mirin (Japanese sweet wine)  1/2 pound skin-on chicken thighs, or more to taste, cut into pieces  1/2 medium head spring cabbage  1 tablespoon butter, or to taste, cut into small cubes  2 tablespoons chopped green onion, or to taste Nutrition Information  Calories: 348 calories  Total Fat: 17.2 g  Cholesterol: 79 mg  Sodium: 1044 mg  Total Carbohydrate: 20.3 g  Protein: 21.9 g

113. Steamed Egg Chawan Mushi

"This recipe is for enjoying the texture of eggs at the most tendermost but easiest level. It has the sweetest aroma I have ever tasted in eggs using the least ingredients."

Serving: 2 | Prep: 5 m | Cook: 12 m | Ready in: 17 m Ingredients  2 eggs  1 cup cooled chicken or fish stock  1 dash sake  1/2 teaspoon soy sauce  1/2 cup chopped cooked chicken breast meat  1 shiitake mushroom, sliced into strips  2 sprigs fresh parsley, for garnish Nutrition Information  Calories: 157 calories  Total Fat: 8.1 g  Cholesterol: 213 mg  Sodium: 527 mg  Total Carbohydrate: 3.3 g  Protein: 17.3 g

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114. StirFried Japanese Ginger Pork

"If you can't find daikon radishes, use a bunch of small red radishes when in season. I love this stir-fry because you can add any veggies you like, including spring onions, savoy, or Chinese cabbage... whatever you have handy."

Serving: 4 | Prep: 25 m | Cook: 11 m | Ready in: 41 m Ingredients  1 daikon radish, peeled and cut into 2-inch sticks  2 tablespoons soy sauce  2 tablespoons sake (Japanese rice wine)  1 1/2 teaspoons sesame oil  1 tablespoon fresh grated ginger  2 cloves garlic, minced  1 teaspoon mirin (Japanese sweet rice wine)  11 ounces pork fillet, thinly sliced  1 tablespoon vegetable oil  1 onion, thinly sliced  salt and ground black pepper to taste Nutrition Information  Calories: 186 calories  Total Fat: 9.5 g  Cholesterol: 36 mg  Sodium: 532 mg  Total Carbohydrate: 8.2 g  Protein: 14.5 g

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115. Sukiyaki Beef

"Japanese Green Sukiyaki Beef. Serve with steamed rice."

Serving: 4 | Prep: 15 m | Cook: 20 m | Ready in: 35 m Ingredients  1 tablespoon peanut oil  1 pound beef round steak, sliced diagonally into 3 inch pieces  1/2 cup beef stock  2 teaspoons soy sauce  1 tablespoon butter  3/4 cup onion, diced  3/4 cup celery, diced  1/4 pound mushrooms, chopped  1/4 pound fresh spinach, rinsed Nutrition Information  Calories: 207 calories  Total Fat: 13.4 g  Cholesterol: 47 mg  Sodium: 254 mg  Total Carbohydrate: 5.5 g  Protein: 16.4 g

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116. Sushi Party

"This recipe includes everything you need for a sushi dinner party for about 10 people. It Includes California rolls, Boston Rolls, Lobster rolls, tempura eggplant and avocado rolls, pesto and egg rolls, and shrimp and asparagus rolls (we did not include any raw ingredients, since our people are a bit squeamish and reluctant to eat anything raw). Mix and match the fillings, as desired. Serve with pickled ginger, wasabi paste, and soy sauce."

Serving: 12 | Prep: 3 h | Cook: 30 m | Ready in: 3 h 30 m Ingredients  Rice:  9 3/4 cups water  5 1/2 cups Japanese sushi-style white rice  5 1/2 tablespoons rice vinegar  5 1/2 tablespoons white sugar  2 3/4 tablespoons kosher salt  Filling:  1 teaspoon vegetable oil  2 eggs, beaten  1 tablespoon vegetable oil  1 tablespoon sake  1 tablespoon soy sauce  2 tablespoons sesame oil  1 eggplant, sliced lengthwise into strips  1 carrot, sliced into thin strips  1 tablespoon rice vinegar  1 tablespoon soy sauce  8 spears fresh asparagus  1 avocado  1 tablespoon lemon juice, or as needed  12 sheets nori (dry seaweed)  1 (8 ounce) package imitation crabmeat strips, halved lengthwise  1 cucumber, seeded and sliced lengthwise into strips  1 (4 ounce) jar pesto  8 large cooked shrimp, coarsely chopped Nutrition Information  Calories: 516 calories  Total Fat: 12.4 g  Cholesterol: 44 mg  Sodium: 1738 mg  Total Carbohydrate: 87.9 g  Protein: 12.5 g

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117. Tamagoyaki with Mushroom and Mozzarella Cheese

"That sweet and delicate tamagoyaki you find in Japanese restaurants is easy to make! This fusion tamagoyaki has melted cheese and savory mushrooms inside."

Serving: 2 | Prep: 15 m | Cook: 10 m | Ready in: 30 m Ingredients  2 teaspoons olive oil  6 button mushrooms, sliced very thin  3 eggs  2 1/2 tablespoons white sugar  1 pinch salt and ground black pepper to taste  1/4 teaspoon red chile powder, or to taste  2 tablespoons vegetable oil, divided  1 ounce mozzarella cheese, sliced very thin Nutrition Information  Calories: 380 calories  Total Fat: 28.3 g  Cholesterol: 288 mg  Sodium: 273 mg  Total Carbohydrate: 18.6 g  Protein: 14.6 g

118. Tempura Shrimp

"A Japanese-style meal. Deep-fried shrimp and a tangy sauce to dip them in. Try battering some vegetables such as onions, peppers, or broccoli in addition to the shrimp. Delicious!"

Serving: 6 | Prep: 5 m | Cook: 10 m | Ready in: 2 h 15 m Ingredients  32 vanilla wafers, crushed  1 egg, beaten  3/4 cup water  1/3 cup apricot nectar  2 teaspoons cornstarch  1/4 cup packed brown sugar  3 tablespoons red wine vinegar  1 tablespoon ketchup  2 cups vegetable oil  3/4 pound medium shrimp - peeled and deveined Nutrition Information  Calories: 920 calories  Total Fat: 81.4 g  Cholesterol: 117 mg  Sodium: 225 mg  Total Carbohydrate: 35.8 g  Protein: 14.1 g

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119. Teriyaki Rib Eye Steaks

"Great Japanese teriyaki-style marinated ribeye steak with a from-scratch teriyaki sauce."

Serving: 2 | Prep: 10 m | Cook: 15 m | Ready in: 2 h 25 m Ingredients  2 tablespoons soy sauce  2 tablespoons water  1 tablespoon white sugar  1 1/2 teaspoons honey  1 1/2 teaspoons Worcestershire sauce  1 1/4 teaspoons distilled white vinegar  1 teaspoon olive oil  1/4 teaspoon onion powder  1/4 teaspoon garlic powder  1/8 teaspoon ground ginger  2 (6 ounce) lean beef rib eye steaks Nutrition Information  Calories: 297 calories  Total Fat: 18.1 g  Cholesterol: 60 mg  Sodium: 992 mg  Total Carbohydrate: 13.5 g  Protein: 19.6 g

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120. Tofu Chanpuru

"True Okinawa chanpuru."

Serving: 6 | Prep: 20 m | Cook: 30 m | Ready in: 55 m Ingredients  1 (12 ounce) package extra-firm tofu, drained  1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed  4 cloves garlic, chopped  1 tablespoon minced fresh ginger, or to taste  1/2 cup sake  1/2 cup miso paste  1/4 cup soy sauce  2 tablespoons white sugar  2 teaspoons vegetable oil, or as needed  4 eggs, slightly beaten  2 teaspoons vegetable oil, or as needed  1 large onion, chopped  1 head cabbage, cored and chopped  2 carrots, grated  8 mushrooms, sliced  1 tablespoon chopped green onion, or more to taste Nutrition Information  Calories: 463 calories  Total Fat: 26.2 g  Cholesterol: 164 mg  Sodium: 2334 mg  Total Carbohydrate: 32.4 g  Protein: 23.6 g

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121. Tofu with Pork and Miso

"This is a wonderful dish that goes really well with hot steamed rice. It's also very quick and easy."

Serving: 3 | Prep: 10 m | Cook: 10 m | Ready in: 20 m Ingredients  1/3 cup miso paste  1/2 cup water  1 tablespoon sesame oil  1/4 cup chopped green onion, white and green parts separated  1/3 cup ground pork  1 (14 ounce) package tofu, cubed Nutrition Information  Calories: 262 calories  Total Fat: 16.8 g  Cholesterol: 19 mg  Sodium: 1164 mg  Total Carbohydrate: 11.2 g  Protein: 19.4 g

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122. Tonkatsu AsianStyle Pork Chop

"This is using Panko, which is Japanese bread crumbs (really light and airy, more so than crackers), and thinly sliced boneless pork chops."

Serving: 8 | Prep: 25 m | Cook: 15 m | Ready in: 40 m Ingredients  2 eggs  1 teaspoon milk  1/2 teaspoon minced garlic  salt to taste  1/2 teaspoon pepper  1 cup vegetable oil for frying  8 thin cut boneless pork chops  1 1/2 cups panko crumbs Nutrition Information  Calories: 276 calories  Total Fat: 13.2 g  Cholesterol: 109 mg  Sodium: 199 mg  Total Carbohydrate: 14.3 g  Protein: 28.4 g

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123. Tonkatsu

"These breaded and fried pork cutlets make a traditional Japanese dish which is very simple and easy to make. Serve with sticky rice and tonkatsu sauce and enjoy! Also great if substituted with chicken breasts."

Serving: 4 | Prep: 20 m | Cook: 20 m | Ready in: 40 m Ingredients  4 (4 ounce) boneless pork chops  salt and ground black pepper to taste  2 cups oil for frying, or as needed  1/4 cup all-purpose flour  1 egg, beaten  3/4 cup panko (Japanese-style bread crumbs) Nutrition Information  Calories: 290 calories  Total Fat: 17.4 g  Cholesterol: 77 mg  Sodium: 136 mg  Total Carbohydrate: 20.1 g  Protein: 17.4 g

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124. Tonkatsu JapaneseStyle Crispy Fried Pork Cutlets

"Recipe for popular Japanese-style fried pork. Serve plain with Japanese-style barbeque sauce or serve on top of curry, ramen, udon, and more!"

Serving: 4 | Prep: 20 m | Cook: 4 m | Ready in: 24 m Ingredients  2 boneless pork chops, trimmed of excess fat  1/2 teaspoon salt  1/4 teaspoon ground black pepper  1 egg  1/2 teaspoon soy sauce  1/4 cup all-purpose flour  1/2 cup panko bread crumbs  oil for frying Nutrition Information  Calories: 322 calories  Total Fat: 26 g  Cholesterol: 62 mg  Sodium: 421 mg  Total Carbohydrate: 15.6 g  Protein: 10 g

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125. Tonkatsu Shoyu Ramen Pork Cutlet Soy Sauce Ramen

"If you have ever wanted to make great authentic Japanese noodle house ramen, this recipe is for you. Great for singles with some cooking experience and a great everyday meal. Might take longer than the overall time without cooking experience. I rarely measure the amount of each ingredient due to the high number of small measurements used to save time."

Serving: 1 | Prep: 30 m | Cook: 41 m | Ready in: 1 h 11 m Ingredients  1 egg  1 1/2 teaspoons spicy sesame oil  2 (1x3-inch) boneless pork chop slices  2 tablespoons olive oil, divided  1 tablespoon black sesame seeds, divided  2 leaves fresh basil, chopped, divided  1 leaf fresh sage, chopped, divided  1 (3 ounce) package instant ramen noodles (such as Shirakiku®), seasoning packet discarded  3 tablespoons shredded dried kombu  1 3/4 tablespoons bonito soup stock (such as Hondashi®)  1 3/4 tablespoons soy sauce (shoyu)  1/2 teaspoon white miso paste with dashi  Toppings:  4 1/3-inch slices fish paste stick (naruto)  1 tablespoon tonkatsu sauce  1 tablespoon sushi ginger (shoga), finely chopped  1 green onion, thinly sliced  1 pinch ground black pepper Nutrition Information  Calories: 1406 calories  Total Fat: 81.8 g  Cholesterol: 321 mg  Sodium: 3660 mg  Total Carbohydrate: 90 g  Protein: 75.6 g

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126. Tsukune Japanese Chicken Meatballs

"This is one of those foods that come in many different variations in Japan. They are served primarily on a stick but you can get them in soups, bentos, as a main dish, etc. It became a family favorite almost instantly (it needed some tweaks at first). I'm giving you my dinner recipe here, which I usually serve on a bed of Japanese rice with a side salad or sauteed enoki mushrooms."

Serving: 8 | Prep: 30 m | Cook: 12 m | Ready in: 42 m Ingredients  Teriyaki Sauce:  1 teaspoon vegetable oil  1 teaspoon minced ginger  1 teaspoon minced garlic  1/4 cup tamari  1/4 cup cooking sake  1/4 cup mirin  2 tablespoons brown sugar  1 teaspoon sesame seeds  Meatballs:  10 1/2 ounces ground chicken  1 egg  3 green onions, chopped  1/2 carrot, grated  1/4 cup panko bread crumbs, or to taste  2 tablespoons red miso paste, or more to taste  2 tablespoons grated ginger  1 tablespoon potato starch  1 tablespoon crumbled seaweed  1 tablespoon tamari, or more to taste  1 tablespoon cooking sake, or more to taste  1 teaspoon soy sauce  1 teaspoon white sugar, or more to taste  1 teaspoon ground paprika, or more to taste Nutrition Information  Calories: 133 calories  Total Fat: 2.2 g  Cholesterol: 45 mg  Sodium: 902 mg  Total Carbohydrate: 12.8 g  Protein: 11.8 g

127. Yakisoba Chicken

"Japanese buckwheat flour noodles with chicken at their best! Noodles can be found in an Asian foods market."

Serving: 6 | Prep: 15 m | Cook: 15 m | Ready in: 30 m Ingredients  1/2 teaspoon sesame oil  1 tablespoon canola oil  2 tablespoons chile paste  2 cloves garlic, chopped  4 skinless, boneless chicken breast halves - cut into 1 inch cubes  1/2 cup soy sauce  1 onion, sliced lengthwise into eighths  1/2 medium head cabbage, coarsely chopped  2 carrots, coarsely chopped  8 ounces soba noodles, cooked and drained Nutrition Information  Calories: 295 calories  Total Fat: 4.8 g  Cholesterol: 46 mg  Sodium: 1621 mg  Total Carbohydrate: 40.7 g  Protein: 26.3 g

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128. Yakitori Don

"One of the most popular Japanese dishes (authentic recipe). The tasty ginger and rice wine marinade can be used for meat or fish. This recipe can also be made on the grill using the marinade as a basting sauce. Serve hot with rice or noodles."

Serving: 4 | Prep: 20 m | Cook: 20 m | Ready in: 1 d 40 m Ingredients  1 (3 pound) whole chicken, cut into pieces  1 tablespoon grated fresh ginger root  1 clove garlic, crushed  3 tablespoons white sugar  2/3 cup soy sauce  1 tablespoon sake  1/4 cup mirin (Japanese sweet wine)  2 tablespoons cooking oil Nutrition Information  Calories: 587 calories  Total Fat: 32.5 g  Cholesterol: 146 mg  Sodium: 2545 mg  Total Carbohydrate: 18 g  Protein: 48.7 g

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129. Zaru Soba

"This is a Japanese cold noodle soup perfect for those hot summer days. It is filling and refreshing."

Serving: 4 | Prep: 10 m | Cook: 15 m | Ready in: 50 m Ingredients  1 (8 ounce) package dried soba noodles  1 cup prepared dashi stock  1/4 cup soy sauce  2 tablespoons mirin  1/4 teaspoon white sugar  2 tablespoons sesame seeds  1/2 cup chopped green onions  1 sheet nori (dried seaweed), cut into thin strips (optional) Nutrition Information  Calories: 257 calories  Total Fat: 3.1 g  Cholesterol: < 1 mg  Sodium: 1445 mg  Total Carbohydrate: 48.2 g  Protein: 11.6 g

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Chapter 4: Japanese Soups and Stews

***

130. Homemade Miso Soup

"Make your very own Japanese miso soup from scratch. It's easy to do at home! Perfect for an appetizer or light, warming lunch."

Serving: 4 | Prep: 10 m | Cook: 10 m | Ready in: 30 m Ingredients  1 tablespoon finely chopped wakame  4 cups water  2 teaspoons dashi granules  3 tablespoons miso paste  4 ounces silken tofu, cubed  2 green onions, sliced on the bias Nutrition Information  Calories: 46 calories  Total Fat: 1.6 g  Cholesterol: 0 mg  Sodium: 514 mg  Total Carbohydrate: 4.8 g  Protein: 3.7 g

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131. Japanese Chicken Noodle Soup

This healthy, Japanese-inspired chicken noodle soup recipe is made with udon noodles and gets a hit of umami flavor from a swirl of miso at the end. To make the miso easier to stir into the soup, combine a little bit of the hot broth with the thick miso to thin it before adding to the rest of the soup.

Serving: 8 | Cook: 40 m | Ready in: 1 h Ingredients  2 tablespoons extra-virgin olive oil  1 cup chopped onion  2 large cloves garlic, minced  1 tablespoon minced fresh ginger  8 cups low-sodium chicken broth  2 pounds bone-in chicken breasts, skin removed  3 cups sliced green cabbage  2 cups sliced shiitake or enoki mushrooms  2 cups julienned carrots  1¼ teaspoons salt  ½ teaspoon ground pepper  3 cups cooked udon noodles or whole-wheat spaghetti  2 tablespoons white miso (see Tip) Nutrition Information  Calories: 242 calories  Total Fat: 8 g  Saturated Fat: 2 g  Cholesterol: 45 mg  Sodium: 486 mg  Total Carbohydrate: 20 g  Protein: 25 g  Fiber: 3 g  Sugar: 4 g

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132. Japanese ChickenScallion Rice Bowl

Here's the quintessence of Japanese home cooking: an aromatic, protein-rich broth served over rice. Admittedly, Japanese cooking leans heavily on sugar—for a less traditional taste, you could reduce or even omit the sugar.

Serving: 4 | Cook: 15 m | Ready in: 20 m Ingredients  1½ cups instant brown rice  1 cup reduced-sodium chicken broth  1½ tablespoons sugar  2 tablespoons reduced-sodium soy sauce  1 tablespoon mirin, (see Ingredient note)  2 large egg whites  1 large egg  8 ounces boneless, skinless chicken breasts, cut into ½-inch pieces  6 scallions, trimmed and thinly sliced Nutrition Information  Calories: 257 calories  Total Fat: 4 g  Saturated Fat: 1 g  Cholesterol: 78 mg  Sodium: 489 mg  Total Carbohydrate: 34 g  Protein: 19 g  Fiber: 2 g  Sugar: 7 g

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133. Japanese Shoyu Ramen Pressure Cooker

"This clear broth seasoned with soy sauce seems very simplistic, but it belies the intense umami flavor within the soup. We use chicken and 4 types of dried seafood to create an incredibly savory broth that is seasoned with a soy sauce tare that gives the broth a bit of sweetness and wonderful complexity. The best thing about this recipe is that we use a pressure cooker that not only helps extract all the flavor very quickly but also creates a beautifully clear broth."

Serving: 6 | Prep: 10 m | Cook: 1 h 55 m | Ready in: 2 h 15 m Ingredients  Broth:  1 (2 1/2 pound) whole chicken, cut into pieces  1 cup dried scallops  1 cup dried anchovies  1/4 cup dried shrimp  1/4 cup bonito flakes  1 (1 inch) piece ginger, thinly slices, divided  1 (4 inch) piece dashi kombu (dried kelp)  3 quarts water  Tare Sauce:  1 cup soy sauce  1/2 cup mirin  1/2 cup sake  8 green onions  1/2 cup bonito flakes  1/4 cup white sugar  8 cloves garlic, crushed  1 (4 inch) piece dashi kombu (dried kelp)  6 (3 ounce) packages cooked ramen noodles, or to taste Nutrition Information  Calories: 686 calories  Total Fat: 39.5 g  Cholesterol: 188 mg  Sodium: 3531 mg  Total Carbohydrate: 30.8 g  Protein: 41.5 g

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134. Miso Soup Cup of Noodles with Shrimp Green Tea Soba

Green tea soba noodles, or cha soba, are buckwheat noodles made with powdered green tea, which imparts a subtle grassy note and pretty color. You can find them in Japanese markets or online. Regular buckwheat soba noodles work just as well in this cup-of-noodles-style mason jar noodle soup.

Serving: 3 | Prep: 15 m | Ready in: 25 m Ingredients  4 tablespoons white miso  6 teaspoons mirin  3 teaspoons unseasoned rice vinegar  1½ cups diagonally sliced snow peas (about 5 ounces)  9 ounces peeled cooked shrimp  1½ teaspoons dried wakame (see Tips)  1½ cups cooked green tea soba noodles (from 3-4 ounces dried; see Tips)  3 tablespoons thinly sliced scallions  1 3-inch square dried kombu, snipped into 3 equal strips (see Tips)  3 cups very hot water, divided Nutrition Information  Calories: 227 calories  Total Fat: 1 g  Saturated Fat: 0 g  Cholesterol: 161 mg  Sodium: 788 mg  Total Carbohydrate: 29 g  Protein: 26 g  Fiber: 2 g  Sugar: 8 g

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135. Miso Soup with Clams Spinach

The round, rich taste (also known as umami) of miso soup perfectly complements plump, briny clams. For the base of the soup you can use just water and miso, which you can find at most supermarkets. But if you can find dashi granules, they're worth adding for a more intense umami taste.

Serving: 4 | Cook: 30 m | Ready in: 30 m Ingredients  16 littleneck or 24 smaller clams, such as manila  3 cups water  ¼ teaspoon instant dashi granules (optional; see Shopping Tip)  2 tablespoons white miso (see Note)  2 cups gently packed baby spinach leaves  Toasted or hot sesame oil to taste  3 tablespoons thinly sliced scallions Nutrition Information  Calories: 80 calories  Total Fat: 1 g  Saturated Fat: 0 g  Cholesterol: 25 mg  Sodium: 795 mg  Total Carbohydrate: 5 g  Protein: 11 g  Fiber: 1 g  Sugar: 1 g

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136. Miso Vegetable Soup

Tofu, rice and plenty of vegetables transform miso soup from a light accompaniment into a dish that's substantial enough to leave you feeling satisfied.

Serving: 2 | Cook: 15 m | Ready in: 30 m Ingredients  2 cups plus 3 tablespoons water, divided  2 tablespoons white rice  2 cups frozen stir-fry vegetables, (see Note)  1 12-ounce package extra-firm silken tofu, cut into small cubes  2 tablespoons miso, (see Note)  2 scallions, thinly sliced  1 teaspoon rice vinegar, or to taste  ½-1 teaspoon sugar, to taste Nutrition Information  Calories: 208 calories  Total Fat: 4 g  Saturated Fat: 1 g  Cholesterol: 0 mg  Sodium: 773 mg  Total Carbohydrate: 26 g  Protein: 18 g  Fiber: 4 g  Sugar: 6 g

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137. New Years Day Ozoni Soup

"Ozoni soup is traditionally eaten on New Year's Day in Japan. The literal translation means a variety of ingredients boiled together."

Serving: 4 | Prep: 20 m | Cook: 37 m | Ready in: 1 h 12 m Ingredients  1/2 cup dried shiitake mushrooms  8 mochi rice cakes  4 cups water  3/8 ounce dashi-no-moto (broth seasoning)  1/4 pound skinless, boneless chicken breasts, cut into small pieces  1 dash soy sauce, or to taste  salt to taste  12 shrimp, peeled and deveined  2 cups coarsely chopped spinach (packed)  2 carrots, peeled and cut into matchstick-size pieces  1 (2-inch piece) daikon radish, peeled and sliced into rounds (optional)  1/4 cup sliced bamboo shoots (optional)  1 (2-inch piece) kamaboko (fish paste cake), thinly sliced Nutrition Information  Calories: 348 calories  Total Fat: 1.7 g  Cholesterol: 63 mg  Sodium: 189 mg  Total Carbohydrate: 63.5 g  Protein: 20.5 g

138. Pork Apple Miso Noodle Soup

Apples and mild white miso lightly sweeten this easy noodle soup recipe. It's got plenty of flavor with few ingredients, but feel free to add a dash of hot sauce for zing. Serve with a watercress salad.

Serving: 4 | Cook: 15 m | Ready in: 35 m Ingredients  1 tablespoon canola oil  12 ounces lean ground pork (see Tips)  2 tart, firm apples, peeled and chopped  2 cups reduced-sodium chicken broth  4 cups water  8 ounces udon noodles, preferably whole-wheat  ¼ cup white miso (see Tips) Nutrition Information  Calories: 406 calories  Total Fat: 9 g  Saturated Fat: 2 g  Cholesterol: 49 mg  Sodium: 767 mg  Total Carbohydrate: 57 g  Protein: 27 g  Fiber: 8 g  Sugar: 10 g

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139. Pork Apple Miso Noodle Soup for Two

Apples and mild white miso lightly sweeten this easy one-pot soup. It's got plenty of flavor with few ingredients, but feel free to add sliced scallions for a refreshing crunch or a dash of hot sauce for zing. Serve with toasted baguette with melted Cheddar cheese and a watercress salad.

Serving: 2 | Cook: 15 m | Ready in: 35 m Ingredients  1½ teaspoons canola oil  6 ounces lean ground pork (see Tips)  1 tart, firm apple, peeled and chopped  1 cup reduced-sodium chicken broth  2 cups water  4 ounces udon noodles, preferably whole-wheat  2 tablespoons white miso (see Tips) Nutrition Information  Calories: 406 calories  Total Fat: 9 g  Saturated Fat: 2 g  Cholesterol: 49 mg  Sodium: 767 mg  Total Carbohydrate: 57 g  Protein: 27 g  Fiber: 8 g  Sugar: 10 g

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140. RestaurantStyle Shoyu Miso Ramen

"Inspired by the shoyu ramen at my favorite ramen restaurant, this is my ideal ramen. If you want to make it pescatarian, I suggest foregoing the pork belly for bonito flakes -- just a big pinch in each bowl."

Serving: 4 | Prep: 15 m | Cook: 4 h 30 m | Ready in: 8 h 48 m Ingredients  1/4 cup dried black fungus  2 cups mirin  1 1/4 cups soy sauce, divided  1/2 cup brown sugar  6 green onion bulbs, chopped, divided  1/2 onion, coarsely chopped  6 cloves garlic, peeled  2 pounds skin-on, boneless pork belly  butcher's twine  4 eggs  2 tablespoons brown sugar  1/2 cup miso paste  4 (3 ounce) packages ramen noodles, or to taste  4 sheets nori (dry seaweed), quartered  1 naruto (fish paste stick with a red spiral pattern). sliced Nutrition Information  Calories: 1104 calories  Total Fat: 43.5 g  Cholesterol: 283 mg  Sodium: 7959 mg  Total Carbohydrate: 103.1 g  Protein: 47.1 g

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141. Sichuan Ramen Cup of Noodles with Cabbage Tofu

The Sichuan province in the southwestern corner of China is known for its fiery dishes. Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style mason jar soup recipe. You can grind the Sichuan peppercorns in a spice grinder or mortar and pestle, or crush them with the bottom of a heavy skillet.

Serving: 3 | Prep: 15 m | Ready in: 25 m Ingredients  6 teaspoons Sichuan chile-bean sauce (toban djan) or chile-garlic sauce  6 teaspoons tahini  1½ teaspoons reduced-sodium vegetable bouillon paste (see Tips)  1½ teaspoons Chinese rice wine  1½ teaspoons packed light brown sugar  ¾ teaspoon black vinegar (see Tips)  3 cups shredded napa cabbage  9 ounces extra-firm tofu, cut into ½-inch cubes (about 1½ heaping cups)  ¾ teaspoon Sichuan peppercorns, coarsely ground  1½ cups cooked black or brown rice ramen noodles (see Tips)  1½ teaspoons toasted sesame seeds  3 cups very hot water, divided Nutrition Information  Calories: 396 calories  Total Fat: 12 g  Saturated Fat: 2 g  Cholesterol: 50 mg  Sodium: 578 mg  Total Carbohydrate: 61 g  Protein: 19 g  Fiber: 11 g  Sugar: 3 g

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142. Sweet Miso Soup with Baby Turnips

"A flavorful Japanese soup, made with soft-boiled turnips and a sake, miso paste, and kombu (seaweed) stock. Serve hot."

Serving: 2 | Prep: 10 m | Cook: 14 m | Ready in: 44 m Ingredients  2 cups warm water, or to taste  1 (4 inch) piece kombu (seaweed)  2 small baby white turnips, peeled, with leaves reserved  3 1/2 tablespoons miso paste  3 tablespoons white sugar  1 tablespoon sake (rice wine)  1 tablespoon mirin (sweet cooking rice wine) Nutrition Information  Calories: 178 calories  Total Fat: 1.9 g  Cholesterol: 0 mg  Sodium: 1194 mg  Total Carbohydrate: 33.7 g  Protein: 4.2 g

143. Thick Kabocha Soup

"Filling and healthy, this soup is good for winter. This recipe uses the Japanese versions of pumpkin and sweet potato which are slightly different from North American varieties. Japanese pumpkin (kabocha) has a really great green skin and the sweet potatoes are yellow with a thin purple skin. You can alter the vegetables according to what's in season and what you can find, but root vegetables work best."

Serving: 2 | Prep: 25 m | Cook: 18 m | Ready in: 43 m Ingredients  1/4 cup cornmeal  1/4 cup all-purpose flour  1/2 teaspoon seasoned salt (such as LAWRY'S®)  1/2 teaspoon ground black pepper  1/4 onion, sliced  vegetable oil, or as needed  2 cups cubed kabocha squash  1 small Japanese sweet potato, sliced  1 carrot, sliced  3 cloves garlic, minced  1 bay leaf  1/2 cup soy milk  1 teaspoon garam masala  salt and ground black pepper to taste Nutrition Information  Calories: 523 calories  Total Fat: 29.6 g  Cholesterol: 0 mg  Sodium: 405 mg  Total Carbohydrate: 59.4 g  Protein: 7.8 g

Eat it!

Chapter 5: Tasty Japanese Recipes

***

144. Agedashiesque Tofu

"A very simple version of the Japanese sushi accompaniment. Serve with stir fry, rice, goma ae or any oriental meal."

Serving: 2 | Prep: 10 m | Cook: 5 m | Ready in: 15 m Ingredients  1 (12 ounce) package extra firm tofu  3 tablespoons cornstarch  oil for frying  2 green onions, chopped  2 tablespoons hoisin sauce Nutrition Information  Calories: 433 calories  Total Fat: 32.4 g  Cholesterol: < 1 mg  Sodium: 275 mg  Total Carbohydrate: 22.5 g  Protein: 17.5 g

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145. Anything Goes Donabe

Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.

Serving: 4 servings Ingredients  1 ounce bean thread noodles, soaked in water 15 minutes  4 cups Dashi  1/2 cup mirin  1/2 cup light soy sauce (usukuchi)  4 scallions, 2 thinly sliced on a steep diagonal, 2 sliced 2 inches thick  1/4 head of Napa cabbage, sliced into 2-inch pieces  4 littleneck clams  4 jumbo shrimp, preferably head-on  1 (6-ounce) red snapper or black bass fillet, sliced crosswise 3/4 inch thick  1 large skinless, boneless chicken thigh, cut into 1-inch pieces  6 ounces firm tofu, sliced 1/2 inch thick  4 ounces oyster mushrooms, torn into bite-size pieces  3 ounces enoki mushrooms  1 small carrot, peeled, halved crosswise, thinly sliced lengthwise Nutrition Information  Calories: 379  Total Fat: 15 g (22%)  Saturated Fat: 3 g (17%)  Cholesterol: 78 mg (26%)  Sodium: 1766 mg (74%)  Total Carbohydrate: 19 g (6%)  Protein: 37 g (75%)  Fiber: 4 g (15%)

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146. Asian Crab and Cuke Salad

"This salad reminds me of the squid and seaweed salad served in japanese restaurants. It's a quick and easy lunch or light dinner. It would also be delicious with shrimp instead of crab."

Serving: 4 | Prep: 10 m | Ready in: 10 m Ingredients  1 cucumber, sliced  salt and ground black pepper to taste  1 (8 ounce) package imitation crabmeat, coarsely chopped  1 tablespoon white wine vinegar  1 tablespoon soy sauce Nutrition Information  Calories: 63 calories  Total Fat: 0.3 g  Cholesterol: 11 mg  Sodium: 698 mg  Total Carbohydrate: 10.5 g  Protein: 4.9 g

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147. Authentic Miso Soup

"Made with kombu, bonito flakes, and miso paste, Japanese miso soup is a simple and comforting."

Serving: 4 | Prep: 15 m | Cook: 15 m | Ready in: 30 m Ingredients  4 cups water  1/2 cup bonito flakes  1 (4 inch) piece dashi kombu (dried kelp)  1/2 (12 ounce) package tofu, cut into chunks  1 teaspoon dried wakame  3 tablespoons miso paste  1/4 cup chopped green onions Nutrition Information  Calories: 65 calories  Total Fat: 2.8 g  Cholesterol: 0 mg  Sodium: 511 mg  Total Carbohydrate: 4.9 g  Protein: 6.2 g

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148. Avocado and Watercress Salad

Ruggiero couldn't figure out what made the salad dressing at New York's Natori so irresistible and was shocked when she finally got the secret ingredient out of the sushi chef: grated apple. Nor would you ever guess it from a bite of this dressing, since it's not at all sweet or fruity, just perfectly balanced and lip- smackingly delicious. Its slight pulp extends the unctuous richness of avocado and complements the clean assertiveness of watercress.

Serving: makes 6 servings | Prep: 15 m | Cook: 15 m Ingredients  1/4 cup rice vinegar (not seasoned)  1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)  1/4 cup finely grated peeled Gala apple (use small holes of box grater)  4 teaspoons soy sauce  1 teaspoon sugar  3 tablespoons vegetable oil  6 cups watercress (thin stems and leaves only; from 1 large bunch)  1 firm-ripe avocado Nutrition Information  Calories: 129  Total Fat: 12 g (18%)  Saturated Fat: 1 g (6%)  Sodium: 211 mg (9%)  Total Carbohydrate: 5 g (2%)  Protein: 2 g (4%)  Fiber: 3 g (10%)

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149. Baja Cabbage Slaw

This is the slaw that is served everywhere in Ensenada. It’s the perfect accompaniment to the Baja style of fried fish taco, as it doesn’t have much liquid to make the tempura batter–coated fish soggy. This slaw goes on the tortilla before the fish. Always look for small, bright green heads of cabbage. These have the smallest core and are sweeter, with a more subtle “cabbage-y” flavor. Avoid any that are pale to almost white, which are older and not as sweet.

Serving: 2 cups, enough for 8 tacos Ingredients  1/2 head small (5-inch diameter) green cabbage  2 tablespoons regular mayonnaise (not light)  3/4 teaspoon fresh lime juice  2 drops jalapeño Tabasco Sauce (optional) Eat it!

150. BajaStyle Tempura Fish

Batter-fried fish tacos as we know them in the United States originated in the 1930s in Ensenada, Mexico, home to a large Japanese immigrant population who worked in the fishing industry there. Along with their skills as fishermen, the Japanese also brought with them the technique for tempura—deep-frying fish in batter. The Mexicans adapted this technique to make tacos, using young shark, a very inexpensive local catch that held up beautifully when fried. These tacos are best served immediately as fried foods get soggy if left to sit. If you can’t find shark, substitute a firm, moist white fish like opah, tilapia, or mahi mahi.

Serving: makes 10 tacos Ingredients  1 1/2 cups water  1/2 cup fresh lime juice  10 cloves garlic, sliced  2 serrano chiles, stemmed and sliced  2 teaspoons dried Mexican oregano, ground (page 161)  1 tablespoon fine sea salt  2 pounds young shark fillet, cut into 4 by 3/4-inch strips (see headnote)  3/4 cup plus 1 tablespoon ice water  2 1/2 teaspoons yellow mustard (optional)  1 cup bleached all-purpose flour  Vegetable oil, for deep-frying  10 (5 1/2-inch) soft white corn tortillas (page 13), for serving  Garnish: Baja Cabbage Slaw (page 145), lime wedges, and pickled jalapeño rings Eat it!

151. Beef Sukiyaki

"Vegetables, noodles, and beef are served in a steaming, flavorful broth made with dashi, mirin, and soy sauce in this Japanese dish, sukiyaki."

Serving: 4 | Prep: 30 m | Cook: 15 m | Ready in: 45 m Ingredients  1 1/2 cups prepared dashi stock  3/4 cup soy sauce  3/4 cup mirin  1/4 cup white sugar  8 ounces shirataki noodles  2 tablespoons canola oil  1 pound beef top sirloin, thinly sliced  1 onion, thinly sliced  1 tablespoon canola oil  2 stalks celery, thinly sliced  2 carrots, thinly sliced  5 green onions, cut into 2 inch pieces  4 ounces sliced fresh mushrooms (button, shiitake, or enoki)  1 (14 ounce) package firm tofu, cut into cubes Nutrition Information  Calories: 576 calories  Total Fat: 25.6 g  Cholesterol: 61 mg  Sodium: 2941 mg  Total Carbohydrate: 44.9 g  Protein: 34.4 g

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152. Bento Box Soup

The Japanese are renowned for their longevity. As of 2011, their average life expectancy was 82.3 years. (The United States came in fiftieth, at 78.4 years.) Researchers often credit their diet, and this soup is my way of cramming as much of their healthy cuisine into a bowl as possible. It's called Bento Box Soup because of the traditional Japanese take-out bento box lunch, which is full of compartments, each containing a tasty treat: fish or meat, rice, pickled or cooked veggies, and other goodies. The base is a miso broth; if you're not in the know about miso, it's a salty fermented soy product that aids digestion and improves immune function. In case white miso isn't available, use any mellow (light) miso. I kicked those healing properties up a notch by infusing green tea into the broth for an extra immune boost, then added shiitakes, spinach, kombu, scallions, and tamari.

Serving: Makes 6 servings Ingredients  4 ounces soba noodles  4 cups organic vegetable or chicken broth, homemade or store-bought  1/2 teaspoon toasted sesame oil or hot pepper sesame oil  1 (6-inch) strip of kombu  3 green tea bags  1 carrot, peeled and grated  1/2 cup stemmed and sliced shiitake mushrooms  4 ounces firm tofu, cut into 1/2-inch cubes  2 tablespoons tamari  1/4 cup white miso  2 scallions, white and green parts, sliced diagonally  1 tablespoon freshly squeezed lemon juice  1 1/2 cups loosely packed baby spinach Eat it!

153. Best Teriyaki Sauce

"This is great as a sauce, glaze or marinade, and everyone always raves about it. You can substitute any pepper in place of the habanero if you'd like, but it's not too spicy with it. Enjoy!"

Serving: 12 | Prep: 15 m | Cook: 15 m | Ready in: 30 m Ingredients  1 cup soy sauce  1 cup ruby red grapefruit juice  1/3 cup hoisin sauce  1/4 cup ketchup  3 tablespoons rice wine vinegar  1/4 cup brown sugar, packed  1 tablespoon ground ginger  1 habanero pepper, halved and seeded  4 cloves garlic, smashed Nutrition Information  Calories: 60 calories  Total Fat: 0.3 g  Cholesterol: < 1 mg  Sodium: 1374 mg  Total Carbohydrate: 13 g  Protein: 1.9 g

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154. Black Sesame Pudding

"Light pudding that looks great and tastes great! You can use dry ground black sesame mix as well instead of the paste. It can be found in most Asian supermarkets but I'm not sure if its available in Western supermarkets as well."

Serving: 6 | Prep: 10 m | Cook: 3 m | Ready in: 2 h 18 m Ingredients  6 tablespoons water  2 teaspoons powdered unflavored gelatin  1 1/2 cups milk  3 tablespoons white sugar  2 tablespoons black sesame paste Nutrition Information  Calories: 89 calories  Total Fat: 3.9 g  Cholesterol: 5 mg  Sodium: 28 mg  Total Carbohydrate: 10.4 g  Protein: 3.6 g

155. Breakfast Rice Bowls with Smoked Fish

Whether it's part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.

Serving: 4 servings Ingredients  1 bunch scallions, chopped  1 1/2-inch piece ginger, peeled, finely grated  2 tablespoons extra-virgin olive oil  1 tablespoons unseasoned rice vinegar  1 teaspoon soy sauce  1 teaspoon toasted sesame seeds  Pinch of crushed red pepper flakes  Kosher salt  1/4 cup unseasoned rice vinegar  3 tablespoons sugar  1 teaspoon kosher salt, plus more  2 Persian cucumbers, thinly sliced  1 (4-inch) piece daikon, peeled, thinly sliced  4 radishes, trimmed, thinly sliced  1 (4-inch) piece daikon, peeled, coarsely grated  1 cup plain Greek yogurt  1 tablespoon fresh lemon juice  Kosher salt  Hot-smoked salmon or whitefish, cooked rice, salmon or trout roe, furikake or toasted sesame seeds, and/or pickled ginger (for serving) Nutrition Information  Calories: 221  Total Fat: 11 g (17%)  Saturated Fat: 3 g (17%)  Cholesterol: 10 mg (3%)  Sodium: 866 mg (36%)  Total Carbohydrate: 24 g (8%)  Protein: 8 g (15%)  Fiber: 4 g (16%)

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156. Butter Mochi

"This is a great recipe for butter mochi if you like the coconut flavor without the chewy coconut bits."

Serving: 24 | Prep: 15 m | Cook: 1 h | Ready in: 3 h 15 m Ingredients  3 1/2 cups sweet rice flour (mochiko)  2 1/2 cups white sugar  2 tablespoons baking powder  5 eggs  1 teaspoon coconut extract  1 teaspoon vanilla extract  2 cups milk  1 (14 ounce) can coconut milk  1/2 cup melted butter Nutrition Information  Calories: 256 calories  Total Fat: 9 g  Cholesterol: 51 mg  Sodium: 174 mg  Total Carbohydrate: 41.2 g  Protein: 3.9 g

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157. Butter Mochi Cake

"This is a delectably rich, buttery, and simple-to-make rendition of the traditional Japanese dessert of red-bean mochi. Traditional Japanese mochi is made from sweet rice flour mixed with water, steamed, and formed into small patties filled with sweetened red bean paste and lightly dusted with confectioner's sugar. This butter mochi cake is a westernized version of the traditional mochi, for it incorporates butter, milk, eggs, and vanilla and is baked."

Serving: 12 | Prep: 30 m | Cook: 1 h 10 m | Ready in: 1 h 40 m Ingredients  1/2 cup unsalted butter, melted  1 1/4 cups white sugar  3 eggs  1 teaspoon vanilla extract  3 cups rice flour  1 teaspoon baking powder  3 cups milk  1 (18.75 ounce) can sweetened red bean paste Nutrition Information  Calories: 446 calories  Total Fat: 10.7 g  Cholesterol: 72 mg  Sodium: 169 mg  Total Carbohydrate: 79.6 g  Protein: 7.7 g

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158. California Roll Salad

(Sushi Rice Salad with Avocado, Cucumber, and Scallions) Sushi fans will recognize this salad as a California roll unrolled. For those who want to include one of the classic ingredients, surimi (also known as mock crab legs), we've given an amount, but the salad is also delicious without it.

Serving: Serves 6 to 8 as a side dish Ingredients  1 1/2 cups long-grain rice  1/4 cup plus 3 tablespoons rice vinegar* (not seasoned)  1/4 cup sugar  1 1/2 teaspoons salt  1 tablespoon sesame seeds (preferably unhulled*)  3 tablespoons vegetable oil  2 tablespoons finely chopped pickled ginger*  4 scallions, cut lengthwise into thin 1-inch strips (about 3/4 cup)  1/2 cup finely shredded carrot  1 large seedless cucumber (about 1 pound), quartered lengthwise, cored, and  2 sheets nori (paper-thin sheets of dried seaweed)*  1 avocado (preferably California)  1/4 pound surimi (mock crab legs) if desired, sliced thin  2 teaspoons wasabi (Japanese green horseradish) powder*  1 tablespoon hot water  2 tablespoons cold water  2 tablespoons soy sauce  2 teaspoons ginger juice (squeezed from freshly grated gingerroot)  *available at Asian markets, natural foods stores, and some supermarkets Nutrition Information  Calories: 371  Total Fat: 13 g (20%)  Saturated Fat: 1 g (7%)  Cholesterol: 8 mg (3%)  Sodium: 572 mg (24%)  Total Carbohydrate: 54 g (18%)  Protein: 9 g (18%)  Fiber: 4 g (16%)

159. California Rolls

These homemade sushi rolls are filled with avocado and crab.

Serving: Makes 36 hors d'oeuvres Ingredients  1 avocado, halved lengthwise, pitted, peeled and cut lengthwise into 1/8-inch slices  3 tablespoons fresh lemon juice  six 8 x 7-inch sheets of asakusa nori  3 cups vinegared rice  1 tablespoon wasabi powder, combined with 1 tablespoon cold water  2 frozen Alaskan king crab legs, thawed, shelled, and thick sections halved lengthwise, or 3/4 pound frozen Alaskan king crab meat, thawed and drained  1/4 cup soy sauce  2 tablespoons rice wine or scotch Nutrition Information  Calories: 78  Total Fat: 1 g (2%)  Saturated Fat: 0 g (1%)  Cholesterol: 4 mg (1%)  Sodium: 178 mg (7%)  Total Carbohydrate: 14 g (5%)  Protein: 3 g (6%)  Fiber: 0 g (2%)

160. Chawan Mushi with Shrimp and Spring Peas

If you've never made a savory custard, now's the time. Start with this minimal and delicate Japanese version, studded with fresh peas and tender shrimp.

Serving: Makes 6 servings Ingredients  2 teaspoons instant dashi powder (Japanese soup stock granules)  1 tablespoon plus 2 teaspoons mirin (sweet Japanese rice wine)  2 teaspoons reduced-sodium soy sauce  1/8 teaspoon toasted sesame oil  1/2 cup shelled fresh peas (from about 1/2 pound pods) or frozen peas, thawed  12 baby shrimp or 4 large shrimp, peeled, deveined, coarsely chopped if large  4 large shiitake mushroom caps, finely chopped  3 large eggs  2 scallions, whites and pale greens only, thinly sliced  Ingredient info: Dashi powder is available at Japanese markets. Mirin is available at Japanese markets and in the Asian foods section of some supermarkets. Nutrition Information  Calories: 64  Total Fat: 3 g (4%)  Saturated Fat: 1 g (4%)  Cholesterol: 98 mg (33%)  Sodium: 130 mg (5%)  Total Carbohydrate: 4 g (1%)  Protein: 5 g (10%)  Fiber: 1 g (5%)

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161. Chi Chi Dango Mochi

"Soft and chewy Japanese dessert. A tradition of boy's or girl's day. Great for a snack for picnics or parties. This recipe is easy to make, but do not try cheating and double it. The directions should be followed exactly."

Serving: 36 | Prep: 10 m | Cook: 1 h | Ready in: 1 h 10 m Ingredients  1 pound mochiko (glutinous rice flour)  2 1/2 cups white sugar  1 teaspoon baking powder  2 cups water  1 teaspoon vanilla extract  1 (14 ounce) can coconut milk  1/4 teaspoon red food color  1 1/2 cups potato starch Nutrition Information  Calories: 141 calories  Total Fat: 2.5 g  Cholesterol: 0 mg  Sodium: 12 mg  Total Carbohydrate: 29 g  Protein: 1 g

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162. Chilled Soba with Tofu and Sugar Snap Peas

A bowl of these refreshing noodles—a riff on a Japanese classic that gets topped with silky tofu—is clean and light, yet still hearty enough to make a satisfying meal.

Serving: Makes 6 servings | Prep: 30 m | Cook: 1 h Ingredients  1 large dried shiitake mushroom  2 1/2 cups water  8 (1-inch) pieces kombu (dried kelp)  1/2 cup soy sauce (preferably Japanese)  1/4 cup mirin (Japanese sweet rice wine)  3 tablespoons ponzu sauce (not containing dashi)  1 tablespoon sugar  1 tablespoon Asian sesame oil  1 pound sugar snap peas, thinly sliced  10 ounces baby spinach (16 cups)  1 pound dried soba noodles  1 (14- to 18-ounce) package silken tofu  1 cup thinly sliced scallions, divided  2 tablespoons thin matchsticks of peeled ginger Eat it!

163. Chilled Udon with SweetandSpicy Chicken and Spinach

Here, you get an entire meal with a single, 45-minute recipe. Udon, Japanese wheat noodles with a chewy, stretchy texture, are available dried in the Asian food section of most supermarkets (along with mirin and chile paste with garlic) or fresh in the produce section. Sliced pineapple or mango sorbet would be an ideal dessert.

Serving: Makes 4 servings | Prep: 45 m | Cook: 45 m Ingredients  2 to 3 tablespoons finely grated fresh ginger  1 1/2 lb boneless skinless chicken breast halves  1/3 cup soy sauce  1/4 cup mirin (Japanese sweet rice wine)  1 teaspoon Asian chile paste with garlic  2 teaspoons Asian sesame oil  12 oz dried or 16 oz fresh udon noodles  6 cups baby spinach, coarse stems discarded  Garnish: julienne scallions and toasted sesame seeds Nutrition Information  Calories: 584  Total Fat: 8 g (13%)  Saturated Fat: 2 g (8%)  Cholesterol: 124 mg (41%)  Sodium: 1286 mg (54%)  Total Carbohydrate: 68 g (23%)  Protein: 53 g (105%)  Fiber: 4 g (16%)

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164. ClayPot Miso Chicken

Though this rich, intense, homey stew has the depth of a recipe handed down through generations, it's actually a modern interpretation, by Momofuku partner Joaquin Baca, of a Mexican stew he grew up eating, made with Japanese ingredients. And it's the best kind of comfort food: The dark greens, mushrooms, and burdock, braised with silky chicken in a savory broth, make this single dish feel like a satisfying, well-balanced meal.

Serving: Makes 8 generous (main course) servings | Prep: 45 m | Cook: 2.5 h Ingredients  16 chicken thighs with skin and bone (5 pounds)  1/2 cup dried wood ear mushrooms  10 cups water, divided  About 4 cups chicken stock or reduced-sodium chicken broth (32 fluid ounces)  2 (c) stalks burdock root (sometimes called gobo) or salsify (optional)  1 teaspoon distilled white vinegar or fresh lemon juice  3 tablespoons canola oil  2 large onions, coarsely chopped  1 lb fresh shiitake mushrooms, stems discarded, large caps quartered  3 tablespoons finely chopped peeled ginger  3 tablespoons finely chopped garlic  1 cup mirin (Japanese sweet rice wine)  1 cup white miso (also called shiro miso)  1/2 cup soy sauce  1 lb mustard greens, tough stems and ribs discarded and leaves coarsely chopped (16 cups)  Accompaniment: steamed Asian white rice  Garnish: chopped scallions Nutrition Information  Calories: 901  Total Fat: 58 g (89%)  Saturated Fat: 14 g (72%)  Cholesterol: 292 mg (97%)  Sodium: 2718 mg (113%)  Total Carbohydrate: 27 g (9%)  Protein: 62 g (123%)  Fiber: 8 g (31%)

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165. Clear Sea Broth with Clams and Snow Peas

Active time: 10 min Start to finish: 15 min

Serving: Serves 4 Ingredients  1/4 lb snow peas, trimmed  4 cups dashi  28 cockles or 20 littleneck clams measuring 1 1/2 inches across  1 tablespoon sake  1 teaspoon soy sauce 166. Coffee Gelatin Dessert

"Sweetened coffee flavored gelatin is best eaten with a dollop of whipped cream on top. This is a fabulous dessert I once enjoyed at a Japanese restaurant, of all places!"

Serving: 5 | Prep: 10 m | Cook: 5 m | Ready in: 6 h 15 m Ingredients  3/4 cup white sugar  3 (.25 ounce) envelopes unflavored gelatin powder  3 cups hot brewed coffee  1 1/3 cups water  1 tablespoon lemon juice  1 cup sweetened whipped cream for garnish Nutrition Information  Calories: 215 calories  Total Fat: 8.9 g  Cholesterol: 33 mg  Sodium: 22 mg  Total Carbohydrate: 30.9 g  Protein: 4.3 g

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167. Coffee Jelly

"A refreshing Japanese summertime treat! My favorite way to serve it is with frozen whipped cream and chocolate sauce, although it's also delicious with ice cream, regular whipped cream, or flavored coffee cream! It can be served solid in glasses, or cubed in bowls."

Serving: 4 | Prep: 5 m | Cook: 5 m | Ready in: 6 h 10 m Ingredients  1 (.25 ounce) package unflavored gelatin  2 tablespoons hot water  3 tablespoons white sugar  2 cups fresh brewed coffee Nutrition Information  Calories: 43 calories  Total Fat: 0 g  Cholesterol: 0 mg  Sodium: 6 mg  Total Carbohydrate: 9.4 g  Protein: 1.6 g

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168. Cooked SemiPolished Rice Haiga Mai

Despite a heightened awareness of the nutritional superiority of whole rice grains in recent years, polished white rice at table remains a status symbol in Japan. But haiga mai has become a middle-of-the-road alternative for many health-conscious households. The appearance and taste is close to that of fully polished rice, but haiga, the nutrient-rich germ, is left intact (though the hull has been removed). Greater care is needed, however, when washing the grains not to dislodge, and accidentally discard, the germ. Haiga mai, like genmai (brown rice), should be stored at a cool temperature to delay rancidity of the natural oils in the grain’s germ. If you have a cool, dark pantry shelf, that’s fine. If not, find a spot in your refrigerator (the freezer is too cold).

Serving: 2–3 cups cooked rice Ingredients  1 cup Japanese-style semi-polished rice  1 cup plus 3 tablespoons water, soft tap or filtered  1 1/2 cups Japanese-style semi-polished rice  Generous 1 3/4 cups, soft tap or filtered water Nutrition Information  Calories: 293  Total Fat: 0 g (1%)  Saturated Fat: 0 g (1%)  Sodium: 4 mg (0%)  Total Carbohydrate: 64 g (21%)  Protein: 5 g (11%)

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169. Crisp ChickenFried Steak Strips

Serving: Makes 4 servings | Prep: 35 m | Cook: 35 m Ingredients  1 lb flank steak  1/4 cup soy sauce  1 tablespoon fresh lemon juice  1/4 teaspoon Asian sesame oil  1 teaspoon red-wine vinegar  1/2 teaspoon black pepper  1/4 teaspoon cayenne  1 teaspoon minced garlic  1/4 cup coarse-grain or whole-grain mustard  1/2 cup mayonnaise  3 cups ">panko (Japanese bread crumbs) or coarse fresh bread crumbs (6 oz)  5 large eggs, lightly beaten  About 2 cups vegetable oil for frying Nutrition Information  Calories: 821  Total Fat: 75 g (115%)  Saturated Fat: 12 g (58%)  Cholesterol: 321 mg (107%)  Sodium: 1364 mg (57%)  Total Carbohydrate: 3 g (1%)  Protein: 34 g (68%)  Fiber: 1 g (4%)

170. Cucumber Nori Rolls

Serving: Makes 12 cucumber rolls Ingredients  4 tablespoons rice vinegar  1 tablespoon sugar  1/4 teaspoon sea salt  2 cups sushi rice  3 cups water  1/2 sheet of seaweed (nori)  Sesame seeds (optional)  1 tablespoon prepared wasabi  3 cucumbers, peeled, seeded and sliced into long thin strips (matchstick size) Nutrition Information  Calories: 268  Total Fat: 1 g (1%)  Saturated Fat: 0 g (1%)  Sodium: 87 mg (4%)  Total Carbohydrate: 59 g (20%)  Protein: 5 g (11%)  Fiber: 1 g (3%)

171. Cucumber Sunomono

"A Japanese recipe for cucumbers marinated in vinegar, sugar, salt and ginger. Delicious and simple!"

Serving: 5 | Prep: 15 m | Ready in: 1 h 15 m Ingredients  2 large cucumbers, peeled  1/3 cup rice vinegar  4 teaspoons white sugar  1 teaspoon salt  1 1/2 teaspoons minced fresh ginger root Nutrition Information  Calories: 27 calories  Total Fat: 0.2 g  Cholesterol: 0 mg  Sodium: 467 mg  Total Carbohydrate: 6.2 g  Protein: 0.6 g

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172. CucumberDaikon Relish

This recipe is an accompaniment for Miso-Marinated Salmon with Cucumber-Daikon Relish.

Serving: Makes 6 servings Ingredients  2 English hothouse cucumbers, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices  2 teaspoons sea salt  8 ounces daikon (Japanese white radish), peeled, cut into 2x1/4-inch sticks  2/3 cup unseasoned rice vinegar  2/3 cup sugar  1 tablespoon minced fresh ginger  1/8 teaspoon cayenne pepper Nutrition Information  Calories: 114  Total Fat: 0 g (0%)  Saturated Fat: 0 g (0%)  Sodium: 437 mg (18%)  Total Carbohydrate: 28 g (9%)  Protein: 1 g (2%)  Fiber: 1 g (5%)

173. Cucumbers with Wasabi and Rice Vinegar

The Japanese are wild about pickles, pickling practically every vegetable and root they come across—and in sweet, salty, sour, and bitter incarnations to boot. In this classic, a hit of wasabi powder adds a subtle heat to these savory quick pickles.

Serving: Makes 6 servings | Prep: 15 m | Cook: 30 m Ingredients  1 pound Japanese or Kirby cucumbers (about 5)  1/2 teaspoon wasabi powder  1/2 teaspoon water  2 tablespoons rice vinegar (not seasoned)  1 tablespoon sugar  1/4 teaspoon soy sauce  an adjustable-blade slicer Eat it!

174. Dango Sweet Japanese Dessert

"A traditional sweet Japanese dessert (slightly Westernized)."

Serving: 3 | Prep: 30 m | Cook: 10 m | Ready in: 41 m Ingredients  1 (12 ounce) package silken tofu  1 cup rice flour, or as needed  2 drops red food coloring  1/2 teaspoon matcha green tea powder, or as needed  3 bamboo skewers Nutrition Information  Calories: 263 calories  Total Fat: 3.8 g  Cholesterol: 0 mg  Sodium: 40 mg  Total Carbohydrate: 45 g  Protein: 10.9 g

175. Dashi

Dried kelp and bonito flakes, briefly simmered, create a delicate amber broth called “first” or “primary” dashi, the basis for most clear soups in Japan. For “second” dashi, the kelp and bonito are added to a new pot of water (like a used tea bag), making a weaker stock to be used in boldly seasoned dishes like miso soup. Although instant dashi granules and bottles of concentrated dashi are timesaving substitutes, the taste is less subtle and refined than dashi made from scratch.

Serving: 5 | Cook: 15 m | Ready in: 15 m Ingredients  6½ cups cold water, divided  1½ ounces dried giant kelp, (konbu or kombu)  1½ ounces (approximately 7 cups) bonito flakes Nutrition Information  Calories: 242 calories  Total Fat: 0 g  Saturated Fat: 0 g  Cholesterol: 28 mg  Sodium: 1,319 mg  Total Carbohydrate: 26 g  Protein: 34 g  Fiber: 13 g  Sugar: 0 g

176. Dashi Stock Konbudashi

"Dashi is the basic stock used in most all Japanese cooking. Dashi stock is the base for miso soup. This recipe is for a Konbudashi, which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish which has been shaved into flakes.) There are many variations of dashi, but this is probably the most common."

Serving: 8 | Prep: 5 m | Cook: 5 m | Ready in: 1 h Ingredients  1 ounce dashi kombu (dried kelp)  1 quart water  1/2 cup bonito flakes Nutrition Information  Calories: 12 calories  Total Fat: 0 g  Cholesterol: 0 mg  Sodium: 111 mg  Total Carbohydrate: 2 g  Protein: 1 g

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177. Deconstructed Spicy Crab Roll

Top rice crackers with pickled ginger and crabmeat for a sushi-bar-inspired appetizer. For the best flavor, use refrigerated pasteurized crabmeat labeled “jumbo.” Try a dollop of wasabi on top for extra zing.

Serving: 24 | Cook: 10 m | Ready in: 10 m Ingredients  24 small round rice crackers  24 slices pickled ginger  4 ounces cooked jumbo crabmeat (about 1 cup; see Tip), drained if necessary, any shells or cartilage removed  1 teaspoon toasted sesame seeds  2 teaspoons hot sesame oil Nutrition Information  Calories: 26 calories  Total Fat: 1 g  Saturated Fat: 0 g  Cholesterol: 5 mg  Sodium: 53 mg  Total Carbohydrate: 4 g  Protein: 1 g  Fiber: 0 g  Sugar: 0 g

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178. Dynamite Sauce

"This is a spicy creamy sauce used in or atop many sushi bar favorites such as Dynamite. This also works as a great dipping sauce."

Serving: 12 | Prep: 5 m | Ready in: 5 m Ingredients  1 cup mayonnaise  1 tablespoon sugar  1 tablespoon chili garlic sauce Nutrition Information  Calories: 136 calories  Total Fat: 14.6 g  Cholesterol: 7 mg  Sodium: 157 mg  Total Carbohydrate: 1.7 g  Protein: 0.2 g

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179. Easy Japanese Okonomiyaki

"Okonomiyaki, a Japanese pancake, is a wonderful Japanese 'street food' made from a batter with shredded cabbage (a must) and other assorted shredded vegetables."

Serving: 4 | Prep: 20 m | Cook: 10 m | Ready in: 30 m Ingredients  1 cup whole wheat flour  3/4 cup prepared dashi stock  1 egg  1 small zucchini, grated  1/4 head cabbage, shredded  1 carrot, grated  2 green onions, chopped, divided  2 teaspoons vegetable oil, or as needed  3 slices bacon  1 tablespoon okonomiyaki sauce, or to taste  1 tablespoon mayonnaise, or to taste Nutrition Information  Calories: 248 calories  Total Fat: 10.2 g  Cholesterol: 56 mg  Sodium: 373 mg  Total Carbohydrate: 31.1 g  Protein: 10.8 g

180. Easy Mochi

"A lovely Chinese New Year's snack; soft, slightly sweet, and chewy, this is a wonderful traditional dessert. Ready in only minutes. Serve with steaming hot tea!"

Serving: 8 | Prep: 30 m | Cook: 5 m | Ready in: 3 h 35 m Ingredients  1 cup sweetened red bean paste  1 cup sweet rice flour (mochiko)  1 teaspoon green tea powder (matcha)  1 cup water  1/4 cup white sugar  1/2 cup cornstarch, for rolling out the dough Nutrition Information  Calories: 213 calories  Total Fat: 0.2 g  Cholesterol: 0 mg  Sodium: 82 mg  Total Carbohydrate: 49.8 g  Protein: 2.8 g

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181. Edamame Nibbles

This healthy edamame recipe is a classic Japanese preparation. Enjoy these nibbles as an appetizer or healthy snack.

Serving: 16 | Cook: 10 m | Ready in: 10 m Ingredients  4 cups frozen edamame, (in pods), cooked according to package directions  2 teaspoons coarse salt Nutrition Information  Calories: 50 calories  Total Fat: 2 g  Saturated Fat: 0 g  Cholesterol: 0 mg  Sodium: 310 mg  Total Carbohydrate: 4 g  Protein: 4 g  Fiber: 2 g  Sugar: 0 g

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182. Eel Sauce

"Also called Nitsume, Unagi or Kabayaki. It is a sweet and salty sauce that goes great over grilled fish or chicken and is a common drizzle over sushi. Traditionally it is used on Japanese grilled eel and eel rolls. I also use this sauce over fresh cooked noodles for a quick snack. 1/2 cup of dashi may be added to create a richer, more authentic flavor. (Dashi is a fish stock that must be made at home)"

Serving: 6 | Prep: 5 m | Cook: 10 m | Ready in: 15 m Ingredients  1/2 cup soy sauce  1/2 cup white sugar  1/2 cup mirin (Japanese sweet wine) Nutrition Information  Calories: 121 calories  Total Fat: 0 g  Cholesterol: 0 mg  Sodium: 1203 mg  Total Carbohydrate: 24.5 g  Protein: 1.4 g

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183. Eggplant Salad with Miso Ginger Dressing

Offered at A Pacific Cafe, in Kapaa, on the Hawaiian Island of Kauai.

Serving: Serves 4 Ingredients  1/3 cup rice vinegar  1 tablespoon miso*  1 tablespoon chopped fresh basil  2 teaspoons minced fresh ginger  1 large garlic clove, minced  1/4 teaspoon dried crushed red pepper  2/3 cup vegetable oil  2 large Japanese eggplants, each cut lengthwise into 6 slices  1 tablespoon olive oil  8 cups mixed baby greens  *Fermented soybean paste is sold at Asian markets, specialty food stores and some supermarkets. Nutrition Information  Calories: 454  Total Fat: 42 g (64%)  Saturated Fat: 3 g (15%)  Sodium: 185 mg (8%)  Total Carbohydrate: 20 g (7%)  Protein: 4 g (9%)  Fiber: 9 g (38%)

184. Elemental Miso Soup

Just like the miso soup you get in restaurants, and we mean that in a good way.

Serving: 4 servings Ingredients  1 tablespoon dried wakame seaweed  3 cups Dashi  1/2 cup silken tofu, cut into 1/2-inch pieces  1/4 cup miso  1 scallion, very thinly sliced Nutrition Information  Calories: 86  Total Fat: 4 g (6%)  Saturated Fat: 1 g (4%)  Cholesterol: 2 mg (1%)  Sodium: 918 mg (38%)  Total Carbohydrate: 5 g (2%)  Protein: 9 g (17%)  Fiber: 1 g (5%)

185. Famous Japanese RestaurantStyle Salad Dressing

"This is a good recipe that is easy and flavorful."

Serving: 14 | Prep: 10 m | Ready in: 10 m Ingredients  1/2 cup minced onion  1/2 cup peanut oil  1/3 cup rice wine vinegar  2 tablespoons water  2 tablespoons minced fresh ginger root  2 tablespoons minced celery  2 tablespoons ketchup  4 teaspoons soy sauce  2 teaspoons white sugar  2 teaspoons lemon juice  1/2 teaspoon minced garlic  1/2 teaspoon salt  1/4 teaspoon ground black pepper Nutrition Information  Calories: 82 calories  Total Fat: 7.7 g  Cholesterol: 0 mg  Sodium: 314 mg  Total Carbohydrate: 3.3 g  Protein: 0.2 g

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186. Genmaicha

"Once upon a time, tea was expensive. This became a way of stretching money and still tastes great."

Serving: 4 | Prep: 1 m | Cook: 10 m | Ready in: 11 m Ingredients  2 tablespoons brown rice  4 cups water  4 teaspoons green tea leaves Nutrition Information  Calories: 24 calories  Total Fat: 0.2 g  Cholesterol: 0 mg  Sodium: 8 mg  Total Carbohydrate: 4.9 g  Protein: 0.7 g

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187. Ginger Miso and Cilantro Sauce

Serving: Makes 3/4 cup Ingredients  1 1/2 teaspoons oriental sesame oil  1/2 cup minced shallots  1 tablespoon minced peeled fresh ginger  1 cup canned low-salt chicken broth  1/4 cup frozen orange juice concentrate, thawed  3 tablespoons rice vinegar  2 tablespoons yellow miso (fermented soybean paste)* or soy sauce  2 tablespoons chopped fresh cilantro  *Available at Japanese markets and specialty foods stores and in the Asian foods sections of some supermarkets. Nutrition Information  Calories: 189  Total Fat: 6 g (9%)  Saturated Fat: 1 g (5%)  Sodium: 1232 mg (51%)  Total Carbohydrate: 28 g (9%)  Protein: 7 g (15%)  Fiber: 3 g (10%)

188. GingerSpiced Cucumbers

"A spicy Asian cool-weather side dish to enhance any meal."

Serving: 4 | Prep: 45 m | Ready in: 45 m Ingredients  1/8 cup red wine vinegar  1/4 cup mirin (Japanese sweet wine)  1/8 cup packed brown sugar  3 teaspoons grated fresh ginger  1/8 cup fresh lime juice  1 large cucumber, thinly sliced  1/4 cup thinly sliced onion Nutrition Information  Calories: 80 calories  Total Fat: 0.1 g  Cholesterol: 0 mg  Sodium: 4 mg  Total Carbohydrate: 16.4 g  Protein: 0.7 g

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189. Green Tea Cheesecake

We drink green tea all the time, at home or in restaurants, and it is an essential part of the Japanese culture. Matcha is a type of green tea often used in the formal tea ceremony, but it is also used in a number of Japanese desserts. It doesn't give a strong tea flavour but creates a nice colour and slight dry tartness at the end of the palate. This cake is very light and refreshing compared to many New York- style cheesecakes.

Serving: 8 Servings | Cook: 30 m 2 h Ingredients  150g biscuits (I use malt biscuits), crushed  35g butter, melted  Sesame seeds  250g cream cheese  60g sugar  2 tablespoons lemon juice  100g plain yoghurt  1 cup cream, whipped  3 tablespoons gelatine powder, dissolved in 50ml warm water  1 teaspoon matcha powder, plus 1/4 teaspoon extra Nutrition Information  Calories: 294  Total Fat: 23 g (36%)  Saturated Fat: 13 g (64%)  Cholesterol: 67 mg (22%)  Sodium: 235 mg (10%)  Total Carbohydrate: 18 g (6%)  Protein: 4 g (8%)  Fiber: 0 g (1%)

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190. Green Tea Cheesecake with Raspberries and RaspberryMint Tisane

A tisane is a tea-like aromatic infusion; this one is a lovely partner to the cheesecake.

Serving: Makes 8 servings Ingredients  1 cup (generous) ground shortbread cookies (about 6 ounces)  2 8-ounce packages cream cheese, room temperature (do not use whipped or "light" products)  1/2 cup (packed) fromage blanc*  3/4 cup plus 2 tablespoons sugar  4 large eggs  2 teaspoons Japanese green tea powder** or 2 teaspoons finely ground green tea from about 4 tea bags  2 1/2-pint containers fresh red raspberries  2 1/2-pint containers fresh golden raspberries  1 bunch fresh mint  Boiling water Nutrition Information  Calories: 542  Total Fat: 30 g (46%)  Saturated Fat: 14 g (70%)  Cholesterol: 158 mg (53%)  Sodium: 329 mg (14%)  Total Carbohydrate: 62 g (21%)  Protein: 11 g (23%)  Fiber: 13 g (52%)

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191. Green Tea Kasutera Green Tea Bread

"Soft and healthy, low-sugar, low-fat green tea bread."

Serving: 6 | Prep: 15 m | Cook: 50 m | Ready in: 1 h 5 m Ingredients  2/3 cup white sugar  4 eggs, separated  2 tablespoons grapeseed oil  2 tablespoons honey  2 tablespoons milk  1 cup all-purpose flour  2 teaspoons green tea powder (matcha) Nutrition Information  Calories: 274 calories  Total Fat: 8.2 g  Cholesterol: 124 mg  Sodium: 50 mg  Total Carbohydrate: 44.5 g  Protein: 6.6 g

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192. Green Tea Layer Cake

"This is a light and moist cake that is not too sweet and has a refreshing green tea fragrance. The frosting uses cream cheese but has enough sweetness to mask the sour taste. The matcha (green tea) powder gives it a delicate green hue too. This cake can also be baked as a sheet cake in a 9x 13 inch pan or as 2 separate round cakes in two 8 inch round pans. Adjust baking time accordingly."

Serving: 12 | Prep: 15 m | Cook: 40 m | Ready in: 55 m Ingredients  1 cup all-purpose flour  1 cup cake flour  1 teaspoon baking soda  1 teaspoon salt  4 teaspoons powdered green tea  1 1/4 cups white sugar  1 cup vegetable oil  3 eggs  1 cup plain yogurt  1 1/2 teaspoons vanilla extract  1 1/4 cups confectioners' sugar  2 teaspoons powdered green tea  2 tablespoons butter, softened  1 (3 ounce) package cream cheese, softened  1/2 teaspoon vanilla extract  1 1/2 teaspoons milk Nutrition Information  Calories: 449 calories  Total Fat: 24.4 g  Cholesterol: 61 mg  Sodium: 366 mg  Total Carbohydrate: 53.2 g  Protein: 5.4 g

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193. Green Tea Mousse Cheesecake

"Been looking for a no-bake Japanese-style green tea cheesecake for a long time? Well, this is the recipe created just for you."

Serving: 12 | Prep: 20 m | Cook: 1 m | Ready in: 7 h 21 m Ingredients  1 (4.8 ounce) package graham crackers, crushed  2 tablespoons white sugar  3 tablespoons unsalted butter, melted  2 tablespoons green tea powder (matcha)  1/2 cup warm water  2 tablespoons unflavored gelatin  1/2 cup cold water  2 cups whipping cream  2 (8 ounce) packages cream cheese, at room temperature  1/2 cup white sugar  1 teaspoon vanilla extract  1/4 cup honey  2 eggs Nutrition Information  Calories: 417 calories  Total Fat: 32.6 g  Cholesterol: 134 mg  Sodium: 207 mg  Total Carbohydrate: 27.4 g  Protein: 5.7 g

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194. Green Tea Muffins

"A delicious, rich muffin with the essence of green tea."

Serving: 12 | Prep: 10 m | Cook: 25 m | Ready in: 50 m Ingredients  1 2/3 cups all-purpose flour  1/2 teaspoon salt  1 teaspoon baking powder  1 tablespoon matcha green tea powder, or to taste  1/2 cup white sugar  1 egg  1/3 cup melted butter  1 cup milk  1/4 cup chopped walnuts (optional) Nutrition Information  Calories: 174 calories  Total Fat: 7.7 g  Cholesterol: 31 mg  Sodium: 189 mg  Total Carbohydrate: 23.1 g  Protein: 3.5 g

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195. Green Tea Rice

Japanese short-grain rice is sweet, pearly and sticky enough to pick up with your chopsticks. (Look for the excellent Nishiki brand of rice, available in most Japanese markets.) Do not skip the rinsing and soaking process: the initial rinsing rids the rice of the powdered bran and polishing compound, while the soaking plumps the grains with water to render them tender and slightly tacky.

Serving: 4 | Cook: 1 h 10 m | Ready in: 1 h 30 m Ingredients  1½ cups short-grain rice, preferably Japanese (see Substitution Note)  2 cups cold water  2 tablespoons sake  1 tablespoon green tea leaves, preferably sencha  ¾ teaspoon kosher salt  2 tablespoons sesame seeds, toasted (see Tip) Nutrition Information  Calories: 229 calories  Total Fat: 2 g  Saturated Fat: 0 g  Cholesterol: 0 mg  Sodium: 448 mg  Total Carbohydrate: 45 g  Protein: 4 g  Fiber: 2 g  Sugar: 0 g

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196. Green TeaPoached Pears with Matcha Cream

Green tea, delicately flavored with ginger and almond, makes a delightful poaching medium for pears.

Serving: 4 | Cook: 30 m | Ready in: 2 h 40 m Ingredients  ¼ cup Matcha Cream (recipe follows)  4 cups water  1½ tablespoons green tea leaves, preferably sencha  1 cup sugar  1 tablespoon chopped crystallized ginger  ½ teaspoon almond extract  4 firm, ripe Anjou or Bosc pears, peeled, halved and cored  1 tablespoon sliced almonds, toasted (see Tip) Nutrition Information  Calories: 450 calories  Total Fat: 7 g  Saturated Fat: 4 g  Cholesterol: 24 mg  Sodium: 57 mg  Total Carbohydrate: 97 g  Protein: 5 g  Fiber: 7 g  Sugar: 83 g

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197. GreenBean and Prosciutto Negimaki

It looks like a Japanese roll—but it's not! Green beans stand in for the traditional scallion; thin slices of prosciutto replace beef.

Serving: Makes about 50 hors d'oeuvres | Prep: 1 h | Cook: 1 h Ingredients  1/2 pound haricots verts, trimmed  3 hard-boiled large eggs, quartered  2 tablespoons mayonnaise  1/2 teaspoon grated lemon zest  1/2 tablespoon fresh lemon juice, or to taste  1/3 cup minced scallions (2 to 3)  15 thin slices prosciutto (about 7 by 3 inches; 1/2 pound) Nutrition Information  Calories: 14  Total Fat: 1 g (1%)  Saturated Fat: 0 g (1%)  Cholesterol: 13 mg (4%)  Sodium: 69 mg (3%)  Total Carbohydrate: 0 g (0%)  Protein: 1 g (2%)  Fiber: 0 g (1%)

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198. Grilled Salmon Collars

Don’t fuss with the salmon too much once it’s on the grill: Let the flesh naturally release from the grate before attempting to turn it. You can also use the tare marinade for any cut of salmon.

Serving: 4 servings Ingredients  1 2-inch piece ginger, peeled, thinly sliced  1 fresh red chile (such as Fresno or Holland), coarsely chopped  2 garlic cloves, smashed  1/2 cup mirin (sweet Japanese rice wine)  1/2 cup soy sauce  1/4 cup sake  1/2 teaspoon sugar  4 salmon collars (about 3 pounds total), scaled, fins removed  Kosher salt  Vegetable oil (for grill) Nutrition Information  Calories: 970  Total Fat: 60 g (92%)  Saturated Fat: 13 g (63%)  Cholesterol: 218 mg (73%)  Sodium: 1987 mg (83%)  Total Carbohydrate: 6 g (2%)  Protein: 84 g (168%)  Fiber: 1 g (2%)

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199. Gyoza Sauce

"Use this slightly-spicy Japanese dipping sauce for pot stickers or spring rolls."

Serving: 16 | Prep: 15 m | Ready in: 30 m Ingredients  1/2 cup rice vinegar  1/2 cup low-sodium soy sauce  1/2 teaspoon crushed red pepper flakes  1 garlic clove, minced  1/2 teaspoon minced fresh ginger root  1/3 cup thinly sliced green onions  1 teaspoon sesame oil Nutrition Information  Calories: 8 calories  Total Fat: 0.3 g  Cholesterol: 0 mg  Sodium: 266 mg  Total Carbohydrate: 1 g  Protein: 0.5 g

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200. Halibut with Japanese Flavors

Sweet miso, rice wine and soy sauce infuse halibut with a rich Asian flavor. Thin slices of nori and scallions are a pretty garnish. Make it a meal: Add Cold Soba Noodles and Cucumber Salad for a light summer supper.

Serving: 4 | Cook: 30 m | Ready in: 40 m Ingredients  1 teaspoon reduced-sodium soy sauce  1 pound halibut fillet, skinned and cut into 4 portions  1 tablespoon rice wine, or dry sherry (see Note)  2 scallions, trimmed, thinly sliced  2 tablespoons white miso paste  1 tablespoon sugar  2 sheets nori seaweed, cut into julienne strips Nutrition Information  Calories: 139 calories  Total Fat: 2 g  Saturated Fat: 0 g  Cholesterol: 56 mg  Sodium: 393 mg  Total Carbohydrate: 6 g  Protein: 21 g  Fiber: 0 g  Sugar: 3 g

201. Hiyashi Chuka Noodles

"This is a common cold noodle salad in Japan, and always great to eat when the weather is hot. Enjoy!"

Serving: 2 | Prep: 15 m | Cook: 5 m | Ready in: 20 m Ingredients  3 tablespoons soy sauce  2 tablespoons white sugar  3 tablespoons white vinegar  5 tablespoons chicken stock  1 teaspoon sesame oil  1/2 teaspoon chili oil (optional)  2 (3 ounce) packages ramen noodles  1 egg, beaten  1/2 cucumber, julienned  1 carrot, grated  1 slice cooked ham, cut into thin strips  1/4 sheet nori, cut into thin slices  1 tablespoon hot Chinese mustard (optional) Nutrition Information  Calories: 236 calories  Total Fat: 10 g  Cholesterol: 101 mg  Sodium: 2093 mg  Total Carbohydrate: 28.5 g  Protein: 9.3 g

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202. HoisinGlazed Pork Chops

Why make your own hoisin? Because the addictively sweet-salty condiment will wake up just about everything you’re making this week.

| Prep: 40 m | Cook: 1 h 20 m Ingredients  2 tablespoons vegetable oil  3 garlic cloves, finely chopped  1/3 cup soy sauce  3 tablespoons honey  2 tablespoons distilled white vinegar  2 tablespoons tahini  2 teaspoons Sriracha  Kosher salt, freshly ground pepper  2 (1 1/2-inch-thick) bone-in pork rib chops (about 1 pound each), patted dry Eat it!

203. HoshiShiitake Dashi

"This is a Japanese soup stock. This is one of the many ways to make Dashi soup. The mushrooms can be used for different recipes after used in this recipe. This soup stock is good for recipes like Nikujaga (Japanese meat and potatoes)."

Serving: 4 | Prep: 5 m | Cook: 5 m | Ready in: 30 m Ingredients  4 cups water  4 dried shiitake mushrooms Nutrition Information  Calories: 11 calories  Total Fat: 0 g  Cholesterol: 0 mg  Sodium: 8 mg  Total Carbohydrate: 2.7 g  Protein: 0.3 g

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204. Japanese 7 Spice

"Spice mix. Store in a jar for up to 6 months."

Serving: 25 | Prep: 5 m | Ready in: 5 m Ingredients  2 tablespoons dried orange peel  4 teaspoons garlic powder  2 teaspoons salt  2 teaspoons toasted sesame seeds  2 teaspoons black sesame seeds  2 teaspoons ground black pepper  1 teaspoon red pepper flakes Nutrition Information  Calories: 7 calories  Total Fat: 0.3 g  Cholesterol: 0 mg  Sodium: 186 mg  Total Carbohydrate: 1 g  Protein: 0.2 g

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205. Japanese Beef and Scallion Rolls

Negimaki Many New Yorkers owe their first sushi experience to the boom in the city's Japanese population during the 1980s, which in turn led to a proliferation of Japanese restaurants. These beautiful rolls aren't raw—they're seared to create a flavorful brown crust and a medium-rare center.

Serving: Makes 4 main-course or 6 hors d'oeuvre servings | Prep: 40 m | Cook: 1 h Ingredients  12 small scallions, trimmed to 6-inch lengths  1 (1-lb) piece flank steak (roughly 6 to 7 inches square)  1/4 cup sake (Japanese rice wine)  1/4 cup mirin* (Japanese sweet rice wine)  3 tablespoons soy sauce  1 tablespoon sugar  1 tablespoon vegetable oil  a meat pounder; kitchen string Nutrition Information  Calories: 391  Total Fat: 17 g (26%)  Saturated Fat: 6 g (29%)  Cholesterol: 131 mg (44%)  Sodium: 791 mg (33%)  Total Carbohydrate: 6 g (2%)  Protein: 44 g (88%)  Fiber: 0 g (2%)

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206. Japanese Beef and Vegetable Stew

Sukiyaki The term comfort food might have been coined for this bowl of rich, home-style broth surrounding thinly cut beef and a selection of Asian vegetables. The traditional accompaniment of beaten egg makes a silky dipping sauce.

Serving: Makes 4 servings | Prep: 40 m | Cook: 1 h Ingredients  1 (3/4-pound) piece center-cut beef tenderloin  2 (1 3/4 ounce) skeins very thin bean thread noodles (also known as cellophane, glass, or mung-bean vermicelli)  1 (2- to 3-pound) head Napa cabbage  1/2 of a (14- to 16-ounce) package firm tofu (halve lengthwise), rinsed and drained  6 to 8 ounces fresh enoki mushrooms, trimmed  3 1/4 cups water  3/4 cup soy sauce (preferably naturally brewed), or to taste  2/3 cup mirin (Japanese sweet rice wine)  1 1/2 to 2 tablespoons sugar, or to taste  1 ounce beef suet  4 negi (Japanese leeks) or 1 bunch large scallions, white and pale green parts only, cut diagonally into 2-inch pieces  8 large fresh shiitake mushrooms (6 ounces total), stems discarded and caps halved  1/4 pound Japanese greens, such as chrysanthemum (sometimes labeled "shungiku"), mizuna, or watercress, cut into 3-inch pieces (4 cups)  4 large eggs (optional)  a deep 12-inch heavy skillet (3 1/2-quart capacity) Nutrition Information  Calories: 610  Total Fat: 27 g (41%)  Saturated Fat: 10 g (52%)  Cholesterol: 77 mg (26%)  Sodium: 2888 mg (120%)  Total Carbohydrate: 51 g (17%)  Protein: 36 g (72%)  Fiber: 9 g (36%)

207. Japanese Beef Stew

Trimming all corners and ragged edges from the carrots and potatoes is very Japanese; rounded edges also ensure even cooking. In Japan we used metal molds to cut our carrots into plum blossoms for a seasonal motif. Active time: 30 min Start to finish: 1 1/2 hr

Serving: Serves 4 Ingredients  1 1/2 lb boneless beef chuck, cut into 1 1/2-inch pieces  2 tablespoons vegetable oil  1 cup dashi  1/2 cup sake  1 bunch scallions, white parts trimmed and greens sliced  2 1/2 tablespoons sugar  12 (1 1/2-inch) small boiling potatoes (1 lb)  2 large carrots (1 lb)  3 tablespoons soy sauce 208. Japanese Cheesecake

"A light and fluffy cheesecake made with whipped eggs and very little cream cheese."

Serving: 8 | Prep: 35 m | Cook: 45 m | Ready in: 1 h 20 m Ingredients  1 (3 ounce) package cream cheese  1/4 cup milk  2 egg yolks  1/4 cup white sugar, divided  2 egg whites  1/3 teaspoon cream of tartar  3 tablespoons all-purpose flour  1 1/2 tablespoons cornstarch Nutrition Information  Calories: 99 calories  Total Fat: 5 g  Cholesterol: 64 mg  Sodium: 51 mg  Total Carbohydrate: 10.8 g  Protein: 2.9 g

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209. Japanese Cotton Cheesecake

"Inspired by Uncle Tetsu's famous cotton cheesecake in Toronto. Fewer calories than your regular cheesecake! I use a cake pan that does not have a removable bottom, to prevent leakage. For a sweeter taste, brush the top with an apricot glaze before serving. The cake should be eaten chilled, but I prefer it warm when it's still light and airy. You can also serve it at room temperature."

Serving: 8 | Prep: 45 m | Cook: 1 h 20 m | Ready in: 3 h 35 m Ingredients  1/4 cup unsalted butter, softened  7 tablespoons whole milk  1 (8 ounce) package cream cheese, softened  1/4 cup honey  5 large egg yolks  1 teaspoon lemon juice (optional)  1 teaspoon lemon zest (optional)  1/4 cup cake flour  4 teaspoons cornstarch  1/4 teaspoon salt  6 large egg whites  1/4 teaspoon cream of tartar  1/4 cup white sugar  1/2 tablespoon confectioners' sugar, or as needed (optional) Nutrition Information  Calories: 282 calories  Total Fat: 18.7 g  Cholesterol: 175 mg  Sodium: 209 mg  Total Carbohydrate: 22.2 g  Protein: 7.4 g

210. Japanese Cucumber Salad Sunomono

"A delightfully tart and sweet salad that's great anytime. This will keep in the fridge for a few days and makes a great sweet snack when you're feeling the munchies!"

Serving: 8 | Prep: 15 m | Ready in: 1 h Ingredients  5 cucumbers  2 teaspoons salt  1/2 cup lemon juice  1/2 cup white sugar  1 tablespoon white wine vinegar  1/4 cup toasted sesame seeds, or to taste Nutrition Information  Calories: 93 calories  Total Fat: 2.4 g  Cholesterol: 0 mg  Sodium: 585 mg  Total Carbohydrate: 18 g  Protein: 1.6 g

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211. Japanese Cucumber Salad with Vinegar

Serving: Serves 4 as a side dish Ingredients  3 heaping tablespoons bonito flakes* (optional)  1/4 cup Sherry vinegar or rice vinegar  1 tablespoon dark soy sauce  2 English cucumbers or 4 regular cucumbers  1 tablespoon coarse salt  1 tablespoon sugar, or to taste  Garnish: a 1- by 2-inch piece toasted nori* (dried laver) from one 8- by 7 1/2-inch sheet (optional)  *available at Japanese markets and some specialty foods shops. Nutrition Information  Calories: 40  Total Fat: 0 g (0%)  Saturated Fat: 0 g (0%)  Sodium: 401 mg (17%)  Total Carbohydrate: 9 g (3%)  Protein: 1 g (3%)  Fiber: 1 g (3%)

212. Japanese Egg Yolk Sauce

"Golden egg yolk sauce similar to what's served in Japanese restaurants. Nice yellow color, firm texture, slightly oily."

Serving: 12 | Prep: 10 m | Ready in: 10 m Ingredients  3 egg yolks  1/2 teaspoon lemon juice  2 1/2 tablespoons white miso paste  1 cup vegetable oil  salt to taste  1 pinch freshly ground white pepper  1/4 teaspoon grated yuzu (Japanese orange), lemon or lime peel Nutrition Information  Calories: 181 calories  Total Fat: 19.5 g  Cholesterol: 51 mg  Sodium: 137 mg  Total Carbohydrate: 1.2 g  Protein: 1.1 g

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213. Japanese Fruitcake

"This recipe was given to me by my grandmother, now deceased. It is at least 40 years old."

Serving: 12 | Prep: 20 m | Cook: 25 m | Ready in: 55 m Ingredients  1 cup all-purpose flour  1 pound raisins  1 cup butter  2 cups white sugar  6 eggs, separated  3 cups all-purpose flour  4 teaspoons baking powder  2 teaspoons ground cinnamon  1 teaspoon ground cloves  1 teaspoon ground nutmeg  1 cup milk  1 cup flaked coconut  1 cup chopped pecans  2 cups white sugar  1 1/2 cups hot water  4 teaspoons all-purpose flour  1 lemon -- peeled, seeded and minced  2 large orange, peeled, sectioned, and cut into bite-size  1 pound flaked coconut  1 cup pecan halves  1 cup maraschino cherries, halved Nutrition Information  Calories: 1077 calories  Total Fat: 44.4 g  Cholesterol: 135 mg  Sodium: 446 mg  Total Carbohydrate: 166.7 g  Protein: 13 g

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214. Japanese Ginger Salad Dressing

"This is a great dressing just like the kind they serve in the Japanese steakhouses."

Serving: 12 | Prep: 5 m | Ready in: 5 m Ingredients  1 cup olive oil  1/4 cup soy sauce  1 lemon, juiced  3 cloves garlic, minced  3 tablespoons minced fresh ginger root  1 teaspoon prepared Dijon-style mustard  2 teaspoons honey  ground black pepper to taste Nutrition Information  Calories: 170 calories  Total Fat: 18 g  Cholesterol: 0 mg  Sodium: 312 mg  Total Carbohydrate: 3 g  Protein: 0.5 g

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215. Japanese Green Tea Petits Fours

"Green tea-flavored petits fours with a green tea whipped cream and decorated with green tea marzipan. This recipe could also be adapted to make a layer cake or tube cake. The powdered green tea used here is called matcha, the powdered kind used in Japanese tea ceremonies."

Serving: 12 | Prep: 30 m | Cook: 1 h | Ready in: 1 h 30 m Ingredients  2 eggs  3 egg yolks  6 tablespoons white sugar  1/3 cup cake flour  2 tablespoons cornstarch  1 tablespoon powdered green tea  2 egg whites  1/8 teaspoon cream of tartar  2 tablespoons white sugar  1 cup heavy cream  2 teaspoons powdered green tea  4 teaspoons superfine sugar  6 tablespoons almond paste  1 teaspoon powdered green tea  confectioners' sugar for dusting Nutrition Information  Calories: 185 calories  Total Fat: 11.2 g  Cholesterol: 109 mg  Sodium: 32 mg  Total Carbohydrate: 18.3 g  Protein: 3.8 g

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216. Japanese Gyudon Beef Bowl

"Simmered beef is served on top of steamed rice. It's one of the most popular rice bowl dishes (donburi) in Japan. Top with benishoga (pickled red ginger) if desired."

Serving: 8 | Prep: 15 m | Cook: 42 m | Ready in: 57 m Ingredients  4 cups Japanese sushi-style rice  1 1/3 cups dashi soup  5 tablespoons soy sauce  3 tablespoons mirin  2 tablespoons white sugar  1 teaspoon sake  1 onion, thinly sliced  1 pound thinly sliced beef sirloin, cut into 2-inch pieces Nutrition Information  Calories: 478 calories  Total Fat: 4.1 g  Cholesterol: 25 mg  Sodium: 647 mg  Total Carbohydrate: 87.5 g  Protein: 18.2 g

217. Japanese Minced Beef

"Ground beef is fried with ginger, soy sauce, sake and mirin for a quick and easy mid-week meal. Serve with rice."

Serving: 4 | Prep: 10 m | Cook: 6 m | Ready in: 16 m Ingredients  3/4 pound ground beef  2 tablespoons freshly grated ginger  3 tablespoons soy sauce  3 tablespoons sake (Japanese rice wine)  2 tablespoons mirin (Japanese sweet wine)  1 tablespoon white sugar, or more to taste Nutrition Information  Calories: 232 calories  Total Fat: 13.2 g  Cholesterol: 52 mg  Sodium: 726 mg  Total Carbohydrate: 7.4 g  Protein: 14.9 g

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218. Japanese Nabeyaki Udon Soup

"This is a wonderful Japanese soup, very popular throughout Japan - with chicken, eggs, and vegetables. A meal in and of itself!"

Serving: 4 | Prep: 15 m | Cook: 25 m | Ready in: 40 m Ingredients  6 cups prepared dashi stock  1/4 pound chicken, cut into chunks  2 carrots, diced  1/3 cup soy sauce  3 tablespoons mirin  1/2 teaspoon white sugar  1/3 teaspoon salt  2 (12 ounce) packages firm tofu, cubed  1/3 pound shiitake mushrooms, sliced  5 ribs and leaves of bok choy, chopped  1 (9 ounce) package fresh udon noodles  4 eggs  2 leeks, diced Nutrition Information  Calories: 548 calories  Total Fat: 17.2 g  Cholesterol: 206 mg  Sodium: 2491 mg  Total Carbohydrate: 53.4 g  Protein: 42.2 g

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219. Japanese Onion Soup

"The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste. Use your favorite mushrooms in this recipe."

Serving: 6 | Prep: 15 m | Cook: 45 m | Ready in: 1 h Ingredients  1/2 stalk celery, chopped  1 small onion, chopped  1/2 carrot, chopped  1 teaspoon grated fresh ginger root  1/4 teaspoon minced fresh garlic  2 tablespoons chicken stock  3 teaspoons beef bouillon granules  1 cup chopped fresh shiitake mushrooms  2 quarts water  1 cup baby portobello mushrooms, sliced  1 tablespoon minced fresh chives Nutrition Information  Calories: 25 calories  Total Fat: 0.2 g  Cholesterol: < 1 mg  Sodium: 257 mg  Total Carbohydrate: 4.4 g  Protein: 1.4 g

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220. Japanese Potato Salad

"Potato salad with an Asian flair."

Serving: 2 | Prep: 15 m | Cook: 20 m | Ready in: 1 h 10 m Ingredients  1 Japanese cucumber, thinly sliced  salt and ground black pepper to taste  4 small potatoes, sliced into 1/2-inch circles  3 eggs  1 cup imitation crabmeat, shredded  1/2 cup whole-kernel corn  3 tablespoons Japanese mayonnaise, or more to taste  1 1/2 teaspoons rice vinegar Nutrition Information  Calories: 656 calories  Total Fat: 25.1 g  Cholesterol: 304 mg  Sodium: 1039 mg  Total Carbohydrate: 87 g  Protein: 25.1 g

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221. Japanese Restaurant Cucumber Salad

"Simple and easy to make, with a sweet and spicy dressing that adds a refreshing bite. This recipe comes from a lovely, now-elderly Japanese woman friend who was a second-generation immigrant and patiently endured internment during WWII as a young girl. The cucumber salad is similar to sunomo in Japanese restaurants, but a bit more assertive. The ingredients are available in the Asian or ethnic foods sections of most metropolitan grocery stores. If you're diabetic, use sugar substitute instead of sugar with the same results. Original recipe called for 1 teaspoon MSG also."

Serving: 4 | Prep: 15 m | Ready in: 45 m Ingredients  2 tablespoons white sugar  2 tablespoons rice vinegar  1 teaspoon Asian (toasted) sesame oil  1 teaspoon chili paste (sambal oelek)  salt to taste  2 large cucumbers - peeled, seeded, and cut into 1/4-inch slices Nutrition Information  Calories: 55 calories  Total Fat: 1.6 g  Cholesterol: 0 mg  Sodium: 14 mg  Total Carbohydrate: 10.5 g  Protein: 0.8 g

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222. Japanese Sesame Steak Sauce

"This sesame-flavored beef dipping sauce is an imitation of a classic often served at Japanese restaurants and also at a popular chain of steakhouses in Alberta, Canada. Though it may seem odd at first, you too will soon fall in love with the mixture of flavors!"

Serving: 4 | Prep: 5 m | Ready in: 5 m Ingredients  1/4 cup tahini  2 tablespoons soy sauce  1 tablespoon mayonnaise  1 clove garlic, minced  1 1/2 teaspoons ground ginger  1 pinch paprika  1/4 cup water, or as needed Nutrition Information  Calories: 122 calories  Total Fat: 10.8 g  Cholesterol: 1 mg  Sodium: 489 mg  Total Carbohydrate: 4.7 g  Protein: 3.2 g

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223. Japanese Shrimp Sauce I

"This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orangish in color. You can substitute fat-free mayo, butter, and 0-calorie sugar, and it still tastes great."

Serving: 12 | Prep: 5 m | Ready in: 5 m Ingredients  1 cup mayonnaise  3 tablespoons white sugar  3 tablespoons rice vinegar  2 tablespoons melted butter  3/4 teaspoon paprika  3/8 teaspoon garlic powder Nutrition Information  Calories: 161 calories  Total Fat: 16.5 g  Cholesterol: 12 mg  Sodium: 118 mg  Total Carbohydrate: 3.8 g  Protein: 0.2 g

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224. Japanese Soup Stock

Dashi Active time: 5 min Start to finish: 30 min Elizabeth Andoh's recipe for dashi provides more than you'll need for the dipping sauce but just enough extra for two nice bowls of miso soup: Heat up the stock and stir in a couple of tablespoons of miso, a handful of diced tofu, and a sprinkling of sliced scallion.

Serving: Makes about 4 1/2 cups Ingredients  1 (5- to 6-inch) piecekombu (dried kelp)  5 cups cold water  2 (5-g) packages katsuo bushi (dried bonito flakes; 1 cup)  cheesecloth 225. Japanese Soup with Tofu and Mushrooms

"Miso is a fermented soy bean paste that adds a rich flavor. This is a quick, healthy soup that is very popular in Japanese cuisine."

Serving: 2 | Prep: 10 m | Cook: 10 m | Ready in: 20 m Ingredients  3 cups prepared dashi stock  1/4 cup sliced shiitake mushrooms  1 tablespoon miso paste  1 tablespoon soy sauce  1/8 cup cubed soft tofu  1 green onion, chopped Nutrition Information  Calories: 100 calories  Total Fat: 3.9 g  Cholesterol: 3 mg  Sodium: 1326 mg  Total Carbohydrate: 4.8 g  Protein: 11 g

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226. Japanese Spinach with Sweet Sesame Seeds

"You will need a Japanese mortar and pestle (suribachi and surikogi) for this recipe, as the sweet flavor of the roasted sesame is most intense when ground. This can also be made with asparagus instead of spinach."

Serving: 6 | Prep: 5 m | Cook: 2 m | Ready in: 7 m Ingredients  2 tablespoons sesame oil  1 tablespoon brown sugar  10 cups fresh spinach leaves  4 tablespoons black sesame seeds, toasted Nutrition Information  Calories: 101 calories  Total Fat: 7.9 g  Cholesterol: 0 mg  Sodium: 66 mg  Total Carbohydrate: 6.7 g  Protein: 3.4 g

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227. Japanese Sushi Rice

"Japanese sushi rice is the best tasting kind of rice. Plus it's very usefull because it's so sticky. I use white or brown rice."

Serving: 3 | Prep: 5 m | Cook: 30 m | Ready in: 35 m Ingredients  2 cups water  1 teaspoon salt  1 teaspoon sugar  1/2 sheet nori (dry seaweed)  1 cup uncooked glutinous white rice (sushi rice) Nutrition Information  Calories: 234 calories  Total Fat: 0.3 g  Cholesterol: 0 mg  Sodium: 784 mg  Total Carbohydrate: 51.8 g  Protein: 4.2 g

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228. Japanese Tofu Salad

"Here is a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges."

Serving: 4 | Prep: 35 m | Cook: 5 m | Ready in: 1 h 40 m Ingredients  1 (14 ounce) package firm tofu, drained  3 tablespoons soy sauce  1 tablespoon mirin (sweetened rice wine)  2 teaspoons sesame oil, or to taste  1 tablespoon rice vinegar  2 tablespoons vegetable oil  2 cloves garlic, minced  1 teaspoon minced fresh ginger  1 large tomato, seeded and chopped  1 small red onion, thinly sliced  1/4 cup chopped cilantro  1 tablespoon sesame seeds Nutrition Information  Calories: 272 calories  Total Fat: 19.1 g  Cholesterol: 0 mg  Sodium: 695 mg  Total Carbohydrate: 11 g  Protein: 17.6 g

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229. Japanese Turnips with Miso

The small, round, mild white turnips known colloquially as Japanese turnips are at their most delicious when simply cooked with their greens. A last-minute swirl in miso butter (which is fantastic on pretty much any vegetable) gives them an almost meaty underpinning.

Serving: Makes 4 servings | Prep: 15 m | Cook: 30 m Ingredients  3 tablespoons white miso  3 tablespoons unsalted butter, softened, divided  3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens  1 1/3 cups water  2 tablespoons mirin (Japanese sweet rice wine) Nutrition Information  Calories: 207  Total Fat: 10 g (15%)  Saturated Fat: 6 g (28%)  Cholesterol: 23 mg (8%)  Sodium: 708 mg (29%)  Total Carbohydrate: 26 g (9%)  Protein: 5 g (9%)  Fiber: 7 g (27%)

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230. JapaneseStyle Cabbage Salad

"This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw."

Serving: 12 | Prep: 25 m | Ready in: 25 m Ingredients  3 tablespoons sesame oil  3 tablespoons rice vinegar  1 clove garlic, minced (optional)  1 teaspoon grated fresh ginger root (optional)  1 tablespoon white sugar (optional)  1 teaspoon salt  1 teaspoon black pepper  1/2 large head cabbage, cored and shredded  1 bunch green onions, thinly sliced  1 cup almond slivers  1/4 cup toasted sesame seeds Nutrition Information  Calories: 126 calories  Total Fat: 9.6 g  Cholesterol: 0 mg  Sodium: 208 mg  Total Carbohydrate: 8.1 g  Protein: 3.5 g

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231. JapaneseStyle Curry Karei Raisu

Japanese curry is like the ﬁnal whisper in an international game of telephone. It began in India, moved to and morphed in England, and settled in my home country, where today curry shops abound. Of course, once we adopted curry, we tweaked it endlessly to our tastes and a new dish was born. Every prefecture and every family has its own version— in Kumamoto, the meat of choice is horse. In some households, leftovers are served not with rice but with slick, chubby udon noodles. But I still love the classic combination of beef, potato, and carrot cooked in a saucy, slightly sweet curry and ladled next to white rice. You can use whatever meat and vegetables you want, but for me, curry has two unbreakable rules: First, make sure that meat is nice and fatty. Second, embrace the premade blocks of Japanese curry roux. Curry is not health food, but neither are the deep-fried pork cutlets called tonkatsu, and I’m not planning to give those up either, no matter what my wife says!

Serving: Serves 4 Ingredients  4 tablespoons unsalted butter  2 tablespoons vegetable oil  1 large yellow onion, thinly sliced into half moons  1 pound boneless fatty beef (such as chuck, short rib, or belly), cut into 3/4-inch pieces  1/2 pound carrots (about 2 medium), peeled and roughly chopped into irregular 3/4-inch pieces  1/2 pound russet potato (about 1 small), peeled and roughly chopped into irregular 3/4-inch pieces  5 ounces medium-hot Vermont Curry (7 pieces; see Note)  1 teaspoon kosher salt  6 cups cooked short- grain white rice, hot Nutrition Information  Calories: 1562  Total Fat: 31 g (47%)  Saturated Fat: 11 g (56%)  Cholesterol: 102 mg (34%)  Sodium: 626 mg (26%)  Total Carbohydrate: 271 g (90%)  Protein: 51 g (102%)  Fiber: 22 g (87%)

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232. JapaneseStyle Fried Rice Chahan

There is no better use for leftover rice than chahan. A brief trip in a pan resurrects the grains and a few pantry ingredients—little more than eggs, oil, and salt—transform tired rice into a super-satisfying meal. To give the humble dish a little flair, I whip up a saucy broth filled with vegetables and shrimp and pour it on at the last minute. Of course, you can add any ingredients you like—peas or asparagus, kimchi or Japanese pickles, pork, or even, as I do at Morimoto Napa, duck confit.

Serving: Serves 4 Ingredients  1/4 cup diced (1/4-inch cubes) carrot  12 medium shrimp (about 6 ounces), peeled and deveined, cut crosswise into thirds  1/4 cup fresh or frozen corn kernels  1/4 cup fresh or frozen shelled edamame  1/4 cup diced (1/4-inch pieces) fresh shiitake mushrooms or rehydrated dried shiitakes  2 1/4 cups low-sodium chicken stock  3 tablespoons Japanese soy sauce  3 tablespoons sake (Japanese rice wine)  2 teaspoons granulated sugar  1 1/2 teaspoons kosher salt  3 tablespoons cornstarch  2 teaspoons toasted sesame oil  White or black pepper to taste  1/4 cup vegetable oil  4 large eggs, lightly beaten  6 packed cups cooked short-grain white rice, preferably 1 or 2 days old  1 generous tablespoon thinly sliced scallion greens Nutrition Information  Calories: 1405  Total Fat: 25 g (38%)  Saturated Fat: 4 g (19%)  Cholesterol: 240 mg (80%)  Sodium: 1397 mg (58%)  Total Carbohydrate: 249 g (83%)  Protein: 37 g (74%)  Fiber: 2 g (7%)

233. JapaneseStyle Grilled Mushrooms

"Flat mushrooms are flavored with sesame oil, soy sauce, and ginger before being grilled until soft."

Serving: 2 | Prep: 5 m | Cook: 10 m | Ready in: 15 m Ingredients  4 portobello mushroom caps  3 tablespoons soy sauce  2 tablespoons sesame oil  1 tablespoon minced fresh ginger root  1 small clove garlic, minced Nutrition Information  Calories: 196 calories  Total Fat: 14.1 g  Cholesterol: 0 mg  Sodium: 1367 mg  Total Carbohydrate: 14.2 g  Protein: 7.3 g

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234. JapaneseStyle Potato Salad with Daikon and Cucumber

Serving: Makes 8 to 10 servings Ingredients  1 cup mayonnaise  1/2 cup white wine vinegar  1/4 cup fresh lemon juice  1 tablespoon honey  1 teaspoon dry mustard  1/4 teaspoon ground white pepper  1/4 cup finely chopped celery  1/4 cup finely chopped white onion  2 3/4 pounds russet potatoes (about 4 very large), peeled, sliced into 1/2-inch-thick rounds  1 2-inch-long piece daikon (Japanese white radish),* peeled, halved lengthwise, cut crosswise into 1/8-inch-thick slices  1 large carrot, peeled, cut into 1/8-inch-thick rounds  8 large escarole leaves, torn into 1-inch pieces  1 cup very thinly sliced red onion  1 cup very thinly sliced white onion  3/4 cup thinly sliced peeled Japanese cucumber or half-rounds of peeled English hothouse cucumber  1/2 cup diced red bell pepper  1/2 cup diced yellow bell pepper Nutrition Information  Calories: 372  Total Fat: 23 g (35%)  Saturated Fat: 3 g (17%)  Cholesterol: 11 mg (4%)  Sodium: 187 mg (8%)  Total Carbohydrate: 39 g (13%)  Protein: 5 g (9%)  Fiber: 5 g (21%)

235. JapaneseStyle Sesame Green Beans

"I discovered this dish at my mother-in-law's house during a family holiday buffet. Her being Japanese, she had many friends who brought wonderful Japanese dishes, and this was and has remained one of my favorites. It's light and fresh any time of the year."

Serving: 4 | Prep: 5 m | Cook: 15 m | Ready in: 20 m Ingredients  1 tablespoon canola oil  1 1/2 teaspoons sesame oil  1 pound fresh green beans, washed  1 tablespoon soy sauce  1 tablespoon toasted sesame seeds Nutrition Information  Calories: 97 calories  Total Fat: 6.6 g  Cholesterol: 0 mg  Sodium: 233 mg  Total Carbohydrate: 8.9 g  Protein: 2.7 g

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236. Kasutera Castella the Japanese Traditional Honey Cake

"Kasutera is a Japanese traditional sponge cake. With its angel food-like texture and its delicate flavor of honey, this cake is just perfect. Serve with adzuki paste (Japanese red bean paste) and ice cream."

Serving: 6 | Prep: 30 m | Cook: 50 m | Ready in: 1 h 30 m Ingredients  1 teaspoon butter, softened, or as needed  1 1/3 cups superfine sugar  5 tablespoons honey, divided  3 1/3 fluid ounces milk  8 eggs  1 1/3 cups superfine sugar  1 5/8 cups all-purpose flour, sifted twice  sweet bean paste (optional) Nutrition Information  Calories: 710 calories  Total Fat: 8.1 g  Cholesterol: 251 mg  Sodium: 108 mg  Total Carbohydrate: 148.5 g  Protein: 14.7 g

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237. King Trumpet Yakitori

If king trumpet mushrooms aren't available, use shiitake caps, which will also take well to the sweet-salty glaze.

Serving: 4 Servings Ingredients  1 scallion, thinly sliced  1/3 cup mirin  1/3 cup sake  1/3 cup soy sauce  1/3 cup zarame sugar or raw sugar  4 small king trumpet mushrooms, trimmed, halved lengthwise, cut crosswise into 2" pieces  1 teaspoon vegetable oil  Kosher salt  Eight 6" bamboo skewers, soaked at least 15 minutes Eat it!

238. Kiyokos Miso Sauce

"My host-mother in Japan introduced me to this sweet sauce flavored with miso and mirin. Miso sauce can stay in the fridge for a pretty long time, so you can make a lot of it at once. Grilled tofu, fried eggplant, or pan- seared fish complement it well."

Serving: 4 | Prep: 5 m | Cook: 15 m | Ready in: 20 m Ingredients  5 tablespoons mirin (Japanese sweet wine)  3 tablespoons red miso paste  1 egg yolk  1 1/4 tablespoons cooking sake Nutrition Information  Calories: 87 calories  Total Fat: 1.9 g  Cholesterol: 51 mg  Sodium: 487 mg  Total Carbohydrate: 9.7 g  Protein: 2.3 g

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239. Kohlrabi Slivers and Pea Shoots with Sesame Dressing

Food editor Maggie Ruggiero became enamored of a sesame-dressed salad at Donguri, a Japanese home- cooking restaurant in New York City. This is her take on it. Because the sesame seeds are unhulled, they have a richness that flatters the freshness of spring vegetables—here, cool kohlrabi and sweet pea shoots.

Serving: Makes 6 servings | Prep: 20 m | Cook: 20 m Ingredients  2 ounces snow-pea shoots, halved (2 cups)  3/4 pound trimmed kohlrabi bulbs  1/3 cup Japanese-style sesame seeds (not hulled), toasted  3 tablespoons plus 1 teaspoon reduced-sodium soy sauce  2 teaspoons sugar  2 teaspoons mirin (Japanese sweet rice wine)  1 tablespoon water  an adjustable-blade slicer (fitted with julienne blade) or a julienne peeler; a suribachi (Japanese sesame-seed-grinding bowl) or an electric coffee/spice grinder Eat it!

240. Kombu Celery

The crunchy, salty, sesame-drenched celery sticks at Bar Goto in New York are so good, you’ll forget they’re made from vegetables.

Serving: Serves 4 Ingredients  5 celery stalks, strings removed, cut into 3x1/2-inch sticks  1 tablespoon furikake  1 tablespoon toasted sesame oil  1 teaspoon soy sauce  Toasted sesame seeds (for serving) Eat it!

241. Konbu Dashi

"Dashi is an essential broth base for most Japanese dishes and can be purchased in most Asian Grocery stores. For those of you who want to do it from scratch there are several recipes out there, but I find this one is easiest. This recipe uses Konbu (also spelled Kombu), a variety of dried edible kelp that is harvested off the coast of Hokkaido and as far south as the Seto sea. This is a good vegetarian broth and enhances the subtle flavor of Japanese cuisine. It is also a bit friendlier to the western chef than katsubuoshi, which is made from dried fish flakes and can be very aromatic."

Serving: 4 | Prep: 5 m | Cook: 20 m | Ready in: 30 m Ingredients  1 (4 inch) piece dashi kombu (dried kelp)  4 cups water Nutrition Information  Calories: < 1 calorie  Total Fat: 0 g  Cholesterol: 0 mg  Sodium: 15 mg  Total Carbohydrate: 0.1 g  Protein: 0 g

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242. Lucys Quick Tonkatsu Sauce

"I created this sauce in my own kitchen with ingredients I already had in my cupboard. The results are delicious and it has become a staple in my home. This recipe can easily be doubled. Try using it for dipping katsu chicken and egg rolls, or use it as a substitute for barbeque sauce. I hope you enjoy it as much as we do!"

Serving: 4 | Prep: 5 m | Cook: 1 m | Ready in: 1 h 6 m Ingredients  1/2 cup ketchup  2 1/2 tablespoons reduced-sodium soy sauce  2 1/2 tablespoons Worcestershire sauce  1 1/2 tablespoons dry sherry  1 1/2 tablespoons white sugar  1/2 teaspoon garlic powder  1/2 teaspoon ground ginger Nutrition Information  Calories: 67 calories  Total Fat: 0.1 g  Cholesterol: 0 mg  Sodium: 771 mg  Total Carbohydrate: 15.6 g  Protein: 1.1 g

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243. Manju Japanese Sweet Bean Paste Cookies

"These baked manju are filled with koshi an, a smooth paste made of red (azuki) beans and sugar. This recipe uses canned koshi an from the Asian grocery, which saves hours of work."

Serving: 50 | Prep: 45 m | Cook: 15 m | Ready in: 1 h Ingredients  2 cups white sugar  1 cup butter, softened  4 eggs  1 teaspoon vanilla extract  5 cups all-purpose flour  2 tablespoons baking powder  1 (18 ounce) can koshi an (sweetened red bean paste)  1/4 cup evaporated milk, or as needed Nutrition Information  Calories: 141 calories  Total Fat: 4.3 g  Cholesterol: 25 mg  Sodium: 114 mg  Total Carbohydrate: 23.4 g  Protein: 2.3 g

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244. Marshmallow Cake

"This is a very light version of a cheesecake that I learned from a friend in Japan. A perfect recipe for people looking for something sweet to top off a meal."

Serving: 8 | Prep: 15 m | Cook: 5 m | Ready in: 3 h 20 m Ingredients  1/2 (10.5 ounce) package marshmallows  1/2 cup milk  1 (8 ounce) package cream cheese, softened  1 egg yolk  1/2 lemon, juiced  1 cup heavy cream  1 (9 inch) prepared graham cracker crust Nutrition Information  Calories: 404 calories  Total Fat: 28.2 g  Cholesterol: 98 mg  Sodium: 266 mg  Total Carbohydrate: 35.1 g  Protein: 5.1 g

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245. Matcha Cream

Powdered green tea blended with sweet whipped cream is a popular parfait topping in Japan, particularly in Kyoto. Here the cream is lightened with low-fat yogurt cheese to make a pretty and delicious topping for poached pears and other desserts.

Serving: 12 | Cook: 10 m | Ready in: 2 h 10 m Ingredients  1 cup (8 ounces) low-fat or nonfat vanilla yogurt  ¼ cup whipping cream  2½ teaspoons confectioners' sugar  2 teaspoons matcha dissolved in 1 tablespoon very hot water, (optional) Nutrition Information  Calories: 440 calories  Total Fat: 25 g  Saturated Fat: 16 g  Cholesterol: 94 mg  Sodium: 185 mg  Total Carbohydrate: 42 g  Protein: 13 g  Fiber: 0 g  Sugar: 42 g

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246. Matcha Green Tea Ice Latte

"Iced latte made out of the finest Japanese green tea. Enjoy this drink as a cool and refreshing alternative during the hot summer days."

Serving: 3 | Prep: 5 m | Ready in: 50 m Ingredients  1 teaspoon green tea powder (matcha)  2 1/2 cups hot water  1/2 cup 2% milk  4 teaspoons honey Nutrition Information  Calories: 52 calories  Total Fat: 0.8 g  Cholesterol: 3 mg  Sodium: 23 mg  Total Carbohydrate: 10.3 g  Protein: 1.5 g

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247. Matcha Green Tea Latte

A touch of honey balances the bitterness of matcha in this healthy latte recipe. For a nondairy latte, swap unsweetened almond, soy or coconut milk for the low-fat milk.

Serving: 1 | Cook: 10 m | Ready in: 10 m Ingredients  ¼ cup boiling water  1 teaspoon matcha tea powder  1 cup low-fat milk  1 teaspoon honey Nutrition Information  Calories: 124 calories  Total Fat: 2 g  Saturated Fat: 2 g  Cholesterol: 12 mg  Sodium: 109 mg  Total Carbohydrate: 18 g  Protein: 8 g  Fiber: 0 g  Sugar: 18 g

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248. Matcha Muffins

This moist and fluffy steamed green tea confection has a texture similar to that of chiffon cake. My favorite version includes sweet-simmered black beans randomly scattered throughout the batter. A dried fruit-studded kinako (toasted soy flour) version (see below) is also popular. As with many Japanese confections that were adapted from European cuisines, the traditional recipe calls for eggs and cow's milk. I offer a vegan version using soy milk. The richer the soy milk is (higher percentage of soy solids), the better the texture will be.

Serving: Makes 6 to 8 muffins Ingredients  3/4 cup cake flour, about 4 ounces  1 tablespoon baking powder  1 tablespoon matcha  2 tablespoons powdered sugar  1/2 cup soy milk, freshly extracted or purchased  1 tablespoon maple syrup  Drop of soy sauce, preferably light-colored soy sauce  1/4 teaspoon vegetable oil (optional)  2 tablespoons drained Sweet Black Beans (optional) 249. Michelles Chicken Yakitori

"Delicious appetizer of skewers of chicken with a sweet glaze."

Serving: 4 | Prep: 25 m | Cook: 10 m | Ready in: 2 h 35 m Ingredients  1/2 cup soy sauce  1/2 cup sake (Japanese rice wine)  1 tablespoon white sugar  1 tablespoon chopped fresh ginger  1 1/2 pounds skinless, boneless chicken breasts, cut into 24 cubes  4 green onions, cut into 2-inch pieces  8 (6-inch) wooden skewers, soaked in cold water for 2 hours Nutrition Information  Calories: 263 calories  Total Fat: 4.1 g  Cholesterol: 97 mg  Sodium: 1891 mg  Total Carbohydrate: 8.4 g  Protein: 37.8 g

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250. Microwave Mochi

"A microwavable form of the Japanese dessert made with sweet rice flour. More varied and interesting flavors are available as well."

Serving: 25 | Prep: 5 m | Cook: 10 m | Ready in: 15 m Ingredients  1 1/2 cups mochiko (glutinous rice flour)  1 cup white sugar  1 1/2 cups water  2 drops distilled white vinegar  1/2 cup potato starch  1/4 cup white sugar  1/4 teaspoon salt Nutrition Information  Calories: 83 calories  Total Fat: 0.1 g  Cholesterol: 0 mg  Sodium: 23 mg  Total Carbohydrate: 19.9 g  Protein: 0.6 g

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251. Miso Chicken StirFry

There's sour, sweet, salty and bitter... and then there's “umami.” That's the Japanese term for the “fifth” taste sensation, a delicious meaty or savory taste. This taste comes from glutamates, and can be found in anchovies, soy sauce, fish sauce and tomatoes. This dish, made with miso (fermented soybean paste) is, to use our term, “umami-licious.”

Serving: 2 | Cook: 25 m | Ready in: 25 m Ingredients  ¼ cup reduced-sodium chicken broth, (see Tips for Two)  3 tablespoons miso, preferably white (see Note)  2 tablespoons rice vinegar  1 tablespoon mirin, (see Note)  2 teaspoons minced fresh ginger  1 teaspoon canola oil  8 ounces boneless, skinless chicken breast, trimmed of fat and thinly sliced  1 cup thinly sliced carrots  ¼ cup water  1 medium red bell pepper, thinly sliced  1 cup frozen peas, thawed Nutrition Information  Calories: 304 calories  Total Fat: 5 g  Saturated Fat: 1 g  Cholesterol: 63 mg  Sodium: 827 mg  Total Carbohydrate: 29 g  Protein: 28 g  Fiber: 7 g  Sugar: 11 g

252. Miso Glazed Sea Bass

At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.

Serving: Makes 4 servings Ingredients  1/3 cup sake  1/3 cup mirin (sweet Japanese rice wine)*  1/3 cup light yellow miso (fermented soybean paste)*  3 tablespoons (packed) brown sugar  2 tablespoons soy sauce  4 6-ounce sea bass fillets (each about 3/4 inch thick)  2 tablespoons chopped green onions  2 tablespoons chopped fresh basil Nutrition Information  Calories: 307  Total Fat: 5 g (7%)  Saturated Fat: 1 g (6%)  Cholesterol: 70 mg (23%)  Sodium: 1414 mg (59%)  Total Carbohydrate: 19 g (6%)  Protein: 35 g (70%)  Fiber: 1 g (6%)

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253. Miso Soup

"Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier."

Serving: 4 | Prep: 5 m | Cook: 15 m | Ready in: 20 m Ingredients  2 teaspoons dashi granules  4 cups water  3 tablespoons miso paste  1 (8 ounce) package silken tofu, diced  2 green onions, sliced diagonally into 1/2 inch pieces Nutrition Information  Calories: 63 calories  Total Fat: 2.3 g  Cholesterol: 0 mg  Sodium: 513 mg  Total Carbohydrate: 5.3 g  Protein: 5.5 g

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254. Miso Soup I

"I am a big fan of miso soup, and this one is fairly straight forward with ingredients that are easy to find. Plus, it tastes great. If you prefer, you can replace the spinach with bok choy."

Serving: 3 | Prep: 5 m | Cook: 5 m | Ready in: 10 m Ingredients  2 1/4 cups water  2 ounces firm tofu, cut into 1/4 inch cubes  1 tablespoon light miso paste  2 teaspoons barley miso paste  1/2 cup fresh spinach, washed and chopped  1 green onion, thinly sliced Nutrition Information  Calories: 49 calories  Total Fat: 2.1 g  Cholesterol: 0 mg  Sodium: 308 mg  Total Carbohydrate: 4.3 g  Protein: 4.1 g

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255. Miso Soup II

"This is not a fishy soup like those that are kelp based. Let this soup mellow overnight for best taste. Like all vegetable soups, measures are approximate and substitutions can include whatever vegetable you want. Mushrooms of any kind are particularly good in this soup."

Serving: 4 | Prep: 25 m | Cook: 10 m | Ready in: 35 m Ingredients  2 tablespoons olive oil  3/4 cup chopped onion  3 cloves crushed garlic  1 tablespoon minced garlic  1/2 (12 ounce) package firm tofu, cubed  1 tablespoon soy sauce  1 tablespoon sherry  4 1/2 cups water  2 cups grated carrots  1 (10 ounce) package frozen chopped spinach  1/4 cup miso paste  ground black pepper to taste Nutrition Information  Calories: 223 calories  Total Fat: 12.1 g  Cholesterol: 0 mg  Sodium: 987 mg  Total Carbohydrate: 19.7 g  Protein: 12.7 g

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256. Miso Soup with Shiitake Mushrooms

"A delicious Japanese soup with mushrooms and tofu."

Serving: 4 | Prep: 10 m | Cook: 10 m | Ready in: 20 m Ingredients  4 cups vegetable broth  4 shiitake mushrooms, thinly sliced  1/4 cup miso paste  4 teaspoons soy sauce  1/3 cup diced firm tofu  2 green onions, trimmed and thinly sliced Nutrition Information  Calories: 92 calories  Total Fat: 2.5 g  Cholesterol: 0 mg  Sodium: 1406 mg  Total Carbohydrate: 11.8 g  Protein: 5.5 g

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257. Miso Soup with Vegetables and Tofu

Tofu is a surprisingly rich source of calcium, which may discourage your body from storing fat, especially in the tummy region. Break out the bikini!

Serving: Makes 4 servings Ingredients  2 1/2 tablespoons red miso (or more to taste)  1 large clove garlic, chopped  1 teaspoon finely grated ginger  1 1/2 tablespoons rice wine vinegar, divided  1/2 pound firm tofu, cut into cubes  1/4 pound snow peas, trimmed  4 large radishes, thinly sliced  4 scallions, thinly sliced  1 cup pea shoots, sunflower sprouts or radish sprouts  2 teaspoons toasted sesame oil 258. Miso Vinaigrette

In addition to dressing greens, this is especially good drizzled over sliced avocado. Can be prepared in 45 minutes or less.

Serving: Makes about 1/2 cup Ingredients  2 tablespoons red miso (fermented bean paste)  2 teaspoons Dijon mustard  1 tablespoon water  1 1/2 tablespoons fresh lemon juice  1/4 cup vegetable oil  1 teaspoon minced peeled fresh gingerroot  1 scallion, minced Nutrition Information  Calories: 579  Total Fat: 58 g (90%)  Saturated Fat: 4 g (20%)  Sodium: 1381 mg (58%)  Total Carbohydrate: 12 g (4%)  Protein: 5 g (9%)  Fiber: 3 g (11%)

259. MisoGinger Marinade

Asian flavors unite in perfect harmony in this tangy marinade.

Serving: 1 | Cook: 10 m | Ready in: 10 m Ingredients  ⅓ cup mirin, or medium-dry sherry (see Note)  ¼ cup miso, (see Note)  ¼ cup minced fresh ginger  2 tablespoons lemon juice  2 tablespoons reduced-sodium soy sauce  2 tablespoons sugar Nutrition Information  Calories: 10 calories  Total Fat: 0 g  Saturated Fat: 0 g  Cholesterol: 0 mg  Sodium: 76 mg  Total Carbohydrate: 2 g  Protein: 0 g  Fiber: 0 g  Sugar: 1 g

260. MisoGlazed Salmon Skewers

Miso is one of my latest favorite ingredients—with its distinctive flavor, it makes a delicious marinade for these tender salmon skewers. With a sprinkling of spice, they're great as an impressive appetizer or snack.

Serving: 4–6 servings Ingredients  1/4 cup yellow miso paste  2 teaspoons dashi powder  2 tablespoons mirin (Japanese rice wine)  2 teaspoons superfine sugar  1 1/4 pounds skinless salmon fillets, thinly sliced  Amaranth leaves (optional), to serve  Shichimi togarashi, to serve Eat it!

261. MisoGlazed Scallops with Soba Noodles

This Japanese-inspired dish uses one sauce—a sweet/salt combination of mirin and miso—to make both the marinade for the scallops and the caramelized pan sauce for the noodles. A good pairing would be a simple green salad dressed with a citrus vinaigrette.

Serving: 4 | Cook: 25 m | Ready in: 30 m Ingredients  8 ounces soba noodles, or whole-wheat spaghetti  3 tablespoons white miso, (see Ingredient notes)  2 tablespoons mirin, (see Ingredient notes)  2 tablespoons rice vinegar  2 tablespoons canola oil  1 teaspoon minced fresh ginger  1 teaspoon minced garlic  1 pound dry sea scallops, (see Ingredient notes), tough muscle removed  2 teaspoons extra-virgin olive oil  1 cup sliced scallions Nutrition Information  Calories: 418 calories  Total Fat: 12 g  Saturated Fat: 1 g  Cholesterol: 27 mg  Sodium: 873 mg  Total Carbohydrate: 52 g  Protein: 23 g  Fiber: 3 g  Sugar: 8 g

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262. MisoYaki Sea Bass

The miso marinade lightly cures the fish, which results in a pleasantly firm texture and great flavor.

Serving: Makes 2 servings Ingredients  1/4 cup sugar  2 tablespoons mirin (sweet Japanese rice wine)  2 tablespoons white miso (fermented soybean paste)  2 6-ounce skin-on black sea bass or branzino fillets, pin bones removed  1 1/2 tablespoons vegetable oil, divided  Kosher salt, freshly ground pepper  4 cups mixed salad greens  1 tablespoon balsamic vinegar  Ingredient info: Mirin and white miso are available at some supermarkets. 263. Mizu Shingen Mochi with Strawberry Compote

"Mizu shingen mochi is a Japanese water cake that is known for its delicate sweetness an evaporative texture. It takes a little practice but is well worth a little experimentation. Be careful not to overdo it with the compote. You don't want to overpower the mochi's delicate flavor."

Serving: 4 | Prep: 10 m | Cook: 16 m | Ready in: 6 h 56 m Ingredients  Mizu Shingen Mochi:  3/4 cup hot water  2 tablespoons white sugar  1 1/2 teaspoons agar-agar powder  Strawberry Compote:  1/4 cup white sugar  1/4 cup water  1/4 teaspoon arrowroot powder  1 pound fresh strawberries, cut into quarters  1 lemon, zested and juiced Nutrition Information  Calories: 116 calories  Total Fat: 0.4 g  Cholesterol: 0 mg  Sodium: 4 mg  Total Carbohydrate: 30.9 g  Protein: 1.1 g

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264. Moms Sushi Rice

"Simple and easy sushi rice from my mom's recipe. Can be modified to your taste."

Serving: 10 | Prep: 10 m | Cook: 20 m | Ready in: 1 h 5 m Ingredients  2 1/4 cups Japanese sushi-style rice  1 (4 inch) piece konbu dried kelp (optional)  3 cups water  1/4 cup rice vinegar  1/4 cup white sugar  1 1/4 teaspoons salt Nutrition Information  Calories: 181 calories  Total Fat: 0.2 g  Cholesterol: 0 mg  Sodium: 296 mg  Total Carbohydrate: 40.7 g  Protein: 2.9 g

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265. My Fly StirFry

"My mom taught me how to make this very tasty stir-fry. My boyfriend loves it so much I make it at least once a week! You can use virtually any combination of vegetables and meat you like, but the combination of sauces is essential. Serve over steamed rice or noodles."

Serving: 4 | Prep: 20 m | Cook: 15 m | Ready in: 35 m Ingredients  4 center cut pork chops, thinly sliced  1/4 cup mirin (Japanese sweet wine)  1/4 cup rice vinegar  1/2 cup soy sauce  1/2 cup mushrooms, sliced  1 green bell pepper, sliced  1 bunch green onions  1 clove garlic, minced  1 tablespoon minced fresh ginger root  1 tablespoon sesame oil Nutrition Information  Calories: 287 calories  Total Fat: 11.5 g  Cholesterol: 76 mg  Sodium: 1869 mg  Total Carbohydrate: 14.1 g  Protein: 28.2 g

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266. Nabeyaki Udon Soup With Chicken Spinach and Mushrooms

Although this soup is often served in American restaurants topped with fancy ingredients such as shrimp tempura, in Japan it is a simple weeknight dinner that comes together quickly and usually features a few classic ingredients. I used to make this version, fortified with dried sardines for additional flavor and nutrients, for my children when they were sick, sort of like chicken soup in the United States. If you are preparing the soup using a traditional Japanese donabe (ceramic pot), keep in mind that the udon noodles will continue to cook even after the pot is removed from the heat, so do not overcook the noodles when boiling them the first time.

Serving: Serves 4 | Prep: 45 m | Cook: 45 m Ingredients  1/2 cup dried sardines (about 1 ounce), or 1 (5") piece dried kombu  5 ounces mature spinach (about 3/4 bunch), trimmed  3/4 teaspoon kosher salt, plus more  1/2 cup snow peas  2 boneless, skinless chicken thighs (about 8 ounces), cut into 1" pieces  7 ounces thinly sliced shiitake, shimeji, or enoki mushrooms, roots trimmed  2 (1/2-ounce) pieces fried tofu (aburaage), cut into 1/4" slices (optional)  3 tablespoons soy sauce  1 teaspoon mirin  8 ounces udon noodles  1/2 cup sliced scallions  1 1/2 ounces Japanese fish cake, thinly sliced (optional)  2 large eggs Nutrition Information  Calories: 342  Total Fat: 5 g (8%)  Saturated Fat: 1 g (7%)  Cholesterol: 125 mg (42%)  Sodium: 808 mg (34%)  Total Carbohydrate: 52 g (17%)  Protein: 22 g (44%)  Fiber: 5 g (22%)

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267. Nasu Dengaku

"Japanese eggplants are given a sweet miso glaze and broiled. Not an authentic recipe but it's easy to find the ingredients at many grocery stores. These tender eggplants are delicious as an appetizer or a vegetarian main course. If you cannot find agave nectar, honey may be substituted."

Serving: 4 | Prep: 10 m | Cook: 10 m | Ready in: 20 m Ingredients  4 Japanese eggplants, cut in half lengthwise and stems removed  1 tablespoon apple juice  1 tablespoon cranberry juice  2 tablespoons rice vinegar  1/4 cup white miso paste  3 tablespoons agave nectar  1 teaspoon sesame oil  2 teaspoons sesame seeds  1 green onion, sliced Nutrition Information  Calories: 235 calories  Total Fat: 4 g  Cholesterol: 0 mg  Sodium: 653 mg  Total Carbohydrate: 49.4 g  Protein: 7.9 g

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268. Nikujaga Japanesestyle meat and potatoes

"Nikujaga (meat and potatoes) is a popular dish in Japan."

Serving: 4 | Prep: 15 m | Cook: 35 m | Ready in: 50 m Ingredients  8 snow peas  1 tablespoon vegetable oil  1/4 pound sirloin steak, thinly sliced  4 potatoes, cut into bite sized pieces  2 cups dashi soup  1/4 cup soy sauce  1/4 cup sake  1 tablespoon white sugar  1 onion, chopped Nutrition Information  Calories: 315 calories  Total Fat: 6.2 g  Cholesterol: 13 mg  Sodium: 1109 mg  Total Carbohydrate: 48.1 g  Protein: 13.7 g

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269. Nonas Japanese Ume Dressing

"This is one of my many Japanese-style salad dressings I created to satisfy my taste. Ume(boshi) is a favored taste addition in many Japanese cooking. It shows up in cakes, cookies, snacks, mochi, salads, beverages, soups, with pork, chicken and fish, and of course dressing. You can find umeboshi in Japanese markets in refrigerated section. Ume is often called plum or pickled plums, however it is much closer to apricots. You can find ume trees in US now. Ume is not tasty fresh and must be either pickled or preserved."

Serving: 8 | Prep: 15 m | Ready in: 15 m Ingredients  1/2 cup vegetable oil  1/4 cup chopped onion  1/4 cup rice vinegar  1 tablespoon toasted sesame seeds  1 tablespoon minced fresh ginger root  1 tablespoon umeboshi, minced  1 1/2 teaspoons lemon juice (optional)  1 teaspoon white sugar, or more to taste  1 teaspoon salt  ground black pepper to taste Nutrition Information  Calories: 133 calories  Total Fat: 14.2 g  Cholesterol: 0 mg  Sodium: 473 mg  Total Carbohydrate: 1.8 g  Protein: 0.3 g

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270. Nonas Tableside Homemade Soft Tofu

"Although somewhat similar to silken (soft) tofu since no weight is placed on tofu to extract liquid, this type of tofu is not quite silken in texture. If is much softer and fluffier than silken and does not have the crisp form cutting quality of silken tofu. Simmering cut tofu for 5 minutes firms up tofu for later cooking."

Serving: 4 | Prep: 15 m | Cook: 10 m | Ready in: 37 m Ingredients  1 1/4 cups dried soybeans  14 fluid ounces water  1 1/2 teaspoons liquid nigari Nutrition Information  Calories: 259 calories  Total Fat: 11.6 g  Cholesterol: 0 mg  Sodium: 4 mg  Total Carbohydrate: 17.5 g  Protein: 21.2 g

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271. Okonomiyaki

"'Okonomi' means 'whatever you like' and 'yaki' means 'cook or fry.' Serve with your favorite sauce: sweet and sour, Tonkatsu, sweet chili, etc."

Serving: 6 | Prep: 12 m | Cook: 15 m | Ready in: 27 m Ingredients  1 cup chopped cooked chicken  1 1/2 cups thinly sliced napa cabbage  1/4 cup shredded carrots  3 green onions, chopped  12 fresh green beans, cut into 1/2 inch pieces  1 small green bell pepper, cut into thin strips  1 small zucchini, cut into thin strips  3 eggs, lightly beaten  3/4 cup all-purpose flour  3/4 cup chicken stock  2 teaspoons soy sauce  1 teaspoon vegetable oil  1/4 teaspoon toasted sesame oil Nutrition Information  Calories: 156 calories  Total Fat: 4.5 g  Cholesterol: 112 mg  Sodium: 279 mg  Total Carbohydrate: 16.1 g  Protein: 12.7 g

Eat it!

272. Onigiri Japanese Rice Balls

"Onigiri are Japanese rice balls. They're fun to make and are a staple of Japanese lunchboxes (bento). You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with mayonnaise."

Serving: 4 | Prep: 20 m | Cook: 30 m | Ready in: 1 h 10 m Ingredients  4 cups uncooked short-grain white rice  4 1/2 cups water  1 cup water  1/4 teaspoon salt  1/4 cup bonito shavings (dry fish flakes)  2 sheets nori (dry seaweed), cut into 1/2-inch strips  2 tablespoons sesame seeds Nutrition Information  Calories: 744 calories  Total Fat: 3.3 g  Cholesterol: 0 mg  Sodium: 160 mg  Total Carbohydrate: 159.4 g  Protein: 14.4 g

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273. Onigiri Japanese Rice Balls

"Rice shaped in triangles or balls filled with your favorite ingredients. Common fillings are pickled plums or salmon but just about anything salty will work and plain is also very tasty. A tasty alternative to the American sandwich and a staple for any bento (Japanese boxed lunch). Store in the refrigerator."

Serving: 6 | Prep: 20 m | Cook: 25 m | Ready in: 55 m Ingredients  2 cups water  1 cup jasmine rice  salt  1 sheet nori (dry seaweed), cut into 1-inch strips, or as desired (optional) Nutrition Information  Calories: 114 calories  Total Fat: 0 g  Cholesterol: 0 mg  Sodium: 28 mg  Total Carbohydrate: 25.6 g  Protein: 2.2 g

Eat it!

274. Pan Roasted Beef Tenderloin with GingerShiitake Brown Butter

"Complex Asian flavors pair well with tender filet mignon."

Serving: 4 | Prep: 25 m | Cook: 20 m | Ready in: 45 m Ingredients  2 tablespoons olive oil  4 (8 ounce) beef tenderloin filets  Kosher salt and freshly ground black pepper, to taste  3 tablespoons unsalted butter  2 tablespoons minced fresh ginger  1 tablespoon minced fresh garlic  1/2 cup thinly sliced fresh shiitake mushrooms  3 tablespoons sake  2 tablespoons mirin (sweetened rice wine)  1 tablespoon finely chopped garlic chives  3/4 cup unsalted butter Nutrition Information  Calories: 872 calories  Total Fat: 76.9 g  Cholesterol: 229 mg  Sodium: 189 mg  Total Carbohydrate: 5.2 g  Protein: 34.7 g

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275. PanGlazed Fish with Citrus and Soy

Yuuan Yaki The meaty flavor of oily fish such as Spanish mackerel, pompano, or swordfish stands up nicely to this marinade. If you prefer milder-flavored fish, try cod or bass.

Serving: Makes 4 servings Ingredients  4 (4-ounce) pieces Spanish mackerel fillet, any bones removed  1 tablespoon fresh grapefruit juice  1 tablespoon fresh lime juice  2 tablespoons sake  3 tablespoons mirin (Japanese sweet rice wine)  3 tablespoons Japanese light soy sauce  1 tablespoon water  2 teaspoons sugar  2 teaspoons vegetable oil  Garnish: lime slices Nutrition Information  Calories: 220  Total Fat: 10 g (15%)  Saturated Fat: 2 g (11%)  Cholesterol: 86 mg (29%)  Sodium: 451 mg (19%)  Total Carbohydrate: 4 g (1%)  Protein: 23 g (46%)  Fiber: 0 g (0%)

276. Pickled Ginger

Making your own pickled ginger is easy and delicious. Pickled ginger is served as a palate cleanser between sushi courses. This pickled ginger recipe has no added dyes, unlike store-bought pickled ginger, which often contains food dye.

Serving: 16 | Cook: 1 h | Ready in: 1 h 15 m Ingredients  8 ounces fresh ginger, peeled (see Tip)  5 tablespoons white vinegar  ½ cup pure maple syrup or agave nectar Nutrition Information  Calories: 37 calories  Total Fat: 0 g  Saturated Fat: 0 g  Cholesterol: 0 mg  Sodium: 3 mg  Total Carbohydrate: 9 g  Protein: 0 g  Fiber: 0 g  Sugar: 6 g

Eat it!

277. Pickled Umeboshi Beets

The salty-sweet-sour umeboshi complement the earthy notes in the beets.

Serving: Makes 8 servings | Prep: 10 m | Cook: 1 h 40 m Ingredients  3 medium beets (about 1 1/2 pounds)  8 umeboshi (Japanese pickled plums)  2–3 tablespoons umeboshi vinegar or unseasoned rice vinegar Nutrition Information  Calories: 56  Total Fat: 0 g (0%)  Saturated Fat: 0 g (0%)  Sodium: 45 mg (2%)  Total Carbohydrate: 13 g (4%)  Protein: 1 g (3%)  Fiber: 3 g (10%)

Eat it!

278. Pickled Vegetables

Few Asian meals are complete without pickles, which function variously as appetizers, condiments, salads, palate cleansers, and relishes. Here, Chang breaks down the process so you do the work once but get four very different quick pickles out of it.

Serving: Makes 8 (hors d'oeuvre or side dish) servings | Prep: 40 m | Cook: 1 Ingredients  2 medium beets (1/2 pound total), trimmed  4 bunches baby carrots (1 pound), peeled and stems trimmed to 1/2 inch  1/2 teaspoon caraway seeds, toasted  3 celery ribs, cut diagonally into 1-inch pieces  1 1/2 teaspoons coriander seeds, toasted  1/2 small head cauliflower, cut into 1- to 1 1/2-inch florets  1 1/2 teaspoons shichimi togarashi (Japanese seven-spice blend)  6 cups water  1 1/2 cups rice vinegar (not seasoned; 12 fluid ounces)  3 cups sugar  1/2 cup plus 1 tablespoon kosher salt  Equipment: an adjustable-blade slicer Nutrition Information  Calories: 336  Total Fat: 0 g (1%)  Saturated Fat: 0 g (0%)  Sodium: 947 mg (39%)  Total Carbohydrate: 83 g (28%)  Protein: 1 g (3%)  Fiber: 3 g (13%)

Eat it!

279. Pork Katsu with Quick Carrot Pickles

Tonkatsu—deep-fried breaded pork—is a European-inspired dish that evolved during the late 19th century in Japan. Here, the pork is pounded thin and simply panfried. Pickled carrots offer a cool bite.

Serving: Makes 2 servings | Prep: 20 m | Cook: 20 m Ingredients  3 tablespoons distilled white vinegar  1 tablespoon water  1 teaspoon sugar  2 large carrots  2 scallions, very thinly sliced diagonally  1 large egg  1 cup panko (Japanese bread crumbs)  2 (3 1/2-to 4-ounces) boneless center-cut pork chops  3 to 4 tablespoons vegetable oil Nutrition Information  Calories: 850  Total Fat: 48 g (74%)  Saturated Fat: 9 g (45%)  Cholesterol: 230 mg (77%)  Sodium: 593 mg (25%)  Total Carbohydrate: 49 g (16%)  Protein: 53 g (105%)  Fiber: 5 g (19%)

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280. Pork Medallions with MisoMushroom Sauce

There are as many varieties of sake, a rice wine, as there are of, well, wine. Try a Junmai sake in this hearty but simple sauce; the added fruitiness complements the shiitakes. Make It a Meal: Try quick-cooking barley and a glass of Sapporo beer.

Serving: 4 | Cook: 45 m | Ready in: 45 m Ingredients  ¼ cup plus 2 tablespoons all-purpose flour, divided  1 pound pork tenderloin, trimmed of fat and cut into 1-inch-thick slices  2 tablespoons extra-virgin olive oil, divided  14 ounces shiitake mushrooms, stemmed and sliced (6 cups)  8 ounces white mushrooms, sliced (3 cups)  1 14-ounce can reduced-sodium chicken broth  ¼ cup sake, (see Ingredient notes)  2 teaspoons rice vinegar  ½ teaspoon freshly ground pepper  4 scallions, sliced  1 tablespoon miso, (see Ingredient notes) Nutrition Information  Calories: 310 calories  Total Fat: 11 g  Saturated Fat: 2 g  Cholesterol: 60 mg  Sodium: 494 mg  Total Carbohydrate: 21 g  Protein: 29 g  Fiber: 4 g  Sugar: 5 g

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281. Pork Tonkatsu with WatermelonTomato Salad

Pound the pork into superthin cutlets to get the best crust-to-meat ratio. Make extra for a next-day sandwich.

Serving: Makes 4 servings | Prep: 30 m | Cook: 30 m Ingredients  2 cups 1/2" cubes watermelon  2 cups cherry tomatoes, halved  2 cups (lightly packed) baby arugula  1/4 cup fresh flat-leaf parsley leaves  1/4 cup extra-virgin olive oil  2 tablespoons Dijon mustard, divided  1 tablespoons fresh lemon juice plus  4 lemon wedges  1/2 teaspoon kosher salt  1/4 teaspoons freshly ground black pepper plus more  2 large eggs  2 cups panko (Japanese breadcrumbs)  4 4-ounce boneless center-cut pork chops, pounded to 1/8" thickness  6 tablespoon vegetable oil, divided  Ingredient info: Panko can be found in better supermarkets and at Asian markets. Eat it!

282. Pumpkin Mochi

"Mochi is a sweet Japanese treat. The addition of the pumpkin makes it perfect for fall."

Serving: 12 | Prep: 10 m | Cook: 1 h | Ready in: 1 h 10 m Ingredients  2 1/2 cups mochiko (glutinous rice flour)  2 teaspoons baking powder  2 cups white sugar  4 eggs  1 (29 ounce) can pumpkin puree  1 (14 ounce) can sweetened condensed milk  1 cup butter, melted  2 teaspoons vanilla extract Nutrition Information  Calories: 539 calories  Total Fat: 20.5 g  Cholesterol: 114 mg  Sodium: 397 mg  Total Carbohydrate: 83.3 g  Protein: 7.5 g

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283. Quick Sesame Green Beans

"This is my interpretation of the green beans from my favorite Japanese restaurant. Serve with a grilled steak! You can omit the miso paste if you choose."

Serving: 4 | Prep: 10 m | Cook: 5 m | Ready in: 15 m Ingredients  8 ounces fresh green beans, trimmed  2 tablespoons low sodium soy sauce  1/2 tablespoon miso paste  1/2 teaspoon red pepper flakes  4 cloves garlic, minced  1 teaspoon grated fresh ginger root  1 tablespoon sesame seeds, toasted Nutrition Information  Calories: 45 calories  Total Fat: 1.4 g  Cholesterol: 0 mg  Sodium: 351 mg  Total Carbohydrate: 7.1 g  Protein: 2.3 g

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284. Ratatouille with Bitter Melon

"This is a recipe for ratatouille cooked in a microwave pressure cooker. This is a vegetarian main or side dish and the delicious taste of this dish comes from the mixed vegetables. This is Okinawa-inspired as we've added bitter melon as one of the main ingredients. Bitter melon is one of the vegetables that makes Okinawa prefecture famous in Japan. Try this recipe at home and you'll be surprised how delicious it is."

Serving: 4 | Prep: 25 m | Cook: 7 m | Ready in: 37 m Ingredients  1 pinch salt  1/3 bitter melon, seeded and cubed  1/2 eggplant, cut into small cubes  1/2 onion, cut into small cubes  3 spears asparagus, cut into small cubes  1 stalk celery, cut into small cubes  1/3 red bell pepper, cut into small cubes  1/3 yellow bell pepper, cut into small cubes  1 clove garlic, minced  1 (6.5 ounce) can tomato sauce  1 tablespoon olive oil  1/4 teaspoon dried basil  1/4 teaspoon dried oregano  1/4 teaspoon dried thyme  salt and ground black pepper to taste Nutrition Information  Calories: 76 calories  Total Fat: 3.7 g  Cholesterol: 0 mg  Sodium: 292 mg  Total Carbohydrate: 10.2 g  Protein: 2.2 g

285. Rice Balls With Salmon Filling Onigiri

Before heading into work in Tokyo, I often stopped at a little stand where an elderly woman sold nothing but rice balls. Onigiri is a quintessential Japanese food: made by moms for breakfast, lunch boxes, and picnics. It is the ideal handheld food (the nori wrapper keeps the sticky rice from getting all over your hand).

Serving: Makes 4 Ingredients  1 teaspoon salt  1 cup warm cooked rice  4 teaspoons cooked flaked fresh salmon or flaked canned salmon  2 sheets yakinori, halved Eat it!

286. Rintaros Beef Curry

To develop deep, satisfying flavor in this home-style stew, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.

Serving: 6 Servings Ingredients  2 Japanese or Persian cucumbers  Kosher salt  1 garlic clove  1/2 cup plain whole-milk yogurt  1/2 cup plain whole-milk Greek yogurt  1 tablespoon all-purpose flour  1 tablespoon potato starch or cornstarch  3 tablespoons vegetable oil  2 pound beef chuck, cut into 1/2–1" pieces  Kosher salt, freshly ground pepper  3 medium onions, chopped  1 apple, peeled, grated  3 tablespoons mirin  1 tablespoon finely chopped peeled ginger  2 garlic cloves, finely chopped  3 tablespoons curry powder (such as S B)  2 tablespoons kuro sato (Japanese black sugar) or 1 tablespoon granulated sugar plus 1/2 teaspoon robust-flavored (dark) molasses  1 tablespoon garam masala  1 tablespoon soy sauce  4 cups low-sodium chicken broth  1/2 kabocha squash, peeled, seeded, cut into 1/2" pieces  1 large Yukon Gold potato, scrubbed, cut into 1/2" pieces  2 large carrots, peeled, cut into 1/2" pieces  Steamed white rice (for serving) Nutrition Information  Calories: 486  Total Fat: 18 g (28%)  Saturated Fat: 5 g (26%)  Cholesterol: 101 mg (34%)  Sodium: 1450 mg (60%)  Total Carbohydrate: 41 g (14%)  Protein: 42 g (84%)  Fiber: 6 g (26%)

Eat it!

287. Roasted Cod with Shiitakes in Miso Broth

Miso soup and quick-roasted mushrooms give Pacific cod a meaty umami boost.

Serving: Makes 4 servings | Prep: 10 m | Cook: 20 m Ingredients  4 (6-ounces) pieces Pacific cod or hake fillet (about 1 inch thick)  2 1/2 tablespoons vegetable oil, divided  1/4 lb sliced shiitake mushroom caps  2 (1/2-ounce) single-serve packages dehydrated red miso soup  1 scallion, thinly sliced Eat it!

288. Sake Sea Bass in Parchment

The advantage of cooking something in parchment is that it steams in its own juices. Here, sea bass is baked with a heady combination of sake, soy sauce, and ginger. Pair it with stir-fried bok choy and cabbage for a straightforward yet sophisticated dinner.

Serving: Makes 6 servings | Prep: 15 m | Cook: 30 m Ingredients  1/2 cup sake  1 1/2 tablespoons soy sauce  1 teaspoon grated peeled ginger  1 teaspoon sugar  6 (6-ounces) pieces skinless sea bass fillet (about 1 inch thick), any bones removed  1/2 cup sliced scallions  Equipment: 6 (12-to 15-inch) squares of parchment paper or foil; kitchen string Eat it!

289. Salmon Sandwiches with Japanese Flavors

Most canned salmon is wild, making it a sustainable and convenient choice. The Japanese flavors in the spread are the perfect foil for meaty salmon.

Serving: 4 | Cook: 15 m | Ready in: 15 m Ingredients  3 tablespoons reduced-fat mayonnaise, divided  1 tablespoon lemon juice  1 teaspoon reduced-sodium soy sauce  1½ tablespoons finely chopped fresh ginger  ½ teaspoon sugar  1 7-ounce can salmon, drained, picked over and flaked, or 1 cup flaked cooked salmon fillet  ¼ cup finely diced celery  2 tablespoons chopped scallions  ¼ teaspoon wasabi powder, (optional)  8 slices whole-wheat bread  1½ cups radish sprouts Nutrition Information  Calories: 252 calories  Total Fat: 7 g  Saturated Fat: 1 g  Cholesterol: 44 mg  Sodium: 586 mg  Total Carbohydrate: 29 g  Protein: 19 g  Fiber: 4 g  Sugar: 4 g

290. Salmon Teriyaki with Carrots and Onions

Can be prepared in less than 45 minutes.

Serving: Serves 2 Ingredients  1/3 cup soy sauce  2 tablespoons mirin (sweet Japanese rice wine) or medium-dry Sherry  2 1/2 tablespoons cider vinegar  2 tablespoons sugar  1 1/2 tablespoons chopped peeled fresh gingerroot  two 1/2 inch-thick salmon steaks  2 carrots, halved lengthwise and cut diagonally into 1/4-inch slices  1 onion, cut into 1/4-inch slices  1 tablespoon vegetable oil  Garnish: 2 scallion greens, cut decoratively Nutrition Information  Calories: 725  Total Fat: 41 g (63%)  Saturated Fat: 8 g (40%)  Cholesterol: 136 mg (45%)  Sodium: 2527 mg (105%)  Total Carbohydrate: 28 g (9%)  Protein: 55 g (111%)  Fiber: 3 g (13%)

291. Sanuki Sea Stock

In the Sanuki region of Shikoku Island, noodle soup stock is typically made from dried sardines called iriko, in combination with dried kelp (kombu), and dried black mushrooms (hoshi shiitake). Some Sanuki stocks are enriched with bonito flakes (katsuobushi) and if you prefer a smoky flavor to your broth, I suggest you add these flakes, too. All the dried foodstuffs used to make stocks are rich in naturally occurring glutamates and provide intense flavor to the soup.

Serving: Makes about 1 quart Ingredients  7 large, or 15 small, dried sardines (iriko), about 1/2 ounce trimmed (see Tips, below)  10 to 12 square inches kelp (kombu; see Tips, below)  1 whole, or stems from 2 or 3, dried (hoshi) shiitake mushroom (see Tips, below)  4 1/2 to 5 cups cold water, filtered or bottled for best results  1-, 3-, or 5-gram packet bonito flakes (katsuobushi), optional (see Tips, below) Nutrition Information  Calories: 3  Total Fat: 0 g (0%)  Saturated Fat: 0 g (0%)  Cholesterol: 1 mg (0%)  Sodium: 28 mg (1%)  Total Carbohydrate: 0 g (0%)  Protein: 0 g (1%)  Fiber: 0 g (0%)

292. Sauteed Bass Fillets with Mushrooms Scallions and Soy

Active time: 25 min Start to finish: 25 min

Serving: Makes 4 servings | Prep: 25 m | Cook: 25 m Ingredients  2 bunches scallions (about 10)  1/4 cup soy sauce  1/3 cupmirin (Japanese sweet rice wine)*  1/3 cup water  4 (6-ounce) skinless black bass or other white fish fillets (3/4 to 1 inch thick)  2 tablespoons vegetable oil  1/2 lb mushrooms, trimmed and cut into 1/4-inch-thick slices Nutrition Information  Calories: 290  Total Fat: 10 g (16%)  Saturated Fat: 2 g (8%)  Cholesterol: 85 mg (28%)  Sodium: 977 mg (41%)  Total Carbohydrate: 8 g (3%)  Protein: 38 g (77%)  Fiber: 2 g (9%)

293. Sauteed Cod on Snow Peas and Cabbage with Miso Sesame Vinaigrette

Serving: Makes 4 servings | Prep: 1 h | Cook: 1 h Ingredients  2 tablespoons seasoned rice vinegar  3 tablespoons water  2 tablespoons red or white miso (fermented soybean paste)  1 tablespoon sugar  1 tablespoon mirin (Japanese sweet rice wine)  2 tablespoons finely grated peeled fresh ginger  4 teaspoons nerigoma (Japanese sesame paste) or well-stirred tahini  3 tablespoons vegetable oil  2 tablespoons vegetable oil  2 garlic cloves, finely chopped  1/2 lb Savoy cabbage, very thinly sliced crosswise  1/2 lb napa cabbage, very thinly sliced crosswise  1/4 lb snow peas, very thinly sliced lengthwise  2 tablespoons vegetable oil  4 (5-oz) pieces cod fillet (3/4 to 1 inch thick) Nutrition Information  Calories: 437  Total Fat: 29 g (44%)  Saturated Fat: 2 g (11%)  Cholesterol: 61 mg (20%)  Sodium: 455 mg (19%)  Total Carbohydrate: 15 g (5%)  Protein: 30 g (60%)  Fiber: 4 g (16%)

Eat it!

294. Scallion Mushroom and Shrimp Custards

These custards are inspired by the Japanese egg custard chawan mushi, made with dashi broth (a stock of dried kelp and dried bonito flakes). We've used chicken broth for simplicity, but any broth or stock that you have on hand will work fine. Steaming the custards gives them a delicate texture, which is enhanced by the spare use of solid ingredients (the shrimp, scallion, and mushrooms).

Serving: Serves 4 as a first course Ingredients  3 large eggs  1 1/2 cups chicken broth  2 teaspoons mirin  1 teaspoon soy sauce such as Kikkoman  1 teaspoon freshly grated lemon zest  4 medium shrimp  1 scallion  1 large mushroom 295. Scallops with Spicy Garlic Sauce

Matsuhisa in Beverly Hills is as famous for its cooked Japanese fish dishes as it is for its stellar sushi. This scallop dish is a perfect example.

Serving: Serves 2 Ingredients  6 fresh asparagus spears  4 tablespoons (1/2 stick) butter  6 fresh shiitake mushrooms, stemmed, caps sliced  1 tablespoon minced garlic  2 tablespoons grated onion  1/4 cup soy sauce  3 tablespoons sake  1 teaspoon hon-dashi, Japanese bonito-type soup stock granules, is sold at Asian markets.  Pinch of cayenne pepper  10 sea scallops Nutrition Information  Calories: 379  Total Fat: 24 g (37%)  Saturated Fat: 15 g (74%)  Cholesterol: 91 mg (30%)  Sodium: 2257 mg (94%)  Total Carbohydrate: 15 g (5%)  Protein: 21 g (41%)  Fiber: 3 g (12%)

296. Sea Treasure Clam Miso Soup

Miso soup — a fermented-soybean broth — is not difficult to make at home. Freeze the ginger and thaw it before squeezing; that way, extracting the juice will be easy. Chilled sake goes well with the meal.

Serving: Makes 6 servings Ingredients  1 3-inch piece fresh ginger, frozen, thawed  2 cups Dashi  2 cups water  18 littleneck clams, scrubbed  3 tablespoons sweet white miso (shiro-miso) or yellow miso  1 tablespoon red miso (aka-miso)  1/2 teaspoon soy sauce  1 small green onion, thinly sliced Eat it!

297. Seared Ahi with Brown Rice and PineappleGinger Broth

At Canyon Ranch, the ahi is sometimes seared on the grill. We've opted for pan-searing, given the winter weather.

Serving: Makes 4 servings Ingredients  1 7- to 8-inch sheet dried kombu (kelp)*  7 cups water  1/2 cup dried bonito shavings*  2 tablespoons mirin (sweet Japanese rice wine)*  4 1/2 teaspoons tamari soy sauce*  1 1/2 teaspoons rice vinegar  1 teaspoon sugar  3/4 teaspoon salt  5 teaspoons frozen pineapple-orange juice concentrate  1 tablespoon grated peeled fresh ginger  6 teaspoons olive oil  10 green onions, trimmed, cut into 1-inch lengths  4 4-ounce ahi tuna steaks  2 cups freshly cooked brown rice 298. Seared Scallops with Bok Choy and Miso

Yellow miso (also known as shinshu miso) is available in the refrigerated Asian foods section of some supermarkets and at natural foods stores and Japanese markets. It adds a mellow, salty flavor to this healthful dish. Look for mirin in the Asian foods section of some supermarkets and at Japanese markets.

Serving: Makes 2 servings | Prep: 25 m | Cook: 25 m Ingredients  1 tablespoon yellow miso (fermented soybean paste)  1 tablespoon seasoned rice vinegar  1 tablespoon mirin (sweet Japanese rice wine)  1/4 teaspoon grated peeled fresh ginger  2 teaspoons vegetable oil, divided  1/2 teaspoon Asian sesame oil, divided  2 baby bok choy, quartered lengthwise  10 large sea scallops, side muscle removed, patted dry 299. Seaweed Nori Soup

"This recipe started as something I found off the back of a seaweed package, but has been adapted several times so that it can be made quickly with ingredients from most large grocery stores - or a local Asian grocery if you prefer. Nori is the Japanese word for dried sheets of seaweed."

Serving: 6 | Prep: 15 m | Cook: 18 m | Ready in: 33 m Ingredients  1 pound ground pork  2 quarts water  1 cube chicken bouillon  1 (8 ounce) can sliced water chestnuts  3 sheets nori (dry seaweed), broken into pieces.  1 egg, beaten  1/2 teaspoon salt  4 green onions, chopped  3/4 teaspoon sesame oil Nutrition Information  Calories: 196 calories  Total Fat: 12.4 g  Cholesterol: 80 mg  Sodium: 450 mg  Total Carbohydrate: 5.6 g  Protein: 15.2 g

300. SelfStomped Thick White Noodles

_(Te Uchi Udon) This recipe originally accompanied Thick White Noodles in Soup, Topped with Eggs and Scallions and Cold Noodle Salad with Ponzu Sauce._

Serving: Makes 4 servings Ingredients  3 1/2 cups udon flour (see Tips, below) or other high-gluten white wheat flour  1 tablespoon salt, dissolved in 3/4 cups warm water 301. Sesame Rice Balls with Red Pepper Dipping Sauce

Serving: Makes about 40 hors d’oeuvres | Prep: 2 h | Cook: 2 h Ingredients  1 red bell pepper, coarsely chopped  3/4 cup seasoned rice vinegar  2 tablespoons sugar  1/2 teaspoon dried hot red pepper flakes  2 cups Japanese short-grain rice  2 cups water  1/4 cup seasoned rice vinegar  1/3 cup minced pickled ginger  1 tablespoon wasabi paste, or 1 1/2 tablespoons wasabi powder stirred to a paste with 2 teaspoons water  20 frozen edamame (soybeans in the pod), thawed  1/4 cup toasted black sesame seeds Nutrition Information  Calories: 46  Total Fat: 1 g (1%)  Saturated Fat: 0 g (0%)  Sodium: 1 mg (0%)  Total Carbohydrate: 9 g (3%)  Protein: 1 g (2%)  Fiber: 0 g (1%)

Eat it!

302. Sesame Seaweed Salad

"This kale and seaweed salad is not only a blend of colorful greens, it is absolutely delicious for those who enjoy Japanese food."

Serving: 4 | Prep: 20 m | Cook: 8 m | Ready in: 44 m Ingredients  1/2 cup dried seaweed (such as dulse, arame, or wakame)  2 tablespoons sesame oil, divided, or to taste  1 tablespoon minced fresh ginger root  1 bunch fresh kale  1 tablespoon minced garlic  2 tablespoons liquid amino acid (such as Bragg®), or to taste  1 tablespoon toasted sesame seeds Nutrition Information  Calories: 138 calories  Total Fat: 8.8 g  Cholesterol: 0 mg  Sodium: 386 mg  Total Carbohydrate: 13.7 g  Protein: 5.9 g

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303. SesameandSoy Watermelon Pok

Marinating and searing the watermelon concentrates its flavor and primes it for this savory treatment.

Serving: Serves 6 Ingredients  3 pounds seedless watermelon, rind removed, cut into 1-inch pieces  1/2 cup unseasoned rice vinegar  1/4 cup toasted sesame oil  3 tablespoons soy sauce  2 tablespoons fresh lime juice  2 tablespoons tahini  1 tablespoon agave nectar  1 tablespoon ume plum vinegar (optional)  Kosher salt  2 scallions, white and pale-green parts, thinly sliced  1 cup cilantro leaves with tender stems Nutrition Information  Calories: 199  Total Fat: 12 g (19%)  Saturated Fat: 2 g (9%)  Sodium: 663 mg (28%)  Total Carbohydrate: 22 g (7%)  Protein: 3 g (6%)  Fiber: 2 g (7%)

Eat it!

304. SesameCrusted Tofu with Soba Noodles

Elegant and full of sophisticated Asian flavors—tofu doesn't get any better than this.

Serving: 4 | Cook: 25 m | Ready in: 55 m Ingredients  Dressing  2 tablespoons rice wine or sake  1½ tablespoons prepared black bean sauce  1 tablespoon reduced-sodium soy sauce  1 tablespoon sugar  1 tablespoon water  Tofu soba  1 14- to 16-ounce package extra-firm regular tofu  ¼ cup rice wine, or sake  2 tablespoons reduced-sodium soy sauce  2 teaspoons sesame oil, divided  8 ounces soba noodles  4 cups trimmed watercress, loosely packed  1 cup thinly sliced scallions  2 tablespoons Chinese fermented black beans, rinsed (optional)  3 tablespoons sesame seeds Nutrition Information  Calories: 420 calories  Total Fat: 11 g  Saturated Fat: 1 g  Cholesterol: 0 mg  Sodium: 1,357 mg  Total Carbohydrate: 55 g  Protein: 22 g  Fiber: 3 g  Sugar: 5 g

305. Seven Seas

Even though Aux Delices des Bois left Tribeca, Thierry and I still love Zutto, the sushi bar that was near our warehouse. It dates back to when Tribeca's cast-iron canopies cast their shadows on silent streets at night. Its metal loading dock held two tables, the precursor to the neighborhood's current profusion of loading-dock cafes. One evening the sushi chef, Albert Tse, made us this special dish, using a fish from each of the seven seas. Kind of like a Japanese version of the ancient French dish Coquilles St-Jacques, it combines fin fish and aromatic oyster mushrooms with the scallops and sharpens the flavor with rice wine vinegar, soy sauce, and seaweed. If scallop shells aren't handy, use any ovenproof baking dish.

Serving: Serves 8 Ingredients  12 ounces mixed seafood, such as firm fish fillets (salmon, kingfish, or halibut), fish steaks (tuna or swordfish), sea scallops, and peeled and deveined shrimp, skin, bones, and shells removed  4 ounces oyster mushrooms, trimmed and cut into 1/4-inch dice  2 teaspoons rice wine vinegar or other mild white wine vinegar  2 1/4 teaspoons mushroom soy sauce or good-quality soy sauce  2 1/4 teaspoons fresh lemon juice  4 1/2 tablespoons mayonnaise  1 tablespoon chopped fresh chives Nutrition Information  Calories: 160  Total Fat: 13 g (20%)  Saturated Fat: 4 g (19%)  Cholesterol: 30 mg (10%)  Sodium: 147 mg (6%)  Total Carbohydrate: 1 g (0%)  Protein: 9 g (18%)  Fiber: 0 g (1%)

306. Shieldzini

"Sheildzini is a Japanese cucumber salad. It is very simple to put together, and very delicious. Do not prepare too far in advance as cucumbers become soggy. If the skins are tough or bitter, peel the cucumbers before preparing salad."

Serving: 8 | Prep: 10 m | Ready in: 2 h 10 m Ingredients  3 cucumbers  1 teaspoon salt  1 tablespoon vegetable oil  2 teaspoons white sugar  3 tablespoons rice wine vinegar  3 tablespoons soy sauce Nutrition Information  Calories: 38 calories  Total Fat: 1.8 g  Cholesterol: 0 mg  Sodium: 742 mg  Total Carbohydrate: 5.3 g  Protein: 0.9 g

Eat it!

307. Shoyu Ramen

Lush pork, toothsome noodles, and a heady broth you can't stop slurping—it's no wonder ramen joints are drawing droves of diners, off-duty chefs, and seemingly everyone on your Instagram feed. Bringing shoyu ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.

Serving: Makes 6 servings | Prep: 1 h | Cook: 72 h Ingredients  2 pieces dried kombu  1/2 cup reduced-sodium soy sauce  2 tablespoons dry sake  1 tablespoon mirin  1 1/2 pounds boneless pork shoulder  Kosher salt, freshly ground pepper  2 tablespoons vegetable oil  2 pounds chicken necks, backs, and/or wings  1 pound pork spareribs  2 bunches scallions, chopped  2 carrots, peeled, cut into pieces  1 head of garlic, halved horizontally  1 1" piece ginger, peeled, sliced  1/4 cup bonito flakes  3 large eggs  6 5-ounce packages fresh thin and wavy ramen noodles (or six 3-ounce packages dried)  1/2 cup menma (fermented bamboo shoots)  6 scallions, thinly sliced  3 toasted nori sheets, torn in half  Chili oil, toasted sesame oil, and shichimi togarashi (for serving) Nutrition Information  Calories: 1429  Total Fat: 99 g (153%)  Saturated Fat: 32 g (158%)  Cholesterol: 384 mg (128%)  Sodium: 2587 mg (108%)  Total Carbohydrate: 61 g (20%)  Protein: 68 g (136%)  Fiber: 5 g (20%)

Eat it!

308. Shrimp and Daikon Salad with UmeShiso Dressing

That distinctive quality of ume-shiso—the tart-and-salty combination of umeboshi (pickled plums) and green shiso, an exuberantly undefinable fresh herb—really enhances the juicy sweetness and char of grilled shrimp and the faintly radishy crunch of daikon.

Serving: Makes 6 servings | Prep: 30 m | Cook: 30 m Ingredients  1 (10-ounce) piece daikon radish, peeled  3/4 pound medium shrimp, peeled  1 tablespoon vegetable oil  3 tablespoons mirin (Japanese sweet rice wine)  1 1/2 tablespoons rice vinegar (not seasoned)  2 1/4 teaspoons umeboshi plum vinegar  2 tablespoons umeboshi plum paste  1 1/2 teaspoons reduced-sodium soy sauce  3/4 teaspoon packed light brown sugar  4 1/2 tablespoons vegetable oil  3 tablespoons finely chopped green shiso leaves (about 9)  an adjustable-blade slicer; a large (2-burner) ridged grill pan (preferably cast-iron) Nutrition Information  Calories: 178  Total Fat: 13 g (21%)  Saturated Fat: 1 g (5%)  Cholesterol: 71 mg (24%)  Sodium: 374 mg (16%)  Total Carbohydrate: 4 g (1%)  Protein: 8 g (16%)  Fiber: 1 g (3%)

Eat it!

309. ShrimpFilled Spring Rolls

For a pretty touch, tie a strip of blanched scallion green around each packet.

Serving: 6 | Cook: 35 m | Ready in: 35 m Ingredients  ¾ pound medium shrimp, peeled and deveined  1½ cups bean sprouts, or sunflower sprouts  4 scallions, chopped  2 tablespoons chopped fresh mint  1 tablespoon fish sauce  1 tablespoon lime juice  18 8-inch rice papers  ½ cup Rice-Wine Vinegar Sauce, (recipe follows) Nutrition Information  Calories: 209 calories  Total Fat: 1 g  Saturated Fat: 0 g  Cholesterol: 86 mg  Sodium: 698 mg  Total Carbohydrate: 35 g  Protein: 14 g  Fiber: 1 g  Sugar: 0 g

310. Simply Mochi

"Mochi is a Japanese dessert. The gooey, scrumptious 'dough' surrounds the filling, and is rolled into a little ball. You can color the dough with food coloring, if desired. Eat mochi as is or fill with whatever you want (e.g. peanut butter, red bean paste, etc.) Enjoy!"

Serving: 6 | Prep: 15 m | Cook: 15 m | Ready in: 30 m Ingredients  1 cup glutinous rice flour (mochiko)  1 cup water  1/2 cup white sugar, or more to taste Nutrition Information  Calories: 161 calories  Total Fat: 0.4 g  Cholesterol: 0 mg  Sodium: 1 mg  Total Carbohydrate: 37.8 g  Protein: 1.6 g

311. Soba and Maitake Mushrooms in Soy Broth

This soup is trendy ramen's healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (and it's flavorful, too).

Serving: Makes 4 servings | Prep: 20 m | Cook: 40 m Ingredients  2 garlic cloves, peeled, crushed  1 1" piece peeled ginger, thinly sliced  1/2 cup reduced-sodium soy sauce  1/2 cup dried wakame (optional)  2 tablespoons vegetable oil  1/2 pound maitake mushrooms, torn into large pieces  Kosher salt, freshly ground pepper  8 ounces soba (Japanese-style noodles)  4 baby turnips or radishes, trimmed, thinly sliced  4 large egg yolks  4 scallions, thinly sliced  1 tablespoon toasted sesame seeds Eat it!

312. Soba Noodle Salad with Cucumber and Mango

Soba noodles can be found in the Asian foods section of some supermarkets.

Serving: Makes 12 servings Ingredients  3/4 cup rice vinegar  1/4 cup sugar  3/4 teaspoon salt  3 large garlic cloves, chopped  1 red jalapeño or serrano chile, seeded, chopped  3 tablespoons fresh lime juice  1 tablespoon oriental sesame oil  1 1/2 teaspoons grated lime peel  12 ounces green soba or chuka soba (Japanese-style) noodles  1 large English hothouse cucumber, halved lengthwise, thinly sliced crosswise  1 large ripe mango, peeled, halved, pitted, thinly sliced crosswise  1 cup chopped fresh basil  1 cup chopped fresh mint  1 cup chopped toasted salted peanuts  Lime wedges Nutrition Information  Calories: 239  Total Fat: 9 g (13%)  Saturated Fat: 1 g (7%)  Cholesterol: 24 mg (8%)  Sodium: 203 mg (8%)  Total Carbohydrate: 34 g (11%)  Protein: 8 g (15%)  Fiber: 3 g (12%)

313. Soba Salad with Miso Dressing

White miso might sound like the kind of ingredient that sends you in search of a specialty store, but in fact it is the most common type of miso paste, and you're likely to find it in the international or Asian food section of the supermarket. It's a lighter, sweeter alternative to dark miso, which is generally used in soup, and it often appears in dressings like the one for this easy Japanese noodle salad. You can make the dressing in the time it takes to cook the soba, and if you add some thinly sliced cooked chicken, beef, or shrimp, you'll have a one-dish meal.

Serving: 6 to 8 servings Ingredients  Kosher salt  5 tablespoons white miso paste  1/2 cup chopped peeled fresh ginger  1/4 cup soy sauce  3 tablespoons fresh lime juice  1 large egg  1 cup vegetable oil  Freshly ground black pepper  1 pound soba noodles  4 medium carrots, peeled and coarsely grated (about 4 cups)  2 bunches scallions, thinly sliced on the bias (about 2 1/2 cups)  2 bunches radishes, thinly sliced (about 4 cups) Nutrition Information  Calories: 696  Total Fat: 40 g (62%)  Saturated Fat: 3 g (15%)  Cholesterol: 31 mg (10%)  Sodium: 1811 mg (75%)  Total Carbohydrate: 76 g (25%)  Protein: 17 g (33%)  Fiber: 6 g (23%)

Eat it!

314. Soba Soup with Spinach and Tofu

Japanese connoisseurs of the noodle hold soba, made primarily of buckwheat flour, in particularly high regard. Here the nutty taste of the soba noodles is set off by a restorative broth in which miso is a savory option. Can be prepared in 45 minutes or less.

Serving: Serves 6 Ingredients  7 cups water  a 6-inch length of kombu * (dried kelp), wiped with a dampened cloth  1 ounce (about 2 cups) dried bonito flakes*  1/2 cup soy sauce  3 tablespoons mirin * (syrup rice wine)  1 tablespoon sugar  1/2 pound dried soba* (buckwheat noodles)  2 carrots, sliced thin  1/2 pound spinach, coarse stems discarded and the leaves washed well, spun dry, and cut crosswise into 1 1/2-inch-wide strips  8 to 10 ounces firm tofu (preferably silken), cut into 1/2-inch cubes  3 to 4 tablespoons miso* (fermented bean paste), or to taste, if desired  2 scallions, minced  *available at Japanese markets Nutrition Information  Calories: 272  Total Fat: 6 g (10%)  Saturated Fat: 1 g (6%)  Cholesterol: 32 mg (11%)  Sodium: 1613 mg (67%)  Total Carbohydrate: 38 g (13%)  Protein: 16 g (33%)  Fiber: 4 g (17%)

315. Soba with Green Chile Pesto

The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and fat. Rather than overpowering a dish, a perfectly calibrated prickle of spice enhances the other elements and wakes up the palate.

Serving: 4 servings Ingredients  4 ounces soba (Japanese-style noodles)  Kosher salt  2 tablespoons white miso  1 tablespoon fresh lime juice  3/4 teaspoon toasted sesame oil  3 serrano chiles, 2 halved and seeds removed, 1 thinly sliced  1 garlic clove, peeled  2 scallions, white and pale-green parts only, chopped  2 cups chopped basil leaves, plus torn leaves for serving  2 cups chopped cilantro  2 cups trimmed watercress  Toasted sesame seeds (for serving) Nutrition Information  Calories: 129  Total Fat: 2 g (3%)  Saturated Fat: 0 g (1%)  Sodium: 554 mg (23%)  Total Carbohydrate: 25 g (8%)  Protein: 6 g (12%)  Fiber: 1 g (5%)

Eat it!

316. SoyBasted Chicken Kebabs with SesameCitrus Sprinkle

Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.

Serving: 4 servings Ingredients  2 tablespoons toasted white and/or black sesame seeds  1 tablespoon thinly sliced chives  1 teaspoon Aleppo-style pepper or other mild red pepper flakes  1/2 teaspoon finely grated lemon zest  Kosher salt  1/3 cup (packed) light brown sugar  1/3 cup mirin (sweet Japanese rice wine)  1/3 cup soy sauce  1/4 cup unseasoned rice vinegar  1 1/4 pounds skinless, boneless chicken thighs  Vegetable oil (for grill)  Kosher salt  8 (8–12-inch-long) metal skewers Nutrition Information  Calories: 477  Total Fat: 29 g (45%)  Saturated Fat: 7 g (35%)  Cholesterol: 139 mg (46%)  Sodium: 1289 mg (54%)  Total Carbohydrate: 22 g (7%)  Protein: 26 g (52%)  Fiber: 1 g (3%)

Eat it!

317. Spicy Japanese Crab Noodle Salad

"This is a cold noodle salad with crab, bean sprouts, red bell pepper, and cucumber in a spicy chile dressing. If you want to make it more substantial, you can add some squid rings."

Serving: 2 | Prep: 25 m | Cook: 8 m | Ready in: 33 m Ingredients  Dressing:  1 tablespoon red wine vinegar  1 tablespoon soy sauce, or more to taste  1 tablespoon sugar  1 1/2 teaspoons mirin (Japanese rice wine)  1 1/2 teaspoons sesame oil  1 teaspoon Chinese chili bean sauce (doubanjiang), or more to taste  1 teaspoon balsamic vinegar  salt to taste  Salad:  4 ounces instant ramen noodles (without flavor packet)  4 ounces cooked octopus, cut into bite-sized pieces (optional)  1/2 cucumber, thinly sliced  1/2 red bell pepper, sliced into rings  2 ounces cooked crab meat, broken up  2 ounces bean sprouts  2 scallions, sliced  1 tablespoon toasted nori (seaweed), crumbled, or more to taste Nutrition Information  Calories: 465 calories  Total Fat: 14.6 g  Cholesterol: 74 mg  Sodium: 1303 mg  Total Carbohydrate: 52.2 g  Protein: 31 g

318. Spicy Seattle Tuna Rolls

The Seattle Mariners serve tuna "Ichirolls" in honor of all-star Ichiro Suzuki.

Serving: Makes 8 servings | Prep: 40 m | Cook: 40 m Ingredients  4 Green Thai chiles, stemmed, coarsely chopped  1 tablespoon plus 1 teaspoon grated peeled fresh ginger  1 tablespoon toasted sesame seeds  1 garlic clove, coarsely chopped  1/2 teaspoon kosher salt plus more for seasoning  1/4 cup sunflower or vegetable oil  2 teaspoons toasted sesame oil  1 teaspoon distilled white vinegar  1 pound sashimi-grade yellowfin tuna fillets, cut into 1/8" cubes  4 toasted dried nori sheets, halved lengthwise  1 1/2 cups (about) cooked short-grain rice, cooled  Assorted fillings, such as sliced scallions, English hothouse or Persian cucumbers, cilantro leaves, and chive blossoms  **Ingredient info:**Look for Thai chiles, nori, and chive blossoms at better supermarkets and at Asian markets. Eat it!

319. Spicy Tahini and Avocado Soba

Soba + tahini + avocado? Enough said. This full- meal noodle salad is one of my favorite ways to fill up on good carbs, healthy fats, and plenty of nutrient-rich greens.

Serving: 4 servings Ingredients  1/4 cup tahini paste  3 1/2 tablespoons organic red miso paste  1/4 cup plus 1 tablespoon rice vinegar  1 to 2 tablespoons sriracha sauce (depending on how hot you like it)  1 (8- to 9.5-ounce) pack dried soba noodles  1 cup thin jicama matchsticks  2 cups baby spinach  1 avocado, pitted, peeled, and sliced  2 tablespoons gomashio, plus more as needed Eat it!

320. Spinach Salad with Japanese Ginger Dressing

This spinach salad tossed with spunky ginger dressing was inspired by the iceberg salads served at Japanese steakhouses across the U.S. Add shrimp for lunch or a light supper.

Serving: 4 | Cook: 20 m | Ready in: 20 m Ingredients  3 tablespoons minced onion  3 tablespoons peanut or canola oil  2 tablespoons distilled white vinegar  1½ tablespoons finely grated fresh ginger  1 tablespoon ketchup  1 tablespoon reduced-sodium soy sauce  ¼ teaspoon minced garlic  ¼ teaspoon salt  Freshly ground pepper, to taste  1 large carrot, grated  1 medium red bell pepper, very thinly sliced  10 ounces fresh spinach, (see Note) Nutrition Information  Calories: 135 calories  Total Fat: 11 g  Saturated Fat: 2 g  Cholesterol: 0 mg  Sodium: 387 mg  Total Carbohydrate: 9 g  Protein: 3 g  Fiber: 3 g  Sugar: 4 g

Eat it!

321. Spinach with Sesame Miso Sauce

Horenso No Goma Miso Ae Some miso varieties are quite salty, but the Saikyo shiro miso called for in this sauce has a sweet, caramel-like taste.

Serving: Makes 4 servings Ingredients  4 (10-ounce) bunches spinach (preferably with root ends intact)  1 1/2 tablespoons Japanese sesame paste  1 1/2 tablespoons Saikyo shiro miso (white fermented soybean paste)  1 tablespoon water  1/8 teaspoon soy sauce  1 teaspoon sesame seeds, toasted  kitchen string 322. Spongy Japanese Cheesecake

"This spongy, light cheesecake is good plain, with fresh fruit topping, or you can even frost it."

Serving: 8 | Prep: 20 m | Cook: 1 h 15 m | Ready in: 3 h 10 m Ingredients  1 (8 ounce) package cream cheese, cubed  1/2 cup milk  3 tablespoons unsalted butter  10 tablespoons cake flour  2 tablespoons cornstarch  6 egg yolks  1 tablespoon fresh lemon juice  6 egg whites  1/4 teaspoon cream of tartar  1/8 teaspoon salt  10 tablespoons superfine sugar Nutrition Information  Calories: 301 calories  Total Fat: 17.8 g  Cholesterol: 197 mg  Sodium: 174 mg  Total Carbohydrate: 27.8 g  Protein: 8.2 g

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323. Steamed Asian White Rice

Long-grain rice won't do the trick here; short- and medium-grain have the perfect texture for the clay-pot chicken, not quite absorbing the sauce but supporting it in a delicious way.

Serving: Makes 8 servings | Prep: 5 m | Cook: 35 m Ingredients  3 cups short- or medium-grain Asian white rice (sometimes labeled "sushi rice"; preferably Korean or Japanese; not sweet or glutinous)  3 1/2 cups water Nutrition Information  Calories: 38  Total Fat: 0 g (0%)  Sodium: 4 mg (0%)  Total Carbohydrate: 9 g (3%)  Protein: 1 g (2%)  Fiber: 0 g (2%)

324. Steamed Clams in Butter and Sake

"This recipe is the best for seafood lovers. Clams are steamed with sake and mirin and a bit of green onion in this Japanese way of preparation. My husband likes it so much."

Serving: 4 | Prep: 10 m | Cook: 10 m | Ready in: 25 m Ingredients  4 teaspoons sake  4 teaspoons mirin (Japanese sweet wine)  2 teaspoons rice vinegar  1 1/4 pounds clams in shell, scrubbed  3 tablespoons butter  1 teaspoon soy sauce  1 green onion, chopped Nutrition Information  Calories: 121 calories  Total Fat: 9 g  Cholesterol: 34 mg  Sodium: 155 mg  Total Carbohydrate: 3 g  Protein: 4.5 g

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325. Steamed Egg Custard with Blue Crab and Flowering Chives

The spirit of Japan comes through in this dish: It is lovely to behold and has a delicate, light quality, yet the extraordinary flavors will seize your attention with the culinary equivalent of surround sound.

Serving: Makes 8 (first course) servings | Prep: 20 m | Cook: 40 m Ingredients  3 large dried Chinese black mushrooms  2 1/3 cups water  1 (4-inch) piece kombu (dried kelp)  2 tablespoons bonito flakes  6 large eggs  1/4 cup heavy cream  1 1/2 teaspoons Shaoxing wine  1 1/2 teaspoons dry Oloroso Sherry  1 1/2 teaspoons soy sauce  1 teaspoon kosher salt  1/4 teaspoon sugar  1/2 teaspoon Asian sesame oil  18 flowering Chinese chives, tough bottoms discarded  1/2 pound jumbo lump crabmeat, picked over  1/2 teaspoon Asian sesame oil  1/4 teaspoon sugar  3/4 teaspoon kosher salt  1 1/2 teaspoons Shaoxing wine  1 tablespoon dry Oloroso Sherry  Pinch of white pepper  Equipment: 8 (4- to 5-ounce) bowls or ramekins Nutrition Information  Calories: 122  Total Fat: 7 g (11%)  Saturated Fat: 3 g (15%)  Cholesterol: 177 mg (59%)  Sodium: 401 mg (17%)  Total Carbohydrate: 2 g (1%)  Protein: 11 g (21%)  Fiber: 0 g (2%)

Eat it!

326. Steamed Green Tea Cake with Black Sesame Seeds

"Hope you will love it! Enjoy the great benefit of this healthy, and easy-to-make cake!"

Serving: 12 | Prep: 15 m | Cook: 20 m | Ready in: 35 m Ingredients  1 1/2 cups cake flour  1/2 teaspoon baking powder  2 teaspoons powdered green tea  6 egg yolks  1 1/4 cups white sugar  2 1/2 tablespoons water  1 1/2 teaspoons vanilla extract  6 egg whites  2 teaspoons black sesame seeds, garnish Nutrition Information  Calories: 185 calories  Total Fat: 2.6 g  Cholesterol: 102 mg  Sodium: 47 mg  Total Carbohydrate: 35.5 g  Protein: 4.7 g

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327. Sugar Snap Pea Tempura

These hors d'oeuvres should be served warm, so fry a couple of batches at a time as platters need replenishing.

Serving: Makes about 120 hors d'oeuvres Ingredients  1 cup all-purpose flour  1 cup beer (8 ounces; not dark)  1 to 1 1/2 quarts vegetable oil  1 pound sugar snap peas, trimmed  Special equipment: a deep-fat thermometer  Accompaniment:soy dipping sauce Nutrition Information  Calories: 89  Total Fat: 9 g (14%)  Saturated Fat: 1 g (3%)  Sodium: 0 mg (0%)  Total Carbohydrate: 1 g (0%)  Protein: 0 g (0%)  Fiber: 0 g (1%)

Eat it!

328. Sukiyaki

"Serve this simple Japanese dish over thin Japanese noodles or rice, if desired."

Serving: 6 | Prep: 10 m | Cook: 20 m | Ready in: 30 m Ingredients  1 tablespoon vegetable oil  1 1/2 pounds beef sirloin strips  2/3 cup soy sauce  2 teaspoons monosodium glutamate (MSG)  1/3 cup chicken broth  1/3 cup white sugar  3 small onions, sliced  2 cups chopped celery  1 (14 ounce) can bamboo shoots, drained and chopped  4 green onions, sliced  1 (4.5 ounce) can mushrooms, drained  1 (8 ounce) can water chestnuts, drained  1 teaspoon cornstarch Nutrition Information  Calories: 311 calories  Total Fat: 12.3 g  Cholesterol: 61 mg  Sodium: 1992 mg  Total Carbohydrate: 27 g  Protein: 23.5 g

Eat it!

329. Sunomono Japanese Cucumber and Seafood Salad

"Cucumbers and seafood, lightly pickled in rice vinegar, make up this cool and tasty salad that makes a perfect side dish or appetizer. Rice vinegar is an Asian-style vinegar that is milder than distilled or balsamic. Serve with steamed white rice and a cup of fresh green tea."

Serving: 4 | Prep: 20 m | Ready in: 1 h 20 m Ingredients  1 large English cucumber, peeled and thinly sliced  1 teaspoon salt  1 (8 ounce) package imitation crab sticks, halved  2 tablespoons rice vinegar  1 tablespoon soy sauce  1 teaspoon sesame seeds, or to taste Nutrition Information  Calories: 68 calories  Total Fat: 0.7 g  Cholesterol: 11 mg  Sodium: 1279 mg  Total Carbohydrate: 10.6 g  Protein: 5.1 g

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330. Sushi Rice

Use this for the Springtime Sushi Nests or for any sushi recipe.

Serving: Makes about 3 cups Ingredients  1 cup medium-grain white rice (such as Calrose)  1 1/4 cups cold water  1 2-inch-square piece dried kelp (konbu),* wiped lightly with dry cloth  2 tablespoons rice vinegar  1 tablespoon sugar  1/2 teaspoon salt Nutrition Information  Calories: 191  Total Fat: 0 g (0%)  Saturated Fat: 0 g (0%)  Sodium: 303 mg (13%)  Total Carbohydrate: 42 g (14%)  Protein: 3 g (7%)  Fiber: 0 g (0%)

331. Sweet Potato and Brussels Sprout Okonomiyaki

For this nontraditional okonomiyaki recipe, you need to julienne the potato. Use a mandoline with the shredder attachment, or slice it very thinly into planks and then crosswise into very thin strips. Makes a terrific appetizer!

Serving: Serves 8 Ingredients  3 ounces brussels sprouts, ends trimmed, very thinly sliced (about 1 cup)  1 medium sweet potato, julienned (about 4 cups)  1 scallion, thinly sliced  1 large egg, beaten to blend  Kosher salt  1/3 cup all-purpose flour  6 tablespoons vegetable oil, divided  Sriracha, Kewpie mayonnaise, bonito flakes, and furikake (for serving) Nutrition Information  Calories: 167  Total Fat: 11 g (17%)  Saturated Fat: 1 g (5%)  Cholesterol: 23 mg (8%)  Sodium: 236 mg (10%)  Total Carbohydrate: 15 g (5%)  Protein: 2 g (5%)  Fiber: 2 g (8%)

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332. Tekka Don No Poke

This Hawaiian poke-style tuna rice bowl is packed with delicious, umami-rich protein.

Serving: 4 servings Ingredients  1/4 cup Japanese soy sauce  1 tablespoon plus 1 teaspoon mirin (sweet rice wine)  2 teaspoons toasted sesame oil  1 to 2 teaspoons tobanjan (chile bean sauce), preferably a Japanese brand  1 teaspoon granulated sugar  1 pound sushi-grade tuna, cut into 1/2-inch cubes  1/2 medium Hass avocado, peeled, pitted, cut into 1/2-inch pieces  6 cups cooked short-grain white rice or cooked, vinegared short-grain white rice, warm  1 nori seaweed sheet  1/4 cup thinly sliced fresh shiso leaves (also called Japanese mint and perilla) or scallion greens  1 teaspoon toasted sesame seeds Nutrition Information  Calories: 1267  Total Fat: 9 g (13%)  Saturated Fat: 2 g (8%)  Cholesterol: 44 mg (15%)  Sodium: 933 mg (39%)  Total Carbohydrate: 238 g (79%)  Protein: 49 g (99%)  Fiber: 2 g (9%)

Eat it!

333. Tempura Dipping Sauce

"The traditional Japanese dipping sauce for shrimp or vegetable tempura. This is the full-flavored version - unlike the thinner, watery, less robust sauce being served in some restaurants. Serve in small bowls at each setting. Optionally, provide grated fresh ginger and grated daikon to mix into sauce."

Serving: 4 | Cook: 5 m | Ready in: 5 m Ingredients  1 cup water  1 tablespoon dashi granules  1/4 cup mirin (Japanese sweet wine)  2 tablespoons soy sauce Nutrition Information  Calories: 38 calories  Total Fat: 0 g  Cholesterol: 0 mg  Sodium: 453 mg  Total Carbohydrate: 5.3 g  Protein: 0.6 g

Eat it!

334. Tempura Green Beans Yellow Beans and Tofu

A lime and soy dipping sauce accompanies this appetizer from A Pacific Cafe in Kapaa, on the Hawaiian Island of Kauai.

Serving: Serves 6 Ingredients  1 1/2 cups all-purpose flour  1/2 cup cornstarch  2 teaspoons ground ginger  1 teaspoon salt  1/4 teaspoon ground black pepper  1 3/4 cups ice water  6 tablespoons low-sodium soy sauce  1/4 cup fresh lime juice  1 1/2 teaspoons wasabi paste*  1/2 teaspoon dried crushed red pepper  1 14-ounce package firm tofu  Vegetable oil (for frying)  24 yellow wax beans, trimmed  24 thin green beans, trimmed  *Wasabi (horseradish) paste is sold at Japanese markets and some supermarkets. Nutrition Information  Calories: 497  Total Fat: 31 g (48%)  Saturated Fat: 3 g (13%)  Sodium: 607 mg (25%)  Total Carbohydrate: 41 g (14%)  Protein: 16 g (31%)  Fiber: 4 g (15%)

335. Tempura Shrimp and Vegetables

The difference between good and bad tempura is the batter—the goal is a light, crisp coating that doesn't absorb oil when fried. There are several important steps for achieving this texture: 1). Don't overmix the batter. When you stir in the water, mix very gently just until the dry ingredients are moistened. Don't attempt to work out the lumps, or the batter will become heavy. 2). Be sure the water you mix in is very cold. This will make a cold batter that will remain light when fried. 3). Mix the batter just before frying. Making it ahead will produce a heavy coating. 4). Dry the shrimp and veggies well before dipping them in the batter. This will help the batter adhere. 5). Be sure the oil is the proper temperature. If it's not hot enough, the batter will absorb oil before it cooks and the result will be greasy tempura. Tempura is traditionally served with boiled soba noodles and shredded carrots or daikon radish.

Serving: Makes 4 servings Ingredients  1/4 cup dashi  1/2 cup light soy sauce  2 teaspoons fresh ginger, finely grated (from about 3/4-inch piece)  1/2 cup daikon radish, finely grated (from about 4 1/2-inch piece)  1/4 cup mirin (Japanese sweet rice wine)  10 green beans, trimmed  12 large shrimp, peeled, deveined, tail shells left intact  Salt and pepper  About 6 cups vegetable or peanut oil for frying  2 cups all-purpose flour  1 1/2 tablespoons baking powder  2 tablespoons Asian sesame oil  10 fresh shiitake mushrooms (about 3/4 pound), stemmed  1 large white onion, peeled and cut into 1/2-inch thick rings  2-ounce piece fresh lotus root (about 1 1/2 inches long), peeled, and cut into 1/4-inch-thick slices  10 fresh shiso leaves Eat it!

336. Tempura Shrimp Nori Rolls

Serving: Serves about 32 hors d'oeuvre Ingredients  1/4 cup soy sauce  2 tablespoons honey  2 tablespoons fresh lime juice  1 teaspoon grated peeled fresh gingerroot  2 tablespoons chopped fresh coriander sprigs (wash and dry before chopping)  3/4 pound shrimp (about 30 medium), shelled and deveined  2 tablespoons egg whites (from about 1 large egg)  2 tablespoons heavy cream  1 tablespoon fresh lime juice  1/2 teaspoon grated and peeled fresh gingerroot  2 teaspoons cornstarch  1 large egg yolk  1 cup all-purpose flour  1 cup ice water  1/4 cup cornstarch  1 teaspoon salt  freshly ground black pepper to taste  four 8-by-7 1/2 inch sheets toasted nori (dried laver)  1 scallion, quartered lengthwise  1/2 red bell pepper, cut into thin strips  1/2 large carrot, cut lengthwise into thin strips  1/4 cup chopped fresh coriander sprigs (wash and dry before chopping)  vegetable oil for deep-frying Nutrition Information  Calories: 43  Total Fat: 1 g (2%)  Saturated Fat: 0 g (2%)  Cholesterol: 20 mg (7%)  Sodium: 173 mg (7%)  Total Carbohydrate: 6 g (2%)  Protein: 2 g (5%)  Fiber: 0 g (1%)

337. Teriyaki Black Cod with Sticky Rice Cakes and Seared Baby Bok Choy

A staple of classic Japanese cooking, teriyaki is wonderful with not only seafood but also poultry, beef, vegetables, and tofu. Often, however, this versatile sauce can be quite sweet. My version uses fresh orange juice, which adds just a touch of natural sweetness as well as some acidity to temper the sweet mirin. Pouring some of the teriyaki sauce into the hot pan with the fish further reduces it so the sauce really coats the fish with a deep, caramel glaze that enhances the delectable moist, buttery, and tender qualities of black cod perfectly. Other good fish for this dish are Alaskan cod, true cod, sablefish, or wild salmon. Searing each side of the sticky rice cake gives a nutty flavor and crisp texture. I also like to serve these rice cakes with vegetable stir-fries in place of plain rice. If you have a rice cooker, use it to prepare the rice according to the manufacturer's directions. If not, follow the instructions in the recipe to prepare it in a saucepan.

Serving: Serves 6 Ingredients  9 baby bok choy, halved lengthwise  3/4 cup sushi rice  Grapeseed or canola oil spray  2 tablespoons sliced scallions (white and green parts)  1 teaspoon minced garlic  1 tablespoon minced peeled fresh ginger  1 tablespoon unseasoned rice vinegar  1 1/2 teaspoons mirin  Pinch of kosher salt  Pinch of freshly ground black pepper  1/2 cup low-sodium soy sauce  3/4 cup fresh orange juice (from 3 oranges)  1/4 cup mirin  1 teaspoon minced peeled fresh ginger  1/2 teaspoon cornstarch  6 (4-ounce) skinless black cod fillets, each 1 inch thick  1/4 teaspoon freshly ground black pepper  Grapeseed or canola oil spray  1/2 cup thinly sliced scallions (white and light green parts), for serving  1 tablespoon sesame seeds, toasted, for serving 338. Teriyaki Sauce

"Using the Japanese sake and mirin wines (available in most Asian markets), this teriyaki sauce recipe is simple and sweet. Use as a sauce or marinade for chicken, fish or other meat."

Serving: 4 | Prep: 5 m | Cook: 5 m | Ready in: 10 m Ingredients  1/4 cup dark soy sauce  1/4 cup sake  2 tablespoons mirin (Japanese sweet wine)  1 tablespoon white sugar Nutrition Information  Calories: 57 calories  Total Fat: 0 g  Cholesterol: 0 mg  Sodium: 902 mg  Total Carbohydrate: 7.4 g  Protein: 1.1 g

Eat it!

339. Teriyaki Sauce and Marinade

"I received this recipe from a Japanese woman and it's the best teriyaki sauce I have ever had."

Serving: 8 | Prep: 10 m | Cook: 20 m | Ready in: 30 m Ingredients  2/3 cup mirin (Japanese sweet rice wine)  1 cup soy sauce  4 1/2 teaspoons rice vinegar  1 teaspoon sesame oil  1/3 cup white sugar  7 cloves garlic, minced  1 tablespoon minced fresh ginger  1 dash red pepper flakes  black pepper to taste Nutrition Information  Calories: 105 calories  Total Fat: 0.7 g  Cholesterol: 0 mg  Sodium: 1804 mg  Total Carbohydrate: 18.2 g  Protein: 2.3 g

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340. Teriyaki Scallops and Green Onions

Try packaged Asian rice mix (or steamed white rice), and tomato and cucumber salad sprinkled with seasoned rice vinegar. To end, spoon sliced fruits over mango sorbet. Look for the horseradish paste in the Asian foods section or next to the packaged sushi.

Serving: 2 servings; can be doubled Ingredients  6 tablespoons bottled teriyaki sauce  1 to 1 1/2 teaspoons wasabi paste (horseradish paste)  12 sea scallops  4 12-inch-long metal skewers  8 whole green onions  Sesame seeds 341. TeriyakiGlazed Sea Bass

Serving: Serves 6 Ingredients  1/3 cup Japanese soy sauce  1/3 cup mirin  1/3 cup sake  1 tablespoon sugar  six 4-ounce sea bass fillets  1/2 pound fresh enoki mushrooms (about 200 grams; optional)  1 tablespoon vegetable oil  Garnish: fresh Japanese chives or regular chives 342. The Perfect Simplified Sushi Vinegar

"The perfect simplified version of sushi vinegar!"

Serving: 12 | Prep: 5 m | Cook: 10 m | Ready in: 15 m Ingredients  2 cups rice vinegar (such as Marukan®)  1 1/2 cups white sugar  1 1/2 tablespoons salt  1/8 lemon, juiced Nutrition Information  Calories: 97 calories  Total Fat: 0 g  Cholesterol: 0 mg  Sodium: 872 mg  Total Carbohydrate: 25 g  Protein: 0 g

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343. The World of Rice Salads

Probably the biggest, most versatile recipe I've ever written and it's become a model for my master-recipe formula. Here six basic components are completely transformed with simple substitutions into 18 totally different dishes.

Serving: Serves 4 | Cook: 30 m Ingredients  3 to 4 cups cooked rice, cooled  1/4 cup chopped scallion  1 small or 1/2 large red or yellow bell pepper, cored, seeded, and chopped  1/2 cup chopped celery  1/2 cup chopped carrot  1/4 to 1/2 cup Vinaigrette, made with extra virgin olive oil and red wine vinegar, plus more as needed  1/2 cup chopped fresh parsley  Salt and freshly ground black pepper Nutrition Information  Calories: 313  Total Fat: 12 g (19%)  Saturated Fat: 2 g (11%)  Sodium: 584 mg (24%)  Total Carbohydrate: 46 g (15%)  Protein: 5 g (10%)  Fiber: 2 g (9%)

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344. Tofu Dengaku

In Japan, dengaku refers to food that's been miso-glazed and grilled. This Kyoto-style dish was developed by chef Abe Hiroki at EN Japanese Brasserie in Manhattan. Of course Hiroki makes his own tofu, but we used storebought tofu with great results.

Serving: Makes 10 servings Ingredients  3 tablespoons sake, divided  1/4 cup white miso  7 teaspoons sugar, divided  1/2 teaspoon finely grated yuzu peel (optional)  1 tablespoon chopped shiso leaf (optional)  1/4 cup red miso  4 cups water  1 3 x 5-inch piece dashi-kombu (dried seaweed)  1 cup dried shaved bonito flakes  1/3 cup light soy sauce  1/3 cup mirin (sweet Japanese rice wine)  20 ounces extra-firm tofu, well drained  20 6- to 8-inch-long wooden skewers  Toasted sesame seeds Eat it!

345. Tofu Hiyayakko

"This is one of the really traditional easy dishes in Japan. My dad likes it so much. We often eat this dish with the rice, miso soup, grilled fish and Japanese pickles in the morning."

Serving: 1 | Prep: 10 m | Ready in: 10 m Ingredients  1 tablespoon soy sauce  1 teaspoon white sugar  1/2 teaspoon dashi granules  1/2 teaspoon water  1/4 (12 ounce) package silken tofu  1 1/2 teaspoons grated fresh ginger root  1/4 teaspoon thinly sliced green onion  1 pinch bonito shavings (dry fish flakes)  1 pinch toasted sesame seeds Nutrition Information  Calories: 100 calories  Total Fat: 4.5 g  Cholesterol: 0 mg  Sodium: 911 mg  Total Carbohydrate: 7.7 g  Protein: 8.8 g

Eat it!

346. Traditional Beef Sukiyaki

"Traditional Japanese beef sukiyaki recipe for a one-pot recipe that is cooked at the table. Delicious when dipped in raw beaten egg and eaten with rice."

Serving: 4 | Prep: 25 m | Cook: 11 m | Ready in: 36 m Ingredients  Broth:  1 1/2 cups water  2/3 cup soy sauce  2/3 cup white sugar  1/3 cup sake  Sukiyaki Ingredients:  1 pound thinly sliced beef  1 (12 ounce) package firm tofu, drained and cut into bite-size pieces  1/2 head Chinese cabbage, cut into bite-size pieces  1 (7 ounce) package yam noodles (shirataki), drained  7 shiitake mushrooms, sliced  1 enoki mustrooms, roots removed  1 green onion (negi), sliced  1 tablespoon vegetable oil  4 eggs Nutrition Information  Calories: 645 calories  Total Fat: 19.6 g  Cholesterol: 235 mg  Sodium: 2831 mg  Total Carbohydrate: 71.2 g  Protein: 40.3 g

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347. Tuna Maki

Serving: Makes 8 rolls (48 pieces) Ingredients  1/2 lemon, thinly sliced crosswise  4 (8 1/4- by 7 1/4-inch) sheets roasted nori (dried seaweed), cut in half crosswise  4 cups prepared sushi rice  1/4 cup wasabi paste  1/2 pound sushi-grade yellowfin or ahi tuna, cut into 3/4-inch strips  1/2 cup sliced pickled ginger (gari)*  1 small daikon radish, peeled and julienned using mandoline  2 medium carrots, peeled and julienned using mandoline  Soy sauce for dipping  *Available at Asian markets  mandoline, bamboo sushi mat* Eat it!

348. Tuna Teriyaki with Wasabi Butter

Wasabi powder is fiery-hot, so adjust the proportion in the butter according to your heat tolerance. An Asian noodle salad from the deli, blanched sugar snap peas sprinkled with sesame seeds, and a bakery lime tart would be cooling additions to the menu.

Serving: Makes 4 servings Ingredients  4 5- to 6-ounce tuna steaks, each about 1 inch thick  1/4 cup purchased teriyaki marinade  3 tablespoons butter, room temperature  2 tablespoons (about) wasabi powder (horseradish powder)  2 tablespoons chopped fresh chives  1 tablespoon light olive oil 349. Udon Noodles with Chicken Shellfish and Vegetables

Serving: Makes 4 servings Ingredients  3/4 cup carrots, thinly sliced  1 cup snow peas, cut in half crosswise  5 napa cabbage leaves, cut crosswise into 1-inch-wide strips  4 ounces (about 2 cups packed) spinach, coarse stems removed and leaves cut crosswise into 1-inch- wide strips  8 ounces dried udon noodles  6 cups dashi  1/2 cup light soy sauce  1/4 cup mirin (Japanese sweet rice wine)  8 ounces boneless, skinless chicken thighs, cut into bite-size pieces  1 ounce (about 4) fresh shiitake mushrooms, stemmed  8 littleneck clams, scrubbed  4 ounces (about 12) small shrimp, peeled, deveined, and butterflied  2 scallions (white and green parts), cut crosswise into 2-inch pieces and julienned Nutrition Information  Calories: 395  Total Fat: 4 g (6%)  Saturated Fat: 1 g (5%)  Cholesterol: 98 mg (33%)  Sodium: 1592 mg (66%)  Total Carbohydrate: 53 g (18%)  Protein: 32 g (64%)  Fiber: 4 g (18%)

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350. Udon with Mushroom Broth Cabbage and Yams

A Japanese-style noodle soup that's full of healthful things: mushrooms, yams, carrots—and even salty, savory, vitamin-and mineral-rich seaweed. For details on the ingredients used in this dish, see "Ingredient Tips" at the end of the recipe.

Serving: Makes 4 to 6 servings Ingredients  10 cups Light Vegetable Broth or good-quality canned vegetable broth (such as Swanson)  3 cups water  1 1/2 cups coarsely chopped fresh cilantro  1 1/2 ounces dried shiitake mushrooms, rinsed  3/4 cup thinly sliced peeled fresh ginger  2 lemongrass stalks, outer dark layers removed, all but bottom 4 inches cut off and discarded  2 6-inch strips dried kombu  2 teaspoons tamari soy sauce  1 teaspoon unseasoned rice vinegar  2 cups 1/2-inch cubes peeled yams (red-skinned sweet potatoes)  5 ounces snow peas, trimmed  4 cups 1/2-inch-wide crosswise slices cored Napa cabbage  5 ounces slender carrots (preferably assorted colors), peeled, thinly sliced on diagonal  10 ounces Japanese-style udon noodles or soba noodles  1 cup sliced green onions  1/4 cup matchstick-size strips peeled fresh ginger  4 to 6 ounces semi-firm tofu, cut into 1/2-inch cubes (optional)  Sambal oelek  Tamari soy sauce Eat it!

351. Umeboshi and Rice Salad with Pickled Ginger and Sugar Snap Peas

Umeboshi, or pickled plums, are not technically plums at all, but apricots. They are mixed with rice to make a popular summer dish in Japan. We've enlivened this salad with pickled ginger and sugar snap peas.

Serving: Serves 6 Ingredients  2 cups Japanese rice or other short-grain rice such as Arborio 3 cups water  3 cups water  3 tablespoons seasoned rice vinegar  1/2 cup umeboshi  1/3 cup drained pickled ginger (preferably amazu shoga)  1/4 pound sugar snap peas or snow peas 352. Vegan Edamame

"This easy edamame (soybean) recipe served with a dip is a great quick appetizer that can be whipped up in a few minutes. Edamame also make a healthy vegan snack."

Serving: 2 | Prep: 5 m | Cook: 10 m | Ready in: 15 m Ingredients  2 tablespoons soy sauce  2 tablespoons rice vinegar  1 teaspoon finely grated ginger root  2 1/2 cups frozen edamame in the pod Nutrition Information  Calories: 235 calories  Total Fat: 9.4 g  Cholesterol: 0 mg  Sodium: 921 mg  Total Carbohydrate: 18.3 g  Protein: 19.8 g

Eat it!

353. Vegan Japanese Spinach Salad

"This vegan Japanese salad is a great substitute for an Asian seaweed salad. Spinach should be bright green, not overcooked."

Serving: 2 | Prep: 5 m | Cook: 5 m | Ready in: 10 m Ingredients  2 tablespoons toasted sesame seeds, divided  2 tablespoons water  1 1/2 tablespoons soy sauce  1/2 teaspoon white sugar  1/2 (8 ounce) package fresh spinach  1 pinch salt Nutrition Information  Calories: 75 calories  Total Fat: 4.7 g  Cholesterol: 0 mg  Sodium: 800 mg  Total Carbohydrate: 6.1 g  Protein: 4 g

Eat it!

354. Vegetarian Nori Rolls

"Delicious nori rolls that look great too. Even people who haven't eaten Japanese before liked these. Impress your friends!"

Serving: 5 | Prep: 30 m | Cook: 30 m | Ready in: 2 h Ingredients  2 cups uncooked short-grain white rice  2 1/4 cups water  1/4 cup soy sauce  2 teaspoons honey  1 teaspoon minced garlic  3 ounces firm tofu, cut into 1/2 inch strips  2 tablespoons rice vinegar  4 sheets nori seaweed sheets  1/2 cucumber, julienned  1/2 avocado, julienned  1 small carrot, julienned Nutrition Information  Calories: 289 calories  Total Fat: 4.8 g  Cholesterol: 0 mg  Sodium: 734 mg  Total Carbohydrate: 53.6 g  Protein: 8.1 g

Eat it!

355. Vinegared Cucumber Salad

Japanese cucumbers are small, virtually seedless, and quite crunchy. Young English cucumbers make a good alternative. This recipe can be prepared in 45 minutes or less.

Serving: Serves 6 Ingredients  1 tablespoon sesame seeds  1 pound Japanese or English cucumbers  1/2 teaspoon salt  1/3 cup seasoned rice vinegar  1/4 teaspoon instant dashi granules  1 teaspoon Asian sesame oil, or to taste 356. Warm Teriyaki Beef Salad

Can be prepared in 45 minutes or less.

Serving: Serves 2 Ingredients  3 tablespoons soy sauce  2 tablespoons seasoned rice vinegar  1 1/2 tablespoons medium-dry Sherry  3/4 pound flank steak  1 large garlic clove, minced  2 teaspoons grated peeled fresh gingerroot  1/2 pound mushrooms  3 scallions  1 small cucumber  2 tablespoons vegetable oil  1 cup fresh bean sprouts  2 tablespoons water  2 cups packed spinach leaves, washed well and spun dry Nutrition Information  Calories: 510  Total Fat: 29 g (45%)  Saturated Fat: 7 g (35%)  Cholesterol: 116 mg (39%)  Sodium: 1451 mg (60%)  Total Carbohydrate: 17 g (6%)  Protein: 45 g (90%)  Fiber: 4 g (16%)

357. Wasabi Salmon Burgers

Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi. If you serve these patties on whole-wheat buns, consider reduced-fat mayonnaise and sliced cucumbers as condiments. Or skip the buns and set the patties atop a vinegary salad of greens, carrots, radishes and sprouts.

Serving: 4 | Cook: 30 m | Ready in: 30 m Ingredients  2 tablespoons reduced-sodium soy sauce  1½ teaspoons wasabi powder, (see Note)  ½ teaspoon honey  1 pound salmon fillet, skinned (see Tip)  2 scallions, finely chopped  1 egg, lightly beaten  2 tablespoons minced peeled fresh ginger  1 teaspoon toasted sesame oil Nutrition Information  Calories: 174 calories  Total Fat: 7 g  Saturated Fat: 2 g  Cholesterol: 100 mg  Sodium: 342 mg  Total Carbohydrate: 3 g  Protein: 25 g  Fiber: 0 g  Sugar: 1 g

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358. Washabinaros Chili

"What happens when you have a Japanese friend that likes chili? You make him wasabi chili."

Serving: 8 | Prep: 20 m | Cook: 3 h | Ready in: 3 h 20 m Ingredients  4 tablespoons vegetable oil, divided  2 onions, chopped  4 cloves garlic, minced  1 pound ground beef  3/4 pound spicy Italian sausage, casing removed  1 (14.5 ounce) can peeled and diced tomatoes with juice  1 (12 fluid ounce) can or bottle dark beer  1 cup strong brewed coffee  2 (6 ounce) cans tomato paste  1 (14 ounce) can beef broth  1/4 cup chili powder  1 tablespoon ground cumin  1/4 cup brown sugar  1 teaspoon dried oregano  1 teaspoon cayenne pepper  1 teaspoon ground coriander  1 teaspoon salt  1 tablespoon wasabi paste  3 (15 ounce) cans kidney beans  2 Anaheim chile peppers, chopped  1 serrano pepper, chopped  1 habanero pepper, sliced Nutrition Information  Calories: 543 calories  Total Fat: 24.6 g  Cholesterol: 51 mg  Sodium: 1680 mg  Total Carbohydrate: 52 g  Protein: 28.4 g

Eat it!

359. Whole Grilled Japanese Eggplant with Lemon and Soy Sauce

Japanese eggplants have thin skins and few seeds, just meaty, flavorful flesh that transforms into tender, creamy textured, fragrant, smoky goodness when grilled. The classic way to enjoy this dish is with just soy sauce or Ponzu and a mound of katsuobushi, dried shaved bonito flakes (a type of tuna). The dressing below is more contemporary but also fantastic. Either way, get your hands on these eggplants and grill them.

Serving: Serves 4 Ingredients  2 tablespoons soy sauce  4 teaspoons lemon juice  2 teaspoons olive oil  4 Japanese eggplants (about 1 pound)  1/4 cup katsuobushi, dried, shaved bonito flakes (a type of tuna), optional Nutrition Information  Calories: 48  Total Fat: 2 g (4%)  Saturated Fat: 0 g (2%)  Sodium: 441 mg (18%)  Total Carbohydrate: 6 g (2%)  Protein: 2 g (3%)  Fiber: 3 g (11%)

Eat it!

360. Yaki Onigiri

As any Japanese kid, or former kid, can tell you, onigiri are rice balls, the versatile national snack found in homes, convenience stores, and every school lunchbox. These balls are typically stuffed, mixed, or sprinkled on the outside with a multitude of tasty flavorings. They're also typically formed into oval or triangular shapes, despite being called "balls." Onigiri go way back in history; people in Japan ate rice balls over a thousand years ago, before chopsticks became common. Samurai carried onigiri wrapped in bamboo leaves to fortify themselves during battle; there's mention of onigiri enjoyed at picnics in an eleventh-century diary. In Japan today, onigiri are still the go-to food for picnics, or any outdoor or on-the-run eating, for that matter. It's not surprising that they started being grilled, too, which is what yaki onigiri are—grilled rice balls. Fire crisps up and caramelizes the rice on the outside, creating a delicious crust, which makes them even more irresistible.

Eat it!

361. Yakitori Chicken

"Chicken is marinated in a soy sauce, sake and ginger sauce, then threaded onto skewers and broiled with leeks for an easy, tasty and fun meal."

Serving: 6 | Prep: 25 m | Cook: 20 m | Ready in: 45 m Ingredients  1/2 cup sake  1/2 cup soy sauce  1 tablespoon sugar  1 clove garlic, crushed  1 (2 inch) piece fresh ginger root, grated  1 pound skinless, boneless chicken breast meat - cubed  3 leeks, white part only, cut into 1/2 inch pieces Nutrition Information  Calories: 159 calories  Total Fat: 1.1 g  Cholesterol: 44 mg  Sodium: 1261 mg  Total Carbohydrate: 11.5 g  Protein: 19.7 g

Eat it!

362. Yakitori Marinade

"This is a simple yakitori recipe. Use it with boneless, skinless chicken thighs and leeks on skewers on the grill. I had never heard of this food until I first went to Japan. It's the equivalent to hot dog carts here in the states. You can get it everywhere from street vendors. Yakitori has become more popular here in the states over the last five years. I've even seen it in the frozen food section. It's easy to make if you have a grill though."

Serving: 24 | Prep: 5 m | Ready in: 5 m Ingredients  1/2 cup soy sauce  1/2 cup honey  1/2 cup sake  1 clove garlic, pressed (optional) Eat it!

363. Yukari Shiso Salt Yaki Onigiri

Yukari shiso salt is powdered dried purple shiso leaves mixed with salt, a tangy and colorful seasoning. It's often available in Japanese markets, but if you have trouble finding it, substitute another flavored Japanese salt like matcha salt (green tea salt) or furikake, seasoning for rice that comes in many varieties.

Serving: Serves 4 Ingredients  4 cups cooked rice  4 teaspoons yakari shiso salt Nutrition Information  Calories: 205  Total Fat: 0 g (1%)  Saturated Fat: 0 g (1%)  Sodium: 367 mg (15%)  Total Carbohydrate: 45 g (15%)  Protein: 4 g (9%)  Fiber: 1 g (3%)

364. Yum Yum Sauce

"Japanese steakhouse white sauce."

Serving: 12 | Prep: 5 m | Ready in: 8 h 5 m Ingredients  1 teaspoon tomato paste  1 tablespoon melted butter  1/2 teaspoon garlic powder  1/4 teaspoon paprika  1 1/4 cups mayonnaise  1 teaspoon white sugar  1 pinch cayenne pepper  1/4 cup water Nutrition Information  Calories: 175 calories  Total Fat: 19.2 g  Cholesterol: 11 mg  Sodium: 141 mg  Total Carbohydrate: 1.3 g  Protein: 0.3 g

Eat it!

365. Zoni

"This is a traditional soup served in Japan over New Year's. The mochi cakes, kelp, bonito flakes, and naruto can be found in Japanese grocery stores. Sake can be found in the wine section of many grocery stores (as well as Japanese stores)."

Serving: 4 | Prep: 15 m | Cook: 10 m | Ready in: 3 h 30 m Ingredients  4 cups water  1 (4 inch) piece dashi kombu (dried kelp)  1 cup bonito shavings (dry fish flakes)  1/4 cup spinach, rinsed and sliced  2/3 teaspoon salt  2 teaspoons soy sauce  1 tablespoon sake  4 frozen toasted mochi squares, thawed  4 naruto (fish paste stick with a red spiral pattern)  4 slices yuzu (citron) peel Nutrition Information  Calories: 131 calories  Total Fat: 0.2 g  Cholesterol: 2 mg  Sodium: 662 mg  Total Carbohydrate: 24.6 g  Protein: 6.3 g

Eat it!

Conclusion

Thank you again for downloading this book! I hope you enjoyed reading about my book! If you enjoyed this book, please take the time to share your thoughts and post a review on Amazon. It’d be greatly appreciated! Write me an honest review about the book – I truly value your opinion and thoughts and I will incorporate them into my next book, which is already underway.

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Avery Moore www.TheCookingMAP.com/Avery-Moore