Japanese Dinner Cookbook - Disco - BookSumo Press

Japanese Dinner
Cookbook
Discover Over 50 Different Easy
Japanese Recipes and Japanese Inspired
Recipes for Amazing Japanese Dinners
(2nd Edition)
By
BookSumo Press
All rights reserved
Published by
http://www.booksumo.com
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Table of Contents 54 . . . . . . . Summer Teriyaki Lime Salad
55 . . . . . . . Japanese Broccoli Florets Roast
56 . . . . . . . Classic Grilled Teriyaki Salmon
7 . . . . . . . . Roasted Sweet Soy Teriyaki Chicken 58 . . . . . . . Tasty Teriyaki Beef Meatballs
8 . . . . . . . . Garlic Chicken Teriyaki Marinade 59 . . . . . . . Herbed Teriyaki Potato Quarters
10 . . . . . . . Broiled Teriyaki Salmon Steaks 60 . . . . . . . Chicken Teriyaki with Cashew Rice
11 . . . . . . . Fancy Creole Venison Teriyaki 61 . . . . . . . Glazed Teriyaki Swordfish
13 . . . . . . . Pasta Salad with Teriyaki Chicken 63 . . . . . . . Apple Mahi Mahi Teriyaki
15 . . . . . . . Savory Teriyaki Hardboiled Eggs 65 . . . . . . . Chinese Teriyaki Meat
16 . . . . . . . Saucy Teriyaki Chicken Drums 66 . . . . . . . Healthy Juicy Teriyaki Tuna Steaks
18 . . . . . . . Nutty Teriyaki Sashimi Tuna 68 . . . . . . . Chicken Kabobs II
19 . . . . . . . Stir Fried Teriyaki Rice Tortillas 69 . . . . . . . Tilapia Fillets with Teriyaki Sauce
20 . . . . . . . Kikkoman's Teriyaki Salmon Steaks 70 . . . . . . . Glazed Salmon Fillets with Orzo
21 . . . . . . . Deli Crusted Teriyaki Chicken Thighs 71 . . . . . . . Nutty Teriyaki Burgers
23 . . . . . . . Fall Off The Bone Teriyaki Chicken 72 . . . . . . . Japanese Glazed Chicken Wings
24 . . . . . . . Japanese Teriyaki Chicken Thighs 73 . . . . . . . Japanese Beef Steak Stir Fry
25 . . . . . . . Tropical Teriyaki Beef Burgers 74 . . . . . . . Japanese Mirin Chicken Soup
26 . . . . . . . Kikkoman's Teriyaki Meatballs Bites 75 . . . . . . . Japanese Dashi Omelet
28 . . . . . . . Teriyaki Chicken Breasts with Asparagus 76 . . . . . . . Japanese Deviled Eggs
29 . . . . . . . Pineapple Tuna Teriyaki Packets 77 . . . . . . . Japanese Chicken Snow Soup
30 . . . . . . . Cheddar Teriyaki Beef Burgers 78 . . . . . . . Potato with Homemade Curry
31 . . . . . . . Hawaiian Cheesy Teriyaki Pizza 80 . . . . . . . Japanese Miso Soup
33 . . . . . . . Savory Teriyaki Fish Marinade 81 . . . . . . . Japanese Hot Shiso Guacamole
34 . . . . . . . Baked Teriyaki Tofu 82 . . . . . . . Wasabi Japanese Tortillas
35 . . . . . . . Tropical Cherry Teriyaki Chicken Kabobs 83 . . . . . . . Japanese Jasmine Nori Bites
36 . . . . . . . Saucy Orange Teriyaki Chicken Breast 84 . . . . . . . Japanese Breakfast Omelet
38 . . . . . . . Herbed Teriyaki Sirloin Kabobs 86 . . . . . . . Japanese Sesame Wings
39 . . . . . . . Mirin Teriyaki Chicken Bake 87 . . . . . . . Japanese Ground Beef
40 . . . . . . . Chinese Teriyaki Tuna Steaks 88 . . . . . . . Japanese BBQ Bacon Pancakes
41 . . . . . . . Honey Teriyaki Steaks 89 . . . . . . . Japanese Ricy Ketchup Omelet
43 . . . . . . . Woodsy Grilled Teriyaki Salmon 90 . . . . . . . Japanese Tofu and Beef Burgers
44 . . . . . . . Salty and Sweet Teriyaki Beef Jerky 91 . . . . . . . Japanese Grilled Portobello Caps
45 . . . . . . . Nutty Spring Teriyaki Chicken Tortillas 92 . . . . . . . Sweet and Chili Cucumber Salad
46 . . . . . . . Coconut Teriyaki Zoodles 94 . . . . . . . Japanese Chicken Cutlets
48 . . . . . . . Asian Teriyaki Chicken with White Rice 95 . . . . . . . Japanese Sesame Egg Sushi
49 . . . . . . . Teriyaki Chicken Rice Stir Fry 96 . . . . . . . Sesame Fried Chicken Bites
50 . . . . . . . Teriyaki Turkey Beach Burgers 97 . . . . . . . Japanese Sweet Chicken Stir Fry
51 . . . . . . . Cauli-Rice with Glazed Tofu 98 . . . . . . . Vanilla Crusted Shrimp
53 . . . . . . . Sirloin Kabobs 100 . . . . . . Nori Noodles Soup
101 . . . . . . Jalapenos Frittata
102 . . . . . . Japanese Tuna Pyramids Bites 149 . . . . . . Kyoto Cabbage
103 . . . . . . Japanese Noodles Curry Soup 150 . . . . . . Japanese Fried Chicken
104 . . . . . . Japanese Grilled Tuna Salad 151 . . . . . . Easy Katsu
105 . . . . . . Japanese Beef Roast Barbecue 152 . . . . . . Japanese Spinach
107 . . . . . . Japanese Bonito Tofu Soup 154 . . . . . . Japanese Tofu and Miso
108 . . . . . . Japanese Octopus Bites 155 . . . . . . How to Make Ramen Soup Simply
109 . . . . . . Japanese Spring Stir Fry 156 . . . . . . Full Ramen Breakfast
111 . . . . . . Japanese Steakhouse Dressing 157 . . . . . . Sakura's Ramen Recipes
112 . . . . . . Japanese Fruity Chicken Curry 158 . . . . . . Peanut Cucumber Ramen
113 . . . . . . Japanese Juicy Burgers 159 . . . . . . Ramen with Seoul: Korean Style
114 . . . . . . Japanese Crockpot 161 . . . . . . Ramen Noodle Skillet
115 . . . . . . Japanese Crusted Potato Bites 162 . . . . . . Japanese Beef and Broccoli
116 . . . . . . Japanese Shibuya Ramen 164 . . . . . . Ramen Coleslaw
118 . . . . . . Japanese Bell Rice Omelet 166 . . . . . . Southeast Asian Coconut Ramen
119 . . . . . . Japanese Russet Curry 167 . . . . . . Ramen Lunch Box Salad
120 . . . . . . Japanese Chicken Thighs Skillet 168 . . . . . . Tokyo House Ramen
121 . . . . . . Japanese Baked Sweet Potato 169 . . . . . . Ground Beef Ramen Patties
122 . . . . . . Japanese Mirin Eggplants Salad
123 . . . . . . Japanese Green Beans Salad
125 . . . . . . Japanese Shrimp Stew
126 . . . . . . Japanese Chicken w/ BBQ Beans
128 . . . . . . Japanese Chicken Soup
129 . . . . . . Okonomiyaki
130 . . . . . . Cucumber Salad in Japan
131 . . . . . . Chicken Wings in Japan
132 . . . . . . Japanese Zucchini Stir Fry
133 . . . . . . Japanese Fruit Pie
134 . . . . . . Japanese Beef Stir-Fry
135 . . . . . . Japanese Tofu Mushroom Soup
136 . . . . . . Japanese Udon Soup
138 . . . . . . Deviled Eggs Japanese
139 . . . . . . Japanese Salad Dressing II
140 . . . . . . Japanese Rice and Eggs
141 . . . . . . Japanese Mackerel
142 . . . . . . Japanese Mushrooms
143 . . . . . . Japanese Tofu Burger
144 . . . . . . Japanese Shrimp Sauce
145 . . . . . . Japanese Onion Soup
146 . . . . . . Osaka Beef Rolls
147 . . . . . . Japanese Onion Soup
ROASTED SWEET
Soy Teriyaki
Prep Time: 20 mins
Total Time: 6 hr
Chicken Servings per Recipe: 6

Calories 604 kcal
Fat 34.2 g
Carbohydrates 27.9g
Protein 44.3 g
Cholesterol 170 mg
Sodium 1963 mg
Ingredients
1 (3 lb) whole chicken, cut in half
3/4 C. granulated sugar
3/4 C. soy sauce
1 tbsp grated fresh ginger
2 cloves garlic, minced
Directions
1. Clean the chicken pieces and dry them. Place them in casserole dish with there cut side
facing the bottom.
2. Get a mixing bowl: Whisk in it the remaining ingredients. Drizzle the mix all over the
chicken and place a pieces of plastic. Place it in the fridge for 4 h.
3. Drain the chicken pieces from the marinade and place them on a roasting dish.
4. Before you do anything set the oven to 350 F.
5. Cook the chicken in the oven for 1 h 3 min while basting it with the marinade every 20
min.
6. Enjoy.
7 Roasted Sweet Soy Teriyaki Chicken

Sweet Garlic Prep Time: 5 mins
Chicken Teriyaki Total Time: 10 mins
Marinade Servings per Recipe: 24

Calories 51 kcal
Fat 1.7 g
Carbohydrates 8.4g
Protein 0.8 g
Cholesterol 0 mg
Sodium 629 mg
Ingredients
1 C. soy sauce 3 tbsp vegetable oil
1 C. water 1/3 C. dried onion flakes
3/4 C. white sugar 2 tsp garlic powder
1/4 C. Worcestershire sauce 1 tsp grated fresh ginger
3 tbsp distilled white vinegar
Directions
1. Get a medium mixing bowl: Add all the ingredients and mix them well until the sugars
completely dissolves. Use your marinade.
2. Enjoy.
8 Sweet Garlic Chicken Teriyaki Marinade

BROILED
Teriyaki Salmon
Prep Time: 10 mins
Total Time: 1 hr 35 mins
Steaks Servings per Recipe: 4

Calories 411 kcal
Fat 25.8 g
Carbohydrates 10.3g
Protein 33.6 g
Cholesterol 83 mg
Sodium 973 mg
Ingredients
1/4 C. sesame oil
1/4 C. lemon juice 1 tsp ground mustard
1/4 C. soy sauce 1 tsp ground ginger
2 tbsp brown sugar, or more to taste 1/4 tsp garlic powder
1 tbsp sesame seeds 4 (6 oz) salmon steaks
Directions
1. Get a small saucepan: Whisk in it the sesame oil, lemon juice, soy sauce, brown sugar,
sesame seeds, ground mustard, ginger, and garlic powder to make the marinade.
2. Cook them over low heat until they start simmering. Simmer the marinade until the sugar
melts. Reserve half of the marinade.
3. Pour the other half of the marinade in a large zip lock bag and add to it the salmon steaks.
Coat the salmon with the marinade and seal the bag.
4. Place it in the fridge for 1h 30 min to 2 h. Remove the salmon steaks from the marinade
and discard it.
5. Before you do anything preheat the oven broiler and place the rack 4 inches away from
the heat. Lay the salmon steaks in a roasting pan and cook them for 5 min in the oven.
6. Baste them with the reserved marinade and flip them. Cook them for 6 min. Coat that side
with the marinade as well.
7. Serve your salmon teriyaki warm.
8. Enjoy.
10 Broiled Teriyaki Salmon Steaks

Fancy Creole Prep Time: 15 mins
Venison Teriyaki Total Time: 4 hr 30 mins
Servings per Recipe: 4

Calories 511 kcal
Fat 30.4 g
Carbohydrates 30g
Protein 28.2 g
Cholesterol 86 mg
Sodium 1676 mg
Ingredients
1 lb venison steaks, cubed 2 tbsp Creole seasoning
1/3 C. teriyaki sauce 1/2 C. vegetable oil
1 tbsp minced garlic
1 C. all-purpose flour
Directions
1. Get a large mixing bowl: Lay in it the venison and pour the teriyaki sauce marinade all
over it. Season it with garlic and place it in the fridge for 5 h.
2. Get a shallow bowl: Mix in it the Creole seasoning with flour. Drain the venison from the
marinade and dust it with the flour mix.
3. Place a large frying pan over medium heat. Heat the oil in it. Cook in it the venison for 16
min on each side.
4. Serve your venison warm.
5. Enjoy.
11Fancy Creole Venison Teriyaki

GRILLED
Pasta Salad with
Prep Time: 10 mins
Total Time: 1 hr
Teriyaki Chicken Servings per Recipe: 4

Calories 575 kcal
Tacos Fat
Carbohydrates 85.2g
16.3 g
Protein 27.3 g
Cholesterol 40 mg
Sodium 1276 mg
Ingredients
1 (160 mL) pouch VH(R) Teriyaki Stir-Fry
Sauce Fusilli with Parmesan Cheese
8 oz skinless boneless chicken breast 1 zucchini, sliced lengthwise into strips, about
4 (7 inch) flour tortillas, warmed 1/4-inch (5 mm) thick
1/2 avocado - peeled, pitted and sliced 1 small eggplant, sliced into rounds, about
1/3 C. diced cucumber 1/2-inch (1 cm) thick
1 green onion, finely chopped 1 red onion, sliced into rounds, about 1/2-
Purple Cabbage Slaw inch (1 cm) thick
2 tbsp mayonnaise 1/4 tsp salt
1 tbsp lime juice 1/4 tsp freshly ground pepper
1 clove garlic, minced Olive Oil
pinch of salt 1/2 (375 g) package Fusilli
2 C. shredded purple cabbage 1 (540 mL) can Garlic and Olive Oil Petite Cut
Grilled Zucchini, Eggplant and Red Onion: Tomatoes
1/3 C. shaved Parmesan cheese
Directions
1. To make the tacos:
2. Get a large mixing bowl: Mix in it the chicken with VH(R) Teriyaki Stir-Fry Sauce. Place
them in the fridge for 1 h.
3. Get a large bowl: Mix in it the mayonnaise, lime juice, garlic and salt. Add the cabbage and
mix them again. Allow the salad to sit for 30 min.
4. Before you do anything preheat the grill and grease it.
5. Cook the chicken breasts in the grill for 8 min on each side. Place them aside to rest for 4
min.
6. Slice the chicken breasts and place them in the middle of the tortillas, top them with
cabbage salad followed by avocado, cucumber and green onion.
7. To make the grilled pasta salad:
9. Sprinkle some salt and pepper on the zucchini, eggplant and red onion. Grease them with
13 Grilled Pasta Salad with Teriyaki Chicken Tacos
an olive oil cooking spray.
10. Grill the veggies for 4 to 6 min on each side. place them aside to cool down slightly.
11. Cook the Fusilli pasta according to the directions on the package.
12. Cut the grilled veggies into bite size pieces.
13. Place a large pan over medium heat. Cook in it the Aylmer(R) Accents(R) Garlic and Olive
Oil Petite Cut Tomatoes until they start simmering. Keep cooking them for 6 min.
14. Stir in the grilled veggies and cook them for another 6 min. Stir in the pasta with cheese.
15. Serve your grilled pasta salad with teriyaki chicken tacos warm.
16. Enjoy.
14
SAVORY TERIYAKI
Hardboiled Eggs
Prep Time: 10 mins

Calories 137 kcal
Fat 5.4 g
Carbohydrates 15g
Protein 7.7 g
Cholesterol 186 mg
Sodium 1273 mg
Ingredients
6 eggs
1/2 C. soy sauce
1/2 C. water
6 tbsp white sugar
1 tbsp dried minced onion
1/2 tsp sesame oil
Directions
1. Place a saucepan over medium heat and fill it with water. Lower into it the eggs and cook
them until they start boiling.
2. Turn off the heat and put on the lid. Allow them to sit for 12 min.
3. Remove the eggs from the water and cover them with cold water to cool down.
4. Remove the hard shells of the eggs and transfer them to a quart size mason jar.
5. Get a small saucepan: Stir in the remaining ingredients. Cook them for a few mins until the
sugar melts. Allow the marinade to lose heat for 6 min.
6. Pour the marinade all over the eggs to fill the jar. Put on the lid and place them aside to
soak for 7 h. Serve them.
7. Enjoy.
15 Savory Teriyaki Hardboiled Eggs

Saucy Prep Time: 10 mins
Teriyaki Chicken Total Time: 1 hr 15 mins
Drums Servings per Recipe: 6

Calories 308 kcal
Fat 5.7 g
Carbohydrates 55.3g
Protein 10.6 g
Cholesterol 24 mg
Sodium 2430 mg
Ingredients
1 1/2 C. white sugar 3/4 tsp ground cinnamon
1 C. soy sauce 1/4 tsp ground black pepper
1 C. water 1 1/2 lb chicken drumettes
2 tbsp ground ginger
3 cloves garlic, diced
Directions
1. Place a large pot over medium heat. Stir in it the water with sugar and soy sauce. Cook
them while stirring until the sugar melts.
2. Stir in the ginger, garlic, cinnamon, and black pepper. Cook the mix over medium high
heat until it starts boiling. Stir in the chicken drums.
3. Cook them until they start boiling again. Lower the heat to low medium and put on half a
cover. Cook them for 1 h.
4. Serve your saucy chicken drumsticks.
5. Enjoy.
16Saucy Teriyaki Chicken Drums

NUTTY TERIYAKI
Sashimi Tuna
Prep Time: 5 mins
Total Time: 1 hr

Calories 304 kcal
Fat 9.6 g
Carbohydrates 10.9g
Protein 42.9 g
Cholesterol 77 mg
Sodium 2336 mg
Ingredients
1/2 C. teriyaki sauce
1 1/2 lb sashimi grade tuna steaks 2 tsp sea salt
2 tbsp extra virgin olive oil ground black pepper to taste
1 lemon 1 carrot, grated
1 tbsp sesame seeds
Directions
1. Lay the tuna steaks in a large shallow bowl. Drizzle the teriyaki sauce all over it. Put on it
a plastic wrap and place it aside to rest for 1 h.
2. Place a large frying pan over medium heat. Heat the oil in it. Drain the tuna steaks from
the marinade and place them in the hot pan.
3. Add the marinade to the pan and drizzle the lemon juice all over the tuna steaks. Season
the steaks with some sesame seeds and cook them until they become light brown.
4. Flip the steaks and season them with some salt and pepper. Cook them until they become
light brown on the other side.
5. Serve your teriyaki tuna steaks with the juices from the pan and grated carrot.
6. Enjoy.
18 Nutty Teriyaki Sashimi Tuna

Stir Fried Prep Time: 10 mins
Teriyaki Rice Tortillas Total Time: 25 mins

Calories 540 kcal
Fat 7.8 g
Carbohydrates 100.6g
Protein 15 g
Cholesterol 0 mg
Sodium 4426 mg
Ingredients
1 C. uncooked long grain white rice 1 1/4 C. teriyaki sauce
2 C. water 3 tbsp soy sauce
2 tbsp olive oil 2 tsp garlic powder
1 onion, chopped 1/2 tsp salt
1 red bell pepper, chopped 1 tsp ground black pepper
1 small zucchini, chopped 4 (10 inch) whole wheat tortillas
1 small yellow squash, chopped
Directions
1. Cook the rice according to the directions on the package. Drain it.
2. Place a large pan over medium heat. Heat the oil in it. Cook in it the veggies for 6 to 10
min or until they become soft.
3. Add the teriyaki sauce with rice, soy sauce, garlic powder, salt and pepper. Cook them for
4 min.
4. Spoon 1/4 of the stir fry veggies rice mix to each tortilla and wrap them. Serve them
with your favorite toppings.
5. Enjoy.
19Stir Fried Teriyaki Rice Tortillas

KIKKOMAN'S TERIYAKI
Salmon Steaks
Prep Time: 10 mins
Total Time: 1 hr

Calories 358 kcal
Fat 14.6 g
Carbohydrates 12.7g
Protein 39.3 g
Cholesterol 115 mg
Sodium 1920 mg
Ingredients
3/4 C. Kikkoman Teriyaki Marinade &
Sauce
2 tbsp brown sugar, packed
1 tsp grated fresh ginger root
4 salmon steaks
Directions
1. Get s mixing bowl: Whisk in it the sugar with ginger and teriyaki sauce. Place the salmon
bags in a zip lock bag.
2. Pour the marinade all over the salmon steaks and coat them with it. Seal the bag and place
them aside to sit for 35 min.
3. Drain the salmon steaks from the marinade. Cook them the way you prefer.
4. Enjoy.
20 Kikkoman's Teriyaki Salmon Steaks

Deli Crusted Prep Time: 20 mins
Teriyaki Chicken Total Time: 18 hr 55 mins
Thighs Servings per Recipe: 4

Calories 501 kcal
Fat 24.8 g
Carbohydrates 31.5g
Protein 42.8 g
Cholesterol 126 mg
Sodium 3288 mg
Ingredients
4 large skinless, boneless chicken thighs 4 (1 oz) pieces low-fat string cheese
1 C. teriyaki sauce 4 toothpicks
1 tbsp tomato-based chili sauce 1 C. panko bread crumbs
4 servings butter-flavored cooking spray
4 slices deli ham
Directions
1. Lay the chicken thighs between two parchment papers and pound them until they
become 1/2 inch thick.
2. Get a small bowl: Mix in it the chili and teriyaki sauce. Place the chicken thighs in a large
zip lock bag and pour the marinade all over them.
3. Seal the bag and place them in the fridge for 20 h.
4. Before you do anything heat the oven to 350 F. Grease a casserole dish with butter
cooking spray.
5. Drain the chicken thighs and place them on a working place. Top each chicken thigh with
a slice of ham ad a cheese string.
6. Roll the chicken thighs around them and secure them with a toothpick. Grease the chicken
thighs with a butter flavored cooking spray and coat them with the breadcrumbs.
7. Place them in the greased baking dish and grease them again with the cooking spray.
Cook them for 38 min. Serve your chicken thighs warm.
8. Enjoy.
21Deli Crusted Teriyaki Chicken Thighs

FALL OFF THE BONE
Teriyaki Chicken
Prep Time: 20 mins
Total Time: 40 mins

Calories 352 kcal
Fat 11.4 g
Carbohydrates 31g
Protein 30.7 g
Cholesterol 103 mg
Sodium 1009 mg
Ingredients
3/4 C. brown sugar
3/4 C. reduced-soy sauce 1 C. chicken stock
1/4 C. cider vinegar 3 lb boneless, skinless chicken thighs
2 tbsp ground ginger 2 tbsp cornstarch (optional)
2 tbsp garlic powder 2 tbsp cold water (optional)
1 tsp ground black pepper
1 (20 oz) can crushed pineapple
Directions
1. Get a medium mixing bowl: Mix in it the brown sugar, soy sauce, cider vinegar, ginger,
garlic powder, pepper, crushed pineapple and juice, and chicken stock to make the sauce.
2. Lay the chicken thighs in a pressure cooker and cover it with the teriyaki sauce. Stir them
well.
3. Put on the lid and bring the pot to high pressure. Lower the heat and cook them for 20
min on high pressure.
4. Get a small bowl: Mix in it the water with cornstarch.
5. Use the quick method to release the pressure. Drain the chicken thighs and place them
aside. Place a piece of foil over them to maintain their heat.
6. Stir the cornstarch mix into the pot with the sauce. Cook them until they start boiling. Keep
boiling the sauce while stirring until it becomes thick to your liking.
7. Spoon the sauce over the chicken thighs then serve them warm.
8. Enjoy.
23 Fall Off The Bone Teriyaki Chicken

Japanese Teriyaki Prep Time: 15 mins
Chicken Thighs Total Time: 1 hr 15 mins

Calories 289 kcal
Fat 12.4 g
Carbohydrates 12.7g
Protein 21.2 g
Cholesterol 72 mg
Sodium 1510 mg
Ingredients
1 C. soy sauce 2 tsp finely grated ginger
1 C. sake 10 skinless, boneless chicken thighs
1/2 C. mirin (Japanese sweet wine) 1 tsp vegetable oil, or as needed
1/4 C. brown sugar
3 green onions, chopped, white and dark
green parts separated
Directions
1. Place a small saucepan over medium heat: Stir it the soy sauce, sake, mirin, brown sugar,
white parts of green onions, and ginger. Cook them until they start simmering.
2. Transfer the marinade to a bowl and place it aside to lose heat for 6 min.
3. Place the chicken thighs in a zip lock and pour half of the marinade on it. Seal the bag
and coat the chicken with it. Place it in the fridge for 45 min.
4. Before you do anything preheat the oven broiler. Place the rack 6 inches away from the
heat. Cover a baking pan with a piece of foil and grease it with oil.
5. Drain the chicken thighs and place them in on the baking sheet. Cook them in the oven
broiler for 6 min on each side.
6. Brush Coat the chicken thighs with some of the remaining marinade. Broil them for 13 min
while brushing them with the marinade every 2 min.
7. Serve your teriyaki chicken thighs warm.
8. Enjoy.
24Japanese Teriyaki Chicken Thighs

TROPICAL TERIYAKI
Beef Burgers
Prep Time: 25 mins
Total Time: 45 mins

Calories 675 kcal
Fat 26.3 g
Carbohydrates 65.3g
Protein 41.9 g
Cholesterol 196 mg
Sodium 2650 mg
Ingredients
cooking spray
2 slices canned pineapple, drained 1 egg
3/4 lb ground beef 1 (1 inch) piece fresh ginger, minced
1/2 C. plain bread crumbs 1 1/2 tsp Asian seasoning blend
1/2 (8 oz) can sliced water chestnuts, 1/2 tsp onion powder
drained and chopped 1/4 tsp garlic powder
1/4 C. teriyaki sauce 1/2 C. shredded lettuce, divided
2 hamburger buns, split
Directions
1. Before you do anything preheat the oven broiler and place the rack 6 inches away from
the heat. Grease the rack.
2. Lay the pineapple slices on the baking pan and cook them in the oven for 1 min on each
side. Place them aside.
3. Get a large mixing bowl: Add the beef, bread crumbs, water chestnuts, teriyaki sauce, egg,
minced ginger, Asian seasoning blend, onion powder, and garlic powder. Mix them well.
4. Divide the mix in half and shape each half into a Pattie. Place them on the greased rack
and cook them in the oven for 8 min on each side.
5. Lay the lettuce on the bottom buns and top them with the beef patties with broiled
pineapple. Top them with the upper buns and serve them warm.
6. Enjoy.
25 Tropical Teriyaki Beef Burgers

Kikkoman's Prep Time: 10 mins
Teriyaki Meatballs Total Time: 1 hr
Bites Servings per Recipe: 12

Calories 185 kcal
Fat 9.7 g
Carbohydrates 6.7g
Protein 16.5 g
Cholesterol 52 mg
Sodium 382 mg
Ingredients
2 tbsp minced onion 1 C. Kikkoman Panko Bread Crumbs
1/4 C. Kikkoman Teriyaki Marinade & Kikkoman Teriyaki Baste & Glaze
Sauce
2 lb lean ground beef
Directions
1. Get a large mixing bowl: Add to it the onion, Teriyaki sauce, Panko and ground. Mix them
well and shape them into 1 inch meatballs.
2. Before you do anything heat the oven to 325 F.
3. Place the meatballs on a greased and lined up baking pan. Cook them in the oven for 22
min.
4. Get a large bowl: Stir in it the hot meatballs with the teriyaki baste and glaze. Serve them
warm.
5. Enjoy.
26Kikkoman's Teriyaki Meatballs Bites

CHEESY TERIYAKI
Chicken Breasts
Prep Time: 15 mins
with Steamed Servings per Recipe: 4

Calories 312 kcal
Asparagus Fat
Carbohydrates 12.8g
10.8 g
Protein 36.8 g
Cholesterol 93 mg
Sodium 2185 mg
Ingredients
3/4 C. honey teriyaki sauce
1/4 C. white wine
4 skinless, boneless chicken breast halves
16 spears fresh asparagus
4 slices Swiss cheese
Directions
1. Get a large mixing bowl: Stir in it the honey teriyaki sauce and wine. Dip in it the chicken
and place a plastic wrap on top to cover it. Place it in the fridge for 2 h to 8 h.
2. Before you do anything preheat the oven to 375 F. Lined up a casserole dish with a piece
of foil.
3. Drain the chicken from the marinade. Place the chicken breasts in the casserole dish and
cook it for 17 min.
4. Bring a pot of water to a boil. Place on it a steamer and put the asparagus spears in it.
Steam them for 5 min.
5. Arrange 4 asparagus spears on each chicken breast and place a slice of cheese on top.
Cook them n the oven for 12 min. Serve them warm.
6. Enjoy.
28 Cheesy Teriyaki Chicken Breasts with Steamed Asparagus

Pineapple Tuna Prep Time: 18 mins
Teriyaki Packets Total Time: 18 mins

Calories 331 kcal
Fat 7.3 g
Carbohydrates 29.9g
Protein 37.4 g
Cholesterol 54 mg
Sodium 1339 mg
Ingredients
2 sheets (12x18-inches each) Reynolds 1/4 tsp salt
Wrap(R) Non-Stick Foil 1 C. frozen mixed vegetables for stir fry (any
2 (5 oz) tuna or swordfish steaks combination)
1 (8 oz) can pineapple chunks in juice,
drained
2 tbsp teriyaki sauce
1/2 tsp grated fresh ginger
Directions
1. Before you do anything to 450 F.
2. Place a steak of tuna in the middle of a foil sheet. Place on it half of the pineapple.
3. Get a small bowl: Whisk in it the teriyaki sauce, ginger and salt. Drizzle half of the mix
over the steak and pineapple.
4. Place half of stir fry veggies mix on the side and wrap the foil sheet on top of them.
Repeat the process with the remaining steak and ingredients.
5. Place the steaks packets over a baking sheet and cook them in the oven for 19 min. Serve
them warm.
6. Enjoy.
29Pineapple Tuna Teriyaki Packets

CHEDDAR TERIYAKI
Beef Burgers
Prep Time: 10 mins
Total Time: 20 mins

Calories 600 kcal
Fat 35.4 g
Carbohydrates 36.3g
Protein 30.8 g
Cholesterol 99 mg
Sodium 1172 mg
Ingredients
1 lb ground beef
1/4 C. teriyaki marinade sauce
1 (3 oz) can French-fried onions
4 slices Cheddar cheese
4 hamburger buns, split
Directions
1. Before you do anything preheat the grill. Grease its grates
2. Get a mixing bowl: Add the teriyaki marinade with onion and beef. Mix them well. Shape
the mix into 4 burgers.
3. Grill the beef burgers for 6 min on each side. Assemble your burgers with buns and
cheese then serve them warm.
4. Enjoy.
30 Cheddar Teriyaki Beef Burgers

Hawaiian Cheesy Prep Time: 30 mins
Teriyaki Pizza Total Time: 2 hr

Calories 425 kcal
Fat 14.3 g
Carbohydrates 49.5g
Protein 23.4 g
Cholesterol 60 mg
Sodium 2306 mg
Ingredients
1 (15 oz) can pineapple chunks - drained 1 C. teriyaki sauce
with juice reserved 1 small sweet onions, thinly sliced
2 skinless, boneless chicken breast halves 1 C. shredded Cheddar cheese
- cut into bite-size pieces 1 C. crumbled feta cheese
1 tsp minced garlic
2 (10 oz) cans refrigerated pizza crust
dough
Directions
1. Get a small baking pan: Stir in it the pineapple juice, chicken, and garlic. Place in it the
fridge for 1 h 10 min.
2. Before you do anything preheat the oven to 400 F.
3. Drain the chicken and toss it with the garlic in a heated and greased pan for 6 min.
4. Lay the pizza dough on a baking pan and cook it in the oven for 8 min. Pull it out from
the oven.
5. Spread a thin layer of teriyaki sauce on the pizza crust. Top it with onion, cheddar cheese,
chicken, pineapple chunks, and feta cheese.
6. Cook it in the oven for 17 min. Serve it warm.
7. Enjoy.
31Hawaiian Cheesy Teriyaki Pizza

SAVORY TERIYAKI
Fish Marinade
Prep Time: 5 mins
Total Time: 30 mins

Calories 107 kcal
Fat 0g
Carbohydrates 26.7g
Protein 1.5 g
Cholesterol 0 mg
Sodium 1206 mg
Ingredients
2 C. soy sauce
3/4 C. brown sugar, divided
3/4 C. white sugar, divided
8 green onions, cut into 1 1/2 inch sections
4 slices fresh ginger root
1 clove garlic, chopped
1 C. honey
Directions
1. Place a large saucepan over medium heat. Stir in it the soy sauce, 1/2 C. brown sugar, 1/2
C. white sugar, green onions, ginger and garlic.
2. Bring the mix to a gentle boil. Lower the heat and cook the marinade for 16 min.
3. Stir in the rest of the ingredients. Cook the marinade until it starts boiling. Boil the
marinade until it rises and foam forms on top.
4. Turn off the heat and place the marinade aside to lose heat. Use it.
5. Enjoy.
33 Savory Teriyaki Fish Marinade

Baked Prep Time: 10 mins
Teriyaki Tofu Total Time: 1 d 1 h 30 m

Calories 272 kcal
Fat 7.5 g
Carbohydrates 31.5g
Protein 22.2 g
Cholesterol 0 mg
Sodium 5532 mg
Ingredients
1 (12 oz) package firm tofu
1 C. chopped fresh pineapple
2 C. teriyaki sauce
Directions
1. Slice the tofu into dices. Stir the tofu dices in a casserole dish with teriyaki sauce and
pineapple. Place the mix in the fridge for 1 h 10 min.
3. Place the tofu and pineapple casserole dish in the oven then cook them for 22 min. Serve
your teriyaki tofu warm.
4. Enjoy.
34Baked Teriyaki Tofu

TROPICAL CHERRY
Teriyaki Chicken
Prep Time: 25 mins
Total Time: 25 mins
Kabobs Servings per Recipe: 8

Calories 213 kcal
Fat 6.3 g
Carbohydrates 13.7g
Protein 25.1 g
Cholesterol 65 mg
Sodium 520 mg
Ingredients
1/3 C. low-teriyaki sauce, plus reserve for
brushing 2 red or green bell peppers, cut into 1 1/2-
1 (20 oz) can Pineapple chunks, drained; inch pieces
reserve 2 tbsp
2 tbsp vegetable oil
2 lb chicken breast, cut into 1-inch cubes
1 basket cherry tomatoes
Directions
1. Get a small bowl: Mix in it 1/2 C. teriyaki sauce, 2 tbsp pineapple juice and oil.
2. Get a shallow casserole dish: Toss in it the teriyaki sauce mix with chicken. Place it in the
fridge for 1 h 10 min.
3. Before you do anything preheat the grill. Grease it.
4. Thread the pineapple with veggies and chicken pieces into skewers while alternating them.
5. Grill the chicken kabobs for 17 min while stirring them often and brushing them with the
marinade every once in a while.
6. Serve your kabobs warm.
7. Enjoy.
35 Tropical Cherry Teriyaki Chicken Kabobs

Saucy Orange Prep Time: 15 mins
Teriyaki Chicken Total Time: 40 mins
Breast Servings per Recipe: 6

Calories 300 kcal
Fat 7.5 g
Carbohydrates 25.2g
Protein 27 g
Cholesterol 67 mg
Sodium 1457 mg
Ingredients
2 tbsp canola oil 2 tsp minced garlic
6 skinless, boneless chicken breast halves 1 tsp minced fresh ginger root
3/4 C. teriyaki sauce 4 green onions, cut into 1/2-inch pieces
3/4 C. broth
1/2 C. orange marmalade
Directions
1. Place a large pan over medium heat. Heat the oil in it. Add the chicken breasts and cook
them for 7 min on each side.
2. Get a small bowl: Mix in it the teriyaki sauce, broth, orange marmalade, garlic, ginger, and
green onions. Pour the mix all over the chicken breasts.
3. Put on the lid and lower the heat. Cook the teriyaki chicken breasts for 16 min. Serve
them warm.
4. Enjoy.
36Saucy Orange Teriyaki Chicken Breast

HERBED TERIYAKI
Sirloin Kabobs
Prep Time: 30 mins
Total Time: 3 h 20 mins

Calories 231 kcal
Fat 8.8 g
Carbohydrates 7g
Protein 28.3 g
Cholesterol 65 mg
Sodium 998 mg
Ingredients
2 lb boneless beef top sirloin steak, about
1-inch thick 1 red bell pepper, cut into 1-inch squares
1/2 C. Kikkoman Teriyaki Marinade & 1/2 red onion, chunked
Sauce Metal or bamboo skewers
2 tbsp Dijon-style mustard
2 tbsp chopped fresh rosemary leaves
1 zucchini, cut into 1/2-inch-thick rounds
Directions
1. Cut the sirloin into 1 inch dices.
2. Get a large zip lock bag: Combine in it the rosemary, teriyaki sauce, beef and veggies. Seal
the bag and shake them to coat. Place the mix in the fridge for 2 h 10 min.
3. Before you do anything preheat the grill.
4. Thread the marinated beef and veggies while alternating between them into skewers. Grill
them for 7 min on each side. Serve your kabobs warm.
5. Enjoy.
38 Herbed Teriyaki Sirloin Kabobs

Mirin Prep Time: 15 mins
Teriyaki Chicken Total Time: 50 mins
Bake Servings per Recipe: 4

Calories 315 kcal
Fat 2.9 g
Carbohydrates 39.9g
Protein 28.1 g
Cholesterol 67 mg
Sodium 2185 mg
Ingredients
2 tbsp cornstarch 1/4 tsp red pepper flakes
2 tbsp water 4 skinless, boneless chicken breast halves
1 C. low-soy sauce
1/2 C. white sugar
1/4 C. mirin or broth
4 tsp grated fresh ginger
Directions
2. Get a small bowl: Mix in it the cornstarch with water. Place it aside.
3. Place a heavy saucepan over medium heat: Mix in it the soy sauce, sugar, mirin, ginger,
garlic, and red pepper flakes. Bring them to a simmer.
4. Add the cornstarch mix. Stir them well. Cook them sauce until it starts boiling. Lower the
heat and cook the sauce for 12 min until it becomes thick.
5. Lay the chicken breasts in a greased casserole dish. Pour the sauce all over them. Cook
them in the oven for 28 min. Serve your teriyaki chicken bake warm.
6. Enjoy.
39Mirin Teriyaki Chicken Bake

CHINESE TERIYAKI
Tuna Steaks
Prep Time: 15 mins
Total Time: 55 mins

Calories 227 kcal
Fat 5.1 g
Carbohydrates 1.5g
Protein 40.4 g
Cholesterol 77 mg
Sodium 329 mg
Ingredients
2 tbsp light soy sauce
1 tbsp Chinese rice wine
1 tbsp minced fresh ginger root
1 large clove garlic, minced
4 (6 oz) tuna steaks (about 3/4 inch thick)
Directions
1. Get a shallow bowl: Mix in it the soy sauce, rice wine, ginger, and garlic. Dip in it the tuna
steaks and coat them with it.
2. Place a plastic wrap to cover them the bowl and place it in the fridge for 35 min.
3. Preheat the grill.
4. Drain the tuna steaks from the marinade and coat them with the vegetable oil. Grill them
for 7 min on each side. Serve them warm.
5. Enjoy.
40 Chinese Teriyaki Tuna Steaks

Honey Prep Time: 10 mins
Teriyaki Steaks Total Time: 2 h 25 mins

Calories 297 kcal
Fat 18.1 g
Carbohydrates 13.5g
Protein 19.6 g
Cholesterol 60 mg
Sodium 992 mg
Ingredients
2 tbsp soy sauce 1/4 tsp onion powder
2 tbsp water 1/4 tsp garlic powder
1 tbsp white sugar 1/8 tsp ground ginger
1 1/2 tsp honey 2 (6 oz) lean beef rib eye steaks
1 1/2 tsp Worcestershire sauce
1 1/4 tsp distilled white vinegar
1 tsp olive oil
Directions
1. Get a large bowl: Mix in it the soy sauce, water, sugar, honey, Worcestershire sauce,
vinegar, olive oil, onion powder, garlic powder, and ground ginger to make the teriyaki
sauce.
2. Dip in it the steaks and place them aside to sit for 3 h.
3. Place a large pan over medium heat. Heat some oil in it. Cook in it the steaks for 8 min on
each side. Serve them warm.
4. Enjoy.
41Honey Teriyaki Steaks

WOODSY
Grilled Teriyaki
Prep Time: 3 h
Total Time: 3 h 20 m
Salmon Servings per Recipe: 4

Calories 501 kcal
Fat 24.5 g
Carbohydrates 21.9g
Protein 45.7 g
Cholesterol 133 mg
Sodium 813 mg
Ingredients
1/3 C. apple juice
1/3 C. maple syrup
3 tbsp soy sauce
2 tbsp finely chopped onion
4 (8 oz) salmon fillets
Directions
1. Get a mixing bowl: Stir in it the apple juice, maple syrup, soy sauce, onion and garlic to
make the marinade.
2. Get a large zip lock bag: Pour in it half of the marinade. Add the salmon fillets and seal the
bag then shake it to coat. Place it in the fridge for 4 h.
3. Preheat the grill.
4. Drain the salmon fillet and discard the marinade in the bag. Cook the salmon fillets on the
grill for 8 min on each side while basting them with the reserved half of the marinade.
5. Serve your salmon fillets warm.
6. Enjoy.
43 Woodsy Grilled Teriyaki Salmon

Salty and Sweet Prep Time: 15 mins
Teriyaki Beef Jerky Total Time: 12 h 15 mins

Calories 207 kcal
Fat 4.3 g
Carbohydrates 28.5g
Protein 13.4 g
Cholesterol 26 mg
Sodium 3068 mg
Ingredients
2 C. teriyaki sauce 2 cloves garlic
1 C. soy sauce 2 lb beef round, cut into 1/2-inch thick strips
1 C. brown sugar
1 dash Worcestershire sauce
1/4 lb fresh pineapple, peeled
Directions
1. Get a large mixing bowl: Stir in it the teriyaki sauce, soy sauce, brown sugar, and
Worcestershire.
2. Get a food processor: Add the garlic with pineapple. Blend them smooth. Transfer the mix
to the teriyaki sauce mix.
3. Transfer the sauce mix to a large zip lock bag with beef strips. Seal the bag and place it in
the fridge for 7 h.
4. Before you do anything preheat the smoker to 245 F.
5. Remove the beef strips from the marinade and smoke them for 7 to 9 h until they become
chewy. Serve it or store it.
6. Enjoy.
44Salty and Sweet Teriyaki Beef Jerky

NUTTY SPRING
Teriyaki Chicken
Prep Time: 10 m
Total Time: 20 m
Tortillas Servings per Recipe: 4

Calories 495 kcal
Fat 22.2 g
Carbohydrates 40.7g
Protein 32.9 g
Cholesterol 84 mg
Sodium 774 mg
Ingredients
1 C. shredded purple cabbage
1/2 C. shredded carrots* 3 green onions, diagonally cut into 1-inch
2 squares Land O'Lakes(R) Teriyaki Saute pieces
Express(R) 4 (8 inch) flour tortillas, warmed
1 lb boneless, skinless chicken breasts, cut
into strips
1/2 C. cashews
Directions
1. Get mixing bowl: Stir in it the carrot with cabbage.
2. Place a large pan over medium heat. Melt in it the Saute Express(R) squares until bubbles
start coming out.
3. Stir in the chicken and cook it for 6 min. Stir in the onion with cashews. Cook them for 3
min.
4. Transfer 1/4 of the chicken mix to each tortilla and top it with 1/4 of the cabbage and
carrot mix. Roll the tortillas tightly then serve the with your favorite dip.
5. Enjoy.
45 Nutty Spring Teriyaki Chicken Tortillas

Teriyaki Prep Time: 10 mins
Zoodles and Spring Total Time: 22 mins
Veggies Stir Fry Servings per Recipe: 2

Calories 165 kcal
Fat 7.7 g
Carbohydrates 21.5g
Protein 6.5 g
Cholesterol 0 mg
Sodium 461 mg
Ingredients
1 tbsp olive oil 1 head baby bok choy, chopped
2 tbsp teriyaki sauce, divided 1 large zucchini, cut into long strands
1 large carrot, thinly sliced 1 tsp garlic powder
1/2 large green bell pepper, thinly sliced
1/4 large yellow onion, thinly sliced
Directions
1. Place a large pan over medium heat. Heat the oil in it. Add the carrot, bell pepper, and
onion. Cook them for 6 min.
2. Add the bok choy with garlic powder and the rest of teriyaki sauce. Cook them for 8 min
while stirring them often. Serve your Zoodles stir fry warm.
3. Enjoy.
46Coconut Teriyaki Zoodles and Spring Veggies Stir Fry

ASIAN TERIYAKI
Chicken with
Prep Time: 15 m
White Rice Servings per Recipe: 5

Calories 388 kcal
Fat 11.9 g
Carbohydrates 41.5g
Protein 27.7 g
Cholesterol 67 mg
Sodium 785 mg
Ingredients
1/4 C. soy sauce
1 C. water 5 skinless, boneless chicken breast halves
1/3 C. maple syrup 1 C. brown rice
3 tbsp dark sesame oil 2 C. water
2 cloves garlic, crushed 2 tbsp cornstarch
Directions
1. Get a large mixing bowl: Combine in it the soy sauce, 1 C. water, maple syrup, sesame oil,
garlic, ginger, and pepper. Mix them well. Reserve 1/3 C. of the marinade.
2. Get a large zip lock bag: Pour in it 2/3 of the marinade. Place in it the chicken breasts
halves and seal it. Shake them to coat.
3. Cook the rice according to the directions on the package.
4. Before you do anything preheat the oven broiler. Grease a casserole dish.
5. Drain the chicken from the marinade and place it in the casserole dish. Cook it in the oven
for 8 to 10 min on each side while basting it with the reserved marinade.
6. Pour the marinade from the bag into a small saucepan. Add to it the cornstarch and whisk
them well. Cook it until it becomes thick to make the sauce.
7. Serve your chicken breasts with the white rice and teriyaki sauce warm.
8. Enjoy.
48 Asian Teriyaki Chicken with White Rice

Teriyaki Prep Time: 20 mins
Chicken Rice Stir Fry Total Time: 40 mins

Calories 246 kcal
Fat 6.5 g
Carbohydrates 33.8g
Protein 12 g
Cholesterol 51 mg
Sodium 803 mg
Ingredients
1/2 lb boneless skinless chicken breasts 4 C. cold cooked rice
2 tbsp vegetable oil 3 tbsp teriyaki sauce
3 green onions and tops, chopped
1 carrot, julienned
1 egg, beaten
Directions
1. Slice the chicken breasts into thin strips.
2. Place a large skillet over medium heat. Heat the oil in it. Cook in it the carrot with onion
and chicken for 4 min.
3. Stir in the egg and cook them for 2 min. Add the rice and cook them for 4 min while
stirring often.
4. Stir in the teriyaki sauce. Turn off the heat and serve your stir fry right away.
5. Enjoy.
49Teriyaki Chicken Rice Stir Fry

TERIYAKI TURKEY
Beach Burgers
Prep Time: 25 m
Total Time: 25 m

Calories 797 kcal
Fat 28.4 g
Carbohydrates 92.5g
Protein 47.6 g
Cholesterol 114 mg
Sodium 1748 mg
Ingredients
1 (20 oz) can Pineapple Slices
2 lb ground turkey or chicken
1 tsp grated fresh ginger
1/2 C. panko bread crumbs
8 whole grain hamburger buns
8 slices cheddar or monterey jack cheese
Directions
1. Before you do anything preheat the grill.
2. Remove the pineapple slices from their liquid. Reserve 1/2 C. of the liquid. Leave 2 slices of
pineapple aside to snack on.
3. Get a small bowl: Mix in it teriyaki sauce and reserved pineapple juice .
4. Get a large bowl: Mix in it the turkey, ginger, bread crumbs and 1/4 C. teriyaki mixture.
Form the mix into 8 burgers.
5. Cook the burgers in the grill for 7 to 10 min on each side while basting them with the
remaining teriyaki sauce. Grill the pineapple slices until they become golden brown.
6. Assemble your burgers with grilled pineapple, and cheese slices. Serve them warm right
away.
7. Enjoy.
50 Teriyaki Turkey Beach Burgers

Cauli-Rice Prep Time: 25 mins
with Glazed Tofu Total Time: 51 mins

Calories 330 kcal
Fat 15.9 g
Carbohydrates 32g
Protein 20.3 g
Cholesterol 0 mg
Sodium 3658 mg
Ingredients
2 heads cauliflower, separated into florets twelve 1/2-inch-thick slices
3 tbsp olive oil 3 green onions, chopped
1/2 tsp garlic salt
1/2 tsp freshly ground black pepper
1 (12 oz) bottle teriyaki glaze (such as
Kikkoman(R))
1 (16 oz) package extra-firm tofu, cut into
Directions
1. Before you do anything preheat the oven broiler.
2. Get a large mixing bowl: Toss in it the cauliflower florets, olive oil, garlic salt, and pepper.
3. Place the cauliflower florets on a lined up baking sheet. Broil them for 20 min while
stirring them every 10 min.
4. Get a food processor: Add the roasted cauliflower and pulse it several times until it
becomes like rice. Transfer it to a serving bowl and cover it with a piece of foil.
5. Coat the tofu slices with teriyaki glaze. Place them on a roasting rack and grill them in the
oven for 2 min on each side.
6. Serve your glazed tofu with the cauliflower rice warm.
7. Enjoy.
51Cauli-Rice with Glazed Tofu

SIRLOIN
Kabobs
Prep Time: 10 m

Calories 277 kcal
Fat 12.9 g
Carbohydrates 19.7g
Protein 20.2 g
Cholesterol 60 mg
Sodium 725 mg
Ingredients
1/4 C. packed light brown sugar
3 tbsp soy sauce 1 (19 oz) can pineapple chunks, drained
2 large garlic cloves, crushed 1 green bell pepper, cut into large chunks
2 tsp dark sesame oil 1 red bell pepper, cut into large chunks
1/2 tsp ground ginger 4 skewers
1 lb boneless beef top sirloin, cut into bite
sized cubes
Directions
1. Get a small mixing bowl: Add the brown sugar, soy sauce, garlic, sesame oil, and ground
ginger. Mix them well.
2. Pour the mix into a large zip lock bag with beef dices. Seal the bag and shake it to coat.
Place it in the fridge for 2 h 30 min.
4. Drain the beef dices from the marinade. Thread the beef dices with veggies into skewers
while alternating between them.
5. Cook the kabobs on the grill for 12 to 17 min while turning them often. Serve your kabobs
warm.
6. Enjoy.
53 Sirloin Kabobs
Summer Teriyaki Prep Time: 30 mins
Lime Salad Total Time: 3 h 50 mins

Calories 467 kcal
Fat 31.7 g
Carbohydrates 22.5g
Protein 26.3 g
Cholesterol 54 mg
Sodium 2966 mg
Ingredients
4 skinless, boneless chicken breast halves 1 tsp salt
1 C. orange juice 1/2 tsp ground black pepper
1 C. soy sauce 4 cloves garlic
1 (12 fluid oz) can or bottle lemon-lime 2 heads romaine lettuce
flavored carbonated beverage 2 tomatoes, chopped
1 lemon, juiced 1/3 C. mozzarella cheese
3/4 C. vegetable oil 1/4 C. grated Parmesan cheese
Directions
1. Get a large mixing bowl: Stir in it the chicken with the orange juice, soy sauce and
lemon-lime carbonated beverage. Place it in the fridge for 2 h to an overnight.
2. Get a small bowl: Mix in it the lemon juice, vegetable oil, salt, pepper and garlic cloves.
Place it in the fridge until ready to use.
4. Cook the chicken breasts on the grill for 7 to 10 min on each side.
5. Discard the garlic from the dressing. Cut the grilled chicken breasts into strips.
6. Toss the chicken with lettuce, tomatoes, mozzarella, Parmesan in a large serving bowl.
Drizzle the marinade on top then serve it right away.
7. Enjoy.
54Summer Teriyaki Lime Salad

JAPANESE
Broccoli Florets
Prep Time: 8 m
Total Time: 20 m
Roast Servings per Recipe: 4

Calories 50.9
Fat 0.4g
Cholesterol 0.0mg
Sodium 214.2mg
Carbohydrates 9.9g
Protein 3.9g
Ingredients
500 g broccoli, cut into florets
4 garlic cloves, chopped
1 tbsp teriyaki sauce
fresh ground black pepper
olive oil flavored cooking spray
Directions
1. Before you do anything preheat the oven to the hottest setting. Cover a baking sheet with
some parchment paper.
2. Clean the broccoli with cold water, drain it and pat it dry.
3. Get a large mixing bowl: Toss in it the broccoli with garlic, teriyaki sauce, a pinch of salt
and pepper.
4. Spread the mix on the lined up baking sheet. Roast the broccoli in the oven for 7 min. Flip
the broccoli florets and cook them for another 7 min then serve it warm.
5. Enjoy.
55 Japanese Broccoli Florets Roast

Classic Grilled Prep Time: 8 hr
Teriyaki Salmon Total Time: 8 h 15 mins

Calories 272.8
Fat 5.0g
Cholesterol 52.3mg
Sodium 2845.8mg
Carbohydrates 28.6g
Protein 27.6g
Ingredients
1 lb salmon fillet
1 C. teriyaki sauce or 1 C. teriyaki
marinade
1/4 C. honey
Directions
1. Get a large bag: Place it in the salmon fillets with teriyaki sauce. Seal the bag and shake it
to coat.
3. Remove the salmon fillets from the marinade. Cook it on the grill with skin side facing up
for 4 min.
4. Rotate the fillet on the other side and cook it for another 4 min. Flip the salmon fillet and
brush it with honey. Cook it for 7 min then serve it warm.
5. Enjoy
56Classic Grilled Teriyaki Salmon

TASTY TERIYAKI
Beef Meatballs
Prep Time: 10 m
Total Time: 35 m

Calories 174.8
Fat 11.3g
Cholesterol 51.4mg
Sodium 510.6mg
Carbohydrates 2.2g
Protein 14.8g
Ingredients
1 lb ground beef
2 green onions, chopped
1/2 tsp grated gingerroot (optional)
garlic salt
Directions
2. Get a large mixing bowl: Combine in it all the ingredients. Mix them well. Shape the mix
into 1 inch meatballs.
3. Place the meatballs on a lined baking sheet. Cook them in the oven for 28 min. Serve them
warm.
4. Enjoy.
58 Tasty Teriyaki Beef Meatballs

Herbed Teriyaki Prep Time: 10 mins
Potato Quarters Total Time: 26 mins

Calories 129.9
Fat 2.4g
Cholesterol 6.1mg
Sodium 166.5mg
Carbohydrates 24.7g
Protein 3.0g
Ingredients
1 1/2 lbs red skinned new potatoes ( tiny 1 dash black pepper, to taste
sized, about 10) 1 dash cayenne pepper, to taste
1 tbsp butter or 1 tbsp margarine, cut into 1 tsp fresh rosemary, minced (optional)
pieces sour cream, to garnish (optional)
1 tbsp bottled teriyaki sauce
1/4 tsp garlic salt, to taste
1/4 tsp italian seasoning, crushed
Directions
1. Clean the potatoes and slice them into quarters. Place it in a microwave proof pan.
2. Add to it the remaining ingredients except for the rosemary and mix them. Put on the lid
and microwave them for 17 min on high or until the potatoes becomes soft.
3. Stir in the rosemary then serve your potato casserole warm.
4. Enjoy.
59Herbed Teriyaki Potato Quarters

ITALIAN CHICKEN
Breast Teriyaki
Prep Time: 10 m
Total Time: 20 m
with Cashew Rice Servings per Recipe: 4

Calories 659.9
Fat 30.8g 47
Cholesterol 72.6mg
Sodium 3312.8mg
Carbohydrates 64.0g
Protein 32.4g
Ingredients
1 C. teriyaki sauce
3/4 C. pineapple juice 1 -1 1/2 lb boneless chicken breast
1/2 C. brown sugar cooked rice ( 4 servings)
1/2 C. vinegar 1 (4 oz) cans crushed pineapple
1 tsp garlic powder 3/4 C. cashew pieces
1/4 C. Worcestershire sauce various cooked vegetables, your choice
1/2 C. Italian salad dressing
Directions
1. Place a medium saucepan over medium heat: Stir in it the teriyaki sauce with brown
sugar, vinegar, pineapple juice, Worcestershire sauce, Italian salad dressing and garlic
powder.
2. Cook them until they start boiling to make the marinade.
3. Get a large zip lock bag: Pour in it half of the marinade with the chicken breasts. Seal the
bag and shake it to coat. Place it in the fridge for an overnight.
5. Cook the rice according to the directions on the package.
6. Drain the chicken and grill the chicken breasts for 8 to 10 min on each side.
7. Get a large mixing bowl: Toss the pineapple with 3/4 C. of cashews and rice.
8. Pour the reserved half of the marinade in a small saucepan. Heat for 5 min.
9. Serve your grilled chicken with the pineapple rice and teriyaki sauce.
10. Enjoy.
60 Italian Chicken Breast Teriyaki with Cashew Rice

Glazed and Grilled Prep Time: 15 mins
Teriyaki Swordfish Total Time: 3 hr 15 mins

Calories 304.9
Fat 13.8g
Cholesterol 66.3mg
Sodium 1533.6mg
Carbohydrates 7.3g
Protein 36.0g
Ingredients
2 tbsp canola oil 1/2 C. teriyaki sauce
1/4 C. chopped white onion 1/4 honey
2 -3 minced garlic cloves 4 (6 oz) center cut swordfish steaks
1 1/2 tsp grated fresh ginger
Directions
1. Place a saucepan over medium heat. Heat the oil in it. Cook in it the onion, garlic and
ginger for 4 min.
2. Stir in the honey with teriyaki sauce. Cook them until they start boiling while stirring all
the time. Lower the heat and cook them for 3 min.
3. Place the sauce aside to lose heat. Reserve 1/4 of the sauce.
4. Get a large zip lock bag: Place in it the remaining sauce with swordfish steaks. Seal the
bag and shake it to coat. Place it in the fridge for 2 h 30.
5. Before you do anything preheat the grill for 6 min and grease it.
6. Drain the swordfish from the sauce. Cook the swordfish steaks in the grill for 5 min on
each side.
7. Remove the steaks from the grill and spray them with a cooking spray. Wipe the grill
clean.
8. Cook the swordfish for 4 min on each side with basting them with the reserved sauce.
Serve your swordfish steaks warm.
9. Enjoy.
61Glazed and Grilled Teriyaki Swordfish

APPLE MAHI MAHI
Teriyaki With Fruity
Prep Time: 45 m
Total Time: 55 m
Jalapeno Salsa Servings per Recipe: 4

Calories 324.5
Fat 8.4g
Cholesterol 8.4g
Sodium 148.9mg
Carbohydrates 1297.8mg
Protein 17.4g
Ingredients
Salsa:
1 large ripe mango 1/4 C. apple cider
1/4 C. finely chopped red onion 1 tbsp vegetable oil
1 tbsp vegetable oil 1 tbsp light brown sugar
1 tbsp fresh lime juice 1 tsp grated fresh ginger
1 tbsp finely chopped of fresh mint 1 tsp minced garlic
1 tsp minced jalapeno pepper, with seeds 4 mahi mahi fillets, about 6 oz. each and 1
1/4 tsp kosher salt inch thick
Marinade: vegetable oil
1/4 C. soy sauce
Directions
1. To make the salsa:
2. Peel the mango and cut it into 1/4 inch dices.
3. Get a serving bowl: Toss it in the mango dices with the rest of the ingredients. Place it in
the fridge until ready to serve.
4. To make the mahi mahi fillets:
5. Get a small bowl: Mix in it the soy sauce, cider, vegetable oil, light brown sugar, fresh
ginger, and minced garlic to make the marinade.
6. Get a large zip lock bag: Place in it the mahi mahi fillets and marinade. Seal it and shake it
to coat. Place it in the fridge for 28 min.
8. Drain the mahi mahi fillet. Spray them on both sides with a cooking spray. Cook them in
the grill for 4 to 6 min on each side.
9. Serve your teriyaki mahi mahi fillets with the jalapeno salsa.
10. Enjoy.
63 Apple Mahi Mahi Teriyaki With Fruity Jalapeno Salsa

Glazed and Grilled Prep Time: 15 mins
Teriyaki Swordfish Total Time: 3 hr 15 mins

Calories 304.9
Fat 13.8g
Cholesterol 66.3mg
Sodium 1533.6mg
Carbohydrates 7.3g
Protein 36.0g
Ingredients
2 tbsp canola oil 1/2 C. teriyaki sauce
1/4 C. chopped white onion 1/4 honey
2 -3 minced garlic cloves 4 (6 oz) center cut swordfish steaks
1 1/2 tsp grated fresh ginger
Directions
1. Place a saucepan over medium heat. Heat the oil in it. Cook in it the onion, garlic and
ginger for 4 min.
2. Stir in the honey with teriyaki sauce. Cook them until they start boiling while stirring all
the time. Lower the heat and cook them for 3 min.
3. Place the sauce aside to lose heat. Reserve 1/4 of the sauce.
4. Get a large zip lock bag: Place in it the remaining sauce with swordfish steaks. Seal the
bag and shake it to coat. Place it in the fridge for 2 h 30.
5. Before you do anything preheat the grill for 6 min and grease it.
6. Drain the swordfish from the sauce. Cook the swordfish steaks in the grill for 5 min on
each side.
7. Remove the steaks from the grill and spray them with a cooking spray. Wipe the grill
clean.
8. Cook the swordfish for 4 min on each side with basting them with the reserved sauce.
Serve your swordfish steaks warm.
9. Enjoy.
64Glazed and Grilled Teriyaki Swordfish

CHINESE
Teriyaki Meat
Prep Time: 15 m
Total Time: 25 m

Calories 980.7
Fat 96.5g
Cholesterol 134.8mg
Sodium 995.8mg
Carbohydrates 12.3g
Protein 12.4g
Ingredients
3 -4 lbs beef or 3 -4 lbs chicken
Sauce: 1 inch piece ginger, crushed
2/3 C. soy sauce 3 green onions
1/2 C. sugar 1 tsp Chinese five spice powder
2 tbsp broth
3 garlic cloves, minced
Directions
1. Get a large zip lock bag: Combine in it all the ingredients. Seal the bag and shake it to coat.
Place it in the fridge for 5 h to an overnight.
3. Pour the mix into a roasting casserole dish. Cook it in the oven for 1 h 10 min. Serve your
meat casserole warm.
4. Enjoy.
65 Chinese Teriyaki Meat

Healthy Juicy Prep Time: 2 hr
Teriyaki Tuna Steaks Total Time: 2 hr 12 mins

Calories 179.4
Fat 10.1g
Cholesterol 0.0mg
Sodium 1011.1mg
Carbohydrates 14.2g
Protein 2.1g
Ingredients
1/4 C. soy sauce 3 cloves garlic, minced
3 tbsp brown sugar 1 tsp ground ginger
3 tbsp olive oil 1/8 tsp black pepper
2 tbsp white wine vinegar 4 tuna steaks ( about 6 oz. each)
2 tbsp sherry wine or 2 tbsp chicken
broth
2 tbsp unsweetened pineapple juice
Directions
1. Get a large mixing bowl: Mix in it all the ingredients except for the tuna steaks to make
the marinade.
2. Get a large zip lock bag: Place in it the tuna steaks with marinade. Seal it and shake it to
coat. Place it in the fridge for 1 h 20 min.
4. Remove the tuna steaks from the marinade and grill them for 7 min on each side while
basting them with the marinade.
5. Serve your steaks warm.
6. Enjoy.
66Healthy Juicy Teriyaki Tuna Steaks

CHICKEN
Kabobs II
Prep Time: 1 hr 30 mins
Total Time: 2 hr

Calories 93.7
Fat 5.0g
Cholesterol 31.4mg
Sodium 717.1mg
Carbohydrates 3.0g
Protein 8.5g
Ingredients
2 lbs boneless skinless chicken thighs
1 tbsp sesame seeds, toasted 1 lemon, juice of
MARINADE 1 tbsp Splenda granular ( sugar substitute)
15 oz teriyaki sauce
6 tbsp sesame oil
1/4 tsp minced garlic
Directions
1. Place some bamboo skewers in some water to some for at least 1 h 10 min.
2. Get a large mixing bowl: Combine in it all the marinade ingredients and whisk them well.
3. Cut the chicken thighs into stripes and dip them into the marinade. Cover the bowl with a
piece of foil and place it in the fridge for 1 h 30 min.
5. Thread each chicken thigh strip into a bamboo skewer. Lay them on a lined up baking
sheet. Cook them in the oven for 32 min.
6. Sprinkle the sesame seeds over the skewers. Serve them warm.
7. Enjoy.
68 Chicken Kabobs II
Tilapia Fillets Prep Time: 5 mins
with Teriyaki Sauce Total Time: 15 mins

Calories 245.6
Fat 4.8g
Cholesterol 62.5mg
Sodium 1680.0mg
Carbohydrates 23.3g
Protein 28.1g
Ingredients
1 tbsp oil 1/2 C. soy sauce
5 tilapia fillets 1 tsp fresh ginger, grated
1/2 C. brown sugar 1/2 tsp garlic, minced
1/4 C. seasoned rice wine vinegar
Directions
1. Place a large skillet over medium heat. Add the oil and heat it. Lay in it the tilapia Fillets.
2. Get a mixing bowl: Mix in it the remaining ingredients to make the sauce. Pour the sauce
all over the tilapia. Cook them until the fish is done and sauce is thick.
3. Serve your tilapia fillets with teriyaki sauce warm.
4. Enjoy.
69Tilapia Fillets with Teriyaki Sauce

GLAZED
Salmon Fillets with
Prep Time: 15 mins
Total Time: 25 mins
Orzo Servings per Recipe: 4

Calories 849.7
Fat 31.3g
Cholesterol 153.6mg
Sodium 3001.4mg
Carbohydrates 55.8g
Protein 81.8g
Ingredients
4 salmon fillets ( 2 lbs total)
1 oz canola oil 2 tbsp olive oil, combined with garlic
1 oz soy sauce 1/2 C. red bell pepper, diced
8 oz teriyaki sauce 1/3 C. parmesan cheese
8 oz orzo pasta, precooked 8 oz spinach, julienned
Directions
2. Coat the salmon fillets with soy sauce and brush them with the oil. Cook them in the grill
for 4 min on each side.
3. Brush the salmon fillets with 2 oz of teriyaki glaze. Cook them for 3 min on each side.
4. Cook the orzo according to the directions on the package.
5. Place a large skillet over medium heat. Heat the oil in it. Add the garlic with peppers and
orzo. Cook them for 2 min.
6. Stir in the cheese until it melts. Turn off the heat and add the spinach. Stir them several
times until the spinach wilts.
7. Serve your orzo with the glazed salmon fillets and the remaining teriyaki sauce.
8. Enjoy.
70 Glazed Salmon Fillets with Orzo

Nutty Prep Time: 30 mins
Teriyaki Burgers Total Time: 45 mins

Calories 402.7
Fat 11.1g
Cholesterol 93.0mg
Sodium 31740.4mg
Carbohydrates 62.8g
Protein 213.5g
Ingredients
1/2 tbsp peanut oil 1/4 C. soy sauce
1/2 C. onion (purple) 1/4 C. teriyaki sauce
1 C. zucchini 1/4 C. walnut pieces
1/2 C. red bell pepper 1 1/2 C. brown rice (cooked)
2 eggs
1/2 tsp ginger (ground)
1/2 tsp cumin
Directions
1. Before you do anything heat the oven on 350 F.
2. Chop the bell pepper with zucchini until they become fine. Mince the onion.
3. Place a large skillet on medium heat. Add the oil and heat it. Stir in the onion and cook it
for 6 min.
4. Stir in the chopped zucchini with bell pepper to the onion. Cook them for 16 min while
stirring occasionally. Turn off the heat and allow the mix to lose heat.
5. Get a mixing bowl: Add the eggs and beat them. Stir in the onion mix with ginger, cumin,
soy sauce, teriyaki sauce, walnuts and cooked rice. Mix them well. Shape the mix into 4
burgers.
6. Place the burgers on the baking pan. Cook them in the oven for 8 min on each side.
7. Assemble your burgers with your favorite toppings. Serve them right away.
8. Enjoy.
71Nutty Teriyaki Burgers

Japanese Prep Time: 10 mins
Glazed Chicken Total Time: 20 mins
Wings Servings per Recipe: 4

Calories 110 kcal
Fat 8.2 g
Carbohydrates 8.1g
Protein 2.7 g
Cholesterol 0 mg
Sodium 581 mg
Ingredients
3 lb chicken wings
1 egg, lightly beaten
1 C. all-purpose flour for coating
1 C. butter
Glaze:
3 tbsp soy sauce
3 tbsp water
1 C. white sugar
1/2 C. white vinegar
1/2 tsp garlic powder, or to taste
1 tsp salt
Directions
2. Slice the wings into half and coat them with the beaten egg. Dust the wings in the flour.
3. Place a large frying pan over medium heat. Heat the oil in it. Add the chicken wings and
cook them until they become deep golden brown.
4. Drain the chicken wings and place them in a roasting dish.
5. Get a mixing bowl: Mix in it the remaining ingredients. Pour the mix all over the wings
and toss them to coat.
6. Cook the chicken wings in the oven for 38 min. Serve them warm.
7. Enjoy.
Japanese Glazed Chicken Wings 72

JAPANESE
Condensed Beef
Prep Time: 30 mins
Total Time: 45 mins
Steak Stir Fry Servings per Recipe: 8

Calories 290 kcal
Fat 7.6 g
Carbohydrates 26.4g
Protein 26.4 g
Cholesterol 39 mg
Sodium 1271 mg
Ingredients
2 lb boneless beef sirloin or beef top round
steaks (3/4" thick) 2 medium red peppers, cut into 2"-long strips
3 tbsp cornstarch 3 stalks celery, sliced
1 (10.5 oz) can Condensed Beef Broth 2 medium green onions, cut into 2" pieces
1/2 C. soy sauce Hot cooked regular long-grain white rice
2 tbsp sugar
4 C. sliced shiitake mushrooms
1 head Chinese cabbage (bok choy), thinly
sliced
Directions
1. Cut the beef steak into thin strips.
2. Get a mixing bowl: Whisk in it the cornstarch, broth, soy and sugar.
3. Place a wok or pan over medium heat. Heat in it 1 tbsp of oil. Add half of the beef and
cook it for 6 min. Drain it and place it aside. Repeat the process with the rest of the beef.
4. Heat the remaining oil in the same pan. Cook in it the mushrooms, cabbage, peppers, celery
and green onions for 6 to 8 min. Drain the veggies and place them aside.
5. Add the broth mix to the same pan and cook them until they start boiling while stirring all
the time. Keep boiling it until the mix becomes thick to make the sauce.
6. Toss in back the cooked veggies and beef. Serve your stir fry warm with some white rice.
7. Enjoy.
Japanese Condensed Beef Steak Stir Fry

Mirin Chicken Soup Total Time: 40 mins

Calories 548 kcal
Fat 17.2 g
Carbohydrates 53.4g
Protein 42.2 g
Cholesterol 206 mg
Sodium 2491 mg
Ingredients
6 C. prepared dashi stock 4 eggs
1/4 lb chicken, cut into chunks 2 leeks, diced
2 carrots, diced
1/3 C. soy sauce
3 tbsp mirin
1/2 tsp white sugar
1/3 tsp salt
2 (12 oz) packages firm tofu, cubed
1/3 lb shiitake mushrooms, sliced
5 ribs and leaves of bok choy, chopped
1 (9 oz) package fresh udon noodles
Directions
1. Place a medium pot over medium heat. Stir in it the dashi stock, chicken, carrots, soy
sauce, mirin, sugar, and salt. Simmer them for 8 min.
2. Stir in the tofu, mushrooms, and bok choy. Cook them for 6 min.
3. Add the noodles and cook the soup for 5 min. Stir in the leek with eggs. Simmer the soup
for 6 min. Serve it hot.
4. Enjoy.
Japanese Mirin Chicken Soup 74

JAPANESE
Dashi Omelet
Prep Time: 15 mins
Total Time: 25 mins

Calories 63 kcal
Fat 3.8 g
Carbohydrates 2.6g
Protein 4.4 g
Cholesterol 124 mg
Sodium 87 mg
Ingredients
4 eggs
1/4 C. prepared dashi stock
1 tbsp white sugar
1 tsp mirin
1/2 tsp soy sauce
1/2 tsp vegetable oil, or more as needed
Directions
1. Get a large mixing bowl: Beat the eggs in it well. Add the dashi stock, sugar, mirin, and soy
sauce. Mix them well.
2. Place a large skillet over medium heat. Heat the oil in it. Pour enough of the eggs mix to
make a thin layer to cover the bottom of the pan.
3. Cook it until it becomes firm from the bottom. Roll the omelet and until you reach the side
of the skillet and leave it there.
4. Grease the skillet again with oil and pour in it another thin layer of the eggs mix. Cook it
until it becomes firm and roll it to the side on the first egg roll.
5. Repeat the process with the remaining egg mix until it is all used. Serve your omelet
warm.
6. Enjoy.
Japanese Dashi Omelet

JAPANESE
Hot Deviled Eggs
Prep Time: 20 mins
Total Time: 50 mins

Calories 74 kcal
Fat 6.1 g
Carbohydrates 1.4g
Protein < 10g
Cholesterol 3.3 g
Sodium 95 mg
Ingredients
8 eggs
1/3 C. mayonnaise
3 tbsp minced green onions
2 tsp rice wine vinegar
1 1/2 tsp wasabi paste
coarse salt
1/2 C. fresh pea shoots, or as needed
16 pickled ginger slices
Directions
1. Place a large saucepan over medium heat. Place in it the eggs and cover them water. Cook
them until they start boiling.
2. Turn off the heat and put on the lid. Allow the eggs to sit for 17 min. Drain the eggs and
wash them with some cold water until they cool down.
3. Remove the shells of the eggs and slice each one in half. Transfer the egg yolk into a large
mixing bowl. Mash them well with a fork or potato masher.
4. Add the mayonnaise, green onions, rice wine vinegar, and wasabi paste, a pinch of salt and
pepper. Mix them well until they become creamy.
5. Place the egg white halves on a serving plate. Pour the egg yolk mix into a piping bag and
fill the egg whites with it. Serve your deviled eggs with your favorite toppings.
6. Enjoy.
Japanese Deviled Eggs

Chicken Snow Soup Total Time: 40 mins

Calories 95 kcal
Fat 1.8 g
Carbohydrates 6.5g
Protein 13.5 g
Cholesterol 30 mg
Sodium 1005 mg
Ingredients
3 C. chicken stock 1 carrot, chopped
1 C. water 3 fresh mushrooms, sliced
1 tbsp minced fresh ginger root 2 green onions, chopped
1 clove garlic, minced
2 tbsp soy sauce
- cubed
1/4 lb fresh snow peas, trimmed and
halved
Directions
1. Place a medium soup pot over medium heat. Add the chicken stock, water, ginger, garlic,
and soy sauce. Cook them until they start simmering.
2. Add the chicken and cook the soup again until it starts simmering. Lower the heat and
simmer the soup for 17 min.
3. Add the carrot with snow peas. Cook the soup for 7 min. Stir in the mushroom and cook
the soup for 5 min.
4. Add the green onions. Serve your soup warm.
5. Enjoy.
Japanese Chicken Snow Soup 77

JAPANESE
Potato with
Prep Time: 30 mins
Total Time: 1 hr
Homemade Curry Servings per Recipe: 2

Calories 297 kcal
Fat 11.6 g
Carbohydrates 45.1g
Protein 8g
Cholesterol 0 mg
Sodium 236 mg
Ingredients
2 C. cubed Japanese turnips
1 potato, peeled and cubed 2 whole cloves
1 tomato, diced 1/2 tsp fennel seeds
1 C. water 1/4 tsp cumin seeds
1/4 tsp ground turmeric 2 tbsp chopped cilantro
Spice Paste: 2 tbsp chopped fresh mint
1 tsp canola oil 1 tsp water, or as needed
2 dried red chiles 1 tsp canola oil
2 small Thai green chiles 1/2 tsp fennel seeds
1 (1/2 inch) piece cinnamon stick 1 (1 inch) piece cinnamon stick
4 pearl onions 2 cloves garlic, minced
2 tbsp unsweetened dried coconut 1 (1 inch) piece fresh ginger root, minced
1 tbsp coriander seeds 4 fresh curry leaves
5 cashews 1/4 C. peas
2 green cardamom pods 1 pinch salt, or to taste
Directions
1. Place a small saucepan over medium heat. Stir in it the turnips, potato, and diced tomato, 1
C. water and turmeric. Cook them until they start boiling.
2. Lower the heat and cook the soup for 17 min.
3. Place a large pan over medium heat. Heat 1 tsp of oil in it.
4. Add the red chiles and green chiles, 1/2-inch cinnamon stick, pearl onions, coconut,
coriander, cashews, cardamom pods, cloves, 1/2 tsp fennel seeds, and cumin seeds.
5. Cook them for 4 min while stirring all the time. Turn off the heat and transfer the mix to a
spice grinder.
6. Stir in the cilantro, mint, and 1 tsp water. Grind them while adding more water if needed
until the mix becomes smooth and like a paste.
7. Place a clean pan over medium heat. Heat in it 1 tsp of canola oil. Cook in it 1/2 tsp fennel
seeds and 1-inch cinnamon stick for 40 sec.
Japanese Potato with Homemade Curry
8. Stir in the minced garlic, ginger, and curry leaves. Cook them for 3 min. Stir in the cooked
veggies with the spices paste then cook them until they start boiling.
9. Stir in more water if the stew is too thick to your liking. Add the green peas with a pinch
of salt and pepper.
10. Lower the heat and cook the stew for 12 min. Serve it warm.
11. Enjoy.
Miso Soup Total Time: 20 mins

Calories 100 kcal
Fat 3.9 g
Carbohydrates 4.8g
Protein 11 g
Cholesterol 3 mg
Sodium 1326 mg
Ingredients
3 C. prepared dashi stock
1/4 C. sliced shiitake mushrooms
1 tbsp miso paste
1 tbsp soy sauce
1/8 C. cubed soft tofu
1 green onion, chopped
Directions
1. Place a small saucepan over medium heat. Pour the stock into it and cook it until it starts
boiling. Lower the heat.
2. Stir in the mushroom and simmer the soup for 4 min.
3. Get a small bowl: Add the miso paste and soy sauce. Mix them well. Pour the mix into the
soup with tofu and stir them. Cook the soup for 6 min.
4. Serve your soup hot with some green onions.
5. Enjoy.
Japanese Miso Soup 80

JAPANESE
Hot Shiso
Prep Time: 20 mins
Total Time: 20 mins
Guacamole Servings per Recipe: 12

Calories 90 kcal
Fat 7g
Carbohydrates 7.5g
Protein 1.4 g
Cholesterol 0 mg
Sodium 15 mg
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 tsp wasabi paste
1/2 tsp ground white pepper
2 drops hot pepper sauce
1 tomato, chopped
salt and black pepper to taste
Directions
1. Get a large mixing bowl: Mix in it the avocados, lime juice, onion, jalapeno pepper, shiso
leaf, ginger, wasabi paste, white pepper, and hot sauce until it becomes slightly mashed.
2. Stir in the tomato with a pinch of salt and pepper. Serve your guacamole.
3. Enjoy.
Japanese Hot Shiso Guacamole

Wasabi Prep Time: 30 mins
Japanese Tortillas Total Time: 1 hr 55 mins

Calories 643 kcal
Fat 33.5 g
Carbohydrates 44.9g
Protein 38.2 g
Cholesterol 94 mg
Sodium 1737 mg
Ingredients
1/4 C. soy sauce 6 oz shredded pepperjack cheese, divided
2 tbsp white sugar 6 oz grated Parmesan cheese, divided
1 tsp grated fresh ginger 1 habanero pepper, seeded and finely chopped
1 clove garlic, minced (optional)
1 lb skinless, boneless chicken breast, cut 1 tbsp wasabi paste, divided (optional)
into strips
6 (10 inch) flour tortillas
1/4 C. extra-virgin olive oil, divided
Directions
1. Get a large mixing bowl: Mix in it the soy sauce, sugar, ginger, and garlic. Add the chicken
strips and stir them.
2. Place a piece of plastic wrap on the bowl. Place it in the fridge for 1 h 20 min.
4. Drain the chicken strips from the marinade. Lay them in a glass oven dish. Cook them in
the oven for 22 min.
5. Spread the olive oil on both sides of a tortilla. Place it on a lined up baking sheet and
spread 1/3 of the pepperjack cheese on it followed by 1/3 of chicken strips.
6. Place 1/3 of the parmesan cheese followed by 1/3 of the habanero and 1 tsp wasabi
paste. Cover another tortilla with some olive oil on both sides and place it on top to make
a quesadilla.
7. Repeat the process to make another 2 quesadillas.
8. Place a griddle over medium heat and grease it with some oil. Place in it a quesadilla and
cook it for 4 min on each side.
9. Repeat the process with the remaining 2 quesadillas then serve them warm.
10. Enjoy.
Wasabi Japanese Tortillas 82
JAPANESE
Jasmine Nori Bites
Prep Time: 20 mins
Total Time: 55 mins

Calories 114 kcal
Fat 0g
Carbohydrates 25.6g
Protein 2.2 g
Cholesterol 0 mg
Sodium 28 mg
Ingredients
2 C. water
1 C. jasmine rice
salt
1 sheet nori (dry seaweed), cut into 1-inch
strips, or as desired (optional)
Directions
1. Prepare the rice according to the directions on the package. Drain it, fluff it and place it
aside to lose heat for 12 min.
2. Get a small bowl: fill it with water and place it aside. Fill another small bowl with 2 tbsp of
salt.
3. Wet your hands with the water and rub some salt all over it. Take some rice into your
hands and shape them into a triangle. Wrap a strip of nori around the triangle.
4. Serve them with your favorite dip.
5. Enjoy.
Japanese Jasmine Nori Bites

JAPANESE
Breakfast Omelet
Prep Time: 10 mins
Total Time: 15 mins

Calories 82 kcal
Fat 5g
Carbohydrates 2.9g
Protein 6.6 g
Cholesterol 186 mg
Sodium 369 mg
Ingredients
1 tbsp water
1 tsp soy sauce, or to taste
1/2 tsp white sugar
1 egg
Directions
1. Get a mixing bowl: Whisk in it the water, soy sauce, and sugar well. Stir in the egg and
mix them again.
2. Place a large skillet over medium heat. Grease it with a cooking spray. Pour into it the egg
mix and spread it in the pan.
3. Cook it for 4 min until it becomes golden brown from the sides. Serve it warm.
4. Enjoy.
Japanese Breakfast Omelet

Sesame Wings Total Time: 1 hr 25 mins

Calories 224 kcal
Fat 18.3 g
Carbohydrates 7g
Protein 6.6 g
Cholesterol 20 mg
Sodium 349 mg
Ingredients
14 oz chicken wings
1 tbsp sake
1 tbsp chopped garlic
1 1/2 tsp sesame oil
1 tsp chopped fresh ginger root
1/2 tsp salt
1/2 tsp dashi (Japanese seasoning)
2 C. vegetable oil for frying
3 tbsp cornstarch
salt and ground black pepper to taste
Directions
1. Get a large mixing bowl: Toss in it the chicken wings, sake, garlic, sesame oil, ginger, dashi,
and 1/2 tsp salt. Cover the bowl and place it in the fridge for 1 h 30 min.
2. Place a saucepan over medium heat. Heat the oil in it until it reaches 350 F.
3. Drain the chicken wings from the marinade and dust them with the cornstarch. Deep fry
the chicken wings until they become golden brown for 17 min.
4. Drain them then season them with some salt and pepper. Serve your chicken wings with
your favorite dip.
5. Enjoy.
Japanese Sesame Wings 86

Ground Beef Total Time: 16 mins

Calories 232 kcal
Fat 13.2 g
Carbohydrates 7.4g
Protein 14.9 g
Cholesterol 52 mg
Sodium 726 mg
Ingredients
3/4 lb ground beef
2 tbsp freshly grated ginger
3 tbsp soy sauce
3 tbsp sake
2 tbsp mirin
1 tbsp white sugar, or more to taste
Directions
1. Place a large skillet over medium heat and heat it. Add the beef and cook it for 8 min.
2. Stir in the remaining ingredients. Cook them until they start boiling. Keep boiling them for
2 min. Serve your crumbled beef warm with some rice.
3. Enjoy.
Japanese Ground Beef 87

JAPANESE
BBQ Bacon
Prep Time: 15 mins
Total Time: 45 mins
Pancakes Servings per Recipe: 4

Calories 659 kcal
Fat 19.4 g
Carbohydrates 90.7g
Protein 29.3 g
Cholesterol 217 mg
Sodium 1531 mg
Ingredients
12 oz sliced turkey bacon
1 1/3 C. water
4 eggs
3 C. all-purpose flour
1 tsp salt
1 medium head cabbage, cored and sliced
2 tbsp minced pickled ginger
1/4 C. tonkatsu sauce or barbeque sauce
Directions
1. Place a large pan over medium heat. Cook in it the bacon slices until they become crisp.
Drain it and place it aside.
2. Get a large mixing bowl: Whisk in it the eggs with water. Add the salt with flour. Mix
them well. Stir in the ginger with cabbage.
3. Place a large skillet over medium heat then grease it with a cooking spray. Ladle about
1/4 of the batter into the hot skillet. Place 4 crisp bacon slices in the middle of the pancake.
4. Cook the pancake for 6 min. Flip it and cook it on the other side until it is done. Repeat the
process with the rest of the batter.
5. Serve your pancakes with the tonkatsu sauce.
6. Enjoy.
Japanese BBQ Bacon Pancakes

JAPANESE
Ricy Ketchup
Prep Time: 5 mins
Total Time: 20 mins
Omelet Servings per Recipe: 1

Calories 521 kcal
Fat 20.2 g
Carbohydrates 59.3g
Protein 26.7 g
Cholesterol 403 mg
Sodium 1300 mg
Ingredients
1 C. cooked white or brown rice
2 thin slices cooked ham, cubed
2 tbsp ketchup
1 slice processed cheese food (such as
Velveeta (R)) (optional)
2 eggs
salt and pepper to taste
1 tbsp ketchup
1/4 tsp chopped fresh parsley
Directions
1. Place a large skillet over medium heat and heat it. Grease it with a cooking spray.
2. Add the rice, 2 tbsp ketchup, ham, and cheese. Cook them for 9 min. Transfer the mix to a
serving dish and place it aside.
3. Get a mixing bowl: Mix in it the eggs and salt and pepper.
4. Place a small skillet over medium heat and heat it. Grease it with a cooking spray. Pour in
it the beaten egg and cook the omelet until it becomes golden brown from the bottom.
5. Serve your omelet over the rice warm.
6. Enjoy.
Japanese Ricy Ketchup Omelet

Tofu and Beef Total Time: 45 mins
Burgers Servings per Recipe: 6

Calories 307 kcal
Fat 18.1 g
Carbohydrates 8.9g
Protein 25.5 g
Cholesterol 77 mg
Sodium 999 mg
Ingredients
1 (14 oz) package firm tofu 1/4 tsp minced fresh ginger root
1 lb ground beef 1 tbsp vegetable oil
1/2 C. sliced shiitake mushrooms
2 tbsp miso paste
1 tsp salt
1/4 tsp ground nutmeg
1/4 C. mirin (Japanese sweet wine)
2 tbsp soy sauce
1 tsp garlic paste
Directions
1. Press the tofu and drain it. Cut it into 1/2 inch dices.
2. Get a large mixing bowl: Mix in it the tofu, ground beef, shiitake mushrooms, miso paste,
egg, salt, pepper, and nutmeg. Shape the mix into 6 patties.
3. Get a small bowl: Mix in it the mirin, soy sauce, garlic paste, and ginger.
4. Place a large pan over medium heat. Heat the oil in it. Cook in it the patties for 3 min on
each side.
5. Lower the heat and put on the lid. Cook the patties for 5 min. Drain them and place them
aside.
6. Discard the grease from the pan. Add the mirin mix with the burger patties. Cook them on
both sides until they become coated with the sauce.
7. Serve your burgers with your favorite toppings.
8. Enjoy.
Japanese Tofu and Beef Burgers 90

JAPANESE
Grilled Portobello
Prep Time: 5 mins
Total Time: 15 mins
Caps Servings per Recipe: 2

Calories 196 kcal
Fat 14.1 g
Carbohydrates 14.2g
Protein 7.3 g
Cholesterol 0 mg
Sodium 1367 mg
Ingredients
4 Portobello mushroom caps
3 tbsp soy sauce
2 tbsp sesame oil
1 small clove garlic, minced
Directions
1. Before you do anything preheat the oven broiler. Place the rack 6 inches away from the
heat.
2. Clean the mushroom caps and place them on a baking pan with their top down.
3. Get a small bowl: Mix in it the soy sauce, sesame oil, ginger, and garlic. Spread the mix
over the mushroom caps.
4. Place it in the oven and cook it for 12 min. Serve it warm.
5. Enjoy.
Japanese Grilled Portobello Caps

Sweet and Chili Total Time: 45 mins
Cucumber Salad Servings per Recipe: 4

Calories 55 kcal
Fat 1.6 g
Carbohydrates 10.5g
Protein 0.8 g
Cholesterol 0 mg
Sodium 111 mg
Ingredients
2 tbsp white sugar
2 tbsp rice vinegar
1 tsp Asian (toasted) sesame oil
1 tsp chili paste
salt to taste
2 large cucumbers - peeled, seeded, and
cut into 1/4-inch slices
Directions
1. Get a large mixing bowl: Whisk in it the sugar, rice vinegar, sesame oil, chile paste, and
salt.
2. Add the cucumber and toss them to coat. Place the salad aside to sit for 35 min. Serve it.
3. Enjoy.
Japanese Sweet and Chili Cucumber Salad 92

JAPANESE
Chicken Cutlets
Prep Time: 10 mins
Total Time: 20 mins

Calories 297 kcal
Fat 11.4 g
Carbohydrates 22.2g
Protein 31.2 g
Cholesterol 118 mg
Sodium 251 mg
Ingredients
4 skinless, boneless chicken breast halves –
pound it to 1/2 inch thickness
2 tbsp all-purpose flour
1 egg, beaten
1 C. panko bread crumbs
1 C. oil for frying, or as needed
Directions
1. Sprinkle some salt and pepper over the chicken breasts.
2. Place the egg, flour and breadcrumbs in separate shallow bowls. Dip the chicken breasts in
the egg, dust them with flour and coat them with the breadcrumbs.
3. Place a large frying pan over medium heat. Heat the oil in it until it starts shimmering.
Deep dry in it the chicken for 5 min on each side. Serve them warm.
4. Enjoy.
Japanese Chicken Cutlets

JAPANESE
Sesame Egg Sushi
Prep Time: 30 mins
Total Time: 55 mins

Calories 218 kcal
Fat 6.7 g
Carbohydrates 33.2g
Protein 6.7 g
Cholesterol 93 mg
Sodium 535 mg
Ingredients
1 C. sushi rice, or Japanese short-grain
white rice
3 eggs, beaten
1/4 tsp salt
3 tbsp rice vinegar
2 tbsp white sugar
1 tsp salt
2 tbsp black sesame seeds
6 sprigs Italian parsley with long stems
Directions
1. Cook the rice according to the directions on the package. Drain and place it aside to lose
heat completely.
2. Get a mixing bowl: Mix in it the eggs with 1/4 tsp of salt.
3. Place a large skillet over medium heat. Grease it with oil and heat it. Spread in it 1/6 of
the beaten eggs then cook them for until it is done.
4. Flip the egg omelet and cook it for 10 sec. Place it aside. Repeat the process with the rest
of the mix to make 6 thin omelet.
5. Get a small bowl: Mix in it the vinegar, sugar, and 1 tsp salt. Place it in the microwave and
heat for 10 to 15 sec.
6. Stir in the sesame seeds with vinegar.
7. Place an egg omelet on working surface and place in the center of the edge a spoonful of
rice. Roll it to make a square then use the Italian parsley to tie it.
8. Serve it with your favorite dip.
9. Enjoy.
Japanese Sesame Egg Sushi

Sesame Fried Total Time: 1 hr 10 mins
Chicken Bites Servings per Recipe: 8

Calories 256 kcal
Fat 16.7 g
Carbohydrates 4.8g
Protein 20.9 g
Cholesterol 98 mg
Sodium 327 mg
Ingredients
2 eggs, lightly beaten 3 tbsp potato starch
1/2 tsp salt 1 tbsp rice flour
1/2 tsp black pepper oil for frying
1/2 tsp white sugar
1 tbsp minced garlic
1 tbsp grated fresh ginger root
1 tbsp sesame oil
1 tbsp soy sauce
1/8 tsp chicken bouillon granules
1 1/2 lb skinless, boneless chicken breast
halves - cut into 1 inch cubes
Directions
1. Get a large mixing bowl: Beat in it the eggs, salt, pepper, sugar, garlic, ginger, sesame oil,
soy sauce, and bouillon.
2. Dip in it the chicken dices. Cover bowl with a plastic wrap and place it in the fridge for 35
min.
3. Get a large shallow bowl: Mix in it the potato starch and rice flour. Toss in it the chicken
cubes.
4. Place a large frying pan over medium heat. Heat the oil in it until it reaches 365 F. Cook in
it the chicken cubes until they become golden brown.
5. Drain your chicken cubes then serve them warm with your favorite dip.
6. Enjoy. .
Japanese Sesame Fried Chicken Bites 96

Sweet Chicken Total Time: 1 day 40 mins
Stir Fry Servings per Recipe: 4

Calories 587 kcal
Fat 32.5 g
Carbohydrates 18g
Protein 48.7 g
Cholesterol 146 mg
Sodium 2545 mg
Ingredients
1 (3 lb) whole chicken, cut into pieces
1 clove garlic, crushed
3 tbsp white sugar
2/3 C. soy sauce
1 tbsp sake
1/4 C. mirin
2 tbsp cooking oil
Directions
1. Clean the chicken and dry it.
2. Get a glass oven pan: Mix in it the ginger, garlic, sugar, soy sauce, sake and mirin. Add to it
the chicken pieces and stir them to coat.
3. Cover the dish with a plastic wrap and place it in the fridge for 2 h to 8 h.
4. Place a large skillet over medium heat. Heat the oil in it. Drain the chicken pieces from the
marinade and fry them until they become golden brown.
5. Drain the chicken pieces and place them aside. Remove the grease from the pan Pour the
marinade from the chicken into the skillet with the browned chicken pieces.
6. Lower the heat and put on the lid. Cook the marinade for 9 min to make the sauce.
Remove the lid and keep cooking them until the chicken is done and the sauce is thick.
7. Serve your saucy chicken warm.
8. Enjoy. .
Japanese Sweet Chicken Stir Fry 97

VANILLA
Crusted Shrimp
Prep Time: 5 mins

Calories 920 kcal
Fat 81.4 g
Carbohydrates 35.8g
Protein 14.1 g
Cholesterol 117 mg
Sodium 225 mg
Ingredients
32 vanilla wafers, crushed
1 egg, beaten
3/4 C. water
1/3 C. apricot nectar
2 tsp cornstarch
1/4 C. packed brown sugar
3 tbsp red wine vinegar
1 tbsp ketchup
2 C. vegetable oil
3/4 lb medium shrimp - peeled and
deveined
Directions
1. Get a small bowl: Mix in it the vanilla wafers, egg, and water. Place the mix in the fridge
for 1 h 30 min.
2. Get a small saucepan: Mix in it the nectar with cornstarch. Add the brown sugar, vinegar
and ketchup.
3. Place the mix over medium heat and cook them while stirring all the time until it becomes
thick to make the sauce. Place it aside.
4. Heat the oil in a large pot or deep fryer until it reaches 375 F. Coat the shrimp with the egg
mix then cook it in the hot oil until it becomes golden brown.
5. Drain the shrimp and serve it with the ketchup sauce.
6. Enjoy.
Vanilla Crusted Shrimp

Nori Prep Time: 10 mins
Noodles Soup Total Time: 50 mins

Calories 257 kcal
Fat 3.1 g
Carbohydrates 48.2g
Protein 11.6 g
Cholesterol 1 mg
Sodium 1445 mg
Ingredients
1 (8 oz) package dried soba noodles
1 C. prepared dashi stock
1/4 C. soy sauce
2 tbsp mirin
1/4 tsp white sugar
2 tbsp sesame seeds
1/2 C. chopped green onions
1 sheet nori (dried seaweed), cut into thin
strips (optional)
Directions
1. Cook the noodles according to the directions on the package. Drain it and cool it down
with some water.
2. Place a small saucepan over medium heat. Stir in it the dashi, soy sauce, mirin, and white
sugar. Cook it until it starts boiling.
3. Turn off the heat and allow the mix to lose heat for 27 min. Divide the sesame seeds with
noodles on serving bowls and pour the stock soup over it.
4. Garnish your soup bowls with the nori and green onions.
5. Enjoy.
Nori Noodles Soup 100

Jalapenos Prep Time: 5 mins
Frittata Total Time: 20 mins

Calories 339 kcal
Fat 15.7 g
Carbohydrates 28.8g
Protein 20.3 g
Cholesterol 302 mg
Sodium 681 mg
Ingredients
2 (3 oz) packages chicken flavored ramen
noodles
6 eggs
2 tsp butter
1/2 C. shredded Cheddar cheese
Directions
1. Place a small saucepan over medium heat. Fill it with water and bring it to a boil. Cook in
it the noodles until it becomes soft.
2. Get a mixing bowl: Mix in it the seasoning packet with eggs. Add the noodles and toss
them.
3. Place a large pan over medium heat. Heat the butter in it until it melts. Cook in it the
noodles for 6 min.
4. Cut the noodles frittata into 4 pieces and flip them. Sprinkle the cheese on top and cook
them for 2 min. Serve your frittata warm.
5. Enjoy.
Jalapenos Frittata 101

JAPANESE
Tuna Pyramids
Prep Time: 30 mins
Bites Servings per Recipe: 3

Calories 355 kcal
Fat 8g
Carbohydrates 53.3g
Protein 15.2 g
Cholesterol 16 mg
Sodium 129 mg
Ingredients
1 C. short-grain sushi rice
1 1/4 C. water
1 pinch salt (optional)
1 (5 oz) can tuna, drained
2 tbsp mayonnaise, or to taste
ground black pepper (optional)
1 sheet nori, cut into 1-inch strips, or
desired width
Directions
1. Clean the rice well with some water.
2. Place a medium saucepan over medium heat. Pour into it 1 1/4 C. of water. Add the rice
with a pinch of salt. Cook it until it starts boiling.
3. Lower the heat and put on the lid. Cook the rice for 22 min. Place the rice aside with the
cover on for 12 min.
4. Transfer the rice to a mixing bowl and place it aside to lose heat completely for 17 min.
5. Get a mixing bowl: Mix in it the tuna, mayonnaise, a pinch of salt and pepper.
6. Lay 10 inches piece of a plastic wrap on a working surface. Place in the middle of it 1/2 of
rice. Create a small well in it and place in it 1 tsp of the tuna mix.
7. Cover it with another 1/2 C. of rice. Fold the plastic wrap over the rice mix to cover it.
Shape the mix into a small pyramid then remove the plastic wrap.
8. Wrap a nori strip around the rice pyramid gently. Repeat the process with the remaining
mix then serve them with your favorite dip.
9. Enjoy.
Japanese Tuna Pyramids Bites

JAPANESE
Noodles Curry
Prep Time: 15 mins
Total Time: 40 mins
Soup Servings per Recipe: 4

Calories 442 kcal
Fat 15.8 g
Carbohydrates 65.2g
Protein 9.2 g
Cholesterol 0 mg
Sodium 1854 mg
Ingredients
3 carrots, cut into bite-size pieces
1 small onion, cut into bite-size pieces
3 tbsp water
1/4 C. vegetable oil
1/2 C. all-purpose flour
2 tbsp all-purpose flour
2 tbsp red curry powder
5 C. hot vegetable stock
1/4 C. soy sauce
2 tsp maple syrup
8 oz udon noodles, or more to taste
Directions
1. Get a microwave proof bowl: Stir in it the water with carrot and onion. put on the lid and
cook them on high for 4 min 30 sec.
2. Place a soup pot over medium heat. Heat the oil in it. Add to it 1/2 C. plus 2 tbsp flour and
mix them to make a paste.
3. Add the curry with hot stock and cook them for 4 min while mixing all the time. Add the
cooked onion and carrot with soy sauce, and maple syrup.
4. Cook the noodles according to the directions on the package until it becomes soft.
5. Cook the soup until it starts boiling. Stir in the noodles and serve your soup hot.
6. Enjoy.
Japanese Noodles Curry Soup

Grilled Tuna Salad Total Time: 1 hr 35 mins

Calories 252 kcal
Fat 19.3 g
Carbohydrates 9.3g
Protein 12.4 g
Cholesterol 19 mg
Sodium 207 mg
Ingredients
2 tbsp olive oil 4 slices cucumber, quartered
1 1/2 tsp lime juice 2 tbsp crisp chow mein noodles
1 1/2 tsp chopped fresh cilantro 1 (3 oz) fresh ahi (yellowfin) tuna steak
1/2 tsp garlic, minced 1 pinch salt and ground black pepper to taste
1 tsp chopped fresh mint 1/4 avocado, sliced
1/2 tsp lemon juice
1/8 tsp salt
1 1/2 C. mixed baby salad greens
1/2 C. torn romaine lettuce
2 tbsp diced mango
1 1/2 tsp roasted peanuts
Directions
1. Get a small bowl: Mix in it the olive oil, lime juice, cilantro, garlic, mint, lemon juice, and salt
to make the salad dressing. Place it in the fridge for 1 h 30 min to 8 h.
3. Get a large serving bowl: Stir in it the salad greens, romaine lettuce, mango, peanuts,
cucumber, and chow mein noodles.
4. Season the tuna steaks with some salt and pepper. Cook it on the grill for 2 to 4 min on
each side.
5. Slice the tuna and place it over the salad. Drizzle the dressing on top then serve your
salad.
6. Enjoy.
Japanese Grilled Tuna Salad 104

JAPANESE
Beef Roast
Prep Time: 10 mins
Total Time: 30 mins
Barbecue Servings per Recipe: 2

Calories 558.8
Fat 39.9g
Cholesterol 77.1mg
Sodium 1574.0mg
Carbohydrates 20.0g
Protein 24.7g
Ingredients
1/2 lb beef rib eye roast (about 230 grams)
or 1/2 lb prime rib roast
3 tbsp soy sauce
3 tbsp sake or 3 tbsp sherry wine
1 1/2 tbsp sesame oil
1 1/2 tbsp sugar
1/2 apple, grated to release juice
2 tbsp roasted and partially ground sesame
seeds
1/4 tsp dry mustard
Directions
1. Cut the beef roast into 2 1/2 to 3 inches long slices.
2. Place a pan over medium heat. Toast in it the sesame seeds until it starts popping. Turn off
the heat and grind it in a pestle slightly.
3. Transfer the ground sesame seeds with the remaining ingredients into a large mixing bowl
to make the marinade.
4. Toss in it the beef slices. Cover the bowl with a plastic wrap and refrigerate it for 7 h.
5. Before you do anything preheat the grill and grease it. Drain the beef slices and grill them
for 2 to 3 min on each side. Serve them warm.
6. Enjoy.
Japanese Beef Roast Barbecue

Bonito Tofu Soup Total Time: 30 mins

Calories 65 kcal
Fat 2.8 g
Carbohydrates 4.9g
Protein 6.2 g
Cholesterol 0 mg
Sodium 511 mg
Ingredients
4 C. water
1/2 C. bonito flakes
1 (4 inch) piece dashi kombu
1/2 (12 oz) package tofu, cut into chunks
1 tsp dried wakame
3 tbsp miso paste
1/4 C. chopped green onions
Directions
1. Pour the water in a large pot and bring it to a boil over low heat. Add the kombu and
bring it to a simmer.
2. Add the bonito. Turn off the heat and allow the mix to sit for 6 min to make the stock.
Strain the stock and place it aside.
3. Pour 3 1/2 C. of the stock in a soup pot and cook it over medium heat until it heated. Add
the tofu and wakame.
4. Ladles 1 C. of the stock into a mixing bowl. Add the miso paste and mix them well. Pour
the mix back into the pot with remaining 1/2 C. of stock. Serve your soup warm with
green onions.
5. Enjoy.
Japanese Bonito Tofu Soup 107

Octopus Bites Total Time: 20 mins

Calories 10.6
Fat 0.1g
Cholesterol 5.1mg
Sodium 6.3mg
Carbohydrates 1.6g
Protein 0.6g
Ingredients
100 g flour dried bonito flakes
1 egg mayonnaise (optional)
350 ml water
100 g boiled octopus (cut into 1cm
square)
50 g cabbage (chopped)
10 g green onions (scallions chopped)
20 g fish scraps
takoyaki sauce or yakisoba sauce or
okonomiyaki sauce
ao nori ( seaweed)
Directions
1. Get a mixing bowl: Whisk in it the water with egg and flour well until no lumps are
found.
2. Heat and grease an iron pan with round holes. Fill the holes with the batter and cook
them until the edges harden.
3. Place the octopus pieces in the middles of the holes. Sprinkle the cabbage, green onion, fish
scraps, nori, bonito flakes and your favorite sauce on top.
4. Flip the balls and cook them on the other side until they become golden brown. Serve
your octopus bites with your favorite sauce.
5. Enjoy.
Japanese Octopus Bites 108

JAPANESE
Spring Stir Fry
Prep Time: 10 mins
Total Time: 40 mins

Calories 356.5
Fat 7.2g
Cholesterol 104.4mg
Sodium 616.0mg
Carbohydrates 60.6g
Protein 10.5g
Ingredients
4 C. cooked rice or 1 C. uncooked rice
1 C. frozen peas, thawed
2 tbsp carrots, finely diced
2 eggs, beaten
1/2 C. onion, diced
1 1/2 tbsp butter
2 tbsp soy sauce
salt
pepper
Directions
1. Prepare the rice according to the directions on the package. Drain the rice and place it in
the fridge to lose heat.
2. Place a large greased skillet over medium heat. Scramble in it the eggs while crumbling
them then place them aside.
3. Get a large mixing bowl: Place in it the rice with scrambled eggs, peas, grated carrot,
scrambled egg and diced onion. Mix them well.
4. Place a large skillet over medium heat. Heat the butter in it until it melts. Add the rice mix
with soy sauce, a pinch of salt and pepper.
5. Stir fry it for 9 min. Serve your stir fried rice warm.
6. Enjoy.
Japanese Spring Stir Fry

Steakhouse Dressing Total Time: 20 mins
Servings per Recipe: 1 bottle

Calories 617.4
Fat 61.9g
Cholesterol 0.0mg
Sodium 1631.8mg
Carbohydrates 16.4g
Protein 2.5g
Ingredients
1/2 C. minced onion 1/2 tsp salt
1/2 C. peanut oil 1/4 tsp fresh ground black pepper
1/3 C. rice vinegar
2 tbsp water
2 tbsp minced fresh ginger
2 tbsp minced celery
2 tbsp ketchup
4 tsp soy sauce
2 tsp sugar
2 tsp lemon juice
1/2 tsp minced garlic
Directions
1. Get a blender: Add all the ingredients to it and blend them smooth.
2. Pour the dressing in a container and refrigerate it until ready to use.
3. Enjoy.
Japanese Steakhouse Dressing 111

JAPANESE
Fruity Chicken
Prep Time: 10 mins
Total Time: 55 mins
Curry Servings per Recipe: 4

Calories 420.5
Fat 17.9g
Cholesterol 101.1mg
Sodium 734.0mg
Carbohydrates 33.1g
Protein 31.9g
Ingredients
3 C. chicken stock
1 tbsp canola oil 2 tbsp curry powder
1 lb boneless skinless chicken, cut into 2 tbsp crushed tomatoes
chunks 1 bay leaf
salt and pepper 1 medium carrot, chopped to 1/2-inch pieces
3 tbsp butter 1 medium potato, chopped in 1-inch pieces
1 tsp fresh ginger, finely chopped 1 small fuji apple, grated
1/2 medium onion, finely chopped 1 tsp honey
1/2 medium onion, cut into 1-inch chunks 1 tbsp soy sauce
1 garlic clove, finely chopped
3 tbsp flour
Directions
1. Place a medium saucepan over medium heat: Pour the stock in it and heat it through.
2. Sprinkle some salt and pepper on the chicken.
3. Place a large skillet over medium heat: Heat the oil in it. Add the chicken pieces and cook
them for 5 min on each side. Drain it and place it aside.
4. Add the butter to the skillet and heat it until it melts. Cook in it the ginger, garlic, and
chopped onion for 4 min.
5. Add the flour and cook them for 2 min. Stir in 1/2 C. of hot stock and mix them well. Stir
in the tomato with curry.
6. Transfer the mix to the pot with the remaining hot stock. Stir in the chicken, onion, potato,
and carrot.
7. Cook the curry until it starts simmering. Cook it for 32 min. Stir in the apples, soy sauce,
and honey.
8. Cook the curry for 6 min. Serve it warm with some rice.
9. Enjoy.
Japanese Fruity Chicken Curry

JAPANESE
Juicy Burgers
Prep Time: 15 mins
Total Time: 25 mins

Calories 404.4
Fat 20.2g
Cholesterol 125.7mg
Sodium 548.5mg
Carbohydrates 26.8g
Protein 27.1g
Ingredients
1 lb ground beef
1/2 onion, chopped
1 egg
1/4 C. milk
1 C. panko breadcrumbs
pepper
vegetable oil, for frying
3 tbsp ketchup
3 tbsp Worcestershire sauce
Directions
1. Place a large skillet over medium heat. Heat the oil in it. Cook in it the onion for 3 min.
2. Get a large mixing bowl: Add the milk with egg and whisk them well. Stir in the
breadcrumbs and place them aside.
3. Get a large mixing bowl: Combine in it the beef with onion, breadcrumbs mix, a pinch of
salt and pepper. Mix them well. Shape the mix into 4 patties.
4. Place a large skillet over medium heat. Heat some oil in it. Cook in it the burger patties for
4 min. Flip them.
5. Pour 1/4 C. of hot water into the skillet. Put on the lid and coo the patties for 4 min.
Remove the lid after all the water evaporates.
6. Place the burger patties aside. Stir the ketchup and Worcestershire sauce into the skillet.
Mix them well and heat them to make the sauce.
7. Drizzle the sauce all over the burgers then serve them warm.
8. Enjoy.
Japanese Juicy Burgers

Crockpot Total Time: 12 hrs 5 mins

Calories 361.5
Fat 6.9g
Cholesterol 96.7mg
Sodium 1217.1mg
Carbohydrates 33.6g
Protein 36.8g
Ingredients
2 lbs beef stew meat
1 C. water
1/2 C. Japanese sake
1/4 C. sugar
1/4 C. soy sauce
1 tsp salt
1/2 lb baby carrots
3 medium potatoes, peeled and chopped
1 white onion, diced
Directions
1. Stir all the ingredients into a crockpot. Put on the lid and cook the stew for 11 h on low or
5 h on high.
2. Serve your stew warm.
3. Enjoy.
Japanese Crockpot 114

Crusted Potato Bites Total Time: 30 mins

Calories 231.9
Fat 2.8g
Cholesterol 33.1mg
Sodium 461.1mg
Carbohydrates 44.6g
Protein 7.3g
Ingredients
3 -4 C. leftover mashed potatoes
1 C. corn
1/2 C. flour
1 egg, beaten
1 C. panko breadcrumbs
oil( for frying)
Directions
1. Get a mixing bowl: Add the corn with potato. Combine them well. Shape the mix into
patties.
2. Dust the potato patties with flour, dip them in the beaten egg and coat them with the
panko crumbs.
3. Heat the oil in a large pan. Cook in it the potato patties until they become golden brown.
Serve your potato bites warm.
4. Enjoy.
Japanese Crusted Potato Bites 115

CRUNCHY
Shibuya Ramen
Prep Time: 5 mins
Total Time: 15 mins

Calories 377.9
Fat 22.6g
Cholesterol 0.0mg
Sodium 881.3mg
Carbohydrates 39.1g
Protein 6.3g
Ingredients
1 package ramen noodles
2 C. thinly sliced cabbage
1 C. thinly sliced onion
2 tbsp cooking oil, divided
1 tsp ginger powder
1 tsp sesame oil
soy sauce
Directions
1. Cook the ramen noodles according to the directions on the package. Drain it
2. Place a large pan over medium heat. Heat 1 tbsp of oil in it. Cook in it the onion with
cabbage for 4 to 6 min.
3. Add the noodles with the remaining oil. Cook them for 2 min. Stir in the rest of the
ingredients. Cook them for 2 min. Serve your noodles warm.
4. Enjoy.
Japanese Shibuya Ramen

JAPANESE
Bell Rice Omelet
Prep Time: 20 mins
Total Time: 45 mins

Calories 692.1
Fat 36.0g
Cholesterol 397.5mg
Sodium 683.6mg
Carbohydrates 67.3g
Protein 22.8g
Ingredients
4 C. cooked rice
100 g carrots, chopped in very small pieces salt and pepper
100 g red capsicums, chopped in very 4 tsp oil, to cook eggs, using one tsp at a time
small pieces 8 tsp tomato ketchup, garnish
100 g onions, chopped in very small pieces
150 g bacon, chopped in small batons
50 g tomato paste
2 tsp oil
8 eggs
2 tsp sugar
2 tsp oil
Directions
1. Get a large mixing bowl: Toss in it the veggies with bacon. Place them aside.
2. Get a mixing bowl: Beat in it the eggs with sugar, oil, salt and pepper. Place the mix aside.
3. Heat 2 tsp of oil in a deep pan and cook in it the veggies mix for 8 min. Stir in the rice
with tomato paste. Mix them well and cook them for 3 min.
4. Place a large no sticking pan over medium heat. Heat 1 tsp of oil in it Spread 1/4 f the egg
mix in it to coat the pan and cook it for 3 min.
5. Release the egg sheet from the side of the pan with a spatula. Place 1/4 of the rice mix on
the center of 1 side of the egg sheet.
6. Cover the rice with the second side of the egg sheet. Cover the pan with a serving plate
and flip it. Place it aside and repeat the process with the rest of the ingredients.
7. Serve your omelet with your favorite toppings.
8. Enjoy.
Japanese Bell Rice Omelet

Russet Curry Total Time: 25 mins

Calories 292.4
Fat 9.0g
Cholesterol 0.0mg
Sodium 57.8mg
Carbohydrates 50.3g
Protein 9.9g
Ingredients
2 tbsp oil
1 1/2 C. chicken
1 onion, diced
1 large russet potato, peeled, in bite-size
cubes
1 head broccoli, cut into small pieces
1 (14 1/2 oz) cans baby corn, cut in half
1 (3 1/2 oz) boxes golden curry sauce mix
Directions
1. Place a soup pot over medium heat. Heat the oil in it. Cook it in the chicken with onion for
5 min.
2. Add the potato with 2 3/4 C. of water. Put on the lid and lower the heat. Cook them for 12
min. Crumble the curry sauce mix and stir it until it melts for 3 min.
3. Stir in the corn with broccoli. Cook the stew for 4 min. Serve it warm.
4. Enjoy.
Japanese Russet Curry 119

JAPANESE
Chicken Thighs
Prep Time: 10 mins
Total Time: 30 mins
Skillet Servings per Recipe: 4

Calories 128.4
Fat 7.2g
Cholesterol 39.4mg
Sodium 585.9mg
Carbohydrates 6.1g
Protein 9.6g
Ingredients
2 -3 boneless chicken thighs
8 fresh shiitake mushrooms
8 shishito green peppers or 3 small bell
peppers
2 -3 tbsp mirin
2 -3 tbsp soy sauce
japanese sansho pepper (optional)
shichimi togarashi pepper or red chili
pepper flakes (optional)
Directions
1. Discard the fat from the chicken. Discard the mushroom tips and cut them into quarters.
2. Remove the bell peppers stems and cut them into bite size pieces.
3. Place a large skillet over medium heat. Grease it with some oil. Cook in it the chicken
thighs with the skin facing down until it becomes crisp and golden brown.
4. Stir in the pepper with mushroom. Flip the chicken thighs and cook them on the other
side until they become golden brown.
5. Stir in the mirin with soy sauce. Cook them until they sauce becomes thick, the chicken
and veggies done. Serve your chicken skillet warm.
6. Enjoy.
Japanese Chicken Thighs Skillet

Baked Sweet Potato Total Time: 1 hr 10 mins

Calories 147.2
Fat 5.1g
Cholesterol 0.0mg
Sodium 535.3mg
Carbohydrates 23.3g
Protein 2.5g
Ingredients
2 tbsp brown sugar
3 tbsp low soy sauce
2 tbsp mirin
1 tbsp dark sesame oil
2 -3 sweet potatoes, diced
1 tbsp toasted sesame seeds
1 sheet of toasted nori
Directions
1. Before you do anything preheat the oven to 400 F. Grease a casserole dish.
2. Get a mixing bowl: Mix in it all the ingredients except for the potato to make the sauce.
3. Lay potato slices over the casserole dish and drizzle the sauce all over it. Put on the lid
then cook it in the oven for 52 min.
4. Drizzle the dripping and the marinade from the casserole dish all over the potato. Remove
the cover and cook it in the oven for 12 min.
5. Top your baked potato with sesame seeds and nori. Serve it warm.
6. Enjoy.
Japanese Baked Sweet Potato 121

Lunch Box Total Time: 30 mins
(Mirin Eggplants Salad) Servings per Recipe: 4

Calories 368.3
Fat 12.3g
Cholesterol 0.0mg
Sodium 971.9mg
Carbohydrates 64.0g
Protein 12.7g
Ingredients
8 Japanese eggplants
1/4 tsp chili pepper flakes, to taste
1 packet dried bonito flakes
3 1/2 tbsp soy sauce
3 tbsp mirin
1 C. water
Directions
1. Score the eggplants with a sharp knife lengthwise after each half inch.
2. Transfer the eggplant with the rest of the ingredients to a heavy saucepan. Cook them
until they start simmering.
3. Keep simmering the eggplant mix for 22 min while stirring it from time to time. Serve
your eggplant salad.
4. Enjoy.
Japanese Lunch Box: Mirin Eggplants Salad 122

JAPANESE
Green Beans
Prep Time: 5 mins
Total Time: 15 mins
Salad Servings per Recipe: 4

Calories 109.9
Fat 3.6g
Cholesterol 0.0mg
Sodium 801.1mg
Carbohydrates 17.3g
Protein 4.9g
Ingredients
500 g fresh green beans
3 tbsp sesame seeds
3 tbsp soy sauce
2 tbsp yellow sugar
1 pinch salt
Directions
1. Place a pan over medium heat. Toast the sesame seeds in it for 2 min. Transfer it to a
pestle and grind it slightly.
2. Get a large mixing bowl: Stir in it the sesame seeds with the soy sauce, sugar, and a pinch
of salt. Whisk them well to make the dressing.
3. Trim the green beans. Bring salted saucepan of water to a boil. Cook in it the green beans
until they become light green.
4. Remove them from the water and rinse them with some water to lose heat. Drain the and
pat them dry.
5. Toss the green beans with the dressing. Serve it.
6. Enjoy.
Japanese Green Beans Salad

Shrimp Stew Total Time: 35 mins

Calories 540.0
Fat 9.9g
Cholesterol 85.1mg
Sodium 1688.5mg
Carbohydrates 87.8g
Protein 22.0g
Ingredients
2 1/2 C. dashi stock
3 tbsp soy sauce
2 tbsp mirin
1/2 tsp sesame oil
1 tbsp canola oil
2 spring onions, finely sliced
2 tsp finely grated ginger
1 C. japanese short-grain rice, uncooked
1/2 red pepper
12 snow peas, halved on the diagonal
16 large shrimp, uncooked
Directions
1. Get a small mixing bowl: Whisk in it the stock, soy sauce, mirin and sesame oil.
2. Place a saucepan over medium heat. Heat the oil in it. Cook in it the green onion for 2
min.
3. Stir in the rice with ginger. Cook them for 2 min. Stir in the stock and sauce mix, red
pepper and snow peas. Cook the stew until it starts boiling.
4. Put on the cover and lower the heat. Cook the stew for 17 min. Remove the lid and lay the
shrimp on top.
5. Put the lid back on and cook the stew for 6 min. Serve your stew warm.
6. Enjoy.
Japanese Shrimp Stew 125

JAPANESE
Chicken w/ BBQ
Prep Time: 15 mins
Beans and Slaw Servings per Recipe: 4

Calories 746.4
Fat 20.5g
Cholesterol 118.2mg
Sodium 1063.7mg
Carbohydrates 109.2g
Protein 37.0g
Ingredients
8 chicken drumsticks or 1 1/2-2 lbs
chicken drumsticks 2 C. canned black-eyed peas, drained and
1 tbsp olive oil rinsed
1/4 C. ponzu sauce, lime sauce cooking spray
1 tbsp ketchup 1/2 head cabbage, cored
1/2 C. honey 1 medium carrot
1/2-1 garlic clove, minced 1 tbsp olive oil
salt and pepper 2 tbsp rice vinegar
3/4 C. ketchup Ingredients
1/2 C. pure maple syrup 2 tbsp pure maple syrup
1/2 tbsp liquid smoke flavoring 1 tbsp sriracha sauce
1/2 tsp dry mustard 1 tbsp lime juice
1/4 tsp garlic powder 1/2 tsp ground ginger
salt and pepper salt
1 C. onion, chopped
Directions
1. To make the chicken drumsticks:
2. Before you do anything preheat the oven to 375 F. Lay the chicken drumsticks in a greased
casserole dish.
3. Get a small mixing bowl: Whisk in it the soy sauce, ketchup, honey, garlic, salt and pepper.
Drizzle the mix all over the chicken drumsticks.
4. Place the chicken pan in the oven and cook it for 30 min. Flip the chicken drumsticks and
cook them for another 30 min.
5. To make the barbecued beans:
6. Place a heavy saucepan over medium heat: Stir in it the ketchup, pure maple syrup, smoke
flavoring, mustard powder, garlic powder, salt and pepper. Cook them for 10 min.
7. In the meantime, chop the onion and cook it in a greased pan for 6 min. Transfer the
cooked onion with black eyed peas into the saucepan.
8. Put on the lid and coo them until the bean becomes thick.
Japanese Chicken w/ BBQ Beans and Slaw
9. Cut the carrot and cabbage into thin strips.
10. To make the hot slaw:
11. Grease a wok or a pan with a cooking spray. Cook in it the carrot and cabbage for 4 min.
12. Get a small bowl: Whisk in it the olive oil, rice vinegar, pure maple syrup, Sriracha Hot
Chili sauce, lime juice, ground ginger, salt and pepper to make the dressing.
13. Drizzle the sauce all over the carrot and cabbage mix. Cook them for 3 min.
14. Serve your chicken drumsticks warm with the barbecued beans and warm hot slaw.
15. Enjoy.
JAPANESE
Chicken Soup
Prep Time: 10 mins
Total Time: 15 mins

Calories 210.7
Fat 5.7g
Cholesterol 125.9mg
Sodium 733.6mg
Carbohydrates 6.3g
Protein 28.0g
Ingredients
1 lb ground chicken or 1 lb pork
1/4 C. miso
1/4 C. sake
1/4 C. fresh ginger, grated
1 egg
flour or starch, as needed
green onion, chopped
Directions
1. Get a small bowl: Whisk in it the miso with sake.
2. Get a mixing bowl: Combine in it all the ingredients. Mix them well.
3. Bring some nabe broth to a boil in a large saucepan. Drop the chicken mix using a tbsp
into the hot broth and cook them until they are no longer pink.
4. Serve your chicken meatballs soup warm.
5. Enjoy.
Japanese Chicken Soup

OKONOMIYAKI
Japanese
Prep Time: 15 mins
Total Time: 45 mins
Pancakes Servings per Recipe: 4

Calories 659 kcal
Carbohydrates 90.7 g
Cholesterol 217 mg
Fat 19.4 g
Fiber 8.3 g
Protein 29.3 g
Sodium 1531 mg
Ingredients
12 ounces sliced bacon
1 1/3 cups water
4 eggs
3 cups all-purpose flour
1 tsp salt
1 medium head cabbage, cored and sliced
2 tbsps minced pickled ginger
1/4 cup tonkatsu sauce or barbeque sauce
Directions
1. Get a frying pan. Bacon should be fried with a medium heat. Soak excess oils with paper
towel and put to the side.
2. Get a bowl. Combine some water and eggs. Next combine in slowly, your flour, and then
add salt.
3. Combine with the flour: the ginger, and cabbage and mix until even.
4. Get a 2nd frying pan or use the one from earlier. Add some nonstick spray to it. Take 1 / 4
cup of batter and put it in the middle of the pan.
5. Cover the batter with 4 bacon strips. Make sure the batter is circular. Fry for 6 mins. Turn
over the batter and cook the opposite side until golden. Set aside.
6. Garnish with tonkatsu sauce. Cook all the batter in the same manner.
7. Enjoy.
Okonomiyaki
Cucumber Prep Time: 15 mins
Salad in Japan Total Time: 45 mins

Calories 55 kcal
Cholesterol 0 mg
Fat 1.6 g
Fiber 1g
Protein 0.8 g
Sodium 111 mg
Ingredients
2 tbsps white sugar
2 tbsps rice vinegar
1 tsp Asian (toasted) sesame oil
1 tsp chili paste (sambal oelek)
salt to taste
2 large cucumbers - peeled, seeded, and
cut into 1/4-inch slices
Directions
1. Get a bowl. Mix the following evenly: salt, sugar, chili paste, sesame oil, and rice vinegar.
2. Combine with the wet mixture, your cucumbers, and set the salad to marinade for 35 mins
on a countertop.
3. Enjoy the salad at room temp.
Cucumber Salad in Japan 130

Chicken Prep Time: 15 mins
Wings in Japan Total Time: 1 hr

Calories 675 kcal
Cholesterol 158 mg
Fat 44.3 g
Fiber 0.7 g
Protein 18.9 g
Sodium 1112 mg
Ingredients
3 pounds chicken wings
1 cup all-purpose flour for coating
1 cup butter
SAUCE
3 tbsps soy sauce
3 tbsps water
1 cup white sugar
1/2 cup white vinegar
1/2 tsp garlic powder, or to taste
1 tsp salt
Directions
1. Get your oven to 350 degrees before doing anything else.
2. Slice your wings into two pieces. Get two bowls: one with egg, another with flour.
3. Coat the wings with egg first, then flour.
4. Get a frying pan and get butter melted.
5. Fry wings until completely golden brown.
6. Then move the wings into a saucepan.
7. Get a bowl mix the following: salt, soy sauce, garlic powder, water, vinegar, and sugar. Use
to coat wings.
8. Enter wings into the oven for 40 mins. Make sure to baste with remaining wet mixture
occasionally.
9. Enjoy.
Chicken Wings in Japan 131

JAPANESE
Zucchini Stir Fry
Prep Time: 10 mins
Total Time: 20 mins

Calories 110 kcal
Carbohydrates 8.1 g
Cholesterol 0 mg
Fat 8.2 g
Fiber 1.9 g
Protein 2.7 g
Sodium 581 mg
Ingredients
2 tbsps vegetable oil
1 medium onion, thinly sliced
2 medium zucchinis, cut into thin strips
2 tbsps teriyaki sauce
1 tbsp soy sauce
1 tbsp toasted sesame seeds
ground black pepper
Directions
1. Get a frying pan hot with oil. For 5 mins stir fry onions.
2. Add and stir-fry zucchini for an additional min.
3. Combine into the zucchini your sesame seeds, teriyaki sauce, and soy sauce. Fry for 5
mins.
4. Finally add pepper.
5. Enjoy.
Japanese Zucchini Stir Fry

Fruit Pie Total Time: 1 hr
Servings per Recipe: 1 pie

Calories 404 kcal
Cholesterol 67 mg
Fat 23.1 g
Fiber 1.7 g
Protein 3.8 g
Sodium 243 mg
Ingredients
1 (9 inch) unbaked pie shell
2 eggs, beaten
1/3 cup butter, melted
1 cup white sugar
1 tsp vanilla extract
1 tbsp distilled white vinegar
1/2 cup chopped pecans
1/2 cup shredded coconut
1/2 cup raisins
Directions
1. Get your oven hot to 350 degrees.
2. Get a bowl. Mix together until even and smooth: vinegar, eggs, sugar and butter.
3. Mix in raisins, pecans, and coconut. Put everything in a pie crust.
4. Bake for 40 mins.
5. Enjoy.
Japanese Fruit Pie 133

JAPANESE
Beef Stir-Fry
Prep Time: 30 mins
Total Time: 45 mins

Calories 290 kcal
Cholesterol 39 mg
Fat 7.6 g
Fiber 2.6 g
Protein 26.4 g
Sodium 1271 mg
Ingredients
2 pounds boneless beef sirloin or beef top
round steaks (3/4" thick) sliced
3 tbsps cornstarch 2 medium red peppers, cut into 2"-long strips
1 (10.5 ounce) can Campbell's® Condensed 3 stalks celery, sliced
Beef Broth 2 medium green onions, cut into 2" pieces
1/2 cup soy sauce Hot cooked regular long-grain white rice
2 tbsps sugar
2 tbsps vegetable oil
4 cups sliced shiitake mushrooms
1 head Chinese cabbage (bok choy), thinly
Directions
1. To start this recipe grab a knife and begin to cut your beef into some thin long strips.
2. Grab a medium sized bowl and combine the following ingredients: sugar, broth, soy, and
cornstarch.
3. After combining the ingredients set them aside.
4. Get your wok hot over a high level of heat and add one 1 tbsp of oil to it.
5. Once your oil is hot combine the following ingredients in it: green onions, mushrooms,
celery, cabbage, and peppers.
6. Fry these veggies down until you find that they are soft. Set aside.
7. Now grab your cornstarch mixture and put it in the pot. Stir-fry until you find that it has
thickened.
8. Once thick, combine the cornstarch with your beef and veggies.
9. Fry until beef is cooked completely.
10. Let contents cool.
11. Enjoy.
Japanese Beef Stir-Fry

Tofu Mushroom Total Time: 20 mins
Soup Servings per Recipe: 2 servings

Calories 100 kcal
Carbohydrates 4.8 g
Cholesterol 3 mg
Fat 3.9 g
Fiber 1g
Protein 11 g
Sodium 1326 mg
Ingredients
3 cups prepared dashi stock
1/4 cup sliced shiitake mushrooms
1 tbsp miso paste
1 tbsp soy sauce
1/8 cup cubed soft tofu
1 green onion, diced
Directions
1. Get a saucepan. Add your stock, get it boiling. Once boiling add mushrooms and cook for 4
mins.
2. Get a bowl. Combine soy sauce and miso paste evenly. Mix this with your stock.
3. For 6 mins let broth cook. Add some diced green onion.
4. Enjoy.
Japanese Tofu Mushroom Soup 135

JAPANESE
Udon Soup
Prep Time: 15 mins
Total Time: 40 mins

Calories 548 kcal
Cholesterol 206 mg
Fat 17.2 g
Fiber 2.8 g
Protein 42.2 g
Sodium 2491 mg
Ingredients
6 cups prepared dashi stock
1/4 pound chicken, cut into chunks 1 (9 ounce) package fresh udon noodles
2 carrots, diced 4 eggs
1/3 cup soy sauce 2 leeks, diced
3 tbsps mirin
1/2 tsp white sugar
1/3 tsp salt
2 (12 ounce) packages firm tofu, cubed
1/3 pound shiitake mushrooms, sliced
5 ribs and leaves of bok choy, diced
Directions
1. Get a sauce pan. Heat the following: salt, dashi stock, sugar, carrots, mirin, chicken, and soy
sauce. Allow everything to lightly boil until your chicken is cooked fully (8 mins).
2. Mix in some bok choy, mushrooms, and tofu. Let everything continue simmering for 6
mins.
3. Add your noodles and cook for 5 more mins. Finally add leeks.
4. Take your eggs and crack them over the soup. Let the soup cook for 5 mins until eggs are
done.
5. Enjoy.
Japanese Udon Soup

DEVILED EGGS
Japanese II
Prep Time: 35 mins
Total Time: 55 mins

Calories 91 kcal
Carbohydrates 2.1 g
Cholesterol 95 mg
Fat 7.9 g
Fiber 0.1 g
Protein 3.6 g
Sodium 122 mg
Ingredients
9 eggs
2 tbsps sesame seeds
1/2 cup mayonnaise
2 tsps soy sauce
2 tsps wasabi paste
2 tsps rice wine vinegar
2 tbsps thinly sliced green onions
4 tbsps panko bread crumbs
Directions
1. Boil your eggs in a saucepan. Once the water is boiling let it continue about 10 to 15 mins.
Drain the water and run cold water over your eggs.
2. Remove the shells. Place the eggs to the side.
3. Get a frying pan and fry some sesame seeds for 4 mins. Set seeds aside.
4. Split your shelled eggs and remove the yolks.
5. Get your food processor and process the following until smooth: egg yolks, rice vinegar,
mayo, wasabi paste and soy sauce.
6. Put in some bread crumbs and green onion and pulse it a few more times.
7. Put the processed contents into the center of your eggs and garnish each egg with sesame
seeds.
8. Enjoy.
Deviled Eggs Japanese

Salad Dressing II Total Time: 15 mins
Servings per Recipe: 1.25 cups

Calories 220 kcal
Carbohydrates 6.3 g
Cholesterol 0 mg
Fat 21.9 g
Fiber 0.5 g
Protein 0.9 g
Sodium 464 mg
Ingredients
2 tbsps minced fresh ginger root
1/3 cup minced onion
1/4 cup minced celery
1/4 cup low-sodium soy sauce
1/2 lime, juiced
1 tbsp white sugar
1 tbsp ketchup
1/4 tsp ground black pepper
1/2 cup vegetable oil
Directions
1. Get a food processor. Process the following: celery, onion, and ginger until smooth.
2. Mix in the following with your celery: pepper, soy sauce, ketchup, sugar and lime juice.
Process for 30 secs until smooth.
3. Continually run the processor while adding oil until everything becomes dressing-like.
4. Enjoy.
Japanese Salad Dressing II 139

Rice and Eggs Total Time: 20 mins

Calories 521 kcal
Cholesterol 403 mg
Fat 20.2 g
Fiber 0.8 g
Protein 26.7 g
Sodium 1300 mg
Ingredients
1 cup cooked white or brown rice
2 thin slices cooked ham, cubed
2 tbsps ketchup
1 slice processed cheese food (such as
Velveeta ®) (optional)
2 eggs
1 tbsp ketchup
1/4 tsp chopped fresh parsley
Directions
1. Get a frying pan, add nonstick spray. Combine your ham, cheese, 2 tbsps of ketchup, and
cooked rice in the pan. Fry for about 9 mins.
2. Put everything in a bowl or container.
3. Get another bowl and whisk pepper, salt and eggs together.
4. Get another frying pan and use some nonstick spray. Pour in eggs. As the edge of the egg
cooks you should lift it. So the uncooked portion runs underneath. Do this until everything
is fully cooked. Turn off the stove.
5. Fold egg into a semi-circle and place on top of the rice.
6. You can also add a tbsp of ketchup and parsley for a garnish.
7. Enjoy.
Japanese Rice and Eggs 140

JAPANESE
Mackerel
Prep Time: 20 mins
Total Time: 30 mins

Calories 234 kcal
Carbohydrates 9.2 g
Cholesterol 53 mg
Fat 9g
Fiber 0.1 g
Protein 23.9 g
Sodium 1000 mg
Ingredients
4 mackerel fillets
1/4 cup soy sauce
1/4 cup mirin (Japanese sweet wine)
1 tbsp white sugar
1/2 tbsp grated fresh ginger root
Directions
1. Clean your fish with cold water and remove any excess water with paper towels.
2. Get a bowl and combine the following evenly: ginger, soy sauce, sugar, and mirin. Use as a
marinade for your fish. Place a lid on the bowl. Chill contents for 25 mins.
3. Turn on your broiler and get it hot, a grill could be used also.
4. Place fillets under the broiler for 9 mins. Try to baste the fish a few times throughout the
cooking time.
5. Drizzle with lemon juice or radish.
6. Enjoy.
Japanese Mackerel
JAPANESE
Mushrooms
Prep Time: 5 mins
Total Time: 15 mins

Calories 196 kcal
Cholesterol 0 mg
Fat 14.1 g
Fiber 3.6 g
Protein 7.3 g
Sodium 1367 mg
Ingredients
4 Portobello mushroom caps
3 tbsps soy sauce
2 tbsps sesame oil
1 small clove garlic, minced
Directions
1. Set your broiler to low. The rack should be placed 6 inches from the heating source
(ideally).
2. Run mushrooms under cold water until clean. Place mushrooms with the top's down on
the baking sheet.
3. Get a bowl mix the following evenly: sesame oil, garlic, soy sauce, and ginger. Cover the
tops of the mushrooms with it.
4. Cook mushrooms for 10 mins.
5. Enjoy.
Japanese Mushrooms
Tofu Burger Total Time: 45 mins

Calories 307 kcal
Carbohydrates 8.9 g
Cholesterol 77 mg
Fat 18.1 g
Fiber 2.1 g
Protein 25.5 g
Sodium 999 mg
Ingredients
1 (14 ounce) package firm tofu 1/4 tsp minced fresh ginger root
1 pound ground beef 1 tbsp vegetable oil
1/2 cup sliced shiitake mushrooms
2 tbsps miso paste
1 tsp salt
1/4 tsp ground nutmeg
1/4 cup mirin (Japanese sweet wine)
2 tbsps soy sauce
1 tsp garlic paste
Directions
1. Remove excess liquid from your tofu. By placing it between two plates for 20 mins. Using
something heavy on top to apply a constant downward force.
2. Dice tofu into cubes.
3. Get a bowl and mix the following: nutmeg, tofu, pepper, shiitake, salt, miso paste, and egg.
Form 6 balls from this mixture and shape them into burgers.
4. Get another bowl and mix the following: ginger, mirin, garlic paste, and soy sauce. Put to
the side.
5. Get a frying pan. Heat veggie oil.
6. Fry burgers for 2 mins each side. Set heat to low. Place a lid on the pan.
7. Let the burgers lightly fry for 5 mins.
8. Remove excess oils. Then cover the burgers with the wet mixture of soy sauce. Coat both
sides of the burgers by turning them over.
9. Enjoy.
Japanese Tofu Burger 143

Shrimp Sauce Total Time: 5 mins
Servings per Recipe: 2.5 cups

Calories 161 kcal
Carbohydrates 1.3 g
Cholesterol 8 mg
Fat 17.5 g
Fiber 0.1 g
Protein 0.3 g
Sodium 172 mg
Ingredients
2 cups mayonnaise
1/2 cup water
1 tsp white sugar
1 tsp paprika
1 tsp garlic juice
1 tbsp ketchup
1 tsp ground ginger
1 tsp hot pepper sauce
1 tsp ground mustard
1/4 tsp salt
3/4 tsp ground white pepper
Directions
1. Get a bowl and combine all the ingredients.
2. Serve at room temperature. But store chilled.
3. Enjoy.
Japanese Shrimp Sauce 144

JAPANESE
Onion Soup
Prep Time: 15 mins
Total Time: 1 hr

Calories 25 kcal
Carbohydrates 4.4 g
Cholesterol 1 mg
Fat 0.2 g
Fiber 0.9 g
Protein 1.4 g
Sodium 257 mg
Ingredients
1/2 stalk celery, diced
1 small onion, diced 2 quarts water
1/2 carrot, diced 1 cup baby Portobello mushrooms, sliced
1 tsp grated fresh ginger root 1 tbsp minced fresh chives
1/4 tsp minced fresh garlic
2 tbsps chicken stock
3 tsps beef bouillon granules
1 cup chopped fresh shiitake mushrooms
Directions
1. Get a saucepan with high heat. Get the following items boiling before continuing: water,
celery, beef bouillon, onion, chicken stock, carrots, half of the mushrooms, ginger, and
garlic.
2. Put a lid on the boiling contents. Set heat to a medium level. Let the contents lightly boil
for 45 mins.
3. Get another saucepan. Put the other half of mushrooms in it. Once the first pot has been
cooking for 45 mins. Strain soup into the pot with uncooked mushrooms.
4. Throw away anything left from the straining.
5. Garnish with chives when served.
6. Enjoy.
Japanese Onion Soup

Osaka Prep Time: 30 mins
Beef Rolls Total Time: 40 mins

Calories 689 kcal
Carbohydrates 5.9 g
Cholesterol 242 mg
Fat 29.1 g
Fiber 2.1 g
Protein 95.1 g
Sodium 583 mg
Ingredients
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
Directions
1. Get a frying pan hot with oil. Place mushrooms in the pan. Put a lid on the pan. Set the
heat to low. Cook until the mushrooms are soft, but not browned.
2. Boil some water in a second pot and fill a bowl with ice and water. Once the water is
boiling. Dip your asparagus in the boiling water and then enter the asparagus into the ice
water. Put to the side. (Do this for all spears.)
3. Heat your broiler. Apply some oil or nonstick spray to a broiler pan.
4. Flatten steaks to 1/4 of an inch. Coat them with soy sauce then layer the following: 3
asparagus pieces, some mushrooms, and some green onions.
5. Shape the steak into a roll-up. The seam portion of the steak should be placed at the
bottom. Put a toothpick through each roll.
6. Broil the steak for 4 mins. Then turn them. Broil for 3 mins.
7. Be careful not to burn them.
8. Enjoy.
Osaka Beef Rolls 146

JAPANESE
Beef Croquettes
Prep Time: 10 mins
Total Time: 30 mins

Calories 239 kcal
Cholesterol 69 mg
Fat 3.9 g
Fiber 1.5 g
Protein 9.6 g
Sodium 196 mg
Ingredients
3 medium russet potatoes, peeled, and
chopped 2 eggs, beaten
1 tbsp butter panko bread crumbs
1 tbsp vegetable oil 1/2 cup oil for frying
3 onions, diced
3/4 pound ground beef
4 tsps light soy sauce
all-purpose flour for coating
Directions
1. Get a saucepan. Boil salted water and potatoes for 16 mins. Remove water and put
potatoes in a separate bowl. Combine some butter with the potatoes and mash them.
2. Get a frying pan. Heat 1 tbsp of oil. Stir fry onions until soft. Add your soy sauce and beef
to the onions.
3. Continue to stir fry beef until browned and no liquid remains.
4. Mix beef with the potatoes evenly.
5. Get another frying pan hot with half a cup of oil.
6. Form your mashed potatoes and beef into 10 patties and coat them with flour, then eggs,
then bread crumbs.
7. Finally fry each patty until golden on all sides.
8. Remove excess oil and enjoy.
Japanese Onion Soup

Kyoto Prep Time: 25 mins
Cabbage Total Time: 25 mins

Calories 126 kcal
Carbohydrates 8.1 g
Cholesterol 0 mg
Fat 9.6 g
Fiber 3g
Protein 3.5 g
Sodium 208 mg
Ingredients
3 tbsps sesame oil 1/4 cup toasted sesame seeds
3 tbsps rice vinegar
1 clove garlic, minced (optional)
1 tsp grated fresh ginger root (optional)
1 tbsp white sugar (optional)
1 tsp salt
1 tsp black pepper
1/2 large head cabbage, cored and
shredded
1 bunch green onions, thinly sliced
1 cup almond slivers
Directions
1. Combine all the ingredients in a large bowl. Mix the wet ingredient first, then the dry ones.
Toss everything so the cabbage is evenly coated.
2. Enjoy at room temperature or chilled.
Kyoto Cabbage 149

JAPANESE
Fried Chicken
Prep Time: 20 mins

Calories 256 kcal
Carbohydrates 4.8 g
Cholesterol 98 mg
Fat 16.7 g
Fiber 0.1 g
Protein 20.9 g
Sodium 327 mg
Ingredients
2 eggs, lightly beaten
1/2 tsp salt breast halves - cut into 1 inch cubes
1/2 tsp black pepper 3 tbsps potato starch
1/2 tsp white sugar 1 tbsp rice flour
1 tbsp minced garlic oil for frying
1 tbsp sesame oil
1 tbsp soy sauce
1/8 tsp chicken bouillon granules
1 1/2 pounds skinless, boneless chicken
Directions
1. Get a bowl and combine the following: bouillon, eggs, soy sauce, salt, sesame oil, pepper,
ginger, garlic, and sugar. Use as a marinade for the chicken. Place a lid over the contents.
And let the chicken marinate in this mixture at least 35 mins in the frig.
2. Take off the lid from the marinade and add rice flour and potato starch to it. Evenly
combine everything.
3. Get a frying pan and get oil to 365 degrees.
4. Fry your chicken until brown in a batch process.
5. Remove excess oil.
6. Enjoy.
Japanese Fried Chicken

Easy Prep Time: 10 mins
Katsu Total Time: 20 mins

Calories 297 kcal
Cholesterol 118 mg
Fat 11.4 g
Fiber 0.1 g
Protein 31.2 g
Sodium 251 mg
Ingredients
- pounded to 1/2 inch thickness
2 tbsps all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed
Directions
1. Get three bowls. Bowl 1 for chicken with some pepper and salt. Bowl 2 for bread crumbs.
Bowl 3 for eggs.
2. Cover chicken with flour first. Then with egg, and finally with crumbs.
3. Get a frying pan and heat 1/4 inch of oil. Fry your chicken for 5 mins on each side.
4. Remove excess oil.
5. Enjoy.
Easy Katsu 151

JAPANESE
Spinach
Prep Time: 5 mins
Total Time: 10 mins

Calories 101 kcal
Carbohydrates 6.7 g
Cholesterol 0 mg
Fat 7.9 g
Fiber 2.5 g
Protein 3.4 g
Sodium 66 mg
Ingredients
2 tbsps sesame oil
1 tbsp brown sugar
10 cups fresh spinach leaves
4 tbsps black sesame seeds, toasted
Directions
1. Get a frying pan and get sesame oil hot. Combine spinach with oil in 3 cup batches. Fry
until completely wilted. Then mix in another 3 cups of spinach.
2. Smash your sesame seeds into small crumbs. Set to the side.
3. Once your spinach is completely wilted create a hole in the center of the spinach. In the
hole add sugar and cook until melted down. Mix spinach and sugar together completely.
4. Serve with a garnish of crushed sesame seeds.
5. Enjoy.
Japanese Spinach
Tofu and Miso Total Time: 20 mins

Calories 82 kcal
Carbohydrates 4.6 g
Cholesterol 6 mg
Fat 4.5 g
Fiber 0.9 g
Protein 7.4 g
Sodium 358 mg
Ingredients
2 tbsps sesame seeds
1/2 cup dried Asian-style whole sardines
2 1/2 tbsps red miso paste
1/2 cup boiling water
1 (16 ounce) package silken tofu, cubed
4 green onions, thinly sliced
crushed red pepper flakes
Directions
1. Get a skillet and fry sesame seeds until aromatic for 3 mins.
2. Get a pan and begin to boil water.
3. Get a food processor and combine dried sardines and sesame seeds. Process into a powder.
4. Put sesame and sardines in a bowl and combine miso. Combine in your boiling water (1/2
cup) from earlier and mix until creamy.
5. Finally combine your tofu red pepper, and green onions.
6. Enjoy.
Japanese Tofu and Miso 154

HOW TO MAKE
Ramen Soup
Prep Time: 5 mins
Total Time: 15 mins
Simply Servings per Recipe: 2

Calories 291 kcal
Fat 10.2 g
Carbohydrates 42.4g
Protein 6.9 g
Cholesterol 0 mg
Sodium 1675 mg
Ingredients
3 1/2 C. vegetable broth
1 (3.5 oz.) package ramen noodles with
dried vegetables
2 tsp soy sauce
1/2 tsp chili oil
1/2 tsp minced fresh ginger root
2 green onions, sliced
Directions
1. In a medium pan, add the noodles and broth over high heat.
2. Cover the pan and bring to a boil.
3. Uncover the pan and stir to break up the noodles.
4. Reduce the heat to medium and stir in the ginger, soy sauce and chili oil.
5. Simmer, uncovered for about 10 minutes.
6. Stir in the sesame oil and serve with a garnishing of the green onions.
How to Make Ramen Soup Simply

FULL
Ramen Breakfast
Prep Time: 5 mins
Total Time: 35 mins

Calories 383 kcal
Fat 31.1 g
Carbohydrates 4.7g
Protein 20.7 g
Cholesterol 243 mg
Sodium 836 mg
Directions Ingredients
1. Set your oven to 350 degrees F before doing anything 8 slices turkey bacon
else. 2 (3 oz.) packages ramen noodles,
2. Heat a 12-inch oven proof nonstick skillet on medium break each block into 4 pieces
heat and cook the bacon for about 8 minutes, stirring (flavor packets discarded)
continuously. 1 1/2 tbsp vegetable oil, divided
3. Transfer the bacon onto paper towels lined plate to drain. 1 C. shredded Cheddar cheese
1 tbsp butter
4. Remove skillet from heat and discard the bacon grease,
4 eggs
leaving 1 tbsp in the skillet.
5. In a pan of salted boiling water, cook the ramen noodles about 3 minutes, stirring
occasionally.
6. Drain the noodles in a colander and rinse under cold water.
7. Heat the skillet of bacon grease on medium-high heat.
8. In the bottom of skillet, place the noodles evenly and cook for about 3-6 minutes, pressing
occasionally with a slotted spatula.
9. Carefully, slide the ramen cake onto a large plate.
10. Now, invert a second plate over top and flip cake over, cooked side upwards.
11. In the same skillet, heat 1 tbsp of the oil on medium-high heat.
12. Carefully, slide ramen cake into skillet and cook for about 3-5 minutes, pressing
13. Sprinkle with the cheese evenly and transfer the skillet into oven.
14. Cook in the oven for about 5-10 minutes.
15. Remove from the oven and transfer ramen cake onto a cutting board.
16. Carefully, cut into 4 wedges.
17. With the paper towels, wipe out the skillet.
18. In the same skillet, heat remaining 1/2 tbsp of the oil and butter on medium heat.
19. Carefully, crack eggs into skillet and cook for about 2-3 minutes.
20. In each serving plate, place 1 ramen wedge, 1 fried egg and 2 bacon slices and serve.
Full Ramen Breakfast
Sakura's Prep Time: 5 mins
Ramen Recipe Total Time: 20 mins

Calories 297 kcal
Fat 20.4 g
Carbohydrates 15.4g
Protein 13.2 g
Cholesterol 35 mg
Sodium 746 mg
Ingredients
1/2 C. diced pancetta additional for serving
1 tbsp olive oil 1/4 tsp freshly ground black pepper
1 medium onion, chopped
1/4 tsp salt
1 (3 oz.) package ramen noodles, coarsely
broken in package (flavor packet
discarded)
1 (10 oz.) package frozen peas
3 C. low-chicken broth
1 tbsp butter
1/2 C. grated Parmesan cheese, plus
Directions
1. In a 12-inch nonstick skillet, heat the oil on medium heat and cook the pancetta for about
5 minutes, stirring occasionally.
2. Stir in the onion and salt and cook for about 4 minutes, stirring continuously.
3. Add the noodles and cook for about 1 minute, stirring continuously.
4. Stir in the peas and broth and bring to a boil.
5. Cook for about 3 minutes, stirring continuously.
6. Remove from the heat and stir in the butter, Parmesan and pepper.
7. Serve with a topping of the extra Parmesan.
Sakura's Ramen Recipes 157

Peanut Prep Time: 15 mins
Cucumber Ramen Total Time: 20 mins

Calories 613 kcal
Fat 35.9 g
Carbohydrates 62.5g
Protein 13.5 g
Cholesterol 0 mg
Sodium 2224 mg
Ingredients
1/3 C. peanut butter 1 green onion, thinly sliced
3 tbsp vegetable oil 1/4 C. chopped cilantro
3 tbsp vinegar 2 tbsp chopped salted peanuts
2 tbsp soy sauce
1 clove garlic, minced
1 tsp white sugar
1/4 tsp cayenne pepper
4 (3 oz.) packages ramen noodle soup
(seasoning packets discarded)
1/2 small cucumber, peeled and cut into
matchsticks
Directions
1. In a bowl, add the soy sauce, oil, peanut butter, vinegar, sugar, garlic and cayenne pepper
and mix till smooth.
2. In a pan of boiling water, cook the ramen noodles for about 3 minutes.
3. Drain the noodles and transfer into a bowl with the cucumber and green onion
4. Place the peanut butter sauce over the noodles and toss to coat.
5. Serve with a garnishing of the cilantro and peanuts.
Peanut Cucumber Ramen 158

RAMEN WITH SEOUL
(Korean Style)
Prep Time: 20 mins
Total Time: 40 mins

Calories 193 kcal
Fat 9.4 g
Carbohydrates 13.3g
Protein 14.8 g
Cholesterol 29 mg
Sodium 1341 mg
Ingredients
3 tbsp gochujang (Korean chile paste)
3 tbsp soy sauce 1 zucchini, thinly sliced
1/3 C. water 2 (3 oz.) packages ramen noodles, cooked al
2 tbsp sesame oil dente
1 1/2 tsp sugar Reynolds Wrap(R) Aluminum Foil
2 boneless, skinless chicken breasts, thinly
sliced
1 C. (1-inch) slices green onions
1 C. thinly sliced red cabbage
2 C. thinly sliced button mushrooms
Directions
1. Set your oven to 425 degrees F before doing anything else.
2. In a large bowl, add the sugar, water, gochujang, soy sauce and sesame oil and sugar and
mix till well combined.
3. Add the remaining ingredients and toss to coat well.
4. Arrange 4 (1 1/2-2 feet long) pieces of foil onto a table.
5. Place about 1/4 of the ramen noodle mixture in the center of each foil.
6. Fold up the ends and then the outside to create a foil packet.
7. Arrange the foil packets onto a baking sheet.
8. Cook in the oven for about 25 minutes.
Ramen with Seoul: Korean Style

Ramen Prep Time: 15 mins
Noodle Skillet Total Time: 30 mins

Calories 438 kcal
Fat 14.1 g
Carbohydrates 47.6g
Protein 31.9 g
Cholesterol 65 mg
Sodium 1118 mg
Ingredients
1 1/2 C. hot water 1/2 C. water
1 (3 oz.) package Oriental-flavor ramen 1/2 C. sliced water chestnuts
noodle soup mix (seasoning packet 1 tsp soy sauce
reserved) 1 tsp oyster sauce
2 tsp vegetable oil, divided 1/4 tsp Chile-garlic sauce (such as Sriracha)
8 oz. skinless, boneless chicken breast 1 Roma tomato, cut into wedges
halves, cut into 2-inch strips
2 C. broccoli florets
1 C. sliced onion wedges
1 C. fresh bean sprouts
Directions
1. In a small pan, add 1 1/2 C. of the water and bring to a boil.
2. Add the ramen noodles and cook for about 2 minutes.
3. Drain well and keep aside.
4. In a large skillet, heat 1 tsp of the oil on medium heat and cook the chicken for about 5
minutes.
5. With a slotted spoon, transfer the chicken into a bowl, reserving drippings in the skillet.
6. With a piece of the foil, cover the bowl to keep chicken warm.
7. In the same skillet, add the broccoli, onion, and garlic on high heat and cook for about 3-5
minutes.
8. Add the drained noodles, reserved seasoning packet, bean sprouts, water chestnuts, water,
soy sauce, oyster sauce and Sriracha and stir fry for about 3-5 minutes.
9. Stir in the tomato wedges and cook for about 2-3 minutes.
Ramen Noodle Skillet 161

JAPANESE
Beef and Broccoli
Prep Time: 20 mins
Total Time: 40 mins

Calories 377 kcal
Fat 29.3 g
Carbohydrates 12.8g
Protein 16.2 g
Cholesterol 52 mg
Sodium 563 mg
Ingredients
Ramen:
2 (3 oz.) packages ramen noodles, breaking Stir-Fry:
each block into 4 pieces (exclude seasoning 2 1/2 tbsp vegetable oil, divided
packets) 1/2 lb. broccoli florets
2 tbsp vegetable oil, divided 1/3 C. water
Sauce: 3 large cloves garlic, finely chopped
3/4 C. water 2 tbsp minced fresh ginger
3 tbsp oyster sauce 1 lb. flat iron steak, thinly sliced across the
1 tbsp low-soy sauce grain
1 tbsp cornstarch 1/4 tsp salt
1 tsp white sugar
1/2 tsp toasted sesame oil (optional)
Directions
1. Set your oven to 350 degrees F before doing anything else.
2. In a pan of salted boiling water, cook the ramen noodles about 3 minutes, stirring
occasionally.
3. Drain the noodles in a colander and rinse under cold water.
4. In a 12-inch nonstick skillet, heat 1 tbsp of the oil on medium-high heat
5. In the bottom of skillet, place the noodles evenly and cook for about 3-6 minutes, pressing
6. Carefully, slide the ramen cake onto a large plate.
7. Now, invert a second plate over top and flip cake over, cooked side upwards.
8. In the same skillet, heat 1 tbsp of the oil on medium-high heat.
9. Carefully, slide ramen cake into skillet and cook for about 3-5 minutes, pressing
10. Slide ramen cake onto a baking sheet and transfer in the oven to keep warm.
11. Meanwhile in a bowl, add the sugar. cornstarch, oyster sauce, soy sauce, water and sesame
oil and beat till well combined.
Japanese Beef and Broccoli

12. In the same skillet, heat 1 tbsp oil on medium-high heat and stir fry the broccoli for about
1 minute.
13. Add the water and educe the heat to medium.
14. Cook, covered for about 2-3 minutes.
15. Transfer the broccoli into a bowl.
16. With paper towels, wipe out the skillet.
17. In the same skillet, heat 1 1/2 tbsp of the oil on medium-high heat and stir fry the garlic
and ginger for about 10 seconds.
18. Add the beef and salt and stir fry for about 2 minutes.
19. Stir in the sauce mixture and bring to a boil, stirring continuously.
20. Add the broccoli and cook for about 30 seconds, stirring continuously.
21. Remove from the heat.
22. Remove the ramen cakes from the oven and transfer onto a cutting board.
23. Carefully, cut into 4 wedges.
24. Divide ramen cake wedges onto serving plates.
25. Top each ramen wedge with 1 C. of the beef-broccoli mixture and serve.
RAMEN
Coleslaw
Prep Time: 15 mins
Total Time: 20 mins

Calories 248 kcal
Fat 23.3 g
Carbohydrates 8.3g
Protein 4g
Cholesterol 12 mg
Sodium 217 mg
Ingredients
1/4 C. butter
1 C. sunflower kernels
1 (3 oz.) package ramen noodles, broken
into pieces
1 head Napa cabbage, chopped
4 spring onions, diced
1/2 C. vinegar
1/2 C. vegetable oil
2 tbsp white sugar
2 tbsp soy sauce
Directions
1. In a large skillet, melt the butter on medium heat and stir fry the sunflower kernels and
ramen noodles for about 3-5 minutes.
2. Remove from the heat and transfer the noodles mixture into a large salad owl. Keep aside
to cool.
3. In the bowl of the noodles, add the Napa cabbage and spring onions.
4. In another salad bowl, add the sugar, vinegar, vegetable oil, and soy sauce and beat till the
sugar is dissolved.
5. Place dressing over the salad and toss to coat.
Ramen Coleslaw
SOUTHEAST
Asian Coconut
Prep Time: 20 mins
Total Time: 45 mins
Ramen Servings per Recipe: 8

Calories 551 kcal
Fat 24.2 g
Carbohydrates 56.5g
Protein 29.8 g
Cholesterol 45 mg
Sodium 1646 mg
Ingredients
1 fresh lemongrass stalk, outer leaves
removed 2 tbsp lime juice
2 quarts chicken stock 1 tbsp fish sauce
1/2 C. minced fresh ginger, divided 6 (3 oz.) packages ramen noodles (exclude
4 fresh kaffir lime leaves seasoning packets)
1 tbsp minced garlic 2 large carrots, shredded
1 tbsp Sriracha chile sauce 1 C. chopped tomatoes
1 1/2 lb. skinless, boneless chicken breast 3 green onions, chopped
halves, cut into 1-inch strips 1/4 C. chopped fresh cilantro
1/2 C. fresh cilantro, bundled
2 (14 oz.) cans coconut milk
3 tbsp brown sugar
Directions
1. Mince the lower 2/3 of lemongrass stalk.
2. With the back of a knife, bruise the remaining upper portion of the lemongrass stalk.
3. In a large pan, add the stock, minced lemongrass, bruised lemongrass stalk, 1/2 of the the
ginger, garlic, lime leaves and Sriracha sauce and bring to a boil.
4. Stir in the chicken and reduce the heat.
5. Simmering for about 10 minutes.
6. With a slotted spoon, remove the lemongrass stalk and lime leaves.
7. In the pan, add the cilantro bundle and simmer for about 2 minutes.
8. With a slotted spoon, remove the cilantro bundle.
9. In the pan, add the brown sugar, remaining ginger, coconut milk, lime juice and fish sauce
and simmer for about 5-10 minutes.
10. In a large pan of the boiling water, cook the ramen noodles for about 3 minutes.
11. Drain the noodles and divide into serving bowls.
12. In the broth, stir in the carrots, tomatoes and green onions and remove from the heat.
13. Place broth over the noodles and serve with a garnishing of the cilantro.
Southeast Asian Coconut Ramen
Ramen Prep Time: 20 mins
Lunch Box Salad Total Time: 25 mins

Calories 340 kcal
Fat 21.9 g
Carbohydrates 33g
Protein 4.2 g
Cholesterol 0 mg
Sodium 446 mg
Ingredients
2 (3 oz.) packages any flavor ramen 1/2 C. olive oil
noodles, crushed 1/2 tsp sesame oil
1/2 C. sunflower seeds 2 pinches cayenne pepper (optional)
1 (16 oz.) package broccoli coleslaw mix 1/2 tsp freshly ground black pepper
1/2 C. chopped fresh pineapple
1/2 C. chopped fresh cilantro (optional)
2 green onions (white and green parts),
chopped
Dressing:
1/2 C. white sugar
1/2 C. cider vinegar
Directions
1. Heat a nonstick skillet on medium-low heat and cook the ramen noodles and sunflower
seeds for about 5-10 minutes, stirring occasionally.
2. In a large bowl, mix together the broccoli coleslaw mix, pineapple, cilantro and green
onions.
3. In another bowl, add the ramen seasoning packets, sugar, olive oil, sesame oil, vinegar,
cayenne pepper and black pepper and beat till smooth.
4. Place the dressing over the slaw mixture and toss to coat.
5. Stir in the toasted ramen noodles and sunflower seeds and serve immediately.
Ramen Lunch Box Salad 167

TOKYO HOUSE
Ramen
Prep Time: 35 mins
Total Time: 55 mins

Calories 423 kcal
Fat 15.3 g
Carbohydrates 55.3g
Protein 18.2 g
Cholesterol 28 mg
Sodium 867 mg
Ingredients
Sauce:
1/2 C. hoisin sauce Stir-Fry:
1/2 C. water 2 tsp peanut oil
1 tbsp cornstarch 1 bunch asparagus, cut diagonally into 1-inch
1 tsp white sugar pieces
1/2 tsp grated fresh ginger 2 carrots, peeled and sliced diagonally
1/4 tsp red pepper flakes 1/2 onion, sliced
kosher salt and freshly ground black 3 cloves garlic, pressed
pepper to taste 1 C. thinly sliced cooked chicken
4 C. water 2 C. sliced Napa cabbage
2 (3 oz.) packages ramen noodles (without 1 C. sliced mushrooms
flavor packet)
Directions
1. In a bowl, add the ginger, cornstarch, sugar, hoisin sauce, water, red pepper flakes, salt and
black pepper and beat till well combined.
2. In a large pan if the boiling water, cook the ramen noodles for about 3 minutes, stirring
occasionally.
3. Drain well and keep aside.
4. In a nonstick skillet, heat the peanut oil on medium-high heat and sauté the carrots,
asparagus, onion and garlic for about 3-5 minutes.
5. Stir in the chicken and cook for about 2 minutes.
6. Add the mushrooms, cabbage and sauce and toss to coat.
7. Reduce the heat to low and simmer, covered for about 3-5 minutes.
8. Divide the noodles onto serving plates and top with the chicken mixture and serve.
Tokyo House Ramen

Ground Beef Prep Time: 20 mins
Ramen Patties Total Time: 1 hr

Calories 742 kcal
Fat 55.7 g
Carbohydrates 13.4g
Protein 45.9 g
Cholesterol 417 mg
Sodium 1816 mg
Ingredients
2 (3 oz.) packages instant ramen noodles, Sriracha)
flavor packet discarded 1 1/2 C. arugula
2 large eggs 3 large eggs
salt and ground black pepper to taste
3/4 lb. lean ground beef
1 tbsp soy sauce
1 tsp sesame oil
3 tbsp vegetable oil, divided
3 slices American cheese
1/4 C. ketchup
2 tbsp chile-garlic sauce (such as
Directions
1. An a large pan of the boiling water, cook the ramen noodles for about 3 minutes, stirring
occasionally.
2. Drain the noodles and keep aside to to cool slightly.
3. In a large bowl, add 2 eggs, salt and pepper and beat till well combined.
4. Add the noodles and stir to coat.
5. Divide noodles into 6 ramekins. Arrange a plastic wrap sheet directly over noodles and
stack another bowl on top to flatten noodles.
6. Refrigerate for about 20 minutes.
7. In a bowl, mix together the beef, soy sauce and sesame oil.
8. Make 3 equal sized patties from the mixture.
9. In a large skillet, heat 1 tbsp of the vegetable oil on medium-high heat.
10. Gently tap each ramen bowl in the bottom of the skillet to loosens the noodle bun and fry
for about 3 minutes, without moving noodles.
Ground Beef Ramen Patties 169

11. Carefully, flip each bun and fry for about 3-5 minutes.
12. Transfer buns onto a large plate, crispy side up.
13. In the same skillet, heat 1 tbsp of the vegetable oil on medium heat and cook the beef
patties for about 3-5 minute per side.
14. Arrange 1 American cheese slice over each patty and cook for about 1 minute more.
15. In a small bowl, mix together the ketchup and Sriracha sauce
16. Spread the sauce mixture over the crispy side of each ramen bun evenly.
17. Place the arugula over 3 ramen buns, followed by the beef patties.
18. In a small skillet, heat 1 tsp of the oil on medium-high heat and fry remaining eggs, one at
a time for about 1 minutes per side.
19. Place 1 egg over each patty and cover with the remaining bun.
20. Serve immediately.
170
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Japanese Dinner

Chicken Servings per Recipe: 6

7 Roasted Sweet Soy Teriyaki Chicken

Chicken Teriyaki Total Time: 10 mins

Marinade Servings per Recipe: 24

8 Sweet Garlic Chicken Teriyaki Marinade

Steaks Servings per Recipe: 4

10 Broiled Teriyaki Salmon Steaks

Venison Teriyaki Total Time: 4 hr 30 mins

Servings per Recipe: 4

11Fancy Creole Venison Teriyaki

Teriyaki Chicken Servings per Recipe: 4

Servings per Recipe: 6

15 Savory Teriyaki Hardboiled Eggs

Teriyaki Chicken Total Time: 1 hr 15 mins

Drums Servings per Recipe: 6

16Saucy Teriyaki Chicken Drums

Servings per Recipe: 4

18 Nutty Teriyaki Sashimi Tuna

Teriyaki Rice Tortillas Total Time: 25 mins

Servings per Recipe: 4

19Stir Fried Teriyaki Rice Tortillas

Servings per Recipe: 4

20 Kikkoman's Teriyaki Salmon Steaks

Teriyaki Chicken Total Time: 18 hr 55 mins

Thighs Servings per Recipe: 4

21Deli Crusted Teriyaki Chicken Thighs

Servings per Recipe: 8

23 Fall Off The Bone Teriyaki Chicken

Chicken Thighs Total Time: 1 hr 15 mins

Servings per Recipe: 10

24Japanese Teriyaki Chicken Thighs

Servings per Recipe: 2

25 Tropical Teriyaki Beef Burgers

Teriyaki Meatballs Total Time: 1 hr

Bites Servings per Recipe: 12

26Kikkoman's Teriyaki Meatballs Bites

with Steamed Servings per Recipe: 4

28 Cheesy Teriyaki Chicken Breasts with Steamed Asparagus

Teriyaki Packets Total Time: 18 mins

Servings per Recipe: 2

29Pineapple Tuna Teriyaki Packets

Servings per Recipe: 4

30 Cheddar Teriyaki Beef Burgers

Teriyaki Pizza Total Time: 2 hr

Servings per Recipe: 8

31Hawaiian Cheesy Teriyaki Pizza

Servings per Recipe: 24

33 Savory Teriyaki Fish Marinade

Teriyaki Tofu Total Time: 1 d 1 h 30 m

Servings per Recipe: 4

34Baked Teriyaki Tofu

Kabobs Servings per Recipe: 8

35 Tropical Cherry Teriyaki Chicken Kabobs

Teriyaki Chicken Total Time: 40 mins

Breast Servings per Recipe: 6

36Saucy Orange Teriyaki Chicken Breast

Servings per Recipe: 6

38 Herbed Teriyaki Sirloin Kabobs

Teriyaki Chicken Total Time: 50 mins

Bake Servings per Recipe: 4

39Mirin Teriyaki Chicken Bake

Servings per Recipe: 4