All of Asia

All of Asia
Enjoy Delicious Asian Recipes from the

Oriental World
By
BookSumo Press
All rights reserved
Published by
http://www.booksumo.com
Table of Contents
Ramen with Seoul: (Korean Style) 7
Ramen Noodle Skillet 8
Beef and Broccoli with Ramen Squares 9
How to Make Ramen Soup Simply 11
Ramen Lunch Box Salad 12
Southeast Asian Coconut Ramen 13
Ground Beef Ramen Patties 14
Mediterranean Style Ramen Noodles 16
Romaine and Walnut Ramen Salad 17
Japanese Ramen 18
Southwest Ramen 19
College Lo-Mein 20
Easy Egg Drop Soup 21
Southern Ramen Soup 22
Cookout Slaw 23
Cinnamon Ramen Dessert 24
Bangkok Skillet 25
Weeknight Ramen Chicken Casserole 26
6-Ingredient Lo-Mein Noodles 27
Ramen Seafood Sampler 28
Apple Cider Sunflower Salad 29
Cast Iron Ramen 30
20 Min Ramen Ground Beef Dinner 31
Mushroom Teriyaki 32
Korean Dinner 33
Thursday’s Japanese Meatloaf Teriyaki 34
Braised Green Been Skillet 35
Yuki’s Fish Cakes Teriyaki 36
Tofu Teriyaki 37
Hibachi Filets 38
Teriyaki Cauliflower Bowls 39
Teriyaki Sirloin 40
Waldorf Teriyaki 41
Sakura’s 6-Ingredient Cutlets 42
Louisiana x Japanese Teriyaki 43
White Fish Teriyaki 44
Teriyaki Brasileiro 45
Teriyaki London Broil 46
Teriyaki Lunch Box 47
Topped Teriyaki Chicken Breasts 48
Teriyaki Meat Brine 49
Teriyaki Pasta Salad 50
Tofu Mushroom Soup 52
Herbed Teriyaki Sirloin Kabobs 53
Teriyaki Chicken Bake 54
The Easiest Japanese Fruit Pie 55
Garlic Teriyaki Tuna Steaks 56
Beef Stir-Fry 57
Honey Teriyaki Steaks 58
Woodsy Grilled Teriyaki Salmon 59
Salty and Sweet Teriyaki Beef Jerky 60
Teriyaki Chicken Tortillas 61
Fried Shrimp in Japan 62
Coconut Teriyaki Zoodles and Spring Veggies Stir Fry 63
Asian teriyaki Chicken with White Rice 64
Mackerel 65
Teriyaki Chicken Rice Stir Fry 66
Teriyaki Turkey Beach Burgers 67
Cauli-Rice with Glazed Tofu 68
Grilled Pasta Salad with Teriyaki Chicken Tacos 69
Sirloin Kabobs 71
Tofu Burger 72
Summer Teriyaki Lime Salad 73
How to Make Japanese Style Teriyaki Sauce 74
Deviled Eggs Japanese Style 75
Roasted Sweet Soy Teriyaki Chicken 76
Japanese Salad Dressing 77
Sweet Garlic Chicken Teriyaki Marinade 78
Broiled Teriyaki Salmon Steaks 79
Tofu and Miso 80
Fancy Creole Venison Teriyaki 81
Savory Teriyaki Hardboiled Eggs 82
Saucy Teriyaki Chicken Drums 83
Orange Chicken and Broccoli II 84
Beef and Broccoli I 85
Authentic Fried Rice 86
Chinese Spareribs 87
Pepper Steak 88
Authentic Fried Rice III 89
Sweet and Sour Eggplant 90
Kung Pao Chicken 91
Chinese Ma Po Tofu 92
Chinese Egg Foo Yung 93
Chinese Fried Chicken Wings 94
Taiwanese Corn Soup 95
Easy Egg and Pea Soup 96
Chinese Hot and Spicy Soup 97
Chi Tan T'ang: (Classical Egg Drop Soup) 98
Sweet and Spicy Tofu Soup 99
Easy Wonton Soup 100
Alternative Egg Drop Soup 101
Easy Egg Rolls 102
Steamed Buns 103
Crab Rangoon 104
Classical Pad Thai Noodles I 105
Classical Pad Thai Noodles II 106
Super Easy Coconut Soup Thai-Style 107
Ramen Prep Time: 20 mins
with Seoul Total Time: 45 mins
(Korean Style) Servings per Recipe: 4

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) 2 C. thinly sliced button mushrooms
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
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) 7

RAMEN
Noodle Skillet
Prep Time: 15 mins
Total Time: 30 mins
Servings per Recipe: 2

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 C. fresh bean sprouts
1 (3 oz.) package Oriental-flavor ramen 1/2 C. water
noodle soup mix (seasoning packet 1/2 C. sliced water chestnuts
reserved) 1 tsp soy sauce
2 tsp vegetable oil, divided 1 tsp oyster sauce
8 oz. skinless, boneless chicken breast 1/4 tsp Chile-garlic sauce (such as
halves, cut into 2-inch strips Sriracha)
2 C. broccoli florets 1 Roma tomato, cut into wedges
1 C. sliced onion wedges
2 cloves garlic, minced
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.
8 Ramen Noodle Skillet

Beef and Broccoli Prep Time: 20 mins
with Ramen Squares Total Time: 45 mins

Calories 377 kcal
Fat 29.3 g
Carbohydrates 12.8g
Protein 16.2 g
Cholesterol 52 mg
Sodium 563 mg
Ingredients
Ramen Noodle Cake: Stir-Fry:
2 (3 oz.) packages ramen noodles, 2 1/2 tbsp vegetable oil, divided
breaking each block into 4 pieces (exclude 1/2 lb. broccoli florets
seasoning packets) 1/3 C. water
2 tbsp vegetable oil, divided 3 large cloves garlic, finely chopped
Sauce: 2 tbsp minced fresh ginger
3/4 C. water 1 lb. flat iron steak, thinly sliced across the
3 tbsp oyster sauce grain
1 tbsp low-soy sauce 1/4 tsp salt
1 tbsp cornstarch
1 tsp white sugar
1/2 tsp toasted sesame oil (optional)
Directions
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
occasionally with a slotted spatula.
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
occasionally with a slotted spatula.
10. Slide ramen cake onto a baking sheet and transfer in the oven to keep warm.
Beef and Broccoli with Ramen Squares 9
11. Meanwhile in a bowl, add the sugar. cornstarch, oyster sauce, soy sauce, water and sesame
oil and beat till well combined.
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.
10
Ramen Prep Time: 15 mins
Coleslaw 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 1/2 C. vegetable oil
1 C. sunflower kernels 2 tbsp white sugar
1 (3 oz.) package ramen noodles, broken 2 tbsp soy sauce
into pieces
1 head Napa cabbage, chopped
4 spring onions, diced
1/2 C. vinegar
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.
How to Make Ramen Soup Simply 11

RAMEN
Lunch Box Salad
Prep Time: 20 mins
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. cider vinegar
noodles, crushed 1/2 C. olive oil
1/2 C. sunflower seeds 1/2 tsp sesame oil
1 (16 oz.) package broccoli coleslaw mix 2 pinches cayenne pepper (optional)
1/2 C. chopped fresh pineapple 1/2 tsp freshly ground black pepper
1/2 C. chopped fresh cilantro (optional)
2 green onions (white and green parts),
chopped
Dressing:
1/2 C. white sugar
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.
12 Ramen Lunch Box Salad

Southeast Prep Time: 20 mins
Asian Coconut 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 3 tbsp brown sugar
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
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 13
GROUND BEEF
Ramen Patties
Prep Time: 20 mins
Total Time: 1 h

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 3 slices American cheese
noodles, flavor packet discarded 1/4 C. ketchup
2 large eggs 2 tbsp chile-garlic sauce (such as
salt and ground black pepper to taste Sriracha)
3/4 lb. lean ground beef 1 1/2 C. arugula
1 tbsp soy sauce 3 large eggs
1 tsp sesame oil
3 tbsp vegetable oil, divided
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.
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
14 Ground Beef Ramen Patties

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.
15
MEDITERRANEAN
Style Ramen
Prep Time: 20 mins
Total Time: 50 mins
Noodles Servings per Recipe: 6

Calories 231 kcal
Fat 9.5 g
Carbohydrates 28.7g
Protein 7.5 g
Cholesterol 4 mg
Sodium 771 mg
Ingredients
3 tbsp olive oil 1 (14.5 oz.) can diced tomatoes
1 large onion, chopped 2 (3 oz.) packages ramen noodles,
3/4 tsp salt coarsely broken in package (flavor
5 large cloves garlic, finely chopped packets discarded)
1 1/2 tbsp chopped fresh rosemary 1/3 C. chopped fresh parsley
3 medium carrots, sliced 6 tbsp grated Parmesan cheese
2 large celery stalks, diced
1 medium potato, diced
4 C. water
1 (15.5 oz.) can cannellini beans, drained
and rinsed
Directions
1. In a large, heavy pan, heat the oil on medium heat.
2. Add the onion and salt and cook, covered for about 10 minutes, stirring occasionally.
3. Add the garlic and rosemary and sauté for about 1 minute.
4. Add the potato, carrots, celery and water and bring to a boil.
5. Reduce the heat and simmer, covered for about 15 minutes.
6. In a blender, add 1/2 C. of the beans and 1 C. of the hot broth and pulse till smooth.
7. In the soup, add the pureed beans mixture, remaining beans and diced tomatoes and bring
to a boil.
8. Add the ramen noodles and stir to combine.
9. Reduce the heat and simmer for about 3 minutes, stirring occasionally.
10. Stir in the parsley and remove from the heat.
11. Serve hot with the sprinkling of the Parmesan cheese.
16 Mediterranean Style Ramen Noodles

Romaine Prep Time: 20 mins
and Walnut Ramen Total Time: 45 mins
Salad Servings per Recipe: 8

Calories 557 kcal
Fat 43.3 g
Carbohydrates 41g
Protein 6.3 g
Cholesterol 15 mg
Sodium 295 mg
Ingredients
1/4 C. unsalted butter 3 tsp soy sauce
1 (3 oz.) package uncooked ramen noodles, salt and freshly ground black pepper to taste
crushed 2 heads romaine lettuce, chopped
1 C. chopped walnuts 1 bunch broccoli, coarsely chopped
1 C. vegetable oil 4 green onions, chopped
1 C. white sugar
1/2 C. red vinegar
Directions
1. In a large skillet, melt the butter on medium heat and cook the ramen noodles and
walnuts for about 5 minutes.
2. Transfer the noodles mixture into a paper towels lined plate and keep aside to cool.
3. In a small bowl, add the sugar, vegetable oil, soy sauce, vinegar, salt and pepper and beat
till well combined.
4. In a large serving bowl, mix together the noodle mixture, broccoli, lettuce and green
onions.
5. Place the dressing and toss to coat.
Romaine and Walnut Ramen Salad 17

JAPANESE
Ramen
Prep Time: 35 mins
Total Time: 51 mins

Calories 423 kcal
Fat 15.3 g
Carbohydrates 55.3g
Protein 18.2 g
Cholesterol 28 mg
Sodium 867 mg
Ingredients
Sauce: Stir-Fry:
1/2 C. hoisin sauce 2 tsp peanut oil
1/2 C. water 1 bunch asparagus, cut diagonally into
1 tbsp cornstarch 1-inch pieces
1 tsp white sugar 2 carrots, peeled and sliced diagonally
1/2 tsp grated fresh ginger 1/2 onion, sliced
1/4 tsp red pepper flakes 3 cloves garlic, pressed
kosher salt and freshly ground black 1 C. thinly sliced cooked chicken
pepper to taste 2 C. sliced Napa cabbage
4 C. water 1 C. sliced mushrooms
2 (3 oz.) packages ramen noodles
(without 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.
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.
18 Japanese Ramen
Southwest Prep Time: 10 mins
Ramen Total Time: 25 mins

Calories 495 kcal
Fat 25.5 g
Carbohydrates 50.2g
Protein 16.3 g
Cholesterol 45 mg
Sodium 1573 mg
Ingredients
1/4 lb. ground beef 1 C. water
1 tsp taco seasoning mix 1/2 C. sour cream
3 quarts water 1/2 C. shredded Cheddar cheese
3 (3 oz.) packages chicken-flavored ramen
noodle soup, broken into bite-sized pieces
1 (14.5 oz.) can Mexican-style stewed
tomatoes
Directions
1. Heat a skillet and cook the beef for 5 to 7 minutes.
2. Stir in the taco seasoning and remove from the heat. Keep aside.
3. In a 5-quart pan, add 3 quarts of the water and bring to a boil.
4. Add the ramen noodles and cook for about 3-5 minutes, stirring occasionally.
6. In a bowl, add the tomatoes and with your hands, break into small pieces.
7. In another bowl, dissolve 2 ramen noodles seasoning packets in 1 C. of the water.
8. Add the seasoning mixture into the bowl of the tomatoes and mix well.
9. In a pan, add the tomato mixture on medium heat.
10. Stir in the ground beef and cook for about 3-5 minutes.
11. Add the drained noodles and stir to combine.
12. Stir in the remaining seasoning packet and remove from the heat.
13. Immediately, add the sour cream and stir to combine.
14. Serve with a topping of the Cheddar cheese.
Southwest Ramen 19
COLLEGE
Lo-Mein
Prep Time: 5 mins
Total Time: 15 mins

Calories 184 kcal
Fat 2.2 g
Carbohydrates 18.8g
Protein 23.3 g
Cholesterol 173 mg
Sodium 725 mg
Ingredients
1 lb. cooked shrimp 1 tsp garlic powder
1 (16 oz.) package frozen mixed 1/2 tsp ground ginger
vegetables
1/4 C. water
1 (3 oz.) package shrimp-flavored
instant ramen noodles
3 tbsp low-soy sauce
Directions
1. In a skillet, add the shrimp, mixed vegetables and water on medium-high heat and stir fry
for about 5 minutes.
2. In a small pan of the boiling water, cook the ramen noodles for about 2-3 minutes.
3. Drain well.
4. In the pan, add the noodles, seasoning packets, soy sauce, garlic powder and ground ginger
and toss to coat.
5. Cook for about 1 minute, stirring contagiously.
20 College Lo-Mein
Easy Prep Time: 15 mins
Egg Drop Soup Total Time: 20 mins

Calories 137 kcal
Fat 6.7 g
Carbohydrates 11g
Protein 8.4 g
Cholesterol 5 mg
Sodium 2109 mg
Ingredients
1 C. chicken broth 1 tbsp soy sauce
1/2 C. shredded lettuce 1 tsp sesame oil
1/4 C. sliced mushrooms
1/4 C. sliced onion
1/2 (3 oz.) package instant ramen noodles
(exclude seasoning packet)
3 tbsp egg substitute
Directions
1. In a small pan, add the lettuce, mushrooms, onion and chicken broth and bring to a boil.
2. Add the ramen noodles and cook for about 3 minutes, stirring occasionally.
3. Add the egg substitute into the broth, stirring continuously.
4. Remove from the heat and stir in the soy sauce and sesame oil.
Easy Egg Drop Soup 21

SOUTHERN
Ramen Soup
Prep Time: 10 mins
Total Time: 45 mins

Calories 238 kcal
Fat 2.2 g
Carbohydrates 28.2g
Protein 26 g
Cholesterol 236 mg
Sodium 490 mg
Ingredients
2 lb. chicken gizzards water as needed
water to cover salt and pepper to taste
4 (3 oz.) packages chicken flavored
ramen noodles
1 tsp all-purpose flour
Directions
1. Rinse the gizzards and transfer into a large pan with enough water to cover on medium-
high heat and bring to a boil.
2. Cook, covered for about 30-45 minutes.
3. Drain the gizzards, reserving 1/2 of the cooking liquid in the pan.
4. In a small bowl, add the ramen noodles seasoning packet, flour and enough water and
mix till smooth.
5. Add the flour mixture, salt and pepper into the pan with the gizzards and stir to combine.
6. Reduce the heat to low and simmer till the gravy becomes thick.
7. Meanwhile in a large pan of the lightly salted boiling water, cook the ramen noodles for
about 5-6 minutes.
8. Drain the noodles and divide onto serving bowls.
9. Top with the gizzards stew and serve.
22 Southern Ramen Soup

Cookout Prep Time: 10 mins
Slaw Total Time: 10 mins

Calories 429 kcal
Fat 28 g
Carbohydrates 38g
Protein 10.9 g
Cholesterol 0 mg
Sodium 337 mg
Ingredients
1 medium head cabbage, shredded 3 tbsp distilled white vinegar
1 bunch green onions, chopped
2 (3 oz.) packages chicken flavored ramen
noodles
4 oz. slivered almonds, toasted
1/2 C. olive oil
2 tbsp white sugar
Directions
1. In a large bowl, mix together the noodles, cabbage, green onions and almonds.
2. In another bowl, add the oil, vinegar, sugar and seasoning packets and beat till well
combined.
3. Place dressing over the cabbage mixture and toss to coat well.
4. Refrigerate to chill before serving.
Cookout Slaw 23
CINNAMON
Ramen Dessert
Prep Time: 10 mins
Total Time: 20 mins

Calories 161 kcal
Fat 6.3 g
Carbohydrates 25.4g
Protein 2g
Cholesterol 7 mg
Sodium 213 mg
Ingredients
5 C. honey graham cereal 1/3 C. butter
3 C. cinnamon-flavored bear-shaped 1/3 C. honey
graham cookies 1 tsp orange juice
2 C. ramen noodles, crushed
3/4 C. sliced almonds
1 C. golden raisins
Directions
2. In a large bowl, add the ramen noodles, graham cereal, graham cookies, raisins and
almonds and mix well.
3. In a small pan, melt the butter on low heat and stir in the honey and orange juice.
4. Place the honey mixture over the cereal mixture and toss to coat.
5. Spread the cereal mixture onto a large baking sheet evenly.
24 Cinnamon Ramen Dessert

Bangkok Prep Time: 20 mins
Skillet Total Time: 35 mins

Calories 409 kcal
Fat 17.5 g
Carbohydrates 34.9g
Protein 28.1 g
Cholesterol 52 mg
Sodium 873 mg
Ingredients
1 1/2 C. water 1 tbsp olive oil
2 (3 oz.) packages beef flavored ramen 1/2 carrot, cut into matchsticks
noodles 1 stalk celery, thinly sliced
1/2 C. beef broth 3 green onions, thinly sliced
2 tbsp Thai chili peanut sauce 1/4 C. thinly sliced red bell pepper
1 tbsp soy sauce 2 C. shredded cabbage
1/8 tsp ground ginger 1 C. bean sprouts
1 tbsp olive oil 4 fresh mushrooms, thinly sliced
3/4 lb. beef top round steak, cut into 1/4- salt and pepper to taste
inch strips
Directions
1. In a large pan of the boiling water, cook the ramen noodles and 1 seasoning packet for
about 3 minutes, stirring occasionally.
3. In a bowl, add the peanut sauce, soy sauce, beef broth and ground ginger and beat till well
combined.
4. In a large skillet, heat 1 tbsp of the olive oil and sear the steak for about 3-5 minutes.
5. Transfer the steak onto a plate and keep aside.
6. In the same skillet, heat the remaining 1 tbsp of the olive oil and stir fry the bell pepper,
carrot, celery and green onion for about 2 minutes.
7. Stir in the mushrooms, cabbage, bean sprouts and sauce mixture and cook, covered for
about 3 minutes.
8. Add the cooked ramen noodles, steak, salt and pepper and toss to coat well.
Bangkok Skillet 25
WEEKNIGHT
Ramen Chicken
Prep Time: 20 mins
Total Time: 50 mins
Casserole Servings per Recipe: 8

Calories 811 kcal
Fat 46.9 g
Carbohydrates 60.1g
Protein 39 g
Cholesterol 119 mg
Sodium 1298 mg
Ingredients
1 lb. skinless, boneless chicken breast 1 C. milk
halves 1 (16 oz.) package frozen broccoli florets,
3 (3 oz.) packages chicken flavored thawed
ramen noodles 4 C. shredded Cheddar cheese
1 (13 oz.) package Ranch-flavored
tortilla chips
1 (10.75 oz.) can condensed cream of
mushroom soup
2 C. sour cream
Directions
1. Set your oven to 325 degrees F before doing anything else and grease a 13x9-inch baking
dish
2. In a large pan, add the chicken, ramen noodles seasoning packets and enough water to
cover by at least 2-inch and bring to a boil.
3. Cook till chicken is done.
4. With a slotted spoon, transfer the chicken into a bowl and keep aside to cool.
5. Add the ramen noodles into the boiling chicken liquid and cook for about 2 minutes.
6. Drain well.
7. After cooling, chop the chicken into bite sized pieces.
8. In a bowl, add the cream of mushroom soup, milk and sour cream and mix well.
9. In the prepared baking dish, place 1/3 of the tortilla chips, followed by 1/2 of the noodles,
1/2 of the chicken, 1/2 of the broccoli, 1/3 of the cheese and 1/2 of the soup mixture.
10. Repeat the layers once and top with the remaining tortilla chips and cheese.
26 Weeknight Ramen Chicken Casserole

6-Ingredient Prep Time: 5 mins
Lo-Mein Noodles Total Time: 30 mins

Calories 383 kcal
Fat 19.8 g
Carbohydrates 38.6g
Protein 17.1 g
Cholesterol 1 mg
Sodium 1333 mg
Ingredients
1 (16 oz.) package extra firm tofu, pressed 1 1/2 C. water
and cubed 1 tbsp soy sauce
2 tbsp olive oil
2 (3 oz.) packages Oriental flavored ramen
noodles
1 (16 oz.) package frozen stir-fry
vegetables
Directions
1. In large skillet, heat the oil on medium-high heat and cook the tofu for about 15 minutes,
stirring occasionally.
2. Meanwhile in a pan of the boiling water, cook the ramen noodles for about 2 minutes.
3. Drain well.
4. In the pan of the tofu, add the vegetables and ramen noodle seasoning and cook till the
vegetables become tender, stirring occasionally.
5. Stir in the noodles and soy sauce and serve.
6-Ingredient Lo-Mein Noodles 27

RAMEN
Seafood Sampler
Prep Time: 20 mins
Total Time: 40 mins

Calories 447 kcal
Fat 12.7 g
Carbohydrates 56.1g
Protein 26.4 g
Cholesterol 96 mg
Sodium 1804 mg
Ingredients
1 large onion, diced 2 tbsp sour cream
3 cloves garlic, minced salt and pepper to taste
1 C. fresh sliced mushrooms 1/2 lb. cooked medium shrimp
1/2 lb. uncooked scallops 1/2 lb. imitation crab meat
3 C. water
2 (3 oz.) packages Oriental flavored
ramen noodles
2 (3 oz.) packages shrimp flavored
ramen noodles
Directions
1. Heat a lightly greased skillet on medium heat and sauté the onions and garlic for about 5
minutes.
2. and sauté then add the mushrooms and scallops and sauté for about 2 minutes.
3. Remove from the heat and keep aside.
4. In a pan, add the water on high heat and bring to a boil.
5. Add the ramen noodles and cook for about 3 minutes.
6. Add the scallop mixture, seasoning packets, sour cream, salt and pepper and stir to
combine.
7. Reduce the heat to low and simmer for about 5 minutes.
8. Stir in the cooked shrimp and crab meat and cook till heated completely.
9. Serve immediately.
28 Ramen Seafood Sampler

Apple Cider Prep Time: 15 mins
Sunflower Salad Total Time: 2 h 15 mins

Calories 137 kcal
Fat 9.2 g
Carbohydrates 12.5g
Protein 1.5 g
Cholesterol 6 mg
Sodium 72 mg
Ingredients
1 (3 oz.) package beef ramen noodles, 1 (16 oz.) bag coleslaw mix
broken into quarters 6 green onions, chopped
2 C. boiling water 1/2 C. sunflower seeds
3 tbsp olive oil
3 tbsp apple cider vinegar
3 tbsp granular no-calorie sucralose
sweetener (Splenda)
Directions
1. In colander, add the noodles.
2. Place the boiling water over the noodles to soften slightly.
3. With a fork, separate the noodles and immediately, rinse under the cold water.
4. Drain well.
5. For the dressing: in a bowl, add the seasoning packet of noodles, olive oil, vinegar and
sweetener and beat till well combined.
6. In a large bowl, add the ramen noodles, coleslaw mix, green onions, and sunflower seeds
and toss to coat.
7. Place the dressing over the coleslaw mixture and toss to coat.
8. Refrigerate to chill for about 2 hours before serving.
Apple Cider Sunflower Salad 29

CAST
Iron Ramen
Prep Time: 15 mins
Total Time: 30 mins

Calories 298 kcal
Fat 5.3 g
Carbohydrates 33.7g
Protein 28.3 g
Cholesterol 49 mg
Sodium 752 mg
Ingredients
1 tbsp canola oil 1 C. frozen broccoli
3 skinless, boneless chicken breast 4 green onions, chopped
halves - trimmed and cut into large 1 tbsp dried parsley
pieces 1 tbsp soy sauce
1 1/2 C. water
2 (3 oz.) packages chicken-flavored
ramen noodles, broken into pieces
2 cloves garlic, crushed
1 red bell pepper, chopped
Directions
1. In a large skillet, heat the canola oil on medium-high heat and cook the chicken for about
5 minutes.
2. Add the water, ramen noodles, and 1 seasoning packet of ramen noodles and stir to
combine.
3. Stir in the broccoli, red bell pepper, green onions, garlic, parsley and soy sauce and bring
to a boil.
4. Reduce the heat and simmer for about 10 minutes, stirring occasionally.
30 Cast Iron Ramen

Wednesday's 20 Min Prep Time: 10 mins
Ramen Ground Beef Total Time: 20 mins
Dinner Servings per Recipe: 4

Calories 368 kcal
Fat 17.1 g
Carbohydrates 30.2g
Protein 23.3 g
Cholesterol 69 mg
Sodium 843 mg
Ingredients
1 lb. ground beef 1 (10 oz.) can whole kernel corn
1 (3 oz.) package Oriental flavored ramen
noodles, broken slightly
1 (14.5 oz.) can diced tomatoes
Directions
1. Heat a large skillet on medium-high heat.
2. Crumble in the ground beef and cook till browned completely, stirring continuously.
3. Drain the grease from the skillet.
4. Stir in the seasoning packet of the noodles, tomatoes and corn (with their juices).
5. Add the noodles and bring to a boil.
6. Reduce the heat to low and simmer, covered for about 10 minutes, stirring occasionally.
Wednesday's 20 Min Ramen Ground Beef Dinner 31

MUSHROOM
Teriyaki
Prep Time: 5 mins
Total Time: 10 mins

Calories 74.3
Fat 3.7g
Cholesterol 0.0mg
Sodium 350.0mg
Carbohydrates 7.5g
Protein 3.8g
Ingredients
1 tbsp vegetable oil 2 tbsps teriyaki sauce
1/2 lb. snow peas
8 ounces mushrooms, sliced
Directions
1. Place a large pan over medium heat. Heat in it the oil.
2. Cook in it the mushroom with snow peas and a pinch of salt for 5 min.
3. Stir in the teriyaki sauce then serve them warm with some grilled or roasted meat.
4. Enjoy.
32 Mushroom Teriyaki
Korean Prep Time: 15 mins
Dinner Total Time: 30 mins
(Chicken with Servings per Recipe: 4
Vegetables)
Calories 705.2
Fat 9.8g
Cholesterol 36.3mg
Sodium 656.6mg
Carbohydrates 125.7g
Protein 24.7g
Ingredients
1 tbsp vegetable oil 1/2 lb. chicken breast, diced
12 asparagus spears, quartered 3 C. prepared rice
1 tbsp minced garlic 1/4 C. dried cranberries
1/2 C. bell pepper, sliced 2 tsps cornstarch
1/2 C. onion, diced 3 tbsps teriyaki sauce
1 1/2 sliced mushrooms 1/2 C. chicken broth
Directions
1. Place a large pan over medium heat. Heat in it the oil.
2. Cook in it the asparagus, peppers, onions, garlic and mushrooms for 4 to 6 min.
3. Stir in the chicken with cranberries, rice, a pinch of salt and pepper. Cook them for 6 min.
4. Get a mixing bowl: Whisk in it the cornstarch, teriyaki, and chicken broth.
5. Add the mixture to the pan and let it cook until the sauce becomes thick.
6. Serve your chicken pan warm.
7. Enjoy.
Korean Dinner 33
THURSDAY’S
Japanese
Prep Time: 10 mins
Total Time: 1 hr 10 mins
Meatloaf Teriyaki Servings per Recipe: 6

Calories 357.6
Fat 17.1g
Cholesterol 168.7mg
Sodium 686.8mg
Carbohydrates 14.8g
Protein 34.2g
Ingredients
Meat 1 tbsp soy sauce
2 lbs. lean ground beef 1 garlic clove, minced
2 eggs, lightly beaten Glaze
2 slices bread, soaked in water & 2 tbsps soy sauce
squeezed dry 2 tbsps brown sugar
1/2 C. chopped green pepper 2 tbsps lemon juice
1 medium onion, finely chopped
1 tbsp parsley
1 tsp ginger
1 tbsp brown sugar
Directions
1. Get a large mixing bowl: Combine in it all the meatloaf ingredients.
2. Transfer the mixture to a greased bread pan and pat it down.
3. Bake it for 60 min.
4. Once the time is up, allow the meatloaf to rest for 6 min.
5. Place a heavy saucepan over medium heat: Whisk in it the lemon juice with brown sugar
and soy sauce.
6. Cook them until the sugar dissolves and the sauce becomes slightly thick.
7. Pour the sauce all over the meatloaf then serve it warm.
8. Enjoy.
34 Thursday’s Japanese Meatloaf Teriyaki

Braised Prep Time: 2 mins
Green Been Skillet Total Time: 7 mins

Calories 77.4
Fat 0.2g
Cholesterol 0.0mg
Sodium 699.0mg
Carbohydrates 17.2g
Protein 3.9g
Ingredients
4 C. green beans, diced olive oil flavored cooking spray
1 large onion, diced
4 tbsps minced garlic
1/4 C. teriyaki sauce
Directions
1. Place a large skillet over medium heat. Grease it with a cooking spray.
2. Cook in it the green beans for 1 min. Stir in the onion and cook them for 3 min.
3. Stir in the garlic and cook them for 1 min.
4. Spoon the warm salad to a serving plate. Drizzle over it the teriyaki sauce then serve it.
5. Enjoy.
Braised Green Been Skillet 35

YUKI’S
Fish Cakes Teriyaki
Prep Time: 10 mins
Total Time: 25 mins

Calories 87.6
Fat 4.4g
Cholesterol 70.5mg
Sodium 205.6mg
Carbohydrates 8.2g
Protein 3.6g
Ingredients
1 (14 3/4 ounce) cans red sockeye, skin, 1 tbsp teriyaki sauce
and bones removed 2 large eggs, beaten
1/2 C. dry breadcrumbs 1 tbsp vegetable oil
3 green onions, thinly sliced
2 cloves garlic, finely chopped
1 tbsp orange juice
Directions
1. Before you do anything, preheat the oven to 375 F.
2. Get a large mixing bowl: Mix in it the salmon, bread crumbs, garlic, orange juice, teriyaki
sauce, a pinch of salt and pepper.
3. Add the eggs and combine them well. Form the mixture into 6 burgers.
4. Place a large skillet over medium heat. Heat in it the oil.
5. Cook in it the salmon cakes for 2 min on each side. Transfer them to a lined up baking
tray.
6. Cook them for 11 min in the oven.
7. Serve your salmon cakes warm with the teriyaki sauce on the side.
8. Enjoy.
36 Yuki’s Fish Cakes Teriyaki

Tofu Prep Time: 1 hr
Teriyaki Total Time: 2 hrs

Calories 147.9
Fat 4.9g
Cholesterol 0.0mg
Sodium 1021.1mg
Carbohydrates 17.1g
Protein 11.5g
Ingredients
1 lb. firm tofu, cut into bite-size pieces 1 tsp chopped gingerroot
1/4 C. soy sauce 2 cloves garlic, chopped
3 tbsps rice vinegar 1/4 tsp dry mustard
3 tbsps maple syrup chopped coriander
1/2 C. orange juice
2 tsps grated orange rind
Directions
1. Get a mixing bowl: Whisk in it the soy, vinegar, maple syrup, orange juice, orange rind,
ginger, garlic, and mustard to make the marinade.
2. Place the tofu and in a large bowl and cover it with the marinade
3. Place it in the fridge and let sit for 60 min or overnight.
5. Drain the tofu pieces and place them in a roasting dish. Drizzle over the 1/2 C. of the
remaining marinade.
6. Bake it for 60 min while stirring it every 22 min.
7. Serve your baked tofu warm.
8. Enjoy.
Tofu Teriyaki 37
HIBACHI
Filets
Prep Time: 10 mins
Total Time: 25 mins

Calories 105.7
Fat 1.3g
Cholesterol 61.6mg
Sodium 240.4mg
Carbohydrates 5.0g
Protein 17.5g
Ingredients
4 white fish fillets 1 tsp cornflour
1/2 C. orange juice 1 tbsp water
2 green onions, chopped
1 tbsp teriyaki sauce
1 tsp ginger, grated
Directions
1. Get a mixing bowl: Whisk in it the orange juice, green onions, teriyaki sauce, ginger, a
pinch of salt and pepper.
2. Add the fish fillets and let them sit for 60 min.
3. Place a heavy saucepan over medium heat.
4. Place in it the fish fillets with its marinade. Cook it until it starts boiling.
5. Put on the lid and let them cook until the fish is done. Drain it and place it aside.
6. Get a mixing bowl: Whisk in it the cornflour with water.
7. Add it to the sauce in the pan and simmer it until it becomes thick to your liking.
8. Adjust the seasoning of your teriyaki sauce then drizzle it over the fish fillets.
9. Serve them warm with some rice.
10. Enjoy.
38 Hibachi Filets
Teriyaki Prep Time: 15 mins
Cauliflower Bowls Total Time: 30 mins

Calories 40.5
Fat 0.1g
Cholesterol 0.0mg
Sodium 383.1mg
Carbohydrates 9.1g
Protein 1.6g
Ingredients
Teriyaki 2 C. cauliflower
2 tsps gingerroot, minced or grated 2 celery ribs, sliced
1 garlic clove, minced 2 medium carrots, peeled & julienned
3 tbsps water 1 medium zucchini, sliced
1/3 C. low sodium soy sauce
1 tbsp honey
1/2 tsp onion powder
2 tbsps cornstarch
1/2 C. water
Veggies
Directions
1. Place a heavy saucepan over high heat. Stir in 3 tbsp of water with garlic and ginger.
2. Put on the lid and let them cook for 2 min.
3. Stir in the soy sauce with honey and onion. Cook them for 2 min.
4. Get a mixing bowl: Whisk in it the cornstarch with water.
5. Add it to the saucepan and stir it until it becomes thick. Place it aside.
6. Place a large pan over high heat. Heat in it 1/2 C. of water.
7. Stir in the cauliflower with carrots and cook them for 3 min.
8. Stir in the celery with zucchini. Put on the lid and let them cook for 3 min.
9. Once the time is up, strain the veggies and transfer them to a serving plate.
10. Drizzle over the sauce and serve them warm.
11. Enjoy.
Teriyaki Cauliflower Bowls 39

TERIYAKI
Sirloin
Prep Time: 15 mins
Total Time: 25 mins

Calories 54.1
Fat 2.3g
Cholesterol 0.0mg
Sodium 710.3mg
Carbohydrates 7.0g
Protein 1.1g
Ingredients
1/2 C. reduced sodium soy sauce 1/2 tsp ground ginger
1/4 C. cider vinegar 1/8 tsp pepper
2 tbsps brown sugar 2 lbs. beef top sirloin steaks
2 tbsps chopped onions
1 tbsp canola oil
1 garlic clove, minced
Directions
1. Get a zip lock bag: Combine in it the soy sauce with vinegar, sugar, onion, canola oil, garlic,
ginger, salt, and pepper.
2. Cut the steaks into strips and add it to the bag. Seal it and shake them to coat.
3. Place it in the fridge for 3 h.
4. Before you do anything, preheat the grill and grease it.
5. Drain the beef strips and thread them onto skewers. Grill them for 4 to 5 min on each side.
6. Serve your grilled steak strips warm.
7. Enjoy.
40 Teriyaki Sirloin
Waldorf Prep Time: 15 mins
Teriyaki Total Time: 35 mins

Calories 233.0
Fat 21.6g
Cholesterol 0.0mg
Sodium 253.0mg
Carbohydrates 8.2g
Protein 5.3g
Ingredients
4 C. walnut halves 2 tbsps light brown sugar
3 tbsps sesame seeds 2 tsps grated ginger
1/4 C. frozen orange juice concentrate, 2 cloves garlic, minced
thawed 1/2 tsp crushed dried red chili
1/4 C. soy sauce
2 tbsps sesame oil
Directions
2. Cover a baking tray with a piece of foil. Arrange over the walnuts and toast them for 11
min.
3. Place them aside to cool down. Lower the oven heat for 300 F.
4. Place a skillet over medium heat. Cook in it the sesame seeds for 4 min until they become
golden.
5. Transfer them to a bowl and place them aside.
6. Stir the orange juice concentrate, soy sauce, sesame oil, sugar, ginger, garlic and chilies in
the same skillet.
7. Cook them until they start boiling. Stir in the walnuts and cook them until the sauce
becomes thick.
8. Stir in the sesame seeds and mix them well. Spoon the mixture to the lined up tray and
cook them for 9 min in the oven.
9. Allow your walnut candy to cool down completely then break it into pieces.
10. Store it in an airtight container and place it in a C.board until ready to serve.
11. Enjoy.
Waldorf Teriyaki 41
SAKURA’S
6-Ingredient
Prep Time: 5 mins
Total Time: 25 mins
Cutlets Servings per Recipe: 2

Calories 578.7
Fat 30.1g
Cholesterol 75.5mg
Sodium 2818.8mg
Carbohydrates 50.3g
Protein 30.4g
Ingredients
1/4 C. olive oil 2 garlic cloves
1/3 C. honey 2 boneless skinless chicken breasts
1/3 C. soy sauce
1/4 tsp ground pepper
Directions
1. Get a large mixing bowl: Mix in it the oil with honey, soy sauce, garlic, a pinch of salt and
pepper.
2. Add to it the meat of your choice and let it sit for at least 2 h. Fry the breasts it in a skillet
until fully done.
3. Enjoy.
42 Sakura’s 6-Ingredient Cutlets

Louisiana Prep Time: 5 mins
x Japanese Teriyaki Total Time: 1 hr 5 mins

Calories 423.8
Fat 15.2g
Cholesterol 40.3mg
Sodium 1708.7mg
Carbohydrates 59.8g
Protein 12.5g
Ingredients
4 -6 sausages, your favorite kind 1/4 tsp lemon juice
3/4 C. flour 1/2 tsp paprika
1 tsp salt 1/2 tsp cayenne
1 1/2 tsps pepper 1/2 tsp garlic powder
3/4 C. brown sugar
3 tbsps soy sauce
Directions
2. Get a mixing bowl: Mix in it the flour with salt and pepper.
3. Dust the sausages with the flour mix and arrange them in a roasting pan.
4. Roast them in the oven for 22 min. Flip them and let them cook for an extra 20 min.
5. Get a mixing bowl: Mix in the brown sugar with soy sauce to get a thick paste.
6. Add the lemon juice with spices and combine them well. Brush the sausages with the
sugar mixture.
7. Bake them for 11 min. Brush them one more time with the remaining sugar mixture and
cook them for 11 min on the other side.
8. Serve your sausages warm.
9. Enjoy.
Louisiana x Japanese Teriyaki 43

WHITE FISH
Teriyaki
Prep Time: 5 mins
Total Time: 15 mins

Calories 154.5
Fat 1.2g
Cholesterol 61.6mg
Sodium 2138.8mg
Carbohydrates 15.4g
Protein 20.0g
Ingredients
3/4 C. teriyaki marinade & sauce 4 white fish fillets
2 tbsps brown sugar
1 tsp grated gingerroot
Directions
1. Get a mixing bowl: Whisk in it the teriyaki marinade with brown sugar and gingerroot.
2. Get a zip lock bag: Place in it the fish fillet and pour over them 3/4 of the marinade.
3. Reserve the remaining 1/4 for later use. Seal the bag and let it sit for 35 min.
4. Before you do anything else, preheat the grill and grease it.
5. Drain the fish fillets and grill them for 4 to 5 min on each side.
6. Enjoy.
44 White Fish Teriyaki

Brasileiro Total Time: 30 mins

Calories 731.5
Fat 31.1g
Cholesterol 92.9mg
Sodium 1323.1mg
Carbohydrates 51.9g
Protein 58.7g
Ingredients
1/4 C. bottled teriyaki sauce 1 tsp oriental sesame oil
4 garlic cloves, crushed 1 tsp grated ginger
1/4 tsp ground pepper 1/4 tsp red pepper flakes
1 (2 lb.) flank steaks, cut into strips 3 scallions, cut diagonally into slices
3 bell peppers, quartered, seeded
1/2 lb. vermicelli
3 tbsps peanut oil
2 tbsps soy sauce
Directions
1. Get a roasting pan: Mix in it the teriyaki sauce, 2 cloves garlic, and the ground pepper.
2. Add the steaks and spoon over them the marinade. Let them sit for 30 min. Before you do
anything else, preheat the oven broiler.
3. Drain the steak strips and thread them onto skewers. Arrange them in a roasting pan.
4. Thread the peppers onto skewers and add them to the roasting pan.
5. Pour over them the marinade. Broil them for 5 to 6 min on each side.
6. Prepare the vermicelli by following the instructions on the package.
7. Get a mixing bowl: Whisk in it the peanut oil, soy sauce, sesame oil, ginger, red pepper
flakes, scallions, and remaining 2 cloves garlic.
8. Add the vermicelli and stir it to coat. Season it with a pinch of salt and pepper.
9. Serve your vermicelli warm with broiled steak and pepper.
10. Enjoy.
Teriyaki Brasileiro 45
TERIYAKI
London Broil
Prep Time: 20 mins
Total Time: 35 mins

Calories 376.4
Fat 16.0g
Cholesterol 74.1mg
Sodium 385.7mg
Carbohydrates 29.3g
Protein 28.1g
Ingredients
2 lbs. London broil beef, cut into bite- Sauce
size pieces 1 tbsp garlic powder
4 pita pockets 1 tbsp ground ginger
1 head lettuce 1 tbsp ground pepper
1 tbsp mayonnaise 1 tsp celery salt
Marinade 2 tbsps brown sugar
2 tbsps low sodium soy sauce 4 tbsps low sodium chicken broth
1/4 C. sesame oil 1 tbsp cornstarch
2 tbsps honey
Directions
1. Get a zip lock bag: Combine in it the beef pieces with soy sauce, sesame oil, honey, a pinch
of salt and pepper.
2. Seal the bag and place them aside for 60 min.
3. Slice the pita pockets in half and coat their inside with mayo.
4. Arrange in them the shredded lettuce and place them aside.
5. Place a hot pan over medium heat. Drain the beef pieces and cook them for 5 to 6 min.
6. Get a mixing bowl: Whisk in it the cornstarch with 1/4 C. of the beef marinade, garlic
powder, ginger, pepper, brown sugar, broth, and salt. Pour the mixture over the beef pieces
and cook them until it becomes thick.
7. Serve your glazed beef warm with some rice.
8. Enjoy.
46 Teriyaki London Broil

Lunch Box Total Time: 34 mins
(Chicken Wraps) Servings per Recipe: 6

Calories 415.0
Fat 7.8g
Cholesterol 43.8mg
Sodium 990.4mg
Carbohydrates 59.5g
Protein 25.7g
Ingredients
1/2 C. chopped walnuts 1/2 C. snow peas, halved on the diagonal,
1 medium onion, sliced blanched and drained
1 lb. boneless skinless chicken breast, cut 6 10 inch 8-inch fat-free flour tortillas,
into strips warmed
1 C. broccoli floret, blanched and drained 2 C. hot cooked long-grain white rice
2 medium carrots, peeled, cut into
matchsticks, blanched and drained
1/2 C. prepared teriyaki sauce
Directions
1. Place a large pan over medium heat. Toast in the walnuts for 2 min. Place it aside.
2. Place a pan over medium heat. Grease it with a cooking spray.
3. Cook in it the onion for 4 min. Stir in the chicken and cook them for 7 min.
4. Add the broccoli with carrots, snow peas, walnuts, teriyaki sauce, a pinch of salt and
pepper.
5. Cook them for 3 min. Spoon the mixture into tortillas.
6. Top them with rice and fold them burrito style. Serve your sandwiches immediately.
7. Enjoy.
Teriyaki Lunch Box 47

TOPPED
Teriyaki Chicken
Prep Time: 45 mins
Total Time: 55 mins
Breasts Servings per Recipe: 4

Calories 348.5
Fat 4.9g
Cholesterol 65.8mg
Sodium 2201.8mg
Carbohydrates 48.5g
Protein 30.2g
Ingredients
1 lb. of boneless skinless chicken breast 1 jalapeno, seeded and halved
tenders 1/4 small onion
1 C. low sodium soy sauce 6 leaves basil
1 tbsp of grated gingerroot salt
3 garlic cloves, mashed and minced
2 limes, juice and zest, divided
1/2 C. honey
1 tbsp sesame oil
1 C. diced pineapple
Directions
1. Get a mixing bowl: Whisk in it the soy sauce, ginger, garlic, half of the lime juice and zest,
honey, and sesame oil.
2. Stir in the chicken tenders and cover them. Place it in the fridge for 35 min.
3. Get a food processor: Combine in it the pineapple with basil, onion, and jalapeno.
4. Pulse them several times until they become finely chopped.
5. Before you do anything else, preheat the grill and grease it.
6. Drain the chicken tenders then season them with some salt and pepper.
7. Grill them for 5 to 6 min on each side. Serve them warm with pineapple salsa.
8. Enjoy.
48 Topped Teriyaki Chicken Breasts

Meat Brine Total Time: 10 mins

Calories 581.8
Fat 36.3g
Cholesterol 0.0mg
Sodium 6046.1mg
Carbohydrates 56.2g
Protein 11.9g
Ingredients
1/4 C. soy sauce 1 1/2 tsps garlic powder
1/4 C. grapefruit juice 1/2 tsp ginger powder
2 tbsps olive oil 1/2 tsp Chinese five spice powder
2 tbsps brown sugar 1/4 tsp Tabasco sauce
1 tbsp oyster sauce
Directions
1. Get a zip lock bag: Combine in it all the ingredients with the meat of your choice.
2. Seal the bag and let it sit for 4 h. Cook it the way you desire.
3. Enjoy.
Teriyaki Meat Brine 49

TERIYAKI
Pasta Salad
Prep Time: 2 hrs
Total Time: 2 hrs 5 mins

Calories 502.0
Fat 8.0g
Cholesterol 52.1mg
Sodium 2609.1mg
Carbohydrates 66.4g
Protein 37.2g
Ingredients
Marinade 1/2 C. orange juice
1/2 C. soy sauce 2 tsps dark sesame oil
1/2 C. apple cider vinegar 2 tbsps marinade, (first 5 ingredients)
2 garlic cloves, minced Other Ingredients
1-inch ginger, sliced into rounds 1 lb. salmon
3 tbsps brown sugar 8 ounces soba noodles
Dressing 4 ounces fresh spinach
2 scallions, sliced 3 carrots, scraped and cut into
2 garlic cloves, minced matchsticks
2 tbsps rice vinegar
Directions
1. To prepare the marinade:
2. Place a heavy saucepan over medium heat. Stir in it all the marinade ingredients.
3. Cook them until they start boiling. Lower the heat and let it cook for 6 min.
4. Strain the marinade and place it aside to cool down. Reserve 2 tbsp of it for later use.
5. To prepare the dressing:
6. Get a mixing bowl:
7. Whisk in it the reserved 2 tbsp of the marinade. Add the dressing ingredients and combine
them well.
8. Place it in the fridge until ready to serve.
9. To prepare the salad:
10. Get a roasting pan: Place in it the salmon fillets and cover it with 1/3 C. of the marinade.
11. Prepare the soba noodles by following the instructions on the package. Add to it the
carrots while cooking it.
12. Before you do anything, preheat the oven broiler.
50 Teriyaki Pasta Salad
13. Drain the salmon fillets and place them on a baking tray.
14. Broil them for 4 to 5 min on each side while brushing them with the remaining marinade.
15. Arrange the spinach leaves on serving plates.
16. Stir the noodles with carrots into the dressing. Season them with a pinch of salt.
17. Spoon the mixture over the spinach layer and top them with the broiled salmon. Serve
them warm.
18. Enjoy.
51
TOFU
Mushroom Soup
Prep Time: 10 mins
Total Time: 20 mins
(豆腐のキノコのス Servings per Recipe: 2

Calories 100 kcal
ープ) Carbohydrates
Cholesterol
4.8 g
3 mg
Fat 3.9 g
Protein 11 g
Sodium 1326 mg
Ingredients
3 cups prepared dashi stock 1/8 cup cubed soft tofu
1/4 cup sliced shiitake mushrooms 1 green onion, diced
1 tbsp miso paste
1 tbsp soy sauce
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.
52 Tofu Mushroom Soup

Herbed Prep Time: 30 mins
Teriyaki Sirloin Total Time: 3 hrs 20 mins
Kabobs Servings per Recipe: 6

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 red bell pepper, cut into 1-inch squares
1-inch thick 1/2 red onion, chunked
1/2 C. teriyaki 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.
Herbed Teriyaki Sirloin Kabobs 53

TERIYAKI
Chicken Bake
Prep Time: 15 mins
Total Time: 50 mins

Calories 315 kcal
Fat 2.9 g
Carbohydrates 39.9g
Protein 28.1 g
Cholesterol 67 mg
Sodium 2185 mg
Ingredients
2 tbsp cornstarch 3 cloves garlic, minced
2 tbsp water 1/4 tsp red pepper flakes
1 C. low-soy sauce 4 skinless, boneless chicken breast halves
1/2 C. white sugar
1/4 C. white vinegar
4 tsp grated fresh ginger
Directions
1. Before you do anything preheat the oven to 400 F.
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, white vinegar,
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.
54 Teriyaki Chicken Bake

The Easiest Prep Time: 10 mins
Japanese Fruit Pie Total Time: 50 mins
(フルーツパイ) Servings per Recipe: 1

Calories 404 kcal
Carbohydrates 47.7 g
Cholesterol 67 mg
Fat 23.1 g
Protein 3.8 g
Sodium 243 mg
Ingredients
1 (9 inch) unbaked pie shell 1/2 cup chopped pecans
2 eggs, beaten 1/2 cup shredded coconut
1/3 cup butter, melted 1/2 cup raisins
1 cup white sugar
1 tsp vanilla extract
1 tbsp distilled white vinegar
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.
The Easiest Japanese Fruit Pie 55

GARLIC
Teriyaki Tuna
Prep Time: 15 mins
Total Time: 55 mins
Steaks Servings per Recipe: 4

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 4 (6 oz) tuna steaks (about 3/4 inch
1 tbsp white vinegar thick)
1 tbsp minced fresh ginger root 1 tbsp vegetable oil
1 large clove garlic, minced
Directions
1. Get a shallow bowl: Mix in it the soy sauce, vinegar 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.
56 Garlic Teriyaki Tuna Steaks

Beef Prep Time: 30 mins
Stir-Fry Total Time: 45 mins
(牛肉の炒め) Servings per Recipe: 8

Calories 290 kcal
Cholesterol 39 mg
Fat 7.6 g
Protein 26.4 g
Sodium 1271 mg
Ingredients
2 pounds boneless beef sirloin or beef top 1 head Chinese cabbage (bok choy), thinly
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
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.
Beef Stir-Fry 57
HONEY
Teriyaki Steaks
Prep Time: 10 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.
58 Honey Teriyaki Steaks

Woodsy Prep Time: 3 hrs
Grilled Teriyaki Total Time: 3 hrs 20 mins
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 2 cloves garlic, minced
1/3 C. maple syrup 4 (8 oz) salmon fillets
3 tbsp soy sauce
2 tbsp finely chopped onion
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.
Woodsy Grilled Teriyaki Salmon 59

SALTY
and Sweet
Prep Time: 15 mins
Teriyaki Beef Jerky Servings per Recipe: 12

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
1 C. brown sugar strips
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.
60 Salty and Sweet Teriyaki Beef Jerky

Chicken Tortillas Total Time: 20 mins

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. cashews
1/2 C. shredded carrots 3 green onions, diagonally cut into 1-inch
1/2 C. teriyaki sauce pieces
1 lb boneless, skinless chicken breasts, cut 4 (8 inch) flour tortillas, warmed
into strips
Directions
1. Get mixing bowl: Stir in it the carrot with cabbage.
2. Place a large pan over medium heat. Begin to heat up your teriyaki sauce.
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.
Teriyaki Chicken Tortillas 61

FRIED
Shrimp in Japan
Prep Time: 10 mins
Total Time: 20 mins
(フライドチキン) Servings per Recipe: 1

Calories 630 kcal
Cholesterol 250 mg
Fat 36.6 g
Protein 28.3 g
Sodium 763 mg
Ingredients
1 pound medium shrimp, peeled (tails 1 tsp paprika
left on) and deveined 2 eggs, beaten
1/2 tsp salt 1 cup panko crumbs
1/2 tsp ground black pepper 1 quart vegetable oil for frying
1/2 tsp garlic powder
1 cup all-purpose flour
Directions
1. Get 4 bowls: Bowl 1. Should have shrimp with garlic powder, pepper and salt.
2. Bowl 2. Should have paprika and flour.
3. Bowl 3 should have bread crumbs.
4. Bowl 4 should have whisked eggs.
5. Get a frying pan or deep fryer. Get it hot for frying about 375 degrees.
6. Coat shrimp with flour, then with egg, and then with bread crumbs.
7. Deep fry your shrimp in batches for 4 to 7 mins.
8. Remove excess oil with paper towel.
9. Enjoy with shrimp sauce.
62 Fried Shrimp in Japan

Coconut Prep Time: 10 mins
Teriyaki Zoodles and Total Time: 22 mins
Spring Veggies Stir Servings per Recipe: 2
Fry
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.
Coconut Teriyaki Zoodles and Spring Veggies Stir Fry 63

ASIAN
teriyaki Chicken
Prep Time: 15 mins
with 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 2 tsp ground black pepper
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
1 tbsp minced fresh ginger root
Directions
1. Get a large mixing bowl: Combine in it the soy sauce, 1 C. water, maple syrup, sesame oil,
garlic, ginger, and pepper.
2. Mix them well. Reserve 1/3 C. of the marinade. 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. Enjoy.
64 Asian teriyaki Chicken with White Rice

Mackerel Prep Time: 20 mins
(マックワイヤー) Total Time: 28 mins

Calories 234 kcal
Carbohydrates 9.2 g
Cholesterol 53 mg
Fat 9g
Protein 23.9 g
Sodium 1000 mg
Ingredients
4 mackerel fillets 1/2 tbsp grated fresh ginger root
1/4 cup soy sauce
1/4 cup white vinegar
1 tbsp white sugar
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 white vinegar.
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.
Mackerel 65
TERIYAKI
Chicken Rice Stir
Prep Time: 20 mins
Total Time: 40 mins
Fry Servings per Recipe: 6

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.
66 Teriyaki Chicken Rice Stir Fry

Turkey Beach Total Time: 25 mins
Burgers Servings per Recipe: 8

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 1/2 C. panko bread crumbs
1/2 C. teriyaki sauce 8 whole grain hamburger buns
2 lb ground turkey or chicken 8 slices cheddar or monterey jack cheese
1 tsp grated fresh ginger
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.
Teriyaki Turkey Beach Burgers 67

CAULI-RICE
with Glazed Tofu
Prep Time: 25 mins
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 1 (12 oz) bottle teriyaki glaze
florets 1 (16 oz) package extra-firm tofu, cut
3 tbsp olive oil into twelve 1/2-inch-thick slices
1/2 tsp garlic salt 3 green onions, chopped
1/2 tsp freshly ground black pepper
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.
68 Cauli-Rice with Glazed Tofu

Grilled Prep Time: 10 mins
Pasta Salad with Total Time: 1 hr
Teriyaki Chicken Servings per Recipe: 4
Tacos
Calories 575 kcal
Fat 16.3 g
Carbohydrates 85.2g
Protein 27.3 g
Cholesterol 40 mg
Sodium 1276 mg
Ingredients
1 (160 mL) pouch VH(R) Teriyaki Stir-Fry 1 small eggplant, sliced into rounds
Sauce, or homemade teriyaki sauce 1 red onion, sliced into rounds
8 oz. skinless boneless chicken breast 1/4 tsp salt
4 (7 inch) flour tortillas, warmed 1/4 tsp freshly ground pepper
1/2 avocado - peeled, pitted and sliced Olive Oil
1/3 C. diced cucumber 1/2 (375 g) package Fusilli
1 green onion, finely chopped 1 (540 mL) can Garlic and Olive Oil Petite Cut
purple cabbage slaw, or coleslaw mix Tomatoes
2 tbsp mayonnaise 1/3 C. shaved Parmesan cheese
1 tbsp lime juice
1 clove garlic, minced
pinch of salt
2 C. shredded purple cabbage
1 zucchini, sliced lengthwise into strips
Directions
1. To make the tacos:
2. Get a large mixing bowl: Mix in it the chicken with 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.
Grilled Pasta Salad with Teriyaki Chicken Tacos 69

7. To make the grilled pasta salad:
9. Sprinkle some salt and pepper on the zucchini, eggplant and red onion. Grease them with
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.
70
Sirloin Prep Time: 10 mins
Kabobs Total Time: 2 hrs 20 mins

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 1 (19 oz) can pineapple chunks, drained
3 tbsp soy sauce 1 green bell pepper, cut into large chunks
2 large garlic cloves, crushed 1 red bell pepper, cut into large chunks
2 tsp dark sesame oil 4 skewers
1/2 tsp ground ginger
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.
Sirloin Kabobs 71
TOFU
Burger
Prep Time: 25 mins
Total Time: 45 mins
(デッドバーガー) Servings per Recipe: 6

Calories 307 kcal
Carbohydrates 8.9 g
Cholesterol 77 mg
Fat 18.1 g
Protein 25.5 g
Sodium 999 mg
Ingredients
1 (14 ounce) package firm tofu 1/4 cup white vinegar
1 pound ground beef 2 tbsps soy sauce
1/2 cup sliced shiitake mushrooms 1 tsp garlic paste
2 tbsps miso paste 1/4 tsp minced fresh ginger root
1 egg, lightly beaten 1 tbsp vegetable oil
1 tsp salt
1 tsp ground black pepper
1/4 tsp ground allspice
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: allspice, 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, white vinegar, 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.
72 Tofu Burger
Summer Prep Time: 30 mins
Teriyaki Lime Salad Total Time: 3 hrs 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 1/2 tsp ground black pepper
1 C. orange juice 4 cloves garlic
1 C. soy sauce 2 heads romaine lettuce
1 (12 fluid oz) can or bottle lemon-lime 2 tomatoes, chopped
flavored carbonated beverage 1/3 C. mozzarella cheese
1 lemon, juiced 1/4 C. grated Parmesan cheese
3/4 C. vegetable oil
1 tsp salt
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.
Summer Teriyaki Lime Salad 73

HOW TO MAKE
Japanese Style
Prep Time: 5 mins
Total Time: 10 mins
Teriyaki Sauce Servings per Recipe: 4

Calories 57 kcal
Fat 0g
Carbohydrates 7.4g
Protein 1.1 g
Cholesterol 0 mg
Sodium 902 mg
Ingredients
1/4 C. dark soy sauce 1 tbsp white sugar
1/4 C. apple cider vinegar
2 tbsps white vinegar
Directions
1. Get a bowl mix: sugar, soy sauce, white vinegar, and apple cider vinegar.
2. Work everything by hand until it is completely smooth and uniform.
3. Place the sauce in the fridge until it is cold.
4. Enjoy.
5. NOTE: Use as a replacement for any store bought versions.
74 How to Make Japanese Style Teriyaki Sauce

Deviled Eggs Prep Time: 35 mins
Japanese Style Total Time: 55 mins
(デビルド卵) Servings per Recipe: 18

Calories 91 kcal
Carbohydrates 2.1 g
Cholesterol 95 mg
Fat 7.9 g
Protein 3.6 g
Sodium 122 mg
Ingredients
9 eggs 2 tsps white vinegar
2 tbsps sesame seeds 2 tbsps thinly sliced green onions
1/2 cup mayonnaise 4 tbsps panko bread crumbs
2 tsps soy sauce
2 tsps wasabi paste
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 Style 75

ROASTED
Sweet Soy Teriyaki
Prep Time: 20 mins
Total Time: 6 hrs
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 1 tbsp grated fresh ginger
3/4 C. granulated sugar 2 cloves garlic, minced
3/4 C. soy sauce
Directions
1. Clean the chicken pieces and dry them. Place them in casserole dish with the 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.
76 Roasted Sweet Soy Teriyaki Chicken

Japanese Prep Time: 15 mins
Salad Dressing Total Time: 15 mins
(サラダドレッシング) Servings per Recipe: 1

Calories 220 kcal
Carbohydrates 6.3 g
Cholesterol 0 mg
Fat 21.9 g
Protein 0.9 g
Sodium 464 mg
Ingredients
2 tbsps minced fresh ginger root 1 tbsp white sugar
1/3 cup minced onion 1 tbsp ketchup
1/4 cup minced celery 1/4 tsp ground black pepper
1/4 cup low-sodium soy sauce 1/2 cup vegetable oil
1/2 lime, juiced
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 77

SWEET
Garlic Chicken
Prep Time: 10 mins
Total Time: 10 mins
Teriyaki 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 1/3 C. dried onion flakes
1 C. water 2 tsp garlic powder
3/4 C. white sugar 1 tsp grated fresh ginger
1/4 C. Worcestershire sauce
3 tbsp distilled white vinegar
3 tbsp vegetable oil
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.
78 Sweet Garlic Chicken Teriyaki Marinade

Broiled Prep Time: 10 mins
Teriyaki Salmon Total Time: 1 hr 25 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 tsp ground ginger
1/4 C. lemon juice 1/4 tsp garlic powder
1/4 C. soy sauce 4 (6 oz) salmon steaks
2 tbsp brown sugar, or more to taste
1 tbsp sesame seeds
1 tsp ground mustard
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.
Broiled Teriyaki Salmon Steaks 79

TOFU
and Miso
Prep Time: 15 mins
Total Time: 17 mins
(豆腐みそ) Servings per Recipe: 6

Calories 82 kcal
Carbohydrates 4.6 g
Cholesterol 6 mg
Fat 4.5 g
Protein 7.4 g
Sodium 358 mg
Ingredients
2 tbsps sesame seeds 4 green onions, thinly sliced
1/2 cup dried Asian-style whole crushed red pepper flakes
sardines
2 1/2 tbsps red miso paste
1/2 cup boiling water
1 (16 ounce) package silken tofu, cubed
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.
80 Tofu and Miso

Fancy Prep Time: 15 mins
Creole Venison Total Time: 4 hrs 30 mins
Teriyaki 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.
Fancy Creole Venison Teriyaki 81

SAVORY
Teriyaki
Prep Time: 10 mins
Hardboiled Eggs Servings per Recipe: 6

Calories 137 kcal
Fat 5.4 g
Carbohydrates 15g
Protein 7.7 g
Cholesterol 186 mg
Sodium 1273 mg
Ingredients
6 eggs 1 tbsp dried minced onion
1/2 C. soy sauce 1/2 tsp sesame oil
1/2 C. water
6 tbsp white sugar
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.
82 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 1/4 tsp ground black pepper
1 C. soy sauce 1 1/2 lb chicken drumettes
1 C. water
2 tbsp ground ginger
3 cloves garlic, diced
3/4 tsp ground cinnamon
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.
Saucy Teriyaki Chicken Drums 83

ORANGE CHICKEN
and Broccoli II
Prep Time: 20 mins
Total Time: 40 mins

Calories 380 kcal
Fat 14 g
Carbohydrates 33.1g
Protein 31.7 g
Cholesterol 68 mg
Sodium 938 mg
Ingredients
1/2 C. orange juice 1/2 C. chicken broth
3 tbsps soy sauce 2 tbsps cornstarch
3 cloves garlic, diced 1 (16 oz.) package frozen stir-fry
1 tbsp grated orange zest vegetables
1 tsp ground ginger 1 C. sugar snap peas
1/2 tsp red pepper flakes (optional) 1 C. broccoli florets
3 tbsps vegetable oil 1 C. sliced carrot
4 skinless, boneless chicken breast
halves, thinly sliced
Directions
1. Get a bowl, combine: pepper flakes, orange juice, ginger, soy sauce, orange zest, and garlic.
2. Get your oil hot and then begin to stir fry your chicken and orange mix for 12 mins.
3. Get a 2nd bowl, combine: the cornstarch and broth.
4. Add this mix to the chicken, gradually, to make the sauce thicker.
5. Once the mix has reached a consistency that you prefer add: carrots, veggies, broccoli, and
snap peas.
6. Continue frying and stirring the contents for 9 more mins.
7. Enjoy.
84 Orange Chicken and Broccoli II

Beef Prep Time: 10 mins
and Broccoli I Total Time: 1 hr 10 mins

Calories 665 kcal
Cholesterol 39 mg
Fat 13.8 g
Fiber 11.7 g
Protein 30.5 g
Sodium 1594 mg
Ingredients
Directions
2 cups brown rice
4 cups water 1. Get your rice boiling in water, set the heat
2 tbsps cornstarch to low, cover the pan, and let the rice cook
2 tsps white sugar for 40 mins until done.
6 tbsps soy sauce 2. Get a bowl, combine the following
1/4 cup broth ingredients: soy sauce, cornstarch, broth,
1 tbsp minced fresh ginger and sugar.
1 pound boneless beef round steak, cut 3. Mix everything evenly then add the ginger
into thin strips and beef to the marinade.
1 tbsp vegetable oil 4. Get a wok and heat 1 tsp oil.
3 cups broccoli florets
5. Begin to stir fry for 1 min: onions, broccoli,
2 carrots, thinly sliced
pea pods, and carrots.
1 (6 ounce) package frozen pea pods,
6. Mix in: bok choy, Chinese cabbage, and the
thawed
water chestnuts.
2 tbsps chopped onion
1 (8 ounce) can sliced water chestnuts, 7. Place a lid on the pan and let everything
undrained fry for 4 mins.
1 cup Chinese cabbage 8. Now remove everything from the pan and
2 large heads bok choy, chopped add in 1 tsp oil.
1 tbsp vegetable oil 9. Begin to fry the beef for 4 mins. Then add
the veggies back into the mix and continue
frying everything for 3 more mins.
10. Enjoy with cooked brown rice.
Beef and Broccoli I 85

AUTHENTIC
Fried Rice
Prep Time: 25 mins

Calories 415 kcal
Cholesterol 64.8g
Fat 12.9 g
Fiber 46 mg
Protein 562 mg
Sodium 415 kcal
Ingredients
2 C. uncooked white rice 2 tbsps vegetable oil
4 C. water 3 cloves garlic, sliced
4 dried shiitake mushrooms, cleaned 2 links beef sausage, thinly sliced
1 C. hot water 1 tbsp dark soy sauce
1/2 lb ground chicken 4 green onions, diced
1 tbsp soy sauce 2 eggs, lightly beaten
1 tsp sesame oil
1 pinch white pepper
Directions
1. Get your rice boiling in 4 C. of water.
2. Once the mix is boiling set the heat to low, place a lid on the pot, and let the rice cook for
22 mins.
3. Now begin to soak your mushrooms in hot water for 12 mins. Then dice the mushrooms
and keep the liquid.
4. Get a bowl, combine: chicken, white pepper, sesame oil, and soy sauce
5. Begin to stir fry your garlic in veggie oil for 4 mins then add: sausage, mushrooms, and
chicken.
6. Stir the mix until the chicken is fully done then add in: the rice, mushroom liquid, green
onions, and soy sauce.
7. Continue stir frying until everything is coated with sauce.
8. Then add the eggs on top of everything and keep stir frying until the eggs are firm.
9. Enjoy.
86 Authentic Fried Rice

Chinese Prep Time: 5 mins
Spareribs Total Time: 45 mins

Calories 504 kcal
Fat 31 g
Carbohydrates 23g
Protein 30.4 g
Cholesterol 121 mg
Sodium 1015 mg
Ingredients
3 tbsps hoisin sauce 1 tsp grated fresh ginger
1 tbsp ketchup 1/2 tsp grated fresh garlic
1 tbsp honey 1/4 tsp Chinese five-spice powder
1 tbsp soy sauce 1 lb beef spareribs
1 tbsp broth
1 tsp rice vinegar
1 tsp lemon juice
Directions
1. Get a bowl, combine: five spice, hoisin, garlic, ketchup, ginger, honey, lemon juice, soy
sauce, rice vinegar, and broth.
2. Add in the ribs and evenly coat them with the mix.
3. Place a covering of plastic around the dish and put everything in the fridge for 3 hrs.
4. Now set your oven to 325 degrees before doing anything else.
5. Get a broiler tray and pour in some water.
6. Add enough water to coat the bottom.
7. Put a grate on top of the tray and layer your meat on the grate.
8. Cook the ribs in the oven for 45 mins then coat them with the marinade at least 4 times.
9. Now boil the rest of the marinade on the stove for 10 mins then top the meat with the
glaze when it is finished.
10. Enjoy.
Chinese Spareribs 87
PEPPER
Steak
Prep Time: 15 mins
Total Time: 30 mins

Calories 312 kcal
Fat 15.4 g
Carbohydrates 17g
Protein 26.1 g
Cholesterol 69 mg
Sodium 972 mg
Ingredients
1 lb beef top sirloin steak 1 green bell pepper, cut into 1-inch
1/4 C. soy sauce squares
2 tbsps white sugar 2 tomatoes, cut into wedges
2 tbsps cornstarch
3 tbsps vegetable oil, divided
1 red onion, cut into 1-inch squares
Directions
1. Cut your steak into strips.
2. Get a bowl, combine: ginger, soy sauce, cornstarch, and sugar.
3. Combine the mix until the sugar dissolves. Then add in your steak and coat the pieces.
4. Now get 1 tbsp of veggie oil hot in a wok and add in one third of the steak to the pot.
5. Stir fry everything for 5 mins then place the steak into a bowl.
6. Continue frying your steak in thirds and placing the meat in the same bowl
7. Once the steak is cooked add everything back into the pot and also add in your onions.
8. Stir fry the mix for 4 mins then add the green pepper.
9. Continue cooking everything for 3 more mins then add in the tomatoes and get them hot.
10. Enjoy.
88 Pepper Steak
Authentic Prep Time: 25 mins
Fried Rice III Total Time: 40 mins

Calories 425 kcal
Fat 9.5 g
Carbohydrates 47.5g
Protein 34.7 g
Cholesterol 134 mg
Sodium 1060 mg
Ingredients
1/2 tbsp sesame oil 3/4 C. fresh pea pods, halved
1 onion 1/2 large green bell pepper, diced
1 1/2 lbs cooked, cubed chicken meat 6 C. cooked white rice
2 tbsps soy sauce 2 eggs
2 large carrots, diced 1/3 C. soy sauce
2 stalks celery, diced
1 large red bell pepper, diced
Directions
1. Stir fry your onions until tender then add in 2 tbsps of soy sauce and continue cooking
the mix for 7 mins.
2. Add in your bell peppers, carrots, pea pods, and celery.
3. Continue frying the mix for 7 more mins.
4. Now add the eggs and 1/3 C. of soy sauce to the mix and cook everything until the eggs
are scrambled and everything is heated.
5. Enjoy.
Authentic Fried Rice III 89

SWEET AND SOUR
Eggplant
Prep Time: 30 mins
Total Time: 35 mins

Calories 153 kcal
Fat 7.8 g
Carbohydrates 21.1g
Protein 3.4 g
Cholesterol 0 mg
Sodium 1507 mg
Ingredients
2 long Chinese eggplants, cubed 1/2 tsp chili oil, or to taste
1 1/2 tbsps soy sauce 2 tsps salt
1 tbsp red vinegar 2 tbsps vegetable oil
1 tbsp white sugar
1 green chile pepper, diced
1 tsp cornstarch
Directions
1. Get a bowl, combine: salt and eggplant pieces.
2. Submerge everything in water and let the veggies sit for 40 mins.
3. Now remove all the liquids and run the eggplant under some fresh water.
4. Get a 2nd bowl, combine: chili oil, soy sauce, cornstarch, vinegar, chili peppers, and sugar.
5. Now being to stir fry your eggplant in veggie oil for 7 mins then add in the chili oil mix.
6. Let the contents cook until the sauce becomes thick.
7. Stir everything a few times then serve.
8. Enjoy.
90 Sweet and Sour Eggplant

Kung Pao Prep Time: 30 mins
Chicken Total Time: 1 hr 30 mins

Calories 437 kcal
Fat 23.3 g
Carbohydrates 25.3g
Protein 34.4 g
Cholesterol 66 mg
Sodium 596 mg
Ingredients
1 lb skinless, boneless chicken breast 1 oz. hot chile paste
halves - cut into chunks 1 tsp distilled white vinegar
2 tbsps broth 2 tsps brown sugar
2 tbsps soy sauce 4 green onions, diced
2 tbsps sesame oil, divided 1 tbsp diced garlic
2 tbsps cornstarch, dissolved in 2 tbsps 1 (8 oz.) can water chestnuts
water 4 oz. diced peanuts
Directions
1. Get a bowl, combine: 1 tbsp cornstarch mix, 1 tbsp broth, 1 tbsp oil, and 1 tbsp soy sauce.
2. Add in your chicken to this mix and evenly coat the pieces.
3. Place a covering of plastic around the bowl and put everything in the fridge for 40 mins.
4. Get a 2nd bowl, mix: sugar, 1 tbsp broth, vinegar, 1 tbsp soy sauce, chili paste, 1 tbsp oil, 1
and a tbsp cornstarch mix. S
5. Stir the mix until it is smooth then add in: peanuts, green onion, water chestnuts, and
garlic.
6. Stir the mix again then add everything to a frying pan and heat it gradually until
fragrant.
7. At the same time begin to stir fry your chicken in a separate pan until it is fully done.
8. Once the peanut mix is fragrant and the chicken is fully done combine the chicken with
the sauce and let everything thicken.
9. Enjoy.
Kung Pao Chicken 91

CHINESE
Ma Po Tofu
Prep Time: 15 mins
Total Time: 25 mins

Calories 212 kcal
Fat 11.3 g
Carbohydrates 13.5g
Protein 15.6 g
Cholesterol 20 mg
Sodium 578 mg
Ingredients
4 oz. ground turkey 1 (14 oz.) package tofu, drained and cut
2 tbsps broth into cubes
1 tsp cornstarch 1 C. frozen green peas
1/2 tbsp fermented black beans, rinsed 1/2 C. chicken broth
and mashed 1 tbsp cornstarch, mixed with equal parts
1/2 tbsp chili paste with garlic water
1 tsp cayenne pepper
2 tbsps soy sauce
3 cloves garlic, crushed
1/2 tsp minced fresh ginger
Directions
1. Get a bowl, combine: 1 tsp cornstarch, broth, and turkey.
2. Get a 2nd bowl, combine: ginger, black beans, garlic, chili paste, soy sauce, and cayenne.
3. Add some oil to a frying pan and being to fry your turkey until browned all over then
add in: peas, black bean mix, and tofu.
4. Heat the mix for 2 mins then add the broth and get everything boiling.
5. Once the mix is boiling add in the cornstarch and water mix and continue cooking
everything until the mix becomes thick.
6. Enjoy.
92 Chinese Ma Po Tofu
Egg Foo Yung Total Time: 30 mins

Calories 328 kcal
Fat 23.8 g
Carbohydrates 13g
Protein 18.1 g
Cholesterol 372 mg
Sodium 11502 mg
Ingredients
1 large green onion 4 tsps cornstarch
4 eggs, beaten 1 C. chicken or beef broth
3/4 C. bean sprouts
3 tbsps soy sauce, divided
2 tbsps peanut oil, divided
2 C. sliced fresh mushrooms
Directions
1. Dice your green onions and place 1 tbsp to the side.
2. Now combine the rest of the onions with 1 tbsp soy sauce, bean sprouts, and eggs.
3. Get 1 tbsp of peanut oil hot and add 1/4 a C. of egg mix to the oil.
4. Cook the mix for 3 mins then flip everything and continue cooking the mic for 1 more
mins.
5. Place the egg on a plate. And continue cooking the remaining ingredients.
6. Add in 1 more tbsp of peanut oil and stir fry your mushrooms in it with 2 more tbsps of
soy sauce for 4 mins.
7. Mix the broth with the cornstarch and add the mix to the mushrooms and let the
contents cook until the mix becomes thick.
8. Coat your eggs with the sauce and serve.
9. Enjoy.
Chinese Egg Foo Yung 93

CHINESE
Fried Chicken
Prep Time: 10 mins
Wings Servings per Recipe: 11

Calories 362 kcal
Fat 27.8 g
Carbohydrates 3g
Protein < 23.2 g
Cholesterol 95 mg
Sodium 2485 mg
Ingredients
3 lbs chicken wings 1/4 tsp ground ginger
3 tbsps salt 1 quart vegetable oil for frying
2 tbsps white sugar
6 tbsps water
6 tbsps soy sauce
1 tbsp gin
Directions
1. Get a bowl, combine: ginger, salt, gin, sugar, soy sauce, and water.
2. Combine in the chicken and stir the meat to evenly get it coated with sauce.
3. Place a covering of plastic around the bowl and put everything in the fridge overnight.
4. Now deep fry your chicken for 8 mins, in hot oil, each side.
5. Then let the wings cool and drain.
6. Enjoy.
94 Chinese Fried Chicken Wings

Taiwanese Prep Time: 5 mins
Corn Soup Total Time: 15 mins

Calories 121 kcal
Fat 1.9 g
Carbohydrates 24.1g
Protein 5g
Cholesterol 48 mg
Sodium 409 mg
Ingredients
1 (15 oz.) can cream style corn 2 tbsps water
1 (14.5 oz.) can low-sodium chicken broth
1 egg, beaten
1 tbsp cornstarch
Directions
1. Get the following boiling in a large pot: broth and cream corn.
2. Get a bowl, combine: water and cornstarch.
3. Mix the contents until smooth then add the mix with the boiling broth.
4. Let the broth continue to cook for 4 mins then add the whisked eggs slowly.
5. Stir the soup while adding in your eggs.
6. Enjoy.
Taiwanese Corn Soup 95

EASY
Egg and Pea
Prep Time: 2 mins
Total Time: 15 mins
Soup Servings per Recipe: 6

Calories 35 kcal
Fat 1.9 g
Carbohydrates 2.5g
Protein < 2.4 g
Cholesterol 31 mg
Sodium 639 mg
Ingredients
4 C. seasoned chicken broth
1/2 C. frozen green peas
1 egg, beaten
Directions
1. Get your peas and broth boiling. Then once the mix is boiling add in your whisked eggs
gradually to form ribbons.
2. Then add in your green onions and serve.
3. Enjoy.
96 Easy Egg and Pea Soup

Hot and Spicy Soup Total Time: 1 hr

Calories 116 kcal
Fat 6.3 g
Carbohydrates 8.7g
Protein 7.4 g
Cholesterol 41 mg
Sodium 465 mg
Ingredients
5 dried wood ear mushrooms 2 tbsps red vinegar
4 dried shiitake mushrooms 2 tbsps cornstarch
8 dried tiger lily buds 3 tbsps water
4 C. chicken stock 1/2 (16 oz.) package firm tofu, cubed
1/3 C. diced bamboo shoots 1 egg, lightly beaten
1/3 C. lean ground turkey 1 tsp sesame oil
1 tsp soy sauce 2 tbsps thinly sliced green onion
1/2 tsp white sugar
1 tsp salt
1/2 tsp ground white pepper
Directions
1. In warm water, for 30 mins, submerge your tiger lily and mushrooms, in a bowl.
2. Now remove any stems and cut the mushrooms and tiger lilly.
3. Now get the following boiling in a large pot: turkey, mushrooms, bamboo shoots, tiger
lily, and stock.
4. Let the mix cook for 12 mins then add: vinegar, soy sauce, white pepper, sugar, and salt.
5. Grab a small bowl, combine: some of the hot soup, 3 tbsps water, and cornstarch.
6. Mix everything until it’s smooth then combine everything together and stir.
7. Get the mix completely boiling then add in the bean curds and cook the soup for 3 more
mins.
8. Now shut the heat and slowly add in the eggs.
9. Let the eggs set then add the sesame oil and the scallions.
10. Enjoy.
Chinese Hot and Spicy Soup 97

CHI TAN T'ANG
(Classical Egg
Prep Time: 10 mins
Total Time: 20 mins
Drop Soup) Servings per Recipe: 6

Calories 62 kcal
Fat 2.8 g
Carbohydrates 4.7g
Protein 4.5 g
Cholesterol 94 mg
Sodium 1872 mg
Ingredients
8 cubes chicken bouillon 1 green onion, minced
6 C. hot water 3 eggs, beaten
2 tbsps cornstarch
2 tbsps soy sauce
3 tbsps distilled white vinegar
Directions
1. Get a large pot and begin to heat some hot water and bouillon.
2. Stir and heat the mix until the bouillon is completely dissolved.
3. Now add in: the green onions, soy sauce, and vinegar.
4. Get the mix boiling then set the heat to low.
5. Slowly add in your whisked eggs while stirring.
6. Once the eggs have set, shut the heat.
7. Enjoy.
98 Chi Tan T'ang: (Classical Egg Drop Soup)

Sweet and Spicy Prep Time: 20 mins
Tofu Soup Total Time: 50 mins

Calories 211 kcal
Fat 12 g
Carbohydrates 17.3g
Protein 11.3 g
Cholesterol 0 mg
Sodium 243 mg
Ingredients
1 tbsp vegetable oil 1 tbsp cornstarch
1 red bell pepper, diced 3 tbsps water
3 green onions, diced 1 tbsp sesame oil
2 C. water 6 oz. frozen snow peas
2 C. chicken broth 1 (8 oz.) package firm tofu, cubed
1 tbsp soy sauce 1 (8 oz.) can sliced water chestnuts, drained
1 tbsp red vinegar
1/4 tsp crushed red pepper flakes
1/8 tsp ground black pepper
Directions
1. Stir fry your green onions and bell peppers in oil for 7 mins then combine in: soy sauce,
broth, and 2 C. of water.
2. Now set the heat to medium and let the mix cook for 7 more mins.
3. Get a bowl, combine: sesame oil, vinegar, 3 tbsps water, pepper flakes, cornstarch, and
black pepper.
4. Stir the mix until it is smooth then pour it into the simmering broth.
5. Continue simmering the broth for 7 more mins until it gets thick then add in: water
chestnuts, snow peas, and tofu.
6. Let the tofu cook for 12 mins.
7. Enjoy.
Sweet and Spicy Tofu Soup 99

EASY
Wonton Soup
Prep Time: 5 mins
Total Time: 15 mins

Calories 293 kcal
Fat 9g
Carbohydrates 33.5g
Protein 17.7 g
Cholesterol 84 mg
Sodium 3373 mg
Ingredients
8 C. chicken broth salt to taste
3 tbsps soy sauce 8 C. water
2 tsps sesame oil 20 wontons
2 tsps white vinegar
2 tsps lemon juice
2 tsps minced garlic
1 1/2 tsps chile-garlic sauce (such as
Sriracha(R))
Directions
1. Get the following simmering: salt, broth, chili garlic sauce, sesame oil, garlic, vinegar, and
lemon juice.
2. Let the mix gently simmer for 12 mins.
3. At the same time being to get some water boiling in another pot. Add the wontons to
the boiling water and let the mix cook for 7 mins. Then combine the wontons to the
simmering mix.
4. Enjoy.
100 Easy Wonton Soup

Alternative Prep Time: 10 mins
Egg Drop Soup Total Time: 20 mins

Calories 36 kcal
Fat 1.6 g
Carbohydrates 4g
Protein 1.7 g
Cholesterol 46 mg
Sodium 164 mg
Ingredients
1 egg 2 tbsps diced green onion
1/4 tsp salt 1/4 tsp Asian (toasted) sesame oil (optional)
2 tbsps tapioca flour 1 pinch white pepper (optional)
1/4 C. cold water
4 C. chicken broth
1/8 tsp minced fresh garlic
Directions
1. Get a bowl and whisk your eggs with salt in it.
2. Get a 2nd bowl, mix: cold water and tapioca flour. Mix everything until its smooth.
3. Now get your garlic, ginger, and broth boiling.
4. Once the mix has boiled for about 2 mins add the tapioca mix and continue boiling
everything for about 2 more mins until the mix is no longer cloudy and thick.
5. Remove the mix from the heat and add the eggs in gradually.
6. Combine the eggs in slowly in the form of a circle but do not stir the mix too much.
7. Once the eggs have set add a garnishing of white pepper, sesame oil, and onions.
8. Enjoy.
Alternative Egg Drop Soup 101

EASY
Egg Rolls
Prep Time: 1 hr

Calories 169 kcal
Fat 7.4 g
Carbohydrates 16g
Protein 9.9 g
Cholesterol 46 mg
Sodium 315 mg
Ingredients Directions
4 tsps vegetable oil 1. Get 1 tsp of veggie oil hot then add in the
3 eggs, beaten whisked eggs. Avoid stirring the mix and let
1 medium head cabbage, finely shredded the eggs fry until they are set.
1/2 carrot, julienned 2. Now turn over the eggs with a spatula and let
1 (8 oz.) can shredded bamboo shoots them cook for half a minute more.
1 C. dried, shredded wood ear mushroom, 3. Remove the eggs from the pan and julienne
rehydrated them.
1 lb shredded grocery rotiserresse chicken
4. Add the rest of the veggie oil to a wok then
2 green onions, thinly sliced
add in the carrots and cabbage.
2 1/2 tsps soy sauce
1 tsp salt 5. Let the mix fry for 3 mins then combine in:
1 tsp sugar the MSG (optional), bamboo, sugar, mushrooms,
1/2 tsp monosodium glutamate (MSG) salt, chicken, soy sauce, and green onions.
1 (14 oz.) package egg roll wrappers 6. Let the mix continue to fry for 7 mins
1 egg white, beaten 7. Now combine in the eggs and place the mix
4 C. oil for frying, or as needed into the fridge for 60 mins.
8. Add 3 tbsp of cabbage mix to a wrapper.
9. Then form the wrapper into a burrito shape.
10. Seal the wrapper with egg whites.
11. Continue making egg rolls in this manner.
12. Now deep fry your eggs rolls in hot oil for 7
mins and cook 4 of them at once.
13. Let them drain and cool before serving.
14. Enjoy.
102 Easy Egg Rolls

Steamed Prep Time: 30 mins
Buns Total Time: 4 hr

Calories 44 kcal
Fat 0.7 g
Carbohydrates 8.4g
Protein 1.1 g
Cholesterol 0 mg
Sodium 35 mg
Ingredients
1 tbsp active dry yeast 2 tbsps white sugar
1 tsp white sugar 1 tbsp vegetable oil
1/4 C. all-purpose flour 1/2 tsp baking powder
1/4 C. water
1/2 C. warm water
1 1/2 C. all-purpose flour
1/4 tsp salt
Directions
1. Get a bowl, combine: 1/4 C. warm water, yeast, 1/4 C. flour, and 1 tsp sugar. Let the mix
sit for 40 mins.
2. Combine in: veggie oil, half C. warm water, 2 tbsps sugar, salt, and flour.
3. Form the mix into a dough then place the dough in an oiled bowl.
4. Let the dough sit for 3 hours in the bowl.
5. Knead the dough and coat it with baking powder, on a floured surface.
6. Continue kneading the dough for 7 mins.
7. Now break the dough into 2 pieces and put one piece in a bowl with a towel covering.
8. Now divide each dough into 12 pieces and form the pieces into balls. Place the balls on
some parchment paper and let them sit for 40 mins.
9. Now get your water boiling. Once the water is boiling, set the heat to a medium level and
add in a steamer insert to the pot.
10. Layer your buns onto the seamer insert and work in batches.
11. Keep about 1 inch of space between each bun and steam them for 17 mins with a lid on
the pot.
12. Continue steaming in this manner until all the buns are done.
13. Enjoy.
Steamed Buns 103

CRAB
Rangoon
Prep Time: 15 mins
Total Time: 25 mins

Calories 312 kcal
Fat 19 g
Carbohydrates 25.6g
Protein 10.4 g
Cholesterol 43 mg
Sodium 491 mg
Ingredients
1 quart oil for frying 1 (8 oz.) package cream cheese, softened
1 tbsp vegetable oil 1 tbsp soy sauce
1 clove garlic, minced 1 (14 oz.) package small won ton
2 tbsps minced onion wrappers
1 medium head bok choy, diced
2 tbsps diced snow peas
1 (6 oz.) can crab meat, drained
Directions
1. Get a large pot or Dutch oven and get your oil hot to 375 degrees before doing anything
else.
2. Now being to stir fry your onions and garlic for 3 mins then combine in the pea pods and
bok choy.
3. Fry the veggies until they are crisp for a few mins.
4. Now get a bowl, mix: stir fry veggies, crab, soy sauce, and cream cheese.
5. Place a tsp of mix into the middle of your wonton wrapper and from the wrapper into a
triangle. Use a bit of water and some pinching to seal the edges.
6. Fry your ragoon in the oil until browned.
7. Enjoy.
104 Crab Rangoon

Classical Prep Time: 30 mins
Pad Thai Noodles I Total Time: 2 hr

Calories 397 kcal
Cholesterol 41 mg
Fat 23.3 g
Fiber 5g
Protein 13.2 g
Sodium 1234 mg
Ingredients
2/3 cup dried rice vermicelli Directions
1/4 cup peanut oil 1. Put rice vermicelli noodles in hot water for
2/3 cup thinly sliced firm tofu about 30 minutes before draining the water.
1 large egg, beaten 2. Cook tofu in hot oil until golden brown
4 cloves garlic, finely chopped before draining it with paper tower.
1/4 cup vegetable broth 3. Reserve 1 tbsp of oil for later use and cook
2 tbsps fresh lime juice egg in the remaining hot oil until done, and
2 tbsps soy sauce set them aside for later use.
1 tbsp white sugar 4. Now cook noodles and garlic in the hot
1 tsp salt reserved oil, while coating them well with
1/2 tsp dried red chili flakes this oil along the way.
3 tbsps chopped peanuts 5. In this pan containing noodles; add tofu, salt,
1 pound bean sprouts, divided chili flakes, egg and 3 tbsps peanuts, and
3 green onions, whites cut thinly across mix all this very thoroughly.
and greens sliced into thin lengths - 6. Also add bean sprouts and green onion into
divided it, while reserving some for the garnishing
3 tbsps chopped peanuts purposes.
2 limes, cut into wedges for garnish 7. Cook all this for two minutes before
transferring to a serving platter.
8. Garnish this with peanuts and the reserved
vegetables before placing some lime wedges
around the platter to make this dish more
attractive.
9. Serve.
Classical Pad Thai Noodles I 105

CLASSICAL
Pad Thai Noodles
Prep Time: 15 mins
Total Time: 25 mins
II Servings per Recipe: 4

Calories 352 kcal
Cholesterol 46 mg
Fat 15 g
Fiber 3g
Protein 9.2 g
Sodium 335 mg
Ingredients
1 (6.75 ounce) package thin rice noodles 1 pinch white sugar
2 tbsps vegetable oil 2 tbsps chopped peanuts
3 ounces fried tofu, sliced into thin 1 cup fresh bean sprouts
strips 1 tbsp chopped fresh cilantro
1 clove garlic, minced 1 lime, cut into wedges
1 egg
1 tbsp soy sauce
Directions
1. In a heatproof bowl containing noodles, pour boiling water and let it stand as it is for
about five minutes before draining the water and setting it aside for later use.
2. Fry garlic in hot oil until brown before adding noodles frying it for about one minute.
3. Now add egg into it and break it up when it starts to get solid, and mix it well into the
noodles.
4. Now add soy sauce, tofu, cilantro, bean sprouts, sugar and peanuts into it and mix it well.
5. Remove from heat and add lime wedges just before you serve.
106 Classical Pad Thai Noodles II

Super Easy Prep Time: 15 mins
Coconut Soup Thai- Total Time: 40 mins
Style Servings per Recipe: 8

Calories 314 kcal
Cholesterol 86 mg
Fat 21.6 g
Fiber 2.1 g
Protein 15.3 g
Sodium 523 mg
Ingredients
1 pound medium shrimp - peeled and 1/4 cup lime juice
deveined 3 tbsps fish sauce
2 (13.5 ounce) cans canned coconut milk 1/4 cup brown sugar
2 cups water 1 tsp curry powder
1 (1 inch) piece galangal, thinly sliced 1 tbsp green onion, thinly sliced
4 stalks lemon grass, bruised and chopped 1 tsp dried red pepper flakes
10 kaffir lime leaves, torn in half
1 pound shiitake mushrooms, sliced
Directions
1. Cook shrimp in boiling water until tender.
2. Put coconut milk, water, lime leaves, galangal and lemon grass in a large sized pan and
heat it up for about 10 minutes before transferring the coconut milk into a new pan,
while discarding all the spices.
3. Heat up shiitake mushrooms in the coconut milk for five minutes before adding lime juice,
curry powder, brown sugar and fish sauce into it.
4. When you want to serve it, heat up the shrimp in this soup for some time before pouring
this into serving bowls.
Super Easy Coconut Soup Thai-Style 107

All of Asia - 2022

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