Author: Japanese

Ingredients
6 ounces boneless salmon fillets
2 1/2 tablespoons honey teriyaki sauce
1/2 cup microwavable frozen broccoli
1/2 cup uncle ben’s microwavable brown rice

Ingredients
4 ounces boneless skinless salmon fillets
1/4 sheet nori
1 1/4 cups cooked rice
2 green tea bags
4 teaspoons soy sauce
1 teaspoon wasabi paste (optional)

Ingredients
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 tablespoon grated gingerroot
1 tablespoon cracked black pepper
4 (8 ounce) tuna steaks, about 1-inch read more

Ingredients
1/2 cup soy sauce
1 1/2 tablespoons red wine vinegar
1/2 cup sugar
2 teaspoons vegetable oil (I use olive oil)
1 minced garlic clove
1 teaspoon ground ginger
1 lb lean ground beef

Ingredients
3 cups short-grain calrose rice
4 inches piece konbu
3 1/2 cups water
Shari
3 tablespoons sugar
1 1/2 teaspoons salt
4 1/2 tablespoons japanese vinegar

Ingredients
gyoza skins
Filling
200 g ground pork
1/3 cup boiled and chopped cabbage
2 tablespoons chopped leeks
1 garlic clove, chopped
1/2 teaspoon read more

Ingredients
1 (750 ml) bottle sake
1 cup fresh pineapple (peeled and sliced into rings OR 1 cup fresh mango-peeled, pitted, and sliced into chunks)

Ingredients
4 eggs
3 tablespoons dashi stock
2 teaspoons sugar
2 teaspoons soy sauce
1/4 cup green onion, chopped
1/4 cup canola oil, for cooking

Ingredients
1 lb firm tofu
1/2 lb ground pork or veggie crumbles
1/2 onion
1 inch gingerroot
1 garlic clove
1 tablespoon crushed red pepper flakes
3 read more

Ingredients
1 lb firm tofu, pressed
1/3 cup miso
3 tablespoons rice vinegar
3 tablespoons sugar
2 tablespoons soymilk
1 teaspoon ginger
1 teaspoon garlic read more