Ingredients

• 4 chicken thighs (boneless, skin-on or off), 1/3 cup soy sauce
• 2 tbsp mirin, 1 tbsp rice vinegar, 2 tbsp honey or sugar
• 2 cloves garlic, 1 tbsp grated ginger, 1 tsp sesame oil
• Green onions, sesame seeds, steamed rice to serve

Instructions

1. Mix soy, mirin, vinegar, honey, garlic, ginger in a bowl. Reserve half for glaze
2. Season chicken. Sear in a hot pan until golden both sides. Pour in remaining sauce, simmer until reduced and sticky
3. Slice, drizzle reserved glaze, top with green onion and sesame. Serve with rice

Ingredients

• Broccoli, bell peppers, snap peas, carrots, mushrooms
• 2 tbsp vegetable oil, 2 cloves garlic, 1 tbsp ginger
• Sauce: 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp cornstarch, 1/4 cup water

Instructions

1. Cut vegetables into even pieces. Mix sauce ingredients in a small bowl
2. Heat wok or large pan until smoking. Add oil, then garlic and ginger. Stir-fry 30 sec
3. Add harder veggies first, then softer. Toss 3–4 min. Add sauce, toss until glossy. Serve with rice

Ingredients

• 4 cups dashi (or light vegetable broth), 3–4 tbsp white or red miso paste
• 150g silken tofu (cubed), 2 green onions (sliced), optional: wakame, enoki mushrooms

Instructions

1. Heat dashi until just below boiling. Do not boil after adding miso
2. Ladle a little broth into a bowl, whisk in miso until smooth. Return to pot
3. Add tofu and optional ingredients. Heat gently 1–2 min. Serve with green onions

Ingredients

• 3 cups cooked jasmine rice (day-old preferred), 2 eggs, 2 tbsp oil
• 2 tbsp soy sauce, 1 tsp sesame oil, peas, carrots, green onion
• Optional: shrimp, ham, or diced chicken

Instructions

1. Heat wok, add 1 tbsp oil. Scramble eggs, remove. Add remaining oil, stir-fry rice until grains separate
2. Add veggies and optional protein. Toss. Add soy and sesame oil
3. Return eggs, toss. Garnish with green onion. Serve hot

Ingredients

• Gyoza wrappers, 250g ground pork, 2 cups cabbage (finely chopped, salted and squeezed)
• 2 green onions, 1 tbsp ginger, 1 tbsp soy sauce, 1 tsp sesame oil
• Dipping: soy sauce, rice vinegar, chili oil

Instructions

1. Mix filling: pork, cabbage, green onion, ginger, soy, sesame oil. Place 1 tsp in each wrapper, fold, seal
2. Heat nonstick pan with oil. Place gyoza flat-side down, fry until golden. Add 1/4 cup water, cover, steam 5–6 min until water evaporates
3. Uncover, crisp bottom again if needed. Serve with dipping sauce

Ingredients

• 8 oz noodles (udon, soba, or spaghetti), 2 tbsp tahini, 2 tbsp soy sauce
• 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp sugar, sriracha to taste
• Cucumber, cilantro, sesame seeds, green onion

Instructions

1. Cook noodles per package. Rinse under cold water, drain. Toss with a little oil
2. Whisk tahini, soy, vinegar, sesame oil, sugar, sriracha. Thin with 1–2 tbsp water if needed
3. Toss noodles with sauce. Top with cucumber, cilantro, sesame, green onion