Okonomiyaki from food52.com

Sauce
1/2 cup mayonnaise
tablespoons soy sauce
teaspoons sriracha, more or less to taste
Pancakes
large eggs
teaspoon soy sauce
teaspoon sesame oil

  • teaspoon sea salt
  • 1/3 cup all-purpose flour
  • cups cabbage, shredded with a mandoline or finely chopped
  • bunch scallions, trimmed and chopped
  • 3/4 cup (roughly) baby or chopped shrimp
  • Canola oil for frying
  • 1-2 tablespoons toasted sesame seeds
  • Bonito flakes (optional)
  1. Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.
  2. In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
  3. Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner.

Somen with Broccoli, Butter and Soy from food52.com

  • tablespoons unsalted butter, divided
  • large cloves garlic, minced
  • tablespoons soy sauce, divided (2/1)
  • 3 to 4 cups small broccoli florets
  • 1/2 cup water
  • ounces Somen noodles (or other very thin wheat noodles)
  1. Start boiling a pot of water for the noodles. They will only take a couple of minutes to cook.
  2. In a large saute pan with a lid, melt 3 tablespoons of the butter. Add the garlic and cook on low heat just until the garlic becomes fragrant. Stir in two tablespoons of soy sauce.
  3. Add the broccoli florets and pour the water over. Stir, cover and cook on medium heat just until the broccoli becomes crisp tender.
  4. Cook the noodles in the boiling pot of water while you’re waiting on the broccoli Like I said, they will cook very quickly. Drain, saving a little of the cooking liquid.
  5. Stir the noodles into the broccoli along with the last tablespoon of butter and the second tablespoon of soy sauce. Add a little of the noodle cooking liquid to loosen everything up and serve right away.  Makes about 3 sides or two mains
  6. I used ramen noodles

Baked honey-marinated cod from nogojisnoglory.com

    • 4, 6-oz black cod fillets (aka sablefish)
    • ¾ cup honey
    • ½ cup low-sodium soy sauce
    • ⅓ cup toasted sesame seed oil
    • ⅓ cup apple cider vinegar
    • 1½ tsp freshly ground pepper
    • 1 tsp freshly chopped ginger
  1. Combine all ingredients (except for fish) in a medium-sized airtight mixing bowl. Add cod and marinate for 24 hours. If possible, flip half way through marinade time to allow even flavor distribution.
  2. Preheat oven to 450 degrees F; prepare a baking sheet with parchment paper. Remove cod from marinade and bake on the center rack for 7-9 minutes, until cod is opaque and flakes easily.

General Tso sauce from NY Times

  • 1 small chunk of ginger, 1 1/2 inches long, peeled and roughly chopped
  • 1 clove garlic, roughly chopped
  • 1/4 cup soy sauce
  • 2 tablespoons sweet soy sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons mirin
  • 1/2 teaspoon sesame oil
  • 1 1/2 small red dry Chinese chilis
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon xanthan gum, optional

In a blender combine ginger, garlic, soy sauce, sweet soy sauce, vinegar, mirin, and sesame oil. Add chilis, salt, sugar, and xantham gum, if using. Process until smooth. Transfer to a small bowl, and set aside.

Soy Sauce Butter Popcorn

  • 1/3 cup popcorn kernels
  • tablespoons butter
  • tablespoons coconut oil
  • tablespoon soy sauce
  • 1 teaspoon garlic salt (optional)
  • 1 teaspoon Sriracha (optional)
  • tablespoons freshly grated Parmesan cheese (optional)
  • Toasted sesame seeds (optional)
  1. Pop your popcorn however you like: My favorite method is to air-pop it in a large, heavy-bottomed saucepan with a lid. Heat the pan over medium-high heat and add 3 kernels. Once the test kernels pop, add the rest of the kernels, reduce the heat to medium, and shake constantly until the kernels all pop (or until there are a few seconds between each pop).
  2. Melt together the butter and coconut oil, then whisk in the soy sauce. Whisk in any extra mix-ins, as I listed above (Sriracha, garlic salt, and Parmesan cheese). Another excellent topping is a few tablespoons of toasted sesame seeds.
  3. Pour the soy sauce butter over the popcorn and toss to coat.

 

Sesame Noodles from thisoldgal.com

  • 16 ounces Chinese Egg Noodles
  • 3.5 cups Fresh Water
  • 8 Scallions Sliced Thin
  • 1 Tbsp Toasted Sesame Oil
Sauce
  • 1/2 cup Soy Sauce, Low Sodium
  • 8 cloves Fresh Garlic Minced
  • 8 Tablespoons Canola Oil
  • 5 Tablespoons Pure Sesame Oil
  • 4 Tablespoons Seasoned Rice Vinegar
  • 4 Tablespoons Sugar
  • 1 teaspoon Hot Chili Oil
Add Ons
  • Hard Boiled Eggs
When preparing the noodles on the stove in a sauce pan, you will drain and rinse them and then pour on the sauce. 
  1. Whisk sauce ingredients together in a measuring cup and set aside.

  2. Place noodles into your Pressure Cooker cooking pot and add 3.5 cups of fresh water  Dump in sauce.

  3. Lock on Lid and close Pressure Valve.  Cook at High Pressure for 0 minutes.  When Beep sounds, allow a 2 minute Natural Pressure Release and then carefully and slowly release the rest of the pressure.

  4. Remove cooking pot from Pressure Cooker and dump into a big serving bowl.  Toss with scallions and drizzle with Toasted Sesame Oil.  Serve.

Recipe Notes

If using Rose Brand Gourmet Chinese Egg Noodles, set your Pressure Cooker to “0” minutes.  If using another type of thin noodle, set Pressure Cooker to 2 minutes less than half the time of the lower number on the package directions.

Momofuku’s Ginger-Scallion Noodles with Tofu

  • 2 1/2 cups thinly sliced or shredded scallions (about 1 to 2 large bunches)
  • 1/2 cup finely minced peeled fresh ginger
  • 1/2 cup grapeseed or other neutral oil, divided
  • 2 tablespoons soy sauce, preferably usukuchi (light soy sauce), divided
  • 3/4 teaspoon sherry vinegar
  • 3/4 teaspoon kosher salt, or more to taste
  • 1 pound firm tofu, cut into 1-inch wide planks
  • 1 pound Asian wheat noodles
  • Sriracha hot sauce for serving (optional)

    In a medium bowl, mix together the scallions, ginger, 1/4 cup of the oil, 1 1/2 teaspoons of the soy sauce, vinegar, and salt. Cover the tofu with the remaining soy sauce and set aside. Allow to sit at room temperature for 15 minutes.

    Bring a large pot of water to a boil. Heat remaining 2 tablespoons oil in a 12-inch skillet over medium until shimmering. Add the tofu and cook until golden, about 4 minutes total, turning the pieces once. Transfer tofu to a paper towel-lined plate, then cook noodles according to package directions.

    Drain the noodles and toss them with the ginger scallion sauce in a large bowl. Transfer to individual bowls and top with the tofu. Serve with sriracha, if desired.

 

Chickpea Burgers

  • 3 cups chickpeas (drained, 1 large can)
  • 1/2 cup quick oats
  • 1/2 cup dill pickles (chopped)
  • 1 small carrot (blanched, diced)
  • 2 tablespoons scallions (thinly sliced)
  • 1 tablespoon white mild miso
  • 3 tablespoons soy sauce or tamari
  • 2 teaspoons mustard
  • 2 teaspoons maple syrup
  • cornmeal (for dredging)
  • 1/2 teaspoon sea salt (for dredging)
  • 3 tablespoons safflower oil
  • In a large bowl, mash chickpeas with a potato masher. Mix in oats, olives or pickles, diced carrot, and scallions. In a separate bowl, blend together miso, soy sauce (or tamari), mustard, and maple syrup and add the blend to the chickpea mixture. Form the mixture into palm-sized patties and dredge them in cornmeal and salt.
  • Heat 3 tablespoons of safflower oil over medium heat. Fry each patty on both sides for 5 minutes. When oil is gone, re-oil the pan for the next round of patties. On the bottom bun place the lettuce, then top with the patty, pickle slices, tomato and onion. Spread tahini on top bun and place bun on top of burger. You can also serve the burger without a bun.
  • Tip: This burger mixture freezes well for later use.

Skillet beef and broccoli ramen from chelseasmessyapron.com

  • 1 teaspoons minced garlic
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon Italian flat leaf parsley
  • 3/4 pound seitan meat
  • 2 tablespoons cornstarch
  • 1 tablespoons sesame oil
  • 2.5 tbsp brown sugar
  • 1 teaspoon grated ginger
  • 1 cup veggie broth
  • 2 tbsp oyster sauce
  • 2 cups broccoli florets
  • 2 packages (3 ounces each) ramen noodles
  • Salt and pepper
  • Optional: green onions, red pepper flakes, sesame seeds
    • Cook the ramen noodles according to package directions omitting the seasoning package. Drain.
    • Chop the broccoli into bite-sized even pieces.
    • sautee fake meat in skillet with a small amount of oil
      In the same skillet, sautee garlic, and ginger, then add veggie broth, brown sugar, soy sauce, sesame oil, oyster sauce
    •  Bring the mixture to a boil.
  • Once boiling, top the mixture evenly with the broccoli (don’t stir in). Cover the pot with a lid and reduce the heat to low.
  • Allow the broccoli to steam until crisp tender about 3 minutes or to desired tender-ness.
  • Remove the lid, add in the cooked pasta mix cornstarch with cold water, add to pan and cook for a few minutes
  • Stir and top with desired toppings: green onions, red pepper flakes, sesame seeds.
  • Enjoy immediately.

 

10-minute tomato egg drop noodle soup from thewoksoflife.com/

  • 1 serving of the noodle of your choice
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1 scallion, chopped (white and green portions separated)
  • 2-3 small tomatoes, cut into bite-sized pieces ( or 12oz can of tomatoes cut up)
  • 2 ½ cups vegetable, or mushroom stock
  • 1-1.5  teaspoon soy sauce
  • 1/8 teaspoon pepper
  • 1/2 teaspoon sesame oil
  • Salt, to taste
  • 1 egg, beaten
  • 1/2 tsp. sambal obleek

Boil a pot of water to cook the noodles according to the package instructions. Drain and transfer to a large soup bowl. Toss with a few drops of oil to keep the noodles from sticking to each other.

At the same time , heat 2 tablespoons of vegetable oil in wok or pot over medium heat. Add the garlic and the scallion whites, and cook for 30 seconds. Then add the tomatoes and stir-fry for a couple minutes, until the oil starts to turn red and the tomatoes soften.

Add the stock, soy sauce, white pepper, sesame oil, sambal oblek and salt to taste. Cover and simmer for 3 minutes, still using medium heat. Now is a good time to beat the egg in a small bowl and have it ready.

Uncover the wok/pot, turn up the heat slightly, and slowly stir in the beaten egg. Turn off the heat and pour the soup onto the cooked noodles. Top with the chopped scallion greens (you can also add chopped cilantro if you want). Serve. Easy, right?!