Recipes with soy sauce

877 recipes. Page 28 of 37

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Tachiuo Maki (Spiral-Grilled Cutlassfish on Bamboo)

Long fillets of cutlassfish are wound in a spiral around bamboo sticks and turned over charcoal, brushed again and again with a soy, sugar, sake and ginger glaze until it builds into a dark lacquer. The strips are trimmed to an even width and wound with their edges slightly overlapping so they do not loosen as the stick turns. Uwajima in Ehime credits the dish to an old fishmonger who came up with it in 1987; because it is so fiddly, people mostly eat it at izakaya and local fish-cake shops rather than at home. A last brush of mirin gives the final shine. To eat, the fish is slid off the hot bamboo and looked over for any stray bones.

Prep 35min Cook 25min 4 servings

Steamed Easy

Korean Steamed Oysters

Steamed in the shell, oysters keep the briny liquor that pools around the meat, so they taste of the sea with no added salt. It is a quick way to cook winter oysters from start to finish, and a dip of soy sauce, vinegar and chili flakes puts a sour edge over the salt.

Prep 15min Cook 12min 2 servings

Noodles Medium

Tokyo-Style Shoyu Ramen (Classic Japanese Soy Sauce Chicken Broth Ramen)

Bonito flakes steeped off the heat in a chicken and kombu stock add a layer of smoky fish aroma on top of the chicken. For a clear stock, the bones are blanched and scrubbed first, and the pot is kept below a hard boil with frequent skimming. Seasoning comes from a tare of soy sauce and mirin warmed only until it bubbles at the edges, spooned into each bowl before the hot stock is poured in. Narutomaki with its pink swirl, menma, and a soft-boiled egg sit over noodles cooked slightly under the package time so they hold their firmness in the soup.

Prep 20min Cook 60min 2 servings

Asian Medium

Shime-dofu (Pressed and Simmered Tofu)

Rolling tofu tightly in a bamboo mat and boiling it squeezes out the big pockets of water, leaving a firm, smooth texture closer to kamaboko fish cake than to ordinary tofu. In the Kanra area of Gunma, the pressed cylinder is then simmered in dashi, sugar, and soy sauce until the seasoning reaches the center. Holding their shape and the ridges of the mat, the slices are served as a side dish or added to nishime, a mixed simmered dish.

Prep 15min Cook 50min 2 servings

Rice Medium

Korean Spicy Stir-Fried Octopus Rice Bowl

Two cheongyang chilies and a tablespoon of chili flakes make this properly hot. The octopus is tipped over the rice with all the loose sauce left in the pan, and bean sprouts can go down on the rice first for a crunchy layer underneath.

Prep 15min Cook 10min 2 servings

Stir-fry Medium

Korean Kimchi Pork Stir-fry

Well-fermented sour kimchi goes in, and its sourness does the job of a sauce. When the kimchi is salty, the rest of the marinade goes in a little at a time rather than all at once, and wrapping bites in lettuce takes the edge off the heat.

🏠 Everyday

Prep 18min Cook 15min 4 servings

Grilled Easy

Korean Pan-Fried Tofu with Soy Dipping Sauce

Firm tofu is cut into thick slabs, pan-fried until golden, and served with a dipping sauce of soy sauce, chili flakes, chopped green onion and sesame oil. Left unmoved until the bottom of the first side firms up, the slices hold together when the wide spatula goes under them.

Prep 10min Cook 15min 2 servings

Steamed Medium

Korean Spicy Braised Mixed Seafood

Crunchy bean sprouts and chewy squid and shrimp share one platter, all coated in a thick red sauce. It shows up often as a dish to go with drinks.

Prep 20min Cook 20min 4 servings

Noodles Easy

Korean Konjac Noodle Salad

Konjac noodles, blanched for 2 minutes to lose their faint odor, keep a bouncy, almost rubbery chew that plays against crisp shreds of cucumber, carrot, and onion. The dressing is gochujang sharpened with vinegar and softened with a little sugar, soy sauce, and garlic, finished with sesame oil and toasted sesame seeds. Served cold after a short rest in the fridge, it works as a banchan or a light side, with the translucent strands stained red by the sauce.

⚡ 20-Minute Recipes

Prep 12min Cook 3min 2 servings

Asian Medium

Chiba Sumitsukare

Other regions make shimotsukare with salmon heads, but this Chiba version from Tokatsu is all vegetables, soy, and sake lees: coarsely grated daikon and carrot, roasted soybeans, fried tofu, and firm tofu. Over hours on low heat the daikon falls apart into the lees and the whole pot turns thick and porridge-like. It was offered at Inari shrines with red bean rice on Hatsuuma, the first horse day of February, and it uses up roasted beans left over from Setsubun. The name shifts from place to place: sumitsukare, shimotsukare, somotsukare.

Prep 30min Cook 240min 10 servings

Rice Easy

Tea Rice Bowl (Japanese Green Tea Poured Rice with Salmon)

Hot green tea is poured over rice topped with grilled salmon and laver flakes just before eating. As the salmon and soy sauce seep into the tea, the broth gets richer, and the wasabi on the side changes the heat each time a little more is stirred in. Some pour dashi instead of tea, or swap the salmon for umeboshi (pickled plum) or pollock roe.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Stir-fry Easy

Kinpira Gobo

Most of burdock's aroma is near the skin, so it is scrubbed clean with a brush rather than peeled. A dried red chili in the pan leaves a little heat trailing behind the sweet soy flavor.

🏠 Everyday

Prep 15min Cook 12min 2 servings

Grilled Medium

Tokishirazu no Yakizuke (Soy-Marinated Spring Salmon)

Caught off Hokkaido in spring and early summer, tokishirazu salmon have not yet matured for spawning, so their flesh carries more fat throughout than autumn salmon. A long soak in soy sauce and sake, then brushing with the boiled marinade on the grill, gives a salty, glossy surface. In Hokkaido it was a home feast dish for the June shrine festival, served with sekihan (red bean rice), and it works as both a rice side and a drinking snack. Fresh salmon fillets with moderate fat stand in when tokishirazu is unavailable.

🍺 Bar Snacks

Prep 15min Cook 15min 4 servings

Steamed Medium

Korean Stuffed Steamed Zucchini

Thick rounds of zucchini are hollowed into little cups and filled with beef, tofu and shiitake before steaming. Soft zucchini and dense filling come in the same bite, with thin strips of egg crepe on top.

Prep 30min Cook 18min 4 servings

Noodles Easy

Singapore Rice Noodles (Curry-Spiced Stir-Fried Vermicelli with Shrimp)

Thin rice vermicelli turns yellow with curry powder and tosses with shrimp, bell pepper and bean sprouts into a light, loose stir-fry. With only 1 tablespoon of soy sauce in the pan, curry aroma rather than salt carries the flavor.

Prep 15min Cook 12min 2 servings

Asian Medium

Shumai (Japanese Steamed Pork Dumplings)

Coarsely ground pork leg is wrapped only around the sides, leaving the top open, and a single green pea crowns each one before steaming. The coarse grind keeps some chew, and sugar with oyster sauce gives the filling a slightly sweet seasoning.

Prep 25min Cook 8min 4 servings

Rice Medium

Korean Spicy Stir-Fried Squid Rice Bowl

A shallow crosshatch on the inside of the squid makes each piece curl into a thick, bouncy roll the moment it hits the heat, and the opened cuts give the gochujang sauce more surface to grab. Onion and cabbage go into the pan first to cook off their water so the sauce stays glossy.

Prep 15min Cook 12min 2 servings

Stir-fry Easy

Korean Perilla Leaf Tofu Stir-fry

Perilla leaves plus ground perilla seed give soy-glazed tofu a double dose of that nutty, minty perilla smell. The tofu is seared firm beforehand, so the pieces keep their edges.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 10min 2 servings

Grilled Medium

Korean Grilled Bellflower Root

Bellflower root soaks in salt water for ten minutes and blanches for just one, enough to soften its bitterness while keeping its firm crunch. Coated in gochujang, it grills in a pan or over an open flame, and the open flame gives a stronger smoky note.

Prep 20min Cook 10min 2 servings

Steamed Hard

Korean Steamed Fermented Skate

Fermented skate carries a sharp ammonia sting, and steaming it under a gochugaru and gochujang paste tames that edge without erasing it. In Jeolla Province the dish turns up at feasts and ancestral rites, and the smell is the point rather than a flaw.

Prep 25min Cook 30min 4 servings

Noodles Easy

Soba Sesame Salad (Chilled Buckwheat Noodle Sesame Dressing)

Cold soba, rinsed until the strands feel clean, gets a light coat of soy sauce, rice vinegar, sesame oil, and sesame seeds. Cutting cucumber, carrot, and red cabbage as thin as the noodles lets each mouthful pick up vegetables and buckwheat together instead of leaving the cabbage in a heap at the bottom of the bowl. The salad tastes best the moment it is tossed; left sitting in the dressing, the noodles go soft and the flavor turns watery.

⚡ 20-Minute Recipes

Prep 12min Cook 8min 2 servings

Asian Medium

Nita-kumoji (Simmered Aged Turnip-Green Pickles)

In the Hida region of Gifu, turnip greens salted down for winter turn sour by spring, and that is when they went into the pot with dried sardines, soy sauce, mirin, and sake and cooked until almost no liquid was left. Kumoji is said to come from an old court word for pickles. The greens soak through several changes of water, but a little salt is left in on purpose: without it, all you taste is soy sauce.

Prep 40min Cook 45min 10 servings

Rice Easy

Chicken and Egg Rice Bowl

Chicken thigh and onion simmer in nothing more than water, soy sauce and mirin, with no dashi. The eggs are beaten only lightly, so streaks of white remain, and poured in two goes: the first half sets around the edges, the second stays soft and barely trembling, and the topping ends up marbled yellow and white. A little broth is left in the pan to soak into the rice underneath.

Prep 15min Cook 15min 2 servings

Stir-fry Medium

Korean Duck and Perilla Leaf Stir-fry

Smoked duck comes already seasoned, so the soy sauce is kept light, and no oil is added because the duck's own fat is enough to cook the onion and sauce. The sauce is gochujang with maesil-cheong (green plum syrup), and two cheongyang chilies go in with the onion.

🏠 Everyday

Prep 18min Cook 14min 4 servings