Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl. Heat the broth in a medium saucepan.

Make the sauce: Combine all the ingredients in a bowl and set aside. Stir again just before using. Prepare the cups: Heat 2 tablespoons canola oil in a skillet over high heat.

Whisk 3 tablespoons rice vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt. Toss with 1 pound thinly sliced Persian cucumbers, 1/4 cup chopped cilantro, 2 …

Get Asian Coleslaw Recipe from Food Network. In a large bowl, combine the Japanese mayonnaise, lime zest and juice, rice vinegar, soy sauce, ginger, sesame oil, honey, sriracha …

Preheat the oven to 350 degrees F. In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed …

Mix together the hoisin sauce, soy sauce, brown sugar, honey, five-spice powder, garlic, ginger and food coloring in a metal, non-reactive bowl.

For the lamb chops: Combine the brown sugar, garlic, cilantro, soy sauce, ginger, chili pepper, Chinese five spice and salt to taste. Massage into the lamb chops for 5 to 10 minutes, and …

Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one ...