Ingredients

• 🐟 13.5 ounces center-cut salmon fillet, skin on
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• 🧂 1 teaspoon kosher salt
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• 🍚 1 1/2 cups uncooked short-grain white rice
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• 🥣 3 tablespoons white miso
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• 🍲 1 tablespoon instant dashi granules
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• 🥬 6 cups fresh spinach
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• 🌰 3 tablespoons toasted sesame seeds
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• 🥢 1 tablespoon soy sauce
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• 🫘 4.5 ounces natto
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• 💧 3 cups water
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Directions

1. Rinse the rice under cool water until the water runs mostly clear, place it in a saucepan with 3 cups water, and let it stand for 15 minutes.
2. Bring the rice to a boil over medium-high heat, reduce the heat to low, cover, and cook for 15 minutes; turn off the heat and let it rest covered for 10 minutes.
3. Sprinkle the salmon evenly with the kosher salt and let it rest at room temperature for 15 minutes while the rice cooks.
4. Preheat a clean grill or grill pan to 425°F for at least 5 minutes.
5. Bring a separate pot of water to a boil, blanch the spinach for 30 seconds until bright green and wilted, drain it well, squeeze out excess water, and chop it into bite-size pieces.
6. Combine 2 teaspoons soy sauce with the sesame seeds, toss the mixture with the spinach, and set the goma-ae aside.
7. Bring 3 cups water and the dashi granules to a gentle simmer over medium heat, remove the pot from the heat, whisk in the miso until smooth, and keep the soup below a boil.
8. Place the salmon skin-side down on the grill, cook for 4 to 5 minutes per side until the thickest part reaches 145°F and flakes easily, then rest it for 3 minutes.
9. Fluff the rice, stir the natto vigorously with the remaining 1 teaspoon soy sauce for 30 seconds, and divide the rice, salmon, miso soup, spinach goma-ae, and natto among 3 bowls or plates.

Ingredients

• 🍗 1 1/4 pounds boneless, skinless chicken breasts
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• 🍚 1 cup dry brown rice
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• 🥦 3 cups broccoli florets
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• 🫛 1 1/2 cups shelled frozen edamame
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• 🥒 1 1/2 cups thinly sliced cucumber
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• 🥢 6 tablespoons low-sodium soy sauce
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• 🍶 3 tablespoons rice vinegar
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• 🍬 2 tablespoons plus 2 teaspoons packed brown sugar
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• 🫚 1 1/2 tablespoons finely grated fresh ginger
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• 🌾 1 tablespoon sesame seeds
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Directions

1. Rinse the brown rice under cool water, place it in a saucepan with 2 1/4 cups water, and bring it to a boil over high heat. Cover, reduce the heat to low, simmer for 40 to 45 minutes until tender, then remove from the heat and let it stand covered for 10 minutes.
2. Toss the cucumber with 1 tablespoon rice vinegar and 1 tablespoon packed brown sugar in a small bowl, then refrigerate it for at least 20 minutes while you cook the rest of the meal.
3. Whisk the soy sauce, remaining 2 tablespoons rice vinegar, remaining 1 tablespoon plus 2 teaspoons brown sugar, and grated ginger in a bowl until the sugar is mostly dissolved.
4. Pat the chicken dry and divide it into 3 portions. Heat a large nonstick skillet over medium-high heat for 2 minutes, add the chicken, and cook for 5 to 7 minutes per side until browned and the thickest part reaches 165°F.
5. Pour the teriyaki mixture over the cooked chicken and simmer over medium heat for 2 to 3 minutes, turning the chicken once, until the sauce is glossy and coats the chicken; transfer the chicken to a plate and rest it for 5 minutes.
6. Toast the sesame seeds in a dry skillet over medium heat for 1 to 2 minutes, stirring often, until lightly golden and fragrant.
7. Place the broccoli and frozen edamame in a saucepan with 1/2 cup water, cover, and steam over medium heat for 5 to 6 minutes until the broccoli is bright green and crisp-tender; drain well and toss with the toasted sesame seeds.
8. Divide the brown rice, sliced teriyaki chicken, sesame vegetables, and pickled cucumber among 3 bento boxes, spooning any remaining glaze over the chicken.
9. Serve warm or let the bento cool to room temperature before covering and refrigerating it for up to 3 days.

Ingredients

• 🍜 7 1/2 ounces dry soba noodles
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• 🍤 1 pound peeled and deveined raw shrimp
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• 🥣 3/4 cup tempura batter mix
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• 🫗 1/2 cup canola oil, for frying
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• 🍲 3 cups prepared dashi, chilled
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• 🍶 1/4 cup soy sauce
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• 🍶 1/4 cup mirin
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• 🥕 1 cup grated daikon
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• 🌿 3 scallions, thinly sliced
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• 🌿 3 sheets nori, shredded
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Directions

1. Whisk the chilled dashi, soy sauce, and mirin together in a medium bowl, then refrigerate the dipping broth while you prepare the noodles and shrimp.
2. Bring a large pot of unsalted water to a full boil over high heat, add the soba, and cook according to the package directions, usually 4 to 5 minutes, stirring once or twice until tender but still springy.
3. Drain the soba in a colander, rinse it under cold running water while gently tossing it for 1 minute, then drain thoroughly and refrigerate it until chilled.
4. Stir the tempura batter mix with 3/4 cup ice-cold water in a medium bowl for about 10 seconds; leave a few small lumps in the batter and do not overmix.
5. Pat the shrimp completely dry with paper towels, then dip each shrimp in the batter and let the excess drip back into the bowl.
6. Heat the canola oil in a 10-inch skillet over medium-high heat to 350°F, checking with a thermometer; the oil should shimmer and a small drop of batter should sizzle immediately.
7. Fry the battered shrimp in batches without crowding, cooking for 2 to 3 minutes per side until pale golden, crisp, and opaque in the center; transfer each batch to a paper-towel-lined plate and let it rest for 2 minutes.
8. Divide the chilled soba among 3 bowls, top with the grated daikon, scallions, and shredded nori, and place the shrimp tempura beside the noodles; discard the remaining frying oil after it has cooled completely.
9. Serve each bowl immediately with 1 cup of chilled dipping broth on the side, keeping the broth separate so you can dip the noodles and shrimp as you eat.

Ingredients

• 🥣 3 cups plain nonfat Greek yogurt
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• 🍵 1 1/2 teaspoons matcha powder
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• 🍯 1 tablespoon honey
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• 🍊 3 medium mandarins
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• 🌾 1 1/2 teaspoons white sesame seeds
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Directions

1. Place the sesame seeds in a dry skillet over medium-low heat and toast for 2 to 3 minutes, stirring often, until lightly golden and fragrant.
2. Transfer the toasted sesame seeds to a small plate and let them cool for 5 minutes.
3. Whisk the Greek yogurt, matcha powder, and honey in a medium bowl for 1 to 2 minutes, until the mixture is smooth and evenly green with no matcha lumps.
4. Peel the mandarins, separate them into segments, and remove any visible seeds or excess white pith.
5. Divide the matcha yogurt among 3 bowls, top each bowl with one-third of the mandarin segments, and sprinkle the toasted sesame seeds evenly over the servings.

Ingredients

• 🍚 6 cups cooked Japanese short-grain white rice
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• 🥚 6 large pasteurized eggs
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• 🍶 2 tablespoons low-sodium soy sauce
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• 🌾 3 tablespoons furikake
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• 🥣 4 1/2 tablespoons white miso paste
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• 🍵 4 1/2 cups dashi stock
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• 🥒 3 cups thinly sliced cucumber
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• 🍶 3 tablespoons rice vinegar
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• 🌰 2 1/4 teaspoons toasted sesame oil
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• 🌱 3 scallions, thinly sliced
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Directions

1. Place the sliced cucumber in a medium bowl, add the rice vinegar and sesame oil, toss until evenly coated, and refrigerate while you prepare the rest of the meal.
2. Pour the dashi stock into a medium saucepan and warm it over medium heat until steaming but not boiling, about 4 minutes.
3. Reduce the heat to low, whisk the miso paste with 1 cup of the hot dashi in a small bowl until smooth, then stir it back into the saucepan; keep the soup below a simmer for 3 minutes.
4. Stir half of the sliced scallions into the miso soup, turn off the heat, and cover the saucepan to keep it hot.
5. Divide the hot cooked rice among 3 bowls, using 2 cups per bowl, and let it stand for 1 minute so the steam escapes slightly.
6. Crack the eggs into a large bowl, add the soy sauce, and whisk gently for about 20 seconds until the yolks and whites are combined but still slightly streaky.
7. Pour the egg mixture evenly over the 3 bowls of rice and stir each bowl continuously with chopsticks or a fork for 30 to 45 seconds, until the egg becomes glossy, softly thickened, and coats the rice; the residual heat should gently set the pasteurized egg without making it firm.
8. Sprinkle the furikake and remaining scallions over the rice, stir the cucumber salad once, and serve each bowl immediately with 1 1/2 cups miso soup and 1 cup cucumber salad.

Ingredients

• 🍚 1 cup uncooked sushi rice
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• 🐟 14 ounces sushi-grade ahi tuna
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• 🥢 3 tablespoons low-sodium soy sauce
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• 🫗 1 tablespoon toasted sesame oil
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• 🌰 1 tablespoon sesame seeds
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• 🥑 1 large avocado
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• 🫛 1 cup shelled edamame
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• 🥒 1 1/2 cups sliced cucumber
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• 🌿 3 sheets nori seaweed
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• 🧅 3 scallions
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Directions

1. Place the sushi rice in a fine-mesh strainer and rinse under cold running water, stirring with your fingers, until the water runs mostly clear, about 2 minutes.
2. Cook the rinsed rice with the amount of water specified on the rice package, usually about 1 1/4 cups for 1 cup of rice; bring it to a simmer, cover, reduce the heat to low, and cook until tender, about 18 minutes, then turn off the heat and let it rest covered for 10 minutes.
3. While the rice cooks, pat the tuna dry, cut it into 1/2-inch cubes, and keep it refrigerated in a covered bowl.
4. Whisk the soy sauce, sesame oil, and sesame seeds in a medium bowl for 30 seconds until evenly combined.
5. Add the cubed tuna to the marinade, fold gently until coated, cover the bowl, and refrigerate for 10 to 15 minutes; do not leave raw tuna at room temperature.
6. Slice the avocado and scallions, cut the nori into thin strips, and set the cucumber, edamame, avocado, nori, and scallions near your serving bowls.
7. Fluff the rested rice with a fork and divide it evenly among 3 bowls.
8. Arrange the marinated tuna, edamame, cucumber, avocado, nori, and scallions over the rice, spooning any remaining marinade over the tuna before serving.

Ingredients

• 🍗 1 1/3 pounds boneless, skinless chicken breast, thinly sliced
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• 🍜 28 ounces pre-cooked or frozen udon noodles
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• 🥬 3 cups thinly sliced green cabbage
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• 🥕 1 cup matchstick carrots
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• 🍄 6 ounces shiitake or cremini mushrooms, sliced
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• 🫒 2 tablespoons neutral cooking oil
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• 🥣 3 tablespoons reduced-sodium soy sauce
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• 🍶 2 tablespoons mirin
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• 🫚 1 tablespoon finely grated fresh ginger
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• 🧂 1/4 teaspoon kosher salt
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Directions

1. Whisk the soy sauce, mirin, and grated ginger together in a small bowl, then set the sauce aside.
2. Bring a large pot of water to a boil over high heat, add the udon, and cook for 1 to 2 minutes until loosened; drain thoroughly and set aside.
3. Heat 1 tablespoon of the oil in a large wok or 12-inch skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the sliced chicken and salt, then stir-fry for 5 to 7 minutes until no pink remains and the thickest pieces reach 165°F; transfer the chicken to a clean plate.
5. Add the remaining 1 tablespoon oil to the wok, then stir-fry the cabbage, carrots, and mushrooms over medium-high heat for 4 to 5 minutes, stirring every 30 seconds, until the vegetables are crisp-tender and the mushrooms are lightly browned.
6. Return the chicken to the wok and add the drained udon, tossing with tongs for 1 to 2 minutes until the noodles are hot and evenly mixed.
7. Pour the soy-ginger sauce over the noodles and stir-fry for 2 minutes until the sauce lightly coats the noodles and the mixture is steaming.
8. Divide the yaki udon among 3 bowls and serve immediately while hot.

Ingredients

• 🫛 3 cups frozen shelled edamame, thawed and drained
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• 🥄 1 1/2 teaspoons neutral oil
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• 🧂 1 teaspoon flaky sea salt
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• 🌶️ 2 teaspoons shichimi togarashi
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Directions

1. Thaw the edamame completely, drain it in a colander, and pat it very dry with paper towels so it roasts instead of steams.
2. Preheat the oven to 425°F and place a rimmed baking sheet inside while it heats.
3. Toss the dry edamame with the neutral oil in a medium bowl until every bean is lightly coated.
4. Carefully remove the hot baking sheet, spread the edamame across it in a single layer, and roast at 425°F for 12 minutes.
5. Stir the edamame with a spatula, return the sheet to the oven, and roast for 8 to 12 minutes more, until the beans are lightly browned and the skins look slightly wrinkled.
6. Transfer the hot edamame to a clean bowl and let it rest for 2 minutes so excess heat can escape and the surface can firm.
7. Toss the edamame with the flaky sea salt and shichimi togarashi until evenly seasoned.
8. Divide the warm roasted edamame among 3 small bowls and serve immediately.

Ingredients

• 🥬 6 cups finely shredded green cabbage
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• 🥓 10 ounces turkey bacon, finely chopped
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• 🥚 6 large eggs
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• 🌾 1 1/4 cups all-purpose flour
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• 🍥 1 cup dashi stock
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• 🛢️ 1 tablespoon neutral cooking oil
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• 🍶 6 tablespoons okonomiyaki sauce
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• 🥄 2 tablespoons Japanese mayonnaise
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• 🐟 3/4 ounce bonito flakes
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• 🌱 1/2 cup thinly sliced scallions
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Directions

1. Preheat the oven to 200°F and place a large plate inside to keep the cooked pancakes warm.
2. Cook the chopped turkey bacon in a large nonstick skillet over medium heat until browned and cooked through, 6 to 8 minutes, stirring every 1 to 2 minutes; transfer it to a paper towel-lined plate to drain.
3. Whisk the eggs and dashi stock in a large bowl, then whisk in the flour until no dry pockets remain.
4. Add the cabbage, scallions, and cooked turkey bacon to the batter, and fold gently until the cabbage is evenly coated.
5. Heat the neutral oil in the same skillet over medium heat until it shimmers, about 1 minute; add one-third of the mixture and spread it into a round pancake about 3/4 inch thick.
6. Cook the pancake without disturbing it until the bottom is deep golden and the edges look set, 4 to 5 minutes; slide a wide spatula underneath, flip it carefully, and cook the second side for 4 to 5 minutes until firm and steaming in the center.
7. Transfer the pancake to the warm plate and repeat the cooking process with the remaining mixture, using the skillet's remaining oil and rendered bacon fat.
8. Divide the three pancakes among plates, drizzle each with 2 tablespoons okonomiyaki sauce and about 2 teaspoons Japanese mayonnaise, sprinkle with bonito flakes, and rest for 1 minute before serving.

Ingredients

• 🐟 1 1/2 pounds cod fillets, cut into 3 portions
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• 🍚 1 1/4 cups uncooked Japanese short-grain rice
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• 🥬 3 cups thinly sliced bok choy
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• 🥕 1 1/2 cups thinly sliced carrots
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• 🍲 3 tablespoons white miso
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• 🍶 3 tablespoons mirin
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• 🥢 1 1/2 tablespoons soy sauce
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• 🫚 1 tablespoon finely grated fresh ginger
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• 🫗 2 1/2 tablespoons sesame oil
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• 🌾 1 tablespoon sesame seeds
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Directions

1. Rinse the rice under cool running water until the water is mostly clear, place it in a saucepan with 1 3/4 cups water, and bring it to a boil over high heat.
2. Cover the saucepan, reduce the heat to low, and simmer the rice for 15 minutes; remove it from the heat and let it stand covered for 10 minutes, then fluff it with a fork.
3. Preheat the broiler to high, position an oven rack 6 inches from the heat, and line a broiler-safe pan with foil.
4. Whisk the miso, mirin, soy sauce, and ginger in a small bowl until smooth, then whisk in 1 tablespoon sesame oil.
5. Heat the remaining 1 1/2 tablespoons sesame oil in a large skillet over medium-high heat, add the bok choy and carrots, and stir-fry for 4 to 5 minutes until the carrots are tender-crisp and the bok choy is wilted.
6. Pat the cod dry, place the portions on the prepared pan, and brush the tops generously with the miso-ginger glaze.
7. Broil the cod for 6 to 8 minutes without flipping, until the glaze is bubbling and browned and the thickest part reaches 145°F; let it rest for 2 minutes.
8. Divide the rice among 3 bowls, top each with bok choy, carrots, and cod, and sprinkle the sesame seeds over the bowls before serving.

Ingredients

• 🥩 14 ounces thinly sliced lean beef
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• 🧊 10 ounces firm tofu, cut into 1-inch cubes
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• 🍄 4 ounces shiitake mushrooms, stemmed and sliced
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• 🥬 6 cups thinly sliced napa cabbage
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• 🍜 9 ounces fresh udon noodles
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• 🍵 3 cups dashi
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• 🥢 1/4 cup soy sauce
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• 🍶 3 tablespoons mirin
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• 🍚 1 tablespoon granulated sugar
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• 🫗 2 teaspoons canola oil
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Directions

1. Pat the beef dry with paper towels, cut the tofu into 1-inch cubes, slice the shiitakes and napa cabbage, and separate the fresh udon noodles.
2. Bring a medium pot of water to a boil over high heat, add the udon, loosen the noodles with chopsticks or a fork, cook for 1 minute, then drain well and set aside.
3. Whisk the dashi, soy sauce, mirin, and sugar together in a bowl until the sugar is mostly dissolved.
4. Heat a wide 12-inch skillet or shallow pot over medium-high heat for 2 minutes, add the canola oil, and swirl to coat the bottom.
5. Add the beef in a single layer and cook until the edges are browned and the centers are still slightly pink, about 60 to 90 seconds per side; transfer the beef to a plate.
6. Pour the dashi mixture into the hot skillet and bring it to a gentle simmer over medium heat, about 3 minutes, scraping up any browned bits from the bottom.
7. Add the tofu, shiitakes, and napa cabbage, cover, and simmer over medium-low heat until the cabbage is wilted, the mushrooms are tender, and the tofu is hot, 6 to 8 minutes; stir once halfway through.
8. Add the udon and beef, gently stir to coat everything in the broth, and simmer uncovered over medium-low heat until the noodles are hot and the beef reaches at least 145°F, about 2 minutes; serve immediately in three bowls.

Ingredients

• 🍎 3 small crisp apples
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• 🥣 1 1/2 cups plain nonfat Greek yogurt
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• 🌾 3 tablespoons kinako (roasted soybean powder)
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• 🍯 1 1/2 tablespoons honey
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• 🧂 1/8 teaspoon fine salt
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Directions

1. Place the Greek yogurt, kinako, honey, and salt in a medium bowl.
2. Stir the dip with a spoon until the kinako is evenly incorporated and no dry pockets remain, about 1 minute.
3. Cover the bowl and refrigerate the dip for at least 15 minutes so the flavor develops and the texture thickens slightly.
4. Rinse the apples under cool running water and pat them completely dry.
5. Cut each apple into quarters, remove the cores and seeds, and slice each quarter into wedges.
6. Arrange the apple wedges on three plates, keeping the slices together for easy dipping.
7. Spoon about 1/2 cup of kinako dip onto each plate beside the apple wedges.
8. Serve immediately while the apples are crisp, or refrigerate the assembled plates for up to 30 minutes before serving.

Ingredients

• 🍚 4 3/4 cups cooked Japanese short-grain white rice, warm
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• 🐟 6 1/2 ounces skinless salmon fillet
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• 🐟 6 ounces canned tuna in water, drained
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• 🥄 3 1/2 tablespoons mayonnaise
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• 🟣 3 pitted umeboshi, finely chopped
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• 🌿 3 sheets nori, each cut into 3 strips
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• 🍄 6 ounces shiitake mushrooms, thinly sliced
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• 🥣 3 cups dashi stock
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• 🥄 3 tablespoons white miso
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Directions

1. Preheat the oven to 400°F and line a small baking sheet with foil.
2. Place the salmon on the baking sheet and bake at 400°F until opaque and easily flaked with a fork, 10 to 12 minutes; rest for 5 minutes, then flake it into 3 portions.
3. Stir the drained tuna with the mayonnaise in a small bowl until evenly coated, then divide it into 3 portions.
4. Bring the dashi stock to a gentle simmer in a medium saucepan over medium heat, about 4 to 5 minutes.
5. Add the sliced shiitake mushrooms and simmer gently until tender, 4 to 5 minutes, stirring once halfway through.
6. Turn the heat to low, whisk the miso with 1/2 cup of hot broth in a small bowl until smooth, and stir it back into the saucepan; keep the soup hot without boiling it.
7. Divide the warm rice into 9 equal portions, then shape 3 portions around the salmon, 3 around the tuna-mayonnaise, and 3 around the umeboshi, pressing each into a compact triangular or rounded rice ball with damp hands.
8. Wrap one strip of nori around each rice ball and serve 3 rice balls per person with 1 cup of hot mushroom miso soup.

Ingredients

• 🍗 1.2 pounds boneless, skinless chicken breasts
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• 🍚 2 1/2 cups cooked Japanese short-grain white rice
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• 🍞 3/4 cup panko breadcrumbs
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• 🥚 1 large egg
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• 🫒 1 tablespoon neutral cooking oil
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• 🍛 3 ounces Japanese curry roux, about 6 standard cubes
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• 💧 2 cups water
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• 🧅 1 medium yellow onion, thinly sliced
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• 🥬 3 cups finely shredded green cabbage
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• 🫚 3 tablespoons pickled ginger
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Directions

1. Heat the oven to 425°F with a rack in the center, and line a large rimmed baking sheet with parchment paper.
2. Place the chicken breasts between sheets of plastic wrap and gently pound them to an even 1/2-inch thickness, then pat them dry with paper towels.
3. Whisk the egg in a shallow bowl, place the panko in a second shallow bowl, and stir the cooking oil into the panko until the crumbs are lightly coated.
4. Dip each chicken piece into the egg, let the excess drip off, press it firmly into the oiled panko, and place it on the prepared baking sheet.
5. Bake the breaded chicken at 425°F for 15 minutes, carefully flip each piece, and bake for 8 to 12 minutes more, until the coating is golden and the thickest part reaches at least 160°F; rest the chicken for 5 minutes so it reaches 165°F.
6. While the chicken bakes, place the sliced onion and water in a medium saucepan over medium-high heat, bring to a boil, then reduce to medium-low and simmer for 10 to 12 minutes, stirring occasionally, until the onion is tender.
7. Remove the saucepan from the heat, add the curry roux cubes, and stir until completely dissolved; return the pan to low heat and simmer for 3 to 5 minutes, stirring often, until the curry is smooth and thickened.
8. Warm the cooked rice until steaming, if needed, and divide it among 3 bowls; slice each rested chicken cutlet into strips.
9. Top each bowl with one-third of the curry and chicken, then serve with 1 cup shredded cabbage and 1 tablespoon pickled ginger on the side.

Ingredients

• 🍚 1 cup uncooked short-grain sushi rice
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• 🍶 3 tablespoons seasoned rice vinegar
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• 🐟 10 ounces skinless salmon fillet
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• 🍤 9 ounces peeled and deveined shrimp
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• 🥚 3 large eggs
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• 🥒 1 1/2 cups thinly sliced cucumber
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• 🥑 1 1/2 medium avocados, sliced
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• 🌿 3 sheets nori, cut into thin strips
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• 🥢 1 1/2 tablespoons low-sodium soy sauce
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Directions

1. Rinse the sushi rice under cold water until the water runs mostly clear, then combine it with 1 1/4 cups water in a saucepan; bring to a boil over high heat, cover, reduce to low heat, and cook for 15 minutes. Turn off the heat and let the covered rice rest for 10 minutes.
2. Transfer the hot rice to a large bowl, gently fold in the seasoned rice vinegar with a rice paddle or spatula, and let it cool until warm or room temperature, about 15 minutes.
3. Beat the eggs in a bowl, then pour them into a 10-inch nonstick skillet over medium-low heat; cook until set but still tender, about 2 minutes, flipping once if needed, then transfer to a cutting board, cool for 2 minutes, and slice into thin ribbons.
4. Cut the salmon into 1-inch pieces, then heat the same skillet over medium heat and cook the salmon for 3 to 4 minutes, turning every minute, until opaque and the thickest piece reaches 145°F.
5. Add the shrimp to the skillet with the salmon and cook over medium heat for 2 to 3 minutes, stirring once, until pink, opaque, and curled into a loose C shape; drizzle the soy sauce over the seafood during the final 30 seconds.
6. Slice the cucumber and avocado while the seafood rests for 2 minutes.
7. Divide the seasoned rice among 3 bowls, using about 2 3/4 cups cooked rice total.
8. Arrange the salmon, shrimp, egg ribbons, cucumber, and avocado over the rice, then finish each bowl with the nori strips and serve immediately.

Ingredients

• 🍚 1/3 cup mochiko (sweet rice flour)
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• 🫘 5 ounces sweetened red bean paste
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• 🍬 1 tablespoon granulated sugar
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• 🌽 1 tablespoon cornstarch, for dusting
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• 💧 3 1/3 cups water
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• 🍵 3 green tea bags
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Directions

1. Line a plate with parchment paper and divide the red bean paste into 3 equal portions, shaping each into a compact ball; set them aside.
2. Whisk the mochiko, sugar, and 1/3 cup of the water in a microwave-safe bowl until smooth and no dry flour remains.
3. Cover the bowl loosely with plastic wrap and microwave on high for 1 minute; stir thoroughly with a wet spatula.
4. Microwave the mixture for 1 minute more, then stir until it becomes thick, glossy, and stretchy with no visible dry spots.
5. Dust a clean work surface and your hands with the cornstarch, turn out the hot mochi dough, and let it rest for 3 minutes, until cool enough to handle safely.
6. Divide the dough into 3 equal pieces, flatten each into a 4-inch round, place one red bean ball in the center, and pinch the edges closed; set each mochi seam-side down on the dusted plate.
7. Bring the remaining 3 cups of water to 175°F to 180°F in a kettle or saucepan; do not boil.
8. Place 1 green tea bag in each of 3 cups, pour 1 cup of hot water into each cup, steep for 2 to 3 minutes, and remove the tea bags before serving the mochi.

Ingredients

• 🍚 3 1/2 cups cooked short-grain white rice
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• 🫘 6 ounces natto, divided into 3 portions
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• 🥑 2 medium avocados
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• 🥚 3 large eggs
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• 🌿 3 scallions, thinly sliced
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• 🍙 3 sheets nori, cut into thin strips
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• 🥣 3 tablespoons low-sodium soy sauce
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• 🫗 3 teaspoons toasted sesame oil
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Directions

1. Fill a medium saucepan with enough water to cover the eggs by 1 inch, and bring it to a full boil over high heat.
2. Gently lower the eggs into the boiling water with a spoon, reduce the heat to maintain a steady boil, and cook for 7 minutes for set whites and soft, jammy yolks.
3. Transfer the eggs to a bowl of ice water and let them rest for 5 minutes, then peel them carefully and cut each egg in half.
4. Warm the cooked rice in a covered saucepan over low heat for 5 minutes, stirring once halfway through, until it is hot and steamy.
5. Stir each portion of natto vigorously with chopsticks or a fork for about 30 seconds, until it becomes lighter and stringy.
6. Divide the warm rice among 3 bowls, placing about 1 1/6 cups in each bowl.
7. Top each bowl with one-third of the natto, sliced avocado, one halved egg, scallions, and nori strips.
8. Drizzle 1 tablespoon soy sauce and 1 teaspoon toasted sesame oil over each bowl, and serve immediately while the rice is hot.

Ingredients

• 🍗 1 pound boneless, skinless chicken breast
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• 🍜 6 ounces dried ramen noodles, without seasoning packets
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• 🥚 3 large eggs
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• 🍲 6 cups low-sodium chicken broth
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• 🥢 6 tablespoons reduced-sodium soy sauce
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• 🫗 2 tablespoons canola oil
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• 🥬 6 cups sliced bok choy
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• 🍄 8 ounces sliced shiitake mushrooms
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• 🌽 1 1/4 cups corn kernels
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• 🌊 3 sheets nori, torn
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Directions

1. Place the eggs in a saucepan and cover them with at least 1 inch of cool water; bring the water to a full boil over high heat, then reduce to a gentle boil and cook for 7 minutes.
2. Drain the eggs immediately, cool them in ice water for 5 minutes, peel them under cool running water, and set them aside.
3. Heat the canola oil in a large skillet over medium heat until it shimmers, then cook the chicken for 6 to 8 minutes per side, turning once, until the thickest part reaches 165°F; transfer it to a plate and rest for 5 minutes.
4. Pour the chicken broth and soy sauce into a large pot and bring them to a gentle simmer over medium-high heat, stirring once to combine.
5. Add the mushrooms and bok choy to the simmering broth and cook for 4 minutes, stirring once, until the mushrooms soften and the bok choy stems are tender-crisp.
6. Add the ramen noodles and corn, stir to separate the noodles, and cook according to the noodle package directions, usually 3 to 4 minutes, until the noodles are tender but still springy.
7. Slice the rested chicken into thin pieces and halve the peeled eggs with a sharp knife.
8. Divide the noodles, broth, vegetables, chicken, and corn among 3 bowls; top each bowl with half an egg and torn nori, and serve immediately.

Ingredients

• 🥩 1 1/4 pounds pork tenderloin, trimmed
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• 🍚 3/4 cup uncooked Japanese short-grain rice
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• 💧 1 1/8 cups water
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• 🎃 1 pound kabocha squash, seeded and cut into 1-inch wedges
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• 🫛 12 ounces fresh green beans, trimmed
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• 🍲 1/4 cup white miso
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• 🍶 3 tablespoons mirin
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• 🥢 1 1/2 tablespoons low-sodium soy sauce
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• 🫚 1 tablespoon finely grated fresh ginger
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• 🫒 2 tablespoons neutral oil, divided
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Directions

1. Rinse the rice under cool water until the water runs mostly clear, place it in a saucepan with 1 1/8 cups water, cover, bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15 minutes; turn off the heat and let it stand covered for 10 minutes.
2. Whisk the miso, mirin, soy sauce, and ginger in a small bowl until smooth, then transfer 2 tablespoons of the mixture to a separate small bowl for glazing.
3. Coat the pork tenderloin with the remaining miso mixture, cover it, and refrigerate for 20 minutes while you prepare the vegetables and heat the grill.
4. Preheat a gas or charcoal grill to medium-high heat, about 425°F, and preheat the oven to 425°F.
5. Toss the kabocha wedges with 1 tablespoon oil, arrange them cut-side down on a baking sheet, and roast at 425°F for 15 minutes.
6. Add the green beans to the baking sheet, toss them with the remaining 1 tablespoon oil, and roast with the squash for 10 to 12 minutes more, turning the squash once, until the squash is fork-tender and the beans are lightly blistered.
7. Scrape excess marinade from the pork, place it on the hot grill, and cook for 5 to 7 minutes per side, turning once, until the thickest part reaches 145°F and the outside has distinct grill marks.
8. Brush the reserved miso glaze over the grilled pork during the final 1 minute of cooking, turning once so the glaze becomes glossy without burning.
9. Transfer the pork to a cutting board, rest it for 5 minutes, then slice it across the grain and serve each portion with 3/4 cup steamed rice, one-third of the roasted squash, and one-third of the green beans.

Ingredients

• 🍚 2 1/4 cups cooked short-grain white rice, cooled
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• 🌿 3 sheets nori, finely snipped
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• 🥢 1 tablespoon low-sodium soy sauce
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• 🫗 1 teaspoon toasted sesame oil
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• 🧀 1 1/2 ounces mild Monterey Jack cheese
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Directions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. Stir the cooled rice, snipped nori, soy sauce, and sesame oil together in a medium bowl until the rice is evenly seasoned.
3. Divide the mixture into 12 equal mounds on the baking sheet, then press each mound into a thin round about 2 inches wide and 1/8 inch thick using slightly damp fingers.
4. Bake the rice rounds at 400°F for 16 to 18 minutes, until the edges are golden and the surfaces look dry.
5. Flip each rice round carefully with a thin spatula, then bake for 8 to 12 minutes more, until both sides are crisp and lightly browned.
6. Transfer the crackers to a cooling rack and let them rest for 10 minutes so they firm up and become crunchy.
7. Cut the cheese into 3 equal portions and serve 4 rice crackers with one portion of cheese per serving.

Ingredients

• 🌱 21 ounces silken tofu
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• 🥚 6 large eggs
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• 🍄 12 ounces sliced mushrooms
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• 🌿 6 cups fresh spinach
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• 🧅 6 scallions, thinly sliced
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• 🍚 3 1/2 cups cooked short-grain white rice
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• 🥣 6 tablespoons white miso paste
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• 🍵 6 cups dashi
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• 🫗 2 tablespoons toasted sesame oil
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• 🥢 1 tablespoon low-sodium soy sauce
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Directions

1. Place the silken tofu in a fine-mesh strainer over the sink, let it drain for 10 minutes, then gently crumble it into bite-size pieces with your fingers.
2. Heat the sesame oil in a large nonstick skillet over medium heat until it shimmers, about 1 minute.
3. Add the mushrooms and cook, stirring every minute, until browned and their released moisture has evaporated, 5 to 7 minutes.
4. Add the spinach and scallions to the skillet and cook over medium heat, stirring constantly, until the spinach wilts, about 2 minutes.
5. Add the crumbled tofu and soy sauce, fold gently to combine, and cook over medium heat until the tofu is hot and most excess moisture has evaporated, 3 to 4 minutes.
6. Push the tofu mixture to one side of the skillet, pour in the beaten eggs, and cook over medium-low heat, slowly folding the eggs into the tofu mixture every 20 seconds until the eggs are softly set with no liquid egg visible, 3 to 4 minutes.
7. Warm the cooked rice in a covered saucepan over low heat with 2 tablespoons of water, stirring once, until steaming, 5 to 7 minutes.
8. Pour the dashi into a separate saucepan and warm over medium heat until steaming but not boiling, about 5 minutes; remove from the heat, whisk the miso paste with 1 cup of the hot dashi in a bowl until smooth, then whisk that mixture back into the saucepan.
9. Divide the rice and tofu scramble among 3 bowls, ladle 2 cups of miso soup into each serving bowl, and let the scramble rest for 1 minute before eating.

Ingredients

• 🐟 15 ounces skinless salmon fillet, cut into 3 portions
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• 🍚 4 1/2 cups cooked short-grain white rice
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• 🫗 1 1/2 tablespoons toasted sesame oil
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• 💧 6 cups water
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• 🍵 6 green tea bags
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• 🥢 1 tablespoon low-sodium soy sauce
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• 🌿 3 sheets roasted nori, cut or crumbled
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• 🌰 2 tablespoons sesame seeds
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• 🧅 3 scallions, thinly sliced
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• 🥒 6 ounces Japanese pickled vegetables, drained
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Directions

1. Preheat the oven to 425°F, line a baking sheet with foil, and place the salmon portions on it with the thickest parts facing the center.
2. Brush the salmon evenly with the sesame oil, then bake on the middle oven rack for 10 to 14 minutes, until the centers reach 145°F and the flesh flakes easily with a fork.
3. Remove the salmon from the oven and let it rest on the baking sheet for 5 minutes so the juices settle.
4. Bring the water to a boil in a saucepan over high heat, remove the pan from the heat, add the tea bags, and steep for 4 minutes; remove the tea bags without squeezing them.
5. Divide the cooked rice among 3 large bowls and warm it in the microwave for 1 to 2 minutes, if needed, until steaming.
6. Flake the rested salmon into large bite-size pieces, discarding any skin or bones, and divide it over the rice.
7. Stir the soy sauce into the hot green tea, then pour about 2 cups of the tea broth into each bowl, letting it soak into the rice for 1 minute.
8. Top each bowl with crumbled nori, sesame seeds, scallions, and drained pickled vegetables, and serve immediately.

Ingredients

• 🍗 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
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• 🍚 1 cup uncooked short-grain white rice
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• 🫑 2 medium bell peppers, cut into 1-inch pieces
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• 🍄 8 ounces cremini mushrooms, halved
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• 🥬 10 ounces green cabbage, thinly sliced
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• 🥢 1/4 cup low-sodium soy sauce
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• 🍶 2 tablespoons mirin
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• 🍬 2 teaspoons granulated sugar
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• 🫗 4 teaspoons toasted sesame oil
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• 🫙 2 tablespoons rice vinegar
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Directions

1. Soak 6 bamboo skewers in cold water for at least 20 minutes so they are less likely to burn.
2. Rinse the rice under cold water until the water runs mostly clear, then combine it with 1 1/4 cups water in a saucepan; bring to a boil over high heat, cover, reduce to low, and cook for 18 minutes. Turn off the heat and let it stand covered for 10 minutes.
3. Combine the soy sauce, mirin, and sugar in a small saucepan; simmer over medium heat for 3 to 4 minutes, stirring until the sugar dissolves and the mixture lightly coats a spoon, then remove it from the heat.
4. Thread the chicken pieces onto the soaked skewers, leaving a small gap between pieces; reserve 2 tablespoons of the glaze in a clean bowl for serving.
5. Heat a grill or grill pan to medium-high, about 425°F, and brush it with 2 teaspoons of the sesame oil.
6. Toss the peppers and mushrooms with the remaining 2 teaspoons sesame oil, then grill them beside the chicken for 8 to 10 minutes, turning every 2 to 3 minutes, until lightly charred and tender.
7. Grill the chicken skewers for 10 to 12 minutes, turning every 2 to 3 minutes, until browned, the thickest pieces reach 165°F, and the juices run clear; brush with the glaze during the final 2 minutes and rest for 3 minutes.
8. Toss the sliced cabbage with the rice vinegar and let it stand for 5 minutes while the chicken rests.
9. Fluff the rice with a fork and divide it among 3 plates; serve each plate with one-third of the chicken skewers, grilled vegetables, cabbage salad, and the reserved glaze.

Ingredients

• 🥛 1 1/2 cups unsweetened soy milk
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• 🥣 1 1/8 cups plain 2% Greek yogurt
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• 🌱 3 1/2 tablespoons chia seeds
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• 🍋 2 tablespoons yuzu juice
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• 🍁 1 tablespoon pure maple syrup
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• 🍓 1 1/2 cups fresh mixed berries
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• 🍋 1 teaspoon finely grated yuzu zest
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• 🧂 1 small pinch fine sea salt
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Directions

1. Add the soy milk, Greek yogurt, chia seeds, yuzu juice, maple syrup, yuzu zest, and sea salt to a medium mixing bowl.
2. Whisk the mixture for 1 minute, scraping the bottom and sides of the bowl until the yogurt is fully blended and no chia seeds are clumped together.
3. Let the mixture stand at room temperature for 10 minutes, then whisk again to redistribute the chia seeds.
4. Cover the bowl and refrigerate it at 40°F or below for at least 4 hours, or until the pudding is thick enough to hold soft peaks when stirred.
5. Stir the chilled pudding until smooth, checking that the texture is spoonable and evenly thick throughout.
6. Divide the pudding evenly among 3 small bowls or jars.
7. Top each serving with an equal portion of the fresh berries.
8. Serve cold, with extra yuzu zest on top if desired.

Ingredients

• 🥣 1 2/3 cups steel-cut oats
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• 💧 5 cups water
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• 🍲 1/4 cup white or yellow miso
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• 🥚 3 large eggs
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• 🍄 12 ounces shiitake or cremini mushrooms, sliced
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• 🌿 6 cups fresh spinach
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• 🫛 1 cup shelled edamame, thawed if frozen
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• 🌱 6 scallions, thinly sliced
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• 🫗 1 tablespoon plus 2 1/4 teaspoons toasted sesame oil
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• 🌊 3 sheets nori, cut or torn into strips
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Directions

1. Bring a medium saucepan of water to a boil over high heat, gently lower in the eggs, and cook for 6 1/2 minutes for set whites and soft, jammy yolks.
2. Transfer the eggs to a bowl of ice water for 5 minutes, then peel them carefully and set them aside.
3. Stir the steel-cut oats into the same saucepan of water, bring it back to a boil, then reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring every 5 minutes, until the oats are tender and thick.
4. Heat the sesame oil in a large 12-inch skillet over medium heat for 1 minute, then add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until browned and tender.
5. Add the edamame and spinach to the skillet and cook over medium heat for 2 to 3 minutes, stirring, until the edamame is hot and the spinach is wilted.
6. Remove the oat saucepan from the heat, whisk the miso with 1/2 cup of the hot oats in a small bowl until smooth, then stir that mixture back into the saucepan.
7. Divide the miso oatmeal among 3 bowls, then top each bowl with the mushroom mixture, one halved soft-boiled egg, scallions, and nori.
8. Rest the assembled bowls for 2 minutes so the toppings warm through, then serve immediately.

Ingredients

• 🍚 1 cup uncooked short-grain white rice
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• 🧊 24 ounces extra-firm tofu, drained and cut into 1-inch cubes
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• 🍆 1 medium eggplant, about 12 ounces, cut into 1-inch cubes
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• 🥦 3 cups broccoli florets
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• 🥕 2 medium carrots, thinly sliced
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• 🍄 8 ounces mushrooms, sliced
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• 🫗 1 1/2 tablespoons neutral cooking oil
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• 🥢 1/4 cup reduced-sodium soy sauce
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• 🍶 2 tablespoons mirin
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• 🌾 1 tablespoon sesame seeds
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Directions

1. Rinse the rice under cold water until the water runs mostly clear, then cook it with the amount of water recommended on the package; let it rest covered for 10 minutes after cooking.
2. Wrap the tofu in a clean kitchen towel, place a plate on top, and press it for 10 minutes to remove excess moisture.
3. Stir the soy sauce and mirin together in a small bowl until combined.
4. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until it shimmers, about 1 minute.
5. Add the tofu in a single layer and cook for 8 to 10 minutes, turning every 2 minutes, until all sides are crisp and golden; transfer the tofu to a plate.
6. Add the remaining 1/2 tablespoon oil to the skillet, then add the eggplant, carrots, and mushrooms and cook over medium-high heat for 6 to 8 minutes, stirring every 1 to 2 minutes, until the eggplant is tender and the mushrooms are browned.
7. Add the broccoli, cover the skillet, and cook for 3 to 4 minutes until the broccoli is bright green and just tender.
8. Return the tofu to the skillet, pour in the soy-mirin mixture, and toss over medium heat for 1 to 2 minutes until the glaze coats everything and thickens slightly; stir in the sesame seeds.
9. Divide the rice among three bowls, spoon the glazed tofu and vegetables over the top, and serve immediately.

Ingredients

• 🥬 6 cups finely shredded green cabbage
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• 🌾 1/2 cup all-purpose flour
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• 💧 3/4 cup water
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• 🍜 9 ounces refrigerated yakisoba noodles
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• 🐖 12 ounces lean pork tenderloin, thinly sliced
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• 🥚 3 large eggs
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• 🫗 1 tablespoon neutral cooking oil
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• 🥣 5 tablespoons okonomiyaki sauce
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• 🥄 3 tablespoons Japanese mayonnaise
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• 🐟 1/2 ounce bonito flakes
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Directions

1. Whisk the flour with 1/2 cup of the water in a bowl until smooth, then let the batter rest for 5 minutes.
2. Loosen the yakisoba noodles in a large nonstick skillet over medium heat with the remaining 1/4 cup water, stirring gently for 2 to 3 minutes until the strands separate; transfer them to a plate.
3. Preheat the skillet or griddle to 375°F over medium heat, then divide the oil into three portions for cooking the pancakes.
4. For each pancake, spread one-third of the batter into a 7-inch round, layer one-third of the cabbage over it, place one-third of the noodles on top, and arrange one-third of the sliced pork over the noodles.
5. Cover and cook each layered pancake over medium heat for 5 to 6 minutes, until the cabbage begins to soften and the pork looks opaque around the edges.
6. Carefully flip each pancake with two wide spatulas, then cook uncovered for 3 to 4 minutes, until the pork reaches 145°F and the layers hold together.
7. Crack one egg onto the skillet for each pancake, spread each egg into a 7-inch round, place a pancake on top of its egg, and cook for 1 to 2 minutes until the egg is set.
8. Transfer the pancakes to plates with the egg side facing up, drizzle each with okonomiyaki sauce and Japanese mayonnaise, and let them rest for 1 minute.
9. Scatter the bonito flakes over the hot pancakes and serve immediately.

Ingredients

• 🥣 3 cups plain nonfat Greek yogurt
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• 🟠 1 large persimmon
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• 🌾 1 tablespoon sesame seeds
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• 🍯 1 tablespoon honey
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Directions

1. Place the sesame seeds in a dry 8-inch skillet over medium-low heat and toast for 2 to 3 minutes, stirring often, until lightly golden and fragrant; immediately transfer them to a small bowl to prevent further browning.
2. Rinse and dry the persimmon, then cut away the leafy stem.
3. Slice the persimmon into thin wedges or half-moons with a sharp knife, removing any seeds if present.
4. Divide the Greek yogurt evenly among 3 serving bowls, using about 1 cup per bowl.
5. Arrange the persimmon slices over the yogurt in each bowl.
6. Drizzle the honey evenly over the 3 bowls.
7. Sprinkle the toasted sesame seeds evenly over the persimmon and yogurt, then serve immediately.