5 tablespoons soy sauce 1/4 cup mirin 2 tablespoons granulated sugar 6 large eggs 4 bone-in, skin-on chicken thighs (about 6 ounces each), trimmed 3/4 cup dashi, water, or chicken broth 2 small ...

Make the sauce: Combine the soy sauce, honey, rice vinegar and 1 tablespoon sesame oil. Toss the cucumbers with ¼ cup of the sauce and a large pinch of red pepper flakes.

Whisk 1/4 cup honey, 3 tablespoons water, 2 tablespoons soy sauce, 2 teaspoons rice vinegar, and 2 teaspoons cornstarch ...

Meanwhile, cook the rice to the packet instructions. To make the sauce, in a small bowl or jug whisk together the soy sauce, gochujang, honey, sesame oil and 2 tablespoons of cold water. Set aside.

Bowls also are popular because they make it easy save a buck. Affordable, everyday staples like carrots, peppers and onions ...

After searing the chicken skin, Mr. Ang simmers the legs in a soy sauce bath seasoned with rice vinegar, sugar, orange peel, garlic, bay leaf, peppercorns and star anise.