Ingredient

Soy sauce Recipes

85 recipes with soy sauce for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

85 recipes

Salmon Poke Bowl with salmon, short grain rice and avocado — USA recipe

🇺🇸USAMedium

Fish and Seafood Dishes

Salmon Poke Bowl

The Hawaiian classic: cubes of raw, sushi-grade salmon marinated in soy, sesame oil, and scallion, served cold over rice with avocado, edamame, cucumber, and sesame. Everything comes down to the fish — sashimi-grade salmon, cut clean and marinated briefly so it stays silky rather than curing into something firm.

25 min480 kcal2 serves

💪High protein⚡Quick

Salmon Rice Bowl with salmon, short grain rice and Kewpie mayonnaise — USA recipe

🇺🇸USAMedium

Fish and Seafood Dishes

Salmon Rice Bowl

The viral salmon rice bowl: flaked cooked salmon over warm short-grain rice, revived with an ice cube steamed under nori, then dressed with Kewpie mayo, soy, and sriracha and topped with avocado. It started as a way to turn leftover salmon into something better than the original, and it's become a lunch in its own right — savoury, creamy, and ready in minutes.

20 min520 kcal2 serves

💪High protein⚡Quick🌶️Spicy

Pad See Ew with wide rice noodles, dark soy sauce and Chinese broccoli — Thailand recipe

🇹🇭ThailandMedium

Cereal and Pasta Dishes

Pad See Ew

The Thai stir-fry of wide rice noodles seared in a hot wok with chicken, egg, and Chinese broccoli, coated in a sweet-savoury sauce of dark and light soy. It's the mild, smoky counterpart to pad thai — no tamarind, no peanuts, no chili heat built in — and it lives on the char that only a screaming-hot pan can give.

25 min600 kcal2 serves

⚡Quick💪High protein🌶️Spicy

Air Fryer Salmon with salmon, honey and soy sauce — USA recipe

🇺🇸USAMedium

Fish and Seafood Dishes

Air Fryer Salmon

Salmon fillets glazed in honey, soy, and sriracha and cooked in the air fryer in under fifteen minutes, with crisp skin and a sticky sweet-spicy top. No oven to preheat and no pan to watch — just pat the fish dry, hold back some glaze for the finish, and pull it a touch early so it stays silky in the middle.

15 min380 kcal2 serves

⚡Quick💪High protein🌶️Spicy

Chicken Karaage with chicken, soy sauce and ginger — Japan recipe

🇯🇵JapanMedium

Meat Dishes

Chicken Karaage

Japan's much-loved fried chicken: bite-sized thigh pieces marinated in soy, ginger, garlic, and sake, dredged in potato starch, and double-fried to a pale, craggy, glass-crisp shell. The potato starch and the two-stage fry are what set it apart from any other fried chicken, and a squeeze of lemon at the table is all it needs.

35 min380 kcal4 serves

💪High protein

Omurice (Japanese Omelette Rice) with rice, eggs and chicken — Japan recipe

🇯🇵JapanMedium

Breakfast and Brunch

Omurice (Japanese Omelette Rice)

Japan's diner classic: ketchup-fried chicken rice packed into an oval and wrapped in a thin, barely-set omelette. The move that separates good omurice from sour, soggy rice is frying the ketchup in the hot pan before it ever touches the rice, and the egg is finished off the heat while it still looks underdone.

25 min620 kcal2 serves

⚡Quick💪High protein

Katsudon (Japanese Pork Cutlet Rice Bowl) with pork, eggs and panko — Japan recipe

🇯🇵JapanMedium

Cereal and Pasta Dishes

Katsudon (Japanese Pork Cutlet Rice Bowl)

Katsudon is a Japanese rice bowl (donburi) topped with tonkatsu, a breaded fried pork cutlet that's simmered briefly in sweet dashi broth with onion and set with egg. The name joins katsu, the cutlet, and donburi, the bowl. You slice the cutlet, give it about a minute in a small pan of broth, pour the egg over and slide the lot onto rice. Part of the crust stays crunchy and part goes silky where the broth reaches it, and that contrast is the whole appeal. Japanese students eat it before exams and athletes before a match, because katsu sounds like the verb "to win."

40 min780 kcal2 serves

💪High protein

Oyakodon (Japanese Chicken and Egg Rice Bowl) with chicken, eggs and dashi — Japan recipe

🇯🇵JapanMedium

Cereal and Pasta Dishes

Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon is a Japanese rice bowl (donburi) of chicken and onion simmered in sweet-savoury dashi broth, finished with softly set egg and served over rice. The name means "parent and child": chicken and egg in one bowl, which is either charming or a little dark depending on your mood. It's the easiest donburi to get right at home, and the one I make when there's nothing in the fridge but chicken thighs, eggs and rice. The egg goes in at the very end and sets into soft, barely cooked curds, and the whole thing takes about fifteen minutes.

20 min550 kcal2 serves

⚡Quick💪High protein

Gyudon (Japanese Beef Rice Bowl) with beef, onion and dashi — Japan recipe

🇯🇵JapanMedium

Cereal and Pasta Dishes

Gyudon (Japanese Beef Rice Bowl)

Gyudon (gyūdon, 牛丼, literally "beef bowl") is a Japanese rice bowl of thinly sliced beef and onion simmered in a sweet-savoury broth of dashi, soy sauce, mirin and a little sake. It's the dish fast-food chains like Yoshinoya built their business on, and it's just as good made at home. The onion goes in first until soft, the beef follows for a couple of minutes, then the whole lot goes over hot rice. The only thing that really matters is the beef: it has to be sliced almost transparently thin, which is why the freezer is your friend here.

20 min620 kcal2 serves

⚡Quick💪High protein

Ajitama (Japanese Ramen Eggs) with eggs, soy sauce and mirin — Japan recipe

🇯🇵JapanEasy

Appetizers and Sandwiches

Ajitama (Japanese Ramen Eggs)

Ajitama, short for ajitsuke tamago (味玉, 味付け玉子) and also called nitamago or simply ramen eggs, are Japanese soft-boiled eggs marinated in soy sauce and mirin until the whites turn light brown and savoury-sweet while the yolks stay jammy. In Japan they are the standard topping on a bowl of ramen. The eggs boil for 6 minutes 30 seconds, go straight into ice water, then get peeled and left in a cold marinade of soy sauce, mirin, water and a splash of sake. Hands-on work takes about 20 minutes. After that the eggs sit in the fridge for 4 to 12 hours and the marinade does the rest.

20 min90 kcal6 serves

🌿Vegetarian⚡Quick

Daigaku Imo (Japanese Candied Sweet Potatoes) with sweet potato, sesame seeds and soy sauce — Japan recipe

🇯🇵JapanMedium

Sweet Dishes

Daigaku Imo (Japanese Candied Sweet Potatoes)

Daigaku imo (大学芋, literally "university potato") is a Japanese snack and bento side of bite-size sweet potato pieces fried until crisp at the edges, then coated in a thin, glossy syrup of sugar, mirin and soy sauce and finished with black sesame. Where the name comes from is not settled: there are several stories, most of them about students, and none is proven. The potatoes are fried in a shallow layer of oil rather than deep-fried, slowly at first so the middle turns soft and sweet, then hotter for a crisp skin. The syrup takes about three minutes and sets into a thin shell as it cools. Active time is about 35 minutes including a 10-minute soak, and the pieces rest another 5 minutes on parchment. Serves four as a snack or a bento side.

35 min220 kcal4 serves

🌱Vegan🌿Vegetarian

Kinoko Takikomi Gohan (Japanese Mushroom Rice) with short grain rice, mushrooms and shiitake mushrooms — Japan recipe

🇯🇵JapanMedium

Cereal and Pasta Dishes

Kinoko Takikomi Gohan (Japanese Mushroom Rice)

Kinoko takikomi gohan (きのこの炊き込みご飯), also written kinoko gohan and simply called Japanese mushroom rice, is short-grain rice cooked together with mushrooms and fried tofu in dashi, soy sauce, mirin and sake, so the seasoned broth goes into the grains instead of being poured on top. Takikomi gohan is the general name for rice cooked with other ingredients, and this is the mushroom version, usually made with shimeji, maitake and shiitake. The mushrooms sit on top of the rice and are not stirred in until the pot is done, which keeps the grains evenly tender. Active time covers prep and cooking; add 30 minutes for soaking the rice and 10 minutes of steaming off the heat. It feeds four as a main with miso soup and pickles, and what is left makes good onigiri the next day.

45 min340 kcal4 serves

Ingredients

Goes well with

Other ingredients that appear most often alongside soy sauce across the archive. Pick one to drill deeper.

garlic chicken dashi eggs mirin sesame oil pork ginger salmon carrot chili beef