12 Japanese Mouth-Watering, 5-star Gourmet Chef-Style Meals under $10, and some of the items can be purchased from Dollar Tree

 

🍜 1. Shoyu Ramen with Soft-Boiled Egg & Scallions

Ingredients:

• Ramen noodles

• 4 cups chicken or vegetable broth

• 2 tablespoons soy sauce

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

• 1-inch piece of ginger, sliced

• 2 eggs

• 2 green onions, chopped

Instructions:

1. In a pot, heat sesame oil over medium heat. Add garlic and ginger, sauté until fragrant.

2. Pour in broth and soy sauce. Bring to a boil, then simmer for 10 minutes.

3. In a separate pot, boil eggs for 6 minutes. Transfer to ice water, peel, and halve.

4. Cook ramen noodles according to package instructions.

5. Assemble bowls with noodles, pour over broth, top with egg halves and chopped green onions.

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🍙 2. Tuna Mayo Onigiri (Rice Balls)

Ingredients:

• 2 cups cooked short-grain rice

• 1 can tuna, drained

• 2 tablespoons mayonnaise

• Salt to taste

• Nori (seaweed) sheets, cut into strips

Instructions:

1. Mix tuna with mayonnaise and a pinch of salt.

2. Wet hands with water, take a handful of rice, flatten, place a spoonful of tuna mixture in the center, and shape into a triangle.

3. Wrap with a strip of nori. Repeat with remaining ingredients.

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🍤 3. Shrimp Tempura over Steamed Rice

Ingredients:

• 1 lb shrimp, peeled and deveined

• 1 cup all-purpose flour

• 1 cup cold club soda

• 1/2 teaspoon salt

• Oil for frying

• 2 cups cooked rice

• Soy sauce for dipping

Instructions:

1. Heat oil in a deep pan to 350°F (175°C).

2. Mix flour, salt, and club soda to make a batter.

3. Dip shrimp into batter, fry until golden brown. Drain on paper towels.

4. Serve over steamed rice with soy sauce on the side.

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🍢 4. Yakitori Chicken Skewers with Teriyaki Glaze

Ingredients:

• 1 lb chicken thighs, cut into bite-sized pieces

• 1/4 cup soy sauce

• 2 tablespoons sugar

• 2 tablespoons mirin or honey

• Skewers

Instructions:

1. Soak skewers in water for 30 minutes.

2. Thread chicken pieces onto skewers.

3. In a saucepan, combine soy sauce, sugar, and mirin. Simmer until slightly thickened.

4. Grill or broil skewers, basting with sauce until cooked through and glazed.

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🍱 5. Mini Teriyaki Meatball Bento Box

Ingredients:

• 1 lb ground meat (beef, chicken, or pork)

• 1/2 cup breadcrumbs

• 1 egg

• 2 tablespoons soy sauce

• 1 tablespoon sugar

• 2 cups cooked rice

• Steamed vegetables (e.g., broccoli, carrots)

Instructions:

1. Mix ground meat, breadcrumbs, egg, and 1 tablespoon soy sauce. Form into small meatballs.

2. Bake at 400°F (200°C) for 15-20 minutes until cooked.

3. In a pan, combine remaining soy sauce and sugar. Add meatballs, simmer until glazed.

4. Pack rice, meatballs, and vegetables into bento boxes.

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🍲 6. Vegetarian Miso Soup with Tofu & Seaweed

Ingredients:

• 4 cups vegetable broth

• 3 tablespoons miso paste

• 1/2 cup tofu, cubed

• 1 sheet nori, cut into small pieces

• 2 green onions, sliced

Instructions:

1. Heat broth in a pot until warm.

2. In a bowl, dissolve miso paste with a ladle of warm broth.

3. Add miso mixture back into the pot. Do not boil.

4. Add tofu and nori. Simmer for 5 minutes.

5. Garnish with green onions before serving.

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🍣 7. Deconstructed Sushi Bowl

Ingredients:

• 2 cups cooked sushi rice

• 1/2 cup imitation crab meat, shredded

• 1/2 avocado, sliced

• 1/2 cucumber, sliced

• 2 tablespoons mayonnaise

• 1 teaspoon sriracha

• Soy sauce for drizzling

• Nori strips and sesame seeds for garnish

Instructions:

1. Mix mayonnaise and sriracha to make spicy mayo.

2. In bowls, layer rice, crab meat, avocado, and cucumber.

3. Drizzle with spicy mayo and soy sauce.

4. Garnish with nori strips and sesame seeds.

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🧆 8. Okonomiyaki (Savory Cabbage Pancake)

Ingredients:

• 1 cup all-purpose flour

• 2 eggs

• 1/2 cup water

• 2 cups shredded cabbage

• 2 green onions, chopped

• Oil for frying

• Mayonnaise and okonomiyaki sauce for topping

Instructions:

1. In a bowl, mix flour, eggs, and water to form a batter.

2. Add cabbage and green onions. Mix well.

3. Heat oil in a skillet over medium heat. Pour in batter, shape into a pancake.

4. Cook until golden on both sides. Drizzle with mayonnaise and okonomiyaki sauce.

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🥢 9. Gyudon (Beef & Onion Rice Bowl)

Ingredients:

• 1 lb thinly sliced beef

• 1 onion, thinly sliced

• 1/4 cup soy sauce

• 2 tablespoons sugar

• 2 tablespoons mirin or honey

• 2 cups cooked rice

Instructions:

1. In a pan, combine soy sauce, sugar, and mirin. Add onions, simmer until soft.

2. Add beef, cook until done.

3. Serve over bowls of rice.

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🍜 10. Udon Noodles with Sesame Soy Broth

Ingredients:

• 2 servings udon noodles

• 4 cups vegetable broth

• 2 tablespoons soy sauce

• 1 tablespoon sesame oil

• 2 green onions, sliced

• Optional: boiled egg, mushrooms, spinach

Instructions:

1. Cook udon noodles according to package instructions. Drain and set aside.

2. In a pot, combine broth, soy sauce, and sesame oil. Bring to a simmer.

3. Add optional ingredients if desired.

4. Divide noodles into bowls, pour over broth, and garnish with green onions.

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🍚 11. Tamago Yaki (Sweet Japanese Rolled Omelet)

Ingredients:

• 4 large eggs

• 3 tablespoons dashi (Japanese soup stock)

• 1½ to 2 tablespoons sugar (adjust to taste)

• 1 teaspoon soy sauce

• 1 teaspoon mirin (optional)

• Pinch of salt

• Vegetable oil for cooking​

Instructions:

1. Prepare the Egg Mixture:

   • In a bowl, gently beat the eggs.

   • Add dashi, sugar, soy sauce, mirin (if using), and a pinch of salt. Mix well until combined.​

2. Heat the Pan:

   • Heat a tamagoyaki pan or a small non-stick skillet over medium heat.

   • Lightly oil the pan using a paper towel to ensure even coating.​

3. Cook the Omelet Layers:

   • Pour a thin layer of the egg mixture into the pan, just enough to cover the surface.

   • As the egg starts to set but is still slightly runny on top, roll it from one end to the other using chopsticks or a spatula.

   • Push the rolled omelet to one side of the pan.

   • Re-oil the pan, then pour another thin layer of egg mixture, lifting the rolled omelet to let the mixture flow underneath.

   • Once this layer sets slightly, roll the omelet again, starting from the rolled side.

   • Repeat this process until all the egg mixture is used.​

4. Shape and Serve:

   • Once cooked, remove the omelet from the pan and let it rest for a few minutes.

   • Slice into even pieces and serve warm or at room temperature.

     🍛 12. Japanese Curry with Potatoes & Carrots      

     

     
     

     Ingredients:

     • 2 medium carrots, peeled and diced

     • 2 large waxy potatoes, peeled and diced

     • 1 large onion, finely chopped

     • 2 tablespoons vegetable oil

     • 4 cups (1 liter) chicken or vegetable stock

     • 1 tablespoon soy sauce

     • 1 tablespoon honey

     • 1 tablespoon mirin (optional)

     • 1 tablespoon curry powder

     • 2 tablespoons all-purpose flour

     • 2 tablespoons butter

     • 1 teaspoon grated apple (optional, for added sweetness)

     • Cooked short-grain rice, for serving​

     Instructions:

     1. In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until translucent.

     2. Add the diced carrots and potatoes to the pot. Sauté for about 5 minutes until the vegetables begin to soften.

     3. Pour in the chicken or vegetable stock, soy sauce, honey, and mirin. Bring the mixture to a boil, then reduce the heat to low and simmer for 15–20 minutes, or until the vegetables are tender.

     4. While the vegetables are simmering, prepare the curry roux: In a separate pan, melt the butter over medium heat. Stir in the flour and curry powder, cooking until the mixture turns golden brown and emits a fragrant aroma.

     5. Once the roux is ready, gradually add a ladleful of the hot broth from the simmering vegetables into the roux, stirring constantly to create a smooth paste.

     6. Transfer the roux mixture back into the pot with the vegetables. Stir well to combine and continue to simmer for an additional 5–10 minutes until the curry thickens.

     7. For added depth of flavor, stir in the grated apple.

     8. Serve the Japanese curry hot over bowls of steamed short-grain rice.​