diff --git a/recipes/docs/japanese/_category_.json b/recipes/docs/japanese/_category_.json
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+{
+  "label": "Japanese",
+  "position": 4,
+  "link": {
+    "type": "generated-index",
+    "description": "Not just fish!"
+  }
+}
diff --git a/recipes/docs/japanese/ajitsuke-tamago-ramen-egg.mdx b/recipes/docs/japanese/ajitsuke-tamago-ramen-egg.mdx
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+---
+sidebar_position: 2
+---
+
+# Ajitsuke Tamago (Ramen Egg)
+
+:::info
+You can use as many eggs as possible, so long as there is enough space in the marinating container for the eggs to be completely covered.
+:::
+
+```mdx title="Ingredients"
+Eggs
+2 tablespoons white vinegar
+¼ cup soy sauce
+¼ cup mirin cooking wine
+1 teaspoon brown sugar
+```
+
+```md title="Instructions"
+1. Bring a pot of enough water to cover the eggs to a boil once added.
+2. Place saucepan over high heat and add vinegar to help with peeling. Bring to a boil.
+3. Prick a hole in the wide end of each egg (helps with shape and peeling).
+4. Gently lower the eggs into the water.
+5. Set a timer for 6-7 minutes, depending on the target consistency.
+6. Pick out the eggs and set into cold or ice water.
+7. Peel shells and lower into the marinade. 
+8. Chill 1-4 (or more) hours.
+9. When serving, remove from marinade and cut in half.
+```
+
+### Notes
+If some eggs don't peel right, cook them a bit more and make egg salad!
+
+### References
+https://www.aspicyperspective.com/easy-ramen-egg-recipe-ajitsuke-tamago/
+
diff --git a/recipes/docs/sides/_category_.json b/recipes/docs/sides/_category_.json
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+{
+  "label": "Sides",
+  "position": 9,
+  "link": {
+    "type": "generated-index",
+    "description": "Sides make everything better!"
+  }
+}
diff --git a/recipes/docs/sides/pickled-red-onions.mdx b/recipes/docs/sides/pickled-red-onions.mdx
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+---
+sidebar_position: 2
+---
+
+# Pickled Red Onions
+
+:::info
+Mix additionally after bottling to ensure proper coverage.
+:::
+
+```mdx title="Ingredients"
+1 large red onion, peeled and very thinly sliced
+3/4 cup apple cider vinegar
+1/4 cup water
+1 teaspoon fine sea salt
+1–2 tablespoons sweetener (maple syrup, honey, or sugar)
+```
+
+```md title="Instructions"
+1. Mix the vinegar, water, salt, and sweetener in a heated saucepan. Cook over medium-high heat until simmering. Microwave works as well.
+2. Stuff thinly-sliced onions into a jar or container with a lid. You can get way more in there than you think if you really stuff them.
+3. Pour the hot vinegar mixture over the onions and seal. Shake briefly to ensure full coverage. You can additionally shake periodically if you want.
+4. Marinate for as little as 30 minutes and up to 2 weeks before consuming. You can press onions down with a spoon to submerge after a while if they stick out of the liquid. 
+```
+
+### Notes
+Add some spices for extra taste - People recommend celery salt.
+
+### References
+https://www.gimmesomeoven.com/quick-pickled-red-onions/
+