It takes some time and effort to make sweet vinegar sauce and tartar sauce from scratch.So I made this dish using store-bought sweet vinegar sauce and tartar sauce.Adding the marinated onion into the store-bought tartar sauce makes it more voluminous and gives it an extra crunchy texture. The marinated onion also makes this dish taste better, so please give it a try.I also added the milk to make the sauce thinner so that it coats the chicken well. Recipe by KaHal

I had brussel sprouts and wanted to use them uncut.For pickled items in the Japanese-style tartar sauce, use takana, nozawana, or pickled cucumber. The sauce also works well with fried seafood or meunière style.I thought the garlic would taste good on warm vegetables, so I made this. For 2 servings. Recipe by Chiitan.

Since I always eat slapjack tuna seared, I wanted to try a different way of preparing it.If deep-fried at a high temperature, the batter will turn golden brown and the tuna will be rare. For those who prefer their tuna well done, allow time for the residual heat to cook the insides. Or, reduce the temperature of the oil a bit to cook through to the tuna with a longer frying time. I've added yoghurt to the tartar sauce instead of pickles to reduce the sweetness. Also, there is no problem in omitting the lemon juice. Recipe by nin

I make this for my kids when they want home made fish sticks or battered halibut. It's delicious!! You can adjust the spices accordingly to your taste.

This is a variation of. I thought the chicken would become even more delicious if it was marinated in shio-koji, so I adapted the old recipe and adjusted the salt content.Don't overcook the chicken. To prevent that from happening, slice the chicken diagonally into evenly thick pieces.Since the chicken in this recipe can burn easily, it's better to use a frying pan that doesn't stick too much. Recipe by Yukiho

I wanted to eat chicken sauté with sauce and was trying to think of a recipe when I remembered all of the mentaiko I had just received as a gift. I decided to use some to make a nice meal.The rich cheese goes really well with the mentaiko!If the cheese isn't 100% melted it should still be ok, just make sure that it's mostly melted. 1 or 2 lumps is fine.The spiciness and saltiness of mentaiko varies depending on the maker so feel free to add extra seasoning depending on the taste. Recipe by Poron526

I always have ketchup in my cupboard but never use it in anything other than Western cooking. So I combined the ketchup with plenty of sesame seeds and came up with this delicious sauce that somehow still tastes strangely Japanese but also lets the flavour of the ketchup shine.Chicken tends to shrink during cooking so please cut it into large bite-sized pieces. Recipe by Raby

I like the mild flavor of tomato cream sauce. I wanted to make a rich but still light dish so I used yogurt instead of cream.I used edamame for this recipe. You can use any kinds of beans you like such as cooked dry soy beans, kidney beans or haricot beans.You can use cooking sake and vegetable oil instead of white wine and olive oil. Recipe by caramel-cookie

I tried making homemade dressing for cold shabu-shabu with shio-koji.The sharp taste of daikon radish differs depending on the season, so please adjust the amount of the seasonings to your liking. For 2 servings. Recipe by Hokkori-no

This dish originally came from a tasting sample at a store Since stir-fried mushrooms in mayonnaise and soy sauce were delicious, I added chicken and seasoned them with the same sauce . It became a great side dish for dinner.The seasoning is on the mild side, so please add wasabi and mayonnaise to your liking. I uploaded a shio-koji version as well. Recipe by Yukiho

I tried recreating a delicious dish I had at a restaurant.-You can replace the shimeji mushrooms with maitake or king oyster mushrooms.-Take care not to boil down the sauce too much.-The seasoning for the chicken soboro is kept on the lighter side, taking into account the sodium that's included in the sauce. Recipe by Koutarochan

I've been experimenting with a lot with shio-koji recipes.Feel free to use it on pasta, rice, as a pizza sauce, in soups. Recipe by Mitsuko nesan