I wanted to make a tartare sauce at home. I tried many different combinations and thought that this one tasted best.Drain the pickled cucumbers well (or use normal cucumbers if you don't have any pickled ones.) Mix in the boiled egg after it has cooled. Add vinegar to taste, or none at all. Recipe by Ayako

I came up with this new dish by combining an idea from a recipe from my reliable Cookpad mate, "tomimo" with one of my own recipes.Toss the ingredients in the dressing right before serving. While it also tastes good tender, it will be a bit watery. Adjust the amount of umeboshi depending on the type you use. Recipe by Chikori mama

I tried making a sauce from umeboshi plum paste to perk up the flavors during the summer.This recipe makes a large amount, so you can start with 1/2 the amount.Please adjust the amount of mirin to your liking depending on the kind of umeboshi you use.You can use this dressing as salad dressing, too! For 4 large servings for a main dish. Recipe by Hokkori-no

This is an adaptation of a pasta dish using Kishu umeboshi with chicken tenders and kombu broth. The flavor is a bit different, but it's still a delicious, light pasta dish ♡Toss quickly once you add the pasta to prevent it from drying out! At the restaurant, they serve this with steamed chicken tenders, but I stir-fried them instead to add richness and to save time. Recipe by LazyHata

Drain excess water from the tofu first, cut into small pieces, then mix with the dressing. It prevents the dish from being watery. It also helps to improve the dish's appearance, and makes the dish absorb the flavor better.Use your preferred amount of umeboshi. You can just top the mixed seasoning on the chilled tofu, instead of mixing it all together. You can make many variations by using nori-seaweed tsukudani (simmered in soy sauce), kimchi, spicy salted cod roe, takana pickles, shibazuke (pickled vegetables in salt and shiso leaves), nametake mushrooms, tuna and soy sauce, etc... as a dressing. It's also delicious to sprinkle garnishes, such as sesame seeds. Recipe by Hironozomiyuuma

I love yakitori.I like to eat it sometimes with different sauces other than the usual soy-sauce based one.If you brush either ume-mayo or wasabi-mayo sauce on the chicken at the beginning it will get burned, so brush it on halfway through cooking or only at the very end. Recipe by Arikan

I don't really like pickles, so I made a variation on a tartar sauce recipe with some pickled cucumbers I had instead and it tasted great.I don't use heavy cream at home, so I used coffee creamer and it was a great success.Adjust the amount of coffee creamer to the richness you like.The pickled cucumbers have enough saltiness to them that you don't need to add extra salt, but give it a taste to see. Recipe by Maki Kaoru

This is a simplified version!!I used lemon juice, but if you have fresh lemon, you should use it!!If you don't have lemon juice or fresh lemon, you can use Italian dressing.It's convenient if you make it right in the bowl that it will be served in to prevent dirtying extra dishes.One day my friend had told me that she needed to buy some pickles. When I asked what she was making, she said tartar sauce!! I think it's such a waste to buy pickles just for that purpose. It's fine if you like pickles and have them at home, but otherwise using parsley is totally fine. Recipe by mielle

Tartar Sauce side for fish dishes

To start, I have to give credit to the YouTube channel Sous Vide Everything, from where I got the basis for this recipe. If you've never watched that channel (or its sister channel, Guga Foods), I highly recommend it. Guga and his pals run some very interesting "experiments," usually on steak. Sometimes they work, sometimes not. One of their successes was a sauce made with Maggi seasoning and cream. I personally love Maggi seasoning, so of course I had to try it. Because I was concerned that their version might come off as a little one-note, I modified it to try and add a little more dimension. Unsurprisingly, the sauce came out amazing. I've made no secret of my love for the steak sauce as Le Relais de l'Entrecote, and this sauce reminded me a lot of it. In fact, it may be closer than the Relais sauce recipe I posted a while back. My wife definitely noticed the similarity. Also, she loved it so much, she suggested I name this recipe Num-Num sauce which... yeah, no. I think I'll stick with herbed umami sauce.

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.