A simple non-spicy sauce.

Simmer beef slices to create a sauce that pairs well with pasta or rice. This time, I've mixed it with macaroni for added volume.The origin of this recipe: I created a sauce by slowly cooking beef slices in tomato sauce, which goes well with both pasta and rice. Whole mushrooms are the key ingredient.

You can mix this into freshly cooked rice to make flavored rice. Serve in a bowl topped with finely chopped chives and an egg yolk for a pretty treat. It's even good topped over rice in a bento!! The savory simmered juices seep into the rice, making it delicious.This is suited for thinly sliced thigh meat, or any meat that does not contain a lot of fat. I suggest using cheap thinly cut offcuts. You can also turn this into ochazuke (tea or hot water poured over rice). If you can't find peppercorns, it's fine with just the ginger. In that case, add more. If you prefer a sweet and salty taste, add 2 tablespoons of sugar. Recipe by Hanamaruranchi

There's always various sauces and seasonings on the table at Vietnamese restaurants. So, I tried making something that combines all of the flavors in one.After handling the red chili peppers, be sure to wash your hands before touching your eyes. If you don't, you're in for a lot of pain!You can store it in the refrigerator for some time. Recipe by Nooko

Put a little twist to a recipe I saw on Big Oven because it lacked quite a few of ingredients. Here's a little Asian-American twist. You can eat it with rice or serve it simply with cooked pasta

Love building sauces

so basic and so many uses :chef I mixed cooked pasta with the sauce

One of the five mother sauces has many derivatives important in Culunary purpose. Since the sauce is brown often called Brown Sauce. Since it was modified in Spanish style so it is called Spanish or Espagnole Sauce.Word "Espagnole" is Spanish in French.

I wanted something different. I used this sauce over baked chicken and pasta.

Pork belly blocks were on sale, so I tried serving it with my usual aromatic sauce with a bit of spiciness added.You can just let the pork simmer on its own, but check to make sure it's not poking out of the water to ensure it will be tender.Add hot water if needed. For 2 to 3 servings. Recipe by Chiton

My own experiment, and it tastes great 👍

It was really difficult to find the right kind of sauce that I liked, so I used to get a store-bought one called Roast Beef Dinner from Moranbon. But this time, I didn't buy it. I looked up the ingredients on their home page and tried whipping it together, and it turned out pretty good.Be sure to cook off the alcohol in the red wine.If you don't have a blender, you can grate or finely mince the ◎ ingredients.We like our meat rare, but please adjust the cooking time according to your preferences. For 3-4 servings. Recipe by Erikasan