#indonesianfoodThe day time = “Me” time🥰Because my husband is working so I can have anything what I want to eat for my lunch.Today I made this Indonesian salad for lunch using leftovers spicy sweet soy dipping sauce as a dressing.The recipe for the dipping sauce actually is in my previous recipe. You can simply find it in my recipe lists. #spicysweetsoydippingsauceI like this salad so much because it’s totally different with American salads. Even it’s different with Chinese or Japanese salads.The taste is so refreshing between spicy, sweet, and sour.Wanna try this salad? Here is the recipe!

I've been making this sauce since I was a child, since I was always assigned the task. It's that easy.When you add the water, you may want to put a little in first to dissolve the miso, then add the rest. For 1 serving. Recipe by zakkiiM

I tried out this new type of noodles the other day. They were so chewy and tasty! I was inspired to make tsukemen with them, hence this recipe.[Steps 1 to 2] The dipping sauce tastes better if it's flavored relatively strongly. Please taste and adjust the amount of soup to your liking.[Step 3] Take care not to overcook the noodles.[Others] You could also make the dipping sauce with the water used to cook the noodles, but the noodles will dry up if left out for too long. That's why I decided to make the dipping sauce first. For 1 serving. Recipe by Kagecchi

For soba or somen noodles.I think I saw this in the newspaper or a magazine about 10 years ago.Or at least that's about how long ago I took down the recipe.For dipping sauce, use this recipe as is. If serving the noodles in the sauce, dilute with 4 times as much dashi stock. Recipe by Pangu-

Tentsuyu is the traditional Japanese dipping sauce that accompanies any kind of tempura. With only 4 ingredients: dashi, sugar, soy sauce, and mirin, this tempura dipping sauce can be put together in a matter of minutes. You can premake tentsuyu ahead of time and keep it in the refrigerator for whenever you serve tempura.Since I have gluten allergy, I’m showing you how to make a gluten-free tempura dipping sauce. However, if you don’t have gluten allergy, just use regular soy sauce instead of gluten-free soy sauce. The ratio stays the same.Instruction video: https://youtu.be/rXIiPgge6FE

I usually have"Multi purpose mentsuyu concentrate" in stock, but I decided to upload this version too since many people only have dashi stock granules on hand.It is a bit different from the usual recipes, but I experimented many, many times in order to make a tasty mentsuyu sauce even using dashi stock granules.Even if it's a bother, it makes a big difference to the flavor, so please don't skip the "boiling off the mirin" part in Step 1.If you let soy sauce come to a full boil it loses flavor, so please pay attention in step 4.This is a tasty mentsuyu sauce even if it's not an emergency.When you use dashi stock granules, the flavor does tend to be a bit harsh, so I increased the amount of mirin. Please use more or less mirin to taste.I gave a wider range for the water amount, to account for the tastes of people used to the strong concentrated flavor of store-bought mentsuyu concentrate. Recipe by *ai*

This is my family's udon noodle broth.Even I, who only ever buys the bare minimum when it comes to ingredients, had what I needed to make the soup broth.The meat and shiitake mushrooms soak up the delicious flavors of the broth.You don't need to measure the ingredients precisely. Adjust the concentration to your liking. You could add aburaage or other ingredients. The ingredients will cook through enough after bringing the saucepan to a boil. It's fine to turn off the heat immediately after bringing it to a boil.I served it with my DIY udon noodles Recipe by Myajima

I was bored with regular somen noodles, but store-bought mentsuyu is expensive and I only had a little of it, so I tried making this dipping sauce.The mentsuyu, ra-yu, sesame seed, ginger and green onion amounts are an approximate. Adjust the amount to your liking. Try with salted sliced cucumber, tomatoes, myoga ginger, shiso leaves, etc. to make a hearty noodles dish! This dipping sauce can be used with rice or udon noodles too. Recipe by Nekoyanagi shouten

I wanted to make unique noodles for hot days.I made the soup strong to go well with the dipping noodles.Make sure to chill the soup, noodles, and ingredients. Recipe by Otometeo

I eat udon with hot soup even in the summer to avoid lowering my body temperature. It's my favorite way.I recommend dried thin udon noodles. The key point is to wash and shock the noodles in cold water after boiling. The soup should be hot.You could add other vegetables such as shimeji mushrooms, and mitsuba. Serve with lots of toppings and wedges of lemon. Recipe by Wanko mama

Pepper, salt and soy sauce are also delicious, but for tempura, you just gotta have tentsuyu!I happened to be out of usukuchi light soy sauce, so the picture actually shows it made with dark soy sauce. The real thing should be a bit lighter. Recipe by Tochijimatochiko