Osechi Made Simple with Mentsuyu Kazunoko

I always make a ton of my favorite kazunoko every year.Taste the kazunoko after soaking them in water to test the saltiness. Since they are marinated with kombu, the longer they marinate, the tastier they get. These have a subtle flavor, so leftovers will go well in a salad or in a Japanese side dish. For a versatile and easy-to-make amount. Recipe by LaLaHappy1

醤油派ですか？ソース派ですか？めんつゆ派ですか？試してみてねっ(*´▽｀)✻ホットプレートで作っています。

めんつゆを使うので簡単です。玉子の火の通し方で、お店の味に！

This is a recipe we always cook at home for the New Years, but since my husband loves it so much, we often keep this stocked in the refrigerator.This dish will taste better if you remove the salt from the herring roe and finely slice it, but it's convenient to make it without the herring roe. Recipe by Fire-King

I love shiro-an. My mother-in-law taught me this quick and easy recipe for the New Year's feast. When I tried it, it was so delicious that I finished the whole batch in just a few seconds.Don't mash the beans too much if you want to keep a slightly chunky texture. For 1 serving. Recipe by Kazean

I always make rice bowls with meat, but they started to taste even better after I started adding some tofu too.Feel free to use firm or silken tofu, I personally prefer to use silken.Sprinkle over some green onions at the end for a bit of colour.Top off the rice bowl with any sauce left over in the pan at the end.If the flavour is a bit too thin for you, feel free to add some soy sauce or mirin. Recipe by Ryo---ko

醤油でもなくソースでもない…少しだけ凝った!?焼きうどん( ´∀｀)冷蔵庫の余り野菜で♪かまぼこやちくわも合いますよ♪

I make kobumaki every year for New Years. I change up the filling every year, and this year I used lightly seasoned chicken.The chicken is easier to roll if it's frozen in advance.Wrap the kombu and kanpyo loosely, since the kombu will swell while cooking.If you skim off any scum or bits of kombu that float to the surface diligently, the rolls will have a nice clean finish.I used chicken breast this time, but you can use salmon, pork, half-dried herring, wakasagi (a type of small fish), grilled haze fish, or whatever you like. For 15 rolls. Recipe by Keyua

肉マニア！親子丼やカツ丼や卵とじをめんつゆを使って美味しく仕上げちゃいます！家庭でも簡単に美味しく出来ちゃうんですよ！

めんつゆで簡単味付け！ごま油が香る美味しい焼きうどんです♡

鶏むね肉がふっくらジューシー！めんつゆで簡単に！卵は2回に分けて半熟に(^^)

These are delicious!My daughters can't put their chopsticks down, since they make a perfect complement to sake, neither can I!One serving for our new year's osechi is not enough, so I always make these three times!The key to this recipe is the thickness of the sauce. If it's too watery, the sardines won't become crispy enough, but if it's too thick, it won't coat the sardines. It should be just thick enough that you can see the bottom of the pan when you scrape it. For 4 to 5 servings. Recipe by Cake to pan no sensei

今が旬のズッキーニ☆めんつゆとニンニクでいい感じにできました。

I made this for Christmas this year. I was looking through the ingredients in store-bought sauce and realized that mentsuyu could be used to season roasted chicken.If you have the time, marinate for as long as possible, overnight is the best. Let the flavors settle in at least for an hour. However, if you top with the sauce you can get it to work out.Adjust the baking time and brown color accordingly, so it cooks through to the center. Recipe by Lesser Panda

When I made Yawatamaki rolls, which I made last year as well, with shio-koji, they turned out really delicious. Despite their whiteness, they are properly seasoned.Cooking them slowly keeps it moist even when cooled.If you roll it nicely and place into a zip-top bag exactly the right size, you don't have to tie up with cooking twine, and it will look pretty when done.If you are adding in more filling, increase the cooking time to let the flavors soak in more. For 1 roll. Recipe by kirakira5

Deep-frying tofu is too much work, so I shallow-fried the tofu. I made it because I wanted to recreate a dish I used to have at a Japanese pub.It's a shame that I didn't have 'momiji oroshi' (spicy grated daikon radish) this time.You only need to fry the top and bottom of the tofu pieces at Step 3. You don't have to fry the sides.It's also delicious with 'momiji oroshi' (spicy grated daikon radish).I recommend eating this with cooked soba noodles. They're pretty tasty together. For 2 servings. Recipe by Karupinetto

This is my mother-in-law's recipe. The symbolic auspicious meaning of serving the beans at new year's meals is to give those who partake a long life well until the skin wrinkles from age, so actually, hard and wrinkled beans are symbolically more appropriate; however, when using kuromame from Tanba, this is the way to prepare them. Apparently, it's the way they are prepared at high-end traditional Japanese restaurants. Although the beans are expensive, it's a nice way to end the year, and a perfect way to honor my mother-in-law's signature recipe.Since the beans must never be above the liquid when simmering, add water from time to time. This method of stewing prevents the beans from wrinkling, and gives them a springy texture. The standard addition of baking soda was omitted here because it sometimes leaves a bitter taste. Some beans do not produce scum. The beans turn out not so sweet with 60 g of sugar; I use 65 g. For a small serving. Recipe by milkcrown

I used the carrots and firm tofu I had in the refrigerator, simply flavored with the mentsuyu sauce I also had on hand.An easy to eat salad that's just flavored with mentsuyu sauce. For 2 to 3 servings. Recipe by Kyoku

I love my mother's fried chicken recipe and asked her the seasoning but all she uses are mentsuyu and garlic!So I added sake and ginger to make it flavored the way I like.It's an easy recipe using mentsuyu.You'll have almost no dish washing to do as you use a plastic bag.It's convenient for bentos if you freeze them once fried. Recipe by rie373

I wanted to eat lots of napa cabbage in a refreshing way.I divide the directions into many steps but I did it to make it easy to understand.In Step 3, I place the white parts of the cabbage on top to make sure they get enough salt but you don't need to be preciseAdjust the amount of mentsuyu (Japanese noodle dipping sauce) according the strength of its flavor and saltiness. Recipe by santababy

This is a method I saw a long long time ago on TV. However, I didn't want to bother making the dashi from scratch so I adapted the recipe to use dashi stock granules. It's easy and tasty, and can also be kept for a long time.Don't let the sauce boil or simmer for too long, or it may get burned. You can use it right away for cold noodles by adding ice cubes to it, but it tastes much better if you let it rest in the refrigerator for a few days I think, since the soy sauce becomes milder in flavor. Recipe by Sakanako.

This is an easy mentsuyu. It's much cheaper than buying it!If you don't dilute it, it can be stored in the refrigerator for 1 month. Recipe by Cooking S Papa

I often prepare this dish for my family, but they don't know how easy this is to make.You only need a small amount of salt and pepper.Make sure to lightly dust the chicken with katakuriko before browning.Since I'm lazy, I don't peel the daikon before grating. It's easier and bulks up the dish.Just be sure to wash it well. Recipe by tama-ma

This recipe brings out the delicious taste of fried vegetables.I wondered if mentsuyu would work for this.If using cherry tomatoes, remove the stem in Step 2 and do not cut in half!The taste of mentsuyu varies among brands, so adjust the flavor after adding the grated daikon.Other ingredients also work well in this recipe, like shishito, green peppers, red bell peppers, chicken, or minced chicken patties.Serve this with chilled noodles! Recipe by Sutekinigohanchan

I bought a bent but fresh burdock root from a local farm. My mother would always add some sort of burdock root dish for "Osechi (new years feast)." I seasoned the dish with soy sauce malt I made this year.As for the soy sauce malt, I used 300 grams of dehydrated rice malt and 450ml of dark soy sauce. If you don't have soy sauce malt, use regular soy sauce and bonito flakes. If you use shio-koji, use about 1 tablespoon. Recipe by Hakuundou

I learned from a cookbook written by an author who looks 20 years younger than her age, that it is okay to eat yam skins, so I thought this up.I made a new discovery for once in a long time!Don't peel the yams! I can't say this enough. The skin seems to have a lot of nutrients, it stops the yams from becoming slimy, they can be eaten raw, so they cook through quickly, and it adds to the flavor of the yams! For 4 people. Recipe by Koutetsudaimajin

I made a pork cutlet rice bowl for my lunch box several times in the past, but the rice got soggy and unappetizing. So I created this recipe that cuts down on the water.Perhaps this is more like an omelet with slabs of pork cutlet. Recipe by Shijimi24

I cooked this dish just because the expiration date of the tofu was approaching.There are no tips or helpful hints.The seasoning is only mentsuyu, so it's very easy!It might be good to sprinkle chopped green onions on top if you like. Recipe by Odorubiwacchi

I learned this recipe from my mother.When my mother makes this, she makes sure to evaporate the alcohol and lets the broth rest before use, but I'm pretty lazy and cut corners (haha).Commercial mentsuyu is pretty concentrated, but I prefer a lighter version -- that's why I came up with this recipe.Pay attention to the heat and the time while making this.It's common sense but, use high quality bonito and kombu for a better flavor.If you use high quality ingredients and carefully make this, you'll be able to produce a delicious concentrated sauce that'll blow the cheap commercial variety right out of the water! For standard, simple ratios. Recipe by *ai*

I used store-bought mentsuyu sauce to season the chicken before cooking and was surprised that inexpensive chicken breast becomes tender and delicious. If you use 3x concentrate mentsuyu, you won't need dipping sauce.Slice the chicken breast thinly on the diagonal. I recommend not omitting the ginger. For 2 to 3 servings. Recipe by Usshi