It takes time and effort to cook thickly sliced fresh daikon radish, so I used frozen instead.Using mentsuyu makes the flavoring easy too.Since frozen daikon radish soaks up flavors well, it is added later.Adjust the cooking time by watching how the color of the daikon radish changes.[If using fresh daikon radish:]Cut in half and then slice about 1.5 to 2 cm thick. Add it to the pan in Step 6 with the chicken wings. Recipe by KaHal

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 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 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

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 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

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 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

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

Parboiling carrots make them very easy to eat, and this dish is is full of nutrition.Adjust the taste depending on the concentration of the mentsuyu. I had excellent results using koji miso. Try varying this recipe with broccolini, spinach, kabocha, etc. Recipe by Tamagomachan

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

I used to soak it overnight in mentsuyu and cook it in the morning for bento, lunch box, but I made it this time as a main dish for dinner. It goes well with rice.It turns out perfectly with mentsuyu. Recipe by Kyoku