Easy Onion with Bonito Flakes and Soy Sauce

Both my husband and I get heartburn if we eat raw onions so I microwaved the onions and made them into a salad.Microwave the onion to your desired degree of doneness. If you don't get heartburn from raw onions, try this without cooking the onion. Adjust the amount of mayonnaise and soy sauce to your taste. I recommend using a ton of bonito flakes on this! For about 2 servings. Recipe by John Lee Cooker

I had some leftover onion which I wanted to use, so I came up with this extra dish!It's nice when chilled, so you can put it in your bento. Recipe by RED_SPIC

I made many different kinds of rice balls for my mother-in-law's lunch, who doesn't like noodles.This recipe doesn't call for specific ingredients.The gomashio is a must! The gomashio brings the flavors together (it depends on your preference but I recommend a generous amount). Recipe by Snow*Love

I had soy seasoned bonito flakes on hand and decided to try it out.Make these rice balls with your loved ones in mind and everything will be okay They will turn out delicious! Recipe by Naru* kitchen

★★★ Hall of Fame Recipe ★★★ 7,800 reviewsA Japanese-style pasta with a punch of garlic soy sauce*Top it off with plenty of bonito flakes♪The origin of this recipeA staple in our home*My friends said it was delicious, so I'm sharing the recipe♪

This is one of our family's standard sauces.The generous amount of onions used is delicious.It's work to grate the onions, but please persevere.Outside of sweet onion season, please let the sauce rest in the refrigerator for 2 to 3 days before using. Recipe by MyDining

As it was bonito season, I came up with a tasty way to consume them seared.Be careful not to overcook the bonito. If you're using a light ponzu sauce, you may want to add a bit of soy sauce for more flavor. Recipe by humming_m

I had cubed steak at a friend's restaurant, and I couldn't forget the taste of the sauce. So, through trial and error, comparing it to the original, I came up with my own version!As long as you remember the ratio of 2:1:1 for the soy sauce, sake, and mirin, respectively, you could make this in small amounts or adjust the amount of onion to taste. The garlic is optional. If you let the sauce cool and sit overnight in the refrigerator, the onions will lose some of their sharpness ♪ Recipe by RIE5839

This is one dish I always make when I have rice cakes on hand.It's an easy and delicious dish.Try this recipe out when you have leftover rice cakes from the New Years feast.Prepare it on an griddle at the table.Be sure to eat it while it's nice and hot. Recipe by Ponie

Since I use a low-calorie, health-conscious mayonnaise, it doesn't melt when heated like regular mayonnaise, so I add it last.With such tasty flavoring, you'll be able to eat a lot of konnyaku.For those who don't like spice, omit the red chili pepper.The bold flavor makes it a good dish for a snack or as a bento item. For 1-2 servings. Recipe by putimiko

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

I love the sweet and sour sauce served in Korean restaurants, so I thought I'd make my own.It works well with any sashimi, but I like it with early season bonito.You can use other herbs besides green onion and mitsuba. Try adding the white part of leeks, myoga ginger, Chinese chives, or chrysanthemum greens. A mix of aromatic and bitter seasonings work well.Note: Adjust the amount of Gochujang Korean hot pepper paste to your preference. Recipe by putimiko

I remade a recipe that my mother taught me.Step 2: Line the colander with a paper towel when you strain the broth.You can use this to serve udon noodles, chilled tofu, boiled greens, stews etc.Adjust the amount of mirin to suit your tastes.Step 3: You can also make this by adding the konbu to the mirin and soy sauce and keeping the mixture in the fridge for 1/2-1 day. After you remove the konbu, you can add it to the bonito flakes. Recipe by Yuuyuu0221

This sauce is an amazing condiment and will go very well with chicken rice or pork belly.

I'm fond of making easy granité at home with club soda, so I tried the method with bonito based mentsuyu noodle sauce concentrate. The result tasted really good, with the flavor of the bonito coming through well. I had my parents try it out too since they're particular about food, but they loved it!All you have to do is make the noodle sauce granité and freeze it, and chill the additions. Then just cook and cool the somen noodles. It's easy! Great for guests. For 3 servings. Recipe by Kikikiki

The garlic & butter fried sea bream that I had at a sushi restaurant was so impressive! It was a mix of Japanese style with a touch of Western style, so using that idea, I used a tuna block and turned it into something other than the normal sashimi, adding a touch of Western style, and it came out really delicious.Cook the tuna rare. If you cook it too much, it will become difficult to slice. Recipe by tink

I've been making this dish for a while now since I love sweet onions and umeboshi. You could also swap the onion for julienned daikon radish.Rub the onion with salt before soaking it in water. When using sweet onion, do not soak for too long. Recipe by Yuuyuu0221

I recreated the soy sauce yakisoba from the nearby Osho restaurant at home. The taste varies by location, but this soy sauce yakisoba is highly recommended. The origin of this recipe: I love the soy sauce yakisoba from the nearby Osho restaurant and wanted to see if I could make it at home. I think it comes pretty close to Osho's flavor.

User "mybinue's" chili dip was very tasty, so I tried using it in a bagel sandwich.It will be tastier if you use sweet onions. User "umemikki" said that it's nice with normal onions if you fry them first.This time I used non-oil tuna. If you are using tuna packed in oil, make sure you drain it well. Recipe by Kazapi-

This recipe shows you how to make your typical soy sauce taste better which is delicious for fried noodles.

I had some leftover oysters, so I made a rich soy sauce dish.-If you rinse the oysters too much, the flavor will be washed off, so rinse for about 10 seconds or less.-This soy sauce dish can be stored in the refrigerator for about 1 week.-If using twice the amount of oysters, use the same amount of flavoring ingredients. Recipe by oldice

I stumbled upon this flavor by mixing together some seasonings while relying on my intuition!Since this is pretty easy, I don't have any hints in particular.Just be careful not to injure your fingers when grating the onion and garlic. Recipe by mm00gg

Our standard menu item when sweet onions are in season.We go light on seasoning in our home, so please adjust it to suit your taste. Recipe by suzu-ren

On 2018/7/18, this recipe became popular with 100 people. It was featured on Cookpad News on 2018/5/25 and 2020/11/11. It's a classic and delicious dish. The origin of this recipe: I often make this yaki udon for my kids.

It's very common to garnish and flavour plain steam or blanch vegetables by using this shallot oil and soy sauceMostly serve in Chinese restaurant.🍴💕

I rearranged a menu on the item at my favorite Japanese pub by adding some vinegar. The pub used "nameko mushroom soy sauce" but I used an easier way and just used regular nameko mushrooms and seasoned with condiments.Cut the avocado right before you're going to eat this. Brands of nameko mushrooms differ in taste, so adjust the taste accordingly. Recipe by Setsubunhijiki

I made this recipe by frying the firm tofu and using the flavors from a recipe that I made previously: "Sweet and Spicy Pepper Stir-Fry with Okaka",.When you add the tofu in the frying pan in Step 2, the excess moisture from the tofu may spatter the oil, so be careful.If you prefer a sweeter taste, add sugar. Recipe by Hokkori-no

I am too busy taking care of my newborn, so most of my lunch tends to be somen noodles, which is easy to prepare.I got tired of the usual mentsuyu sauce, so I prepared this with soy milk and ingredients in my pantry.If you eat with only the basic sauce, it's better to add more miso and soy sauce.The recipe calls for a little less than one serving. Double the recipe if you want lots of sauce or serving to more people. Recipe by Ayapuchi

When I was poor, I had this a lot. It's easy to make.If you want to make something nice in not a lot of time, I recommend this.If you want a deeper taste, cut the tofu thinly. If you prefer a lighter taste, cut the tofu thicker. You can also eat it without cutting!Please adjust the amount of eggs according to the amount of people you are serving. Recipe by Mokako