Ong Choy is one of my favorite Chinese vegetables! When its crispy texture meets the oyster sauce, oh, so yummy! (I think the Oyster sauce makes everything tastes good...)

I won a contest to become a tester for a brand of mentsuyu, so I tried making this. There's soy milk miso soup, so I thought that soy milk soba dipping sauce should work too - and it was delicious! I thought I'd try milk first, but that has a character that doesn't really go well with this. I think that soy milk just goes better with Japanese ingredients. I don't have special bamboo plates for cold soba, so I just used a sushi rolling mat under the soba noodles and used tea cups as dipping cups... I apologize for the makeshift arrangement.Make with soy milk and not milk! Recipe by ochikeron

4

This is Eirin Lee's super delicious all-purpose sauce! I rely on her recipes often, and since this was introduced on TV recently, I added some variation and posted it here.Be sure to add the sesame oil and the jam at the very end. Homemade yangnyeom ganjang will last for 2 weeks in the fridge. The ichimi chili powder determines the degree of spice. Korean red chili pepper is milder than the Japanese type, so you can use 3 times as much. Recipe by Sweet821

I prepared the chicken for freezing to use in bento boxes. With this recipe, my bento box preparation in the morning became much easier.Rather than cooking the chicken first and then freezing it, I thought freezing it and then cooking it just before packing it in the bento box would make it more delicious, so I came up with this recipe.The sauce contains soy sauce, so it may burn easily.To make sure the chicken cooks through completely, cook slowly over low heat.(If it looks like it's going to burn, turn off the heat and let it finish cooking in residual heat.) Recipe by Hokkori-no

This is a different version of my "Sautéed Pork with my Special Sauce"with chicken thighs.In Step 1, marinate the chicken in the special sauce for a long time to give the chicken a good flavour.Omit the shichimi spice for children. Increase the amount for grown-ups! Adjust the amount to suit your taste (adjust the amount of the grated garlic too.) Recipe by Hokkori-no

I love "Shirotabi-kun"'s sweet & sour noodle sauce and I wanted to use it for burgers. I wanted to make this recipe with my amazing tofu burgers!!The tofu I used here is Philippine tofu. It contains very little water, so it is almost like okara. If you use Japanese products, adjust the texture by adding water or bread crumbs. Sorry for the trouble! Recipe by Nooko

Main dish to be served with rice, quinoa, couscous, or pasta.

A copy-cat recipe from a bottled yakiniku sauce.You can easily change the taste with shichimi sauce.My kids don't like spicy food, so I used just a bit. But for adults, you can use a good amount. Recipe by Hokkori-no

My family loves this chicken breast with orange sauce because the chicken is well-seasoned and has a fragrant orange aroma.

This is a recipe that I've been using ever since I started cooking.My kids love it, so I posted it here to teach it to them some day.For the chicken, breast or thigh meat is fine. If you have a lot of vegetables, I recommend doubling the green onion sauce. For 4 servings. Recipe by SYNDY