Not much back story here. I use this sauce on dishes like my "Fusion Kamatama Udon".

I learned this from a friend who is a great cook, and have been using it every since. I modified the amounts so that it's easy to make.If you store the sauce in an airtight container in the refrigerator, it will keep for a long time, so there's no need to worry about a best-by date.Combine with sugar and reduce to make a sweet-savory sauce. Add vinegar to make a dipping sauce for gyoza dumplings. Dilute with water, add a little mirin and salt and bring to a boil to make a noodle soup for udon or soba. You can use it generously in simmered dishes as well. Recipe by Kinakorin

My mother learned this recipe ages ago from a TV program, and passed it down by word of mouth. Every since I've been making it regularly. You can buy dashi soy sauce, but it's hard to figure out how concentrated they are, plus they often have preservatives, so I no longer buy the market brands.The key is to let it rest overnight before straining it. If you strain it too early, the umami of the bonito flakes won't transferred to the soy sauce. It's a waste to throw away the strained off bonito flakes, so eat the remains as a rice accompaniment or tsukudani (simmered in soy sauce). I did make tsukudani but I forgot to take a photo. Recipe by Otsuji

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

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*

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

I love tuna and mayonnaise, and thought it might be tasty with pasta too.Mix the pasta rapidly as soon as you add to the frying pan, and turn off the heat immediately. If you let it cook too long, the pasta will get dry, harden, and may stick to the pan. If it does stick, drizzle a little more olive oil and toss. For 1 serving. Recipe by Nanaiku

Let's eat komatsuna! Recipe by Misa cafe

If you use shiro-dashi, it will create a lighter color for a beautiful result. I also tried making it with light soy sauce. It's similar to a non-oil marinade? That's the image.You can optionally add sliced chili pepper to the nanban sauce. I didn't add it because I wanted my children to eat this. Using about 1cm of oil when frying the fish should be enough so that it doesn't become dirty after the first use. If you prefer tender vegetables, microwave them to soften them before using. Recipe by kouayaa

I thought up various sauces that would go well with roast beef, and came up with this all-purpose one.This sauce keeps for about a month in the fridge. Recipe by FarmersK

I recreated the richly flavored yakisoba like the kind sold in food stalls with tons of veggies.I recommend using spring cabbage.If you have squid flavored tempura crumbs, they're the best. Recipe by FarmersK

I wanted to come up with a healthy and light side dish using carrots, so I added some vinegar and soy sauce. It was tasty, and became even more fragrant with the ground sesame seeds.Be sure to mix the boiled carrots into the ■ ingredients immediately after they are cooked. If they are already cool, they will not absorb the seasoning as well. Recipe by FarmersK