Sardines were on sale at the supermarket, so I made one of my husband's favorites - sardines simmered in soy sauce.Place the sardines in one layer in the pan, without overlapping them.I used a frying pan with a depth of 24 cm this time. *Basic tip: for blue fish, start with cold water. This way the skin doesn't tear. (For white fish, boil the liquid first)In Step 5,if you leave some of the simmering liquid, the flavor will be less strong. If you boil it down until the liquid is gone, the flavor will be stronger. Recipe by MORIYABAR

Since tofu sauce has a lot of nutrition, I wanted to optimize it even more while preparing the vegetables.Carefully press out all the excess water from the tofu.I avoided parboiling the spinach and carrots to preserve the nutrients as much as possible.If the taste is a bit weak, add a touch of miso. For 2 to 3 servings. Recipe by *Anna*

I can't get enough of simmered fish... I really love it. It's cheap . It's delicious . Let's eat Japanese restaurant-style food at home!Once the prep work is done, the rest is easy . Cover with a drop lid (otoshibuta), but not with a lid. Cook it instantaneously at a high heat. Cooking it with only sake further reduces the smell, and makes it even more tender . It should not take more than 15 minutes . For per one whole cod. Recipe by pegupepepe

The healthy, yummy and a quick meal

I used to hate veg like most kids and my mum would put bechamel sauce on all of them so that I would eat them. I find these a gourmet delicacy that can be achieved with such basic ingredients.

I wanted to do something different than what I usually do with our salmon, but none of the recipes I came across really struck a chord for me tonight. So, I came up with something myself. Turned out amazing!

Creamy banana pepper tomato sauce with spinach

This simmered sea bream dish is a common meal in our home. Ever since my child was 2 years old, I've been mixing simmered sea bream in rice, and it's been a big hit.I recommend using red snapper because, as you know, it's easy to find and plenty delicious. Once you start cooking the sea bream, leave it alone! To get the glaze to shine, boil well until nice and hot in Step 6. Recipe by Chisora

Here, the tuna cheek/jaw part is also sold, whole, in a U-shape. We cook the whole thing and not just the fillet of cheek (grilled in charcoal or in a pan or in soup). It’s delicious!Above picture is just a part of it, and the rest is in the following picture.

I often used to make this dish when I lacked vegetables in my diet.The cooking time for spinach and shimeji mushrooms is just an estimate, so drain quickly when they have cooked.Drain the water well in Step 4. The flavor will be diluted if you don't do so. Recipe by Mizorecchifan

I made a new variation from my usual butter-sautéed spinach.Taste it and add salt if desired. For 2 servings. Recipe by *Anna*