Just 1 Frying Pan!! Easy Soy Sauce Flavored Flounder

I wanted to make something with just a small amount of simmering sauce. When I tried simmering the fish in a frying pan, it came out delicious.Don't simmer the fish over high heat, but keep the it around medium when boiling for 15 minutes. Otherwise, the flesh of the fish will fall apart, so please be careful. Recipe by Rivarobauwau

I made this because I wanted to eat something with a rich flavor that would go well with rice.When you flip over the flounder, they fall apart easily so please be careful. If you simmer this for too long, it may become bitter or the liquid may completely evaporate, so be careful! Recipe by Madon

I bought this fish to use for my son's baby food, but it's well seasoned that adults can eat it as well.This flavor goes well with any type of fish that is meant for flavoring.The shochu gives the flavor a richer taste. Recipe by Bu-ba-ga-

I love this combination of flavors for all kinds of seafood, including squid. My mother used to make this for me when I was growing up.Make sure to pan fry it until golden brown, then flip over.Cod falls apart easily when cooked, so use a spatula.If the fish is very thick, put a lid on the pan to make sure it cooks through.You can use any kind of fish you like, but if you use salted salmon or other salty fish, reduce the amount of soy sauce. For 2 servings. Recipe by Chiton

I wanted to make an easy recipe for shrimp with mayonnaise sauce, because it's my child's favorite dish. You can eat tons of veggies since there's lots of sauce!I recommend using black tiger shrimp -- they're especially plump and delicious!To cook larger shrimp faster, cut it in half lengthwise after peeling and deveining. Recipe by Mayo

I think this is a very common recipe, but I wanted to upload a recipe on COOKPAD, so I tried making this.For the vegetables, I think anything is fine. Please use whatever you have in your refrigerator. Recipe by Tanshin funin no ryourinin

I wanted to eat cod stewed in soy sauce. Recipe by Xxxmeroxxx

These turned out very good. I was afraid they would have a heavy fish sauce taste, I marinated them for 3 hours. I couldn't be more wrong. They were crisp outside, tender inside, cooked through. Nice flavor that wasn't overpowering at all.I'm not a fan of frying, but these were so easy, and good, they will be on the menu more often. There seems to be a lot of steps, but I wanted everyone to see in reality how easy it is, and what to expect. So don't let the number of steps scare you off.

I made this recipe for my husband who doesn't like fish.It is a little tart because that's the way I prefer the dish but adjust the amount as you like. You could use swordfish or any kind of white fish or add bell peppers. Recipe by Ryo---ko

I make homemade shio-koji and soy sauce koji, so I try them with various ingredients.This dish is easy and delicious, so it's one of our favorites among the shio-koji /soy sauce koji recipes.First, spread the soy sauce malt on the amberjack fillets.They will have a rich flavor even if you don't leave them to rest.Be careful not to burn them. Recipe by Momora

Simple steak sauce Recipe by Yuujipapa

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

I cooked a simple and easy fish recipe🐠, the sauce is really flavorful.My family enjoyed it!😋😉Full Video 👉👉👉 https://youtu.be/g3VsJKmLnl8

Sweet, savory, spicy... All in one!

You can mix this into freshly cooked rice to make flavored rice. Serve in a bowl topped with finely chopped chives and an egg yolk for a pretty treat. It's even good topped over rice in a bento!! The savory simmered juices seep into the rice, making it delicious.This is suited for thinly sliced thigh meat, or any meat that does not contain a lot of fat. I suggest using cheap thinly cut offcuts. You can also turn this into ochazuke (tea or hot water poured over rice). If you can't find peppercorns, it's fine with just the ginger. In that case, add more. If you prefer a sweet and salty taste, add 2 tablespoons of sugar. Recipe by Hanamaruranchi

This is a popular dish in my house.Make sure to simmer on a low heat. When you are simmering them, be sure to turn the drumettes and the onions over so t the flavor gets into every part.This is well flavored, so if you prefer a lighter flavor, please adjust the amounts of the [☆ ] ingredients. For serving 3 people. Recipe by nasubeam

I'm sharing you a recipe of how ramen shops prepare their eggs.This is for anyone who would like to be able to eat ramen shop eggs to their heart's content♪.The point is to wait until the sauce cools completely to room temperature! Also, don't boil the soy sauce!Make sure to cook off the alcohol from the sake and mirin before adding the soy sauce. Recipe by Nanairo yotsuba

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

Use up leftover vegetables with this recipe.You don't have to use the vegetables listed here - anything goes! I just used the vegetables I had on hand. For 2 servings. Recipe by Rearea cheese

I bought some cheap cod fillets, so I made it on a whim.The fish prepping is very important! Recipe by MIKUpon17

I made these for a bento for a family outing. They're quite hearty.Fat will seep out of the meatballs as they cook, so besides the oil used to cook the onions, garlic, and ginger you don't need to add any to the pan.Adjust the seasonings to your taste. Recipe by RTP

I made this dish because I imagined a white fish sashimi would be perfect with fruity cocktails, which I love. The light flounder and the Gochujang sauce matches perfectly.I have nothing in particular. All you really need is flounder sashimi... Recipe by Yukanattsu

I adapted another one of my recipes!Wipe the surface of the cod dry before seasoning it with salt and pepper.Try this recipe with various white fish. For 2 servings. Recipe by bvivid

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

Ootoya restaurant (a cafeteria-style fast food restaurant) serves a dish like this, and its my favorite among salmon dishes. I created this recipe to enjoy a similar taste at home.At Step 3, you don't need to simmer the salmon for long. Recipe by milestone

In order to eat delicious ramen, I have no choice but to make it myself!!Prepare the toppings before boiling the noodles.After boiling the noodles, quickly add the toppings. It's a race against time! Recipe by KazenomachinoPeco

Recently, I have been properly measuring out the amounts for my favorite recipes.And it's proving to be harder and more bothersome than expected.I have uploaded the recipe as an explanation for others and as well as for myself.-Always put raw fish into boiling broth so the fishiness doesn't transfer to the broth.-The fish may fall apart easily, so make sure to put it into the pot so the pieces don't overlap.When making large amounts, cook in a large pot, or make in batches since it will cook quickly. Recipe by *ai*

I created this recipe because I wanted to eat foil-baked salmon which I used to eat at my parents' house.There aren't a lot of special tricks involved.This is an easy, delicious, and lazy dish. Recipe by Ryoutanchan

Since salmon was on sale today... I just thought this recipe up!Use plenty of grated cheese to make the flavor richer. Recipe by mackilon

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