All-Purpose Scallion Sauce

I always thought it was a waste to throw away the green part of a leek, so I always make it into this leek-miso paste. It keeps in the refrigerator for about 10 days, and can be frozen too.The keys are to stir-fry with sesame oil and to add bonito flakes. I used pre-grated ginger and ra-yu spicy chili oil, but if you don't have them you can use finely chopped garlic and doubangjiang or finely chopped red chili pepper; stir-fry in the sesame oil, then add the leek later. It's easy and delicious! Recipe by Kouchan mama

I hate having to remember recipes, so I just cook up a batch of this and have it on hand.I use this sauce in basically everything I cook. Feel free to add sugar, thin it out with water, etc. and you'll find there are so many things you can make with it. With this amount, you'll probably use it up pretty quickly, so there's no need to freeze it. Recipe by Team yokin

Since last year, I've been measuring out well-received recipes that I used to make without measuring.I'm recording them here for myself and for my friends.If using store-bought men-tsuyu, refer to the dilutions mentioned in Steps 4 and 5. Otherwise, the taste will be different. Be sure to thoroughly squeeze out excess water from the vegetables before combining with the sesame sauce.I recommend combining the vegetables and sauce right before serving. Recipe by *ai*

Dress salad, steamed chicken, cold tofu etc. with this all-purpose sesame sauce. Make a lot and store it in a fridge. No additives, so it can be a save sauce for children!#Japanese #Chinese #Sesame #vegan

All the teriyaki style dishes I make tend to have this flavor. It goes well with just about anything!!Before you add this sauce, wipe excess oil from the pan with paper towels. If there's too much oil in the pan, the sauce may separate.Double or triple the sauce, depending on its use. Feel free to modify the amount of doubanjiang. Recipe by Haranouenoponyoponyo.

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

This is a namul sauce that I make whenever I have a lot of Japanese leeks. I started making it to mix with steamed chicken and chicken ham, or to sprinkle on top of them, but you can use it in many different dishes.The Japanese leeks become wilted after letting them rest for a while, and they make the sauce soft and thick. Recipe by Mimato

I made this fish sauce so that even those who don't like regular fish sauce can enjoy it. It's a strong flavored fish but you'll get used to it, it will become delicious, and you'll want to have some more. This sauce is perfect if eaten with fresh spring rolls or fruit salad.You can substitute the lime juice, honey, and Tabasco for lemon juice, sugar, and doubanjiang, but the taste will be completely different, so please find a flavor that you enjoy. If you're not a fan of spicy foods, you can adjust the amount of Tabasco. This recipe is a bit spicy. Recipe by Heartful Kitchen Rei

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

There's always various sauces and seasonings on the table at Vietnamese restaurants. So, I tried making something that combines all of the flavors in one.After handling the red chili peppers, be sure to wash your hands before touching your eyes. If you don't, you're in for a lot of pain!You can store it in the refrigerator for some time. Recipe by Nooko

I came up with a great way to use regular vinegar & sesame sauce. By adding just one seasoning, you can do so much more with it. You can just eat it with fried food, or you can use it to season stir-fries and Japanese dishes!Step 1 is an important step when you use mirin. Not only are you boiling away the alcohol, you are also bringing out its flavor. This extra step is very important!*Depending on the saucepan, using high heat might cause the alcohol to catch on fire like a flambé, so cook on medium heat! Recipe by Mizkan

I improved a recipe I have been using for a long time.Serve with "Soft Boiled Pork""Salted Chicken Karaage"and "Youlinji".If you prefer a stronger taste, add more soy sauce. Recipe by Yuuyuu0221