I used store-bought mentsuyu sauce to season the chicken before cooking and was surprised that inexpensive chicken breast becomes tender and delicious. If you use 3x concentrate mentsuyu, you won't need dipping sauce.Slice the chicken breast thinly on the diagonal. I recommend not omitting the ginger. For 2 to 3 servings. Recipe by Usshi

Our family's proud fried chicken recipe! On January 31, 2011, it became a hot topic with 1,000 people! Thank you so much (T_T)The origin of this recipeI created this aiming for juicy fried chicken.

Using mentsuyu makes this dish super easy! You can use either chicken katsu or pork katsu. Fried cutlets simmered with egg are delicious, too!

I tried many, many times to make delicious fried chicken without using store-bought fried chicken seasoning.When you're coat chicken with katakuriko, put 2-3 chicken thighs in an inflated plastic bag and shake them right before frying. This way, the chicken will get coated with just the right amount of katakuriko and it'll come out crispy and juicy. Recipe by *3103*

This is part of my easy rice bowl series using mentsuyu! If you have fried pork cutlet (tonkatsu) ready, you can make this quickly.About this recipe:Following my gyudon and oyakodon recipes, this is another easy rice bowl using mentsuyu. As long as you have mentsuyu, the flavor is set, so I often make this as a quick meal.

I made this for Christmas this year. I was looking through the ingredients in store-bought sauce and realized that mentsuyu could be used to season roasted chicken.If you have the time, marinate for as long as possible, overnight is the best. Let the flavors settle in at least for an hour. However, if you top with the sauce you can get it to work out.Adjust the baking time and brown color accordingly, so it cooks through to the center. Recipe by Lesser Panda

I previously uploaded a recipe titled [Inexpensive & Filling Chicken Breasts! Juicy Fried Chicken]. I took this and reduced some of the ingredients slightly and then made it into an easy-to-freeze amount. If this recipe makes too much for you, then half everything.Since this is for bento, if you're worried about the garlic, then just add a small amount in or you can completely omit it all together.You add in shichimi spice, but it's just an accent, so it's not going to be overly spicy.Adjust it if your children are going to be eating this. Recipe by Hokkori-no

I made my own version of a recipe I saw on a cooking programme. It's also nice with chicken breast.Seefor how to make sweet and sour soy sauce.Add as much doubanjiang as you like. Recipe by Yuuyuu0221

Deep-frying tofu is too much work, so I shallow-fried the tofu. I made it because I wanted to recreate a dish I used to have at a Japanese pub.It's a shame that I didn't have 'momiji oroshi' (spicy grated daikon radish) this time.You only need to fry the top and bottom of the tofu pieces at Step 3. You don't have to fry the sides.It's also delicious with 'momiji oroshi' (spicy grated daikon radish).I recommend eating this with cooked soba noodles. They're pretty tasty together. For 2 servings. Recipe by Karupinetto

I often prepare this dish for my family, but they don't know how easy this is to make.You only need a small amount of salt and pepper.Make sure to lightly dust the chicken with katakuriko before browning.Since I'm lazy, I don't peel the daikon before grating. It's easier and bulks up the dish.Just be sure to wash it well. Recipe by tama-ma

I watched a recipe from a cooking channel called New Scandinavian Cooking, and the technique grabbed my interest. So you pan-fry pieces of chicken in medium heat while adding a circular, thick stone on top of them. That way, the chicken would cook faster. I used that method (I used a thick circular marble about 20 cm in diameter) and it took about 10 minutes. The result is tasty and yummy! I modified the original recipe according to our preference.

My hometown of Usa is next to Nakatsu, in Oita prefecture. Usa is known as "the place where fried chicken originated".My father loves fried chicken and I originally learnt this fried chicken recipe from him.You can use 1/2 teaspoon of shio-koji (salt-fermented rice malt) which is so popular right now plus 1/2 teaspoon of and salt instead of 1 teaspoon of salt.Deep-frying the chicken twice makes it extra juicy. Recipe by nyajirou