Sardines Simmered in Soy Sauce

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

This is something I often ate that was made by my mother.When she taught me the recipe I found that it was simple and was just a matter of putting everything into a pot and stewing.Make sure to use crystal rock sugar (this recipe won't work well with other types of sugar).1 cup of sugar might make the dish a bit too sweet, since the flavour should be subtle. I use about 3/4 cup but you can adjust the amount to your preference.I recommend making the dishes described in the recipe in this order:Chicken -> daikon radish and thick fried tofu -> taro roots and konnyaku. For 4 servings. Recipe by Meso

I like mackerel simmered in soy sauce rather than miso. When I used to work full time in an office, I loved the 'mackerel set lunch' offered at a local restaurant. I recreated the flavor of their simmered mackerel.If you add the mackerel after the cooking liquid has come to a boil, it won't be fishy.Reduce the cooking liquid to about 1/3. I always feel like the fish haven't been seasoned enough whenever I don't cook down the sauce. Recipe by Pukuttopukumaru

I was given tons of sardines, and I wanted to make delicious dishes with them!So I made my favorite Nanban sauce dish with them !Maybe I shouldn't say this myself, but they are incredibly delicious, and I couldn't believe myself!You can use a frying pan as you fry the sardines with plenty of olive oil!!This dish is also delicious with horse mackerel instead of sardines.You definitely need to add canned tomatoes!I used cornstarch since we run a cake shop, but you can use katakuriko or plain flour instead! Recipe by youerika

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

The ponzu sauces adds a nice flavor. Why not trying simmering pacific saury when you get tired of grilling it? It's also delicious with yuzu ponzu sauce. This was our dinner one day: Yu-dofu (hot tofu) and the main, this simmered pacific saury as a side dish, and rice mixed with umeboshi.There's no need to simmer pacific saury until the bones are soft as you would sardines, so you can stop cooking it when it's flavored.The fish is very soft, so don't simmer over high heat. For 2 servings. Recipe by Nanamama

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

... and serve with spinach and avocado. Perfect dish for college life

Can be made simply and quickly.I just use whatever I have at home.Our family loves butter. I add a little of it to everything.If you like, adding garlic is also delicious.The key is to bring the sugar and mirin to a quick boil to develop the sweet flavor.Butter and scallops really go well together. Recipe by Hotate ryoshi no okkaa

My mother taught me this recipe.If you add the stalks of the spinach into the boiling water first, then the entire bunch will be done parboiling within 20-30 seconds. Recipe by Yuuyuu0221

My son doesn't like raw skipjack tuna, so I made this with his favourite garlic sauce. He gobbled it up.It will dry out if you cook it completely, so avoid overcooking. Do your best! Recipe by SORAKH

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

Small fried bean curd skins and tofu were cheap so I tried making this with them.You don't have to drain the water from the tofu. If you choose a pan in which the bean curd pockets fit exactly, they won't fall apart and will look great when done. A frying pan may work too. If you pile the pockets up high on a big plate and pour the shiny smooth sauce over it, it will be a very eye-catching dish. I can usually make this in under 30 minutes. Recipe by Chako@hokkaido

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

This is a family favorite that I often make with some delicious genovese sauce. Thank you "Jonlīkukkā" for a magnificent recipe!Adding curry powder helps to get rid of the gaminess of the fish. I instructed to use mayonnaise so that the skin side will catch the panko well, but it's really up to you. This dish is lower in calories since the sardines aren't deep-fried, and the nutrients that usually dissolves in the oil are stay packed inside the sardines. The genovese sauce works as an antioxidant, too, which makes things even better. Recipe by miyuki12

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

I wanted to have salmon in cream sauce, but I was concerned about the calories. So I used soy milk to make to it healthier.Steam-cook the vegetables so that the moisture comes out before adding the soy milk.Don't let the soy milk boil.This is delicious made with chicken thighs or wings. Recipe by Goma choco

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

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

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 received kombu ponzu sauce.If you want, you can garnish with green onions.♪ Recipe by shinyui

This dish really represents Hokkaido! Every Hokkaido native has grown up with this dish. It's warming and filling regional favorite.You can make this in a pan or in an electrical griddle. Just use the same procedure and reduce the amount if needed, you don't have a lot of washing up afterwards, and it's so easy. For the version in the photos, I used a small tabletop pot.If you use an electric griddle, more moisture will evaporate so it will be like a stir-fry. For 4 to 5 servings with a generous amount of miso sauce. Recipe by Mirunesan

I worked hard to find a versatile flavor that can be used in different dishes.Kurumabu are rehydrated easily if left in broth, but I think they get bigger when they're simmered slowly.Might as well make it bigger and enjoy it when it's as plump as it can be.Adjust the amount of soy sauce and ginger to preference. Recipe by Piyonofu

Mackarel tuna day ✌😁

Just trying to balance our protein intake. So, today we will have fish.

I made my husband's dinner using 1 chicken thigh left in the fridge.The time it takes to brown the chicken is not included in the 10 minute cooking time To simmer, use a small frying pan, so that the chicken fits perfectly. When making double the amount of chicken, use double the amount of sauce, and use a frying pan large enough so that 2 chicken thighs will fit. This time, I used store-bought grated garlic Please adjust the amount of garlic to taste. Recipe by Totono mama chan

I made a side dish for breakfast with asparagus, which was on sale.If you have a non-stick pan, add butter before switching on the heat. If you are using an iron cast pan, add a little oil to the heated pan, add the asparagus and then the butter. This will prevent burning. For 2 servings. Recipe by Karupinetto

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