I always make rice bowls with meat, but they started to taste even better after I started adding some tofu too.Feel free to use firm or silken tofu, I personally prefer to use silken.Sprinkle over some green onions at the end for a bit of colour.Top off the rice bowl with any sauce left over in the pan at the end.If the flavour is a bit too thin for you, feel free to add some soy sauce or mirin. Recipe by Ryo---ko

I used the carrots and firm tofu I had in the refrigerator, simply flavored with the mentsuyu sauce I also had on hand.An easy to eat salad that's just flavored with mentsuyu sauce. For 2 to 3 servings. Recipe by Kyoku

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

It takes time and effort to cook thickly sliced fresh daikon radish, so I used frozen instead.Using mentsuyu makes the flavoring easy too.Since frozen daikon radish soaks up flavors well, it is added later.Adjust the cooking time by watching how the color of the daikon radish changes.[If using fresh daikon radish:]Cut in half and then slice about 1.5 to 2 cm thick. Add it to the pan in Step 6 with the chicken wings. Recipe by KaHal

I love my mother's fried chicken recipe and asked her the seasoning but all she uses are mentsuyu and garlic!So I added sake and ginger to make it flavored the way I like.It's an easy recipe using mentsuyu.You'll have almost no dish washing to do as you use a plastic bag.It's convenient for bentos if you freeze them once fried. Recipe by rie373

This recipe brings out the delicious taste of fried vegetables.I wondered if mentsuyu would work for this.If using cherry tomatoes, remove the stem in Step 2 and do not cut in half!The taste of mentsuyu varies among brands, so adjust the flavor after adding the grated daikon.Other ingredients also work well in this recipe, like shishito, green peppers, red bell peppers, chicken, or minced chicken patties.Serve this with chilled noodles! Recipe by Sutekinigohanchan

I love the combination of mentsuyu sauce and butter, and use it in various dishes.Adjust the amount of bonito flakes to taste. For 2 servings. Recipe by Pon‐1224

I learned from a cookbook written by an author who looks 20 years younger than her age, that it is okay to eat yam skins, so I thought this up.I made a new discovery for once in a long time!Don't peel the yams! I can't say this enough. The skin seems to have a lot of nutrients, it stops the yams from becoming slimy, they can be eaten raw, so they cook through quickly, and it adds to the flavor of the yams! For 4 people. Recipe by Koutetsudaimajin

This is my family's udon noodle broth.Even I, who only ever buys the bare minimum when it comes to ingredients, had what I needed to make the soup broth.The meat and shiitake mushrooms soak up the delicious flavors of the broth.You don't need to measure the ingredients precisely. Adjust the concentration to your liking. You could add aburaage or other ingredients. The ingredients will cook through enough after bringing the saucepan to a boil. It's fine to turn off the heat immediately after bringing it to a boil.I served it with my DIY udon noodles Recipe by Myajima

A big packet of pork was a special offer so I bought it. I was wondering what sort of seasoning for the pork my sons would like... Recipe by Plus Nine

Parboiling carrots make them very easy to eat, and this dish is is full of nutrition.Adjust the taste depending on the concentration of the mentsuyu. I had excellent results using koji miso. Try varying this recipe with broccolini, spinach, kabocha, etc. Recipe by Tamagomachan