I had some aromatic veggies that I wanted to use and I wanted to make a basic Japanese recipe. This dish is now a regular dish in my home that is rich in flavor and simple to make!Vinegar gives a rich flavor to this recipe that has a simple, basic flavor. This cooks quite quickly, so you can even use this in a bento. Recipe by kebeibiko

I always eat sashimi with wasabi soy sauce, but I wanted something more refreshing for the hot summer days, so I came up with this umeboshi bonito soy sauce.Adjust the seasoning for the sauce depending on the umeboshi plums. Recipe by Hokkori-no

I had some reasonable sardines, but I wasn't sure what to do with them with the cooking ingredients I'd bought. My mother taught me how to make this Japanese dish from these ingredients.Sardines fall apart pretty easily, so simmer on low heat.If you are put off by the idea of preparing fish, buy filets. Recipe by icucu

I made this for my husband who loves garlic. It's something that's easy to make in just one frying pan.At first if you brown the chicken without moving it around you'll be able to add a glossy sheen to its surface while getting rid of the meat's gaminess.This recipe is very simple, just simmer in one frying pan! Simmer using sake, so the meat softens in a short amount of time.Plum and garlic go well together! It adds a punch to chicken, which be bland at times! Recipe by sweet_dolphin530

I first made it when my child was in kindergarten from a cookbook by Katsuyo Kobayashi. Since then it's been a family favorite. With time, the original recipe was modified to suit our family's preference.This will keep for 2 to 3 days in the refrigerator.You can cook potatoes in the leftover cooking liquid, or simmer some boiled eggs in it, and so on. The sauce has a lot of flavor, so don't just throw it away! Recipe by Kimiko

I was becoming concerned about my family and my own weight, so I thought of a healthy dish using parchment paper I received as a recipe tester. This is a dish that can be made without oil and is soy sauce-flavored to the parchment paper and the microwave.Chicken tenders and non-oil cooking for a healthy dish. Recipe by Kurinika kitchen

This is our family's regular dish.-If the umeboshi is popping out, the chicken will spit when it's being fried. To prevent this, make sure to press it down and dredge well.-The chicken won't cook thoroughly if the oil is too hot. So, make sure it's just the right temperature. Recipe by Yuuyuu0221

I love the combination of chicken, umeboshi and shiso leaves, so I thought up an easy recipe that uses all three.I use pretty sour umeboshi, so if you have sweet umeboshi use less mirin.In Step 2, if you want to make it more sour, add more umeboshi, and if you want it sweeter add more mirin.If you add more shiso leaves than called for in the recipe it will become even more aromatic, so I recommend it. Recipe by Milis

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

This is a basic recipe.If you don't have a pressure cooker, adjust the amount of water till it just covers the ingredients, and boil it on a low heat with a small lid resting directly over the ingredients. Recipe by Morihan

I made this sauce for swordfish and it turned out really delicious, so I decided to try it with chicken. It was so tasty that I also added my favorite avocado.※ I used an umeboshi that was lightly salted and sweet. Be careful about the salt content if you use a heavily salted umeboshi.The umeboshi fruit will stick to the frying pan, but since it adds an accented flavor, add it to the dish. Recipe by Ayumeshi

I wanted to make a dish that would get my appetite going.If you don't have a pressure cooker, simmer for about 1 hour. Increase the amount of water to cook so that it won't burn. Recipe by Naopa-ku