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

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

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 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