Once, I was making bacon and spinach stir-fry, then I decided to add pasta. Now it's our family's standard fare.The soy sauce is added in two separate steps. For 2 servings. Recipe by Hinatano mama

I tried adding konbucha (salted konbu seaweed powder) or mayonnaise, but I wasn't convinced. This is the recipe I'm happy with.The taste of the pasta will differ depending on how salty the mentaiko or tarako is. If it's a bit lacking in flavor, add just a little shiro-dashi (soy sauce with dashi mixed in) or soy sauce. Recipe by *ai*

This was my lunch on a day I didn't have much ingredients in the house.I used king oyster mushrooms and maitake mushrooms but feel free to use any kind you prefer. You can add bacon, sausage or ham.If you use butter instead of olive oil, it'll have a rich finish. Recipe by Yumi`s cafe

I made this as soon as I found out that my husband loves meat sauce.After one bite, he told me that it's the best meat sauce he's ever had and that he'll never be able to eat any other meat sauce!My kids also love it.While simmering, use a wooden spatula to mash the tomatoes. You can also use whole tomatoes If using whole tomatoes, pass through a strainer. Recipe by Bireiai

I used to just add butter, but I've adjusted the recipe over several attempts.The pasta absorbs moisture as you're mixing it, so adjust just before you serve it.Also good with squid and mentaiko. For 2 servings. Recipe by Orancho

I had a craving for cod roe pasta!In Tip 3, you should add some of the pasta cooking liquid to emulsify the sauce! But you shouldn't add too much. There should be just enough water left on the pasta after draining it, so it drips a little bit!The sauce ingredients are 1 sac of mentaiko, 10 g of butter and 1 tablespoon of milk per serving, so the amounts should be easy to remember. Recipe by Kojima ponsuke

I tried to recreate the menchi katsu my mother used to make when I was growing up, when I became an adult. ...I always thought that menchi katsu were things you made at home. But when I talked to other people, they told me that they thought it was something you buy at a store.If you exchange the equivalent amount of cabbage for 1 of the onions, you'll have cabbage menchi katsu which are delicious too.When coating the patties in breadcrumbs, use one hand to dip them in the flour mixture, and the other to dip them in the breadcrumbs, to avoid getting the breadcrumbs all over your fingers.The menchi katsu are done when they make a sizzling sound if you squeeze them with your cooking chopsticks in the oil. Recipe by +pocopoco+

I don't use miso with dashi, so I've always made miso soup this way.The reason for turning the heat off at Step 2 is to prevent the ingredients in the soup from becoming over-cooked, which would make the soup too rich.The sake dissipates while cooking, so it's fine to serve this soup to children.If you are using miso with dashi already mixed in, you can omit the dashi granules.Adjust the amount of miso to your taste, but I recommend adding a little more than you're used to! For 2 servings. Recipe by Sarami19

I devised this recipe so that I can make it as soon as my kids say they're hungry. The milk makes the sauce very creamy, so they love it! There are no tricky flavorings, so it's foolproof too. It's a family favorite! Please give this creamy tarako spaghetti a try.I use a microwave pasta cooking container that I got at a 100 yen shop. It's all left up to the microwave, so it's really easy and I can get on with the other parts of the recipe! Once the pasta is cooked, speed is of the essence! It's a mix-and-go pasta, so it's great when you have no time to cook!(Recipe by Toiroiro)

I'm really into homemade noodles, since you can make them without any kansui (alkaline soda water). I like crinkled Chinese noodles, so I turned them into ramen. You can enjoy this in so many ways just by changing up the soup.To save some time and effort, and because there are so many delicious ones out there, I just store-bought soup. Soy sauce based soup has the least calories, so I recommend it for light tasting ramen. Recipe by 320coco

I got some mentaiko on sale, so I made this.Adjust the amount of soy sauce to your taste.I recommend using fresh lemon juice since it's more fragrant, but if you don't have it, bottled lemon juice is fine. Recipe by EnjoyKitchen

I've cooked this staple miso soup for years.Please use your preferred Japanese dashi stock. The taste varies depending on the brand, so add the amount to your liking. (We use "Hondashi" in our family.)Enoki mushrooms cook through quickly, but cooking them for longer makes the umami seep out and it's delicious. Recipe by Yuucchi mama