Because storebought mentsuyu doesn't have a strong umami flavor, I made this homemade mentsuyu using mackerel flakes. They are used for a very strong umami flavor to make soba dipping sauce.The mentsuyu noodle dipping sauce you get at soba restaurants uses mackerel flakes; that's why it's so tasty. These flakes give out so much umami flavor.If using this as mentsuyu, make sure to dilute as follows:Pouring sauce - 1 part all-purpose soy sauce : 4 - 5 parts waterDipping sauce - 1 part all-purpose soy sauce : 2 - 3 parts water. Recipe by FarmersK

I came up with this recipe when I didn't have sesame paste, but it turned out to be creamier and more delicious than sesame sauce made with sesame paste. For about 90 ml. Recipe by FarmersK

I bought some sauce onions intending to simmer them in balsamic vinegar, but I didn't have enough vinegar, so I adapted a recipe for Italian onion sauce I saw in a booklet.Add salt sparingly at the end while tasting the sauce. Cook over low heat so as not to burn the sauce. I recommend using a thick-bottomed pan. For one 500 g jar full. Recipe by Brandy

Previously, I posted a garlic-based tomato sauce, but after making many different kinds of sauces, I felt that this sauce is also pretty good.Simmering the canned tomatoes gets rid of the metallic smell and enhances the tartness and sweetness of the tomatoes. Recipe by takkytake.

This really is a sauce that goes well with anything. I use it with cold tofu, boiled pork or chicken, fish meuniere, karaage, salad, boiled tofu, and shabu shabu.You can increase the amount of Japanese leek and ginger if you want It also tastes good if you add some minced garlic. If you don't have any doubanjiang, you can use ra-yu instead! Since this contains leek, it doesn't keep for very long (2-3 days). So it's probably best if you make it when you need it. Recipe by Heartful Kitchen Rei

I stumbled upon this flavor by mixing together some seasonings while relying on my intuition!Since this is pretty easy, I don't have any hints in particular.Just be careful not to injure your fingers when grating the onion and garlic. Recipe by mm00gg

This sauce is an amazing condiment and will go very well with chicken rice or pork belly.

There are so many different steak sauces available in supermarkets, but the kinds containing onion and garlic are pretty standard.Adding balsamic vinegar and mirin rounds out the flavors in this sauce, making it even more satisfying.I also recommend this steak sauce as salad dressing or with roast beef! Recipe by hf370418

I had cubed steak at a friend's restaurant, and I couldn't forget the taste of the sauce. So, through trial and error, comparing it to the original, I came up with my own version!As long as you remember the ratio of 2:1:1 for the soy sauce, sake, and mirin, respectively, you could make this in small amounts or adjust the amount of onion to taste. The garlic is optional. If you let the sauce cool and sit overnight in the refrigerator, the onions will lose some of their sharpness ♪ Recipe by RIE5839

I wanted to come up with a healthy and light side dish using carrots, so I added some vinegar and soy sauce. It was tasty, and became even more fragrant with the ground sesame seeds.Be sure to mix the boiled carrots into the ■ ingredients immediately after they are cooked. If they are already cool, they will not absorb the seasoning as well. Recipe by FarmersK

I hate having to remember recipes, so I just cook up a batch of this and have it on hand.I use this sauce in basically everything I cook. Feel free to add sugar, thin it out with water, etc. and you'll find there are so many things you can make with it. With this amount, you'll probably use it up pretty quickly, so there's no need to freeze it. Recipe by Team yokin

This sauce is indispensable and improves your home cooked meals.If you make it with new harvest sweet onion you can use the sauce right away. Otherwise let it rest for 2-3 days, which lessens the harsh flavor of the onions, but I can never wait. It can be used as salad dressing, as hamburger sauce, and many other ways! You could "age" the sauce in the refrigerator, it will keep for 2 weeks. Add it to curry for a secret flavor boost. Recipe by MyDining