Served in almost every wedding reception in Indonesia. This dish offers you an enjoyable savory sweetness with a kick of sourness.

This simmered sea bream dish is a common meal in our home. Ever since my child was 2 years old, I've been mixing simmered sea bream in rice, and it's been a big hit.I recommend using red snapper because, as you know, it's easy to find and plenty delicious. Once you start cooking the sea bream, leave it alone! To get the glaze to shine, boil well until nice and hot in Step 6. Recipe by Chisora

I used to cook this at my old workplace.There's no need to add sugar as the pickled ginger already has sugar.You can replace the Tamari for normal soy however, Tamari gives a more mild flavor and brings out the umami (it'll take on a glossier sheen). Recipe by Toppogigaochan

I was fed up with salt-grilled saury, so I made this. The preparation is easy and it doesn't take long in the pressure cooker, so I always make this when saury is cheap.Pull the guts out slowly. It should come out easily. You can cook up to 4 fish with the amount of ingredients listed. Simmering after the pressure drops will give a rich finish. The fish will become shiny and looks delicious. Recipe by Manmarumauchan

Follow these three tips and you'll have a scrumptious dish that'll be loved by all.Tip 1. Pour hot water on the fish. It's an extra step, but it helps remove the odor and drains it.Tip 2. Add the fish once the sauce has come to a boil.Tip 3. Simmer in a short time. It avoids the filet from flaking and also prevents from becoming hard.I sliced one mackerel into 2, and cut them half. For 4 servings. Recipe by sachie mama

I thought up a side dish for bentos using the leftover eggplant in my refrigerator. For some reason, my grandmother back in my hometown really loves this eggplant dish, so whenever I visit home, I buy a lot of eggplant and make this for her.These also taste delicious if deep-fried and then simmered. They are slightly sweet. If you're not a fan of the sweet taste, you can make them without sugar and then adjust with sugar at the end. This time I only used eggplant, but it also goes well with pork. Recipe by Hotochan mama

Since I was young, my mother made this for my bento using meat and shishito peppers.When I tried making it with green peppers and potatoes, it was just as delicious!It's cooked thoroughly and is preserved in soy sauce, so it lasts and is also great for bentos.Using shishito peppers instead of green peppers is tasty, too! If you use shishito peppers, fry thoroughly beforehand to get rid of the bitter flavor! Please stir-fry the meat and shishito peppers with plenty of sauce.It's more delicious with Japanese beef, but if you use imported beef, use Japanese beef fat by cutting it into small chunks (which you can get at a butcher) and stir fry. The taste becomes milder. For 2-3 servings. Recipe by asaco*

This is a simple simmered dish that I made by combining ingredients I had on hand.I dont really have any. For 2~3 servings. Recipe by annnnn

I love boiled nagaimo yams with bonito flakes, so this time I made it with potatoes that I made in my garden.This is sweet and salty. Adjust the flavoring to your liking! For about 2 people. Recipe by Yagirinonegichan

I thought of a chicken recipe that would taste great but wouldn't dry out with time.You can use chicken thigh meat instead. Recipe by Raby

I posted this for my own reference. This recipe comes from a distant relative. I had the pleasure of having some with them, so I asked for the recipe and now I make this often with my added touches.Adding the mirin at the end gives a glazed finish. The meat is tender when done.In Step 1, it's best to cook both sides of the meat. Be careful, though, because if you overcook it, the meat is going to be tough.In Step 3, simmer it on a very low heat setting.I made my drop lid out of aluminum foil, so I made a hole in the center of it. Recipe by rie-tin

My mother taught me this recipe, which I have eaten since I was a child.You can make this easily if you use store bought croquettes.It's still good if you skip the mirin and just use sugar. But it'll taste better if you increase the amount of sugar in that case.These simmered croquettes also taste great when chilled.Making this with ground beef is also tasty.. Recipe by Yuuyuu0221