I love my mother's fried chicken recipe and asked her the seasoning but all she uses are mentsuyu and garlic!So I added sake and ginger to make it flavored the way I like.It's an easy recipe using mentsuyu.You'll have almost no dish washing to do as you use a plastic bag.It's convenient for bentos if you freeze them once fried. Recipe by rie373

I used store-bought mentsuyu sauce to season the chicken before cooking and was surprised that inexpensive chicken breast becomes tender and delicious. If you use 3x concentrate mentsuyu, you won't need dipping sauce.Slice the chicken breast thinly on the diagonal. I recommend not omitting the ginger. For 2 to 3 servings. Recipe by Usshi

I often prepare this dish for my family, but they don't know how easy this is to make.You only need a small amount of salt and pepper.Make sure to lightly dust the chicken with katakuriko before browning.Since I'm lazy, I don't peel the daikon before grating. It's easier and bulks up the dish.Just be sure to wash it well. Recipe by tama-ma

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

I made this for Christmas this year. I was looking through the ingredients in store-bought sauce and realized that mentsuyu could be used to season roasted chicken.If you have the time, marinate for as long as possible, overnight is the best. Let the flavors settle in at least for an hour. However, if you top with the sauce you can get it to work out.Adjust the baking time and brown color accordingly, so it cooks through to the center. Recipe by Lesser Panda

I cooked this dish just because the expiration date of the tofu was approaching.There are no tips or helpful hints.The seasoning is only mentsuyu, so it's very easy!It might be good to sprinkle chopped green onions on top if you like. Recipe by Odorubiwacchi

I made a pork cutlet rice bowl for my lunch box several times in the past, but the rice got soggy and unappetizing. So I created this recipe that cuts down on the water.Perhaps this is more like an omelet with slabs of pork cutlet. Recipe by Shijimi24

This is our family's favorite sauce for quick rice bowls, such as katsu-don or oyako-don.For 1 serving, combine 50 ml of water, 1/2 teaspoon of dashi stock powder, 2 tablespoons of mirin, 1 tablespoon each of soy sauce and sake. Pour in the beaten eggs in two batches for a fluffy texture of soft cooked eggs.You can transform leftover katsu into another dish. Apply this recipe to make oyako-don or various egg dishes. Recipe by Naomoka

I always make rice bowls with meat, but they started to taste even better after I started adding some tofu too.Feel free to use firm or silken tofu, I personally prefer to use silken.Sprinkle over some green onions at the end for a bit of colour.Top off the rice bowl with any sauce left over in the pan at the end.If the flavour is a bit too thin for you, feel free to add some soy sauce or mirin. Recipe by Ryo---ko

Deep-frying tofu is too much work, so I shallow-fried the tofu. I made it because I wanted to recreate a dish I used to have at a Japanese pub.It's a shame that I didn't have 'momiji oroshi' (spicy grated daikon radish) this time.You only need to fry the top and bottom of the tofu pieces at Step 3. You don't have to fry the sides.It's also delicious with 'momiji oroshi' (spicy grated daikon radish).I recommend eating this with cooked soba noodles. They're pretty tasty together. For 2 servings. Recipe by Karupinetto

My wife requested I make this.The crabstick and mentsuyu sauce gives this great flavor.To make the omelette fluffy, add water. Recipe by hitkat

I use tonkatsu ( Fred pork ) for this dish from my another recipe