Using Mentsuyu! Perfect Ratio for Katsudon and Oyakodon!

Using mentsuyu makes this recipe easy. The way you cook the eggs gives it a restaurant-quality taste!The origin of this recipeMentsuyu is indispensable not only for noodles but also for simmered dishes and rice bowls!

I always do it this way.The egg whites and egg yolks cook at different temperatures, so I used that to make this. This is the same method as egg-drop soup. And the timing is important too. Recipe by Silvy1978

I've always made it this way.No hints at all! It's pretty easy. Recipe by Silvy1978

The only seasoning is mentsuyu! Quickly make a dish using store-bought pork or chicken cutlets. The origin of this recipe: I used mentsuyu to easily finish off store-bought cutlets.

I wanted to make a delicious egg dashimaki with mentsuyu.Practice makes perfect. Recipe by Silvy1978

Using mentsuyu and sake makes the stir-fried udon smooth and not sticky. On June 9, 2009, this became my 24th featured recipe. Thank you!The origin of this recipe: At our house, we always season with mentsuyu instead of soy sauce or other sauces. It's really delicious!

Transform regular supermarket broiler chicken into the taste of premium free-range chicken! You can also adjust the onion's texture to your liking! Let me share this magical recipe with you.The origin of this recipeThis is a research report.

I recreated the taste of an Osaka katsudon restaurant. You can make it with a measuring spoon. The ratio is 2 parts dashi broth to 1 part each of mirin and soy sauce, with a little sugar. The origin of this recipe: In the past, when I made katsudon at home without much thought, it turned out bad and was inedible. I really wanted to know the restaurant taste, so I researched a lot and arrived at this golden ratio. It truly tastes like the restaurant version. Since I started making this, I stopped eating katsudon when dining out.

★★★ Hall of Fame Recipe ★★★18,000 reviews ★This is it!! Sweet and savory oyakodon with soft eggs＊The origin of this recipeA classic taste in our home＊

Comfort food :)

Oyakodon is a masterclass in umami. Oyakodon, meaning “parent-and-child bowl,” is Japan’s ultimate comfort food—a savory, simmered mix of tender chicken, soft-cooked eggs, and sweet-salty dashi broth, all nestled over warm rice. It’s a one-bowl wonder that’s as cozy as a home-cooked hug, proving that simplicity and depth of flavor can go hand in hand.• Watch the full video on my channel (link in profile)

Oyakodon is chicken and egg over rice.It’s a very popular lunch menu in Japan.Recipe video:https://youtu.be/c5ufXW4yABE

Juicy and tender chicken breast made easy with mentsuyu! Add the eggs in two parts for a soft-cooked finish.The story behind this recipe: I’m not a fan of thigh meat, so I first tried cooking with breast meat to make it delicious! I love mitsuba, but my kids don’t seem to like it (haha). Feel free to use your favorite greens like kaiware!

This is an easy mentsuyu. It's much cheaper than buying it!If you don't dilute it, it can be stored in the refrigerator for 1 month. Recipe by Cooking S Papa

I'd like to add an extra roasted sesame on top of it.

Are you a soy sauce fan? A sauce fan? Or a mentsuyu fan? Give it a try! This recipe is made on a hot plate. The origin of this recipe: As someone who likes to keep things simple, mentsuyu is a must-have for me.

Season easily with mentsuyu! Enjoy delicious stir-fried udon with the aroma of sesame oil. The story of this recipe: I made stir-fried udon!

It's easy to make and delicious, so I eat it often.The origin of this recipeI arrived at this seasoning after much trial and error.

Not quite soy sauce, not quite Worcestershire sauce... a slightly more refined stir-fried udon (´∀｀) using leftover vegetables from the fridge. Kamaboko or chikuwa also go well with this dish.The origin of this recipe: I used to frequent a small karaoke place as a student, and their stir-fried udon was exactly to my taste. I wanted to recreate it at home (´∀｀). Unfortunately, that karaoke place is no longer around, so the original is no longer available (ＴДＴ).

This is my family's udon noodle broth.Even I, who only ever buys the bare minimum when it comes to ingredients, had what I needed to make the soup broth.The meat and shiitake mushrooms soak up the delicious flavors of the broth.You don't need to measure the ingredients precisely. Adjust the concentration to your liking. You could add aburaage or other ingredients. The ingredients will cook through enough after bringing the saucepan to a boil. It's fine to turn off the heat immediately after bringing it to a boil.I served it with my DIY udon noodles Recipe by Myajima

This is an old, family recipe. Make sure you don't beat the eggs too much! Also, before pouring in the egg, taste the sauce so you can adjust the flavor as needed. Makes 1 serving. (Recipe by Eiyoushino)

I learned this recipe from my mother.When my mother makes this, she makes sure to evaporate the alcohol and lets the broth rest before use, but I'm pretty lazy and cut corners (haha).Commercial mentsuyu is pretty concentrated, but I prefer a lighter version -- that's why I came up with this recipe.Pay attention to the heat and the time while making this.It's common sense but, use high quality bonito and kombu for a better flavor.If you use high quality ingredients and carefully make this, you'll be able to produce a delicious concentrated sauce that'll blow the cheap commercial variety right out of the water! For standard, simple ratios. Recipe by *ai*

With a little extra effort, you can make a chicken and egg bowl with tender chicken and fluffy eggs. The origin of this recipe: I wanted to enjoy affordable chicken breast in a tender way. I use this extra step when making dishes like oyakodon and chicken curry.

♥ Thank you to 300 people ♥Even when you're busy, you can quickly make this easy yakisoba with thick sauce. Try it with your favorite vegetables.The origin of this recipeI found it troublesome to add various seasonings, so I used mentsuyu, and it turned out delicious!

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

You won't regret it! Katsudon is a favorite dish, and I experimented to find my perfect flavor. It's delicious enough that you don't need to go to a restaurant!The story of this recipeI wanted to create my favorite katsudon with my preferred taste. It's easy with this sauce.

This is the kazunoko that my mother made for me every year for our new year's osechi meal.If you soak the kazunoko for too long, it will become bitter and the eggs will become pale; do not soak for longer than 10 hours.If using 3x concentrate mentsuyu, use 100 ml. Recipe by LeoRyu

I did some research on the internet and made my own version using ingredients at hand.Dried bonito gives the mentsuyu a very refined taste. Dried bonito flakes makes a strong dashi stock.After straining, use the bonito to make stock from a second, third, and fourth batch for other dishes, like oden (fish cake stew), simmered dishes, takikomi gohan (rice cooked with other ingredients), or soup. It's really tasty! Recipe by vegecat

★★★ Over 700 reviews, popular recipe ★★★The sweet and savory sauce is delicious!Store-bought cutlets are fine too♪The origin of this recipeI often make katsudon using the same recipe as my hall-of-fame oyakodon, so I decided to write it down♪

Easy Oyakodon ready in 5 minutesNo knife or cutting board neededHigh in protein and low in fat, great for dieting