The flavor is decided just by "mentsuyu"! Perfect for everyday dishes and bento lunches ◎ 2 super easy and delicious side dish recipes

Hello. I am Ayumi Nakaganji, a chef.

This time, we will introduce a side dish that can be made using the handy seasoning, mentsuyu.

"Mentsuyu" is a combination of basic Japanese seasonings, such as dashi stock, soy sauce, mirin, and sugar. Since it determines the flavor, there is no reason not to use it for seasoning. The expiration date is surprisingly short, so why not try using it for other dishes besides noodles?

1: [Less than 10 minutes] The flavor can be determined with just noodle soup! "Stir-fried lotus root and chicken with ginger"

This is an easy recipe that can be made in under 10 minutes using lotus root, which is delicious this time of year. Leave the seasoning to the noodle soup, and add some ginger to accentuate the flavor. It can also be used as a staple dish (for up to 3 days). It's also useful for filling up the gaps in your lunch box.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Lotus root・・・150g
Chicken thighs・・・120g
Takanotsume...1 to 2 pieces
Ginger (grated) ... 2 teaspoons
Sake・・・1 tablespoon
Mentsuyu (2x concentrated)...1.5 tbsp
Sesame oil...1/2 tablespoon

<How to make>

(1) If the lotus root has a thin skin, clean off the dirt on the surface with a scrubbing brush and cut into bite-sized pieces. Cut the chicken into thumb-sized pieces. Fold the hawk's claws in half and remove the seeds.

(2) Add sesame oil to a frying pan and heat. Add the lotus root and chicken and stir-fry quickly over medium heat until the surface is coated with oil.

(3) Add sake, cover and steam for about 2 minutes (adjust depending on the size of the lotus root).

(4) When the liquid has reduced, add the ginger and stir fry briefly. Add the mentsuyu and continue to stir fry until the liquid has evaporated.

I love lotus root, and this stir-fry is easy and one of my favorites. If you use 3x concentrated mentsuyu, add 1 tablespoon to 1/2 tablespoon of water.

2: A simple yet tasty side dish that is high in fiber and low in calories: "Chiri Chiri Shirataki Fried with Noodle Soup"

If you patiently fry the shirataki, the moisture will come out and it will have a crispy texture! It may look plain, but it's so delicious you'll want to eat it again and again. It keeps well, so it's recommended to make a lot and use it for lunch boxes (up to 5 days).

Image: Ayumi Chuganji

Ingredients (Serves 4)
Shirataki noodles・・・300g
Green onion・・・4 pieces
Bonito flakes...a handful
A Mentsuyu (2x concentrated)...2 tablespoons
A Shaoxing wine (or sake) ... 1 tablespoon
Sesame oil...1/2 tablespoon

<How to make>

(1) Wash the shirataki noodles. Cut them into bite-sized pieces with kitchen scissors. Cut the green onions into 3cm pieces.

(2) Heat a frying pan, add the shirataki and dry fry over medium heat for about 10 minutes. Stir-fry thoroughly until you hear a sizzling sound and the shirataki becomes thinner.

(4) Add A and stir fry until absorbed by the shirataki.

(5) Once the liquid has evaporated, add sesame oil, bonito flakes and green onions, stir fry quickly and turn off the heat.

You can also substitute dried shrimp for the bonito flakes. If you like, you can sprinkle some chili pepper on top.

What did you think? Both recipes today are easy to make and are great for keeping on hand, so I think it would be fun to make a lot.

This is the time of year when the sudden changes in temperature can easily cause summer fatigue. Let's eat well and take care of our health. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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