I love the combination of chicken, umeboshi and shiso leaves, so I thought up an easy recipe that uses all three.I use pretty sour umeboshi, so if you have sweet umeboshi use less mirin.In Step 2, if you want to make it more sour, add more umeboshi, and if you want it sweeter add more mirin.If you add more shiso leaves than called for in the recipe it will become even more aromatic, so I recommend it. Recipe by Milis

I'm in a penny-pinching phase right now, so I've been cooking inexpensive yet satisfying dishes.I took the photo above some time after the dish was done so it looks the way it does, but when it's freshly cooked it's really shiny and plump.Please enjoy this when it's freshly cooked and piping hot.If you have more than 350 g of chicken breast meat, you may run out of sauce. So if you have a bigger chicken breast please adjust the sauce ingredients. Recipe by *Anna*

The dish is something you wish to eat, when you have less appetite due to summer heat. Adding vinegar to the sweet & salty sauce is really a magic.

This chicken chili dish was inspired by traditional ebi chili (chili shrimp).Since I don't like spicy food so much, I used just a small amount of Doubanjiang spicy bean paste. Please adjust the amount to your liking.You can substitute olive oil with vegetable oil. I just used olive oil to use it up. Recipe by Maetomo

I like chicken breast meat and grainy mustard, so I use them together often. This chicken dish is well flavored and tastes great even when cold. It has lots of vegetables too so I pack it in my husband's bentos a lot too.If you brown it a bit at the end, it will taste great. Try this recipe using thinly cut pork too. This only has 1.5g of salt per serving. Recipe by LazyHata

I bought heaps of shiso leaves. That's why I came up with this recipe - to toss some meat with the shiso leaves to make a lightly flavored dish.-Take care not to move the chicken breast around when cooking. Rather, concentrate on browning both sides. At first, the meat will stick to each other, but they will come apart naturally after they're somewhat cooked.-Use your favorite veggies to spread it out underneath as a topping when serving this dish. For 3-4 servings. Recipe by Raby

Tomato gets sweeter if you cook it quickly, so I tried adding okra for a nice color contrast. A vegetable only dish isn't quite satisfying enough so I added some light chicken breast - and it became a great main dish!By slicing the chicken thinly on the diagonal, and by marinating it in salt and sake before coating it in flour and frying it, it doesn't get tough and dry after cooking. The chicken is well seasoned beforehand so go easy on the seasoning at the end. Great with a squeeze of lemon. For 2 servings. Recipe by yaburie

I like stir-fried celery and I often make this dish. My friends liked this dish, too.・Pay attention when you cook chicken breast. When you cook it, it is important to marinate it before cooking and cook for an appropriate time.・Do not overcook celery. Fry it quickly over high heat.・Adjust the taste with salt to your taste at the end of cooking.・You can use chicken breast tenders, chicken thighs or squid instead. Recipe by Kechauru recipe

I had a ton of shiso leaves around, so I wanted to use them up!You can add butter at the start too.You can put in as much shiso as you like. The version in the photo has 30 shiso leaves in the stir-fry plus more for garnish, and I wanted to add even more!To be honest, it tastes good even without the pork. Recipe by guemi

I wondered if scallops and lemon would go well together, so I tried making this!Make sure you don't over-mix everything. Turn the heat off before adding the lemon juice.The flavor will vary depending on the amount of scallops and moisture, so adjust the amount of soy sauce as necessary! Recipe by Kyasarintei

I fry the chicken thigh after cutting it in half, but I feel like it's easier to cut it into bite-sized pieces first and then fry them. That way, the pieces will turn out crispier, will be well flavored, and won't need to be cut afterwards. Do this however you like! The fried chicken fromwas really good, so I tried it with lemon sauce this time. Having learned the method of coating the chicken with egg after dusting with katakuriko, I've made my fried chicken this way many times.The tartness differs significantly between rice vinegar and lemon. It also differs between lemons in the summer and winter, so be sure to taste. I think tastes better if it's rather sweet.I made the sauce strong in flavor with, but the sauce this time is rather light and refreshing, so it's better to season your chicken well. For 2 servings. Recipe by commeline

Whenever it's really hot, I don't feel like cooking, so I thought up a recipe I could make in a jiffy to re-energize my body.I had a lot of fish sauce left over, so I used it to flavor this. The exotic fragrance encourages your appetite.The key is to stir fry the pork until it's crispy and slightly browned!To enjoy the crispy texture of the bean sprouts, stir fry it quickly over high heat. As time passes moisture starts to come out of bean sprouts, so I recommend eating this right away.I like to add a lot of black pepper at the end. For 2 servings. Recipe by yaburie