I thought it was a shame to throw away leftover sashimi, so I for an easy way to eat it deliciously even the next day.It's delicious even after it gets cold, so it is good for a snack or a side dish!If the shiso leaves that came with your sashimi are clean, you can rinse thoroughly, stick the stems into some water, then, they'll still be fresh the next day! (If you're worried whether they'll be fresh and clean enough, I'd recommend not to use them.)Avoid blue-blacked fish, squid and octopus! Recipe by misareci

I love the crunch of sesame seeds so I added it to a sashimi rice bowl.Choose whatever fish is in season. Winter: amberjack, yellowtail, crab. Spring: spring bonito, horse mackerel. Summer: octopus, largehead hairtail. Fall: mackerel, fall bonito; etc. Recipe by Matsujun

Poke is a popular Hawaiian dish of diced raw fish marinated in soy sauce, sesame oil etc.. Here I served it over sushi rice with avocado, cucumber, carrot, nuts etc.. You can add your favorite toppings to create your colorful healthy bowl too🥰 #itsrice

I love chicken and, I like chicken in my salads.

I wanted to make the chicken more tender than my previous recipe, so I added mayonnaise to the marinade. The resultant chicken was very tender as I had expected.At Step 7 if you leave the chicken and shiso leaves in the frying pan, the shiso leaves will discolour. Transfer the contents in the frying pan to a serving dish quickly. Recipe by Hokkori-no

I made a spicy chicken dish for the summer season.I used 2 chicken breasts in the pictures. You can place shredded cabbage under the meat. You could also top on a bowl of rice, just season with doubled the amount of ingredients.※This is slightly sweet but you could cut down the sugar by half or add chili powder.Or you can use chill powder instead. Recipe by Akkorin mama

I wanted to make a simple and tender chicken breast meat recipe.At Step 3, make sure to even distribute and rub the shio-koji into the chicken. Be careful not to spill any on the sides. Cooking them on low heat is what the final result so tender. Recipe by MsX

I wanted to prepare a deliciousx "Jibuni."Coating the chicken breast with katakuriko and simmering briefly tenderizes the chicken. Cook the vegetable first, transfer to a plate and set aside so that vegetables don't overcook. Recipe by Mikidon mama

Chicken tends to dry out when cooked, but I made it moist and tender.By stir frying quickly over high heat, the chicken will be tender and the bell peppers will be crispy.The chicken is pan fried on both sides rather than stir fried, so it's best not to move it around too much. Recipe by Kotoaji

There are many ways to tenderise meat. I used mayonnaise and vinegar in this recipe.At first I added honey, mayonnaise and sake, and marinated the chicken overnight. I found the meat was too tender and had lost its good texture...I reached this recipe after several trials.If you add vinegar, you can make the meat even more tender.You can freeze them and defrost the day before you plant to cook.If you use a microwave to defrost, do not overcook. It will harden the meat. Recipe by Iku..

This is so easy and so delicious! This chicken goes well with fresh vegetables, steamed vegetables, salad, many different kinds of dressing, sauce... Enjoy with your favorite taste!

To create this sweet and sour chicken this time, I added a little twist when pre-seasoning the chicken breast which is inexpensive and mild in flavor.After many trials, I've decided that this is the best combination of ingredients. Every season, I add seasonal vegetables to this dish, and it has become my family's favorite.◆As long as you add the onions, you could use any kind of vegetables ＾＾◆ By rubbing in the sugar and sake into the chicken, not only will you be able to pre-season the meat, but it also prevents the juice from running out, so that the chicken becomes moist and juicy.◆ By slicing the chicken breast diagonally and then rolling them up, the texture of the chicken becomes puffy and tender. Recipe by Niwanomomo