Did a Shoyu Chicken a couple of weeks ago and it was great so I've used the same marinate for this one. Definitely a keeper.

This is a recipe for a delicious way of eating up lots of shirataki noodles.Please add the butter at the end to maximize the flavor of the ingredients. Blanching shirataki noodles will remove their characteristic smell. Recipe by EnjoyKitchen

This is one of my mother's signature recipes. I've been eating it since childhood.I recommend using raw potato konnyaku if you can get it.The butter really is the key to the flavor, so be sure to use it.Tarako varies a lot in saltiness, so adjust the seasonings depending on how salty the one you have is. Recipe by Poron526

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 harvested a lot of shiitake mushrooms that I grew myself. I wanted to eat them in a tasty way, so I tried combining them with a cucumber I had in the refrigerator. This was amazingly delicious! Ingredients with different textures really go together well!By coating the cucumber with flour before cooking it, it blends better with the seasonings and retains its moisture better for a juicy finish.Add some shichimi chili pepper mix as well as the black pepper if you like. Recipe by Ponie

When I was a newlywed, I bought some shabu-shabu beef at a neighborhood supermarket, and stir-fried it with maitake mushrooms in butter, and my husband loved it.It's delicious without having to use expensive meat!Shabu-shabu beef cooks up the tenderest. If you cook it too long it will become tough, so stir fry briefly with the maitake mushrooms.You don't need to use expensive beef. Very thinly sliced shabu-shabu beef is fine. For 4 servings. Recipe by Umakappe

I generally keep the salt content low in the meals I serve my family to keep them well-nourished. But non-seasoned food all the time is boring, so I add flavoring, and though up a recipe that is delicious even without lots of salt.I use one small bunch of chrysanthemum greens. Use about 2/3 when using a large bunch. For 2~4 servings. Recipe by caramel-cookie

I came up with this thinking how the strong, rich, savoury flavour of shio-kombu and would go well with plain atsuage.Use your choice of vegetables and mushrooms. Recipe by Raby

My mum has been making this recipe for ages.If you don't like raw snow peas, blanch in salted hot water and then shock with cold water before stir-frying. Recipe by Daimajo

#kanostate

I wanted to come up with a new recipe for konnyaku. I usually give it a Japanese flavor, so I tried giving it a western-type seasoning this time.None in particular. For 2 servings. Recipe by annnnn

I tried flavoring with shio-konbu instead of usual butter or soy sauce. This flavor became addictive!Using the green part of the leek will add more colour and flavour. Adjust the amount of shio-konbu according to your taste. Scallops, kamaboko or chicken will also be tasty in this recipe. Adding garlic will be good too. Recipe by Renbasu