Whenever I have a lot of yuzu, I always preserve it this way.If you sterilize the storage jars by boiling them for 10 to 15 minutes, you can keep the ponzu sauce or yuzu tea for 2 months. After boiling the jars, leave them to air dry on clean kitchen towels. Recipe by pogue

This Tea & Soy Sauce Braised Chicken is a great dish for a weeknight meal or casual dinner party with its budget- and palate-friendly but subtly complex flavor profile; a short, easily subbed and somewhat fused ingredient list; and a beautiful presentation with little fuss.This recipe goes from stovetop to oven, so you'll need either a large ovensafe pot or pan to go directly into the oven from the stove, or a pot/pan in which to sear and braise the chicken, and an oven safe dish in which to broil the skin.You could go without the broiling step, and the dish will still be delicious, but you'll miss out on that beautifully crisped and slightly charred chicken skin that I love so well (too much, maybe).

I found leftover yuzu tea in the fridge, so I used it instead of sugar.Even non-Japanese people who were not used to Japanese cooking liked it.It's a lot of work, but if you simmer down the sauce at the end, the meat will turn nice brown and the flavour will get absorbed well.Pressure cookers can prepare really soft meat in a short time so they're quite handy. If you don't have a pressure cooker, you can simmer these for a long time in a regular pot. Recipe by Miss piggy

My sister-in-law taught me this recipe.I've been making this for more than a decade now, since it's so easy and delicious.You can make this with pork belly or thigh, but I recommend using shoulder loin for best results.Don't mistake back loin with shoulder loin!Eat it on the day you make it! For 3 to 4 servings. Recipe by Country maam

This is one of the recipes I came up with while I was creating recipes that use black tea as an ingredient.You can eat this right away. Or, you can put the sliced pork with the sauce into a Ziploc bag and refrigerate overnight. The flavors will soak in even more. Recipe by Sabao

I had boiled spare ribs in yuzu marmalade before, so I tried boiling it in lots of yuzu tea (jam). I used a pressure cooker to reduce the cooking time. It quickly cooked up tender and citrusy, turning out to be a perfect dish for guests!I don't really have any hints. You can also use yuzu marmalade if you don't have yuzu tea. It is really simple, but it is great for guests! It is tender enough for kids to eat easily . Or it can be used as a side dish to rice, or as a beer snack~! Recipe by Toiroiro

This black tea simmered pork is my mother's recipe.I phoned her and wrote down the instructions and tried it out. I uploaded it here to record it for myself.Try wrapping the pork with the marinade in lettuce leaves with kimchi and mayonnaise. You can also use it instead of char siu pork, and in bentos too.Stored in a closed plastic container in the refrigerator, it lasts for at least 3 days. If you cut it up into small pieces and leave it in the marinade it gets salty, so I recommend just slicing off what you need each time! For 1 block of pork. Recipe by Dummy69

I tried using umami-rich oyster sauce to flavor a dish with everyday ingredients.Firm tofu will stay intact, and silken tofu will fall apart a bit and be nice and soft. Use whichever you prefer.By mixing the pork with katakuriko potato starch flour and vegetable oil, it will become nice and tender. Also the sauce will be thickened by the starch flour on the pork.If you add a bit of doubanjiang spicy bean sauce, it will become a spicy dish. For 4-5 servings. Recipe by Junchan

I researched how to make the pork long-lasting in order to make packing a bento every morning as easy as possible.In order to extend the pork storage life, be sure to add vinegar in the simmering liquid, as well as to keep the cutting board, cooking chopsticks, knife and plastic bag or storage container clean. Take out only what you need from the plastic bag or container with clean chopsticks, and store the rest immediately tightly closed in the refrigerator. Recipe by Takki- mama san

Jotting down the this recipe, that is often requested by my friends.Please serve after marinating overnight! It will keep in the refrigerator for a week.My friend who doesn't like meat eats this Black Tea Pork. It can be arranged to be used in other dishes like fried rice. Slabs of meat usually sold in 300-400 g pieces can be cooked with these measurements. If it is more than 500 g, please adjust the cooking time. Recipe by Coffee tan

My family loves shogayaki (ginger pork), so I thought of a recipe that could be made quickly and would stay soft and delicious even when chilled.Dust the pork with a thin coating of cake flour, which will help the sauce coat the meat better.Avoid moving the meat around too much after adding to the frying pan. Recipe by Kobutaraifu

Pork belly blocks were on sale, so I tried serving it with my usual aromatic sauce with a bit of spiciness added.You can just let the pork simmer on its own, but check to make sure it's not poking out of the water to ensure it will be tender.Add hot water if needed. For 2 to 3 servings. Recipe by Chiton