I often use frozen udon noodles to cook up my lunches, but I don't want to do extra dishes and don't want to use gas... so I always them cook in a microwave.This is an indulgent lunch with pork. I sometimes cook this dish without meat.It's still delicious without it.If you are not using meat, slightly reduce the amount of sauce. For 1 serving. Recipe by *Anna*

I like sliced and crispy-fried lotus roots.By adding the meat I made an easy rice bowl.Use very little sesame oil (because the pork belly releases a lot of fat).You can use doubanjiang paste instead of gochujang paste or use only yakiniku sauce. Recipe by bobitin

My older sister taught me a delicious bibimbap recipe, which I rearranged a bit for this version.Use any kind of meat you like!You can add some shredded carrot if you like (flavored in the same way as the bean sprouts).I prefer the rice to be on the firmer side for this. For 2 servings. Recipe by Rion

I wanted to make a Korean-type dish so I added gochujiang.Try with any vegetables that you'd like. Recipe by Dih mama

I had mizuna in my fridge! I remembered a recipe I had seen in a magazine some time ago and made my own version!If you like a strong sauce taste, double the amount of ◎ ingredients. For 4 servings. Recipe by Chisora

This recipe came to me while I was looking at yakiniku sauce. I thought I could deliciously make a bolognese with yakiniku sauce so I made it happen.Use sugar to adjust the bitterness of the tomatoes. If you add vegetable oil while boiling the pasta, it keeps them from sticking together and is easy to eat. This is optional. This has a strong flavor, so be careful not to add too much salt and pepper. Recipe by Necchan

I tried to recreate a dish from a pasta restaurant I used to frequent when I was working. I wonder if they still have it? It's a pasta restaurant near Kamiyacho Station on the Tokyo Metro.You could replace the soy sauce with this Shiso Garlic Soy Sauce. In that case, omit the garlic. Use whatever vegetables you like! But do include cucumber, tomato and lettuce. They really go well with the meat and sauce. For 3-4 servings. Recipe by Yukirinrin

When I owned a restaurant, this was my precious all-purpose secret sauce. The original recipe made a large amount and took a few months to age. But I adapted the recipe for quicker use at home. It's a great all-purpose sauce for yakiniku, stir-fry or any kinds of dishes you like.You don't have to sterilize the jar by boiling it if the jar is clean and there's no moisture left in it. But if you prefer to sterilize it, use alcohol to do so!Heating this sauce will destroy the fragrance and flavour. It's better to keep the alcohol from the sake and mirin, so that the sauce is fragrant and can be preserved well. Don't forget to add the fruit. Recipe by Heartful Kitchen Rei

According to my grandmother, when she used to run her yakiniku restaurant her sauce became famous, and big food manufacturers asked her several times to sell them her recipe...I'm not sure if that story was true. Whenever I serve this sauce to my friends, they ask "Wow! Where is this sauce from?" and that makes me proud.Commercial yakiniku sauce is surprisingly high in calories. I use artificial sweetener instead of sugar. This sauce is great for people following a low-carb or sugar restricted diet. You can omit the mirin and sake, but try to use a low-sugar sake. For a yakiniku (grilled meat/barbeque) party with 4 people. Recipe by Marie

This stamina-boosting dish includes grated daikon for a refreshing feeling in the hot weather, and garlic to bring out the taste, for a perfect summer recipe. Coat the pork with katakuriko, fry, and mix with the daikon sauce for this delicious dish.Here is the recipe for the accompanying potatoes.. Recipe by aramassan

The usual sweet-salty sauce is great but sometimes you want to eat something refreshing with vinegar.I had a delicius pork donburi once with ponzu sauce once, so I tried making it myself. It's so light that you end up eating quite a lot of rice with it.Shred the cabbage finely. I save time by using grated daikon radish and ponzu sauce. For 2 servings. Recipe by mikun