My mother taught me this recipe.When you want to make this as a festive dish, cut the shiitake mushrooms into hexagon shapes (like tortoise shells), cut the lotus root into flower shapes by cutting parallel to the curved side with the holes. It's okay to soak the lotus root in vinegary water.Here is a recipe for Moist & Tender Roast Pork -.Step 2: If using a large lotus root, cut it in half. Instead of flower shapes, you can just chop into chunks. You can also add satoimo (taro root) if you would like.Step 8: If you want to prepare this in a lighter way, you don't need to stir-fry the vegetables.Step 9: Adjust the soy sauce and sugar to your tastes. You can use aluminum foil with holes as a droplid. Recipe by Yuuyuu0221.

This is a spiral kombu maki roll! You usually wrap fish in kombu, but perhaps kids and boys prefer a meat version, so hence this recipe was born.I roll the carrots up with this for decoration, but you can just make it with pork meat.I used sliced ginger pork meat, but you could you shabu shabu grade thin slices as well. When using thinly sliced meat, stack up a few slices and roll. Recipe by Kyarameruhappi-

I made this chikuzenni dish using light soy sauce for a recipe contest. I've added koya-dofu to this recipe to compensate for the small amount of meat. I'm not overly fond of meaty dishes, but think the taste of meat is indispensable.The key to this recipe is cooking every step confidently over high heat. For 4 servings. Recipe by Run

I wanted to make kombu wraps that my kids would like.Bacon is quite salty in itself, so be sure to taste before adding extra salt when cooking.It's totally a matter of preference, but I love it topped with generous amounts of coarsely ground black pepper. Recipe by Stylish Mama

I wanted to try to make various dishes for the New Year's feast, but this one turned out to be the most beautifully colored and delicious.Make sure not to over-boil the shrimp. Recipe by Keyua

I didn't want to waste konbu seaweed after making soup stock. I made this dish to save money, and also for my health and beauty .Please keep the ratio of the flavouring ingredients according to the following. Mirin : Sake : Soy sauce = 1 : 1 : 1. You can add sugar if you like. In that case, please do so before adding mirin. Recipe by Maa

My mother used to make this dish when I was a kid. I thought chicken sticks would be fun to eat, so I tried it with chicken tenderloins.You have to use flour to coat the chicken! If you use katakuriko potato starch flour, it won't be sticky and the nori seaweed won't stick to the chicken.I used a plastic bag as shown in the picture.When you are making a large amount, use a bowl!You can substitute the chicken tenderloins with other kinds of chicken if you'd like. Recipe by Yonkochansan

I heard that using white miso is very popular in the western Kansai region, so I made this white miso ozouni.Every brand of miso has a different salt content, so be sure to taste the soup and adjust its flavor. For the beef broth, I used Dashida, a Korean beef stock powder. If you don't have it, you can use bonito-flavored stock powder. A little red miso brings the flavors together. Be sure to skim off any scum. Recipe by Asamato

This has been my favourite staple dish for years. Since it will last for a long time, it's good for osechi (New Year's Food). It's also great to have it on hand.Shaking the pot to flip and move the ingredients around instead of stirring with chopsticks while simmering will prevent them from falling apart. It will taste better after the next day because the ingredients will have absorbed the seasoning flavours. Recipe by Raby

I made these for Osechi (New Year's feast).You can keep the flavors simple by just using soy sauce, or give these a sweet-salty flavor. You can also pre-season the chicken. This recipe can be varied in any way you like.If you want to give them a sweet-salty flavor, heat up the flavoring ingredients in a frying pan before adding the dragon eyes to the pan. Coat them with the sauce while reducing it. Recipe by Rarumu

I like to make my simmered vegetables separately.I make the recipe until Step 3 on the 30th, and the finish on the 31st, so the recipe is very little trouble when I am doing so much cooking. Recipe by moriam

I made this with the bok choy that grows in my field.The container will be very hot when taking it out of the steamer, so be careful. When turning it over onto a plate, the juices might run out, so make sure to drain out as much juice as possible before turning it over. The bok choy might be difficult to cut when eating. Recipe by loccitane