You can make it silced beef and Potatoes.

I was getting tired of stuffing in just asparagus and cucumber, so I wrapped it up in pork slices that I just so happened to have, and it transformed from a beer snack into a side dish.If you place the overlapped parts of the pork on the bottom when cooking, then it won't unravel. You can enjoy this with just salt and pepper, but it is fun to dip it in sauce. Recipe by Kiki mama

I wanted to make something different from usual rolled vegetables and came up with this.When you stuff the hollows of the leek with the enoki, it may tear. Don't worry, because you will wrap them in pork. The katakuriko coating the pork will be enough to thicken the sauce, but add more if necessary.Adding grated ginger will add more flavour to this dish. For making 6. Recipe by watyami

I always use this method when I make nikujaga with pork.-By browning the pork belly before boiling it, you can seal in its umami. In addition, excess fat melts off, so it's lighter in flavor and healthier too.-If too much fat comes out of the pork belly pieces, wipe some of it before Step 4 with paper towels. Recipe by Gabipo

This savory dish is a comfort food for many Japanese people.Every family has the different recipe, and today, I am showing you my mom's recipe.Not difficult to make. Simple, and good.You can use either pork or beef, but my mom's recipe is with pork :)

I got some really nice asparagus and wanted to eat them whole.Don't parboil the asparagus, since they're best with a crisp texture. If you're using fresh, thick asparagus, you can use less meat. The leftover meat mixture is delicious cooked on its own. The meat should be slightly on the soft side. Recipe by Dokintan

I wanted to make a filling and healthy dish using budget-friendly sliced pork belly. It's a dish that my family loves.You could roll enoki mushrooms, spinach, carrot, green beans with the hanpen. Recipe by Komachi sakura

This time I made individual pork rolls in Japanese style. It's nice with rice and drinks. Recipe by Komachi sakura

This is a takeoff of a Japanese dish called Negimaki. The original is made with green onions (scallions) but my wife and daughter are not a fan, so I changed it up to use asparagus. Chicken or beef can be used instead of pork. Usually I buy thin pork chops, and pound them thin, or chicken pounded thin. I find about 1/8 inch (3 mm) thick is about right. But the store had these thin sliced pork on sale, so I used them this time. Minute steak (thin sliced beef) works good also. These are pretty easy, cook rather quickly, just don't over cook them, they get dried out easily. You have to judge because it depends on the meat, and thickness of the rolls.

This is like the Japanese version of Beef Stew... but with pork! It's good in the autumn and winter. Leftovers will taste better the next day too ^^

I harvested shiso leaves from my garden. I thought up this recipe for an easy lunch.Roll the shiso and pork rolls tightly. If you cover the pan with a lid and cook the rolls through before adding the 〇 ingredients, it's easier to coat them with the sauce. For 1 to 2 servings. Recipe by michipapa

I received spring cabbage as a gift.The Japanese leek is optional. You could also use store-bought grated garlic and tubed ginger.You don't need to grind anything if you use ground sesame seeds. I recommend you don't overcook the bean sprouts for a crunchy finish. For 2 servings. Recipe by akishin