This is a spin on a recipe from Just One Cookbook, but I had to make more of the sauce so I could also make ramen eggs (aji tamago) along with it. This should liven up the cheap ramen kit I got. 🇯🇵🥩🐖🥚🍜

Cooking ramen is one of my hobbies, so I'm also very interested in making char siu. This is the best recipe I've come up with for char siu so far.The most important thing for making good char siu is to leave it submerged in the broth. To prepare a big piece of meat, you need a lot of ingredients, but if you cook it together with chicken breast, it uses up some of the space and broth, so there is less waste. Recipe by Homard Ebiko

The tender, simmered eggplant is delicious. Kids love it, and even if you make a big plateful, it disappears in no time. (^^)vThe origin of this recipeDuring my student days in Shinshu, I worked part-time. The dish called 'Abura Nasu' that the kitchen lady made for us was the starting point... but it hardly resembles the original anymore. (^^ゞ

Pork belly is perfect for tofu! The fat and flavor pair perfectly with tofu. Thank you for making this a favorite!The origin of this recipeThis is the image I had of pork belly tofu.I recreated that taste.

A friend gave me a pressure cooker, so I tried making simmered pork belly with it, something I was never good at before. My husband used to make it for me before, but I got a bit competitive, and looked at lots of cookbooks to come up with my own adaptation...and this is the result.Adjust the final simmering time to your taste. The pork is delicious even without this simmering step, but it makes it taste richer, so I simmer it down until it's almost too much. It becomes almost too rich... It can burn easily, so pay attention. Recipe by ange

Tender, melt-in-your-mouth chashu pork that’s big and juicy!Everyone said it’s even better than what you get at a ramen shop.Recipe background:Making ramen is my hobby, so I put a lot of effort into perfecting chashu as well. This is the best chashu recipe I’ve come up with.

You can easily buy ready to cook Ramen. You can also buy Ramen sauce by the bottle at Japanese section. But it is not easy to buy Japanese Chashu to complete the bowl of Ramen at home. I will share me recipe here. Hope you will enjoy making your own Chashu.

Creamy taro absorbs the flavors from the pork belly, making it a delicious autumn side dish.The origin of this recipeThe idea came from thinking, 'Taro and pork obviously go well together. Using pork slices is more convenient than a whole piece.'

I recreated the food I had on Iriomote Island (part of the Okinawan Islands)! Recipe by soyuriere

☆Easy prep and simple steps. Turn on the switch then leave it (o^^o)

There are many recipes for layered and steamed cabbage and pork, but I like the rich flavor of oyster sauce so I tried creating my own version.By freezing the cabbage, the fibers get broken down and become very soft when cooked. If you don't have the time you can skip this step though! Use this trick when you need soft cabbage leaves for cabbage rolls and so on. For 2 small servings. Recipe by Yamatomon

Busy students or working people can cook a pot over the weekend. When ready to eat, blanch some vegetables, and enjoy an easy meal for a week.