I made this as a bento filler.You can just pour the seasonings over the king oyster mushrooms. They will be evenly blended after being cooked in the microwave. But just to be sure, it's better to lightly mix at the end. Recipe by Pukuttopukumaru

This is a standard recipe in our home.Step 2: If making this for a bento, don't add onions.You can use less eggs if you want (basic katsudon uses 3-4 eggs for 2 servings).It will be even easier to make if you use mentsuyu.Adjust the amount of soy sauce and sugar to suit your tastes. Recipe by Yuuyuu0221

I've been making this for ages.You can also use pork (thin-sliced or shabu-shabu cuts).It's also delicious with some gochujang."Hamburger Steak""Rice" Recipe by Yuuyuu0221

I made the usual simmered pork belly cubes (buta no kakuni) with Shinshuu miso from the region I'm from. I used pork from Shinshuu Miyuki pigs.Regarding the squid rolls that I put into the bento - in landlocked Nagano prefecture (formerly the Shinshuu region) we have something called "shio maru ika", which is salt-cured squid. It's a regional speciality that we've had since the olden days, when we couldn't get fresh seafood. The usual way to eat it is to chop it up and mix it with other things.Combine the flavoring ingredients beforehand in a bowl. This makes it easier to work, and the flavors will be right too.By simmering the ingredients with the lid off after cooking them under pressure, the flavors will be distributed evenly. Recipe by Peni-da

I was wondering if I could make miso-marinated frozen food. Then I created this recipe following my sense of taste.If you add the seasonings to the miso all at once, it becomes lumpy, so be careful. Recipe by Myumako

This is one of my favorite party menu items.Whenever seared beef (tataki) is served at restaurants it comes with ponzu sauce, but I made my own original slightly sweet soy sauce based sauce for this.The key is to watch the heat level! This is best when it's rare on the inside and nicely browned on the outside, so once you put the sauce in the pan just turn the meat in it once and take it out right away. Then, keep it in a zip bag with the sauce, and it will penetrate the meat! For 4 servings. Recipe by Tamae

I like ginger stir-fries but I get sick of them if they are always the same. I thought about adding miso, and this is how it turned out.It will have a nice fragrance if you let it brown slightly, but mind you don't let it burn. I made this for my bento, so I sliced the meat into easy to eat pieces in advance. You can slice it into any size you like. Recipe by Raby

I wanted to vary a normal teriyaki chicken.Cut the teriyaki chicken into small pieces, put into cases and freeze. When required for a lunch box, just microwave a little to warm it up!If you use a whole chicken breast, steam in the marinade over a low heat to keep it moist!Check that the meat is cooked through before coating with the reduced sauce. If it is not cooked through, cook completely in the sauce. Recipe by Kougakubu Danshi Daigakusei

I usually make these minced cutlets for dinner, and I decided to figure out a way that I could make these and save them for bento. This is an easy-to-make amount that I came up with.Try enjoying this with Japanese Worcester sauce or with tonkatsu sauce, etc.If you're going to make this for a meal and eat while still hot, I recommend this onion sauce! Recipe by Hokkori-no

I was going to use shimeji mushrooms and wiener sausages in a vegetable stir fry, but I suddenly got the inspiration to combine them with a pick, and they were so cute!Shimeji mushroom caps shrink a little when cooked, so choose a big one.If you use cheap 100 yen shop (dollar store) picks like I did, and put them in while the food is still hot, they might soften and bend, so be careful! For 6 acorns. Recipe by iju mama

This is a standard recipe in our home.Please make double the amount of sauce. You can also use chicken thighs. This recipe is low calorie because it uses chicken breasts and tofu. In the summer, adding a teaspoon of vinegar to the burger mixture will keep it from spoiling easily. If you add a bit of vinegar to the sauce, it will become refreshing and delicious. Recipe by Yuuyuu0221

I love hijiki, but it tends to get leftover. I am often asked by friends how to make hijiki rice... but its so easy that there isn't much of a recipe.Add French beans or chikuwa for color and add sesame seeds if you like. I omitted the step of rinsing the hijiki and aburaage in hot water. Recipe by SYNDY