I made these because I love enoki mushrooms.If the pork slices are wide, slice them in half to make 2 strips from 1.Please make these however you like.Adjust the flavor according to your taste. Recipe by Yagirinonegichan

I got an idea from soboro rice (seasoned ground meat with rice) and tried soboro sauce over udon noodles.There is nothing to note, but I recommend eating it after mixing everything together. Recipe by *momoka*.

I made a voluminous side-dish of meat wrapped king oyster mushrooms.I used big pork slices cut in half diagonally.Adjust to the size.This makes a lot of sauce so you could probably make 10 wraps.Adjust the seasoning to your taste. For 2 servings/8 wraps. Recipe by Yagirinonegichan

I learned this recipe from my mother-in-law who is a great cook. The sweet and salty sauce will whet your appetite. Every time I make this, we run out of rice. It is a sure hit menu of my family.If you keep the meat macerated for too long or if you rub it in, the taste will be too strong so be careful. But when you don't have so much time, you can rub and grill it. Recipe by Miwamailove

I heard that heating the meat slowly makes it tender, so I tried that method.I remembered the taste of meat-miso from school lunch, so I flavored this dish with miso.Place the meat in a pan before heating the pan.Since you stir-fry without oil, a non-stick pan is suitable.Add mayonnaise on the side if you like. Recipe by Iku..

Mushrooms and meat go well together, so I cooked pork and mushrooms this time. Dishes cooked with only Japanese seasonings might seem bland, so I added gochujang to spice it up.Serve with vegetables of your liking. Use about 300 g of mushrooms in total. You can put only shimeji mushrooms if you like. Maitake mushrooms would be delicious too, so you can put them instead. Recipe by Raby

Even if you're using cheap cuts of meat, the sauce will make this an exceptional dish. If you omit the ginger and pork, you'll have a regular pork rice bowl. Adding ginger and garlic makes a gingered pork rice bowl.Only use a thin coat of flour but don't omit it as it's vital for getting the sauce to stick to the meat.If you only have a little meat, add onion slices to bulk the dish.If you cut the amount of sauce in half, you can make regular gingered pork. Recipe by Shijimi24

I wanted to create an accompaniment to rice that would whet the appetite even on days when I'm not up to eating that much. The vinegar also helps combat fatigue.Coating the chicken lightly in katakuriko helps to thicken the sauce. Bring the stew to a boil after adding the seasoning ingredients in Step 9, then reduce to low-medium heat. Recipe by abichi

This recipe originated from the "Sweet & Salty Green Pepper Stir-fry" recipe which I used to make for my children's lunch all the time. Then one day, I thought that they didn't have enough meat in their lunch, so I added pork belly and the flavor became so much better! Then I decided to add shiitake mushrooms in order to increase the volume and the nutrition content, and because they go well with a sweet & savory stir-fry.Steps 3-4: As the liquid decreases, it may start to burn, so adjust the heat accordingly.Rather than waiting until the liquid evaporates completely, it's best to stop the heat once it becomes slightly thickened.I use an induction stove top. Recipe by Rerere3brothers

I was chosen as a cooking tester for Marudaizu Soy Sauce so I thought of this recipe.You can use roast, belly, or simply anything for the pork. For serving 4. Recipe by EnjoyKitchen

I wanted to eat sweet potato rice, so I cooked with mushrooms.At our home, we add just a tad more water than the level for 2 rice cooker cups (about 2 to 3 mm higher).The mushrooms don't have to be shimeji mushrooms. Add your favorite. Recipe by Mana mama

So delicious! Pork version of Salted and Sweetened Chicken Spare Rib's (ID : 1109217 )I used thinly sliced pork typically used for shabushabu but you can use any kind of pork!Put it on rice and you can make a donburi too. Recipe by yamita