I wanted to eat meat seasoned like kabayaki (a sweet syrup glaze that's brushed on grilled eel) so I came up with this recipe.The chicken is very hot when you cut it, so hold it steady with chopsticks and lay it flat so that you don't accidentally poke the meat. Please be careful not to burn yourself. Recipe by Chibikoro

I love chicken and, I like chicken in my salads.

I love burdock root, so I've been making this dish for a long time.If you don't feel like making the dashi stock, you can use 1 teaspoon of dashi stock granules and add it directly to the pot with the water. It will still be delicious. Recipe by Yuuyuu0221

This is something I've been making for awhile.Regarding Step 3: If you put the chicken skin on the outside when you roll it, it'll reduce the fat for a lighter flavor.If you put the skin on the inside, you'll end up with richer, juicier meat. Recipe by Maetomo

I had a delicious stewed dish of chicken and burdock root at an izakaya (Japanese gastro pub). I thought I could give it a fancier touch. Recipe by Mamakura

I made a spicy chicken dish for the summer season.I used 2 chicken breasts in the pictures. You can place shredded cabbage under the meat. You could also top on a bowl of rice, just season with doubled the amount of ingredients.※This is slightly sweet but you could cut down the sugar by half or add chili powder.Or you can use chill powder instead. Recipe by Akkorin mama

I wanted to prepare a deliciousx "Jibuni."Coating the chicken breast with katakuriko and simmering briefly tenderizes the chicken. Cook the vegetable first, transfer to a plate and set aside so that vegetables don't overcook. Recipe by Mikidon mama

I tried a lot of recipes that use cheap chicken breasts and create very tender results, and think this recipe is the best of all.Make sure that the chicken is covered with the chicken broth when it's being poached. Choose the right size pot and use water Just enough to cover the chicken.If you use too much water, the umami-filled juice of the chicken will escape into the water. Cool the chicken in the poaching liquid so that the meat can re-absorb the umami. Recipe by Asamato

This is a great dish to make if you've got some beef on the verge of going bad.Start off with 30 ml each of mirin and soy sauce. Add more if necessary while checking the taste. Recipe by Dannasamaharyourinin

I had a lot of fat burdock roots, so I tried cutting them up into chunky pieces and simmering them. Burdock root that's been simmered for more than 40 minutes is tender and delicious. This dish is great to eat with rice.Happo-jiru is a very popular all purpose soy sauce in Aomori prefecture.The burdock root is a lot tastier if you cut it into chunky pieces rather than slicing it thinly! Simmer well with a lid on until the burdock root is tender. Let the umami-rich sauce penetrate all the ingredients!This is also delicious with maitake mushrooms, bamboo shoots, grilled tofu or sweet or regular potatoes! For 5 servings. Recipe by Nanohana uchan

Since the sake I use is great for cooking, I came up with a recipe that highlights its fragrance.This recipe uses plenty of sake, but even children can eat these mushroom boats.The flavor is light, so please adjust the amount of salt to taste. Recipe by Onkame

The burdock root pickles I bought were delicious, so I made my own.After experimenting a lot, I settled on this recipe.Only cut as many of the burdock roots as you are going to eat, and leave the rest to marinate. They will continue to absorb the seasonings (if they get to the stage where you feel you don't want the flavor to get any stronger, pour off the liquid and return to the fridge).Step 3 might be a bit of a pain, but pounding the roots one by one means that they crack evenly and thus absorb the same amount of flavor when soaked. Recipe by ai mama