This is an adaptation of a recipe from The Explorers Journal, which is a hiker/explorer quarterly I picked up at a Fjallraven store, where my husband bought a raincoat. The original recipe called for "rock tripe" as the protein, which is a mushroom that can be gathered while hiking, as a survival soup. How hikers would source the chicken stock, brown sugar, vinegar etc. I don't know.

Since I was young, my mother made this for my bento using meat and shishito peppers.When I tried making it with green peppers and potatoes, it was just as delicious!It's cooked thoroughly and is preserved in soy sauce, so it lasts and is also great for bentos.Using shishito peppers instead of green peppers is tasty, too! If you use shishito peppers, fry thoroughly beforehand to get rid of the bitter flavor! Please stir-fry the meat and shishito peppers with plenty of sauce.It's more delicious with Japanese beef, but if you use imported beef, use Japanese beef fat by cutting it into small chunks (which you can get at a butcher) and stir fry. The taste becomes milder. For 2-3 servings. Recipe by asaco*

I wanted to try making a side dish for my bento using shirataki.＊If the water doesn't evaporate, turn up the heat to high. Recipe by marriott

I think every household has their own way to make 'Stir Fried and Simmered Beef and Burdock Root', but this is my method.If you stir fry the burdock root in the same frying pan you stir fried the beef in, the burdock root will not be properly coated by oil. Even if it's a bother, stir fry it in a separate pan for better, richer flavor. If you do stir fry the beef and burdock root together the flavor will be lighter. Please use whichever method you prefer. The meat stays tender even if you reheat this in the microwave. For 4 servings. Recipe by Asamato

This is the simplest recipe I know. I learned from my mother, and when I don't know what to eat and I only have beef in my refrigerator, I think this recipe is perfect.

I had a pork roast handy. Put this together using my own twists. For instance, the original recipe called for apple juice or cider. I forgot to add carrots, so I made Brown Sugar Molasses Carrots.

My mother made this for potluck dinners. My boss always ask me to make this for our Christmas office party. For dinner, add a side of yellow rice and a Caesar salad.

★★★ Over 1000 reviews on Cookpad ★★★Quickly stir-fry with a sweet and savory sauce!An easy dish that goes great with rice!Also perfect for rice bowls♪The origin of this recipeA staple menu in our home＊

This is a rich stew with juicy tendons that goes well with rice.You might feel the taste is a bit weak right after Step 4, but the flavor will concentrate as you boil it down. Stir gently as to not crush the daikon. If you're not using a pressure cooker, boil for 40 minutes. For 4 people. Recipe by LaLaHappy1

We received some beef tsukudani from a famous store some time ago as a gift. This recipe is my version of that. If you make a generous amount, you can turn leftovers into onigiri (rice balls) or ochazuke (rice with tea) the next day.Beef offcuts are the best to use for this, since it has a decent amount of fat but not too much. Too much fat makes this too oily, but too little makes it dry. We use a mixture of the fatty parts of wagyu beef and cheap imported beef. Please adjust the ginger, sugar and soy sauce amounts to your taste. I prefer it with lots of ginger. This lasts for 2 to 3 days in the refrigerator, so I always make a lot. For a generous amount to stock in your refrigerator. Recipe by Cha-miru

Featured in a recipe book & with 3,000 reviews, thank you! A quick and nutritious dish for busy days. The sweet and savory flavor pairs perfectly with rice. Great for lunch boxes too.The Story Behind This RecipeThank you for visiting! This has been a family favorite for years. Everyone loves the sweet and savory taste, the crunchy and slightly bitter bell peppers, the sweetness of the onions, and the umami of the beef. Make a big batch and use it for lunch the next day.

I often mix this shigure-ni into chirasuzushi. Beef keeps well in the freezer, so I always buy it on sale and make this to mix with chirashizushi when I can't go shopping. This is delicious on its own, so I uploaded the recipe.The beef is easier to cut if it's half frozen. If you've frozen the beef, it's that much easier! For a huuuge mound!!!. Recipe by Mamemame