This is something I often ate that was made by my mother.When she taught me the recipe I found that it was simple and was just a matter of putting everything into a pot and stewing.Make sure to use crystal rock sugar (this recipe won't work well with other types of sugar).1 cup of sugar might make the dish a bit too sweet, since the flavour should be subtle. I use about 3/4 cup but you can adjust the amount to your preference.I recommend making the dishes described in the recipe in this order:Chicken -> daikon radish and thick fried tofu -> taro roots and konnyaku. For 4 servings. Recipe by Meso

I sometimes cooked chicken in tomato sauce.When I added cheese and penne pasta, it was delicious. Since then, this has been one of my family's favorite dishes.When you are cooking the penne pasta... bring it to a boil, and stir for 1 minute. Turn off the heat, cover with a lid, and leave it for the amount of time indicated on the package. Penne pasta with tomato sauce is tasty, so please give it a try! Recipe by Kaiko

I had a lot of cabbage that I'd bought or gotten from people to use up so I came up with this recipe. Since then it's become a family favorite.Because you dust the chicken with flour before browning and then simmering it the umami is held inside and the meat won't fall apart. By sprinkling it with some sake for cooking, the gaminess of the chicken is gone and it becomes very tender. Adjust the amount of salt and water depending on how much cabbage you use. I use about 1/2 a tomato can of water. Recipe by Makichimu

A dish with vinegared sauce is great for those hot summer days.The chicken will cook through properly if you put a lid on and steam-fry it for 2 to 3 minutes. You can pre-season the chicken with grated ginger or garlic. Recipe by MyDining

You can make a completely different tasting dish just by adding vinegar and sesame sauce to everyday ingredients. This dish also tastes great chilled.For Step 3, the trick is to make sure you are simmering with a lid over the pan. Please make sure at this time that the meat and potatoes are cooked through. Recipe by Mizkan

When your diet says no potatoes, but you decide to indulge, they taste amazing. This is an easy, hearty, and delicious recipe—a family classic.

✿ I like cooking with chicken breasts. I first thought of making a nanban with thick sauce, and I figured that I'd get the sauce to thicken up somewhat if I sautéd the chicken with flour on it. I tried it and it came out well. This actually helped get rid of the gaminess as well!!✿ I added honey because I thought that the chicken would harden up if I went overboard with mirin. If you don't have any honey, don't increase the amount of mirin and use sugar as a substitute. You lose a bit of the gloss but overall there's no big difference.✿ Though this will depend on the size of the chicken meat, if you use a lot of flour to coat it, the sauce will thicken too much. However it'll still taste like "Nanban Sauce" so you don't have to worry about it too much (a thick sauce perhaps makes it great for lunch boxes).✿ I used one chicken breast at 220 g. Recipe by Sabumochi

I love shrimp in chili sauce but shrimp can be expensive. So I decided to make it with chicken breast.Make sure you rub the sake and salt into the chicken very well. This will help soften the meat.When you're browning the chicken during Step 5, don't disturb it until the edges start to brown (if you do, the breading will come off).This is a bit spicy. If you don't want it so spicy, you can reduce the amount of doubanjiang and black pepper. Recipe by Mahone

I like the mild flavor of tomato cream sauce. I wanted to make a rich but still light dish so I used yogurt instead of cream.I used edamame for this recipe. You can use any kinds of beans you like such as cooked dry soy beans, kidney beans or haricot beans.You can use cooking sake and vegetable oil instead of white wine and olive oil. Recipe by caramel-cookie

I had lots of canned tomatoes, so I used ingredients on hand to make this dish.Depending on the amount of grated cheese, you can make this a light or a rich-tasting dish. Recipe by Minaichigo

Hello everyone,I am back and I hope I find you all well. Our vacation back home was very nice and relaxing. The weather had its on and off days but most of the time we had sun, and the beaches were wonderful with beautiful colors and warm waters. I will of course be uploading photos later on this month of our road trip to Greece via the different countries we passed on our way down.I have only been back a few days, so from the hot climate and wearing shorts, a bathing suit all day, to wearing boots and a warm jacket, fighting the strong winds and trying to walk Charlie is a challenge. While the wind was literally pushing us in all directions, I decided that this was definitely a soup day.Hope you enjoy this Fall recipe….:)

Pork belly blocks were on sale, so I used my beloved Staub pan to make this simmered dish.By browning the pork belly well to start with, you can seal in the umami of the meat. For 3 to 4 servings. Recipe by Tomomon1028