Yakiniku?! Toast

Beef is delicious.Delicious is justice.So the Beef is great!This recipe is a sliced ​​steak with soy sauce taste.

I like this way of making toast. I cut out the white part of the bread and put ingredients in the cavity.It is easy to burn over high heat, so cook it slowly over medium to low on your pan.Use leftover ingredients in the fridge (instead of bacon, you can use ham or sausage). For 1 serving. Recipe by Yuukarikoara

The chikuwa bread sold in my neighborhood was on TV, so I decided to try it. I thought it was delicious, but thought it was lacking in something. So after that, I used up 3 packs (12 sticks) of chikuwa to experiment.Sesame oil is a key ingredient! Please top with as much sesame seeds as you like! You can even top it with onions. If you really like aonori seaweed, you can also add it! (However, the aonori seaweed taste will dominate). You can also try adding a zig-zag of mayonnaise on top! Recipe by ayureo

We always have leftover yakisoba sauce granules after making yakisoba. I thought up a delicious way to use them up so that they don't go to waste.Beni-shouga red pickled ginger is spicy, so use them on toast for adults. If you're making this for children, I think you should leave it out (I don't add it to my son's toast).The richness of the of the yakisoba sauce granules will vary by brand , so please adjust the amount of granules and mayonnaise accordingly. Recipe by Dorayuuku

Everyone loved the yakiniku sandwich I made the other day, so this time I tried making a rice sandwich.Cut the seaweed to suit the size of the container you are using.It's like making oshizushi (pressed sushi). Recipe by norikei mama

Since I I love thinly cut grilled meat, I wanted to make a quick to make and non-oil dish.You can use beef or pork as long as it's thinly cut meat~ You can make a delicious dish using beef tongue, pork tongue, shabu-shabu meat or sukiyaki meat.It's tender, faster to cook, and the flavors penetrate more if the meat is thinly cut. Recipe by Sayaa

I rearranged the yakiniku, which I often eat. I increased the amount of sauce, and served it over rice.I didn't use too much Doubanjiang so if you like spicy food, adjust the amount accordingly. Recipe by Akane.

I have 3 growing children with hearty appetites which made me come up with this method.Steaming the vegetables beforehand increases the sweetness, plus they can be eaten right away.They also won't be cooked too long or burned.Since the volume also decreases, there's room on the hotplate to cook the meat at the same time which makes it taste great.Since the volume decreases, you can eat a lot. Recipe by Cooking S Papa

I often buy pork offcuts and I wanted to prepare them in the style of yakiniku.The flavor is on the sweet side.Adjust the shichimi spice according to your taste. (I think it's best not to add any if making this for children.)After marinating the meat in the sauce in Step 1, you can divide the meat into smaller portions, wrap and put them in the freezer. Then you can use them for bentos after thawing them and frying. Recipe by Hokkori-no

It was on the menu of a certain fast-food chain and I really liked it, but they stopped selling it so I decided to make it myself.If you don't have a round mold, you can form the shape by hand. It comes apart easily, so grip it firmly.You don't have to use beef; any ingredient that goes well with rice should be fine. For 2 burgers. Recipe by Kei

I got a bit bored with the usual tomato based pizza toast, so I used what I had in my kitchen and made this.I used store-bought teriyaki chicken. It's nice with sausage too! Recipe by Nanagukun

I have so many kinds of furikake that I don't use it all, so I decided to try to it on toast.Find your favorite version by testing out various kinds of furikake. Recipe by Mamyuchoko

I am the type that always has toast in the morning!I'll introduce my breakfast repertoire.Sweeten the kinako to your desired sweetness.The cheese can be shredded or sliced, either is okay! Recipe by Maca

Ham and egg teriyaki hamburger?I like "umemodoki's" "Ham Teriyaki", so I imitated her seasonings.◯Once you put in the sauce, it will burn easily, so coat quickly. Recipe by yumyum0618

I love the rice burger made by a certain famous burger chain.If you don't have yakiniku sauce, it also tastes great with a combination of sugar and soy sauce (2 teaspoons : 3 teaspoons).You can use anything you like for the filling such as kimpira burdock. For 2 servings. Recipe by chocolat 314

I wanted to use up leftover rice cakes from New Years, so I decided to recreate my favorite Tirol chocolates and it was delicious.Slice the mochi rice cakes as thinly as possible so they cook all the way through.The bread is crispy, yet fluffy, and the mochi rice cakes are chewy.I want to try again with the delicious Tirol chocolate version!It's also delicious with kinako cream on top! Recipe by Ma-ch:9

I love mentaiko French bread. So, I wanted to try to make a regular sliced bread version.Since the mentaiko already has flavor, you don't need to use any salt or spices. If you do want to add something, add pepper. ♪ The slight bite adds a punch of flavor. You can soften the cream cheese in the microwave. Recipe by Gomamaron

Since I learned how to make Anpanman pizza, I tried making the Shokupanman version.It looks more like Shokupanman when you make steep mountain-shaped (rather than gently curved) eyebrows. Recipe by spitze

I updated a previous recipe of mine[Special Marinade! Pork Yaki-Niku]. I added katakuriko and it made this more tender!This has katakuriko powder in it so it's going to thicken as you cook it. If you don't want it to thicken, then simply omit the katakuriko.If you're going to be bringing this to a barbecue, use large and thicker cuts of meat. Recipe by Hokkori-no

I challenged myself to make various dishes using miso, as is Nagoya style! This Japanese style toast is delicious.All-purpose sweet miso: Since dengaku miso can be stored, it's best to make it beforehand and then save it. The miso will be hot, so be careful not to burn yourself before eating. Recipe by kebeibiko

I tried to recreate a dish from a pasta restaurant I used to frequent when I was working. I wonder if they still have it? It's a pasta restaurant near Kamiyacho Station on the Tokyo Metro.You could replace the soy sauce with this Shiso Garlic Soy Sauce. In that case, omit the garlic. Use whatever vegetables you like! But do include cucumber, tomato and lettuce. They really go well with the meat and sauce. For 3-4 servings. Recipe by Yukirinrin

Easy light Japanese style tuna mayo pizza on bread. Quick dinner/breakfast option for a busy weekday.

I wanted to make something that is easy and quick to eat when I'm busy, but also filling.You don't have to be so exact with the shaping, because it will puff up and look great when baked. Recipe by Dokintan

It reminds me of rice cakes, so I eat it often.You can also eat it without toasting it.If you add too much soy sauce, it'll be too salty to eat haha. Recipe by yakopuyo

A quick and tasty sauce with no need to marinade overnight. I made the flavours stronger to accompany plain boiled vegetables. Love the caramelized soft leeks.#keto #nosugar #mealprep

I tried combining the yakiniku and the egg omelet in a sushi roll since they go so well together. My family loved it.When you finish rolling up the sushi, leave it for 10 minutes so the nori and rice settle down. If you are not having it right away, wrap it neatly with plastic wrap and store it in the refrigerator. Recipe by Sumashi-

I love the toasted aroma of sesame seeds.I like the tofu to be fluffy so I don't squeeze the water out. If you think it's too watery, do so.You can reduce the calories by omitting the butter (mayonnaise). Recipe by Stylish Mama

I had mizuna in my fridge! I remembered a recipe I had seen in a magazine some time ago and made my own version!If you like a strong sauce taste, double the amount of ◎ ingredients. For 4 servings. Recipe by Chisora

I used a pre-made chicken satay salad, but if you can't find it in your local store you can also prepare one yourself. Maybe I will share a recipe for that in the future.

I don't really know how to prepare fresh shrimp, so I only use frozen. I wanted to make a kind of toast that even my husband who loves Japanese food would enjoy.To fully enjoy the chewy texture of the shrimp, don't chop too finely. Recipe by Marrietty