I wanted to make a fun meal that was very original and that people wouldn't get tired of. It had to be inexpensive and delicious, too. I don't know if a dish like this already exists, but I thought it sounded like a good combination and tried it out. Result: it was very tasty, so I turned it into a recipe.I wasn't sure whether I should stir fry the flour with the chicken, but mixing it with milk worked fine. In Step 6, simmer the sauce for 1-2 minutes after it's bubbling. If you use cream instead of milk, the sauce will be quite rich. You could blend milk and cream, too. For 4 servings. Recipe by Lesser Panda

I made this for Christmas this year. I was looking through the ingredients in store-bought sauce and realized that mentsuyu could be used to season roasted chicken.If you have the time, marinate for as long as possible, overnight is the best. Let the flavors settle in at least for an hour. However, if you top with the sauce you can get it to work out.Adjust the baking time and brown color accordingly, so it cooks through to the center. Recipe by Lesser Panda

Japanese omelette with rice that called "Omurice" is must be good combination with 【Chanterelle】→It was more than that !!

We are a small family so I prepare chicken legs for us. A whole chicken is too much for us...If you roast only chicken legs they will roast better thanks to the baking parchment. When you roast vegetables together the vegetables underneath will absorb the chicken's cooking juice and it will taste better.You can do this with a frying pan.I mix various ingredients to make the marinade so it has a deep flavour. Recipe by Peni-da

I often used to make this dish when I lacked vegetables in my diet.The cooking time for spinach and shimeji mushrooms is just an estimate, so drain quickly when they have cooked.Drain the water well in Step 4. The flavor will be diluted if you don't do so. Recipe by Mizorecchifan

I like shiitake mushrooms and have been making this for ages.The mushrooms in the top photo are quite small. They shrink when cooked so choose thick mushrooms for a better taste.Don't over-fry them.You can use vegetable oil instead of butter if you like. Recipe by Yuuyuu0221

My mum has been making this recipe for ages.If you don't like raw snow peas, blanch in salted hot water and then shock with cold water before stir-frying. Recipe by Daimajo

This is a variation on my recipe Nagaimo Yam and Pork Stir Fry. Chopped pork tends to get tough if you stir fry it, so I treated it in a certain way to make it as tender as possible. Make it hearty with a boost of inexpensive mushrooms!Serve it to small children without the black pepper.If there are burned bits in the pan after taking out the meat (Step 4), wipe with a paper towel before proceeding. If you simmer it for too long at Step 6, the meat will get tough so be careful. For 2 servings. Recipe by Iku..

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 tried recreating a delicious dish I had at a restaurant.-You can replace the shimeji mushrooms with maitake or king oyster mushrooms.-Take care not to boil down the sauce too much.-The seasoning for the chicken soboro is kept on the lighter side, taking into account the sodium that's included in the sauce. Recipe by Koutarochan

Last time, I made this dish with minced pork, so here is the sliced pork version. The minced pork was also delicious, so I made this dish with sliced pork this time.No tips in particular, but once you add the sake in Step 3, turn the heat to high to burn off the alcohol.After serving, you can also add butter, which makes it delicious.The photo is a side dish for a packed lunch. Recipe by Tenisubo-i