Pork and Lotus Root Shigure Stew

First, season the pork, then simmer it with the moisture released from the Napa cabbage for a flavorful dish. Even a small amount makes a big impact.Origin of this recipe:I often stir-fry or boil thinly sliced pork loin, so I decided to try simmering it with sukiyaki-style seasoning.

My hubby loves this stew! This is a very hard to fail dish and yet nutritional balanced. It is very easy to prepare and very nice to eat with rice or udon.

Known as a common chinese food around the world, this pork stew dish has a homemade flavour and easy to cook. This time I'm using the unminced garlic, instead the whole garlic cloves.

This is like a lamb stew, made more econimcally with inexpensive cubed pork shoulder (a better substitute than beef, in my opinion). If you can't find cubed pork shoulder, you can cut up pork tenderloin or pork butt. Of course, you can use lamb or beef if you've got it, or if you don't eat pork.

Rice wine is a traditional drink like a beer consume during festival back in my village. I use to help my grandma make them with sticky rice and fermented them for a few months. This stew inspire by that memory. The video in my YouTube channel : Homecooking For Love one ( just a humble n homemade video 🤪 )

This savory dish is a comfort food for many Japanese people.Every family has the different recipe, and today, I am showing you my mom's recipe.Not difficult to make. Simple, and good.You can use either pork or beef, but my mom's recipe is with pork :)

This is such a simple recipe yet so tasteful. This is a dish to make on a lazy sunday, where you can't be bothered to do much.

Very simple Japan homestyle stew

I kinda just made up while working. I wanted to make something thing for my client that did not have chicke. So I found chuncked pork stew meat and made up the recipie with what they had.

I love all kinds of stew but pork one of my favorites ..this stew is delicious enjoy with buns or serve by it self or even over mashed potatoes

Another recipe I create on my own. I love to try varieties and somehow it turn out well. Hubby said his tummy is happy and that why he reluctantly have meal outside. He is a family man and he prefer to have food at home. And I am more than happy to cook all the meal because it is my hobby too 😃 no artificial flavor only salt and brown sugar.

I wanted to make a stew with a twist, so I came up with this.If sweating the onions seems like too much of a bother, just grate. Recipe by Deiji-daisy

Another Indonesian pork dish with aromatic Indonesian basil and lemongrass as the main ingredients. This is called 'Pork Di Bulu' as in Manado. Fragrant stew not just pork but chicken and prawn can be as substitute.

Once the Obon holiday in mid-August is over and it starts feeling like autumn, we like to take imotaki outside to riverbeds or fields to eat and enjoy the beautiful moon.In Ehime, this traditional dish "imotaki" is a must have during autumn.Make sure to put in lots of ingredients! The dashi tastes best if you can use iriko dashi... and don't forget the Matsuyama-age... but if you don't have that, you can use abura-age. Make sure to prepare the satoimo and konnyaku before adding them to your pot to boil. In Ehime we make a lot in nabe pots. When you're done eating you can finish off the extra soup by adding udon noodles. Recipe by oBsession

MY VERSIONFLAVOURFULL PORK STEW USING STONE'S GINGER WINELOVING IT

Simple pork leg recipe. Just a can of pork leg and some potatoes.

I been try to create new recipe lately. And here one of them. Because cooking everyday I realize that tomato can perfected every stew dish.With the sourish sweet taste,provided cook it well.

Something I made up in the kitchen today.

A dish that lets you enjoy plenty of vegetables and warms you up.The origin of this recipeMy mother used to make this often, so I tried to recreate it in my own way!

This farm dinner is inspired by delicious tender fresh pork shoulder, usually four lbs. of super lean meat after the bone and fat have been removed, stewed with onions, white beans, and mushrooms. I cut this recipe in half, even if you are cooking only for yourself, it still makes five dinners, but you can freeze this stew, it gets better when frozen and reheated.

This is a slow cooking kind of recipe with tender meat and sweet flavory thick sauce. Great dish if you have to do something at the side. Just make sure your water or sauce won't dry up. This dish should have thick but runny sauce.

I prefer to cook this recipe with a slow cooker but it's fine if you want to use pressure cooker or normal pot. With normal pot, you have to stir it occasionally so things doesn't stick to the bottom of the pot. With pressure cooker, I only guess the amount of time as mine pressure cooker timer is weird.

I wanted to eat something creamy, so I adapted a soup recipe to create a stew. If I have leftovers, I like to add milk to it for a breakfast soup.If you coat everything well in flour in Step 2, it shouldn't become lumpy. If you use less flour, it'll be more like a soup. You don't have to make the white sauce in a separate pan, so it's really convenient. Recipe by Garumeri

I slightly rearranged the chicken stew recipe that my mother-in-law taught me.My mother always asks me to make this for her.The key is to cut all of the ingredients into same-sized chunks.For those who prefer it concentrated, increase the soy sauce to 4 tablespoons and the mirin to 2 tablespoons.Be sure to let the stew cool in the pot. Recipe by Puru berry

Super simple white stew using only 3 ingredients. Made entirely in my rice cooker. You can also cook over the stove top. Seasoned to taste to your preference.

I usually prepare a thick broth for silken tofu, and wondered what it would taste like if I made a recipe with a flavoring usually used for "agedashi dofu" (a deep-fried tofu dish). I created my own version of the following recipe: "No Deep-frying! Firm Tofu with a Deep-Fried Flavor",.Adjust the amount of daikon radish according to your preference.Also, the bitterness of the daikon radish changes with the season, so adjust the amount to taste.If you are preparing this for children who don't like grated daikon, divide the broth in Step 2 to make servings without it. Recipe by Hokkori-no

MY VERSIONEASY AND DELICOUS STEWLOVING IT