I wanted to make a good use of spring cabbage. The flavour of miso and oyster sauce mix is absolutely delicious.I used 2 large leaves of cabbage for this recipe.If your cabbage seems smaller in size, I would suggest you using a little more than that (3 to 4 leaves).The sauce is quite rich in flavour so you can be generous with the amount of vegetables you add to the pan. The finished dish will be as delicious if you swap japanese leek with onion. Recipe by Nanohana

I was really hungry so I wanted to make something that I could eat soon with whatever I had in the fridge.Since this is so easy, there aren't any hints. Recipe by PETA

I had a ton of shiso leaves around, so I wanted to use them up!You can add butter at the start too.You can put in as much shiso as you like. The version in the photo has 30 shiso leaves in the stir-fry plus more for garnish, and I wanted to add even more!To be honest, it tastes good even without the pork. Recipe by guemi

I had some leftover canned tomatoes so I used them in this.If the tough core part of the cabbage bothers you, chop it up finely.Crush the whole tomatoes while you mix the tomato sauce. For 3 servings. Recipe by hitkat

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

When I was trying to come up with the flavour for the pork belly and the cabbage, okonomiyaki sauce suddenly came to mind.Making this dish takes less cooking time than making okonomiyaki! This dish also goes well with rice!This became our staple dish which is easy but delicious.Pork belly and cabbage combination is perfect with okonomiyaki sauce!!So there is nothing to note.The taste of okonomiyaki sauce varies depending on the brand. Adjust the amount to your liking. Recipe by Yusase mama

Achieved 8,000 reviews☆ This sweet sauce clings to the pork and eggs, giving it a restaurant-quality taste! There's a trick to the flavor☆ It's healthy with the addition of crunchy komatsuna♬The origin of this recipeI adapted the taste of a pork and egg stir-fry from a restaurant I frequented during my student days for home cooking. Instead of deep-frying, I use the microwave.

I found very cheap atsuage on sale, so I sautéed it with meat.I recommend using a spatula in Step 5. Recipe by *Anna*

Just stir-fry and mix with sauce!!It's simple yet so addictive that everyone will love it.A perfect dish to go with rice.The origin of this recipeA family favorite in our home☆

To ensure that the flavor of the oyster sauce wouldn't be too strong, I tried adding a combination of garlic teriyaki sauce and sesame seeds.If you are adding lots of vegetables and mushrooms or serving this over rice, make a large batch of sauce. Recipe by *3103*

I love the combination of chicken, umeboshi and shiso leaves, so I thought up an easy recipe that uses all three.I use pretty sour umeboshi, so if you have sweet umeboshi use less mirin.In Step 2, if you want to make it more sour, add more umeboshi, and if you want it sweeter add more mirin.If you add more shiso leaves than called for in the recipe it will become even more aromatic, so I recommend it. Recipe by Milis