A big packet of pork was a special offer so I bought it. I was wondering what sort of seasoning for the pork my sons would like... Recipe by Plus Nine

I put some thought into the combined flavoring ingredients to mask the raw flavor of the mushrooms.The pork is coated with katakuriko to make it juicy. It tends to stick to the frying pan, so use a generous amount of oil and separate it with your hands when adding to the pan to stir-fry.Adjust the amount of seasoning ingredients to taste. For 4 servings. Recipe by Atorie sara

I wanted to serve the satoimo I like so much to my family using flavorings that were slightly different than usual.- You may get away with not using any oil in the frying pan, because of the fat in the pork. (especially if you use a non-stick pan)- The viscous substance covering the satoimo is supposed to help lower your blood pressure and cholesterol, and even for helps to prevent senility by stimulating the brain, so don't wash too much of it off.- You can make the recipe more healthy by wiping off excess fat before adding the flavorings. Recipe by Kenkunno mama

I made this recipe because I discovered a good brand of locally produced konnyaku.I've edited the method of cutting the konnyaku. Recipe by Orange Day

I wanted to make a delicious stir-fry. If you mix gochujang with mayonnaise, it becomes rich and delicious.Just use whatever vegetables you have on hand. For 3 to 4 servings. Recipe by Nyakun

I wanted to make a quick and easy item that I could pack into everyday bentos.The oyster sauce and mayonnaise burn easily, so turn down the heat to low after adding them. For 1 to 2 servings (or 2 to 3 bento-sized servings). Recipe by nasubeam

I love mayonnaise, so I tried to create a dish using soy sauce which goes well with cooked rice. It's delicious!You have to mix the mayonnaise and soy sauce in advance.Thinly-sliced pork loin might be hard, so it's better to use pork leg or the thinly-sliced pork belly. For 2 servings. Recipe by Renmama

I usually stock up on chikuwa because I love fish cakes so much. One day, I realized that the expiration dates were getting close. I wanted to use them up since I already had another bag in the freezer. This recipe is a new variation of the "Pork Stir Fry with Yuzu Pepper and Mayo" that I posted in the past.The chikuwa I used were thin. You could also use king oyster mushrooms instead of shimeji. Make sure the heat is high throughout the process. I recommend adding freshly ground black pepper to finish. You could use sansho peppers instead, or add bonito flakes as an accent. For 2 servings. Recipe by Sabumochi

This is so yummy!Just try it!!When you heat mayonnaise, it starts separating.The mayonnaise oil is for stir-frying and the egg is for richness.If you fry over high heat, this dish just smells like charcoal, so make sure to caramelize over low heat.Blanch the broccoli. Recipe by pegupepepe

I came up with this recipe when the only ingredients I had were chicken breasts and komatsuna. Upon tasting, it was really delicious, and I've made it several times since.Make sure you slice the chicken thinly so that it will steam-cook all the way through.I usually use chicken breasts but you could also use tenderloin or thigh meat. Recipe by Pukuttopukumaru

Using mentsuyu and sake makes the stir-fried udon smooth and not sticky. On June 9, 2009, this became my 24th featured recipe. Thank you!The origin of this recipe: At our house, we always season with mentsuyu instead of soy sauce or other sauces. It's really delicious!

I cooked my two favorite ingredients, squid and Japanese leek, with oyster sauce and mayo. It turned out to be a delicious dish! Since my family loved it so much, I posted the recipe here!Scattering some shichimi spice gives the dish a grown-up flavor! It's great as an appetizer to enjoy with drinks.The key is to add everything except for the oyster sauce into the frying pan and mix lightly before heating. Recipe by Donpintan