I can't get enough of spicy food.-Use whatever cut of meat that you like. I think meat that has a bit of fat tastes delicious.-This burns easily, so cook it slowly over a medium heat.-Using a plastic bag in step 2 reduces the amount of dishes and makes things easier.-It will hold for 2~3 days in the state of Step 3. Recipe by Sonechiko

Gochujang and Miso goes well with meat. And I combined it with Chinese cabbage, which is in season now.None in particular. Recipe by annnnn

I wanted to make a rice bowl with ginger pork but instead, I put the stir-fry on shredded cabbage.Coat the pork with flour before frying it. This makes the pork absorb the sauce better. For 2 servings. Recipe by FarmersK

I wanted to use hot but rich gochujang in Japanese style dishes.The estimate cooking time of the kabocha is about 2.5 to 3 minutes in a 500-600W microwave.Adjust the seasoning amount if you like. For 2 to 4 servings. Recipe by caramel-cookie

Japanese inspired sliced pork with onions. Infused in a sweet sauce with caramelized onions. Made this as part of a meal prep. I only had a chunk of pork loin in the freezer. Semi-thawing it made it way easier to slice the pork thinly. Learnt something new and love this trick! I made the seasoning stronger as we were pairing it with plain boiled carrots and Bok choy.

I added onions to the recipe "Refreshing with vinegar and great for recovering from summer exhaustion! Pork stamina stir-fry," and modified the recipe to help recovery.Stir-frying with onion adds a little bit of sweetness to the dish.If you want more vinegar flavour, add as needed when plating. Recipe by Hokkori-no

I always make this when sweet onions are in season. I learned this recipe from my mother, and I still make it.A lot of moisture comes out of the sweet onions, so don't put any water in.If there isn't enough soy sauce, add a little bit at the end.I like to add a lot of shichimi togarashi (chili pepper mix powder) or ichimi togarashi (chili pepper powder).The sweet onions reduce in volume, so you'll want to use at least 2. Recipe by rie-tin

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

Here's another dish that's perfect with rice! After work, you definitely want a dish that's both appetizing and goes well with rice. With black peppercorns, it tastes just like teppanyaki! Give it a try! You can refer to the video: https://youtu.be/l5G-VagQONQ

My husband absolutely loves ponzu sauce.His golden rule is that [ponzu × ginger = refreshingly delicious]. So, I borrowed his "almighty combination" to put this recipe together.-Please adjust the amount of ponzu sauce and ginger to your liking.-Add more onion to make it more filling.-I add mushrooms or other vegetables when I don't have lots of pork or when I'm cutting down on expenses.-Mincing the ginger makes it more spicy. This will certainly suit grown ups. For 1 small serving for a bento. Recipe by Marrietty

The "Pork and Cheese" that I had at an okonomiyaki restaurant was so good, so I tried to observe how they made it. I also added onions when I cooked it at home, and my family absolutely loved it!Make sure to spread out the meat to cook. Using pork belly results in a crusty finish because it contains lots of fat. Even if it doesn't turn out crusty, the fat will be juicy and flowing... It goes really well with rice. For 2 servings. Recipe by Momonga mammy