I think the new potatoes grown here on Tokunoshima Island called Haru Ichiban (First of the Spring) are the best you can get. On the island, we receive these potatoes as gifts from several places in the spring, so I thought up this recipe in order to enjoy them.By coating the pork with katakuriko before stir frying it, it becomes amazingly tender and juicy. You can peel the new potatoes if you like...but no! You should eat them with the skins on!! Butter and garlic tend to burn easily, so even if it's a bother please turn the heat off before adding them. For 2 to 3 servings. Recipe by Tokunoshima yori

I wanted to have a meat dish with a lot of shiso leaves. I used miso and butter seasoning because they both go well with pork and shiso.After adding and stirring the shiso leaves they still look stiff. You don't have to cook them for too long because the residual heat still continues to cook the leaves. If you have a lot of shiso leaves you can add more than 20 leaves. Recipe by Necchan

I always make pork and ginger stir fry with a soy sauce base, but this time I tried it with miso. To give it more volume and a bit of color, I added some vegetables.I recommend using pork belly. This time I used peppers and onion, but you can use whatever veggies you like. Recipe by annnnn

While gazing at potatoes that has sprouted... I thought it would be nice to make something simple and delicious with themYou might not care for the pork oil...But it locks in the flavors, and is delicious. For 4 servings. Recipe by Nyakun

I won a drawing to be a product tester for Kagome brand ketchup, so I thought up this recipe. I was able to use up some leftover cabbage that was turning yellow. The color was covered up by the ketchup, and everyone fought over this dish at dinner.I used a tomato ketchup from Kagome, but you can use any ketchup you like. For 2 servings. Recipe by ochikeron

I wanted to make a festive looking dish using cheap thinly sliced pork offcuts. So I combined them with potatoes, and flavored it all with a ketchup based barbeque sauce, which everyone in my family loves.If you use very thinly sliced pork offcuts, it will taste like beef stew.If you use lean pork that's sliced more thickly, it will be more voluminous, which men like.Add some mushrooms if you have them in your refrigerator to make the dish even more extravagant. Recipe by pakira555

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

I heard that heating the meat slowly makes it tender, so I tried that method.I remembered the taste of meat-miso from school lunch, so I flavored this dish with miso.Place the meat in a pan before heating the pan.Since you stir-fry without oil, a non-stick pan is suitable.Add mayonnaise on the side if you like. Recipe by Iku..

I added the eggplants to a small volume of pork so that the dish would become more voluminous. I used miso base which goes well with the eggplant, and made a ginger stir-fry.Use chopsticks when stir-frying the pork by itself. Otherwise, use a spatula so that the eggplants won't break.Lightly dusting the pork with flour is good enough. Recipe by *Anna*

I wanted a nutritious meal when I was pregnant!Also good with black pepper. For 3 to 4 servings. Recipe by SORAKH

Potatoes contain plenty of starch.Cook them water or oil so that they will cook faster.Add a little water during stir-frying to let it cook well.This also shortens the cooking time.

I made this with veggies I had in the fridge.Adjust the amount of seasoning according to your liking.Moisture will come out of the lettuce, so you can season it rather strongly. Recipe by kiyoka777