I've been making this recipe ever since I got married. Boiling the taro is pretty standard, but stir-frying it afterwards makes it even more tender.When coating the taro and chicken in flour, put the ingredients in a plastic bag to keep your hands clean.Since you're frying it coated in flour, the sauce will thicken nicely. Recipe by Sanbikinokobutamama

I made up this recipe on the spot.Step 1: Cut large taro into 3-4 chunks. Recipe by Yuuyuu0221

I usually make croquettes with leftover taro, but since breadcrumbs are tricky to use and I'm watching my calories, I took a hint from my favorite taro mochi, and tried this recipe. It turned out great!I pan-fried these, but if calories are not a concern, you can also deep-fry them!The ankake sauce has a very strong flavor, so dilute with water if you prefer a thinner sauce. Recipe by John Lee Cooker

I won a contest to become a tester for a brand of mentsuyu, so I tried making this. There's soy milk miso soup, so I thought that soy milk soba dipping sauce should work too - and it was delicious! I thought I'd try milk first, but that has a character that doesn't really go well with this. I think that soy milk just goes better with Japanese ingredients. I don't have special bamboo plates for cold soba, so I just used a sushi rolling mat under the soba noodles and used tea cups as dipping cups... I apologize for the makeshift arrangement.Make with soy milk and not milk! Recipe by ochikeron

This is my cheats version of the sauce. My recipe for Pickled Plums goes great with this dish if you prefer something not as sweet!

This is a different version of "Pork Yakiniku with my Special Sauce", using chicken thighs.In this, I sauté the chicken first and pour the sauce over it.With this recipe, only one frying pan is used, so I stir-fry the cabbage first and transfer it to a dish, then microwave it to warm it up later.If you use two frying pans, you can cook the chicken and cabbage at the same time. Recipe by Hokkori-no

If daikon radish and ground meat covered in sauce is good then satoimo should be delicious, too! The daikon radish had a mild flavor but I felt that a mild flavor would not go so well with satoimo so my recipe is sweet. I added mirin to make it glossier and sweeter.Any kind of meat is okay! I often use a mix of ground beef and ground pork.Of course it's okay to use fresh satoimo instead of the frozen variety. Recipe by rubi0314

This is a recipe I just came up with.I used chicken skin here, but please try making it using whatever you have in the refrigerator, like chikuwa or kamaboko.Also, try adding leeks, onions, cabbage, or other vegetables.Adjust the amount of garlic soy sauce to taste. Recipe by Yuuyuu0221

Because storebought mentsuyu doesn't have a strong umami flavor, I made this homemade mentsuyu using mackerel flakes. They are used for a very strong umami flavor to make soba dipping sauce.The mentsuyu noodle dipping sauce you get at soba restaurants uses mackerel flakes; that's why it's so tasty. These flakes give out so much umami flavor.If using this as mentsuyu, make sure to dilute as follows:Pouring sauce - 1 part all-purpose soy sauce : 4 - 5 parts waterDipping sauce - 1 part all-purpose soy sauce : 2 - 3 parts water. Recipe by FarmersK

I love chicken gizzards. This is the recipe for a drinking snack I made.The gizzards taste like beef tongue.If this recipe is too much work for you, you can just put the leek-salt sauce ingredients in a heatproof container and microwave it for 30 seconds. Just mix this sauce with the cooked gizzards. Recipe by Cooking S Papa

I improved a recipe I have been using for a long time.Serve with "Soft Boiled Pork""Salted Chicken Karaage"and "Youlinji".If you prefer a stronger taste, add more soy sauce. Recipe by Yuuyuu0221

Not much back story here. I use this sauce on dishes like my "Fusion Kamatama Udon".