I used everybody's favorite ketchup and curry sauce to make a stir-fry.When adding the seasoning ingredients, first pour in the sake to cook off the alcohol and allow the rest of the ingredients to blend easily. Recipe by Kajihara Ato

I like zucchini, but my child doesn't. I suspected he may eat if it's seasoned with curry, so I gave it a shot. Both he and my husband liked this, so I posted the recipe here.Skip Step 2 if you prefer a crunchy texture for the zucchini. I microwave them since I prefer well-cooked veggies and want to reduce the time it takes to stir-frying them.Adjust the amount of curry powder to taste. For 2 servings. Recipe by Orenjiringu

The irresistible charm of curry! This is a popular home-cooked dish, perfect for lunchboxes and everyday meals. The savory juices released by the king oyster mushrooms during cooking are delicious when mixed with rice.

This is a recipe my mom often made for me when I was little.The dish can become very spicy depending on the curry powder, so adjust accordingly while checking the taste. If making this for children, then just add enough curry powder to add fragrance. Water will come out of the cabbage as time goes by, so heat it up again just before serving. Recipe by Chaomi

Stir-fried mixed vegetables, or 'he cai', is a dish where you slice and stir-fry your favorite ingredients, then top them with a thin egg crepe—hence the name 'he cai dai mao' (mixed vegetables with a hat). This is a classic home-cooked dish, but it can also be served at gatherings. The idea is to use up whatever you have in the fridge—mix and match any combination of meat or vegetables you like. I happened to have beech mushrooms and white shimeji mushrooms, which add extra nutrition and texture. The glass noodles soak up the mushroom juices, making them flavorful and satisfying. I also added my favorite firm tofu. In short, this dish is all about variety—just stir-fry the flavors you and your family enjoy. The egg crepe is the highlight! For a tender, silky crepe, add a little mayonnaise to the beaten eggs. This dish is great for all ages, and I serve it with a delicious curry sauce for a unique twist. The variety of ingredients creates a perfect blend of textures and flavors.

Use your fave curry spices to make this tasty! I used Garam Masala.

You have no energy, no time, and nothing but pork. This recipe is for you. Recipe by Pukuttopukumaru

For those days when you have no time or energy, and the only thing you do have is pork.It's good on top of plain rice too. Recipe by Pukuttopukumaru

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

To preserve the texture of the turnip, I decided to stir fry rather than boiling them. The light turnips go wonderfully with the rich pork belly.● If you overcook the turnips, then they'll start to fall apart so give them a quick stir fry on high heat (don't worry if the texture seems raw).● Cook everything on high heat. Recipe by Raby

I received some Takara brand Shaoxing wine to try out.It is the best to chop the garlic and ginger but in here I used tubed ones for easier cooking. When you add them the oil will spit. Be careful. Recipe by Shampoo hat

I made various types of curry-flavored meat stir-fries from recipe books, but I was rarely able to get it to turn out how I wanted.I figured I would think of a recipe myself, tried several times, and was finally able to come up with a taste that I could approve of~ .This is delicious .This burns easily if you over-sauté, so be careful after adding the flavoring ingredients.You can if course, use meat other than pork offcuts.Season with salt and pepper for the finishing touch while checking the taste.This calls for lots of onions, so reduce the amount if you dislike them . For 2 peoples. Recipe by Iku..