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

I added miso to make this variation of my regular soy sauce-based simmered chicken drumstick and daikon radish recipe.If you wait about half a day before eating it, the flavors will be absorbed better.If you don't have time for that, just simmer the daikon radish longer, until it absorbs the flavors. Recipe by Musumedaburu

Japanese-style "Tofu Hamburg" is a refreshing twist on hamburg steak, topped with grated daikon radish and tangy ponzu sauce. Healthy and balanced with tofu and pork, it’s quick to prepare, easy to digest, and perfect year-round for all ages.#Japanesefood #Japanesecuisine #washoku #CA2025 #easyrecipe

I combined in-season cod with some vegetables I had in the refrigerator, to make a Japanese-style dish.If you prefer to have lots of sauce, double the sauce ingredients.The key is to not flip the cod over too often when it's cooking. Leave it alone so that it can brown on one side, then turn over and brown the other side. This way they won't fall apart, and will have a crispy finish.If you want the vegetables to be crispy, don't stir fry them or simmer them in the sauce for too long. Recipe by oldice

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

My daughter chooses hiyayakko cold tofu even at an all-you-can-eat buffet.Even if it is summer, eating cold tofu all the time is not good. But mapo tofu is a bother to make. So here's this really simple recipe instead.Chicken stock and oyster sauce give this a rice and satisfying flavor even with just a few ingredients.You can use 1 teaspoon of Wei-pa chicken paste instead of chicken stock granules if you like.This is great for dinner too of course! For 4 servings. Recipe by Youtank

I wanted to create the kind of simple Japanese style pasta you can get at a restaurant at home.Be sure to put the oilve oil and garlic in the frying pan before heating it up. The results will be great.Instead of the dashi stock granules and soy sauce, you can use 2 teaspoons of commercial dashi-soy sauce mix. For 2 servings. Recipe by Matsujun

This sauce is easy on your stomach.They use pork bones and chicken bones to make sauce in restaurants, but this one doesn't.You don't need to add Chinese chicken soup stock for this sauce, the minced pork gives a good flavour instead. Serve with plenty of vegetables that you like such as thinly sliced Japanese leeks, tomatoes and daikon radish sprouts to give it a nice balance! Recipe by pogue

Wild sesame is very similar to black sesame seeds used in sweets. Since the flavor is so good, I use it in place of regular sesame seeds when cooking. It also supposedly contains neutral fats and helps lower cholesterol, so eating it will apparently help you live 10 years longer. Plus, I can use it often to make local dishes from my hometown, which is why it's one of my favorite ingredients.-Boil the gnocchi over medium heat to create a plump and delicious texture straight through to the centers.-Roast the wild sesame in a frying pan over low heat until they begin to pop. Grinding the seeds with a mortar and pestle enhances their flavor. Recipe by *chifon*

My dear daughter loves furofuki daikon, a traditional simmered daikon radish dish! It's good when simmered for a long time, but that's a lot work, so I like to let my pressure cooker to do it.If you don't add ground meat, this is a plain sweet miso sauce. For 4 servings. Recipe by Ha-tannookkasan

My mother taught me this recipe, but I used shiitake mushrooms instead of shrimp so that vegetarians could eat it too, and I also omitted the egg white in the original recipe. This is the sister recipe of "Lotus root dumplings (in clear soup)".The key is to put just a little bit of grated ginger (including the juice), but if you use too much, it will be too strong so watch out (you can use grated ginger from a tube).After you have grated most of the lotus root, chop up the last little bit left and add it too.I used the Step 7 dumplings in a clear soup in. Recipe by Saishokubeginnernano

I adapted a dish I had once at an izakaya gastropub!I had a tofu steak that was so delicious and easy, that I copied her method for frying the tofu!You can use normal soy sauce, but if you use light soy sauce, the dish won't darken as much. It's best to drain the excess water from the tofu beforehand. For 4 servings. Recipe by minarin