When I first started making this, I didn't add garlic, but since my children are old enough to handle it, I add it for the flavor.By adding in miso, it adds shine to the dish and becomes more delicious. Recipe by Maimai365

I wanted to cook a dish that'll warm you up using daikon and chicken!Flip the ingredients from time to time for even cooking. Recipe by uzukaji

The daikon radish in this simmered dish is so tender you don't have to chew it at all .They don't fall apart a bit even though the sharp edges aren't cut off. The ingredients are cooked in a large pan in a single layer, with the components overlapping as little as possible. And you don't stir it and fiddle with it while it's simmering. The key is to cook everything in the bubbles.You don't want to taste or smell the garlic at all. It's not added for that really. It's added for richness, and to counteract the gaminess of the chicken. Whenever you think that a dish needs more richness, try adding a tiny bit of garlic. It will add that richness you want. Only add a tiny bit, not enough to taste the garlic. Recipe by pegupepepe

I made up a recipe using Takara brand mirin.Adjust the quantity of yuzu pepper paste to taste. Recipe by EnjoyKitchen.

I cut up the ingredients into small pieces so that the kids can eat it, and the results turned out great.Try to make it ahead of time if you can. If you let it cool down once the flavors will penetrate better and the dish will become more delicious. For 3 servings. Recipe by Shi-447

Braised pork belly and daikon radish has been always one of the side dishes I make, but I added some changes to the recipe a friend's mum showed me. I made it more substantial using my usual ingredients.The daikon absorbs the flavour as it is cooled down. It tastes better when left to stand for a while than eaten straight away. It is nice if you cook boiled eggs together with it. If you heat the daikon for 2 to 3 minutes in a microwave beforehand you can cook the dish quickly. Recipe by Nokosandon

I thought of a chicken recipe that would taste great but wouldn't dry out with time.You can use chicken thigh meat instead. Recipe by Raby

Easy weekday Chinese chicken. Can easily be made sweeter rather than spicy. I like spice.Inspired by: https://www.kitchensanctuary.com/crispy-sesame-chicken-sticky-asian-sauce/#responce

I posted this for my own reference. This recipe comes from a distant relative. I had the pleasure of having some with them, so I asked for the recipe and now I make this often with my added touches.Adding the mirin at the end gives a glazed finish. The meat is tender when done.In Step 1, it's best to cook both sides of the meat. Be careful, though, because if you overcook it, the meat is going to be tough.In Step 3, simmer it on a very low heat setting.I made my drop lid out of aluminum foil, so I made a hole in the center of it. Recipe by rie-tin

We buy a lot of chicken wings when it's on sale and cook this dish very often.Serve any leftovers on warm rice, gelatinous sauce and all. Sprinkle green onions on top to turn it into a yakitori rice bowl.Pan fry the chicken well until golden brown to get the best flavor. Don't move the chicken around, just let it cook over medium-heat for a while. Eat with your hands! Recipe by Kuserare-to

I think every household has their own way to make 'Stir Fried and Simmered Beef and Burdock Root', but this is my method.If you stir fry the burdock root in the same frying pan you stir fried the beef in, the burdock root will not be properly coated by oil. Even if it's a bother, stir fry it in a separate pan for better, richer flavor. If you do stir fry the beef and burdock root together the flavor will be lighter. Please use whichever method you prefer. The meat stays tender even if you reheat this in the microwave. For 4 servings. Recipe by Asamato

2 net carbsRecipe from Weight Watcher's Magazine** this has a good flavor - you can adjust the how spicy you want it!