I wanted to make an excellent beer and rice accompaniment. This is what I came up.It takes less time if you use frozen potato wedges. Recipe by onji

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

I love celery. Because its leaves are also tasty and fragrant, I stir-fried them with some potatoes, and seasoned with mayo and soy with grainy mustard as an accent.You could also use bacon or fish sausages instead of wiener sausages. Recipe by Mimato

I love mayonnaise, so I tried to create a dish using soy sauce which goes well with cooked rice. It's delicious!You have to mix the mayonnaise and soy sauce in advance.Thinly-sliced pork loin might be hard, so it's better to use pork leg or the thinly-sliced pork belly. For 2 servings. Recipe by Renmama

I always stir fry squid with curry flavoring, so I went for a change.The key is to use fresh squid and not to cook thoroughly. Recipe by Poron526

I wanted to make a quick and easy item that I could pack into everyday bentos.The oyster sauce and mayonnaise burn easily, so turn down the heat to low after adding them. For 1 to 2 servings (or 2 to 3 bento-sized servings). Recipe by nasubeam

I cooked my two favorite ingredients, squid and Japanese leek, with oyster sauce and mayo. It turned out to be a delicious dish! Since my family loved it so much, I posted the recipe here!Scattering some shichimi spice gives the dish a grown-up flavor! It's great as an appetizer to enjoy with drinks.The key is to add everything except for the oyster sauce into the frying pan and mix lightly before heating. Recipe by Donpintan

I wanted to serve the satoimo I like so much to my family using flavorings that were slightly different than usual.- You may get away with not using any oil in the frying pan, because of the fat in the pork. (especially if you use a non-stick pan)- The viscous substance covering the satoimo is supposed to help lower your blood pressure and cholesterol, and even for helps to prevent senility by stimulating the brain, so don't wash too much of it off.- You can make the recipe more healthy by wiping off excess fat before adding the flavorings. Recipe by Kenkunno mama

After receiving sweet potatoes as a gift, and I was wondering what to do with them when suddenly I received another batch.I usually make tempura but there was too much for that, so I created this new recipe.By microwaving the sweet potato beforehand, the stir fry time will be shortened. Recipe by Kuushinsai

When I went on a mayonnaise factory, I learned that when making a "mayonnaise stir fry", it's better to use mayonnaise twice - for stir frying as oil, and to finish to add flavor. I also learned that you should add mayonnaise to the pan before heating it. I thought up this recipe because I wanted to try it out. Mayonnaise didn't add enough flavor for me, so I added ponzu sauce.Brown the chicken properly first and then let it steam. This prevents the flavor from escaping and seals in the juiciness too. By adding mayonnaise twice, first for stir-frying and then for flavor, the richness and fragrance comes alive. If you add more ponzu sauce it's light and refreshing, and if you add more mayonnaise, it becomes richer. For 4 servings. Recipe by Obuusama

I'm in a penny-pinching phase right now, so I've been cooking inexpensive yet satisfying dishes.I took the photo above some time after the dish was done so it looks the way it does, but when it's freshly cooked it's really shiny and plump.Please enjoy this when it's freshly cooked and piping hot.If you have more than 350 g of chicken breast meat, you may run out of sauce. So if you have a bigger chicken breast please adjust the sauce ingredients. Recipe by *Anna*

I'm trying out various methods right now for how to make chicken breast meat tender and delicious. It's cheap and healthy. I use the egg white left over from baking in chicken dishes. The sugar used to marinate the chicken tenderizes it too.If you cut up the chicken, wrap it in 100 g portions and freeze it; it's very handy. When cooking the chicken, if you touch them before the coating has hardened, it will slide off and stick the pan, so be careful. If it looks like the chicken is getting burned, turn off the heat for a while. Since you'll be simmering the chicken in Step 6, you don't have to cook the chicken through in Step 5. For 1 to 2 servings. Recipe by Iku..