This is one of the main dishes that we eat in our house. I used to use diced pork intended for stews but at some point I switched to soft-textured, light-flavoured pork fillets. Serve with tonkatsu sauce and mustard.If you over-boil potatoes, they'll just crumble when you try to skewer them so make sure to transfer them to a colander precisely 1-2 minutes after boiling. If you cook the potatoes raw, it will take too long for the heat to penetrate to the center of the potato when frying and you'll end up with burnt meat and onions. Recipe by Madam asahi

Wrapping the fresh ginger with meat is a lot of work... so why not cut it into chunks instead?!•You can use raw carrots or potatoes instead for kids.•Try sticking onions and green peppers between the meat (BBQ style?)•The fresh ginger is not spicy, so adding lots is good . For 8 sticks. Recipe by Nekoyanagi shouten

I made fried meatballs using ground pork. I used less breadcrumbs than I use when making hamburgers.They're delicious so I uploaded the recipe.By adding a small amount of ketchup and katakuriko to the ground meat, the meatballs become soft and delicious.Season the meat mixture well with salt and pepper.You can coat the meatballs without using flour or egg.If you wipe out the container you used to mix the ground meat before adding breadcrumbs to it to coat the meatballs, you can reduce the number of things to wash up. For about 30 meatballs. Recipe by Nanohana uchan

I made this on a day when pork was cheap.Men are really happy to eat pork, so I thought up a recipe I could use on such days.Don't reduce the sauce too much (Step 4), just until the meat has cooked through.It's even better if you top with more sauce after transferring to a plate. Recipe by Kojimama

Whether you like them served with a bowl of salad or rice, these pork satay skewers are full of Southeast Asian flavors and are delicious and simple to prepare, too!

This is a standard recipe in our home.Step 1: If you can, pound the meat until it gets thin (about 1 cm).If you want to deep-fry large filets, cut so they're about 2-3 cm thick and then use a meat pounder to flatten (until they become half the thickness)If you don't have a meat pounder, cover the bottom of a small glass bottle with plastic wrap and then pound. Recipe by Yuuyuu0221

You can eat this whatever sauce combination you prefer. I thought of this recipe that my family and friends could enjoy while leisurely talking.The meatballs are soft before deep-frying, so once you drop them into the oil at step 5, gently roll them over once they color. This recipe makes about 20-24 meatballs. Recipe by caramel-cookie

These are the spring rolls that I've been making for a long time now. They taste great filled with harusame noodles too.If the fillings have too much water content then the spring roll wrappers will tear easily and the oil will spit more, so please soak up any excess moisture with katakuriko. If you wrap the fillings while they're still too hot, the spring roll wrappers could get damaged so please make sure to let them cool sufficiently. Recipe by Yuuyuu0221

This is the dish my mother cooked for me a long time ago.Evenly coat the meat with the katakuriko or else oil will spatter all over. Recipe by Rearea cheese

Harissa spice gives a delicious fresh lemon pepper flavor to chicken, and grilling plus broiling on a skewer keeps the meat juicy. You can make Harissa yourself, recipe below. Per pound of chicken, I skewer a pound of vegetables. Serves well with warm fresh potato pancakes.#GlobalApron

I created the softness of the meatballs and the thickness of the sauce to my liking.I added katakuriko in the sauce before cooking. This avoids lumps in the sauce and thickens the sauce quickly. Recipe by Puru berry

I used to make these cutlet sticks with beef, but it turned out so tasty and cheap when I used pork chunks! It's now a standard dish in our family.The meat may fall apart when dredging, so make sure to squeeze them well.Go ahead and use bamboo skewers that were bought at ¥100 shops. Recipe by Minapon