I like the slimy consistency of enoki mushrooms so I added that to the recipe, rather than just beef. The taste becomes more mild and it's easy to eat. It's great to have in stock for a late-snack meal.I used a non-stick pan. Add a teaspoon of sesame oil if necessary.This recipe is for 2 people. Adjust the ingredients depending on how many you're cooking for and keep it in stock! Recipe by ayureo

I used to make mushroom hot pot with Japanese soup stock, but once I tried simmering mushrooms in Chinese soup stock and it was nice, so I tried it in a hot pot.Add whatever vegetables you like.It's nice with chicken thigh meat as well.Adjust the amount of salt to your liking.I used 1200 ml of water and 24 g of weipa seasoning to make the Chinese soup stock. For 4 servings. Recipe by FarmersK

My mother used to make this often, so I tried to recreate it in my own way!Adjust the amount of sugar to taste.I used shimeji mushrooms instead of shiitake mushrooms this time.You can also replace them with enoki mushrooms or king oyster mushrooms.The seasoning might be on the strong side, so you can add some water if you're serving it to children. Recipe by uzukaji

I wanted to cook a dish that can be prepared in bulk.Use as much mushrooms as you prefer.It is delicious to eat as it is, but you could also top it on chilled tofu or toss into a salad.It'll keep in the fridge for 1 week.Add powdered dried sardines (about 2 tablespoons) for a boost of calcium. Recipe by Piyomame

I made the white shira-ae sauce with tofu which goes well with different vegetables and mushrooms in the fridge.I used spinach, carrot and shimeji mushrooms this time. Konnyaku, kikuna leaves, komatsuna leaves or burdock are also recommended. Recipe by FarmersK

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

My son's in high school and always has a big appetite. He loves eating meat, so I added a lot of it here.Take out the marinated beef from the refrigerator first thing in the morning so that the beef will come to room temperature when cooked.I added grilled tofu for the picture.If you use Japanese beef, it'll be soft and tasty.Add ginger if you like. Recipe by Kyarameruhappi-

This is a great dish to make if you've got some beef on the verge of going bad.Start off with 30 ml each of mirin and soy sauce. Add more if necessary while checking the taste. Recipe by Dannasamaharyourinin

Since I was young, my mother made this for my bento using meat and shishito peppers.When I tried making it with green peppers and potatoes, it was just as delicious!It's cooked thoroughly and is preserved in soy sauce, so it lasts and is also great for bentos.Using shishito peppers instead of green peppers is tasty, too! If you use shishito peppers, fry thoroughly beforehand to get rid of the bitter flavor! Please stir-fry the meat and shishito peppers with plenty of sauce.It's more delicious with Japanese beef, but if you use imported beef, use Japanese beef fat by cutting it into small chunks (which you can get at a butcher) and stir fry. The taste becomes milder. For 2-3 servings. Recipe by asaco*

We received some beef tsukudani from a famous store some time ago as a gift. This recipe is my version of that. If you make a generous amount, you can turn leftovers into onigiri (rice balls) or ochazuke (rice with tea) the next day.Beef offcuts are the best to use for this, since it has a decent amount of fat but not too much. Too much fat makes this too oily, but too little makes it dry. We use a mixture of the fatty parts of wagyu beef and cheap imported beef. Please adjust the ginger, sugar and soy sauce amounts to your taste. I prefer it with lots of ginger. This lasts for 2 to 3 days in the refrigerator, so I always make a lot. For a generous amount to stock in your refrigerator. Recipe by Cha-miru

Sweet simmered kabocha doesn't go well with rice, so I made a simmered kabocha dish that does.Test the kabocha squash for doneness after 15 minutes of simmering by poking it with a bamboo skewer.Some kabocha squash can be tough. If the bamboo skewer doesn't go through easily, simmer for longer. Recipe by FarmersK