I learned from a cookbook written by an author who looks 20 years younger than her age, that it is okay to eat yam skins, so I thought this up.I made a new discovery for once in a long time!Don't peel the yams! I can't say this enough. The skin seems to have a lot of nutrients, it stops the yams from becoming slimy, they can be eaten raw, so they cook through quickly, and it adds to the flavor of the yams! For 4 people. Recipe by Koutetsudaimajin

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 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 put some thought into the combined flavoring ingredients to mask the raw flavor of the mushrooms.The pork is coated with katakuriko to make it juicy. It tends to stick to the frying pan, so use a generous amount of oil and separate it with your hands when adding to the pan to stir-fry.Adjust the amount of seasoning ingredients to taste. For 4 servings. Recipe by Atorie sara

*I experimented with various flavours to use up the Chinese cabbage I had around.*I used a healthier variety of mayonnaise.*It won't be watery if you stir-fry quickly over high heat.*When you cook a large portion of Chinese cabbage at one time, it'll release some water and lower the temperature of the pan. If you have too much water in the pan, adjust the seasonings, and lightly thicken with katakuriko. It's also delicious that way too. For 2 servings. Recipe by putimiko

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

I wanted to make a delicious stir-fry. If you mix gochujang with mayonnaise, it becomes rich and delicious.Just use whatever vegetables you have on hand. For 3 to 4 servings. Recipe by Nyakun

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

This is prepared with my family's mayonnaise and ponzu flavor.Adjust the seasonings depending on the amount of ramps.This recipe is for a slightly salty finish. Recipe by Chamicyami

I made this in order to use up leftover chikuwa fish sticks, just using whatever I had on hand, and it was amazingly good.You can really taste the sweetness of the Chinese cabbage and it's well flavored too, so you can spoon it on top of a bowl of rice and serve it as a 'donburi' too!I didn't list it in the ingredients, but I added frozen corn for color.I think the mayonnaise retains its flavor better if you add it after turning the heat off.Just cook the Chinese cabbage until it's totally wilted. There's no need to divide the leafy part and the stem part. For 5 servings. Recipe by Yumisuna77

I made this recipe because I discovered a good brand of locally produced konnyaku.I've edited the method of cutting the konnyaku. Recipe by Orange Day

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