I decided that I wanted to come up with a recipe with a different from usual texture that would be crispy, plump, and taste delicious all at the same time.In order for the pork to be able to completely cover the filling, make them into thin shapes (about 6cm)You can enjoy the texture of these skewers. Make sure to fry the pork until crispy. For 5 skewers. Recipe by Kantan tenuki mama

I came up with this easy side dish recipe using things I already had in the refrigerator that still didn't look like I was cutting corners.- Adjust the heating time depending on your microwave.- This tasty when cooked until crispy. Cook to your desired texture. For a crispy finish, wipe the oil that comes out of the pork as you cook it. Recipe by Mokobu- mama

I got tons of umeboshi as a gift, and came up with this recipe!Make sure the meat doesn't fall apart when you roll them up. For 2 servings. Recipe by Hoshitosoranodining

So I saw these Spinach & Herb flat breads at the shops and had to try them. Made some wraps.No measuring with this- depends on how many you plan to make.

The cooking part of this recipe is the roasted chickpeas.. I chose to put them in a wrap,,but you could put them in soups, salads, lots of different things. Let me know how you use them because I'm always looking for different ideas!

It's my child's favorite dish.Prepare and combine all of the ingredients beforehand so that you can make this in one go. It's fine to use ground meat but it's easier to chop up thinly sliced meat since the pieces will be larger and easier to eat. Plus, there will be less fat. If serving to adults, add gochujang red chili paste! Recipe by LaLaHappy1

Since I had leftover daikon radish, I tried making meat wraps with it.Coating the pork with flour helps hold the wraps together and prevents from falling apart. Recipe by kojyu

I was thinking about making ginger pork saute but then inspiration hit me ...I should make meat wraps!! These are my new favorites You can make them with whatever leftovers you have in the refrigerator ( ˇ ￩)If you sprinkle the flour on right before cooking, the rolls will brown nicely. Some fat will come out of the pork; soaking it up with a paper towel will keep it from being too oily. When eating these as snacks to accompany alcohol, cooking them with garlic will make them even better.If you're making these for kids, add some cheese - they will love it. Recipe by NaoMama

My mother used to make this for me when I was living back home before getting married.She would usually season it with soy sauce and mirin, but when I made this variation with yakiniku sauce, my kids loved it. I've been making this with yakiniku sauce ever since.It looks prettier if you wrap up the chikuwa so that the inside white part faces out.When you're making this for bentos, you can cut down time in the morning if you work until step 4 the night before. For 4 servings. Recipe by sumirenohana

This is my family's Sunday breakfast. I love the combination of tuna, shiso leaves, and mayonnaise.Hint: Use large tortillas. I think these wraps taste better with more mayonnaise. Recipe by Aroharokomoko

Easy and quick light meal, filled with flavor and texture. The hummus adds a kick of protein while the avocado and veggies create a perfect balance of crunch and goodness.Notes:*I used dill hummus, but any hummus will work.#CA2025

I created this recipe because I wanted to eat a side dish using leftover atsuage, which whets my appetite.Try not to burn the wraps after adding the sauce.For those people who don't like strong tastes, please add 2 tablespoons of water to the mixture. Recipe by suzu-ren