I love chicken breast meat. It stays tender after cooking even after sitting for a while, so I have been experimenting with it lately. I just so happened to have leftover daikon radish that I wanted to use up, so I turned it into mizore stew.I used chicken breast (※) that was 250 g net weight with the skin (it became 230 g after removing it).This goes for all recipes, but the taste may vary based on the size of the chicken, amount of daikon radish and parts used (which will either strengthen or weaken the spiciness), and richness of the broth etc. I made the amounts of soy sauce and sugar the same so they are easy to adjust. Some people may like spicy food or dislike overly-sweet food, so I made this recipe on the spicy side. Feel free to adjust the recipe to suit your tastes. Recipe by Sabumochi

About 10 years ago, I had a lot of karaage fried chicken leftover from a home party; so, I experimented around and came up with this recipe and it turned out delicious. I have improved on the recipe since then.This is a favorite recipe that we make more often than classic karaage fried chicken.*This recipe is simple, so there are no tricks, but be careful not to boil it down too much in Steps 3 and 5.*I recommend slightly reducing the amount of light soy sauce if you are using leftover fried chicken to make this. Recipe by *ai*

I wanted to establish a diet routine and save money, so I used the chicken breast in the freezer to make a hearty dish.All you have to do is prepare the meat, sauce, then fry up the meat.These are also delicious cold. In fact, they might even be tastier at room temperature. Recipe by Eiyoushi Kanaemon

I came up with a way I could eat a lot of vegetables in one bowl.If you over-boil the potatoes, they will crumble, so once you add them to the pot, reduce the heat and simmer.You can add in some bacon or mixed seafood for a beautiful dinner. Recipe by Myuu samada

I had started to make stew before I realised I didn't have any stew stock cubes. I panicked a little and came up with this.There isn't much to it, but it's healthy and my husband loved it ♪Season with salt and pepper if you like.The thick texture of the potato is very important, so boil it until soft. Soy milk is sweet, so you don't need to add onions. Recipe by Fuwafuwanoeru

After discovering that soy milk is great for making soups, I came up with this recipe for soy milk stew. It's an easy and fast recipe.My family loves this stew!When adding the flour, distribute it evenly. Stir together the flour and vegetables. The flour acts as a thickening agent. Make sure the butter does not get burned. Recipe by Sumashi-

I turned an easy soy milk soup recipe that I use often into creamy stew full of vegetables. I used to make the roux with butter and flour, but I'm limiting my butter intake these days...I used vegetable bouillon to avoid any animal products. The cornstarch sauce gave the sauce a smoother texture and turned out lighter tasting than the kind of cream sauce made with flour. The sweetness of winter daikon radish is the best match for this stew. Recipe by Saishokubeginnernano

This is a tasy vegetarian meal, normally done with beef and served with rice. I used pasta as both the heating times for pasta and tofu work out well . :ohyeaah

Stews are my favorite way to incorporate vegetables, protein and tons of flavor into my meals. There are multiple variations to this stew ( vegetables, species, bean types) so don't hesitate to make it your own !(*) NOTE: when adding corn starch, ALWAYS mix it with water in a separate bowl first, to ensure proper dissolution into the stew or meal.

I received a lot of satoimo, so I added them to the stew instead of potatoes. It was delicious, so I created this recipe.None in particular. Recipe by Ayako

This is a great combination of a vegetarian stew that is sweet, nutty and creamy with tofu that has been marinaded in a variety of unusual hot spices . :flower :nod