It was a secret menu from an Italian restaurant where I was working part-time when I was a student. A famous male enka song singer who was a regular in the restaurant loved it. There were no baby leaves at that time so we were serving this with a pile of shredded Japanese leek on top.Use lots of butter ! That's all you need to do.If you follow this rule, any kind of meat is okay! Recipe by Bajimama

I wanted to eat a hearty rice bowl once in a while, so I created this recipe.When you have too much oil in the pan, wipe it up with paper towels before adding the sauce. It's better to make a little bit more sauce than needed. It's also delicious to add a small amount of grated garlic in the sauce. Recipe by Heart restaurant

This was a modified recipe for steak I wanted to try. I also made Korean Style Cucumber Salad to go with it, and it was awesome together, recipe for that is here also. (Korean Style Cucumber Salad https://cookpad.wasmer.app/us/recipes/4637052-korean-style-cucumber-salad )So this kinda-sorta is a teriyaki take off. Not as sweet, but works really nicely. Not Spicy as you can tell from the ingredients list. It actually is made pretty quickly. I used a flat iron steak here, but NY strip, sirloin, skirt, all work.

I made this because the slice of meat that I received was for only one person.You can divide a thick slice of meat meant for one person into 2 and there will be enough, however I wanted to eat plenty until my stomach was full.The oil from the meat contains lots of flavour so please don't wipe it away.Since this slice of meat is only for one person and you're using it for two people, I think it really shouldn't make that much oil. Recipe by Tomochi

I just came up with this recipe.Only bring it to a boil? Recipe by Silvy1978

I wanted to create a simple rice bowl with vegetables loaded with calcium, vitamin C, and beta-carotene.If using pork belly in Step 2, you may not need to add any oil. Add only if needed. Komatsuna has vitamin C but since it's destroyed when heated, try to shorten the cooking time to the extent possible. Recipe by Kenkunno mama

I love eggplants. While I was thinking of dishes to prepare with one of my favorite sweet and savory sauces, this was what stuck!If the skin of the eggplant is tough, peel off some strips in a zebra pattern to make it easier to bite into. Once you add the sauce ingredients it will cook down in no time, so make sure to simmer over low heat. Recipe by pappatyan.

I usually don't use block ham (I don't buy it) but I had a lot and just using it for salads seemed like a waste, so I tried various ideas.As ham is already salty, I only used sake and black pepper to season. Recipe by Shubuta

Ever since I had a delicious sauced katsu-don at a highway stop restaurant when I was visiting my parents, I've been going to the same restaurant every time I go home, so I tried re-creating it. (Although it doesn't really live up to the original...)It is easier to eat if you alternate the fatty sides of the pork roast slices as you layer them, so that the fat does not end up in one lump. The number of slices will depend on the thickness, so adjust accordingly. I used 3 pieces for my husband and 2 for myself. Layered sliced pork is more tender and easier to eat. You can also sandwich sliced cheese for a change. Of course, you can use store bought tonkatsu if you like! For 2 servings. Recipe by Suirin

My husband is from Hokkaido. When his parents came for a visit, we wanted to serve them pork donburi rice bowls, but we were out of our favorite Tokachi pork donburi rice bowl sauce! So, we made it from ingredients we had on hand. The sweet and salty sauce turned out delicious and we were totally satisfied.There are many restaurants that use thick pork loin, so it's okay to use that instead. I prefer the juiciness of thinly sliced pork belly. When adding the pork to the sauce, stir lightly while it simmers to keep the pork tender; if the heat is too strong, the pork will become tough. Add as much onion as you like. Recipe by Hachan mama