At my parents' house, where we spend our new year's holiday, they serve a stew with butterbur stalks and warabi (bracken), so my kids enjoy this chikuzen-ni after they return home.Ginger is the secret ingredient. Recipe by meg115

Using frozen vegetables means you can make this in a flash!Add more soy sauce and sugar for a bolder flavor.You could also add a splash of dashi to give this a bit of a kick, or try putting in some miso to really give it that homemade taste! Recipe by cookpading

This is a delicious wintertime simmered dish. It's great in special occasion bentos for sports festivals or picnics, too.Prep the vegetables properly. Bamboo shoots added to the mix would be delicious, too. Please cut the vegetables anyway you like. The key is to add the meat at the very end. For 4 servings. Recipe by Taunbi-

My mother taught me this recipe.When you want to make this as a festive dish, cut the shiitake mushrooms into hexagon shapes (like tortoise shells), cut the lotus root into flower shapes by cutting parallel to the curved side with the holes. It's okay to soak the lotus root in vinegary water.Here is a recipe for Moist & Tender Roast Pork -.Step 2: If using a large lotus root, cut it in half. Instead of flower shapes, you can just chop into chunks. You can also add satoimo (taro root) if you would like.Step 8: If you want to prepare this in a lighter way, you don't need to stir-fry the vegetables.Step 9: Adjust the soy sauce and sugar to your tastes. You can use aluminum foil with holes as a droplid. Recipe by Yuuyuu0221.

This is a staple dish.It's a hassle, but parboiling is important so that you can remove the harshness from the vegetables for a tasty stew.The key to success is to combine the seasonings labelled with a ☆ in a bowl beforehand to taste. For 6 servings. Recipe by Peni-da

I loved my grandma's simmered dishes. This is a well-flavored and browned dish that is simply made by simmering for a long time.I like light-flavored simmered dishes too, but to replicate my grandma's simmered dishes you need to add a lot of soy sauce.Don't touch the contents of the pot until just before the simmering is finished.Even when it's done, it tastes better after it's been allowed to cool down once, which lets the flavors blend together. (This may be a personal preference?)If the scum bothers you, take it off with paper towel. Recipe by Mihomiho mama recipes

I wanted to make cute looking osechi!I also have a blog! I cook with my 3 year old daughter! Please take a look (it's in Japanese).Easy Home Cooking With a Childhttp://ameblo.jp/kantan-uchigohan/ For about 4 servings. Recipe by Kodomoto Tsukuru Uchigohan

I wanted to use the daikon that was sitting in my refrigerator.If you have time, marinate the meat with 1/2 tsp of sake and 1/2 tsp of soy sauce. Recipe by Ayumin

I was inspired by the konnyaku in oden. When it sits in the refrigerator after cooking, the liquid soaks in and really makes it delicious, so I wanted to take advantage of that.You can also simmer it in a pot. In that case, heat it over medium-low heat for about 10 minutes.The umeboshi is salty, so adjust the amount of salt depending on the amount of umeboshi you use. Recipe by Raby

I used to make meatless stewed daikon radish with carrots, but I got inspired seeing it made with chicken thighs on a cooking show on TV; I thought it would be possible to create an even tastier dish with chicken drumettes, since the bones would produce a nice stock.You can finish after Step 4, but if you prefer a stronger taste, go on to Step 5.If the daikon radish are stewed too quickly, they will break apart in the pot, so keep the heat on low. In Step 5, it might be good to remove the daikon from the stew and simmer the soup separately. Recipe by Kawakamisan

I cut up the ingredients into small pieces so that the kids can eat it, and the results turned out great.Try to make it ahead of time if you can. If you let it cool down once the flavors will penetrate better and the dish will become more delicious. For 3 servings. Recipe by Shi-447

I ate some daikon radish and chicken chunk stew when I went to Kamakura, and I was impressed with the tenderness and taste! I wanted to be able to eat it at home.I used a un-salted cooking sake to make this. I wanted to make the chicken even more tender and flavorful, so I coated it with katakuriko as suggested in user Sabumochi's. The chicken became tender and the simmer was thickened from the starch, and overall became more delicious. I wanted to make it ever richer, so I added in oyster sauce. The katakuriko burns easily, so stew over low heat while keeping an eye on it. Recipe by Sugamiho