I suddenly came up with the idea for this recipe as I was making a Tosa-style stew.Step 3: don't overcook the peppers. Recipe by Yuuyuu0221

This recipe originated from the "Sweet & Salty Green Pepper Stir-fry" recipe which I used to make for my children's lunch all the time. Then one day, I thought that they didn't have enough meat in their lunch, so I added pork belly and the flavor became so much better! Then I decided to add shiitake mushrooms in order to increase the volume and the nutrition content, and because they go well with a sweet & savory stir-fry.Steps 3-4: As the liquid decreases, it may start to burn, so adjust the heat accordingly.Rather than waiting until the liquid evaporates completely, it's best to stop the heat once it becomes slightly thickened.I use an induction stove top. Recipe by Rerere3brothers

Up until now, I had only cooked green peppers with pork, so this time, I tried making a dish with just green pepper.If you overcook the green pepper, it will wilt.I think green peppers are delicious when they are cooked to the point where they still have a bit of crunch left. Recipe by Hokkori-no

I had an excess stock of burdock root and sweet potatoes.Precooking in the microwave makes this a quick-prep dish. (But be careful not to over cook, or the sweet potatoes will break apart!)Potato starch is used to thicken the sauce, so it coats the veggies nicely!For those who can take spicy, try cooking the red chili pepper with half of the seeds! It's delicious. Recipe by Norimakitamago

Wanting to eat eggplant in some delicious way, I added walnuts to my favorite dish of eggplant miso stir-fry. This is one of my favorite dishes.By adding a little bit of katakuriko starch to the ● ingredients, the walnuts will not be too crumbly, and will cling to the eggplant better.This not only makes it easier to eat, but this is the secret to what makes this recipe tasty--each bite has a touch of aromatic walnuts. Recipe by ayureo

I came up with this dish when I needed one more dish.This is an easy recipe that's all about frying the atsuage and mixing in the sauce! It's also great to add some chikuwa. For 2-3 servings. Recipe by Hana chan

This was a recipe using kimchi, but I revised it as a sweet and savory sauce so that children could eat it as well.Quickly frying the nagaimo makes them crispy.Slowly frying them makes them soft and chewy. Thoroughly cook the chicken all the way through. There's no need to add oil to the pan, just cover with a lid, and it will cook through easily. Recipe by sakurai

My friend in Japan taught me this recipe. The vinegar and soy sauce make it refreshing for a summertime lunch and perfect to go with Asian noodles! You can substitute other veggies on hand if you like.

My children aren't too fond of chicken on the bone. I used vinegar, which tenderizes the meat so that it falls easily off the bone so that the umami of the chicken can be enjoyed.If you don't like raw celery leaves, add them to the pan right after you add the flavoring ingredients in step 7 and stir fry it together.Please adjust the amount of red chili peppers, or just leave them out as you prefer. For 2-4 servings. Recipe by caramel-cookie

I wanted a side dish of sweet potatoes to eat with rice, so I combined them with meat and came up with this sweet and salty stir-fry.When heating the sweet potatoes in the microwave, be careful not to overcook or else they will break apart when sautéing. They should be on the firm side. Recipe by Komomomomo

I was craving Panda Express's Firecracker Chicken, so I decided to make my own!

Got this recipe from my amazing grandma. My partner and I enjoy it a lot and we make them occasionally!