This is one of my husband's favorite dishes, so we have it quite often -- especially in the summer, when there's lots of fresh shiso to pick.Cutting the meat into cubes helps shorten the cooking time and creates more surfaces for the sauce to coat.I used beef when I took these pictures, but economical pork shoulder or chicken (thigh, breast meat, or tenders) are delicious in this recipe too.Also, be sure to adjust the amount of sauce to the amount of meat you're using, so that it doesn't get too salty.Yields 1 to 2 servings. Recipe by putimiko.

We use pork offcuts a lot in our house to make sausages, meatballs and so on. This time I tried making a pork 'steak' style dish. The sweet-salty and sour sauce goes very well with pork, and it's a hit every time I serve it to my family, so I decided to upload it.You can use any kind of thinly sliced meat. I don't use much teriyaki sauce since I also use shiso vinegar sauce, but please adjust the amount to your taste. For 2 servings. Recipe by Renbasu

I think the steak sauce at my favorite restaurant is delicious, so I tried re-creating it.I reduced the vinegar a little from my original recipe. Recipe by nori chef

I always eyeball this when I make it, so I wrote down the amounts properly for reference. These are some ingredients that matched the sauce well.Tofu hamburgers, grilled vegetables (eggplant, asparagus, etc.)When making the fried garlic chips, make sure not to burn them. Otherwise they will be bitter. In Step 3, if there is too much oil, soak some up with paper towels before adding the flavoring ingredients. Otherwise the fat will congeal when the sauce is cold. The texture won't be as appealing. Recipe by mico_mico

At the beginning, I was just eyeballing ingredients and throwing them into the frying pan!Pour the ingredients into the frying pan before turning on the heat so that they don't burn. Recipe by harukumako

This our usual steak which whets my kids' appetite and makes them eat a lot of rice.The brandy goes well with steak. Recipe by Kyoku

Our household steak sauce, passed down from my mother.Thanks to this light sauce, we never feel heavy after eating, even when eating steak.Adding too much garlic makes it spicy, so just a little is enough - about the size of your pinky fingertip.I use the part of the daikon closest to the leaf, which is sweet.As the moisture of the daikon changes with it's size, try tasting it, and if it's too salty, adjust the amount of soy sauce used. Recipe by Y's

You might think this is not right, but I think the best way to get rid of the excess water in tofu is to soak it in salted water before frying it.You don't have to worry about frying the sides of the tofu.To get rid of the excess water in the tofu I usually soak it in salted water. You can use this method for draining the water from tofu for making mapo- tofu also. Recipe by Rokkuru

This is a revised version of "Diced Steak with Delicious Sauce"Using the same frying pan that you cooked the meat in brings the richness and sophistication of the sauce up a notch. Recipe by Puriman

I learned this recipe from my mother. Until my husband ate this it seemed he felt like homemade steak wasn't so good. But now he loves it.Please take care to not burn the garlic. This is a simple recipe but it's a surefire hit! Recipe by Aoen

This stamina-boosting dish includes grated daikon for a refreshing feeling in the hot weather, and garlic to bring out the taste, for a perfect summer recipe. Coat the pork with katakuriko, fry, and mix with the daikon sauce for this delicious dish.Here is the recipe for the accompanying potatoes.. Recipe by aramassan

I just made something on the fly with the tofu and maikake mushrooms I had in the refrigerator, and my husband said, "This is delicious!" so I decided to upload it.I wonder why the sauce that comes out of maitake mushrooms is so delicious?Silken tofu may fall apart.Fry the tofu as soon as you've coated it with katakuriko. Cook the tofu well until it's browned.The crispy chewy texture goes well with the sauce.If you cool the sauce for too long, it becomes too concentrated, so be careful. Recipe by Senchiko