I really love combining green peppers and carrots together .You can cut the strips of pork in half widths to make 2 rolls from 1 slice of meat. Choose whichever method you like.Please adjust the taste to your preference. For 2 servings. Recipe by Yagirinonegichan

I made a voluminous side-dish of meat wrapped king oyster mushrooms.I used big pork slices cut in half diagonally.Adjust to the size.This makes a lot of sauce so you could probably make 10 wraps.Adjust the seasoning to your taste. For 2 servings/8 wraps. Recipe by Yagirinonegichan

I made these because I love enoki mushrooms.If the pork slices are wide, slice them in half to make 2 strips from 1.Please make these however you like.Adjust the flavor according to your taste. Recipe by Yagirinonegichan

I wanted to eat a side dish that went well with rice.I think the flavoring soaks in and tastes better if you make the patties a little smaller than a regular hamburger. Recipe by Minaichigo

You can eat this sweet lean pork with rice with vegetables or serve it with pasta. The kids are going to love it!

This is the knotted konnyaku recipe I learned from my mother.Konnyaku is good for your digestion!If the slit in the konnyaku is too long, the knot will come undone, so be sure to cut just enough to make the knot.As long as you sautè and simmer the konnyaku well, it should be well flavoured, even when cooled.This flavor is sweet and savory! Adjust the seasoning to taste. Recipe by Yagirinonegichan

I wanted a sauce with a strong flavor that went well with rice or alcohol.If you use 200 g of chicken minced meat and 100 g of drained tofu you get a light, delicious taste. You can also add shiitake mushrooms or leftover simmered hijiki seaweed.If you lightly dampen your hands it's easy to make the round patties. You might feel that the amount of sauce is excessive, but while simmering it develops quite nicely. Recipe by Setsubunhijiki

I added ginger to a standard side dish.Adjust the microwaving time. If a toothpick can easily pierce through the potato, it's done.It's best to add the seasoning ingredients after turning the heat off to prevent the katakuriko clumping.Adjust the amount of ginger to taste. It may be too spicy for small children to eat more than the amount listed. Recipe by Musumedaburu

My mother taught me this sweet and salty sauce before I was married. Adding and boiling the water mellows out the soy sauce and creates a nicely mild sauce. Of course you can use this sauce for yakitori or teriyaki, but you can also stretch out it's uses to include tempura rice bowls or breaded cutlet rice bowls.Boil until the sauce decreases to half the amount while making sure it doesn't boil over. As it cools, it will thicken so stop the heat just as it starts to thicken up. Keep your eye on it when it starts to reduce, because it will become prone to burning. Recipe by Heartful Kitchen Rei

The daikon radish in this simmered dish is so tender you don't have to chew it at all .They don't fall apart a bit even though the sharp edges aren't cut off. The ingredients are cooked in a large pan in a single layer, with the components overlapping as little as possible. And you don't stir it and fiddle with it while it's simmering. The key is to cook everything in the bubbles.You don't want to taste or smell the garlic at all. It's not added for that really. It's added for richness, and to counteract the gaminess of the chicken. Whenever you think that a dish needs more richness, try adding a tiny bit of garlic. It will add that richness you want. Only add a tiny bit, not enough to taste the garlic. Recipe by pegupepepe

For a quick and easy lunch ♪I replaced meat with atsuage to make the teriyaki and it turned out delicious ♥If you prefer, it's also delicious with ginger ☆ Recipe by Ryo---ko

I wanted to vary a normal teriyaki chicken.Cut the teriyaki chicken into small pieces, put into cases and freeze. When required for a lunch box, just microwave a little to warm it up!If you use a whole chicken breast, steam in the marinade over a low heat to keep it moist!Check that the meat is cooked through before coating with the reduced sauce. If it is not cooked through, cook completely in the sauce. Recipe by Kougakubu Danshi Daigakusei