if you like hominy this is as good as it gets

I liked simmered chicken giblets, but they always taste like ginger...I just so happened to be out of ginger, so I tried butter instead, and the giblets turned out delicious without having any gamy flavor.If you wash off all of the blood and remove any veins and so on, the giblets won't have a funny odor even if you don't use ginger.The giblets will toughen if you cook them for too long. Recipe by gambee

I love sweet potatoes and I wanted to have some to warm me up.At Step 5, stir the bottom of the pot occasionally with a wooden spoon to make sure it doesn't scorch. Stir gently from the bottom, being careful not to let the sweet potatoes crumble. Add as much pepper as you like, but I recommend a lot.This is a simmered dish, not a stew, so I used a small amount of liquid. Recipe by cafe0305

My busy mother used to whip this up when I was younger.I adjusted the seasoning to my own taste.When they're simmering, don't touch them too much. Just leave them bubbling where they are. If some of the potatoes are overlapping, gently switch the bottom ones to the top and vice versa. Recipe by mielle

This is something I often ate that was made by my mother.When she taught me the recipe I found that it was simple and was just a matter of putting everything into a pot and stewing.Make sure to use crystal rock sugar (this recipe won't work well with other types of sugar).1 cup of sugar might make the dish a bit too sweet, since the flavour should be subtle. I use about 3/4 cup but you can adjust the amount to your preference.I recommend making the dishes described in the recipe in this order:Chicken -> daikon radish and thick fried tofu -> taro roots and konnyaku. For 4 servings. Recipe by Meso

I don't make nikujaga-type simmered dishes with bonito stock, so this is just a standard simmered recipe.I also make simmered dishes with bonito stock, but with different ingredients.This dish doesn't contain any soup stock, so use the katakuriko at the end to blend and thicken the sauce. It will be warm, comforting and tasty. Recipe by horseland

Delicious

I thought of a chicken recipe that would taste great but wouldn't dry out with time.You can use chicken thigh meat instead. Recipe by Raby

This dish is usually made with chicken drumettes, but I tried using breast meat instead. There are no bones in the dish, so it's really easy to eat.We like to use both soy sauce and mentsuyu sauce to flavor dishes in our house.You'll have a lot of simmering sauce, so spoon it over the vegetables served on the side of the chicken too. Recipe by Hokkori-no

I saw a recipe for a poundcake made with sweet simmered spring ginger in a cookbook. I wanted to make that cake so I made this. The cookbook used sugar, but I thought honey would be a healthier alternative.This will keep in the refrigerator for about 2 weeks. If you want to keep it longer, it's better to freeze it.If you want more ginger-flavored syrup, add more honey.You can eat the ginger as-is, but chill it very very well!Chop it up and use it in various recipes! Recipe by John Lee Cooker

It's a family favorite that my mother often used to make for me. Recipe by ochikeron