I wanted to create a speedy and easy main dish.Don't peel the daikon! You can eat all of it! Recipe by Rinnyo

For my second tofu arranged recipe, I wanted to make a main dish and I came up with this recipe! This time I'm using an Okinawan-style tofu. It's healthier than regular steak and probably easier to cook than you think! You can also adjust seasoning of the sauce depending on how you would like this tofu steak to taste.

I based off this recipe from a cookbook.If you get the beef tallow from a butchers, the taste will be better. Some wakame seaweed would probably go nicely with the accompanying vegetables and it will make this dish even healthier. If you don't have a skillet, use a sukiyaki pan instead. Recipe by Pinguino

I had this at an izakaya (Japanese gastropub) and it was delicious, so I tried making it myself.If you cut the konnyaku into large cubes like cubed steak, it will have a even meatier texture. Make sure to brown the konnyaku well. For 2 servings. Recipe by kiyoka777

For some reason, probably age, my frying pan just wasn't cooking steak right. That's why I lightly grilled it instead.Rather than using a frying pan, use a grill or fish-roasting pan. Recipe by Sakkopapa

I was inspired by a recipe I got at a restaurant.I never knew I could get some Japanese premium beef in the United States! I couldn't resist buying them. I sliced them into 3/4 inch pieces, but they told me to cook 3 minutes each if they're 1 inch pieces. Recipe by clover_qp

Whenever I buy cheap meat, I pound it to tenderize it, which is so much work. But with shio-koji, the meat was so tender and soft!Shio-koji burns easily, so watch the heat as you cook. Recipe by arare*

Scoop the sauce with a spoon, and spread it with the back of the spoon to decorate the plate as shown in the top photo.Frying the konnyaku to a crisp boosts the flavor. Recipe by Oonuki san

I received an invitation for food reporters and cameramen from the Kobe Beef store called Tatsuya, and which started this for me! The first course was a Kobe Beef steak!The right time to flip the meat is when the shiny red juices start to come to the surface of the meat. The rule is to flip the steak just once. Recipe by riko828

This was a modified recipe for steak I wanted to try. I also made Korean Style Cucumber Salad to go with it, and it was awesome together, recipe for that is here also. (Korean Style Cucumber Salad https://cookpad.wasmer.app/us/recipes/4637052-korean-style-cucumber-salad )So this kinda-sorta is a teriyaki take off. Not as sweet, but works really nicely. Not Spicy as you can tell from the ingredients list. It actually is made pretty quickly. I used a flat iron steak here, but NY strip, sirloin, skirt, all work.

When I visited my husband house, I had this steak dish and loved it!Now this has become my family’s Japanese-style steak.You can change the vegetables as you like. However, please use celery and onion! Recipe by Yukorin