I once had a similar dish served in Izakaya (Japanese gastropub), and tried to improve on it.I can make the same delicious taste every time, using this recipe. Good with mayonnaise, too. Recipe by KATSUTO444

I love yakiniku, but skewering them is a real pain. I thought about making a rice bowl, and it was delicious.Cheap breast meat is also delicious.If you don't have time just massage in the flour and sake, you don't have to let it sit in the refrigerator. Recipe by Ryiaa mama

I love yakitori, which is why I made this.Just boil the sauce enough so that it's a little thick. Delicious even when cold, great for bento lunch boxes. Recipe by Nonkinoko

I wanted to make yakitori-style chicken!Please make this with whatever vegetables you like!Adding water-dissolved flour at the end to create a nice thickness is also good. Recipe by Usagimam

I saw a similar dish on the menu of a family restaurant about 10 years ago, but I couldn't have it because of its strong smell.I was wondering if I could use up the leftover kimchi and I remembered this dish!I also could use up the leftover tins of yakitori chicken as well.Kimchi has a strong flavour, so I season the dish lightly. I like to make this dish a little sweeter. Adjust the seasoning depending on the kimchi.I prefer using tinned yakitori with sauce, not with salt. This is a personal preference. Recipe by Shijimi24

I rearranged the yakiniku, which I often eat. I increased the amount of sauce, and served it over rice.I didn't use too much Doubanjiang so if you like spicy food, adjust the amount accordingly. Recipe by Akane.

For lunch! Simple and delicious sukiyaki rice bowl. Make it with cheap cuts of meat.Add the meat once the other ingredients are about 60% cooked through, so that it won't be overcooked. The Japanese leek will also get mushy if overcooked, so add it in last and just let it simmer briefly. The wheat gluten and shirataki noodles will soak up the sauce. Recipe by Cooking S Papa

This is a home cooking staple. I've written it down for my daughter as well myself.When mixing the ground chicken, it's important to keep mixing without stopping or the soboro will not be finely textured. If you like lumps of ground chicken, please adjust the method accordingly....The crumbly chicken soboro will turn moist by adding some katakuriko dissolved in water at the end.The chicken soboro will be moister and deeper in flavor if you use thigh meat. For 4 servings. Recipe by kazz72

Ever since I had a delicious sauced katsu-don at a highway stop restaurant when I was visiting my parents, I've been going to the same restaurant every time I go home, so I tried re-creating it. (Although it doesn't really live up to the original...)It is easier to eat if you alternate the fatty sides of the pork roast slices as you layer them, so that the fat does not end up in one lump. The number of slices will depend on the thickness, so adjust accordingly. I used 3 pieces for my husband and 2 for myself. Layered sliced pork is more tender and easier to eat. You can also sandwich sliced cheese for a change. Of course, you can use store bought tonkatsu if you like! For 2 servings. Recipe by Suirin

You can use 1 1/2 tbsp of white wine and 1 tsp of sugar instead of mirin, but mirin is much better!

This is one of my favorite easy go to meals and it is relatively healthy.

When you're not sure what to put in their bento lunch, you'll get no complaints with this.They're happy, it's delicious, they'll eat it.It's also good for dinner!Our household likes a bit of sweetness, but adjust the flavor according to your household's tastes.For reducing the heat when making the scrambled eggs, start off with high heat and gradually reduce. You may want to use 4 chopsticks and scramble quickly. Recipe by hiroconene