Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Registering is quick and easy.
Sign up for Food.com to share photos, show off your cooking chops, and connect to an enthusiastic and helpful community.
It's free and easy.
"I used 1/2 c. dashi and 1/2 c. water because I know I don't like the dashi at full strength. I used 6 tbsp of soy and 4 of sugar, and 3 of mirin. I also added 2 tbsp of corn starch so the sauce would thicken more. I also sauteed white onion slivers under the pork, and added some sliced green onion to the top. It was amazing, and tastes like the sa..."
Nov 19, 2009 on Food.com
"To make it faster in the morning, start it the night before. Combine the boiling water and oats (and cinnamon, if desired then cover and take off the heat and let them sit overnight. In the morning, you reheat and cook for more like 10 minutes (or until tender before adding everything else."
Sep 20, 2009 on Food.com
"I made it as-is because I prefer to try it first, it was very salty as all of the other reviews have said. Next time, I intend to do 3/4 c. each of water, soy sauce, and chicken broth. I think it will help with the salt but keep a strong flavor."
Sep 13, 2009 on Food.com