I thought that if I cook celery like this it will be easier to eat. Since then, our family has loved eating celery.There are no tips, but I added the sugar so that it will be easier for kids to eat. You can skip that. This dish will taste better the next day. The picture shows half the yield because I only had 1 stalk of celery. For 4 servings. Recipe by Orinta

This recipe is a variation of "Easy Ponzu Sauté with Pork and Celery"I used thinly sliced pork belly. I recommend this as they cook easily and will come out tender.To get the most out of the ponzu, it's best to add it after stopping the heat, but it's up to you.If making this for a bento, serve the ponzu in a separate container. Adding it right before you eat will also prevent leaking in your lunchbox. Recipe by Misuke mama chan

My staff tells me these are tasty, so I made them. Delicious! A must-try if you like refreshing, vinegary flavors.Try to use ponzu that's not too sweet. I'm sure you can substitute with squeezed fresh sudachi (Japanese citrus) and soy sauce.If you're worried about using readymade ponzu, I added recipes by Cookpad user "Menba" for reference! They all look easy. Why don't you try them? For 5 servings. Recipe by ou mama

Many people may stay away from onion for salad, but this aromatic salad is a perfect dish especially on a hot summer day. You must give it a try! It also goes well with Japanese beer.

I made it because I found celery on sale.Making it with umami salt is better, but normal salt is also good. Recipe by Rapipapi

This is a dish my mother makes. It's got a simple flavor, but the jako fish and bonito flakes bring out a rich umami taste. It's got a lot of things working to bring out the flavor of the ingredients. I've loved my mother's celery stir fry since I was little. Even my dad, who hates celery, could eat this together with jako.Be careful not to overcook the jako in Step 2! If you drizzle soy sauce from the side of the pan in Step 3, the jako will keep its crunchy texture.Please add the celery leaves last after adding soy sauce and cooking. (If you put them in first it becomes really salty.) Recipe by mmameco

Recently there are so many fresh mushrooms at the super market. I got some big, "meaty" shiitake mushroom this week and made this easy (but yummy!) dish with them! It makes a side dish for dinner or lunch, or bento-box ♪

Yaki udon with mayo and ponzu is surprisingly delicious! Adding umeboshi gives it a refreshing twist. Thank you for making this recipe popular on 1/28/2013.Recipe background:I sometimes eat udon with mayo and ponzu, and when I added umeboshi, it turned out great!

I had some tomatoes leftover, so I tried adding some of my favorite natto.As time passes, the tomatoes will release moisture, so if you can, make this right before you plan on eating it.Adjust the ponzu to the amount of tomatoes. Recipe by RED_SPIC

I wondered if I could make a sunomono-style salad with vegetables I had on hand.Instead of finely scrambled egg, if you make a very thin omelette and slice thinly, it would be easier to eat.I don't want to take time, so I made scrambled eggs :)You could season with ponzu.Adjust the amount to suit your taste.Mayonnaise and sweet vinegar sauce as seasonings would be tasty too! Recipe by inyako

I wanted to cook pasta with celery, so I combined it with anchovy.If you add salt at Step 5, the pasta might get too dry, so it is better to add pasta water than salt. Recipe by Orange Day

I became a tester for a brand of balsamic vinegar, so I made up this recipe which highlights it after testing a lot of things.Use fresh, not dried mushrooms. If you have to use dried mushrooms, be sure to rehydrate them completely, then either boil them or microwave them so that they are plump and soft before using them in this recipe. Recipe by ayureo