For a quick and easy lunch ♪I replaced meat with atsuage to make the teriyaki and it turned out delicious ♥If you prefer, it's also delicious with ginger ☆ Recipe by Ryo---ko

I came up with this dish when I needed one more dish.This is an easy recipe that's all about frying the atsuage and mixing in the sauce! It's also great to add some chikuwa. For 2-3 servings. Recipe by Hana chan

I wanted to eat inexpensive but filling atsuage with vegetables in a sweet and sour sauce, but I wanted it to be a hearty dish...When toasting the atsuage in the toaster oven, use a tray or aluminum foil to catch the moisture. Recipe by Manatake

I wanted to eat a simple simmered dish, so I made this without meat, just atsuage and ginger.You can make a lot and store it. The flavors settle in if you let it cool down once, so it tastes even better after it has been reheated. Recipe by Raby

A dish like this was available in the readymade food section of the supermarket. I referred to the combination of ingredients to make my own version. The original may taste different though.By scoring the surface of the konnyaku on both sides in Step 1 and stir frying it properly in Step 5, the flavors will seep into the konnyaku better. For 4 to 5 servings. Recipe by Junchan

I though it would be nice to make something different with astuage, and this recipe was born.Make sure to thoroughly cook the onion in order to release its flavour. You can use katakuriko if you don't have kudzu starch. Recipe by Macrobi chef

This combination of shiso leaves, cheese and chicken is often deep fried, but I pan-fried these to make it easier ♪The chicken is cooked through when the melted cheese starts to ooze out.Don't forget to cover with a lid on to steam-cook the chicken. Recipe by EnjoyKitchen

This is a sweet potato version of my recipe for Sweet and Salty Burdock Root Japanese Deli StyleIf the sauce cools down and hardens, heat briefly to melt, which will make it easier to coat the potatoes. For 3-4 servings. Recipe by Nassan

I like to eat toasted atsuage with leek, ginger, bonito flakes, and soy sauce, so I made this.It tastes delicious freshly made. Recipe by Raby

The sweet taste of fig preserves and the salty taste of feta cheese and prosciutto sends your taste buds on an adventure!

I learned this recipe from my mother-in-law who is a great cook. The sweet and salty sauce will whet your appetite. Every time I make this, we run out of rice. It is a sure hit menu of my family.If you keep the meat macerated for too long or if you rub it in, the taste will be too strong so be careful. But when you don't have so much time, you can rub and grill it. Recipe by Miwamailove

Regular lotus root patties are common, but I started thinking that they would taste good with cheese, so I made these. At first, I grated the lotus root by hand, but that was so much work that I started using a food processor, and they came out so well.When you add them to the frying pan, they may fall apart easily, so be careful. When the bottom has become crispy, flip it over. If you don't have a food processor, you can grate them by hand, using a grater. Recipe by Raby