I just love simmered komatsuna and atsuage. Recipe by Pwu

I made this for dinner once.Along with other nutrients, komatsuna greens have a lot of calcium, vitamin A, iron, potassium, and fiber. While they may be similar to spinach in nutritional value, they have 5 times the amount of potassium. For 2 servings. Recipe by ochikeron

Since my usual simmered dish had gotten dull, I tried to come up with something a bit different. My goal was to boost the calcium content.The ginger is very fragrant if grated without peeling. Recipe by Yui yui

Enjoy the comforting taste of a Japanese mother's cooking.Using 'Ganmodoki' (small deep-fried fritters made of tofu and various ingredients) instead of atsuage is also delicious.Please be careful not to evaporate the broth completely during Step 3.Try to watch over the pot at all times. Recipe by Pome mama

I wanted to make a side dish with the flavor of maitake mushrooms.I used utsukuchi soy sauce, but you can use regular soy sauce as well. In this case, please slightly increase the soy sauce. Recipe by Raby

I often make simmered komatsuna and atsuage dishes. I thought stir-frying them with ginger soy sauce and sesame oil might be good, so I tried it out.Atsuage tastes more delicious when browned well. Please mix the ingredients quickly after adding the sauce Please adjust the amount of ginger to your liking. Recipe by Juri- mama

This is one of my family's favorite dishes to enjoy during the wintertime. I have many variations. Sometimes I add enoki mushrooms or ginger, etc.I used atsuage that was pre-cut into four pieces.Use a small saucepan so you can make it quickly with small amounts of seasonings. Recipe by Kyoto no taachan.

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

This is a meal that features my kids' favorite atsuage.You can also microwave the atsuage and then completely wipe off all of the oil. After stopping the heat, let it cool a little bit while still covered so that the flavors seep into the ingredients. Recipe by Yupun

I wanted to use the daikon that was sitting in my refrigerator.If you have time, marinate the meat with 1/2 tsp of sake and 1/2 tsp of soy sauce. Recipe by Ayumin

One whole daikon radish is just a little too big to use all at once isn't it?I thought of a simple recipe that can use any leftover daikon radish you have. I think it would also make a great side dish served with drinks.If you simmer the stir-fry for a short amount of time, the vegetables will have a crunchy texture. If you simmer for a long time, the flavors will soak in well. So do whatever you prefer.If you prefer it to be sweeter, you could increase the amount of mirin a little.If you like a rich flavor, try using pork belly. If you're worried about the calories, you could maybe try substituting the atsuage with firm tofu. Make sure to drain the tofu. For 2 servings. Recipe by Chimatsu

The expiration date on my aburaage was for the next day.So, I combined it with the komatsuna I had sitting in the fridge and stuck it in the microwave!It surprisingly came out pretty good.Adjust the cooking time based on your microwave. Recipe by Tomomaki0313