I made this dish because I had bought eggplants and atsuage.Since atsuage falls apart easily, it's better to stir gently using a spatula. Recipe by Kajihara Ato

I added doubanjiang to our family's staple flavoring sauce "sweet and sour soy sauce" and made this dish. The seasoning mixture gave the atsuage a really satisfying flavor that really bumped up my appetite.This flavor goes well with all kinds of vegetables, so you can make your own dish! Eggplants go well with this flavor.If you don't want the oil from the atsuage, pour boiling water over it to drain the excess oil. There won't be enough liquid in the pan, so please add plenty of water when you thicken the sauce at the end. It's delicious even without doubanjiang! You can use ra-yu spicy chili sesame oil, gochujang (spicy Korean pepper paste), or ichimi seasoning instead of doubanjiang. Sprinkling sesame seeds on top at the end makes the dish look nice. Recipe by moj

I like fried tofu deeply marinated in sukiyaki sauce . I thought up a recipe where the sukiyaki sauce played a supporting role to the leading tofu using age.Both the atsuage and ground pork already have plenty of oil, so let them cook in their own grease without adding oil. This will also help reduce the calories a little! Recipe by Poron526

I had lots of leftover atsuage, so I made this.If you don't use enough oil to cook the atsuage and chicken in Step 1, it may burn, so be careful. Recipe by Kajihara Ato

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

This is my family's regular simmered dish.The intensity of flavor depends on how much you simmer it. If you prefer a light flavor, simmer for a short time. If you like it strong, then simmer to reduce the sauce before adding the komatsuna. Recipe by Shampoo hat

I wanted to make a side dish using my son's favorite Chinese chives that could be served with rice or sake.- Add the flavoring to step 4 after mixing once more.- It's healthy if you remove the oil from the atsuage.- Adding carrots will improve the colorfulness and increase the nutrients. For 3 servings. Recipe by Kenkunno mama

Chicken drumettes are delicious and cheap so I buy them frequently. You can cook chicken drumettes with many different ingredients, however this time I tried making it with daikon and atsuage.If you are using the water leftover from washing rice, you just need enough so that the daikon is submerged.If you don't have leftover rice water, then simply add 1 tablespoon of rice and boil it.When it's simmering, be sure to keep an eye on it, and adjust the heat as necessary.This time I used a medium sized daikon that was about 15cm long. Recipe by Kumahachi

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

I thought miso sauce would go well with atsuage, so I made this stir-fry. I wanted to add some green vegetables for color, so I used some green peppers that I had in the refrigerator. I ended up with this dish, which goes really well with rice.The miso sauce will spatter out of the pan, so try to quickly cook it up.The ginger is for fragrance, so you can discard it before serving.If you don't like green peppers, you can substitute it with your choice of mushrooms, such as king oyster, or lotus root and it will still be delicious. Recipe by Mimosa

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