I wanted to eat cabbage packed with flavour...1. The texture of the cabbage is better without the stem, but you can slice it thinly and add it if you like. (It's sweet.)2. I remove the excess grease from the aburaage to give it a more refreshing taste, but you don't have to. (It will be richer.) Recipe by Minarai shufu haru

I recreated the simmered Chinese cabbage dish that I had at my middle school lunch. Recipe by Kajihara Ato

I ate this a lot growing up in my parents' home! My grandma used to boil the cabbage, but I save time by microwaving.If you're serving this to adults only, add plenty of mustard - it tastes better. !(^^)!　My microwave is 600W. Please adjust the cabbage cooking time depending on the wattage of your microwave as well as the mount of cabbage. I think it's best if you don't over-cook the cabbage, since you can enjoy the flavor better. ♪If you're using regular main-season cabbage, I think it's best to julienne it finely. Recipe by rie-tin

I created this recipe because my family loves harusame glass noodles.When you add plenty of sesame oil, the harusame glass noodles won't stick to each other so much.If they stick together after they've finished cooking, drizzle with a small amount of sesame oil, and separate them.I use short harusame glass noodles. If you are using long ones, they might be difficult to handle so you can try cutting them with kitchen scissors. Recipe by Fuu hacchan

This is an easy, delicious and mild simmered dish. I think I've been making this dish for about 20 years for my family.When you julienne daikon radish and carrots with a slicer, they tend to become very limp when cooked. I like to cut them by hand as I think it tastes better with thicker strips. (But I added the quicker version at the end of this recipe )Cutting the daikon radish diagonally is my preferred style.It's delicious with satsuma age (deep fried fishcake) instead of pork. For 4 servings. Recipe by Junchan

I simmered some leftover daikon radish and aburaage together in our family's traditional simmering sauce. Recipe by Tsuchikana

I made this as a healthy dish or an accompaniment for drinks using thin aburaage and Chinese cabbage.● Thoroughly stir-fry the ingredients.● Cook the sweet and sour sauce over medium-low heat.● The aburaage will be more savory if you brown it well ^^ Recipe by abichi

This can be made quickly and easily, so I make it often for dinner. Have fun varying the fillings, such as natto, sliced onions, bonito flakes, and so on.I reduce the cooking time by pouring boiling water over the chopped cabbage. Since it is finely chopped, it cooks through pretty well, so you just need to brown the aburaage later, which will heat the pockets through to the center. For 8 pieces. Recipe by Amikope

It's been one of my favorite side dishes since childhood. My mother taught me how to make it.In Step 4, avoid discolouring the komatsuna by taking care not to overcook it. For 3 to 4 servings. Recipe by happy sky

My kid basically loves flavored rice and eats a lot. For example - carrots and aburaage, shiitake mushrooms and aburaage...well, as long as I add aburaage, it seems to give the rice a strong enough flavor that my kid will eat it, even if there's no meat in it.The amount of water needed depends on the type of pressure cooker you have, so please read the instructions before you try this recipe.My pressure cooker instructions say to use 360 ml of water for making white rice, but the rice I use came out a bit hard, so I changed the amount of water to 380 ml. The amount of water might need to be adjusted for the type of rice you use. Recipe by Ha-tannookkasan

The cookbook version of this recipe was too strongly seasoned, so I always season it my way now. The flavor is different every time. I wanted to remember how I make it, so I measured out the seasonings and wrote it down here.- I used light soy sauce because it makes the flavor of the dashi broth and the color of the komatsuna turn out beautifully. - I like that komatsuna doesn't have to be blanched because it doesn't have bitterness.- You'll get more water-soluble vitamins because the short cooking time keeps them from cooking off. This recipe yields enough to fill one small-medium sized bowl. Recipe by Kichiri-monja.

This used to be on the menu at the company canteen. They didn't use dried shiitake mushrooms, but I thought they'd add more umami to the dish so I added them to the recipe.By microwaving the daikon radish and carrot beforehand, they become tender in a shorter time when simmered, making the dish much easier. Recipe by Tanshin funin no ryourinin