When I received satsuma-age fishcakes as a gift, I tried cooking kinpira (stir-fried and simmered) satsuma-age and it was delicious. After that, I sometimes cook this dish. The flavor is based on my mom's kinpira.My mom uses plenty of sesame oil in her kinpira. If it's too much, reduce the amount.This dish is also great as a drinking appetizer! Recipe by JACK0904

I prepared some sansho peppercorns this year as well, so I used it to make a standard chirimen sansho dish. In order to make the most of the scent and stimulation of the pepper, I used only a small amount of soy sauce for a light flavor, as done in Kyoto, and enjoyed it with rice.The chirimen jako sticks easily to the surfaces of the pot, so constantly move them around with chopsticks. As seen in the photo, if you use 2 chopsticks it will be easier to do, as if making soboro. For those who like brown colored chirimen sansho, you can increase the amount of flavoring ingredients and cook it with a sweet and salty flavor. You can also probably boil it in soy sauce. Recipe by Mekamahao

I made some fried rice with my favorite doubanjiang!I really like spicy food, so I added more doubanjiang.To avoid the rice from becoming gooey and greasy 1. Mix the beaten egg together with the rice. 2. Cook in this order: vegetables, mayonnaise and doubanjiang, and rice. 3. Once you add the rice, turn the heat up to high and quickly finish! Recipe by Shifo

I learned this from my mother-in-law.Pay attention so that you don't burn it! If you have time, leave everything in the pan until it cools to allow the flavors to absorb. If serving up right away, drizzle on a bit of the sauce and it will have absorbed by the time you are ready to serve it. For 1 serving. Recipe by Mama nma

I came up with a healthy recipe.By frying the satsuma-age until browned, it becomes crispy and chewy. So the texture is better and they become more satisfying.This dish is very healthy, so you can enjoy it and not have to worry about the calories. Recipe by okiruko

I wanted to try this ever since I heard a celebrity on a cooking show comment on how they liked it.Be careful not to overcook in Step 2 since the leek will lose it's texture, and all the ingredients will continue to took in the eat from the sauce after you turn the heat off. Recipe by Haranouenoponyoponyo

None.None. For serving 2-3. Recipe by Mekamahao

This is a simple simmered dish that I made by combining ingredients I had on hand.I dont really have any. For 2~3 servings. Recipe by annnnn

I tried this dish at an all-you-can-eat buffet, and it was delicious. I wanted to make it at home.The size of the satsuma-age fried fishcakes differs depending on the brand. As long as there is enough liquid to cover them, it's ok. Simmer the vegetables until they become soft. Adjust the simmering time accordingly. Recipe by Karin

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

I love the combination of soy sauce and ginger. I wanted to eat rice with the things I love, so I came up with this recipe.Since it's meat to be mixed with plain rice, it's very assertively flavored. Adjust the amount of soy sauce to your taste.There's plenty of ginger, so you can add more if you like.If the ginger is too spicy for you, you can parboil i beforehand to take the edge off before proceeding. Recipe by Poron526

I wanted to eat a mildly spicy version of chirimen sansho, so I came up with this recipe.By using kombu based dashi stock and vinegar, I think the flavor become mild and quite complex.I used sansho peppercorn tsukudani (cooked/preserved in a salty-sweet soy sauce based sauce). If you are using fresh sansho peppercorns, parboil before use. Recipe by Raby