I generally cook shishito peppers only with bonito flakes but I added more things this time.Shishito peppers turn colors when you cook them for too long. Cook them quickly. Recipe by Saikomame

My neighborhood grocer gave me this recipe.It's probably best to be generous with the sake seasoning... For 4 servings. Recipe by Match

I usually make japchae with cellophane noodles, but this time I wanted to have something easier and healthier!! So, I tried this and it was delicious.It's rather easy, so nothing, really.Add in whatever you like. This time, I added some leftover lettuce. You can also use Chinese chives, green peppers, or whatever you have in your refrigerator, It'd probably also be good with some pork. Recipe by Htmimi

I haven't been able to lose much weight since New Years (sad face). I've been boiling ground pork before using it recently. The fat that congeals into a white mass in the wintertime is removed this way!The key to the taste of this dish is the rather assertive sweet-salty flavoring.By boiling the shirataki noodles and pork, you can remove the odor of the former and the excess fat from the latter.The shirataki noodles are boiled to remove their odor.Drain off the water from the boiled ingredients (drain into a colander and let the heat evaporate the moisture). This way the sauce will coat the ingredients faster, saving time.When boiling the pork, use a whisk to crumble. Recipe by moj

I wanted to use up my spinach.Adjust the seasonings to taste. Add the sliced garlic to increase your stamina. For 2-3 servings. Recipe by Manmarumauchan

I made a dish that goes well with rice.Even if it's a bother, it's best to pre-treat the shirataki noodles at Step 1 to get rid of the odor and to make it absorb flavors better.It's easiest to cut up the shirataki noodles with kitchen scissors after you've put them in a colander or sieve. For a lot. Recipe by rie-tin

I suddenly came up with the idea for this recipe as I was making a Tosa-style stew.Step 3: don't overcook the peppers. Recipe by Yuuyuu0221

I added shirataki noodles to my usual pork and cabbage stir-fry to make the dish heartier.-If the seasoning is too light, add more mustard soy sauce.-For small children, omit the mustard and just flavor with soy sauce. Recipe by Cookie shiasu

Usually kimpira is made with gobo (burdock root and carrot), but I tried celery! It tastes so good! This will go great with rice or for your lunch (bento!!). If you like spicy stir fries, try adding a red chili or chili flakes. Leave it out if you don't or if making for kids ^^

A simple and classic Japanese dish usually made in autumn when gobo root is in season. The red chili gives it a nice kick! Goes great with over white or brown rice.

When I was hospitalized, I often ate this dish and I tried to recreate the dish at home. It is low calorie, and simply seasoned.Drain well or the taste would be diluted. For 4 to 5 servings. Recipe by Futagocchi