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

I was in a hurry and really needed another dish that would be filling and satisfying enough.I used too much mentsuyu in the top photo. Adjust the amount to your liking. If you stick a toothpick through the middle before covering it with a sheet of plastic wrap (like a tent pole), it will prevent the cheese from sticking to the plastic. Recipe by danchi

I wanted a quick and easy way to eat mizuna greens.I used a pan that cooks everything quickly.It makes straining the oil easy as well! Recipe by Renmama

I made this because I wanted just one more dish. Since it's so easy to make, I recommend giving it a try.Since I like how the flavor permeates the aburaage, I used a full sheet, but half a sheet would also be fine. Recipe by mynameisyuko

When I added aburaage (deep-fried tofu) to my usual stewed sweet potato recipe (learned from my mom), it tasted so good that it's now a standard dish in our home.The sweet potatoes break apart easily, so while they are simmering, it's best to not to poke them about.If the seasoning is too mild, add soy sauce to taste.After removing the pot from the stove, let it sit a while to allow the flavors to absorb. Recipe by rose12

I've been enjoying stewed dishes thanks to Osake Choumiryo Academy.Be sure to shave the edges off of the turnip wedges. The difference in the finished product is substantial.Make kimpira out of the skin and shavings! Recipe by Shunnkamama

This is a simmered dish that my mother made when I was small. When I was young, I found it less appetizing because the green peas and aburaage were drenched in the color of the eggplants. Now this is the sort of Japanese flavor that makes me homesick when I am overseas. I tried to reproduce this nostalgic dish by asking my mother for instructions.1. Make sure to chop the eggplants into large pieces. They break apart and dissolve if they are too small.2. Stir-fry the green beans first so that the eggplants don't soak up too much oil.3. My mother's simmered dishes - like this one - uses high heat and needs to be flavored quickly, so make sure to check the amount of water in the pan occasionally.4. If the flavor is allowed to soak in too long, the color may become less appetizing. Recipe by PARNELL

Tofu contains a lot of water, so extract the water from tofu well and it's also better to make this dish just before eating. A little bit salt and pepper go well with this dish. You can put in any vegetables you like.

It might not look too great in the photograph, but it was so delicious when I made it with the things I had in my fridge.I think it tastes better if you use thinly sliced pork thigh. I used 130 g pork offcuts, but I think 150 g should be just right when serving 2 persons.The ingredients won't stick to the frying pan because they're steamed without draining the mizuna. Recipe by Ponchan

I often put garlic olive oil soy sauce with tomato on tofu, but it's also good if you add cut okra.Mince or grate garlic if you can. If you can't, the tubed variety of grated garlic can work. The key is not to slice okras but to cut them into blocks. They'll have a better texture this way. Peel the tomato skin if you don't like it. Recipe by Puyupuyu

This has been a standard dish for my family since my kids were small. I had some daikon leftover from making oden, but this daikon tuna was eaten all up.You can substitute the soy sauce for mentsuyu. Adjust the flavor with sugar since the sweetness differs by brand.You could add chikuwa, or without aburaage. Recipe by Eru912

This is a killer recipe, which makes my husband (dislike of tofu) eat tofu, and even request for another. Grated daikon radish is the key to make this dish more fascinating.