I always have shirataki noodles at hand so I make it when I need one more dish.It's a dish that's delicious when chilled too. Recipe by Kyoku

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

I wanted a spicy rice dish accompanied with the crunch of daikon radish!!Make sure to thoroughly break apart the meat. * You could replace the ground meat with your your favorite cuts of meat (thinly-sliced pork, pork belly, etc.) Recipe by Ranmao

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 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

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

This is a recipe for a delicious way of eating up lots of shirataki noodles.Please add the butter at the end to maximize the flavor of the ingredients. Blanching shirataki noodles will remove their characteristic smell. Recipe by EnjoyKitchen

My mother taught me this recipe.With just a few cheap ingredients, you'll have a filling dish.Also good with carrots and other mushrooms of your choice!Try shichimi chili pepper if you like it spicy. Add sesame oil to give it extra fragrance.Also good in bentos! (*make sure it isn't dripping in sauce!) For 2 servings plus. Recipe by mame

My mother-in-law was cooking dinner and found she needed to make one more dish. "That's it!" she exclaimed, and just like that she made this dish for me. I learnt this recipe by watching her from the side, and so I eyeballed the ingredients to recreate it here. I think the proportions came out perfectly.No helpful hints. This recipe is so easy. Recipe by papikun

I love simmered kabocha squash, but I wanted to make a version that wasn't too sweet and could be eaten with rice.Microwave before simmering to reduce the cooking time and still have a tasty result.If you like this to be sweeter, add some sugar!Great when cold so it's nice in bentos. Recipe by Marichibi

When you have a robust appetite, it's ok to have as much shirataki noodles as you want! This stir-fry dish has the nice refreshing taste of shiso leaves.-Adjust the taste according to the amount of shirataki noodles. When you use a lot, they'll contain a lot of water and the taste will become thin.-Using beef instead of pork is also delicious! Adding mushrooms will be tasty as well.-Plenty of shiso leaves makes the dish taste better. Recipe by Ayuq

-This used to be in my bento boxes a lot when I was growing up.-Depending on the size of the konnyaku pieces, the flavors may be rather strong. Please adjust the amount of soy sauce, starting by adding a scant tablespoon and tasting before adding more.-Take care not to stir-fry the beef for too long.-You can find konnyaku that doesn't need to be parboiled these days. However, even if you use that kind make sure to evaporate the moisture on them completely at Step 4. The flavors will penetrate it easier that way.-Try using pork instead of beef. In that case be sure to cook it thoroughly.-It's just a bit spicy, and great as a drinking appetizer for dad. For 2 servings. Recipe by putimiko