We received some beef tsukudani from a famous store some time ago as a gift. This recipe is my version of that. If you make a generous amount, you can turn leftovers into onigiri (rice balls) or ochazuke (rice with tea) the next day.Beef offcuts are the best to use for this, since it has a decent amount of fat but not too much. Too much fat makes this too oily, but too little makes it dry. We use a mixture of the fatty parts of wagyu beef and cheap imported beef. Please adjust the ginger, sugar and soy sauce amounts to your taste. I prefer it with lots of ginger. This lasts for 2 to 3 days in the refrigerator, so I always make a lot. For a generous amount to stock in your refrigerator. Recipe by Cha-miru

We harvested way too much bitter melon, so I thought up all kinds of recipes to use it up.None. Recipe by FarmersK

I grow celery. Celery leaves have perfect nutrients.I make Tsukudani, instead of throwing them away.Check the nutrients of celery leaves in my blog. "Farmer's Kitchen"http://ameblo.jp/farmers-keiko/entry-10667501518.html Recipe by FarmersK

I wanted to eat a simple simmered dish, so I made this without meat, just atsuage and ginger.You can make a lot and store it. The flavors settle in if you let it cool down once, so it tastes even better after it has been reheated. Recipe by Raby

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

A dish like this was available in the readymade food section of the supermarket. I referred to the combination of ingredients to make my own version. The original may taste different though.By scoring the surface of the konnyaku on both sides in Step 1 and stir frying it properly in Step 5, the flavors will seep into the konnyaku better. For 4 to 5 servings. Recipe by Junchan

Bought sushi nori but waited too long and got too much stale for making sushi rolls? Here is a solution! Tsukudani is one of the Japanese authentic foods.

Tazukuri was included as an item in osechi (the New Year feast) because the fish used in it, katakuchi iwashi (a type of sardine), was used to fertilize rice crops. So tazukuri is imbued with wishes for a year with plentiful harvests.Keep an eye on it and don't let it burn. Recipe by chikappe

I wanted a sauce with a strong flavor that went well with rice or alcohol.If you use 200 g of chicken minced meat and 100 g of drained tofu you get a light, delicious taste. You can also add shiitake mushrooms or leftover simmered hijiki seaweed.If you lightly dampen your hands it's easy to make the round patties. You might feel that the amount of sauce is excessive, but while simmering it develops quite nicely. Recipe by Setsubunhijiki

This recipe is not particularly special, but it's our family's regular dish.Adjust the quantity of ginger and seasonings to your liking.Konnyaku takes long time to absorb flavour, so reduce the cooking liquid well to concentrate the flavor. Recipe by Yagirinonegichan

I wanted to eat a side dish that went well with rice.I think the flavoring soaks in and tastes better if you make the patties a little smaller than a regular hamburger. Recipe by Minaichigo

My family's tamagoyaki (Japanese rolled omelette) for our lunch bentos have a sweet flavor. I've loved this since I was a child!Sugar in the mixture can burn easily, so try not to heat the frying pan too much. (Recipe by Nanaiku)