I came up with this recipe when I was trying to make one more side dish.The homemade sesame dressing goes well with anything, so please try it with various ingredients. For 4-5 servings. Recipe by Kouhei1206

I came up with this when I made a Japanese-style dashi for chicken soup stock for my ramen noodles It's delicious!The amount of 'dashigara' (leftover kombu and bonito flakes from making dashi soup stock) is not precise. Adjust the amounts depending on your leftover dashigara.I use roughly shaved dried bonito flakes, which have a strong taste and give a nice flavor.If you prefer it sweet, add about 1/2 teaspoon sugar to taste. Recipe by TetoNZ

I had bok choy and squid in the fridge and I improvised! This is what I came up with. You could use komatsuna greens instead of bok choy!The cooking times for the bok choy stem and the leaves are different. The final result will be better if you add to the pan separately - stems and then leaves.Adjust the amount of salt to your liking. Recipe by JACK0904

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

When I thought I might not be eating enough vegetables I created this salad.This salad is very easy to make! Recipe by Kyoku

I had lots of green bell peppers, so I cooked them for my bento.Be careful not to scorch the bell peppers. Use normal salt if you don't have Krazy Salt. Recipe by hamuchan

I love hijiki, but it tends to get leftover. I am often asked by friends how to make hijiki rice... but its so easy that there isn't much of a recipe.Add French beans or chikuwa for color and add sesame seeds if you like. I omitted the step of rinsing the hijiki and aburaage in hot water. Recipe by SYNDY

Besides a large quantity of food for my children, I wanted to make a simple side dish to maintain my husband's stomach condition.For children, you can put in easy melting cheese for pizza on top of tofu before you bake it in an oven.Thicken the mixture with katakuriko if tofu is too loose. Recipe by Kyoku

・ While spinach is a winter vegetable, it's generally available year-round to enjoy as a seasonal dish at any time.・The ceramic bowl shown in the photo is a Mishima rice bowl made by Mutsuhiko Shimura.It's a perfect size for side dishes, and the natural pattern, gloss, and deep green-tinged color make it an attractive dish for colorful items.・ When parboiling the spinach, if the leaves are boiled for too long, they will lose their texture, and the color will darken.・ To drain the excess water from the spinach, after parboiling, thoroughly squeeze the excess water with your hands. If it's too watery, the flavors will not hold. For 2 servings. Recipe by Ta-Ke-O

My mom used to pack this dish in my bento. It's one of my favorite dishes since I was a kid.They're delicious fresh but also taste great cold.It's super easy.You will finish deep-frying in 1-2 minutes.While deep-frying, they will float to the surface, so flip them over and deep-fry until both sides become brown.You can also use flour → eggs → panko bread crumbs for coating. Recipe by Plus Nine

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

Namul (NAHmool) in banchan speak typically refers to vegetable matter made in more of a fresh (not necessarily raw, but as opposed to pickled or preserved) preparation, and often using leafy greens and sprouts. There are several ways to season namul. This particular seasoning is pretty mild, likely familiar to those who have eaten some Korean food, and suitable for making bibim bap.Certain veg take to this preparation better than others - spinach, bok choy, soy bean sprouts, mung bean sprouts, even dandelion greens and chrysanthemum leaves are all traditional. Though they fall in the category of leafy greens, I wouldn't use dark leafy greens such as kale, collard, beet or turnip greens - too tough and chewy.Another thing to keep in mind is the volume of the vegetables will reduce from a third to a half after the blanching and squeezing is done (more with spinach). You can use the same water to blanch all the vegetables you're going to make. Just have a colander and some tongs ready to fish out one batch before putting in another.These seasoning measurements are for roughly 2 cups of blanched vegetables that have been squeezed of the excess liquid and cut into bite sized pieces. Sprouts don't usually need cutting.P.S. The zucchini in this pic was made bokkeum (stir fry) style. I'll share that recipe another day.