This is a simple simmered dish that I made by combining ingredients I had on hand.I dont really have any. For 2~3 servings. Recipe by annnnn

I came up with a healthy recipe.By frying the satsuma-age until browned, it becomes crispy and chewy. So the texture is better and they become more satisfying.This dish is very healthy, so you can enjoy it and not have to worry about the calories. Recipe by okiruko

When I received satsuma-age fishcakes as a gift, I tried cooking kinpira (stir-fried and simmered) satsuma-age and it was delicious. After that, I sometimes cook this dish. The flavor is based on my mom's kinpira.My mom uses plenty of sesame oil in her kinpira. If it's too much, reduce the amount.This dish is also great as a drinking appetizer! Recipe by JACK0904

My mother often made this dish. It might be a country-style way of using satsuma-age?Instead of satsuma-age, you can use abura-age (thin fried tofu), with the oil removed, or atsu-age (thick fried tofu). For 3 to 4 servings. Recipe by Gima-ru

I love Satsuma-Age, so I cooked it with Japanese leeks I had in the fridge.Please adjust the seasoning proportionately to the size of the Satsuma-Age.I think this is good for bento too. For 2~3 servings. Recipe by eterno

Satsuma-age is a lifesaver when you need another dish or a bento filler. This is a nice spicy dish to enjoy even served cold.Sesame seeds are delicious as a garnish. Adjust the doubanjiang paste to taste. Instead of doubanjiang, you could use Korean red chili paste or kimchi. If you like sliced onion, add 1/2 an onion and increase the amount of seasonings by 1/2 the listed amount. Recipe by Yuki

I posted this for my own reference. This recipe comes from a distant relative. I had the pleasure of having some with them, so I asked for the recipe and now I make this often with my added touches.Adding the mirin at the end gives a glazed finish. The meat is tender when done.In Step 1, it's best to cook both sides of the meat. Be careful, though, because if you overcook it, the meat is going to be tough.In Step 3, simmer it on a very low heat setting.I made my drop lid out of aluminum foil, so I made a hole in the center of it. Recipe by rie-tin

I tried this dish at an all-you-can-eat buffet, and it was delicious. I wanted to make it at home.The size of the satsuma-age fried fishcakes differs depending on the brand. As long as there is enough liquid to cover them, it's ok. Simmer the vegetables until they become soft. Adjust the simmering time accordingly. Recipe by Karin

My onions were so soft that I wanted to eat the whole thing.You can use any kind of dashi you like. Even dashi made from granules or dashi soy sauce would be fine. Recipe by Punyonpen

The simmered beans I used to have were pretty salty. I wanted my own kind that wouldn't so high in sodium -- that's how this recipe was born.I like that these are slightly less sweet than store-bought simmered beans. I also like that they have less soy sauce than the store-bought quality. I like the reduced simmering liquid too. So basically I've made simmered beans just the way I like them. For an easy to make amount. Recipe by Mamemame

Since I was young, my mother made this for my bento using meat and shishito peppers.When I tried making it with green peppers and potatoes, it was just as delicious!It's cooked thoroughly and is preserved in soy sauce, so it lasts and is also great for bentos.Using shishito peppers instead of green peppers is tasty, too! If you use shishito peppers, fry thoroughly beforehand to get rid of the bitter flavor! Please stir-fry the meat and shishito peppers with plenty of sauce.It's more delicious with Japanese beef, but if you use imported beef, use Japanese beef fat by cutting it into small chunks (which you can get at a butcher) and stir fry. The taste becomes milder. For 2-3 servings. Recipe by asaco*

I wanted to try making a side dish for my bento using shirataki.＊If the water doesn't evaporate, turn up the heat to high. Recipe by marriott