☸Onion Ohitashi☸ Simple, Budget-Friendly, and Healthy

Our family's way to enjoy sweet onions is to eat them raw, and as simply as possible.I usually use soy sauce, but this time I tried using shio-koji. A bit of soy sauce is added for fragrance.To keep the sweetness and the nutrition of the sweet onions, don't soak in water.When this is freshly made, the harshness and sweetness of the onion are well defined, but as it rests the sweetness becomes more dominant.Drink up the liquid too! This ohitashi will help keep your blood clean. Recipe by Mimato

I use this combination of flavors a lot, so I thought it would go well with spinach too.It's delicious when freshy made, but it's even better if you chill it in the refrigerator and allow the flavors to penetrate.You can remove the scum after microwaving if you prefer, but I don't mind it so I don't do anything. Recipe by Chopin1809

Personally, I'm not such a big fan of okra, but Mrs Wyrm is. One day we ate at our favourite Japanese restaurant and we were served a side dish of marinated okra salad that she found wonderful. I've tried to replicate that here. Originally based on a recipe from Just One Cookbook by Namiko Chen, with some changes based on Mrs Wyrm's preference for well-cooked okra, and hints from Ishikawa-san, the chef at our favourite restaurant. 🇯🇵

I hate to throw away the greens from the turnips because they taste so good! One of my favorite ways to cook is to make a "Ohitashi" dish which is simply cooking vegetables in a light Japanese broth ("dashi"). The broth is the made flavor, so it's best to make a good tasting homemade broth (not instant!). I'll show you how to make a broth with katsuo-bushi (bonito flakes) here ^^

I like mulūkhīya, so I've been making this for ages.Step 1 Mind you don't over-boil the leaves.Step 4 When making the dashi, the flavours will blend if you soak the mulūkhīya in half the amount of dashi stock for 15 minutes.Step 4 It's nice with shiro (white) dashi too. Recipe by Yuuyuu0221

Tofu is the star of this dish! Great as a snack too. It's rich and delicious, perfect with rice! Cheaper and healthier than meat, it's a budget-friendly recipe. The origin of this recipe: I wanted to create a main dish using inexpensive ingredients.

I had some leftover onion which I wanted to use, so I came up with this extra dish!It's nice when chilled, so you can put it in your bento. Recipe by RED_SPIC

I recreated this Tonpei-yaki dish after I had had one at an Okonomiyaki Japanese pancake restaurant. It is easy and economical.It contains a lot of vegetable fibres and collagen.4 eggs' open-omelet is served in a serving plate at once so you don't have to fry many omelets.It is very easy to make so you don't need any tips. If you can't make a perfect omelet don't worry. You can cheat by drizzling sauce on top. Recipe by Renachi:

Thank you for 2000 reports★ Fresh onions, which can only be enjoyed at this time of year, are best eaten raw and simple! The aroma of sesame oil and bonito flakes enhances the flavor.The origin of this recipeThis is a dish I've been eating since I was a child during the fresh onion season.It's delicious when paired with tomatoes in season (cut into 3/4 inch cubes).Bonito flakes and seaweed are essential toppings!

The green onions I ate at a shabu-shabu restaurant near my house were delicious, but there wasn't enough. So I cooked shabu-shabu with lots of green onions at home to satisfy myself!You'll consume an incredible amount of green onions with this, so make sure to follow the amount on the ingredient list and slice them even though you doubt there might be too much!Green onions give sweet flavor to the broth, so the rice porridge at the end of the meal is truly delicious. You must try the rice porridge!! Recipe by Harenochikumori mama

Thank you to the 100 people who made this recipe popular! This recipe serves 4 people for about 400 yen. The sweet seasoning pairs perfectly with the bean sprouts. It comes with an easy onsen egg. Background of this recipe: You might think bean sprouts in sukiyaki flavor is unusual, but they absorb the flavor well and are delicious, making it a staple in our home. It's also budget-friendly, perfect for when finances are tight.

I came up with this recipe when I was hungry but didn't have rice or meat.If you don't have eggs, add 25 ml of water and a tablespoon of katakuriko. For the cheese, you could use sliced cheese and tear it by hand. Recipe by Harunbouya