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 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:

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

My mom used to make napa cabbage hot pots. I used Japanese leeks instead of napa cabbage here.You don't have to exclusively use Japanese leeks. You can add any other ingredients you'd like. Recipe by suzu-ren

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

I tried making mixed rice with bean sprouts and it turned out delicious!Did you adjust the amount of water? The bean sprouts will let out some moisture, so toss out a bit of the water! If you like spicy foods, try adding some powdered red chili pepper. Recipe by Silvy1978

It doesn't quite have the light, fluffy texture of the sugar version, but when I'm being health-conscious I am happy with this.Marinate the chicken breasts in sake to tenderize. Recipe by Yuka030 mama

An okonomiyaki fan taught me this recipe. If you use onions, Awaji Island or Hokkaido onions are great. Crispy and sweetly spicy okonomiyaki sauce is also a good match. Great while drinking a beer or Highball.- The amount of water differs from the instructions on the okonomiyaki flour package, but the onions will release water, so there's enough!- You can add a second egg to the batter if you wish. Recipe by Whisky denka