I wanted to eat lots of Chinese cabbage, so I made this ultra-simple dish. My child loves it and always eats heaps.You can put as much Chinese cabbage as you like because it'll shrink. For 3 to 4 servings. Recipe by Blue-Island

I created this recipe because I had a chicken thigh on hand.You don't need to grease the frying pan with oil. The oil comes out from the chicken.It's also delicious to cook with any kind of vegetables on hand such as cabbage, green peppers, and carrots.It will taste the best when you finish cooking right before the sauce starts to burn. Recipe by raradesu

My mother taught me this, and since then, this is the recipe I have been making in winter.Add the oil from the canned tuna, as it will add extra flavor to this dish.When you cook the Chinese cabbage, be careful not to burn it before the water seeps out from the cabbage!! Recipe by gabibi

You get tired of having Chinese cabbage in hot-pots all the time... so I tried simmering it in a warming spicy broth.If you have a pot that retains heat well, you can simmer it for a while and then just leave it to cook with residual heat. Cellophane glass noodles made out of potato starch may dissolve, so use the kind made with green soy beans. Adjust the spiciness to taste. Recipe by Kabapon

I was thinking of a way to use up leftover Chinese cabbage to make an easy and delicious dish. That's how this recipe came about.You don't need to use any water or oil. The chicken is steam-cooked with the moisture that comes out of the cabbage leaves and it makes the chicken tender. You can also taste the sweetness of the cabbage in the dish. The key point to this dish is not touching the ingredients while they are cooking. Recipe by onji

Toyohira Health Center, City of Sapporo Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University

My mum used to make this for me a lot, so I always associate this dish with her.I generally make this with lots of ginger and ground pepper to make it spicy. But if you have kids, don't add too much. You can also add sausages or leftover vegetables! Recipe by Naru* kitchen

I added three kinds of vegetables to my recipe for Pan-fried Chicken & Cabbage.I couldn't find a whole chicken thigh piece, so I used chopped pieces instead.I prefer using a whole piece and slicing after cooking since it makes the meat more tender.Covering the frying pan with a lid to steam cook is the key to this recipe. Start with the vegetables that take longer to cook. Recipe by Purple tantan

I came up with this recipe because I wanted to make a dish by using food that I already had.Salty and garlic taste goes well with rice.It's easy, cheap, and delicious.Coat the chicken with sake and katakuriko to prevent from drying out. Slice the chicken thinly so that it is cooked well! Season the chicken quite well when you fry it, and toss with the vegetables to give just the right saltiness. Recipe by yaburie

You don't need to use roux (or flour).It's simple and low calorie.It's easy to digest too!When you're worn out, or when you come home late, just slowly eat this and it will warm you right up. Many thanks.I don't like rich and heavy chowders.So this uses less milk than usual.If you want a thicker flavor, then use more milk and less water.You could also add heavy cream as a finishing touch.If you don't like fish, you could add sausage or chicken instead. Recipe by pegupepepe.

A standard dish for winter in our house. This is also delicious as a pasta sauce.It's good to cook the cabbage first (both the core and the leaves), but I think adding the leaves later makes this easier to make.-Adding bacon, broccoli, etc makes it even more delicious.-For broccoli; boil it first then add it last. Recipe by Yuuyuu0221.

Whenever I serve this as the salad in a meal, my family eats a lot of it. It's very easy and quick, so I make it quite often.The key is to add the sesame oil in first, and mix well. This prevents the salad from becoming too watery since the oil coats the cabbage. For 3 servings. Recipe by taesmile