Don't you crave a warming drink after dinner on a cold winter's night? Well, that was my thought when I came up with this recipe. I know that there are many recipes for adzuki sweets and drinks, but this recipe prioritized simplicity and speed.Make sure you mix and dissolve the anko well in Steps 2 and 3. You can use soy milk, milk, or skim milk. Please substitute to your taste. Recipe by komutatata

I received a bunch of spices so I wanted to try making a new combination out of them.When you dry roast the spices together, keep on shaking the pan to roast everything evenly.The spices are delicious enough just after roasting, but they will taste better afterwards. I rested the spices for 3 weeks before I used them.You can double all the listed amounts to prepare a generous amount of this formula in bulk. Recipe by Ayatan

This time I cut the oregano back to 1 TBSP, used 1 lb ground beef and 1 can of light red kidney beans (rinsed) and used both soy sauce and worstishire(sp) sauce :hungry

"Torodesu"'s "Our Family's Mild Sweet Miso" (Recipe ID：512475) was delicious, so I made this miso from a recipe I learned in women's group. I adjusted the salt and koji to my own taste, and do not have the original recipe from the women's group.-When making miso, it's nice to start when it's cold (mid January).-In Step 3, if you allow the beans to cool, they will be harder to mash. Drain only the amount of beans that you can mash at one time.-Blending the miso in a food processor will make it smoother. Recipe by Keyua

This cake has no butter or dairy products, so I made it when I was breastfeeding my daughter, who was allergic to milk. I tried several recipes and adapted them to come up with the easiest version that I liked. Baking takes a while, but the prep is easy. Please give it a try.Every oven has its quirks, so check the cake just before the baking time is done. Add chocolate chips or tea leaves, which are both delicious. It's also delicious plain. You can use white sugar instead of light brown sugar. If you live overseas and can get self-rising flour, it's a lot easier. For loaf pan: 20 x 8 cm [8 x 3 1/4 in]. Recipe by momos mama 123

At first, I made this with kombu and dried shiitake mushrooms without grinding them into powder, but I realized that it's more efficient and economical to grind it into powder so I do so now.If you make a stock of this, it is convenient for many uses, such as stewed dishes, takikomi-gohan (rice cooked with other ingredients), sunomono (vinegar-marinated dishes), or tamagoyaki). With 20 g of kombu, you can produce about 1 and 1/2 tablespoons of powder. For dried shiitake, 5 mushrooms will produce about 3 tablespoons. Recipe by Keyua

French toast reminds me of my childhood because my mother taught me this recipe.I'm posting my golden ratio of ingredients so you can make delicious French toast easily.I use sliced bread sliced to 2cm thicknesses. If using 2.5cm thick slices, use 1 1/2 slices or double the egg mixture for 3 slices.Brown sugar gives a nice flavour and mild sweetness.Toast the bread quickly over medium heat, taking care not to burn the bread. This will result in a crispy outside and fluffy inside. For 2 servings. Recipe by vegeful

I received a lot of apples, and I thought apple mouse would be delicious.After trying various recipes, I made this delicious mousse.I can't have much alcohol, so this recipe has a tiny amount of white wine. You can replace with water instead of white wine if you prefer to omit alcohol.If the puree at Step 4 is less than 280 - 290 g, add apple juice.The diced apple in the mousse is optional. Recipe by ko-ko

You can enjoy this with the natural sweetness of the kabocha squash without the need for sugar. My mother and little sister make this every morning to help with their constipation, so I had them share their recipe with me.The listed amounts yield a large portion, so you might be able to get away making half. I don't use sugar, but adding in raisins or dried apricots makes it really delicious. I think you can cook it in a shorter amount of time using a pressure cooker, but my teacher told me that my shoulders and hips would feel heavier if I made it in a pressure cooker. Recipe by Wao2

Readymade brown rice amazake is pretty expensive.I wanted to make sweet recipes that used amazake as a base, so I referred to various sources to come up with this recipe.My 1 year old son drinks it up enthusiastically, so I make it regularly.My rice cooker doesn't have a rice porridge making function, so I make this in a 2.5 liter capacity pressure cooker instead. It takes 30 minutes under pressure.The amounts indicated in this recipe are just right for a 3 rice cooker cup capacity cooker. If you have a bigger cooker, you can make a bigger batch. Recipe by Piyonofu

I learned this recipe from my mother.When my mother makes this, she makes sure to evaporate the alcohol and lets the broth rest before use, but I'm pretty lazy and cut corners (haha).Commercial mentsuyu is pretty concentrated, but I prefer a lighter version -- that's why I came up with this recipe.Pay attention to the heat and the time while making this.It's common sense but, use high quality bonito and kombu for a better flavor.If you use high quality ingredients and carefully make this, you'll be able to produce a delicious concentrated sauce that'll blow the cheap commercial variety right out of the water! For standard, simple ratios. Recipe by *ai*

You can say it's from tin or a can to me it's the same. When I was young around 4-1/2 to almost 5 years old my late granny had a boyfriend who worked cooking for logging camps. So when I got to go to my grannys house and he was there he would cook up some types of food. One of my favorite ones was eggs with Heinz 57 steak sauce or HP steak sauce. The yolks would be runny the whites done. It set it on a plate and give me buttered toast with a bottle of steak sauce, sometimes with sausage or bacon. I have that recipe on here too. Except the yolk aren't runny. It's called a sandwich full of memories. On a couple of occasions Benny would cook tinned or canned corn beef. He fried it crispy. Added to a bowl add some Heinz 57 steak sauce or HP steak sauce. Served it on toasted bread. Kinda like a sloppy Joe but not so sloppy. This is dedicated to him, Benny.Thank you Benny!!!