You can decorate this with ikura (salmon caviar), but my husband doesn't like it so I used tomatoes instead.To make the kinshi tamago (finely shredded omelette) please refer to.To make the heart shape, please refer to.I used a sushi rice seasoning mix to cut corners this time, but please use your own favorite sushi recipe. For 2 servings. Recipe by vegeful

Since I could easily cook the sweet potato using a Lekue silicone steamer, I made it into a pie.Refer to the instructions on puff pastry packaging for the time required to soften the pastry and the baking time.If the pies brown unevenly while cooking, rotate the cookie sheet. Recipe by Hokkori-no

Since I was able to cook the kabocha squash easily using a Lekue silicone steamer, I made it into a pie.Refer to the instructions on the packaging of the puff pastry for the time required to softened the pastry and the baking time.If the pies brown unevenly while cooking, rotate the cookie sheet. Recipe by Hokkori-no

Every now and then, I crave Japanese-style stewed dishes. Lots of carrots also replenish the body with vitality. To make dashi soup stock, also refer to.Simmer the koya-dofu in the pot only after the soup stock is well seasoned. Cutting the carrots into ume plum blossom shapes will give a nice touch for a New Year's meal. For 4 servings. Recipe by Hakuundou

Since last year, I've been measuring out well-received recipes that I used to make without measuring.I'm recording them here for myself and for my friends.If using store-bought men-tsuyu, refer to the dilutions mentioned in Steps 4 and 5. Otherwise, the taste will be different. Be sure to thoroughly squeeze out excess water from the vegetables before combining with the sesame sauce.I recommend combining the vegetables and sauce right before serving. Recipe by *ai*

I wanted to eat my favorite inari sushi on the day of the Hinamatsuri Festival!For the inari sushi recipe, refer to "Our Family's Puffy Inari Sushi".Flavor the aburaage as you like. For this recipe, try to lightly drain off the cooking liquid!If it's hard to get the nori seaweed to stick to the quail eggs, moisten the surface of the eggs a bit. For 3 triangular inari sushi plus 2 sets of additional parts. Recipe by Mi-go

This is my family's favorite strawberry jam that I have made for a long time.For blueberry jam, refer to. My family likes to make it with light brown sugar. If using large strawberries, cut them up before microwaving.Step 2: I used a 500 W microwave.Step 3: It'll be a bit thin right after you make it, but once it cools, it will thicken, so don't over-heat.This jam is low in sugar. If you are storing it for a long period of time, add 50% more sugar. Recipe by Yuuyuu0221

The buttered chicken curry I made the other day was so good, so I tried making it into a vegetarian/vegan friendly version while adjusting the amount of spices. It turned out to be really good. It's actually a good recipe for those who don't usually like green peas.・In regards to how to adjust the spiciness, and how to figure out your preferred spiciness, please refer to my diary from June 2010. Having read that, if you'd like to add some cayenne pepper, please do so at Step 8 and blend it well with oil.・Indian curry is best when it's rather spicy! Recipe by Plabar

This is a standard curry dish of India, particularly in the north. When I went home for the holidays and had it, I realized I hadn't posted the recipe here, and since it was tasty, here it is.The curry should have a consistency like in the photo. If too much water boils out, add more.For a spicier taste, add 1/4 teaspoon cayenne pepper or 2 cm worth of sliced red chili pepper. For more on adjusting spiciness, refer to my diary posts from June 2010. For 3 servings. Recipe by Plabar

Pork bones are usually difficult to obtain and takes longer to cook. Instead, I use chicken carcass to recreate Ramen Jiro easily.This is a DIY Ramen Jiro with strong soy sauce flavour, pork umami, and rich pork back fat.It cost more than my usual recipe, but takes less time to cook.If you want to use pork bones, refer to my usual recipe. Recipe by Yasu@Bushu Kawasaki

This is a curry made regularly at my home in India, and so I recreated that home-style flavor. An everyday curry is modest in its spiciness. I made this to celebrate my one year anniversary of joining Cookpad late last March, bringing myself back to the initial humbleness of introducing a home-style curry. :)- Prep the chickpeas to the state where they can be cooked. Using canned peas in water is convenient too. Soy beans would be tasty too.- In regards to how to adjust the spiciness and how to find out the spiciness you prefer, please refer to my diary from June 2010. Then, add the spices accordingly with the Steps described. For 2 large servings. Recipe by Plabar

I found a recipe in a magazine for cream puffs that used vegetable oil. However, I was worried of wasting ingredients if it didn't turn out well. So then I tried using one egg and it was a success! I get fluffy and soft cream puffs every batch. They are not too big and 6 cream puffs is good for a small family. There's no waste or frustration involved. The puffs themselves are not so sweet, so sweeten the cream a little more than usual.The hints are to check the consistency of the dough and to pipe out the dough to form the shells. Refer to Step 7 to see the consistency of the dough. When you pipe out the dough with a pastry bag, don't squeeze out into a spiral shape, just squeeze it out in one spot. Although this depends on your oven, if 200°C is too high, turn down the temperature to 180℃ to avoid scorching the shells. Last but not least, don't be too. Recipe by Pokuchan