I recreated the simmered Chinese cabbage dish that I had at my middle school lunch. Recipe by Kajihara Ato

I simmered some leftover daikon radish and aburaage together in our family's traditional simmering sauce. Recipe by Tsuchikana

I had some cabbage and aburaage leftover in the refrigerator! Since I love basil, I added it in!Just use whatever amount of aburaage and cabbage you have left in the fridge.(It's most delicious when you use a lot of aburaage compared to the cabbage since it will absorb the delicious flavors).Since this dish is intended to make the most of the natural flavors, it's seasoned subtly. Adjust the taste with salt and pepper as necessary. Recipe by Nikonikomakki-

I ate this a lot growing up in my parents' home! My grandma used to boil the cabbage, but I save time by microwaving.If you're serving this to adults only, add plenty of mustard - it tastes better. !(^^)!　My microwave is 600W. Please adjust the cabbage cooking time depending on the wattage of your microwave as well as the mount of cabbage. I think it's best if you don't over-cook the cabbage, since you can enjoy the flavor better. ♪If you're using regular main-season cabbage, I think it's best to julienne it finely. Recipe by rie-tin

The cookbook version of this recipe was too strongly seasoned, so I always season it my way now. The flavor is different every time. I wanted to remember how I make it, so I measured out the seasonings and wrote it down here.- I used light soy sauce because it makes the flavor of the dashi broth and the color of the komatsuna turn out beautifully. - I like that komatsuna doesn't have to be blanched because it doesn't have bitterness.- You'll get more water-soluble vitamins because the short cooking time keeps them from cooking off. This recipe yields enough to fill one small-medium sized bowl. Recipe by Kichiri-monja.

This is an easy, delicious and mild simmered dish. I think I've been making this dish for about 20 years for my family.When you julienne daikon radish and carrots with a slicer, they tend to become very limp when cooked. I like to cut them by hand as I think it tastes better with thicker strips. (But I added the quicker version at the end of this recipe )Cutting the daikon radish diagonally is my preferred style.It's delicious with satsuma age (deep fried fishcake) instead of pork. For 4 servings. Recipe by Junchan

I made this as a healthy dish or an accompaniment for drinks using thin aburaage and Chinese cabbage.● Thoroughly stir-fry the ingredients.● Cook the sweet and sour sauce over medium-low heat.● The aburaage will be more savory if you brown it well ^^ Recipe by abichi

I wanted a simmered dish with different ingredients, so I tried pea sprouts. This has become a staple dish for family meals.Don't let the pea sprouts simmer for too long, or they will lose their crunch.I use usukuchi soy sauce. Adjust the amounts of sugar and soy sauce to taste.This dish is also delicious served chilled. Recipe by rose12

This used to be on the menu at the company canteen. They didn't use dried shiitake mushrooms, but I thought they'd add more umami to the dish so I added them to the recipe.By microwaving the daikon radish and carrot beforehand, they become tender in a shorter time when simmered, making the dish much easier. Recipe by Tanshin funin no ryourinin

I made a healthy simmered dish.I usually stop simmering burdock roots while they are still pretty crunchy to enjoy their texture, but if you prefer them to be softer, please add more water and continue simmering them for longer.Keep an eye on the pan as it simmers with the lid on that it doesn't over-cook and burn. For about 3 servings. Recipe by Mokobu- mama

I was hoping whether mizuna could be used in a dish other than in a salad so I came up with this recipe.Don't simmer the mizuna too long to retain its crispy texture. Recipe by Hinochan mama

It's been one of my favorite side dishes since childhood. My mother taught me how to make it.In Step 4, avoid discolouring the komatsuna by taking care not to overcook it. For 3 to 4 servings. Recipe by happy sky