Stir-Fried Spring Cabbage, Thinly Sliced Pork, and Fried Tofu with Miso

This recipe became popular on September 28, 2016, with over 100 people trying it! You can easily make a main dish with pork slices. It's also recommended as a lunchbox side dish for the next day. The origin of this recipe: I made it with ingredients I had in the fridge. Please give it a try!

I made this recipe because I love dishes with crunchy and crispy textures.You can add doubanjiang to make it spicy. Recipe by Raby

I had a craving for my favorite sesame and miso-simmered vegetables. Recipe by Kanure314

Tofu contains a lot of water, so extract the water from tofu well and it's also better to make this dish just before eating. A little bit salt and pepper go well with this dish. You can put in any vegetables you like.

This is a simmered dish that my mother made when I was small. When I was young, I found it less appetizing because the green peas and aburaage were drenched in the color of the eggplants. Now this is the sort of Japanese flavor that makes me homesick when I am overseas. I tried to reproduce this nostalgic dish by asking my mother for instructions.1. Make sure to chop the eggplants into large pieces. They break apart and dissolve if they are too small.2. Stir-fry the green beans first so that the eggplants don't soak up too much oil.3. My mother's simmered dishes - like this one - uses high heat and needs to be flavored quickly, so make sure to check the amount of water in the pan occasionally.4. If the flavor is allowed to soak in too long, the color may become less appetizing. Recipe by PARNELL

One whole daikon radish is just a little too big to use all at once isn't it?I thought of a simple recipe that can use any leftover daikon radish you have. I think it would also make a great side dish served with drinks.If you simmer the stir-fry for a short amount of time, the vegetables will have a crunchy texture. If you simmer for a long time, the flavors will soak in well. So do whatever you prefer.If you prefer it to be sweeter, you could increase the amount of mirin a little.If you like a rich flavor, try using pork belly. If you're worried about the calories, you could maybe try substituting the atsuage with firm tofu. Make sure to drain the tofu. For 2 servings. Recipe by Chimatsu

This is a very simple recipe that I learned from a friend. It's very friendly to the budget, tastes good with rice and very easy to prepare. You may add pork into the recipe. It will taste better with pork.

I wanted to make a delicious side dish with the things I had on hand.Be patient and cook the tofu well for a nice brown color. Recipe by Ahiruno kitchen

Switch things up with this simple yet nutritious vegetarian stir-fry for the family.

This is one of my family's favorite. It has a lot of dark green vegetables and plant-based protein. You'll frequently find this dish on our dinner table.Pouring boiling water over the atsuage is to remove the extra oil. Use colander when doing so.When you stir-fry the atsuage, the tofu inside tends to fall apart easily. So stir it gently.The Katakuriko in the recipe can be replaced by cornstarch. But when you do so, use 1 and 1/2 tablespoon of cornstarch.For 3 servings. Recipe by SCRUMPCIOUS

I often use tofu for cooking and enjoy the versatility of it.Pat dry the tofu very carefully before coating it with katakuriko. The thin coat absorbs salt well. Recipe by Sanipan

I thought miso sauce would go well with atsuage, so I made this stir-fry. I wanted to add some green vegetables for color, so I used some green peppers that I had in the refrigerator. I ended up with this dish, which goes really well with rice.The miso sauce will spatter out of the pan, so try to quickly cook it up.The ginger is for fragrance, so you can discard it before serving.If you don't like green peppers, you can substitute it with your choice of mushrooms, such as king oyster, or lotus root and it will still be delicious. Recipe by Mimosa

I added doubanjiang to our family's staple flavoring sauce "sweet and sour soy sauce" and made this dish. The seasoning mixture gave the atsuage a really satisfying flavor that really bumped up my appetite.This flavor goes well with all kinds of vegetables, so you can make your own dish! Eggplants go well with this flavor.If you don't want the oil from the atsuage, pour boiling water over it to drain the excess oil. There won't be enough liquid in the pan, so please add plenty of water when you thicken the sauce at the end. It's delicious even without doubanjiang! You can use ra-yu spicy chili sesame oil, gochujang (spicy Korean pepper paste), or ichimi seasoning instead of doubanjiang. Sprinkling sesame seeds on top at the end makes the dish look nice. Recipe by moj

I learned this recipe from my mother when I moved out of the house and wanted to remember the flavors of home.No hints in particular. Please adjust the flavors to your taste. You can make this with silken tofu, but it may become rather watery; If you're concerned about it becoming watery, you could use defrosted tofu, which eliminating the excess water easily and change the texture too. It's up to you! For 2 servings. Recipe by si-tan

I came up with this thinking how the strong, rich, savoury flavour of shio-kombu and would go well with plain atsuage.Use your choice of vegetables and mushrooms. Recipe by Raby

This is a dish my mother often made me when I was a child.Just cooking it in dashi stock is delicious, but quickly stir-frying it beforehand helps the flavors meld.Don't over-cook. Just cook it through, then just like with stews, let the flavor soak in without heat, and it'll become delicious. Recipe by Chiton

I came up with this dish when I needed one more dish.This is an easy recipe that's all about frying the atsuage and mixing in the sauce! It's also great to add some chikuwa. For 2-3 servings. Recipe by Hana chan

I made this dish since I had some leftover kimchi. Recipe by Kajihara Ato

I thought of this recipe because I wanted to combine zucchini, an ingredient typically found in Western cooking, with Japanese-style cooking.If you crush these atsuage up a little while stir-frying, the flavors will blend better.I used 2x concentrated mentsuyu. If you're using the straight type then please increase the amount of soy sauce a little. Recipe by Raby

This is a simple recipe using commercial mentsuyu.And it's delicious, too.The length of time simmering in the sauce should be adjusted to taste. For those who prefer a light taste, just a short blending should be fine.It's fun to discover your own taste while seasoning. For 2 servings. Recipe by Kouchan@

I often make simmered komatsuna and atsuage dishes. I thought stir-frying them with ginger soy sauce and sesame oil might be good, so I tried it out.Atsuage tastes more delicious when browned well. Please mix the ingredients quickly after adding the sauce Please adjust the amount of ginger to your liking. Recipe by Juri- mama

I made this for dinner once.Along with other nutrients, komatsuna greens have a lot of calcium, vitamin A, iron, potassium, and fiber. While they may be similar to spinach in nutritional value, they have 5 times the amount of potassium. For 2 servings. Recipe by ochikeron

I wanted to make a good use of spring cabbage. The flavour of miso and oyster sauce mix is absolutely delicious.I used 2 large leaves of cabbage for this recipe.If your cabbage seems smaller in size, I would suggest you using a little more than that (3 to 4 leaves).The sauce is quite rich in flavour so you can be generous with the amount of vegetables you add to the pan. The finished dish will be as delicious if you swap japanese leek with onion. Recipe by Nanohana

I won a drawing to be a product tester for Kagome brand ketchup, so I thought up this recipe. I was able to use up some leftover cabbage that was turning yellow. The color was covered up by the ketchup, and everyone fought over this dish at dinner.I used a tomato ketchup from Kagome, but you can use any ketchup you like. For 2 servings. Recipe by ochikeron

Gochujang and Miso goes well with meat. And I combined it with Chinese cabbage, which is in season now.None in particular. Recipe by annnnn

*I experimented with various flavours to use up the Chinese cabbage I had around.*I used a healthier variety of mayonnaise.*It won't be watery if you stir-fry quickly over high heat.*When you cook a large portion of Chinese cabbage at one time, it'll release some water and lower the temperature of the pan. If you have too much water in the pan, adjust the seasonings, and lightly thicken with katakuriko. It's also delicious that way too. For 2 servings. Recipe by putimiko

Since it's julienned, it cooks quickly. The fried tofu makes the daikon delicious.Over 2,000 people have made this recipe♪The origin of this recipeIt's a simple, delicious, and gentle-tasting simmered dish.We've probably been making it in our family for about 20 years.

Sorry about the presentation. I lack plating skills. :)

Chicken breast and new harvest spring cabbage were both on sale, so I bought a ton!! I stir-fried them in a sweet-salty miso sauce to go well with rice.Season the chicken breast as described to prevent it from getting dry and stringy. I used 4 tablespoons of sake and 1 tablespoon of soy sauce this time, but adjust the amounts to the amount of chicken you are using!!!I think this should be delicious with new harvest sweet onion added to the spring cabbage. Recipe by Hekito mama

I added shirataki noodles to my usual pork and cabbage stir-fry to make the dish heartier.-If the seasoning is too light, add more mustard soy sauce.-For small children, omit the mustard and just flavor with soy sauce. Recipe by Cookie shiasu