Cucumber has a lot of moisture, so adding boiled egg helps to release water. It leaves the flavor of egg, at the same time, giving body to the taste and a plain flavor.

I tried to recreate a side dish that I ate in a Benitora gyoza dumpling restaurant.I changed the tool for pounding from a knife to a rolling pin (users were rightly saying that it's dangerous!). I used a small rolling pin that I would normally use to roll out gyoza dumpling wrappers. Recipe by Setsubunhijiki

We use this dressing on a tuna nacho... A big seller at the restaurant I run. When we ran out of our pre made dressing, I turned to scratch and haven't ordered since.. Enjoy it on anything from sushi to a Japanese salad.

My husband hates the smell of celery, so I wanted to find a way for him to enjoy it. I created this dish so that can be enjoyed as a meal or a snack and he loved it!To keep the texture of the celery, be careful not to overcook it. If it's still too wet when you mix it with the dressing, it will dull the flavor, so be sure to dry it well after Step 3. For 2 servings. Recipe by Usagi no Cima

This is a variation of a recipe a friend of mine taught me.Slice the onion thinly so that it works well as part of the dressing.You can use tataki (bashed) cucumber instead of jabara cucumber.Sweet onions have lots of moisture, so be a bit generous with the salt. For 2 servings. Recipe by nekoland

This is one of my family's favorite dressings.You could also add some grated garlic.* If you're watching your calories, reduce the amount of oil and replace with vinegar.* Adjust sugar to taste.* Use within 2~3 days. Recipe by Yuuyuu0221

This is my everyday dressing.Carrot Dressing.Soy Sauce and Onion Dressing.I recommend using a jam jar or small jar.If you shake the jar up and down, it will combine quickly.Add some mustard to taste.If you don't use the onion, it will make a French dressing.It's also delicious if you add a teaspoon or two of soy sauce. Recipe by Yuuyuu0221

I made this since I wanted to use up my Chinese cabbage and chikuwa.Grinding the sesame seeds will make the dish more aromatic. Of course, you can use pre-ground sesame seeds.This recipe uses a method of salting, then squeezing the Chinese cabbage and carrots without washing them first. Apparently this seals in the flavors. Recipe by emakatu.

I wanted to make a light and refreshing salad!Use plenty of shiso leaves. For 2 servings. Recipe by Teroron

It's such a perfectly gorgeous Spring day out there that sharing something light, healthful and refreshing seems fitting.

"Russian Dressing" is similar to "Thousand Island Dressing," in that they're both made with a mayonnaise & ketchup base. The key distinction between the two sauces is that Russian dressing contains horseradish, which gives it a kick, whereas Thousand Island dressing tends to be sweeter & also sometimes calls for chopped hard boiled eggs. According to wikipedia, Russian Dressing came to be called "Russian" since the original recipe included caviar, a staple of Russian cuisine at the time. Some manufactured versions today omit the mayonnaise & are clear rather than creamy, more similar to French or Catalina. There are many different recipes for making both dressings & each also has a long & confusing history! I tried to research so as to make this recipe as authentic as possible. But in the end, my takeaway was that these dressings are pretty much interchangeable for burgers, salads, sandwiches, ect. There are so many variations of each but ultimately both Russian & Thousand Island Dressing are American creations. Also, Russian Dressing while popular years ago was slowly replaced with Thousand Island Dressing in most areas of the US. My recipe here is adapted from a combination of #russiandressing recipes from "www.allrecipes.com" "www.justapinch.com" "www.epicurious.com" & "www.marthastewart.com" It was a learning adventure but I enjoyed this recipe & will definitely make it again!