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

I always make this when Chinese cabbage is in season.Adjust the amount of sugar to tastes.I recommend sprinkling a pinch of shichimi spice.Adding carrots and other vegetables will give it a nice color (I simmered it with some carrot skins). Recipe by Manmarumauchan

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 received lots of Chinese cabbage from my parents. It's easier to eat a lot of it if it's simmered, so I came up with this dish.Thoroughly mix the katakuriko with water before adding to prevent lumps. Recipe by *:ayumi:*

I wanted to eat cabbage packed with flavour...1. The texture of the cabbage is better without the stem, but you can slice it thinly and add it if you like. (It's sweet.)2. I remove the excess grease from the aburaage to give it a more refreshing taste, but you don't have to. (It will be richer.) Recipe by Minarai shufu haru

My main objective is to just use up a lot of Chinese cabbage. It's good because it's flavored with the stew roux that everyone loves!When heating leftovers the next day, it depends on how much is left, but try adding more chopped Chinese cabbage. If half the stew is left over, 2 to 3 leaves should be enough.Even if you add onions you won't really notice they're in there, so you might as well not bother.So much Chinese cabbage can be added that you might be surprised, but it all blends in very well. Add the cores first, then the green leaf tips last.You can even use up wilted, sad-looking Chinese cabbage. Recipe by Shijimi24

My mother taught me this, and since then, this is the recipe I have been making in winter.Add the oil from the canned tuna, as it will add extra flavor to this dish.When you cook the Chinese cabbage, be careful not to burn it before the water seeps out from the cabbage!! Recipe by gabibi

I wanted to do something with the bell peppers in the refrigerator.The chikuwa fish sticks are seasoned with salt, so add half the chicken soup stock and taste before adding more. I think 1 teaspoon is pretty salty, so it's good if you're using this as a drinking appetizer.I usually add 2/3 teaspoon of chicken stock. Crush the sesame seeds between your thumb and forefinger. For 1 to 2 side servings. Recipe by Kamerin

I made this soup with spring cabbage, which is difficult to use up.You can use tubed ginger instead of grating it. In that case, use about 1.5 teaspoons should.Stir-fry the cabbage really well to bring out its sweetness.I recommend using Chinese cabbage in the winter. Recipe by Otometeo

I made this as an extra dish for dinner My boyfriend loves Japanese curry, so I made this with a Japanese curry flavor. I just added mayonnaise and grated sesame seeds and it turned out rich and tasty. I only use a tablespoon of mayonnaise for health reasons, but if you aren't counting calories, add as much as you like. It will be wonderful! By the way, in the photo I served it with a fork, but it's much easier to eat with chopsticks.If you don't have spring cabbage, you can use the soft leaves of normal cabbage. For 2 servings. Recipe by ochikeron

I turned a quick-pickled Chinese cabbage into a namul-style dish.If you use kuro-su (aged black vinegar) as the vinegar, you'll add more umami and richness. Recipe by Pukuttopukumaru

I made this because I wanted an easy way to prepare delicious cod.The Chinese cabbage shrinks when you cook it, so if you want to eat lots of it, put in a hefty amount. Adjust the seasonings according to your preference! This dish is light and healthy. Recipe by satomimimi