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

This is a side dish my mother used to make for me when I was little. Since I didn't like plain rice, my mom used to add egg yolk and broth, calling it "egg rice". I would eat it all. I thought of this lovely memory while I made this dish.For a deeply seasoned abura-age, simmer over low heat for 15 minutes. Recipe by Rabupanda

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 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 came up with this from my recycling recipe! Once I rolled leftover niku-jaga (simmered meat and potatoes) in abura-age, and it was delicious. This time I used ground chicken instead to make this dish. It was so good!How to roll… Place the inside surface of abura-age face up, and sprinkle with katakuriko. Spread half of Step 3 on each abura-age, leaving about 2 cm open at the end. Then, roll it up. It's also delicious with frozen green beans. (Warm them up before using) Recipe by Genmai Midori

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

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

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

Since I love chrysanthemum leaves with sesame seed sauce, I would always make it, but for a bit of variety, I made this stewed dish.You don't have to remove the excess oil from the aburaage. Just cut the ingredients and add to the stew to make this a less than 10 minute recipe. The crisp texture makes it tasty, so be sure not to overcook the vegetables. Rather than serving right away, this dish is better after it's chilled, since the flavors are better blended. Recipe by Pokopu

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