I added the eggplants to a small volume of pork so that the dish would become more voluminous. I used miso base which goes well with the eggplant, and made a ginger stir-fry.Use chopsticks when stir-frying the pork by itself. Otherwise, use a spatula so that the eggplants won't break.Lightly dusting the pork with flour is good enough. Recipe by *Anna*

I wanted to make a dish using lots of cabbage. This is filling even without any meat in it! It really goes well with rice.The seasonings are on the salty side, but they'll be just right when cooked with the vegetables since the vegetables will exude a lot of moisture.When stir-frying the vegetables, add the cabbage at the end so that it doesn't get mushy.This is a matter of taste, but I think it's best if this is salted generously, since the salt enhances the butter and makes the stir fry go really well with plain rice.If you add some meat the stir-fry will be even more delicious. For 3 to 5 servings. Recipe by Nanohana uchan

The eggplant miso stir-fry I had as an appetizer at a soba shop was so delicious, so I tried recreating it.-In Step 3, be careful not to burn the ingredients while simmering.-Adjust the amount of seasoning to taste.-Try adding bitter melon, green peppers, asparagus or pork for a tasty variation. Recipe by Isakochin

I wanted to create an appetizer that could be made quickly and went with beer and was Japanese-flavored and spicy. So I came up with this recipe. I love yuzu pepper so I added it to a standard formula for Japanese-style flavoring.Use whatever type of shrimp you like. The photo shows Taisho shrimp.If the shrimp are big, cut into 2-3 cm pieces, about the same size as the avocado cubes.During Step 1, if you're using frozen shrimp, or feel that the shrimp you're using are not the freshest, marinate in sake. (If the shrimp are fresh you can omit this step.) Recipe by Mawaru7

You see this frequently at Chinese restaurants. I wanted to make it at home, and came up with this recipe.If you are using cuttlefish or Japanese squid, you can omit Step 2. Shrimp only is OK. Because store-bought frozen squid rolls have a distinct smell, I prepared it just like the shrimp. For 2 to 3 servings. Recipe by Norinomanma

I wanted to use up the vegetables in my fridge.Cook quickly over a strong flame. If you fry the vegetables too slowly, they will become limp. For 2 servings. Recipe by Moepi

This is a recipe I made for my husband, who loves miso ramen and potatoes with butter. It's really filling.Don't over-cook the potatoes, or they'll lose their crispy texture. For 2 to 3 servings. Recipe by Haranouenoponyoponyo

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

I made this with veggies I had in the fridge.Adjust the amount of seasoning according to your liking.Moisture will come out of the lettuce, so you can season it rather strongly. Recipe by kiyoka777

A dish similar to this came was served at my company's cafeteria. I thought it was chili sauce, but it wasn't spicy at all, and it was delicious, so I guessed the recipe, and made this.If you can cook both sides of the shrimp are crispy and the insides are juicy, then it will turn out delicious. Recipe by Tanshin funin no ryourinin

An attempt to find a way to eat zucchini, one of my least favorite vegetables.Coating the chicken in potato starch gives it a nice, crisp texture and lets the sauce sink in better. For 4 servings. Recipe by Akane

I order this frequently at restaurants.It's actually really simple and easy to make at home. You don't really see cucumber stir-fries in Japan, but in China, people make them regularly during the summer.The ratio of the katakuriko flour to the shrimp is 1 scant tablespoon to 100 g. Please adjust the amount of shrimp to your liking.Devein the shrimp with a toothpick if it bothers you. For 2 servings. Recipe by Beru