Spring Cabbage and Aburaage with Mustard Soy Sauce

I added a twist to my usual spinach with sesame seed sauce. Adding the crispy aburaage made the dish more delicious and doubled the volume.Toasting the aburaage until it becomes crispy makes the dish tastier!! Recipe by highkick

I was hoping whether mizuna could be used in a dish other than in a salad so I came up with this recipe.Don't simmer the mizuna too long to retain its crispy texture. Recipe by Hinochan mama

Although "nuta" is tasty with squid or octopus, I recommend trying it with aburaage, since it's aromatic and budget-friendly.There's absolutely nothing to it. Just be careful not to burn the aburaage The karashi is optional. Recipe by uronn

I wasn't sure if there would be enough meat for four people just by frying it, so I decided to use it together with aburaage that I always have in the freezer.Additonal points: I rolled the meat in katakuriko in Steps 2 and 3, but it's not really necessary since it'll stick together without it.Remove the excess oil and squeeze well! If you skip this, you'll notice the distinctive smell of the aburaage and it'll taste a bit funny.Be sure to check out Steps 3 and 4 well.Spoon on the piping hot ankake sauce just before serving.The size of the meat will be different according to how it's cut, but generally, each roll needs 3-4 slices of thinly cut pork or 4-5 slices of pork belly. Recipe by Shijimi24

I love seasoning enoki mushrooms with ponzu and I also love it with the crispy texture of fried tofu as well. I thought that combining the two would make it very tasty.Do not overboil the enoki and remove as much moisture as possible.Make the tofu crispy! Once you add the enoki mushrooms, the fried tofu will soak up the water and becomes soggy, so I recommend making it just before serving. Recipe by Ponzu shokunin nao

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 had some cabbage and aburaage leftover in the refrigerator! Since I love basil, I added it in!Just use whatever amount of aburaage and cabbage you have left in the fridge.(It's most delicious when you use a lot of aburaage compared to the cabbage since it will absorb the delicious flavors).Since this dish is intended to make the most of the natural flavors, it's seasoned subtly. Adjust the taste with salt and pepper as necessary. Recipe by Nikonikomakki-

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

I made this as a healthy dish or an accompaniment for drinks using thin aburaage and Chinese cabbage.● Thoroughly stir-fry the ingredients.● Cook the sweet and sour sauce over medium-low heat.● The aburaage will be more savory if you brown it well ^^ Recipe by abichi

I made a dish using spring cabbage that went well with rice.Because the chicken is coated with katakuriko before stir-frying, the sauce in this dish is thickened naturally. For 3 servings. Recipe by saira mama

I saw recipe author Kentaro Kobayashi's recipe in a magazine and tried to recreate the dish based on memory.Before heating a frying pan, combine the seasonings so that you don't have to worry about scorching the pan. If you use carrots or mushrooms, the dish will be more colourful. Recipe by Mine neko

This can be made quickly and easily, so I make it often for dinner. Have fun varying the fillings, such as natto, sliced onions, bonito flakes, and so on.I reduce the cooking time by pouring boiling water over the chopped cabbage. Since it is finely chopped, it cooks through pretty well, so you just need to brown the aburaage later, which will heat the pockets through to the center. For 8 pieces. Recipe by Amikope

I added some pork to a simple tossed side dish to turn it into a main dish.My husband found this a little sour. Please adjust the amount of umeboshi paste and mentsuyu sauce while tasting. Tender cabbage tastes better if you cut it into big pieces. Add some sesame oil, as well as sesame seeds or shiso at the end to taste. For 2 servings. Recipe by commeline

I got this recipe idea from Kikkoman's recipe for "homemade cabbage with sesame and miso sauce".I wanted to enjoy the fragrance of white sesame seeds, so I grounded a lot.Mix the sauce ingredients in another bowl before you start cooking.Be quick on your feet after adding the pork as the heat will be turned up.You can use spring cabbage as well. Recipe by hitkat

I created this recipe because my family loves harusame glass noodles.When you add plenty of sesame oil, the harusame glass noodles won't stick to each other so much.If they stick together after they've finished cooking, drizzle with a small amount of sesame oil, and separate them.I use short harusame glass noodles. If you are using long ones, they might be difficult to handle so you can try cutting them with kitchen scissors. Recipe by Fuu hacchan

I though of a recipe where you can eat a lot of cabbage.Drain the cabbage well.I really recommend adding the umami seasoning.Add coarsely ground pepper if you like! I put a lot in. Recipe by EnjoyKitchen

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:*

A vegan side dish for a not-so-vegan sausage. Vangelis Helmis, who created the original recipe, claims that those who know about tsipouro choose cabbage as a meze. It's true...

When bean sprouts are cheap, I tend to buy a lot of it but it goes bad quickly, so I made a salad so I could use them up. I added aburaage, which I had in the refrigerator.Be sure not to overboil the bean sprouts! Just blanch them in order to retain their crunchy crispy texture.Adjust the amount of mayonnaise and soy sauce to taste.If you add too much mayonnaise, the salad will get soggy, so watch for that. Recipe by Ri-ka

I messed up when cooking some rice and it didn't taste very good. So I turned it into crispy rice with ankake to disguise it.Of course, if you have delicious freshly cooked rice, you can use it with this dish as-is.Mix the ingredients together before adding to the frying pan so that you don't have to worry about burning anything.You can use any meat or veggies that you have in your fridge!!For the yakisoba version, I used pork instead of beef, Chinese garlic chives instead of snow peas, and I forgot to add the carrots and shimeji mushrooms. Recipe by Mine neko

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 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

This tastes great even without dipping sauce.Coating the pork in flour will keep it thick and juicy. You can also put it in a heatproof dish and in the microwave for 10 minutes. Recipe by riek76

After consulting various recipes, I came up with my own variation.Aside from the grated onion sauce, you can also use something like Japanese-style Worcestershire sauce. Recipe by Hokkori-no

A good way of making a dish with leftovers.Blanch bunch of spinach and drain. Cut up to about 5 cm, wrap in cling film and freeze. It's useful to have stocked, as you can use the frozen spinach in any kind of dish. For those on a diet, replace with low calorie mayonnaise and tuna. Do not throw the tuna oil too much, otherwise the dish will be too dry. Recipe by Iku..

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

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

I had a spring cabbage mimosa salad at my parent's place.The grilled cabbage was so sweet and was delicious on its own.So I served it with the salty flavors of anchovies in a bagna cauda style.The grilled cabbage is sweet that it only needs salt and pepper. Enjoy with the salty flavor of anchovies, which gives the dish a fancy edge. Recipe by Okaraseijin

Crispy bright green sugar snap peas are in season (at the time of writing). I wanted to create a simple recipe that would let the texture and color of the sugar snap peas shine.Cod is rather tender, so make sure to cook it well on the surface in Steps 5 to 6, and to mix it gently in Step 7. For 2 to 4 servings. Recipe by caramel-cookie

My kid basically loves flavored rice and eats a lot. For example - carrots and aburaage, shiitake mushrooms and aburaage...well, as long as I add aburaage, it seems to give the rice a strong enough flavor that my kid will eat it, even if there's no meat in it.The amount of water needed depends on the type of pressure cooker you have, so please read the instructions before you try this recipe.My pressure cooker instructions say to use 360 ml of water for making white rice, but the rice I use came out a bit hard, so I changed the amount of water to 380 ml. The amount of water might need to be adjusted for the type of rice you use. Recipe by Ha-tannookkasan