Yuzu Flavored Stir-Fry with Cucumber & Ham

I usually stock up on chikuwa because I love fish cakes so much. One day, I realized that the expiration dates were getting close. I wanted to use them up since I already had another bag in the freezer. This recipe is a new variation of the "Pork Stir Fry with Yuzu Pepper and Mayo" that I posted in the past.The chikuwa I used were thin. You could also use king oyster mushrooms instead of shimeji. Make sure the heat is high throughout the process. I recommend adding freshly ground black pepper to finish. You could use sansho peppers instead, or add bonito flakes as an accent. For 2 servings. Recipe by Sabumochi

I came up with this recipe when I was craving something spicy. My husband loved it since it goes so well with rice.Please adjust the amount of yuzu pepper to your liking. Recipe by Taiyou to kaze mama

I wondered if there was any way I could enjoy cucumber in a bento other than using pickled cucumber.Make sure you don't stir-fry the cucumber too long. Recipe by Maimai mama

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

I was going to make yuzu pepper pasta when the hubby said "I want udon!" This was the recipe I came up with then.After you add the noodles to the pan you need to work quickly, so have all the seasoning ingredients pre-measured and ready to go. If you don't like spicy food, adjust the amount of yuzu pepper to your taste. Stir fry the meat until it's crispy for the best flavor. Use whatever vegetables you have. Even tomatoes and eggplants are surprisingly good in this. For 2 servings. Recipe by Harunbouya

When the cucumber was in season... I often had this menu at my parent's house.This is my mother's signature recipe.I added a little extra to make an authentic Chinese-style? And I am working on it.- I used cuttlefish this time, but you can also use todarodes pacificus (My mother makes it using things like octopus or shrimp.)- When using a big cucumber with lots of seeds, scrape the seeds off with a spoon before using it.- Make sure not to cook both squid and cucumber too much.Add garlic if you like. For 2 to 3 servings. Recipe by rie-tin

MY MUM VERSIONEASY VEGAN DISHLIGHTLY SPICY AND SWEET CUCUMBERLOVING IT

HEAVY MEAL DURING THE WEEKENDI ALWAYS TRY TO HAVE SIMPLE DISHES THATS QUICK AND LIGHT YET TASTYGREAT WITH PORRIDGE FOR A HOT SUMMER DAY

This is a standard Chinese home cooking recipe that I make all the time.My 2 year old son eats the cucumber only, and my 1 year old son eats the egg only. Just like nikujaga (Japanese meat and potatoes) in Japan, every family in China has a slightly different recipe for this. This one has a north-east China flavor.If you don't have any Sichuan pepper, you can substitute black pepper. But Sichuan pepper eggs are so delicious!Slice the cucumber thickly. Put a timer set to 1 minute as soon as you put the cucumber in the pan. The cucumbers taste better if they retain their crispy texture, so don't cook them for longer than a minute. For 1 plateful. Recipe by Beru

I always have somen on hand year-round. This is my family's favorite stir-fry recipe.As soon as the somen noodles are cooked, they're ready to be tossed in the pan, so work quickly. It's hard to cook the noodles once they harden. Recipe by Donpintan

I found this dish on the menu of a restaurant I happened to visit one day. I imagined what the taste was like from the name and photo on the menu, and I created my own version The result was pretty good I want to try the genuine version at the restaurant next time.The chicken will be tough if you overcook it, so stir-fry the cucumber and chicken separately for the best result. Adjust the amount of umeboshi as you like. If you use the salty umeboshi, use 2 medium ones or 1 large one. Recipe by wappa

I stir-fried some items from my fridge--chikuwa, avocado, and tomatoes--and it was delicious.If you don't like tomato skins, blanch and remove them. Be careful not to overcook the tomatoes or else they'll become watery.Here's great tip for cutting avocados: ID:1260969.For a stronger flavor, add salt and pepper at the end to taste. Recipe by Crepemeter

Simply stir fry cucumber with inexpensive chicken tenders for an addictive and delicious dish with crunchy cucumber and tasty chicken.The key is to finish it off at high heat once you add the sauce ingredients. It won't be thick to start with, but the katakuriko on the chicken will gradually dissolve to create a nice smooth sweet and sour sticky sauce. For 2 servings. Recipe by FarmersK

I came up with this nutritious dish which you can even enjoy in the long, hot summer.It's tasty if you top it with grated white sesame seeds too. For 2 servings. Recipe by Yuzutofuki

I entered Itoen's recipe contest, and won the 20 different vegetables they use in their vegetable juice.I used the green peppers and red peppers from that to think up a new recipe.Seasoning the thinly-sliced chikuwa with soy sauce and potato starch flour beforehand gives a meaty texture.It looks pretty if you use red pepper, but it tastes great with just green peppers. Make sure not to over-cook the green peppers. Recipe by Cha-miru

I learned from a cookbook written by an author who looks 20 years younger than her age, that it is okay to eat yam skins, so I thought this up.I made a new discovery for once in a long time!Don't peel the yams! I can't say this enough. The skin seems to have a lot of nutrients, it stops the yams from becoming slimy, they can be eaten raw, so they cook through quickly, and it adds to the flavor of the yams! For 4 people. Recipe by Koutetsudaimajin

Why don't you try cucumbers, which are generally eaten raw, stir-fried?

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

My boyfriend didn't even realize he was eating watermelon when I served this dish. I also thought it was a hit. I take part in a watermelon recipe contest every year, and am happy that I was able to learn that you can use the white part of the rind this way. This year, I was about to give up on entering the contest, thinking I wouldn't win anything, but since I won two watermelons, I felt compelled to enter.It's also great served on rice with a thick sweet sauce. Recipe by ochikeron

I have been eating this since I was a child.It will turn out better if you cook the cabbage for a short time, not letting it cook thoroughly. Rather than using tuna flakes, which fall apart, it's better to use chunks. Recipe by Manmarumauchan

其實煮菜之餘要拍照記錄和整理真的是很需要額外花心力的事情可是看到有廚友留言給我謝謝分享講解仔細或覺得做這道菜很好吃😋又很有動力提醒自己發文了啊哈哈果然一個人很難走得久但有大家一起就會可以再好好繼續下去謝謝每個人的回饋～我也在上面收穫學習很多🥰#好料日記

珍菜のヘビウリを、今度はアスパラの要領でツナマヨ炒めにしてみました。めったに見かけないけど、意外と使いやすく食べやすい♪

I harvested a lot of shiitake mushrooms that I grew myself. I wanted to eat them in a tasty way, so I tried combining them with a cucumber I had in the refrigerator. This was amazingly delicious! Ingredients with different textures really go together well!By coating the cucumber with flour before cooking it, it blends better with the seasonings and retains its moisture better for a juicy finish.Add some shichimi chili pepper mix as well as the black pepper if you like. Recipe by Ponie

I love Satsuma-Age, so I cooked it with Japanese leeks I had in the fridge.Please adjust the seasoning proportionately to the size of the Satsuma-Age.I think this is good for bento too. For 2~3 servings. Recipe by eterno

I went through a phase where I often cooked my favourite combo of nagaimo yam and inexpensive pork offcuts. This is one of the recipes I created during that time.I used to measure the sauce ingredients by eye. Since everybody loved it, I measured and made it into a recipe.Pay attention to the heat so that the pan doesn't burn.If you like it sweeter, increase the amount of honey up to 1 tablespoon.Sprinkle black pepper for adults and serve with mayonnaise for kids. Recipe by Iku..

I made this because I thought it would be an easy and delicious addition to the bento!Cook on low or medium-low heat to avoid burning the mayonnaise and shimeji mushrooms. Recipe by pyonpoco

I wanted to eat squid in a Western fashion rather than simmered, so I cooked it in the usual butter, salt, and pepper but added some lemon juice for a refreshing taste that is popular with the whole family.You can use any vegetables that you want. If you cook the squid for too long, it will toughen. It tastes delicious when freshly made and piping hot. Recipe by Nu-shi

I added spice to a recipe I found in a magazine to make my own variation.Just slice the cucumber thinly and fry. Recipe by Yuuyuu0221

Great stir fry with a little kick!

I made a refreshing lemony stir-fry! For 2 servings. Recipe by hmaruuo