Chinese-style Cucumber and Imitation Crab in Vinegar Sauce

This is on many restaurant menus, but I wanted to eat it at home so I made it. Sesame seeds really makes it fragrant.Adjust the amount of soy sauce to taste. The amount will depend on how much salt you use. For 2 to 3 servings. Recipe by Da-jirinchan

I adapted the cellophane noodles with vinegar sauce dish that my mother used to make for me in my own way.If you don't like spicy food, omit the doubanjiang and it will still be delicious. Make sure to drain the cellophane noodles and cucumber very well. Sprinkle with some sesame seeds to finish. For 5 to 6 servings. Recipe by Gomamaron

I wanted to make an easy-prep, salt-cured cucumber that even children would like. When I used the recipe with the seasoning from shirasu sauce, it turned out delicious. It's now one of my daughter's favorites. For those who like spice, add red chili peppers when curing.Thoroughly dissolve the sugar. Curing for 2 hours gives a perfect crunchiness and the cucumbers become well cured. If longer, the seasoning will blend in, but the crunchiness will disappear.If you peel the cucumbers a little, they will cure more evenly. Recipe by Tsukonindesumasu

My mother used to make this for me when I was a child and didn't like vinegar.Make sure to squeeze out the cucumber very well. For 2 servings. Recipe by suzu-ren

The "real" version is made with crabmeat, but that's usually pretty expensive so I made it with crab sticks - and it was delicious.Don't overbeat the eggs, especially the egg whites.Cut all the solid ingredients up into the same size pieces. You can also try adding tofu, bean sprouts, Chinese chives and so on.Pour the egg mixture in one go into a well heated frying pan and mix immediately in order to give it a fluffy texture. For 2 to 4 servings. Recipe by kurikuro

I was still reluctant to cook a week after the Tohoku Earthquake. I spent those days cooking dishes that were easy and quick. So, I decided to choose and post some of those dishes that I felt would be worth making again (and were easy and tasty).-You can eat imitation crab as it is, but if you heat them up, they become really rich in aroma and umami. The key is to microwave for 1 minute for the best results.-The sauce itself is strong because the whole point is eating it with lots of cabbage,Please eat lots of cabbage, just like how it's served in the picture! For 2 to 3 servings. Recipe by ayureo

I wanted to make a simple salad recipe that could be used in bentos on busy mornings.Take care not to overcook the broccoli. Recipe by Kyoku

I really wanted to get the bok choy to soak up some flavor. I made this and it turned out really simple and delicious, so I uploaded it so you all could enjoy it too.If you have the Chinese seasonings, adding a little bit will strengthen the flavor and give it a Chinese feel (if you add too much it will become too salty), but just using oyster sauce is still delicious. If you cook the squid too much they will become tough.From the time you start cooking until it's finished, it will only take about 5 minutes. Recipe by Hanano arashi

I had garlic marinade in soy sauce, so used it on some cucumbers I happened to have at home.I omit red chili peppers from mine since I serve it to my kids, but if you like spicy food, try adding some chili.This can be made with celery as well. Recipe by milk chai

This is a great side dish for any entree, especially for deep-fried meat. It can balance the taste and bring comfort after eating a heavy seasoning cuisine. Enjoy~~*Welcome to visit "Note-a-licious" blog!https://note-a-licious.blogspot.com/FB: https://www.facebook.com/Note.a.licious

Since I love the combination of umeboshi and miso, I tried it out on pounded cucumber.It's best to use unsweetened umeboshi. If left sitting for too long, this will become watery, so serve as soon as you mix in the seasoning. It has 53 kcal per serving. Recipe by LazyHata

I wanted to make a dish using simple ingredients. This was cheap and easy yet delicious, so it's become a family favorite.1 bag of bean spouts will result with lots of sauce, which is enough for 2 to 3 servings. If you want to increase the servings, use 2 bags. You can double the volume for just 50 yen or so, so it's an economical dish. Just increase the bean sprouts to 2 bags and use the same amounts of the other ingredients.Since this is a Chinese style dish, cook the egg over high heat until browned. The base ingredients are so inexpensive, yet this is a very elegant tasting dish. For 2 to 3 servings. Recipe by Usagyo

At the supermarket, I found marinated octopus and cucumber in the deli aisle and thought I could make it by myself! So, imagining the taste, I made it.It's easy, but my husband really likes it, so decided to post this recipe.If desired, add myoga ginger and shiso leaves.You can use garlic soy sauce instead. (If you use garlic soy sauce, you do not need grated garlic.) For 2 servings. Recipe by Komomomomo

My oldest son loves cucumber so much, you might wonder if he's actually a kappa. Plus, he adores salty foods. So, this recipe dedicated to him.The amount of salt at step 5 depends on how much salt and pepper you add at step 3, so add to taste.At summer time, you'll get lots and lots of cucumbers and don't know what to do with it When that happens, you can use it all up in this delicious way.Try this recipe using other vegetables like cabbage too. Recipe by Kana2143

Chojang is a staple sauce in our household, as it is great with poached meat and seafood, sashimi and steamed vegetables. The baby scallops were cheap one day, and there was only one packet left in the shop. There was too few for all of us, so I decided to put them together with vegetables to make a substantial dish.When you make fine cuts on the cucumber for a decoration, always allow your knife point to touch the chopping board so as not to cut completely through the cucumber. Until you become used to doing this, place chopsticks alongside the cucumber (lengthways in front of you and behind the cucumber) and make fine cuts. Using sliced cucumber is fine instead of using a decorated one! Recipe by Heartful Kitchen Rei

You might not have many opportunities to try this, but carp skin has a gelatinous texture that's quite addictive.The origin of this recipeIt's often said that the skin of fish is delicious. A koi breeder who was making carp sashimi mentioned that they don't use the skin, so I decided to try making something with it, and it turned out delicious (^_^)/

I wanted to eat tofu in a different way than I usually do, so I thought this up. I mixed my favorite ketchup with vinegar, and was able to come up with this mild sweet and sour ketchup sauce.1) When not using honey for the sauce, a tablespoon of sugar should suffice.2) Make sure to thoroughly drain the tofu. If you want to sweeten it, add sugar in 1/2 tablespoon intervals to taste. When you mix in the water, this is useful because the water from the tofu will drain out and mix with the ankake.3) I used a small 200g package of firm tofu. You can use silken tofu, but be aware that it breaks apart easily. Recipe by MilkLove

I tried out a recipe that's been in my head for a while .There's enough plum sauce is for 2 hamburgers. I wanted to try the hamburgers with other sauces and freeze the rest, hence the limited quantity.When making the hamburger patties, mix all of the ingredients except for the breadcrumbs, and then add it while checking the consistency of the patties.Add more sake if the hamburgers are about to burn. For 5 people. Recipe by santababy

Broccoli coated in crab sauce may seem like standard fare, but the Weipa chicken stock gives it an extra punch that makes it go well with rice.The saltiness of the canned crab meat may vary depending on the brand, so please adjust the amount of salt and chicken stock to taste. For 2 servings. Recipe by Satomi0421

I love cold seafood and vegetables with vinegared miso. I also make it with squid or cured horse mackerel.You can make this with the miso you already have in stock.I made it with a country-style miso that we received as a gift. The ingredients vary a little depending on how salty the miso is. Don't add all the seasoning ingredients at once; taste as you add them for the best results. Recipe by -ringo-

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:*

#mychinese #worldonplateThis is a quick and easy Chinese eggplant dish that’s spicy and tangy. The eggplant pieces are so tender. They feel like they almost melt in your mouth 😋If you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel

We had crab for dinner one night, so I used the leftovers to make this fried rice the next day. Recipe by yamita

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...

I wanted to increase my repertoire for cod, since my daughter loves it, so I came up with this version with a veggie-packed sweet vinegar ankake sauce.Prepping the cod well eliminates the unpleasant fishy smell and helps keep it from breaking apart while cooking.Thinly slicing the green pepper horizontally will soften its texture.If you will prepare your katakuriko slurry with the method shown here, you'll be able to avoid lumps. Recipe by Mimosa

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

Back when I was really into salty sauces, I made this using everything I had at home.The vegetables will become tough if you overcook them, so if you think they could be cooked just a bit more, that's a good place to stop the heat.You use the water-dissolved starch to add thickness to the water that's come out from the vegetables. So I think it's okay to only use a little water-dissolved starch. Recipe by chima@.

I got a lot of inexpensive Chinese chives, so I created this recipe.The cooking time differs depending on the microwaves. Please adjust it accordingly. Recipe by EnjoyKitchen

I love deep fried mackerel (mackerel tatsutaage). I wanted to make it more delicious as well as eat more vegetables with it, so I thought of this recipe.It will have a more strong taste if you add grated garlic to the B ingredients. Either way is good! You will need to fry the mackerel a bit longer if it has a backbone. Deep fry it for about 5 minutes in that case. For 5 to 6 servings. Recipe by Mamemame

This chili pepper miso sauce with vinegar is a variation of the Korean "Chogochujang" sauce, which is often used for sashimi and seasoning for other dishes. I uploaded this recipe because when I combined the leftover sauce with some burdock, it came out really tasty. You can use the sauce with fresh or boiled vegetables, boiled meat (chicken or pork), or sashimi. It's really delicious and very convenient to make a lot so that you have it in stock.The main point is to thoroughly remove all of the water from the burdock after boiling. This recipe uses Korean brand powdered chili pepper, but if you can't get any, you can use ichimi chili pepper powder. But Japanese chili pepper is really spicy, so adjust it to taste. You can also adjust the amount of vinegar and sugar. Recipe by Heartful Kitchen Rei