I ate this a lot growing up in my parents' home! My grandma used to boil the cabbage, but I save time by microwaving.If you're serving this to adults only, add plenty of mustard - it tastes better. !(^^)!　My microwave is 600W. Please adjust the cabbage cooking time depending on the wattage of your microwave as well as the mount of cabbage. I think it's best if you don't over-cook the cabbage, since you can enjoy the flavor better. ♪If you're using regular main-season cabbage, I think it's best to julienne it finely. Recipe by rie-tin

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 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 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'm not so keen on miso soup, but I love the combination of spinach and aburaage .Adjust the amount of miso to your liking. I use blended miso. Recipe by Tomomaki0313

My mother made this often when I was a child. They're spinach rolls.Be sure to thoroughly drain the excess water from the spinach. For 2 servings. Recipe by ruruchirin.

This is my grandmother's recipe.Microwave cooking times vary, so please adjust to your machine.Ours is a 600 W model.The dish is very hot when you take it out of the microwave, so be careful not to burn yourself!The reason for putting the spinach in cold water is to remove any bitterness.I've used a generous amount of sesame seeds! Recipe by Sarami19

I made this using leftover vegetables in my fridge!Cook the bean sprouts to your liking. Recipe by bvivid

The daikon salad which I tried in a bar before had crunchy, deep-fried spring roll pastry pieces as a topping. To make this salad healthier, I used crispy aburaage with seasonings instead.After jullienning the daikon soak in water and you will have very fresh and crispy daikon.Frying with sesame oil adds a nice flavour to the aburaage. If you season the aburaage with soy sauce and mirin, it gives a deeper taste. For the salad toppings, I recommend salad cress or shredded bonito. Recipe by Cha-miru

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

You can chill the blanched vegetables in ice water or refrigerate them, then add the sauce just before serving. This is a perfect summer side dish with a Japanese twist.Black sesame paste is very aromatic and unsweetened, making it versatile for many recipes. It's a great staple sauce for the family.