Napa Cabbage and Kamaboko in a Fragrant An Sauce

I made it light with Chinese cabbage and tofu.This is done in about 3 minutes after you put everything in a pot. Turn the heat off when you add the katakuriko potato starch flour dissolved in water, and stir it in quickly and gently. Heat the pan again until the sauce has thickened. Recipe by maa1012.

I often make kamaboko and mitsuba in wasabi-zuke, but since I ran out, I used wasabi paste instead. Recipe by Mi-go

I came up with this new dish by combining an idea from a recipe from my reliable Cookpad mate, "tomimo" with one of my own recipes.Toss the ingredients in the dressing right before serving. While it also tastes good tender, it will be a bit watery. Adjust the amount of umeboshi depending on the type you use. Recipe by Chikori mama

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

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:*

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 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

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

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 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...

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 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

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 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

When I was trying to come up with the flavour for the pork belly and the cabbage, okonomiyaki sauce suddenly came to mind.Making this dish takes less cooking time than making okonomiyaki! This dish also goes well with rice!This became our staple dish which is easy but delicious.Pork belly and cabbage combination is perfect with okonomiyaki sauce!!So there is nothing to note.The taste of okonomiyaki sauce varies depending on the brand. Adjust the amount to your liking. Recipe by Yusase mama

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 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 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

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 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

Cabbage served at a yakitori restaurant in Hakata. It pairs well with greasy meals and beer snacks. It's healthy, so you can eat a lot! The origin of this recipe: When making yakitori, something was missing... yes, that essential cabbage. That sweet and sour cabbage from the izakaya. I recreated it by adjusting information found online. My husband is thrilled and can easily finish half a head of cabbage. Haha.

My husband requested this.If you have any left over, you can enjoy it with pasta or in a doria (rice gratin). Recipe by Kokonyan mama

I wanted to eat something healthy and that'll also warms me up.You don't need to be picky about the ingredients or seasoning. Anything you like is fine.If the taste is too strong, simply dilute with water and increase the amount of the sauce (note that the liquid from tofu dilutes the sauce, so it is better to make the taste slightly concentrated at first).Microwave right before serving, so the tofu softens nicely. Recipe by nakotto

I created this recipe because I wanted to eat ramen noodles with thick sauce which you can get from a Chinese restaurant. I cooked with the ingredients that I had in my fridge.Do Step 4 and 5 simultaneously if you can.Adjust the amount of soy sauce and oyster sauce to your liking. The flavor changes by the ratio of soy sauce and oyster sauce.You can cut a boiled egg in half and use it as a topping. Recipe by Manmarumauchan

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

I was looking for a new way to eat Chinese cabbage. That's when I combined it with scallops, which actually tasted great!I used fresh scallops. You only need to steam them for a short time. Since the Chinese cabbages release a lot of moisture, I think you'd feel this dish is lightly flavored. If this is the case, try adding some soy sauce to suit your taste. Recipe by HAL.M

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 came up with a "shrimp chili" recipe with atsuage instead of shrimps for my children who are allergic to shrimp.Add half of the Japanese leek while stir-frying and add the rest at the end, so you can enjoy both its flavor and its crunchy texture.The chili sauce can be used for regular shrimp chili as well.Adjust the amount of doubanjiang to your preference. Recipe by Aroha55

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 wanted to use the bok choy my parents grow. It's easy but I tried stir frying it with cellophane noodles.Oyster sauce tastes so different depending on the manufacturer. I used Kikkoman brand oyster sauce this time. Use my recipe as a guideline and adjust it depending on the brand of oyster sauce you are using.This is flavored lightly. If you prefer a richer saltier flavor, adjust to your taste. For 2 servings. Recipe by Manmarumauchan