I bought bean sprouts for only 9 yen, and made an easy lunch, which turned out really well.You can use mayonnaise to stir fry the bean sprouts instead of sesame oil. You can omit the mayonnaise added in Step 3. For 1 bag of bean sprouts' worth. Recipe by Iikun

My husband is on a calorie-restricted eating plan under doctor's orders. I wanted to give him something that was low in calories but still rich tasting, so I made this. The kimchi is chopped finely and a lot of bonito flakes are added so that the flavors penetrate the konnyaku better. I edited the recipe and changed some photos.Parboil the konnyaku to make it easier for the flavors to penetrate it, and to get rid of that odd smell.If you're using bonito flake mini-packs, use 2 to 3.Adjust the amount of soy sauce used depending on how salty the kimchi you're using is. You can add the kimchi pickling liquid too! For 2 to 4 servings. Recipe by Mitsuzou

I love boiled nagaimo yams with bonito flakes, so this time I made it with potatoes that I made in my garden.This is sweet and salty. Adjust the flavoring to your liking! For about 2 people. Recipe by Yagirinonegichan

Whenever I run out of vegetables, I make this dish.It tastes best if you don't cook the cabbage too long to preserve the crunchiness! Recipe by Chibisakunyan

I love chrysanthemum greens so I always have it in my fridge in winter. I created this recipe because I wanted to enjoy their fragrance and texture, but also wanted to eat it differently. Stir-fried chrysanthemum greens are pretty good!After adding the leaves of the chrysanthemum greens, briefly toss, and add the seasonings. I like the texture of the stems so I added them, but that is optional. For 2-3 servings. Recipe by Dokintan

Up until now, I had only cooked green peppers with pork, so this time, I tried making a dish with just green pepper.If you overcook the green pepper, it will wilt.I think green peppers are delicious when they are cooked to the point where they still have a bit of crunch left. Recipe by Hokkori-no

I wanted to make a dish using lots of cabbage. This is filling even without any meat in it! It really goes well with rice.The seasonings are on the salty side, but they'll be just right when cooked with the vegetables since the vegetables will exude a lot of moisture.When stir-frying the vegetables, add the cabbage at the end so that it doesn't get mushy.This is a matter of taste, but I think it's best if this is salted generously, since the salt enhances the butter and makes the stir fry go really well with plain rice.If you add some meat the stir-fry will be even more delicious. For 3 to 5 servings. Recipe by Nanohana uchan

When I cooked this dish for my son who doesn't usually like celery, and he ate it up!It's definitely easier to eat celery this way.I didn't add soy sauce this time, but you can add 1 teaspoon if you like.Adjust the amount of shio-kombu as desired (I love shio-kombu, so I always add in lots). Recipe by Sattan mama

I wanted to make a simple side dish with lots of cheap and delicious cabbage.※To get a nice colour for the cabbage, microwave until it wilts. (If you cook it too much, it will brown.) ※Cooking time will vary on the microwave so adjust it accordingly. Just cook until the cabbage is wilted but the colour is still vibrant. Recipe by Raby

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

Delicious Seasonal Dish!

I thought of this simple and quick drinking appetizer that uses leftovers from the refrigerator.Soy sauce, ponzu (citrus-flavored vinegar sauce), or mentsuyu concentrated noodle sauce... anything works well. I used 8 shiitake mushrooms with small caps and thick stems. This is not that salty, so adjust the amount of seasonings to taste. Recipe by Iikun