My son eats this dish even though he does not like konbu seaweed.We like the crunchy texture of the precut konbu seaweed, so I stir-fry briefly. But for those people who prefer them soft, add about 50 ml of water in Step 4, and simmer.You can also use dry precut konbu seaweed. Recipe by Shampoo hat

Stir-fried seaweed has always been my favorite dish. When I started eating brown rice, I recognized how it works brilliantly with stir-fried seaweed, and so I've been cooking seaweed often. I used to season it with soy sauce, mirin, bonito flakes, etc., but then I started cooking macrobiotic dishes and so I reduced the seasoning to just soy sauce. Now my kids gobble up most of this and I only get a small amount. Maybe I should double the recipe from now on?Adjust the amount of soy sauce depending on how large your mushrooms are. (For your information, I used white Bunapi mushrooms.) I used olive oil but you can use your choice of oil. Sesame oil makes it really fragrant. Recipe by Yukiline

I ate this dish at a Korean cafeteria and loved it. I asked the lady working there what she used and found they were wakame stems, so I tried replicating it in my own way. Stir-fried wakame stems is a home-cooked dish often eaten in Korea. It has a good texture and really whets the appetite!Make sure you thoroughly soak the wakame stem to remove the excess saltiness.Rather than eating this right away, it's tastier if you let the wakame stems sit to allow them to absorb the flavors.It's also good if you substitute mentsuyu for the soy sauce and Japanese dashi stock. Recipe by Nokosandon

One whole daikon radish is just a little too big to use all at once isn't it?I thought of a simple recipe that can use any leftover daikon radish you have. I think it would also make a great side dish served with drinks.If you simmer the stir-fry for a short amount of time, the vegetables will have a crunchy texture. If you simmer for a long time, the flavors will soak in well. So do whatever you prefer.If you prefer it to be sweeter, you could increase the amount of mirin a little.If you like a rich flavor, try using pork belly. If you're worried about the calories, you could maybe try substituting the atsuage with firm tofu. Make sure to drain the tofu. For 2 servings. Recipe by Chimatsu

I used dried wakame seaweed and ended up with too much after rehydrating it.If you have any leftover wakame seaweed after making salad or soup, give this a try.Chikuwa and wakame seaweed give a good flavour to this dish. Drizzle soy sauce or mentsuyu on top before serving.Stir up the egg mixture when the edges start to set. Otherwise it will lose the nice yellow colour of the eggs and the result will turn out messy. Recipe by Shijimi24

The temperature is warming up for the spring season, so I want to cook something healthy and low-calorie. I wanted to make my family happy, so I seasoned the dish with oyster sauce for a full-bodied taste.You can use any type of wakame - dried, boiled or salted seaweed. Soak in water first to reconstitute.You could also use other mushrooms such as shiitake or maitake mushroom.Adjust the seasonings to your liking. Recipe by caramel-cookie

I love candied Japanese sweet potato. I had some leftover soy beans, so I thought I'd try them with kabocha squash with that kind of flavor.You can use just honey or just sugar. I'd recommend choosing honey if you want to use one or the other.I've written down 2 tablespoons each, but that's just a guideline. Add however much you like!I think that it tastes better if you flavor it generously. Recipe by pomu:

This is a simmered dish that my mother made when I was small. When I was young, I found it less appetizing because the green peas and aburaage were drenched in the color of the eggplants. Now this is the sort of Japanese flavor that makes me homesick when I am overseas. I tried to reproduce this nostalgic dish by asking my mother for instructions.1. Make sure to chop the eggplants into large pieces. They break apart and dissolve if they are too small.2. Stir-fry the green beans first so that the eggplants don't soak up too much oil.3. My mother's simmered dishes - like this one - uses high heat and needs to be flavored quickly, so make sure to check the amount of water in the pan occasionally.4. If the flavor is allowed to soak in too long, the color may become less appetizing. Recipe by PARNELL

When I was hospitalized, I often ate this dish and I tried to recreate the dish at home. It is low calorie, and simply seasoned.Drain well or the taste would be diluted. For 4 to 5 servings. Recipe by Futagocchi

Hello! It's been months I didn't post my recipe here. Finally, it's semester break! I can cook a lot this days 🌼This time is a simple dish which is easy and quick.#vegetables #homefood

This is a standby recipe in our house.Simmer at Step 4 over medium heat. If the moisture boils off, add a little water. When it's all cooked there will be almost no liquid left in the pan. The pork should still have a little firmness. For 2 servings. Recipe by Shampoo hat

I tried to recreate my grandmother's recipe.Adjust the amount of salt and soy sauce to taste. I used green onions for color. Depending on the season, you can use edamame, spinach, komatsuna, etc. to add seasonal touches. Recipe by Manmarumauchan