Easy 5-Minute Maitake and Cucumber Side Dish

I got a good deal on the maitake, so made it in lieu of kinpira (stir-fried and simmered) burdock root.The mushrooms will instantly diminish in size when stir-frying, but it's best to use a large frying pan.If it's not spicy enough, add a bit of ichimi red chili pepper powder. Try it as a bento lunch box item. Recipe by Yueringo

I'm always receiving organic Japanese leeks.Use fresh leeks! This recipe highlights the ingredients.Squeeze on some lemon juice to enhance the flavor to another level. For 2 generous servings. Recipe by Rosemary0307

I made a side dish with what I had in my fridge.People often request this dish, and I make it for parties or as a wine snack.They will taste best if you bake them until the cheese has just started to brown.If you use large shiitake, they'll have a juicy and tasty finish.If the shiitake roots are fresh, grind them in a mill and use them in another dish. For 4 servings. Recipe by daybrook

I made this because I like mizuna. I wanted to make a side dish that didn't use ponzu.Because aburaage burns easily, work quickly once it browns! Add the mizuna and season right away. Recipe by Imanatsu28

Serve as side to meat dishes.

I bought a large head of cabbage that was on sale so I thought of this recipe to use it up.If you like your cabbage more wilted, wait for 10 minutes and it will become slightly pickled. Recipe by Tappurinko

I added spice to a recipe I found in a magazine to make my own variation.Just slice the cucumber thinly and fry. Recipe by Yuuyuu0221

It might not look too great in the photograph, but it was so delicious when I made it with the things I had in my fridge.I think it tastes better if you use thinly sliced pork thigh. I used 130 g pork offcuts, but I think 150 g should be just right when serving 2 persons.The ingredients won't stick to the frying pan because they're steamed without draining the mizuna. Recipe by Ponchan

I had bok choy and squid in the fridge and I improvised! This is what I came up with. You could use komatsuna greens instead of bok choy!The cooking times for the bok choy stem and the leaves are different. The final result will be better if you add to the pan separately - stems and then leaves.Adjust the amount of salt to your liking. Recipe by JACK0904

For Korean housewives, with "Korean side dishes", every meal can be easily prepared. I really like this "cucumber kimchi". It tastes slightly spicy and sour, and it is very appetizing.😋🎬👇and 그리고 YouTube Recipe Video:《Cucumber 오이무침》https://youtu.be/WWoOHRLBWyM

I'm expanding my repertoire of bento recipes.It's better to cool a little bit and then cut.I'm thinking up other recipes revolving around this. Recipe by yukanosuke

It's surprisingly convenient if you always have vegetarian "Tofu Mayo"on hand.If you are using normal store-bought mayonnaise, it might be a good idea to add a small amount of soy milk and lemon juice to thin it out. Recipe by Mikikimiki