■Easy Side Dish■ Umeboshi and Bonito Flake Cabbage for Large Batches

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

I added enoki mushrooms with my standard boiled spinach.Just boil and mix!!Yuzu kosho paste is also good for seasoning! For 4 servings. Recipe by 3to mama

I came up with this when I made a Japanese-style dashi for chicken soup stock for my ramen noodles It's delicious!The amount of 'dashigara' (leftover kombu and bonito flakes from making dashi soup stock) is not precise. Adjust the amounts depending on your leftover dashigara.I use roughly shaved dried bonito flakes, which have a strong taste and give a nice flavor.If you prefer it sweet, add about 1/2 teaspoon sugar to taste. Recipe by TetoNZ

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 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

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 love hijiki, but it tends to get leftover. I am often asked by friends how to make hijiki rice... but its so easy that there isn't much of a recipe.Add French beans or chikuwa for color and add sesame seeds if you like. I omitted the step of rinsing the hijiki and aburaage in hot water. Recipe by SYNDY

Since my usual simmered dish had gotten dull, I tried to come up with something a bit different. My goal was to boost the calcium content.The ginger is very fragrant if grated without peeling. Recipe by Yui yui

My husband who likes vegetables, drinks beer while he's waiting for dinner. This is a good dish to keep him from asking if dinner is ready yet. I needed a dish I could quickly make by just cutting the ingredients, so I came up with this.By adding lettuce or other leafy vegetables, you can increase the volume and make it into a salad. Please use any dressing you prefer. Recipe by Kawakamisan

My mom used to pack this dish in my bento. It's one of my favorite dishes since I was a kid.They're delicious fresh but also taste great cold.It's super easy.You will finish deep-frying in 1-2 minutes.While deep-frying, they will float to the surface, so flip them over and deep-fry until both sides become brown.You can also use flour → eggs → panko bread crumbs for coating. Recipe by Plus Nine

The filling of a sandwich I had at a café was a ginger flavored hijiki seaweed and soy bean stir fry. I loved it so much that I adapted the recipe to my preference.This is lightly seasoned to highlight the sweetness of the soy beans. Adjust to taste. Recipe by Raby

I had a small amount of both cucumber maitake to use up.There's nothing much to it, but add salt to taste. Substituting ponzu for the soy sauce is also delicious. For 2 servings. Recipe by Marley