Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing

My kids won't eat dried sweet potato, so I always end up with a bunch left over when we get them as gifts. I wanted to try to find a way of cooking them into meals to use them up. With this recipe, even my kids will happily chomp them down.You don't have to toast the dried sweet potatoes if you don't want to, but they will be hard, so be careful when cutting them. Other than mizuna, you can also use green peppers, green beans, or julienned cucumbers. Recipe by Heartful Kitchen Rei

I made this with things I already had in the refrigerator when I thought I needed one more item for dinner.Adjust the amount of vegetables you use to your liking. The vegetables are very hot just out of the microwave, so be careful. If you're having this as a hot salad, warm the bowl over hot water for a while, it will be even hotter and nicer. Please adjust the microwaving time according to your liking. For 2-3 servings. Recipe by John Lee Cooker

This came to me when I was nibbling on a cucumber after taking a bath, because I didn't have any dessert on hand.Just chill it very well in the refrigerator!!Slice the cucumbers very thinly.Use whatever ponzu sauce you like, but I recommend one that has yuzu in it. It's really good.If you are using regular ponzu sauce, you may want to add a little sugar. For 2 servings. Recipe by Ponzu shokunin nao

I love seasoning enoki mushrooms with ponzu and I also love it with the crispy texture of fried tofu as well. I thought that combining the two would make it very tasty.Do not overboil the enoki and remove as much moisture as possible.Make the tofu crispy! Once you add the enoki mushrooms, the fried tofu will soak up the water and becomes soggy, so I recommend making it just before serving. Recipe by Ponzu shokunin nao

I made this when I was out of dressing. It was really good, so I've been relying on it ever since.This is also good with mizuna greens or green bell peppers instead of cucumber.If you leave it standing for too long the tofu will start to exude moisture, so I recommend making it just before you plan to eat it. For 2 servings. Recipe by naganyo

I got bored with eating my regular boiled spinach, so I tried out different variations and this was one of them.This recipe works with maitake, shiitake, or shimeji mushrooms.Cook the mushrooms until the moisture is gone and they begin to brown on the edges.Adjust the ingredients since the salt content of the condiments may vary according the manufacturer. For the ponzu and dashi soy sauce, use 1 part ponzu to 2 parts dashi soy sauce. Recipe by foo.

I wanted to add something green to a bento, so I made this up with things I had on hand. I was considering various flavor options, but ponzu sauce was perfect. My kids ate it up too. Tuna is really great!Use tuna packed in water or broth for an even healthier version.Adjust the amount of ponzu sauce to taste. Recipe by Plus Nine

I love ponzu. I put ponzu sauce on hiyayakko chilled tofu or fried eggs. I adapted a recipe I saw once in a cookbook. My hubby likes simpler flavorings like soy sauce on his tofu so I always just make this for myself.Work quickly after you add the ponzu sauce! Otherwise the ponzu will evaporate.If you microwave the tofu to get rid of the excess water, it will also become nice and warm - recommended for winter. For 2 servings. Recipe by Kinakorin

Especially in summer, this will good for your health and body. I used some Japan-specific things like "ponzu" and "ume". If you can get them, I recommend this.

栄養たっぷり♡ツナ入りで子供もパクパク♬調味料はポン酢だけ＊とっても簡単です✿お弁当にもどうぞ♡

Sanbaizu 三杯酢 literally means “3 cup vinegar”. In general, it’s known as a type of sweet sour dressing in Japan.

I often make this as an appetizer for my husband. I tried to make something healthy, and it was a hit.Please adjust the seasoning as you like. Adding mushrooms may be a nice healthy addition. Recipe by Akkorin mama

My friend was eating okra dipped in mayonnaise so I tried making a more refined version.I use extremely salty homemade umeboshi.Adjust the taste according to your preference. Recipe by *Yuki*

My butter-loving husband requested a mushroom and garlic sauté, so I came up with this dish using margarine for richness, and ponzu to give it a light and tangy touch; it was a hit Now it's a family staple.Adjust the amount of ponzu depending on the size of the king oyster mushrooms. Since my husband dislikes strong acidic flavors, I used Mitsukan Mild Ponzu. Recipe by Nyankochansan

I wanted to have a vinegared dish that wasn't too sweet.Let it rest for a while in the refrigerator after making it. You can use raw grated garlic, garlic paste from a tube, or garlic powder. Add some sesame oil or ra-yu spicy chili sesame oil if you like.Dried wakame seaweed varies depending on the manufacturer, so one tablespoon is just a guideline. For 4 servings. Recipe by Iikun

An easy dressing made using everyday ingredients. See where I used it on a tomato salad.No hints in particular. Just be sure to chop the umeboshi well to turn it into a paste. Leftover dressing can be stored in the jar you used to make it in. Use up within a week or before the oil turns rancid. For a quantity that is easy to make. Recipe by Mawaru7

I put some thought into the combined flavoring ingredients to mask the raw flavor of the mushrooms.The pork is coated with katakuriko to make it juicy. It tends to stick to the frying pan, so use a generous amount of oil and separate it with your hands when adding to the pan to stir-fry.Adjust the amount of seasoning ingredients to taste. For 4 servings. Recipe by Atorie sara

Eat this instead of your usual salad! This makes a great side dish to hot pots. At our house we recommend this dish with sake. It is also good with beer or shochu.Just cut and arrange on a plate! The wasabi and ponzu are refreshing and delicious. Adding a little mayonnaise will take the deliciousness to another level. Recipe by Nacchikaasan

I had a little bit of leftover meat in the fridge... and bought mitsuba on sale! I added wakame, which i always have in stock for a filling salad.Use whatever meat you like ♪ Don't slice it too thick. When cooking the meat, take it out of the liquid as soon as it's cooked through into a colander, or else the meat will become tough.If you use ne-mitsuba (the type with the long roots attached) you may only need one bag. Recipe by John Lee Cooker

I made my husband'a favorite mayo-ponzu on a hot day when we have no appetite.Scum will rise to the surface, so make sure to skim it off. If you have reservations about boiling the pork and shimeji mushrooms together, then boil them separately, and add together afterwards. Recipe by Chiton

This is a cucumber version of my popular "Easy Spinach and Chikuwa with Mayonnaise and Ponzu".I tried adding more ground sesame seeds to increase the flavour.My 1-year-old son won't eat fresh vegetables, but he loves this and eats it all up.Make sure you squeeze out the cucumber well! Recipe by Yusase mama

It's the season when shiso leaves are cheap. This is an easy dish to enjoy the fragrance!By mixing the bean sprouts with the ponzu sauce while they're still hot, they'll absorb the flavors faster! It's convenient to have a large batch of this stocked in the refrigerator! For 2 servings. Recipe by Naopu

I just wanted to eat something refreshing.There's no need to dilute the mentsuyu dipping sauce or the ponzu! Just measure them out with a measuring spoon and pour on the tofu! For 1 serving. Recipe by Jurine

I like the combination of cheese and ponzu sauce, and when I tried it with leek, it was really tasty.It's nice when the cheese has just melted. Add basil or other herbs if you like. You can also add ponzu sauce before you put it in the oven. For 1-2 servings. Recipe by miyuki12

I ran out of frozen bento side dishes so I used the shimeji that I always have in the fridge to make a vegetable side dish.The amount of time it takes in the microwave will vary depending on your microwave, so do 1 minute + 1 minute and if it still seems uncooked, microwave it for short intervals.Don't microwave it for 2 minutes straight, and stir in between. Adjust the amount of salt, pepper, and ponzu to suit your tastes. I used herbed salt this time. Recipe by Shiokatsuo

I'm always experimenting with new ways to enjoy lots of spinach which I get from my grandmother's vegetable garden.Here's the cucumber version (Recipe ID : 2169958).After washing the spinach, place into a plastic bag and tie the bag lightly, then steam in the microwave.The cooking time is about 3 minutes at 500 W.If you need to cook some more, add 10 seconds at a time. For 4 servings. Recipe by Yusase mama

My staff tells me these are tasty, so I made them. Delicious! A must-try if you like refreshing, vinegary flavors.Try to use ponzu that's not too sweet. I'm sure you can substitute with squeezed fresh sudachi (Japanese citrus) and soy sauce.If you're worried about using readymade ponzu, I added recipes by Cookpad user "Menba" for reference! They all look easy. Why don't you try them? For 5 servings. Recipe by ou mama

I used to use ready-made Shiso dressing, but because my husband dislikes the flavour, I started using a mixture of ponzu sauce and vinegar.This recipe uses two medium sized sweet tomato.Gently pat dry the cut tomatoes with kitchen paper towel so the dish doesn't become soggy. Recipe by Snow*Love

Economical, healthy, and delicious chicken breasts! This unexpectedly became a part of my chicken breast series.It's probably because of the coating, but you can enjoy these moist chicken breasts. It's so tender that it's probably fine to serve to young children. You can use it as baby food when they start chewing. In that case, you may want to season with ketchup instead of ponzu. Recipe by Raby