I received a lot of lettuce, so this is one way I'm trying to use it up.Cut the lettuce into large pieces. After adding the lettuce to the pan, work quickly.If you cut the lettuce too small, or simmer it for too long, you'll lose the crispy texture. For 4 to 5 servings. Recipe by Nanagukun

A good way to use up your lettuce.In Step 3 use your hands to gently massage the flavors into the ingredients.The richness of the sesame seeds fills in as the oil.This time, I used black sesame seeds, but white or golden will also do the trick.I used "Ninben Tsuyu no Moto (3x concentrate)" brand mentsuyu. Recipe by santababy

You can eat a lot of meat and vegetables together.

Lots of friends come to our house to have dinner. I often make this as a quick dish which goes well with beer. This dish goes well with rice too, so I posted it here.If you use sliced pork belly, a lot of fat comes out. Too much fat disturbs the taste, so absorb the excess with a paper towel if necessary.You can use the mixture of gochujiang and doubanjiang chilli paste too.The spicy hotness will be enhanced and it'll be nice. Recipe by *ai*

4 net carbsRecipe from EatingWell Vegetables : The Essential Reference**I liked this one - quick and fresh!

This is a variation of a recipe I made when I was in elementary school. The tomatoes make it rich and refreshing from the tartness. Serve chilled in the summer.Since the soup is simmered with very little water at the beginning, keep an eye on the heat level to prevent the soup from burning. Don't let it come to a boil after adding the soy milk!If you do let it come to a boil, the flavor won't be as pronounced. Recipe by Myuu samada

I make this dish at least three times a week. This is my way of making this dish. This dish is common, but it is tasty. I decided to create a recipe to post.At Step 2, coat the vegetables well with ponzu and oil. The vegetables will absorb the sauce evenly. I've used daikon radish and turnips (add at Step 2) and added cucumber, mizuna and wakame seaweed. Try different vegetables to suit your taste.If you use only two aubergines, reduce the sauce amount to 1/2. You can make a large dish with this recipe, so reduce the amount according to the number of people you are serving. Recipe by Chibato

Makes a delicious soup!! Reminds me of a vegetarian chicken soup if you use vegetable stock instead of chicken stock.

Wasabi soy sauce goes really well with avocado! I think it goes well with tofu too.Avocado turns brown after some time and tofu can get watery, so it's best to make this just before you eat it.You can vary this by adding shibazuke or eggplant and red shiso leaf pickles, chikuwa fishcake sticks, sliced onions, takuan or yellow daikon radish pickles and so on.Please be sure to add cucumber since they add a delicious texture. Recipe by Oshisu

I thought this combination was bound to be delicious, so I tried making it.At step 3, if you like well-cooked lettuce, add it early on and simmer. Recipe by Plus Nine

I made a rice dish using in-season oysters and ginger.The ginger is not just included to reduce the odor of the oysters, it's a great ingredient with on its own.This tastes better if you add lots of ginger. I used tender spring (new harvest) ginger this time If you are using regular ginger, soak it in water first to get rid of any bitterness, and add it at Step 2 a little before you add the oysters so that it can cook longer.If you like oysters, you can add more. Recipe by rie-tin