My mother often made this dish. It might be a country-style way of using satsuma-age?Instead of satsuma-age, you can use abura-age (thin fried tofu), with the oil removed, or atsu-age (thick fried tofu). For 3 to 4 servings. Recipe by Gima-ru

In my house we make ground meat soboro frequently. I wanted to make a healthier version of this.When you are draining the tofu, be sure to mash it up as well.That way you can get rid of more moisture.When you are stir frying the tofu, be sure to cook it till the liquid evaporates.The more finely you crumble the tofu, the more it'll resemble soboro. Recipe by 244gau!

I had bok choy leftover from when I made hot pot, and was wondering what to do with it?! Just leave it to a simple simmer.I used up a lot of bok choy in no time! It really is simple. You might find yourself buying bok choy to make this.My mom used to make this simmer, but I added my own personal touches.I've gotten comments that the flavor is very strong. The strength of the flavor changes depending on how much bok choy you use, so use a lot.Sample the stock in step 3 and adjust the flavor as you prefer and you're sure to succeed.You'll get water from the bok choy, which gives it a slightly sweet and salty flavor, but the taste blends well and isn't too strong. I definitely recommend this. For serving about 4. Recipe by Kantan tenuki mama

This is a dish my mother often used to make for me when I was a child.There are no hints in particular. Since the vegetables cook in their own moisture, the taste does not weaken and the dish is delicious. Modify the flavouring to taste. Recipe by torukotch

Okara is the soybean pulp left over from the process of making tofu. The most general recipe is boiling okara with in carrot, shiitake mushrooms and abura-age (deep-fried tofu) in a sweetened soup stock.

I wanted to make shira-ae but I didn't have enough vegetables to do so. However, I was able to stir-fry this!This became a soboro-style dish, which turned out welll.I would say be sure to cook it rapidly. The tofu will mix better with the veggies if it's of a fine, soboro-like consistency. For serving 2. Recipe by Captain C

This is our family recipe for simmered greens in a mild broth (nibitashi).To achieve the classic Kyoto-style lightly colored broth, I used usukuchi soy sauce. Regular soy sauce works as well. Recipe by Pukuttopukumaru

I’m lucky to have access to a great Asian supermarket and I’ve been slowly working my way through their bountiful vegetable selection. Yu Choy (also known as Choy Sum, or 菜心) is a leafy vegetable that tastes a little like a cross between bok choy and spinach, with a slight bitterness. It cooks quickly and makes a great side dish.#Vegetable #SideDish #Vegetarian #Healthy

I love Satsuma-Age, so I cooked it with Japanese leeks I had in the fridge.Please adjust the seasoning proportionately to the size of the Satsuma-Age.I think this is good for bento too. For 2~3 servings. Recipe by eterno

The cookbook version of this recipe was too strongly seasoned, so I always season it my way now. The flavor is different every time. I wanted to remember how I make it, so I measured out the seasonings and wrote it down here.- I used light soy sauce because it makes the flavor of the dashi broth and the color of the komatsuna turn out beautifully. - I like that komatsuna doesn't have to be blanched because it doesn't have bitterness.- You'll get more water-soluble vitamins because the short cooking time keeps them from cooking off. This recipe yields enough to fill one small-medium sized bowl. Recipe by Kichiri-monja.

Nankan-age is a type of flat fried tofu or aburaage, that is a traditional food speciality from the town of Nankan in Kumamoto prefecture. Each piece of Nankan-age is big, about 30cm long. They keep well, and have a different texture from regular aburaage. I combined sushi rice flavored with homemade new harvest ginger pickled in sweet vinegar and fragrant roasted sesame seeds with sweet-salty simmered Nankan-age for a "aburaage sushi roll with a twist."By simmering the Nankan-age, it absorbs lots of dashi stock and the flavoring ingredients and improves in flavor and texture. I wrapped ginger and sesame-accented sushi rice with richly flavored Nankan-age. The fillings of asparagus, crab stick and tuna are minimally flavored, to feature the inherent umami of the ingredients themselves. Recipe by Marire-nu

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