I love seasoning my stir-fries and sautées with oyster sauce and mayonnaise. For 2 servings. Recipe by Kazuetei 2gou

A good way of making a dish with leftovers.Blanch bunch of spinach and drain. Cut up to about 5 cm, wrap in cling film and freeze. It's useful to have stocked, as you can use the frozen spinach in any kind of dish. For those on a diet, replace with low calorie mayonnaise and tuna. Do not throw the tuna oil too much, otherwise the dish will be too dry. Recipe by Iku..

I bought some fresh wasabi greens directly from the producer.I wanted to come up with a recipe that was easy and could be enjoyed as a hot stir fry or a chilled vegetable side dish.Wasabi greens are part of the mustard green family. It's packed with beta-carotenes and vitamin C.If you are bothered by the bitterness and spiciness of the wasabi greens, blanch quickly before stir frying.If you want a richer flavor, use butter instead of vegetable oil.Stir fry as quickly as possible over high heat after adding the wasabi greens to retain the crispy texture. For 3 small servings. Recipe by Recoty

I was thinking of the different kinds of dishes I could use my Korean sauce in when I came up with this recipe. I think that was 7 years ago. It's really great with mayonnaise.It might look slightly complicated with all the steps, but it actually only requires you to mix the ingredients to make this delicious sauce.Let the gochujang sauce sit for a while to improve its taste. When adding the ingredients in order in Step 1, mix everything pretty well before finally adding the sesame oil. This sauce is so versatile - please add it to your cooking repertoire. Recipe by gingamom

A dish made with my favorite sweet-chili-mayonnaise and leftover bean sprouts!To retain the crispy texture of the bean sprouts, the key is to stir fry them quickly over high heat. Sweet chili sauce varies in spiciness depending on the brand, so adjust accordingly. Recipe by bobitin

My husband doesn't like chrysanthemum greens...But I absolutely love them.Do not overcook.If the stems become too soft, blanch in water and drain immediately!Please adjust amount of mayonnaise to your liking. I recommend using lots of ground sesame seeds. For 2 servings. Recipe by Eshire

The izakaya my husband goes to a lot serves shrimp-mayonnaise with a sauce that contains a little ginger. I tried it and it was delicious, so I copied it.You just need a tiny bit of garlic. Maybe less than 1 gram is all you need.You need about the same amount of ginger juice too.This 'hidden flavor' is what makes the sauce so good.If you slit the back of the shrimp, they open up and look bigger than in reality. Recipe by Izumiuna

I make this salad whenever I have some leftover nori seaweed from an opened packet.I use a 3x concentrated mentsuyu.Adjust the amount of seasonings depending on how watery the vegetables are.I often use chirimen jako (cooked, salted and semi-dried tiny sardines) instead of seaweed. Recipe by MyT09

I came up with this new dish by combining an idea from a recipe from my reliable Cookpad mate, "tomimo" with one of my own recipes.Toss the ingredients in the dressing right before serving. While it also tastes good tender, it will be a bit watery. Adjust the amount of umeboshi depending on the type you use. Recipe by Chikori mama

I always have leftover trout because I love rainbow trout sashimi and buy too much.I created this dish with leftover trout.Taste the dressing when you mix the seasonings.When you add the dressing to Step 3, first use 2/3 of it, and taste. If you need more, you can always add it later. For 4 servings. Recipe by yakopuyo

I made a delicious ginger stir fry with turnips, so this time I used mayonnaise!Slice the turnips however you like.Adjust the amount of wasabi to taste. Recipe by Omamesan.

I created this sauce recipe to highlight sudachi, which is a specialty of my hometown.Be patient until the skin of the salmon becomes crispy and the salmon is cooked half-way through.If you like, you can add stir-fried vegetables on top, before spreading the sauce. It will make the dish heartier. For 4 servings. Recipe by Kanikoro