I wanted my child to eat ramps, so I came up with a way to reduce the smell and distinctive taste.By using butter instead of oil, you can blend the flavor of the butter into the ramps better and tone down their aroma, which can be overpowering at times.I thought about adding soy sauce, but it was nice enough with just simple seasonings. Recipe by Chamicyami

MY VERSIONQUICK AND EASYVEGETARIAN DISHLOVING IT

When I was a newlywed, I bought some shabu-shabu beef at a neighborhood supermarket, and stir-fried it with maitake mushrooms in butter, and my husband loved it.It's delicious without having to use expensive meat!Shabu-shabu beef cooks up the tenderest. If you cook it too long it will become tough, so stir fry briefly with the maitake mushrooms.You don't need to use expensive beef. Very thinly sliced shabu-shabu beef is fine. For 4 servings. Recipe by Umakappe

I love stir-fried yam with butter and soy sauce. I also added my favorite mushrooms.The tip is to cook the yam and mushrooms slowly over low-medium heat. If the heat is high, it will burn easily. Use your choice of mushrooms. For 2 servings. Recipe by Kinakorin

This is prepared with my family's mayonnaise and ponzu flavor.Adjust the seasonings depending on the amount of ramps.This recipe is for a slightly salty finish. Recipe by Chamicyami

I was cooking some dishes for a dinner and needed something showy for the table. I had some frozen squid in a diamond cut pattern. I soaked some dry shiitake mushrooms and used half a zucchini I had left. It turned out fantastic and my guests loved it.

Last time, I made this dish with minced pork, so here is the sliced pork version. The minced pork was also delicious, so I made this dish with sliced pork this time.No tips in particular, but once you add the sake in Step 3, turn the heat to high to burn off the alcohol.After serving, you can also add butter, which makes it delicious.The photo is a side dish for a packed lunch. Recipe by Tenisubo-i

The temperature is warming up for the spring season, so I want to cook something healthy and low-calorie. I wanted to make my family happy, so I seasoned the dish with oyster sauce for a full-bodied taste.You can use any type of wakame - dried, boiled or salted seaweed. Soak in water first to reconstitute.You could also use other mushrooms such as shiitake or maitake mushroom.Adjust the seasonings to your liking. Recipe by caramel-cookie

Mushrooms are cheap, aren't they? Here's my take on mixing different kinds of mushrooms together to make a filling dish that's also great with rice.You might think the sauce is too thick, but it's intentional! The mushrooms become smooth and silky when they're coated in the thick sauce. Recipe by Maa-a

Thanks for checking this recipe out I found a recipe combining butter and ponzu on the Mizkan Ajipon recipe page, and so I figured I just had to try that in one of my own recipes.The flavorful combo of butter and garlic isn't overpowering, even when combined with ponzu and shiso.Seasoning the thigh meat ahead of time will lessen the smell, and make sure not to overdo the garlic so that the flavor isn't too strong.Don't use a knife on the mushrooms, instead, shred them by hand. This lets the flavor soak in better and improves the texture.Please eat it while it's hot! Recipe by Mimosa

There are no hints really... just make sure to cook the carrots through. Recipe by U-ba-