This is a simmered dish that my mother made when I was small. When I was young, I found it less appetizing because the green peas and aburaage were drenched in the color of the eggplants. Now this is the sort of Japanese flavor that makes me homesick when I am overseas. I tried to reproduce this nostalgic dish by asking my mother for instructions.1. Make sure to chop the eggplants into large pieces. They break apart and dissolve if they are too small.2. Stir-fry the green beans first so that the eggplants don't soak up too much oil.3. My mother's simmered dishes - like this one - uses high heat and needs to be flavored quickly, so make sure to check the amount of water in the pan occasionally.4. If the flavor is allowed to soak in too long, the color may become less appetizing. Recipe by PARNELL

This is a simple recipe using commercial mentsuyu.And it's delicious, too.The length of time simmering in the sauce should be adjusted to taste. For those who prefer a light taste, just a short blending should be fine.It's fun to discover your own taste while seasoning. For 2 servings. Recipe by Kouchan@

Tofu contains a lot of water, so extract the water from tofu well and it's also better to make this dish just before eating. A little bit salt and pepper go well with this dish. You can put in any vegetables you like.

This is a very simple recipe that I learned from a friend. It's very friendly to the budget, tastes good with rice and very easy to prepare. You may add pork into the recipe. It will taste better with pork.

I made this recipe because I love dishes with crunchy and crispy textures.You can add doubanjiang to make it spicy. Recipe by Raby

I came up with this thinking how the strong, rich, savoury flavour of shio-kombu and would go well with plain atsuage.Use your choice of vegetables and mushrooms. Recipe by Raby

This is a dish my mother often made me when I was a child.Just cooking it in dashi stock is delicious, but quickly stir-frying it beforehand helps the flavors meld.Don't over-cook. Just cook it through, then just like with stews, let the flavor soak in without heat, and it'll become delicious. Recipe by Chiton

I often use tofu for cooking and enjoy the versatility of it.Pat dry the tofu very carefully before coating it with katakuriko. The thin coat absorbs salt well. Recipe by Sanipan

I wanted to make a delicious side dish with the things I had on hand.Be patient and cook the tofu well for a nice brown color. Recipe by Ahiruno kitchen

This is one of my family's favorite. It has a lot of dark green vegetables and plant-based protein. You'll frequently find this dish on our dinner table.Pouring boiling water over the atsuage is to remove the extra oil. Use colander when doing so.When you stir-fry the atsuage, the tofu inside tends to fall apart easily. So stir it gently.The Katakuriko in the recipe can be replaced by cornstarch. But when you do so, use 1 and 1/2 tablespoon of cornstarch.For 3 servings. Recipe by SCRUMPCIOUS

I thought miso sauce would go well with atsuage, so I made this stir-fry. I wanted to add some green vegetables for color, so I used some green peppers that I had in the refrigerator. I ended up with this dish, which goes really well with rice.The miso sauce will spatter out of the pan, so try to quickly cook it up.The ginger is for fragrance, so you can discard it before serving.If you don't like green peppers, you can substitute it with your choice of mushrooms, such as king oyster, or lotus root and it will still be delicious. Recipe by Mimosa

I learned this recipe from my mother when I moved out of the house and wanted to remember the flavors of home.No hints in particular. Please adjust the flavors to your taste. You can make this with silken tofu, but it may become rather watery; If you're concerned about it becoming watery, you could use defrosted tofu, which eliminating the excess water easily and change the texture too. It's up to you! For 2 servings. Recipe by si-tan