My husband doesn't eat a lot of veggies, but loves having a whole bunch of spinach with mentaiko mayonnaise. I figured I should give this komatsuna version a shot.Make sure to squeeze out all the excess water from the komatsuna.Adjust the mentaiko or seasoning amounts to taste.Also season with salt, pepper, and a little sugar, to taste. Recipe by Yagirinonegichan

I used the cucumber and shiso leaves left over after making(Easy Chikuwa with Cucumber, Ume, Shiso Leaves) to make another dish.I used about a teaspoon of wasabi paste. Please adjust the amount to your taste. Recipe by Snow*Love

Because I had mixed mentaiko and mayonnaise.If you bake too long, the egg yolk will harden. Just lightly bake in the toaster. Recipe by Madamusen

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

When I was having coffee with friends who are also moms, we started talking about food for bentos.That's when I came up with this recipe.My son loves mentaiko, so I usually pack all sorts of mentai-mayo food in his bento.Because the two pieces will be stuck together (as seen in the photo of step 4), I recommend you break them apart before adding into bentos.If you leave them stuck together, the cheese for the other piece will come off when you try to eat one chikuwa. For 1 to 2 servings. Recipe by yuyuxyuyu

My husband loves the combination of mayonnaise and yuzu pepper paste. I mixed them with cucumber and chikuwa to make an easy side dish.None in particular. Adjust the amount of mayonnaise and yuzu pepper paste to taste. For 2 to 3 servings. Recipe by happy sky

Wasabi adds a delicious accent and a punch to dishes.If you have time, mix the miso and wasabi, add the cucumber and marinate. The flavors will penetrate the cucumber and it turns into a quick pickle. Add mayonnaise just before serving. For 1 cucumber's worth. Recipe by ayureo

This side dish is more like a salad or an appetizer. I thought this might make a dish to serve between the main dishes.For the umeboshi, I used homemade ones with low salt content (10%).Mayonnaise makes it like salad. Recipe by Mimato

#goldenapron

This is the salad that I eat every time I go to the Izakaya (Japanese pub) I frequent. It's a superb salad that goes well with drinks.Pick the leaves of the watercress right before you eat and toss well. It will not be as good if you mix it in advance. Recipe by Setsubunhijiki

I used the hanpen and mentaiko that had been sitting in my fridge, and it turned out delicious.Adding in the hanpen fish cake after mixing the mayonnaise and mentaiko will help to coat the fish cake more evenly.Hanpen fish cake falls apart easily, so mix gently.These will cook up differently depending on the toaster oven heat setting used, so keep an eye on it when cooking!I used lots of mentaiko, but it tastes delicious with about this much added. Recipe by Hamumaki

This is the recipe that is the basis for "Chicken Tender and Cucumber Shira-ae with Umeboshi Flavor". I didn't think it was worth posting as a separate recipe, but putting it in one recipe made it too long so I separated the recipe.I used honey marinated umeboshi that weigh about 15 g with the pits (the same ones I used forto make "Chicken Tender and Cucumber Shira-ae with Umeboshi Flavor"). Adjust the amount to your taste.This is delicious with the addition of julienned green shiso leaves mixed in or topped as a garnish. Recipe by Sabumochi