I made this dish with tofu and other things left in the fridge for supper as we had more people to cook for over the holidays.Fry the tofu over medium heat. Be careful not to burn the Japanese leek as it cooks quicker. I didn't season the tofu before frying. Recipe by Aichiba-

Mackarel tuna day ✌😁

I wanted to make something autumnal using autumn salmon and mushrooms. This is a quick Japanese-style dish.When you fry the ingredients in a pan, do not move them so that they will brown evenly. For 2 servings. Recipe by Maki Kaoru

My son doesn't like raw skipjack tuna, so I made this with his favourite garlic sauce. He gobbled it up.It will dry out if you cook it completely, so avoid overcooking. Do your best! Recipe by SORAKH

I wanted to add something different to my usual avocado salad.Taste first and adjust the wasabi to taste. Recipe by usaco3

I often make kamaboko and mitsuba in wasabi-zuke, but since I ran out, I used wasabi paste instead. Recipe by Mi-go

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 love ponzu. I put ponzu sauce on hiyayakko chilled tofu or fried eggs. I adapted a recipe I saw once in a cookbook. My hubby likes simpler flavorings like soy sauce on his tofu so I always just make this for myself.Work quickly after you add the ponzu sauce! Otherwise the ponzu will evaporate.If you microwave the tofu to get rid of the excess water, it will also become nice and warm - recommended for winter. For 2 servings. Recipe by Kinakorin

The garlic & butter fried sea bream that I had at a sushi restaurant was so impressive! It was a mix of Japanese style with a touch of Western style, so using that idea, I used a tuna block and turned it into something other than the normal sashimi, adding a touch of Western style, and it came out really delicious.Cook the tuna rare. If you cook it too much, it will become difficult to slice. Recipe by tink

I often used to make this dish when I lacked vegetables in my diet.The cooking time for spinach and shimeji mushrooms is just an estimate, so drain quickly when they have cooked.Drain the water well in Step 4. The flavor will be diluted if you don't do so. Recipe by Mizorecchifan

Love to eat but watching your calories? Then, KONNYAKU can be your next best friend! It's high in fiber and SUPER low in calories! And its unique chewy texture will stimulate your satiety center just like when you eat meat. So just because you're on a diet, it doesn't mean you'd have to give up eating yummy food, does it?

I learned how to make an easy and delicious dressing from an older classmate. They used white wine vinegar, but I used Mitsukan brand's "Yasashii Osu" vinegar.You could also mix the honey into the dressing, but I prefer to drizzle it on top. It's up to you. For 1 avocado's worth. Recipe by boofoochee