I was hoping whether mizuna could be used in a dish other than in a salad so I came up with this recipe.Don't simmer the mizuna too long to retain its crispy texture. Recipe by Hinochan mama

I ate this a lot growing up in my parents' home! My grandma used to boil the cabbage, but I save time by microwaving.If you're serving this to adults only, add plenty of mustard - it tastes better. !(^^)!　My microwave is 600W. Please adjust the cabbage cooking time depending on the wattage of your microwave as well as the mount of cabbage. I think it's best if you don't over-cook the cabbage, since you can enjoy the flavor better. ♪If you're using regular main-season cabbage, I think it's best to julienne it finely. Recipe by rie-tin

I added a twist to my usual spinach with sesame seed sauce. Adding the crispy aburaage made the dish more delicious and doubled the volume.Toasting the aburaage until it becomes crispy makes the dish tastier!! Recipe by highkick

I love seasoning enoki mushrooms with ponzu and I also love it with the crispy texture of fried tofu as well. I thought that combining the two would make it very tasty.Do not overboil the enoki and remove as much moisture as possible.Make the tofu crispy! Once you add the enoki mushrooms, the fried tofu will soak up the water and becomes soggy, so I recommend making it just before serving. Recipe by Ponzu shokunin nao

I wasn't sure if there would be enough meat for four people just by frying it, so I decided to use it together with aburaage that I always have in the freezer.Additonal points: I rolled the meat in katakuriko in Steps 2 and 3, but it's not really necessary since it'll stick together without it.Remove the excess oil and squeeze well! If you skip this, you'll notice the distinctive smell of the aburaage and it'll taste a bit funny.Be sure to check out Steps 3 and 4 well.Spoon on the piping hot ankake sauce just before serving.The size of the meat will be different according to how it's cut, but generally, each roll needs 3-4 slices of thinly cut pork or 4-5 slices of pork belly. Recipe by Shijimi24

I love cold seafood and vegetables with vinegared miso. I also make it with squid or cured horse mackerel.You can make this with the miso you already have in stock.I made it with a country-style miso that we received as a gift. The ingredients vary a little depending on how salty the miso is. Don't add all the seasoning ingredients at once; taste as you add them for the best results. Recipe by -ringo-

I got a lot of asparagus from my parents and put it in the miso soup. It was delicious.Adjust the boiling time according to the width of the asparagus.After you add the miso, turn off the heat just before it starts to simmer.It may be too subtly flavored... adjust the seasoning as you like. Recipe by Tsutsukumi

I created this recipe because the leftover aburaage was looking sad in the fridge.The key is to cook the aburaage until it becomes fluffy. Recipe by Mai mama 0322

My grandmother used to make this miso soup with sweet onion and aburaage. She also used to put eggs in this miso soup. I adjusted my grandmother's seasoning to my taste.You can add all the dashi stock powder in one go. Adding it in two batches gives this dish more flavour. For 2 servings. Recipe by Akai denwa

I'm not so keen on miso soup, but I love the combination of spinach and aburaage .Adjust the amount of miso to your liking. I use blended miso. Recipe by Tomomaki0313

This chili pepper miso sauce with vinegar is a variation of the Korean "Chogochujang" sauce, which is often used for sashimi and seasoning for other dishes. I uploaded this recipe because when I combined the leftover sauce with some burdock, it came out really tasty. You can use the sauce with fresh or boiled vegetables, boiled meat (chicken or pork), or sashimi. It's really delicious and very convenient to make a lot so that you have it in stock.The main point is to thoroughly remove all of the water from the burdock after boiling. This recipe uses Korean brand powdered chili pepper, but if you can't get any, you can use ichimi chili pepper powder. But Japanese chili pepper is really spicy, so adjust it to taste. You can also adjust the amount of vinegar and sugar. Recipe by Heartful Kitchen Rei

Garlic shoots are usually used in stir fries, but I learned that they're delicious simmered too, so I tried them in a miso soup.Please adjust the amount of miso to taste. Recipe by annnnn