I needed one more item for my bento, so I quickly whipped up one from whatever was in my fridge.Thanks to the chikuwa, you don't need soup stock. How easy. You can add mentsuyu as seasoning, if you like, but it's easy to just use soy sauce and sugar. Recipe by mimimine

I created this recipe because I like eating vegetables dressed with sweet and sour seasoning.I made this dish so that I can eat a lot of carrots.Dry roasting the aburaage until it becomes crispy is a key step in this recipe.You can blind bake it as well.It's better to turn down the heat once you add the flavoring ingredients. Recipe by oyukidesu

I had lots of freshly-harvested daikon radishes and apples, so I made this.This is a "makanai ryori" (staff dinner) dish we make at my workplace.When you chop the apple, it will oxidize and the color will change pretty quickly, so you may want to prepare the vinegar first and then throw the apple right into the vinegar. Rather than sweet apples, a more sour variety would probably be better for this, so please adjust the amount of sugar. Recipe by Ryourinin TK

This dish comes in handy when made in bulk. Stock up for bento.Be careful not to let it burn. Stir occasionally and give it a shine. Recipe by Cherry mama49

I adore kabocha tempura. It tastes great also shallow fried! I added a bit of my special seasoning to make it sweet and salty and my husband raved!To make it easier to remove the seeds and pith from the kabocha, I always heat it first in the microwave. Kabocha is really sweet and tasty when shallow fried!! Recipe by tommy 0304

I wanted to create an accompaniment to rice that would whet the appetite even on days when I'm not up to eating that much. The vinegar also helps combat fatigue.Coating the chicken lightly in katakuriko helps to thicken the sauce. Bring the stew to a boil after adding the seasoning ingredients in Step 9, then reduce to low-medium heat. Recipe by abichi

One of my favorite ten-don restaurants closed. In my quest for a similar ten-don sauce, I tried a lot of different varieties and this is to my liking.Reduce the sauce until you have almost half the original amount. This will make a thick, sweet sauce. You won't need all of it, so drizzle some over rice and store the rest. Recipe by Shijimi24.

I wanted to eat inexpensive but filling atsuage with vegetables in a sweet and sour sauce, but I wanted it to be a hearty dish...When toasting the atsuage in the toaster oven, use a tray or aluminum foil to catch the moisture. Recipe by Manatake

My divine kabocha prepared daigaku-imo style.Just a sprinkle of salt will round out the taste.Adjust the flavoring to suit the amount of kabocha. Recipe by Yagirinonegichan

This recipe is an entry for the international bento contest. I made this recipe because I wanted people to realize the goodness of foods produced and grown in the Tokyo region.Edo sweet miso has a strong sweet flavour. If you use regular miso, add a little bit of sugar to it. When I made this dish, I wanted to make a lunchbox that didn't rely on granulated dashi stock for flavour, but had a deep savouriness from the ingredients themselves. Recipe by Mishatomo

I love sweet and sour sauce.Make your own variation depending on what the veggies in your fridge have to say!The recipe says to thinly slice the lotus root, but they're also good as thick slices.The photo shows them chopped into thicker slices. Recipe by nani cafe

Traditional Chinese dish easy and lite