I thought up a new way to use my freshly pickled umeboshi from this year.I suggest using a thick chikuwa since they give a nice texture. Recipe by Snow*Love

I made this from what I had in my refrigerator. It was so good I thought I would share the recipe.The sandwich is delicious as is, but you can add ponzu or gelée sauce to it as you like for a different flavour.Instead of bacon, try ham or wiener sausages. You can use different ingredients.You can use melting sliced cheese instead of shredded cheese if you prefer. Recipe by EnjoyKitchen.

I wanted to think up a bento item that used hanpen.When pan frying the hanpen sandwich, press down on it lightly with a spatula. Make sure the filling doesn't come out!The hanpen may curl up while cooking, but if you let it cool down with the curled up side on the bottom, it will be fine.You can also cook it in an oven on a heatproof dish. (The version in Step 6 was cooked that way.) For 1 hanpen cake worth. Recipe by Orange Day

My husband is currently on a low-carb diet, at least for dinner! He mutters "I want to east pasta..." every day, so I made this pasta-like dish using things I had in my sparsely stocked refrigerator, and it loved it. So I made it into a recipe.Be sure to stir fry the shirataki noodles to eliminate the odor. Getting rid of the moisture will also make the butter cling to the noodles better.The mentaiko will splatter quite a bit, so be careful not to burn yourself!Adjust the amount of mentaiko to taste.The shiso and green onions are the garnish, so you can omit them if you like. Recipe by Su-ji-&jiru

So simple, so juicy, so delicious!Yakitori literally means, "grilled chicken." But, also refers to any skewered foods in general. Yakitori is also made with bite sized pieces of chicken meat, chicken skin, chicken offal - like chicken livers, cartilage or gizzards. Or, other meats and vegetables skewered on soaked bamboo scewers. AKA, "Kushi." It's also always grilled over binchōtan charcoal.Unfortunately, my small Yakatori Grill is currently being refurbished and my students were forced to cook them on my gas grill this evening. Just know that binchōtan charcoal under a traditional Yakitori Grill absolutely makes this dish flavor wise. You can find all of these ingredients, including the grill, at your local Asian market.

I've been making this for a while now. Just give it a sprinkle of Krazy Salt!I guess the key would be to shallow-fry until it's crispy? Don't flip it over repeatedly. Oh, and don't let it burn! Top with some grated cheese if you'd like. If you're worried about burning it, season it with salt and pepper after it's fried! Recipe by Silvy1978

I wanted to have a written record of our family recipe for dip, so I uploaded it here together with a recipe for gyoza skin sticks.The leftover skin can be eaten too. When it cools down a bit it has a pie crust like texture, which is addictive.Please adjust the seasoning with the amount of soup stock granules you add.Microwave the cream cheese if needed for 10 seconds to soften it.Finely chop the onion and green onion if you prefer. For 1 to 2 servings. Recipe by Emimafin

My mother used to cook for my bento box when I was a high school student. It reminds me of my school days.

I wanted to recreate the dish I had at a certain famous Spanish restaurant.You don't need the anchovy, but it does make the dish more delicious.To pre-treat frozen shrimp, bring salted water to a boil in a pan, put in the shrimp, and drain after 10 seconds. Pat dry. This way they won't smell fishy and will be tastier. Don't overcook. For 2 servings. Recipe by mimiphone

I wanted to make the most out of Chinese cabbage that's often left over from hot pot made the night before, so I made this easy dish.Since the cheese is so rich, I think it's best to use a larger amount of wasabi for the bite. The amount of time it takes to cook the pork will depend on your microwave, so pay attention while it's cooking. Recipe by Necchan

I created an Italian style maguro (lean tuna) recipe for a special occasion.I removed the seeds from the vegetables for a prettier finish.Arrange on plates just before serving. Recipe by Tsundora

I whipped this up using seasonings I had on hand, and deep fried them!! When making gyoza dumplings, I always end up with either leftover gyoza skins or the filling. This appetizer goes great with beer!!Be sure to taste the filling before filling in the gyoza skins. If the filling is well seasoned and delicious as-is, you won't need any sauce to go with it. I usually season the filling with "Red Robin" brand seasoning, "Salad Elegance" brand seasoning (I used this to season my pasta salad too), or curry powder. Recipe by Genki jirushi shufu no moto