My mother taught me this recipe.Mushrooms contain mostly water, so you don't need to add water. Adjust the flavour according to your taste. One of the users told me that adding red chili pepper makes the dish spicy and delicious. Recipe by kuisinbou

It Knock It Out The Park!!!!

Absolutely fabulous and easy-to-cook! Especially if you like sour-type recipes, you'll be amazed. otherwise you could adjust the number of lemons used, which is actually the key ingredient. enjoy!

I used to make this using soy sauce and dashi, but then I tried it with my homemade soy sauce and it was even better.This can be stored in the refrigerator for about a week to 10 days. Recipe by FarmersK

A delicious sauce I have eaten over the years I wanted to share.

My mother taught me this recipe.Please don't boil the nameko mushrooms and tofu for too long. If you can't get the timing right and they're overcooked when you add the miso, try adding the miso first and then add the nameko and tofu. If you do that, then after adding the miso, don't let the soup come to a boil. For 4 servings. Recipe by Yuuyuu0221.

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-

This is the 3rd recipes in my Warm Tofu Series. I wanted to enjoy nameko mushrooms.Go light on the doubanjiang spicy bean paste... Recipe by Maakunnookusan

I turn the leftover of https://cookpad.wasmer.app/us/recipes/3539059-caramelized-onion-using-slow-cooker-2-ingredients to this soup. It is delicious and very simple.

This is a dish available at a certain restaurant. They make theirs with the agedama fried batter bits left over from their tempura, so it's delicious! I think they make their own nameko mushrooms too, but that's a bit beyond me, so I made this with naturally grown nameko I received as a gift. Store-bought nameko is fine!The key is the agedama (or tempura crumbs). It's best to use oil that was recycled several times, as the batter bits will absorb the flavor from your previous fried dishes. When you add these fried batter bits to your dish, it'll improve the flavor. You can make it with store-bought agedama too, but if you can, make your own.Use whatever type of tofu you like. I recommend firm tofu. Recipe by Harapekosuke

Had an over abundance of mushrooms. I needed something to do with them quickly so I just saute these with some parsley And green onions I had to use soon. The herbs I added are just some of my favorites. I can use this in rice, soups, salads or just eat it by itself :)

I used the onion that I got from my parent's house to make a spicy baked dish with ketchup.Use any kind of mushrooms you'd like.Adjust the taste as desired. Recipe by Yagirinonegichan