It's convenient to have a lot of precooked simmered aburaage on hand for making kitsune udon or inari sushi, so I make them in a way my family loves.To use these as bags for inari sushi, you can use the whole ones instead of cutting them in half!I made my dashi stock with bonito flakes and konbu seaweed. Adjust the sweetness to your taste. Recipe by Keit3

This is our family recipe for simmered greens in a mild broth (nibitashi).To achieve the classic Kyoto-style lightly colored broth, I used usukuchi soy sauce. Regular soy sauce works as well. Recipe by Pukuttopukumaru

I had leftover hamburger mix! I stuffed it in aburaage pockets to make it heartier, and seasoned them with everyone's favorite teriyaki sauce.150 g of hamburger mix is about 1 serving of hamburger. I made it with a beef and pork mix, but you can use tsukune dumpling mix made with ground chicken, or a tofu burger mix. I recommend both. For 2. Recipe by to*

This can be made quickly and easily, so I make it often for dinner. Have fun varying the fillings, such as natto, sliced onions, bonito flakes, and so on.I reduce the cooking time by pouring boiling water over the chopped cabbage. Since it is finely chopped, it cooks through pretty well, so you just need to brown the aburaage later, which will heat the pockets through to the center. For 8 pieces. Recipe by Amikope

My parents grow lots of myoga ginger and shiso in their garden, so I thought of this recipe that uses lots of both a long time ago.The key is to mix in the aburaage after it's cooled! Add lots of ground sesame seeds. There's no need to soak the myoga ginger in water! For 2 servings. Recipe by Tama

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.

Since aburaage was 50% off at the store, I made this dish as well.The key is to fry the aburaage and chicken without touching them too much until they turn golden brown. Recipe by Kajihara Ato.

This is an imitation of the famous bukkake udon from Furuichi (the name of a restaurant) in Kurashiki-city. I've been eating this Kurashiki speciality since I was a child. I was inspired by user "Pecchin-san's" tip to use tamari for her Ise Udon recipe, and was able to make a version of bukkake udon sauce I was happy with, so I uploaded it!Measure the ingredients for the sauce by adding them to a measuring cup. It's easier that way.From 110 ml of sauce you can get enough sauce for 4 servings, or 70 ml (4 tablespoons, 1 per serving).Use microwaveable frozen udon noodles to save time, and follow the package instructions to heat. For 4 servings of sauce. Recipe by rie-tin

I wanted to eat an easy, refreshing lunch. My sesame-loving husband sprinkles on some grated sesame seeds.You can use somen noodles instead of udon noodles. I used lemon juice in the recipe, but you can use sudashi juice, which would be even more delicious. For 1 serving. Recipe by Nagaachu

I get plenty of request for cold noodles in the summertime.Meat and grated daikon are satisfying for an evening meal, so I came up with this recipe to serve them with udon noodles.Don't overcook the beef. Once it's cooked though, turn off the heat.Add water to mentsuyu to adjust the flavor.I recommend fresh ginger as a topping. Recipe by Komomomomo

A perfect meal during the hot summer!Top it with whatever you like! Recipe by Cooking S Papa

I could not make this dish successfully before, but after referring to a sukiyaki recipe using a sukiyaki broth base, the dish became more delicious.It may seem like there's not enough liquid in the pot, but once you cover the pot with a lid, the water content from the vegetables will steam up. Recipe by Momokapapa