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 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

Although "nuta" is tasty with squid or octopus, I recommend trying it with aburaage, since it's aromatic and budget-friendly.There's absolutely nothing to it. Just be careful not to burn the aburaage The karashi is optional. Recipe by uronn

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 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 wanted to eat cabbage packed with flavour...1. The texture of the cabbage is better without the stem, but you can slice it thinly and add it if you like. (It's sweet.)2. I remove the excess grease from the aburaage to give it a more refreshing taste, but you don't have to. (It will be richer.) Recipe by Minarai shufu haru

I had some cabbage and aburaage leftover in the refrigerator! Since I love basil, I added it in!Just use whatever amount of aburaage and cabbage you have left in the fridge.(It's most delicious when you use a lot of aburaage compared to the cabbage since it will absorb the delicious flavors).Since this dish is intended to make the most of the natural flavors, it's seasoned subtly. Adjust the taste with salt and pepper as necessary. Recipe by Nikonikomakki-

I recreated the simmered Chinese cabbage dish that I had at my middle school lunch. Recipe by Kajihara Ato

I made this as a healthy dish or an accompaniment for drinks using thin aburaage and Chinese cabbage.● Thoroughly stir-fry the ingredients.● Cook the sweet and sour sauce over medium-low heat.● The aburaage will be more savory if you brown it well ^^ Recipe by abichi

I made a dish using spring cabbage that went well with rice.Because the chicken is coated with katakuriko before stir-frying, the sauce in this dish is thickened naturally. For 3 servings. Recipe by saira mama

I saw recipe author Kentaro Kobayashi's recipe in a magazine and tried to recreate the dish based on memory.Before heating a frying pan, combine the seasonings so that you don't have to worry about scorching the pan. If you use carrots or mushrooms, the dish will be more colourful. Recipe by Mine neko

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