I always freeze aburaage and green onions.I thought mixing those two ingredients and freezing them would come in handy, so I wrote this recipe up.It's also delicious to use tempura batter bits instead of aburaage.It's better to use the green part (soft part) of the green onions when you won't be freezing them.Freezing and defrosting green onions before using them will let them soften as if they were cooked! Recipe by yakopuyo

Usually, I shred the green onions with a knife, but I found that using a fork is much faster.Usually, I use a knife to make the threads, but it's hard to get it small enough. But with a fork, it's so easy.At Step 4, you can also cut long strands to make shredded white leek! Recipe by Kapizou

It's just a traditional Mexican side dish. Great to eat with tacos or any kind of meat. Easy and delicious.

A friend taught me how to make a big bowl mix of this up and after your done pour into ice cube trays ..freeze..pop out and put 5 to 6 cubes in a small freezer bags and taadaaa fresh green sofrito for the month...when u cook pop one of the cubes in ur dish melts while cooking!!

I wanted to use the bulbs of the green onions in something. In the end I tried making an imitation of a dish that I had seen in a Korean supermarket and came up with this simple kimchi.The bulbs of the green onions that I used are far bigger than those you usually find in a supermarket, they were about the size of mini-onions. If you're using small green onions, then you just need to boil them for 2-3 minutes. I used the Momoya brand kimchi sauce. Recipe by Kourin

This is my mother's dish that is very popular with my family.You can drizzle on a generous amount of soy sauce.If the heat is on high, the green onions will get burnt before mochi becomes soft, so please make sure to cook over low heat. For 1 frying pan's worth. Recipe by Gubigubipuha-

My mother-in-law was cooking dinner and found she needed to make one more dish. "That's it!" she exclaimed, and just like that she made this dish for me. I learnt this recipe by watching her from the side, and so I eyeballed the ingredients to recreate it here. I think the proportions came out perfectly.No helpful hints. This recipe is so easy. Recipe by papikun

I always have these tempura crumbs and scallions in the freezer, just like the abura-age.I thought it would be handy to have a mix of these two ingredients on hand to use any time, so I tried freezing them.Instead of tempura crumbs, you can use abura-age (deep fried tofu).I recommend using the soft green inner core of the scallion as is, rather than freezing it.If you freeze scallions as is, they will become soft and dark green, like they've been cooked, when you thaw them. Recipe by yakopuyo

I heard from my husband that pickled onions are good for you, so now it's become a staple dish in our home.For those who aren't quite partial to vinegar, use 1 part vinegar to 1 part soy sauce, or add sugar or dashi stock to make it milder. You can use the leftover vinaigrette for vinegar dishes or to make ponzu or dressing. Pickling eliminates the sharpness of the onion and highlights the sweetness. See. Recipe by Setsumika

This recipe is not an original. I learnt the basics from my Aunty and have since altered some ingredients and methods which I found by trial and and error and my good friend google. For instance I learnt from the internet that if you soak your onions in boiling water for about 30 seconds, then put them in the sink with cold water, peeling them is so much easier. I use a pressure cooker to sterilize my jars. You can add up to 1 tbspn of brown sugar to the vinegar mix to sweeten a little. Use any vinegar you prefer, this is a good recipe to experiment with. Omit the chilli flakes if you dont like them but the finished onions are not very hot and the chilli does give a nice subtle tang. One other tip. If you double up on the recipe, no need to use double the amount of salt. I use just a pinch or so more only when I prepare 2 kilos of onions.

Atsuage differs from tofu because it has less water content, and tastes rich since it's deep fried. It's a very convenient ingredient to use.But it tasted rather bland on its own, so it goes well with strong flavors. Stir-frying green onions when they are in season improves the flavor so much, so I added them. If you add spicy flavorings, it's good served in a donburi bowl, over rice.- The atsuage will still be good even if you don't blanch it.- Using lots of green onions is the key. Stir-fry thoroughly in lots of oil to release their sweetness. - Spicy flavors like doubanjiang, red chili oil, or cayenne pepper are delicious too. - Adding shimeji mushrooms or king oyster mushrooms makes it even tastier! I recommend this recipe for bento boxes and rice bowls. Recipe by moj

Time to pickle! We use pint jars. Other than the spices for each vegetable, the method for preserving our farm veggies is identical for all of them. They stay sweet and sour, fresh, crispy, and are tasty for nine months. Once opened, they stay fresh in the fridge for 6 more weeks. All I do is write the year on the cap and put them in the pantry. There are two methods, Dutch and American.