I had brussel sprouts and wanted to use them uncut.For pickled items in the Japanese-style tartar sauce, use takana, nozawana, or pickled cucumber. The sauce also works well with fried seafood or meunière style.I thought the garlic would taste good on warm vegetables, so I made this. For 2 servings. Recipe by Chiitan.

#freeoilrecipeWhat a delicious way to use eggplant! I am a big fan of eggplant. I can cook eggplant in many ways. Most often I cooked it in Indonesian style as bruises eggplant along with chili paste. Eggplants dishes are almost always great in many ways. And it tastes always good no matter how we cook it, stir-fries, steaming, salad, or even braising recipes. It’s always taste amazing. Here I am going to share one of my favorite dish when I was in Hong Kong based on eggplant. Chinese steamed eggplant. But since I have only one eggplant, it wouldn’t enough for two of us. So I am going to add tofu in this recipe.

I wanted to make something different from the usual mizuna salad with tofu!*Serve with lots of dip! Make sure to mix well before eating.*The dip is well-flavored to accompany the vegetables, but you can adjust the seasonings to your liking. For 2 servings. Recipe by yasu-pooh

I had mizuna in my fridge! I remembered a recipe I had seen in a magazine some time ago and made my own version!If you like a strong sauce taste, double the amount of ◎ ingredients. For 4 servings. Recipe by Chisora

I tried to recreate a dish from a pasta restaurant I used to frequent when I was working. I wonder if they still have it? It's a pasta restaurant near Kamiyacho Station on the Tokyo Metro.You could replace the soy sauce with this Shiso Garlic Soy Sauce. In that case, omit the garlic. Use whatever vegetables you like! But do include cucumber, tomato and lettuce. They really go well with the meat and sauce. For 3-4 servings. Recipe by Yukirinrin

I used the sauce from a related recipe for boiled pork but simplified it by using thinly sliced meat.For kids who do not like spicy foods, omit the doubanjiang and red chili oil. It still tastes great without it.Make sure not to over boil the pork! Recipe by Chiton

When I used the leftover sauce from making Bibimbap Soumen, it turned into a Korean-style salad.It's even more delicious topped with shredded chili pepper and toasted sesame seeds.Be sure to drain excess water from the wakame and vegetables.If you don't have any mentsuyu, substitute with 1 tablespoon soy sauce with a small amount of sugar.If the Japanese leek is spicy, soak it in water for 10 minutes to reduce the harshness. Recipe by Nanamama

I created a sweet vinegar ginger sauce to toss with the mound of bean sprouts that I bought so cheaply at the grocers.Thoroughly strain the excess water from the bean sprouts.Add salt to taste. For 2 servings. Recipe by EnjoyKitchen

This is the salad that I eat every time I go to the Izakaya (Japanese pub) I frequent. It's a superb salad that goes well with drinks.Pick the leaves of the watercress right before you eat and toss well. It will not be as good if you mix it in advance. Recipe by Setsubunhijiki

I love cream cheese with soy sauce, and when I tried adding using shiso leaves marinated in garlic soy sauce it was even better. The marinated shiso leaves really work so well here.Please use as much garlic soy sauce marinated shiso leaves as you like. After trying out various amounts I found out that this was good even with a small amount, so please try adjusting the amounts to your liking. If you marinate the shiso leaves for too long they'll get too salty, so if you prefer you can just marinate them for a brief time before serving. For 2 to 3 servings. Recipe by Renbasu

My friend told me that boiled soybeans and canned tuna go well with mayonnaise so I based off this recipe on this inspiration.I used boiled soybeans that were not packed in water. If using canned beans packed in water, make sure to drain the water well. Recipe by Tsukonindesumasu

I was thinking of the different kinds of dishes I could use my Korean sauce in when I came up with this recipe. I think that was 7 years ago. It's really great with mayonnaise.It might look slightly complicated with all the steps, but it actually only requires you to mix the ingredients to make this delicious sauce.Let the gochujang sauce sit for a while to improve its taste. When adding the ingredients in order in Step 1, mix everything pretty well before finally adding the sesame oil. This sauce is so versatile - please add it to your cooking repertoire. Recipe by gingamom