I added the eggplants to a small volume of pork so that the dish would become more voluminous. I used miso base which goes well with the eggplant, and made a ginger stir-fry.Use chopsticks when stir-frying the pork by itself. Otherwise, use a spatula so that the eggplants won't break.Lightly dusting the pork with flour is good enough. Recipe by *Anna*

The eggplant miso stir-fry I had as an appetizer at a soba shop was so delicious, so I tried recreating it.-In Step 3, be careful not to burn the ingredients while simmering.-Adjust the amount of seasoning to taste.-Try adding bitter melon, green peppers, asparagus or pork for a tasty variation. Recipe by Isakochin

I had a similar lettuce dish in a Chinese restaurant and recreated at home.-Deep-fry the harusame bean noodles in batches. They will expand and fatten up quite a bit. When they expand and stop bubbling, they are done. If you deep-fry a big portion in one go, they won't be crispy.-Use a non-stick pan when you fry the pork. For 2 servings. Recipe by FarmersK

We received a lot of lotus root as a gift, so...Please adjust the amount of gochujang to taste.Just put in any leftover vegetables you have in the fridge! For 3 servings. Recipe by Tomomaki0313

I tried adding a Chinese flavors to a miso-seasoned eggplant dish.If deep-frying the vegetables is too much work, you can fry them in a frying pan using a somewhat large amount of oil.If you are not deep-frying, soak the eggplant in water for 10 minutes to get rid of any astringency. Recipe by Cooking S Papa

I wanted to have a meat dish with a lot of shiso leaves. I used miso and butter seasoning because they both go well with pork and shiso.After adding and stirring the shiso leaves they still look stiff. You don't have to cook them for too long because the residual heat still continues to cook the leaves. If you have a lot of shiso leaves you can add more than 20 leaves. Recipe by Necchan

I always make pork and ginger stir fry with a soy sauce base, but this time I tried it with miso. To give it more volume and a bit of color, I added some vegetables.I recommend using pork belly. This time I used peppers and onion, but you can use whatever veggies you like. Recipe by annnnn

This is a recipe I made for my husband, who loves miso ramen and potatoes with butter. It's really filling.Don't over-cook the potatoes, or they'll lose their crispy texture. For 2 to 3 servings. Recipe by Haranouenoponyoponyo

*I experimented with various flavours to use up the Chinese cabbage I had around.*I used a healthier variety of mayonnaise.*It won't be watery if you stir-fry quickly over high heat.*When you cook a large portion of Chinese cabbage at one time, it'll release some water and lower the temperature of the pan. If you have too much water in the pan, adjust the seasonings, and lightly thicken with katakuriko. It's also delicious that way too. For 2 servings. Recipe by putimiko

I won a drawing to be a product tester for Kagome brand ketchup, so I thought up this recipe. I was able to use up some leftover cabbage that was turning yellow. The color was covered up by the ketchup, and everyone fought over this dish at dinner.I used a tomato ketchup from Kagome, but you can use any ketchup you like. For 2 servings. Recipe by ochikeron

Gochujang and Miso goes well with meat. And I combined it with Chinese cabbage, which is in season now.None in particular. Recipe by annnnn

Wanting to eat eggplant in some delicious way, I added walnuts to my favorite dish of eggplant miso stir-fry. This is one of my favorite dishes.By adding a little bit of katakuriko starch to the ● ingredients, the walnuts will not be too crumbly, and will cling to the eggplant better.This not only makes it easier to eat, but this is the secret to what makes this recipe tasty--each bite has a touch of aromatic walnuts. Recipe by ayureo