I made this because I like mizuna. I wanted to make a side dish that didn't use ponzu.Because aburaage burns easily, work quickly once it browns! Add the mizuna and season right away. Recipe by Imanatsu28

Merry Christmas….I hope you all had a lovely day and a delicious dinner or lunch. We had a small family gathering for lunch yesterday at my home, this year was different much quieter, not much laughing, but we have a good friend visiting from Greece and he tried to cheer everyone up with his jokes, he did have some great jokes but our spirit was just not into it with the loss.Anyway on with the recipe, I cooked with the help of my mom, we got everything done a bit quicker so I didn’t have to spend Christmas day in the kitchen. Now, I know that not everyone loves Brussels Sprouts but they are quite delicious if you tweak them with lovely ingredients that just gives them a burst of taste. At the Christmas table yesterday we had the usual salads, potatoes, Turkey, and ohhhh I shouldn’t forget to mention that they all wanted Tzaziki added to the table. Now how in the world does this dish combine into the Christmas table I have no idea, but as they say “to each his own”.I wanted to add this lovely side dish for an extra little surprise, and they did enjoy eating it just as much as they did the Tzatziki!!

I came up with this recipe using salt and dashi.You can also use pre-cut burdock roots. Please adjust the amount of salt and sugar to your taste. If you want a softer kimpira, please add a little more water and simmer for a longer time (for 10 minutes). It's also amazing with just the sugar and without the mirin. Recipe by Yuuyuu0221

I came up with this when I made a Japanese-style dashi for chicken soup stock for my ramen noodles It's delicious!The amount of 'dashigara' (leftover kombu and bonito flakes from making dashi soup stock) is not precise. Adjust the amounts depending on your leftover dashigara.I use roughly shaved dried bonito flakes, which have a strong taste and give a nice flavor.If you prefer it sweet, add about 1/2 teaspoon sugar to taste. Recipe by TetoNZ

I had bok choy and squid in the fridge and I improvised! This is what I came up with. You could use komatsuna greens instead of bok choy!The cooking times for the bok choy stem and the leaves are different. The final result will be better if you add to the pan separately - stems and then leaves.Adjust the amount of salt to your liking. Recipe by JACK0904

It might not look too great in the photograph, but it was so delicious when I made it with the things I had in my fridge.I think it tastes better if you use thinly sliced pork thigh. I used 130 g pork offcuts, but I think 150 g should be just right when serving 2 persons.The ingredients won't stick to the frying pan because they're steamed without draining the mizuna. Recipe by Ponchan

Since my usual simmered dish had gotten dull, I tried to come up with something a bit different. My goal was to boost the calcium content.The ginger is very fragrant if grated without peeling. Recipe by Yui yui

・ While spinach is a winter vegetable, it's generally available year-round to enjoy as a seasonal dish at any time.・The ceramic bowl shown in the photo is a Mishima rice bowl made by Mutsuhiko Shimura.It's a perfect size for side dishes, and the natural pattern, gloss, and deep green-tinged color make it an attractive dish for colorful items.・ When parboiling the spinach, if the leaves are boiled for too long, they will lose their texture, and the color will darken.・ To drain the excess water from the spinach, after parboiling, thoroughly squeeze the excess water with your hands. If it's too watery, the flavors will not hold. For 2 servings. Recipe by Ta-Ke-O

I added enoki mushrooms with my standard boiled spinach.Just boil and mix!!Yuzu kosho paste is also good for seasoning! For 4 servings. Recipe by 3to mama

I'm always receiving organic Japanese leeks.Use fresh leeks! This recipe highlights the ingredients.Squeeze on some lemon juice to enhance the flavor to another level. For 2 generous servings. Recipe by Rosemary0307

This recipe was created to eat lots of new onions, using ingredients readily at hand.This dish is so simple, it doesn't even feel like you do anything. Adjust the sweetness level to your liking by adding more or less sugar. Recipe by Iku..

I love hijiki, but it tends to get leftover. I am often asked by friends how to make hijiki rice... but its so easy that there isn't much of a recipe.Add French beans or chikuwa for color and add sesame seeds if you like. I omitted the step of rinsing the hijiki and aburaage in hot water. Recipe by SYNDY