Broccoli coated in crab sauce may seem like standard fare, but the Weipa chicken stock gives it an extra punch that makes it go well with rice.The saltiness of the canned crab meat may vary depending on the brand, so please adjust the amount of salt and chicken stock to taste. For 2 servings. Recipe by Satomi0421

I wanted to make an inexpensive yet easy and hearty dish.Don't let too much moisture evaporate while cooking. Thicken the sauce at the end.In Step 2, mix the oil and egg together rapidly using a scooping motion to make the egg soft and fluffy.Don't over-cook the egg once it's added to the pan. For 3 to 4 servings. Recipe by Nyakun

We had crab for dinner one night, so I used the leftovers to make this fried rice the next day. Recipe by yamita

I am properly measuring out the ingredient amounts that I've been eyeballing since they've been popular. This is surprisingly hard work.But I'm doing this not just for my friends who've requested for the recipes, but also for myself and uploading the results.In Step 13, after you add the Step 5 katakuriko potato starch flour, mix it rapidly and serve it right away on rice or fried noodles when it's just right.Since the vegetables and other added ingredients will decrease in volume quite a bit with heat, I recommend using a lot that may seem a bit too much at first.Vary this recipe by adding whatever you have in your refrigerator... Recipe by *ai*

I had pork belly and bok choy on hand. I didn't go shopping on that day and created this recipe to cook a dish with ingredients I had.There is no special hints, but taste it in the end, then add salt and pepper if needed. Recipe by Chobikoro

I was still reluctant to cook a week after the Tohoku Earthquake. I spent those days cooking dishes that were easy and quick. So, I decided to choose and post some of those dishes that I felt would be worth making again (and were easy and tasty).-You can eat imitation crab as it is, but if you heat them up, they become really rich in aroma and umami. The key is to microwave for 1 minute for the best results.-The sauce itself is strong because the whole point is eating it with lots of cabbage,Please eat lots of cabbage, just like how it's served in the picture! For 2 to 3 servings. Recipe by ayureo

I made this dish with my grandfather at his house.Serve this light white fish dish with a tasty ankake sauce.Tofu goes well with this an so you can make a nice dish without using cod fillets.-I used only one frying pan but if you don't like this, use separate frying pans.-Sesame oil is for flavouring the dish. I mixed vegetable oil and sesame oil but you can use either of them.-Sprinkling sake over the cod gets rid of the strong fishy smell.-As an alternative to shaoxing wine I prefer shochu to sake. Recipe by Amikope

I really wanted to get the bok choy to soak up some flavor. I made this and it turned out really simple and delicious, so I uploaded it so you all could enjoy it too.If you have the Chinese seasonings, adding a little bit will strengthen the flavor and give it a Chinese feel (if you add too much it will become too salty), but just using oyster sauce is still delicious. If you cook the squid too much they will become tough.From the time you start cooking until it's finished, it will only take about 5 minutes. Recipe by Hanano arashi

This is one of our favorite standard dishes that I've cooked for more than 20 years.If you simmer the squid too long, it'll harden too much, so I stir-fry it separately.You can use the vegetables that you have at home. It's also delicious to use bok choy, bean sprouts, shiitake mushrooms, chikuwa fishcakes, and kamaboko fishcakes, etc. If it's too much work to stir-fry the ingredients separately, you can stir-fry them in order.Please adjust the amount of salt to your liking. Recipe by Yuuyuu0221

I created this recipe because I wanted to eat ramen noodles with thick sauce which you can get from a Chinese restaurant. I cooked with the ingredients that I had in my fridge.Do Step 4 and 5 simultaneously if you can.Adjust the amount of soy sauce and oyster sauce to your liking. The flavor changes by the ratio of soy sauce and oyster sauce.You can cut a boiled egg in half and use it as a topping. Recipe by Manmarumauchan

A native vegetable in Kaga prefecture, Kaga cucumbers are larger and wider than common Japanese cucumbers. The flesh is thick and has a dense texture, and can be used in cooking. It has such substance that it can even be featured in a main dish.In the summertime, serve this dish chilled, and the ankake thick sauce will cool you down nicely.The imitation crab meat is optional. Minced chicken or shrimp also goes well in this recipe.Light soy sauce enhances the color of the fresh green cucumbers better than regular soy sauce.This dish will also be delicious if you use your homegrown overgrown fat cucumbers to make this dish, too. Recipe by @rinrinmaru

Since my sons always seem to get really excited when I use quail eggs, I added some in.Using a lot of oil will make the noodles even crispier and they will brown nicely.I recommend cooking the noodles half crisp + half steamed! Recipe by Katakatako