I came up with a "shrimp chili" recipe with atsuage instead of shrimps for my children who are allergic to shrimp.Add half of the Japanese leek while stir-frying and add the rest at the end, so you can enjoy both its flavor and its crunchy texture.The chili sauce can be used for regular shrimp chili as well.Adjust the amount of doubanjiang to your preference. Recipe by Aroha55

I used to coat the shrimp in katakuriko and then fry them, but then I saw recipe that boiled them so I decided to try it. Since it turned out quite delicious, I've started making this dish that way. These also taste good if you coat the shrimp in tempura coating and fry them, before seasoning them with the sauce. It will become a very filling dish.Please adjust the amount of doubanjiang to your preferences. Don't boil the shrimp for too long or they will become tough. You can optionally add 1 egg as a topping at the end, which will make the spiciness a bit milder but it will be just as delicious. Recipe by Yuuyuu0221

Whenever I want to eat a healthy pasta dish this is what I make. I like to add yuzu pepper paste to add a spicy accent. As long as you have a well flavored bonito based dashi stock, it will be delicious with just a little salt, and you'll feel satisfied after eating it. It's a great Japanese style pasta dish for women!As long as you have a well flavored bonito based dashi stock, it will be delicious with just a little salt, so if you can please make a proper dashi from scratch rather than using dashi stock granules. Then all you have to do is simmer everything together in a pan - so easy! The key to the flavor is the yuzu pepper paste. Add it for a spicy zing! For 2 servings. Recipe by Toiroiro

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

I wanted to increase my repertoire for cod, since my daughter loves it, so I came up with this version with a veggie-packed sweet vinegar ankake sauce.Prepping the cod well eliminates the unpleasant fishy smell and helps keep it from breaking apart while cooking.Thinly slicing the green pepper horizontally will soften its texture.If you will prepare your katakuriko slurry with the method shown here, you'll be able to avoid lumps. Recipe by Mimosa

The nice woman at the Chinese restaurant I go to about 4 times a week taught me this recipe, so I wrote it up so anyone could make it in the comfort of their own home!Shrimp has all sorts of interesting textures depending on how you prepare it. Recipe by Kyouryouri-Yamahisa-

The izakaya my husband goes to a lot serves shrimp-mayonnaise with a sauce that contains a little ginger. I tried it and it was delicious, so I copied it.You just need a tiny bit of garlic. Maybe less than 1 gram is all you need.You need about the same amount of ginger juice too.This 'hidden flavor' is what makes the sauce so good.If you slit the back of the shrimp, they open up and look bigger than in reality. Recipe by Izumiuna

I wanted to make this as a simple bento item that could be eaten over rice.Not so much frying in oil, but rather like a stir fry. Use only a small amount of vegetable oil.It is coated in katakuriko, then fried, so you get a nice thick sauce. Coriander will give this a more authentic touch. For 2 bento portions. Recipe by Keeyouu

I wanted to eat plump shrimp, so I made this. I use lots of shrimp mayonnaise sauce and it is a bit spicy, so adjust the amount and spiciness to your preference.-When shelling the shrimp, crushing the tail several times with your finger will allow you to cleanly shell them all the way to the tail.-Thoroughly coating the shrimp in katakuriko and fragrantly cooking the breading in lots of oil will yield a rich and delicious shrimp and mayo dish without having to deep fry. Recipe by ryueru

I make this when I'm feeling tired.For those of you that like flavorful sticky sauce, add a bit more mirin and soy sauce. Recipe by Itsumokotsubu

Shrimp in chili sauce is a Chinese standard.If you take your time the shrimp will get overcooked and tough, so watch out!To serve this to small children, just omit the doubanjiang. Recipe by Cooking S Papa

This is a tofu version of"Kyoto Style Potherb Mustard and Abura-age Mixed Soup". I thickened it and turned it into ankake sauce.It is easier to add the tofu to the pot and then break it up rather than cutting it first, but of course you can cut it up first and then add it to the pot. Recipe by Pukuttopukumaru