I thought up this recipe as a bento filler.If you tie the chikuwa too tightly, they'll break, so be gentle. Recipe by Bu-nyanm

I came up with this easy way to eat komatsuna! This dish has a rich taste different from a wasabi marinade or boiled komatsuna. The wasabi and sesame oil give a nice accent, and the stalks are crisp and delicious.I think that microwaving the komatsuna gives a crispier finish than parboiling.Use as much wasabi as you like. I recommend enough to give a slight kick. Recipe by mynameisyuko

I love seasoning my stir-fries and sautées with oyster sauce and mayonnaise. For 2 servings. Recipe by Kazuetei 2gou

I wanted to eat chikuwa in a different way. Recipe by Mi-chin

I usually make this stuffed with quail eggs, but I wondered if it would be good made just with chikuwa and tried it out!You don't have to dust it with katakuriko, but if you do the sauce will coat the chikuwa better and be more delicious. Recipe by kojyu

In the Kansai region we use different sauces for everything - okonomiyaki, yakisoba, takoyaki. They're delicious and worth having around -- it's just a bit challenging to get through all of them.Add the sauce to the pan after turning off the heat. If you put it in when the pan is hot it may spit or get burned and char unpleasantly. Recipe by Marrietty

I thought of this using the leftovers from fresh potato salad.If you want to leave the spiciness of the kimchi intact, then you can use just 1/2 a tablespoon of mayonnaise. Recipe by Nncook

In Kansai, the sauces for okonomiyaki, yakisoba, and takoyaki are different. They are all tasty, but I always end up with leftover sauce.Add the sauce after turning off the heat. If you add it while the heat is still on, it will spatter and form dark lumps. Recipe by Marrietty

I often make kamaboko and mitsuba in wasabi-zuke, but since I ran out, I used wasabi paste instead. Recipe by Mi-go

I ate this a lot growing up in my parents' home! My grandma used to boil the cabbage, but I save time by microwaving.If you're serving this to adults only, add plenty of mustard - it tastes better. !(^^)!　My microwave is 600W. Please adjust the cabbage cooking time depending on the wattage of your microwave as well as the mount of cabbage. I think it's best if you don't over-cook the cabbage, since you can enjoy the flavor better. ♪If you're using regular main-season cabbage, I think it's best to julienne it finely. Recipe by rie-tin

I love yakitori.I like to eat it sometimes with different sauces other than the usual soy-sauce based one.If you brush either ume-mayo or wasabi-mayo sauce on the chicken at the beginning it will get burned, so brush it on halfway through cooking or only at the very end. Recipe by Arikan

I bought some fresh wasabi greens directly from the producer.I wanted to come up with a recipe that was easy and could be enjoyed as a hot stir fry or a chilled vegetable side dish.Wasabi greens are part of the mustard green family. It's packed with beta-carotenes and vitamin C.If you are bothered by the bitterness and spiciness of the wasabi greens, blanch quickly before stir frying.If you want a richer flavor, use butter instead of vegetable oil.Stir fry as quickly as possible over high heat after adding the wasabi greens to retain the crispy texture. For 3 small servings. Recipe by Recoty