I came up with this dish since my kids needed something for their bento (they have a field trip tomorrow), and I had komatsuna in the fridge. But it ended up getting eaten up at dinner.A hint of mayonnaise when making sesame dishes melds the flavors and gives a nice touch. By adding corn, crabsticks, or tuna, you can transform it into a colorful and tasty dish. Add plenty of mayonnaise for the kids!! They'll eat it right up! Recipe by Kobayan@aguri

I tend to buy too much mizuna and often have a lot left over. Since it wilts quickly, I came up with this recipe to use it up.This recipe calls for whole roasted sesame seeds, but if you can also use ground sesame seeds to make it easier. Recipe by Nanaiku

I've been grappling with tasty ways to consume a large amount of komatsuna that my farmer friend gave me.When I tried fixing a dish of it with my favorite chikuwa, sesame seeds, mayonnaise, and soy sauce, it turned out great.The time it takes to prepare this dish depends on your particular microwave and the amount and condition of the vegetables you use.Please keep and eye on the microwave while preparing this dish, and adjust the cooking time accordingly.Adjust the seasoning to taste. Recipe by Plus Nine

My husband is Korean. I adapted a recipe I learned from my mother-in-law when we were living in South Korea (they make it with spinach. Komatsuna is not sold there apparently).Namul made with leafy greens is the most standard type of namul eaten in Korean families. It's easy and delicious, so I make it a lot.My mother in law used plastic gloves for this, but I used a plastic bag to save on washing up.In South Korea they boil the greens whole, squeeze them out and cut them up later. (Small spinach leaves are sometimes removed from the stems, boiled and eaten on their own.) Recipe by sarahkawa

I thought this up when I wanted one more vegetable-based side dish. The kids loved it. Unfortunately, the price of greens has recently shot up (=_=) so it's been a while since I've made it. When the I can get a good deal, I want to make this again.In Step 4, the photo shows this dish garnished with ham. The juices from the ham enhance the flavor.This dish doesn't take much time; once the seasonings are added sauté briefly.When serving guests, try adding seafood instead of ham. Recipe by Kuserare-to

It's good for you to use seasonal vegetables with this sesame dressing!

I measured the ingredients I use for the cucumber with sesame seeds I make all the time to turn it into a proper recipe.I removed the seeds from the cucumber to enjoy its crispy crunchy texture, but you can omit that step if you like. Recipe by Snow*Love

I was lured by the 100 yen komatsuna...I used 1/2 a bunch for a refreshing salad and the other 1/2 for a rich namul!Our family's namul is made using Chinese soup stock, pepper, and sesame oil. The artificial flavoring really does its stuff.When seasoning, dissolve the Chinese soup stock granules completely before adding the sesame oil to blend the flavors evenly.The lemon juice is optional (it adds a refreshing touch), but I recommend plenty of pepper.I use Ajinomoto brand Chinese soup stock granules. For 4 servings. Recipe by moj

Okura with sesame paste is my favourite side dish.

My husband doesn't eat a lot of veggies, but loves having a whole bunch of spinach with mentaiko mayonnaise. I figured I should give this komatsuna version a shot.Make sure to squeeze out all the excess water from the komatsuna.Adjust the mentaiko or seasoning amounts to taste.Also season with salt, pepper, and a little sugar, to taste. Recipe by Yagirinonegichan

This is something I make when daikon radish is on sale.The only seasoning needed is soy sauce. If the daikon radish is too pungent, sprinkle with vinegar, and let it sit (for about 30 minutes to about an hour). The bitterness will pretty much disappear. Recipe by Pukuttopukumaru

I wanted to make a salad with this season's chrysanthemum leaves and enoki mushrooms.Use a generous amount of ground sesame seeds. Recipe by Marimy