I love simmered kabocha squash, but I wanted to make a version that wasn't too sweet and could be eaten with rice.Microwave before simmering to reduce the cooking time and still have a tasty result.If you like this to be sweeter, add some sugar!Great when cold so it's nice in bentos. Recipe by Marichibi

When I was trying to figure out a way to cook kabocha, I was also making tsukudani-style stewed jako, so I wondered what it would be like if I mixed them together.This is very easy. I recommend it for people who don't like sweet simmered kabocha. Recipe by rinocojp

When we lived with my mother-in-law she would make this often.The flavor is stronger than store-bought stewed kabocha--a bold sweet and salty side dish that goes with rice.Ever since I learned how to make it, it's been a standard in our home.Adjust the amount of seasoning to taste depending on the size of kabocha. Heavy seasoning is better than light.Simmer until the kabocha glistens.As a general rule of thumb, I don't remove the skin--only where it's damaged. Recipe by moj

I came up with this recipe for one of my favorite vegetables to whet the appetite.The kabocha is heated prior to stir-frying, but be careful not to cook it for too long, or it will break when frying.Cook in microwave for approximately 3 to 4 minutes. Adjust to taste.String beans are optional... Recipe by nasubeam

First I tried to recreate something similar I had as a school lunch.Since then, this has been our favourite side dish.Try your favourite ingredients.(Like abura-age deep fried tofu, chopped chicken or konnyaku)After cooking leave it to cool in the sauce pan and the flavour will settle and become much tastier. For 4 servings. Recipe by Nacchi sencho

A budget recipe for lunch or dinner

Hello! It's been months I didn't post my recipe here. Finally, it's semester break! I can cook a lot this days 🌼This time is a simple dish which is easy and quick.#vegetables #homefood

I wanted to use hot but rich gochujang in Japanese style dishes.The estimate cooking time of the kabocha is about 2.5 to 3 minutes in a 500-600W microwave.Adjust the seasoning amount if you like. For 2 to 4 servings. Recipe by caramel-cookie

I thought of this recipe because I wanted to combine zucchini, an ingredient typically found in Western cooking, with Japanese-style cooking.If you crush these atsuage up a little while stir-frying, the flavors will blend better.I used 2x concentrated mentsuyu. If you're using the straight type then please increase the amount of soy sauce a little. Recipe by Raby

I love stir-fried yam with butter and soy sauce. I also added my favorite mushrooms.The tip is to cook the yam and mushrooms slowly over low-medium heat. If the heat is high, it will burn easily. Use your choice of mushrooms. For 2 servings. Recipe by Kinakorin

This is a simmered dish that my mother made when I was small. When I was young, I found it less appetizing because the green peas and aburaage were drenched in the color of the eggplants. Now this is the sort of Japanese flavor that makes me homesick when I am overseas. I tried to reproduce this nostalgic dish by asking my mother for instructions.1. Make sure to chop the eggplants into large pieces. They break apart and dissolve if they are too small.2. Stir-fry the green beans first so that the eggplants don't soak up too much oil.3. My mother's simmered dishes - like this one - uses high heat and needs to be flavored quickly, so make sure to check the amount of water in the pan occasionally.4. If the flavor is allowed to soak in too long, the color may become less appetizing. Recipe by PARNELL

Make burdock and konnyaku in to a rich tasting dish by stir frying.The point is to add sake, sugar and soy sauce in order, and mix them well. Finally pour the vinegar to complement. In my family, after serving for kids, I add the red chilli pepper for adults. Recipe by LaLaHappy1