I cut up the ingredients into small pieces so that the kids can eat it, and the results turned out great.Try to make it ahead of time if you can. If you let it cool down once the flavors will penetrate better and the dish will become more delicious. For 3 servings. Recipe by Shi-447

One whole daikon radish is just a little too big to use all at once isn't it?I thought of a simple recipe that can use any leftover daikon radish you have. I think it would also make a great side dish served with drinks.If you simmer the stir-fry for a short amount of time, the vegetables will have a crunchy texture. If you simmer for a long time, the flavors will soak in well. So do whatever you prefer.If you prefer it to be sweeter, you could increase the amount of mirin a little.If you like a rich flavor, try using pork belly. If you're worried about the calories, you could maybe try substituting the atsuage with firm tofu. Make sure to drain the tofu. For 2 servings. Recipe by Chimatsu

I had so many eggplant, so I decided to cook something. You'll be able to finish tons of rice with this!I edited some parts of the recipe to include the chopping for the eggplant. Recipe by Run mama

This is a side dish my mother use to cook for me.Slowly saute the onion with the tuna oil so that it absorbs the tuna flavour. Recipe by Rinjin

Whenever I run out of vegetables, I make this dish.It tastes best if you don't cook the cabbage too long to preserve the crunchiness! Recipe by Chibisakunyan

I heard that using canned tuna in the Okinawan stir-fry "Chanpuru" is delicious, so I tried it out.This easy dish only requires adding and cooking ingredients in a frying pan.Adding the chicken soup stock granules brings out the flavors! You could also use Weipa or umami seasoning. Recipe by Fukita nochieko

I was starving one day and wanted to eat something more interesting than regular natto and rice. So I used the things in my fridge to make stir-fried udon noodles.If you like stronger flavors, add a little more mentsuyu.This is a really easy and simple dish!It's delicious enough, but you can add more seasonings and change the taste and toppings to your liking! Recipe by Maa ani

I thought up a quick recipe I could make whenever I'm busy.Besides shimeji mushrooms, you could use king oyster mushrooms, maitake mushrooms, or really any type of mushroom. For 1 - 2 servings. Recipe by putimiko

I wanted a spicy rice dish accompanied with the crunch of daikon radish!!Make sure to thoroughly break apart the meat. * You could replace the ground meat with your your favorite cuts of meat (thinly-sliced pork, pork belly, etc.) Recipe by Ranmao

Stewing the daikon radish in the microwave saves time. You can also use simmered daikon, but I like the type that still has a bit of texture when you bite into it despite being soaked in the flavoring .I think this tastes better if you leave a bit of texture to the daikon radish when stewing, but soften them to your liking.I think the oil that comes out of the pork is sufficient, but add vegetable oil if it looks like it is going to burn.This tastes better with pork belly, loin, or any fatty meat is delicious. Recipe by mama deko.

Komatsuna contains more calcium than spinach, but my kids don't really like it. I made this to encourage them to eat more.The komatsuna will be easier to eat for kids if you boil it briefly. If you are just making this for adults, you don't need to do this.Don't cook it through too much, or you will lose the crunchy texture of the komatsuna and the fluffiness of the egg. Recipe by Kobutaraifu