I wanted to make yulinchi, a Chinese oil-doused chicken dish, but I've gained weight so I went with a healthier dish instead.An inexpensive, healthy and filling dish. Recipe by Asamato

I came up with this recipe to add some bulk to chikuwa for a side dish.It's so easy, there's nothing much to it. For 4 servings. Recipe by Kyoku

I wanted to make something with the ingredients I had in my fridge and came up with this recipe.Please adjust the amount of yuzu pepper paste depending on the saltiness of your yuzu pepper paste. I didn't add mayonnaise when I uploaded this recipe, but I discovered that adding a small amount of mayonnaise made this dish more tasty. Recipe by Yukirinrin

I made this Mapo Noodle dish with added atsuage when I was hungry for Japanese flavors.Add the chives last so they retain their texture.The flour on the meat thickens the liquid.This is delicious even without the doubanjiang paste. Recipe by Juri- mama

My mother used to make this for me when I was living back home before getting married.She would usually season it with soy sauce and mirin, but when I made this variation with yakiniku sauce, my kids loved it. I've been making this with yakiniku sauce ever since.It looks prettier if you wrap up the chikuwa so that the inside white part faces out.When you're making this for bentos, you can cut down time in the morning if you work until step 4 the night before. For 4 servings. Recipe by sumirenohana

There are many varieties of meat wraps, but I thought the red from the carrots and the white from the hanpen fish cakes would look pretty together.Dusting the meat with flour makes it easier to stick. Recipe by Cherry mama49

All you need is a block of firm tofu in the fridge, to enjoy this super-delicious, freshly fried, and crispy astuage anytime.Drain the excess water from the tofu by setting a weight on top, as this will make the tofu firm and dense. This is the most important step of this recipe. By removing the excess water, the flavor of the atsuage will become richer. Recipe by UMA1001

Congratulations to Mt. Fuji in becoming a UNESCO World Heritage Site! Wasabi-zuke, shirasu (young sardines), Sakura shrimp, clementines, and tea are all regional specialties of Shizuoka. I wanted to pack lots of Shizuoka's delights into this hearty bento.I used Shizuoka's wasabi-zuke rolled in pork and deep-fried it. They have a rich taste, so are good even after they cool; making them well-suited for bento. Recipe by Asaemon

This is a standard dish in my house.The dish in the top picture was made with silken atsuage.Microwaving it in Step 1 saves a lot of time.Cook on both sides in Step 2.You can add leek or bonito flakes in Step 4 too. Recipe by Yuuyuu0221

I thought miso sauce would go well with atsuage, so I made this stir-fry. I wanted to add some green vegetables for color, so I used some green peppers that I had in the refrigerator. I ended up with this dish, which goes really well with rice.The miso sauce will spatter out of the pan, so try to quickly cook it up.The ginger is for fragrance, so you can discard it before serving.If you don't like green peppers, you can substitute it with your choice of mushrooms, such as king oyster, or lotus root and it will still be delicious. Recipe by Mimosa

I love atsuage, so I came up with this recipe.Step 1: Don't heat it for too long in the microwave.Step 2: This doesn't use oil, so please move it around while cooking.Silken tofu tastes better than firm because it's softer. For 2~3 servings. Recipe by Yuuyuu0221

I had a bunch of chrysanthemum greens that were harvested in the countryside. It's so easy and yet fancy. A magic recipe that makes this simple recipe look so complicated. Also good to pack in bentos.Nothing really - it's so simple. Sprinkling soy sauce on the chrysanthemum greens and maitake on Step 1 improves and sharpens the taste. You could use spinach instead. Or use pork instead of beef. Recipe by Yu-tantan