The eggplant miso stir-fry I had as an appetizer at a soba shop was so delicious, so I tried recreating it.-In Step 3, be careful not to burn the ingredients while simmering.-Adjust the amount of seasoning to taste.-Try adding bitter melon, green peppers, asparagus or pork for a tasty variation. Recipe by Isakochin

This is a family favorite.Stir-fry slowly and patiently. Add some oil if there's not enough.The oyster sauce is used as a hidden flavor. You can omit it, but the flavor will be richer with it. You can add garlic to taste if you like. For 3 to 4 servings. Recipe by mmmmmio

I got a large amount of autumn eggplant and myoga ginger from my neighbor. I often make simmered eggplant with a moderate firmness that isn't too thick. When I changed the amounts it turned out like this.Work quickly so that the fragrance of the myoga ginger remains.Because the eggplant is lightly boiled, it isn't necessary to use as much oil as usual to remove the bitter taste. (You can also place the eggplant in water and heat in a microwave.)Adjust the amount of stir-frying oil and soy sauce according to your preference. Recipe by Kechauru recipe

A marinated Japanese leek dish I had at a veggie restaurant once was so delicious, I wanted to come up with my own easy version using ponzu.Since I love leeks in the winter when they're in season, I make a huge amount and keep a stock of this dish in the fridge.It's best if you sprinkle on a generous amount of Krazy Salt.Use the leftover marinade as dressing for salads or carpaccio. Recipe by Azuki milk

I made a summery simmered dish using my favorite eggplants and myoga ginger.If you over-boil the eggplants they'll become very limp, so please watch them.By shredding the eggplants with your hands, the flavors penetrate them a lot better!!Please be sure to chill this dish before serving! Recipe by Shakuzou

I recreated a dish I often used to eat when I was younger. Recipe by Mamakura

The leek were cheap, so I made this to eat up lots of it.-When sautéing the white parts of the leek, flip over when they've browned.Step 3: Take care to stir lightly to avoid falling apart.-The whole amount is seen dished up in the photo. Even a single person could finish it all. For 1 to 2 servings. Recipe by Yukipekopoko

Japanese Eggplant is really tender and mild.Because of its mildness and the soft texture, it is so versatile for many different kind of cooking.Have you ever tried this really tender and juicy Eggplant that absorbed the dashi?This is a recipe for Eggplant lover to love Eggplant even more, and Eggplant hater to start loving Eggplant.This is good when it's warm or cold.When you want to eat cold, then please make sure the Eggplants are stored in Dashi skin side down to prevent discoloration.

I had an instant miso soup version of this and tried replicating it.Stir fry the eggplant until softened.If you prefer it spicier, season with more gochujang. It might also be good with doubanjiang as well. Recipe by Pukuttopukumaru

We got a huge amount of eggplants given to us, so I had to think up some recipes to use them up.I think in this season, warm dishes are kinder to our bodies. Don't let your insides get too chilly!Choose eggplants that don't have black seeds, if possible. ♪Cook the eggplants until well browned.To enjoy the umami of the eggplants to its fullest, don't let the sauce get too salty. It can be on the sweet side.Adjust the sugar to your taste! Recipe by inyako

I won grain vinegar at a contest, and so I thought of a simple recipe to use the vinegar and made this.I don't really have any. You can make this with pork, beef, or chicken. Recipe by Chibato

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