The expiration date on my aburaage was for the next day.So, I combined it with the komatsuna I had sitting in the fridge and stuck it in the microwave!It surprisingly came out pretty good.Adjust the cooking time based on your microwave. Recipe by Tomomaki0313

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

I wanted to use ingredients in the fridge to make something quickly.The key is to fry the eggs quickly in Step 2 so that they turn out fluffy.In Step 3, add komatsuna and stir quickly so that the garlic doesn't burn.Adjust the amount of salt because the oyster sauce and chicken stock may be salted already. For 4 servings. Recipe by kiki05

I wanted a quick and easy side dish.Letting it cool allows the flavor to soak in. Recipe by Potemarutaro

Since we're expecting a baby now, I try to eat a lot of komatsuna because it's full of nutrients. Ume helps boosts your appetite, so I added some of that, too.The excess water is squeezed out after boiling, then again after marinating in soy sauce; do a good job to squeeze all the extra moisture out!If you squeeze it out well, it won't get watery later. Recipe by Moepi

This is my family's regular simmered dish.The intensity of flavor depends on how much you simmer it. If you prefer a light flavor, simmer for a short time. If you like it strong, then simmer to reduce the sauce before adding the komatsuna. Recipe by Shampoo hat

It's been one of my favorite side dishes since childhood. My mother taught me how to make it.In Step 4, avoid discolouring the komatsuna by taking care not to overcook it. For 3 to 4 servings. Recipe by happy sky

I usually stock-up on the "Otafuku" okonomiyaki sauce in my fridge since they're great for any occasion. After trying out different kinds of sauces, this brand is my favor.The eggs absorb the marinade better if you chill them for a whole day. Recipe by 320coco

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

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

I made this quick marinated salad dish with sesame.If the sauce is too thick, add 1/2 tablespoon of chicken broth to thin it out. It will be easier to blend in. You can use spinach or other leafy vegetables instead of komatsuna. Recipe by Imoimo daisuki

The cookbook version of this recipe was too strongly seasoned, so I always season it my way now. The flavor is different every time. I wanted to remember how I make it, so I measured out the seasonings and wrote it down here.- I used light soy sauce because it makes the flavor of the dashi broth and the color of the komatsuna turn out beautifully. - I like that komatsuna doesn't have to be blanched because it doesn't have bitterness.- You'll get more water-soluble vitamins because the short cooking time keeps them from cooking off. This recipe yields enough to fill one small-medium sized bowl. Recipe by Kichiri-monja.