I cooked my two favorite ingredients, squid and Japanese leek, with oyster sauce and mayo. It turned out to be a delicious dish! Since my family loved it so much, I posted the recipe here!Scattering some shichimi spice gives the dish a grown-up flavor! It's great as an appetizer to enjoy with drinks.The key is to add everything except for the oyster sauce into the frying pan and mix lightly before heating. Recipe by Donpintan

Broccoli coated in crab sauce may seem like standard fare, but the Weipa chicken stock gives it an extra punch that makes it go well with rice.The saltiness of the canned crab meat may vary depending on the brand, so please adjust the amount of salt and chicken stock to taste. For 2 servings. Recipe by Satomi0421

I uploaded my Japanese leek and salt sauce that I use for many dishes.When you season your dishes with this sauce, do not forget to sprinkle some cracked black pepper on top.The sauce is delicious on chilled tofu. (It will turn out Chinese-style) Recipe by Hokkori-no

I think that vinegar dishes taste great in the summer. I substituted the sesame oil from the cucumber vinegar dish that I normally make with mustard, and made a Chinese-style version.Make sure to check the flavor before serving it. Add salt if it is weak, or add a little water if it is too strong. It also tastes great if you substitute mustard for julienned or grated ginger. Recipe by Iku..

Our family loves leek-salt sauce with yakiniku (grill or griddle cooked meat) than soy sauce based sauce. The leek-salt sauce they serve at yakiniku restaurant we frequent is so delicious, and seemed easy to recreate, so I tried making it myself. It goes well with chicken karaage (deep fried chicken), so I tried it with thinly sliced pork that was on sale. I also recommend it with crispy chicken skin.I had a lot of oil so I deep fried the meat this time, but you could shallow fry in a frying pan instead. You can coat the meat with potato starch, but if you add rice flour it will be really crispy.The sauce is perfect with stir fried or grilled meats too! Recipe by Recoty

I made this with canned crab that I received as a gift.I tried stir frying the raw bok choy first, but blanching it is better as it cooks quickly and the flavor's mild.I've also made this dish with broccoli instead of bok choy.Be careful not to overcook the bok choy in Step 2. Recipe by kako*

This is a namul sauce that I make whenever I have a lot of Japanese leeks. I started making it to mix with steamed chicken and chicken ham, or to sprinkle on top of them, but you can use it in many different dishes.The Japanese leeks become wilted after letting them rest for a while, and they make the sauce soft and thick. Recipe by Mimato

I messed up when cooking some rice and it didn't taste very good. So I turned it into crispy rice with ankake to disguise it.Of course, if you have delicious freshly cooked rice, you can use it with this dish as-is.Mix the ingredients together before adding to the frying pan so that you don't have to worry about burning anything.You can use any meat or veggies that you have in your fridge!!For the yakisoba version, I used pork instead of beef, Chinese garlic chives instead of snow peas, and I forgot to add the carrots and shimeji mushrooms. Recipe by Mine neko

Earlier, I posted a recipe on Kanikama (imitation crab sticks) with Welsh onion sauce, but I also recommend this recipe. The taste is suited to men and women of all ages. The interesting texture also makes it a fun dish.To help consume the bumper-crop of daikon (white radish) leaves harvested from my father-in-law's garden, I also used daikon leaves. Try this out when your store-bought daikon comes with the leaves. Recipe by ayureo

We had crab for dinner one night, so I used the leftovers to make this fried rice the next day. Recipe by yamita

I had some tofu and crab stick that were nearing their best-by dates, so I made this and it was a hit.If you are using umeboshi plums, chop them into a paste with a knife. This recipe is delicious chilled in the refrigerator and served over rice. My family likes this with plenty of ume plums and crab stick. Recipe by Akkorin mama

I received lots of Chinese cabbage from my parents. It's easier to eat a lot of it if it's simmered, so I came up with this dish.Thoroughly mix the katakuriko with water before adding to prevent lumps. Recipe by *:ayumi:*