I thought up this recipe as a bento filler.If you tie the chikuwa too tightly, they'll break, so be gentle. Recipe by Bu-nyanm

I wanted to make something tasty, fast, and cheap.Listen to the band Kyari Pamyu Pamyu as you make this. Recipe by Kojima ponsuke

This is a cucumber version of my popular "Easy Spinach and Chikuwa with Mayonnaise and Ponzu".I tried adding more ground sesame seeds to increase the flavour.My 1-year-old son won't eat fresh vegetables, but he loves this and eats it all up.Make sure you squeeze out the cucumber well! Recipe by Yusase mama

I made this recipe because I got rather tired of normal chilled tofu. I love the combination of scallions, mayonnaise and ponzu.If you're watching your weight, use a low-cal mayonnaise. You could replace the ponzu for the mentsuyu. Recipe by Piyokonoshokutaku

I made this with things I already had in the refrigerator when I thought I needed one more item for dinner.Adjust the amount of vegetables you use to your liking. The vegetables are very hot just out of the microwave, so be careful. If you're having this as a hot salad, warm the bowl over hot water for a while, it will be even hotter and nicer. Please adjust the microwaving time according to your liking. For 2-3 servings. Recipe by John Lee Cooker

I often cook stir fried meat and vegetables with mayonnaise and soy sauce.But I wanted to add a zesty taste, so I added ponzu sauce. It goes really well with mayonnaise.Add extra salt and pepper or ponzu sauce according to your taste. Recipe by Puyoringo

I wanted to do a whole series of recipes using mayonnaise and ponzu sauce.Fry the potatoes slowly until they are cooked through completely. The ponzu sauce gets absorbed quite a bit, so be generous with it. Recipe by Bu-nyanm

This is prepared with my family's mayonnaise and ponzu flavor.Adjust the seasonings depending on the amount of ramps.This recipe is for a slightly salty finish. Recipe by Chamicyami

I made this with what I had in my kitchen and it turned out nicely.The taste will differ depending on the type of ponzu sauce you use, so adjust the taste with salt. I make this with yuzu ponzu. For 2 to 3 servings. Recipe by Momoyadare

My kids won't eat dried sweet potato, so I always end up with a bunch left over when we get them as gifts. I wanted to try to find a way of cooking them into meals to use them up. With this recipe, even my kids will happily chomp them down.You don't have to toast the dried sweet potatoes if you don't want to, but they will be hard, so be careful when cutting them. Other than mizuna, you can also use green peppers, green beans, or julienned cucumbers. Recipe by Heartful Kitchen Rei

I put some thought into the combined flavoring ingredients to mask the raw flavor of the mushrooms.The pork is coated with katakuriko to make it juicy. It tends to stick to the frying pan, so use a generous amount of oil and separate it with your hands when adding to the pan to stir-fry.Adjust the amount of seasoning ingredients to taste. For 4 servings. Recipe by Atorie sara

I made my husband'a favorite mayo-ponzu on a hot day when we have no appetite.Scum will rise to the surface, so make sure to skim it off. If you have reservations about boiling the pork and shimeji mushrooms together, then boil them separately, and add together afterwards. Recipe by Chiton