Shio-kombu, that is Japanese salted kelp.

For 2

Carrot: 1
Salted kelp: a pinch

How to cook

1: Cut a carrot into pieces, about 5-6mm wide and 5cm long, and boil them lightly.
2: Only mix boiled carrots with salted kelp.

Tastes also good when cold.

For 2 to 3s

Ground chicken: 200 grams
Tofu (firm): 1/2
Starch: 2 tablespoons

A
Soy sauce: 2 tablespoons
Mirin (sweetened cooking liquor): 3 tablespoons

How to cook

1: Put ground chicken, tofu, and starch into a bowl and mix well.
2: Divide to 12 to 16 pieces, and round them to make balls.
3: Heat a pan with cooking oil, and grill chicken-Tofu balls for about 3 minutes for each side.
4: Add A and heat them a bit more.

Enjoy natural sweetness of pumpkins.

For 2 to 3

Pumpkin: 1/4 (about 500 gram)
Katsuobushi: a handful
Water: 1 cup

*A
Sugar: 1 tablespoon
Mirin (sweetened cooking liquor): 1 tablespoon
Soy sauce: 1 tablespoon

How to cook

1: Take out seeds out of a pumpkin, and cut it to 3cm pieces.
2: Heat pumpkin pieces, water, Katsuobushi in a pot.
3: When boiled, add A. Use a paper towel as a lid and cook for 10 to 15 minutes with medium heat till water reduces to about 1/3.

Go with rice or even breads.

For 2

Boneless chicken thigh: 300 grams
Salt: 1 teaspoon
Minced garlic: 1 teaspoon
Potato: 3
Onion: 1/2
Carrot: 1/2
Cooking oil: 1/2 tablespoon
Black pepper: a pinch

How to cook

1: Cut chicken, potatoes, onions, and carrots into bite size pieces. Then mix chicken with salt and garlic in a bowl.
2: Heat the cooking oil in a pot, then add chicken and stir. When chicken is lightly cooked, drain excess oil, add potatoes, onions, and carrots and keep stir-frying.
3: Pour water into the pot to cover all ingredients, put the lid on, and keep boiling till all vegetable are soft (about 20 minutes). Remove the lid, keep boiling till water is almost gone. Add black pepper when all cooked.

Easy to cook, happy to eat

For 2

Boneless chicken thigh: 250 grams
Garlic sprout: 1/2 sheaf
Enoki mushroom: 1 pack
Onion: 1/2
Starch: 1/2 teaspoon (mix with 2 teaspoons of water)

*Miso sauce
Miso: 2 tablespoons
Soy sauce: 1 tablespoon
Sugar: 1 tablespoon
Sesame oil: 1 teaspoon
Minced garlic: 1 teaspoon
Sesame seed: 1 tablespoon

水溶き片栗粉…片栗粉小さじ1/2＋水小さじ１

How to cook

1: Cut garlic sprouts, chicken into bite size pieces, enoki mushrooms to half, and slice onions.
2: Mix all ingredients for Miso sauce in a heatproof bowl, then add chicken, mushrooms, garlic sprouts, and onion, stair a few times. Use plastic wrap to cover the bowl, then put it in a microwave (700W) for 6 minutes.
3: Remove the plastic wrap, add starch, microwave it 1 more minute.

It pairs well with steamed rice.

For 2

Thin sliced pork belly: 80 grams
Eggplant: 2
Green pepper: 3
Minced garlic: 1/2 teaspoon
Minced ginger: 1/2 teaspoon

A (mix following ingredients)
Miso: 1 tablespoon
Soy sauce: 1/2 tablespoon
Sugar:1/2 tablespoon
Sake (cooking liquor): 1/2 tablespoon
Water: 3 tablespoons
oil: 1 tablespoon

How to cook

1: Cut eggplants, green peppers, and pork belly.
2: Heat the oil, garlic, and ginger in a pan with medium heat. Once it’s flavored, add pork belly.
3: When pork belly is lightly cooked, add eggplants, and keep stir-frying. Then add A when eggplants are softer, turn up the heat to medium.
4: Once A is boiled, add green peppers then stir a bit more.