How to store vegetables
3 Reasons You Throw Away Your Vegetables
How to use half a cabbage without leaving any behind
Three delicious meals made with leftover vegetables
How to use this book
*column Basic tools to help you utilize leftover vegetables

Chapter 1: Mixing vegetables and using them without leaving any behind

-7 kinds of vegetable mix

Cabbage & Carrot Mix
Cabbage & Carrot Mix and Shrimp Lemon Mayonnaise Salad
Okonomiyaki-style stir-fry of cabbage and carrot mix

Cabbage & Paprika Mix
Korean salad made with cabbage and paprika mix
Chinese-style rice bowl with cabbage and paprika mix

Mu & Man-ga-dak Mushroom Mix
Salmon and radish yuzu salad
Miso Stew with Radish & Mushroom Mix

Celery & Onion Mix
Chicken and Vegetable Marinara
Celery & Onion Mixed Dried Tuna

Turnip & Broccoli Mix
Tot Salad with Turnips and Broccoli
Im Yeon-su and Vegetable Cheese Stew

Lotus root & burdock mix
Japanese salad with lotus root and burdock chips
Stir-fried lotus root, burdock, and garlic

Sochochae & Shiitake Mushroom Mix
Stir-fried cauliflower and shiitake mushrooms with mayonnaise and Worcestershire sauce
Olive Oil Soy Sauce Pasta with Licorice and Chicken Breast

3-seasoned vegetable mix
Burdock & Carrot Mix
Onion & Pumpkin Mix
Cabbage & Green Onion Mix

Burdock & Carrot Mix
Walnut Ginpira with Burdock and Carrot
Tatsuta fried with burdock and carrots

Pumpkin & Onion Mix
Sabji with pumpkin and minced meat
Curry Cream Gratin with Butternut Squash

Cabbage & Green Onion Mix
Kimchi soup with cabbage and green onions
Cod and Cabbage Stew Seasoned with Salt and Ginger

*column Simple pickling and pickling recipes

Chapter 2 Vegetables that wither quickly

-Let's make and save it as a 'side dish'
Lettuce oil salad/lettuce salt pickle
Pickled bean sprouts in mentsuyu/pickled bean sprouts in miso sauce
Oil coating of soju vegetables/blanching soju vegetables
Cucumber salted and seasoned with salt
Cooking green asparagus
Chives pickled in soy sauce
Celery Salt and Lemon Salad

lettuce
Grilled Lettuce with Meat Sauce
Super Easy Salad with Lettuce and Bacon
Lettuce salad with warm anchovy dressing
Lettuce Oil Salad Application Recipe
Stir-fried lettuce and crab meat with Worcestershire sauce
Lettuce and seaweed salad
Lettuce Pickle Application Recipe
lettuce salad
Lettuce Salad Kimbap

host vegetable
Eggs and bean sprouts topped with chili sauce
Fried hosta greens
Recipe for pickled hosta greens in mentsuyu
Fried tofu and bean sprout ankake
Stir-fried hosta greens and pea sprouts
Recipe for seasoned hosta greens with miso sauce
Miso Butter Rice with Hosta Vegetables and Salmon
Chinese-style pickled hosta vegetables

lawsuit
Stir-fried Chinese Cabbage and Corn with Garlic Butter
Chicken and Vegetable Soy Milk Cream Stew
Recipe for applying the oil coating on the radish
Instant Soup with Liquor Vegetables
Stir-fried pickled radish and pollack roe in the microwave
Blanched Socho Vegetable Application Recipe
Bacon-wrapped soy sauce
Salad with natto and soybeans

cucumber
Pork Shabu Shabu and Pounded Cucumber Salad
Udon topped with grated cucumber and tuna
Cucumber and Ginger Salad Recipe
Seaweed, cucumber, and ginger salad
Super Easy Majestic Sushi

green asparagus
Stir-fried squid and asparagus with salt
Grilled asparagus and pickled fish cakes
Cooked Asparagus Application Recipes
Asparagus Cocotte Quiche
Asparagus and Bacon Tartine

chives
Chive and Egg Stir-fry
Pork and Tofu Stew with Chives
Chives Soy Sauce Pickled Recipe
Braised chicken with chives and soy sauce
Pork and Chive Fried Rice

celery
Stir-fried Celery Noodles with Salt
Mayonnaise Ponzu Salad with Celery and Scallops
Celery Salt and Lemon Salad Recipe
Ethnic soup with clams and celery
Bagel Sandwich with Celery and Salmon

*column Making lunchbox side dishes with leftover vegetables

Chapter 3 Vegetables that are easy to forget about after buying them

-Let's make it into a 'side dish' and save it!
Tomato Fresh Salsa
Eggplant Microwave Steamed
Blanching broccoli
Pumpkin Curry Mash
Cabbage Honey Coleslaw
salted cabbage
Lemon radish salad
Roasted Paprika Marinade
Mushroom Mix Soy Sauce Stew

tomato
Japanese Caprese
Pickled Tomato and Ginger
Tomato Fresh Salsa Application Recipe
Sauteed Imyeonsu with tomato sauce? Cold pasta tossed with avocado and salsa

egg plant
Eggplant Teriyaki Rice Bowl
Eggplant miso stew
Eggplant Microwave Steamed Recipe
Eggplant greens
Turkish Yogurt Dip with Eggplant

broccoli
Green Sauce Penne with Broccoli
Chinese-style steamed broccoli and cod
Blanched Broccoli Application Recipes
Broccoli Shrimp Salad
Broccoli Sesame Miso Salad

pumpkin
Microwave steamed pumpkin
Butternut Squash Cheese Grill
Pumpkin Curry Mash Application Recipe
Curry Mayonnaise Salad with Butternut Squash and Raisins
Pumpkin Potage

cabbage
Sesame Miso Ssamjang
Boiled Cabbage and Tuna Salad
Cabbage Honey Coleslaw Recipe
Cabbage and Sausage Sauerkraut
Cabbage Hot Sandwich

napa cabbage
Beef and Cabbage Sukiyaki Stew
Cabbage Caesar Salad with Cheese
Pickled Cabbage Application Recipes
Cabbage and Jasai salad
Cabbage Udon with Umeboshi

radish
Braised mackerel seasoned with garlic and salt
No steak
Lemon Pickle Application Recipe
Vietnamese Baguette Sandwich
Raw ham and radish marinade

paprika
Paprika Tapas
Stir-fried paprika and sausage sauce
Roasted Paprika Marinade Recipe
Paprika Mini Pizzas
Octopus and Paprika Ceviche

mushroom
Foil-baked mushrooms and scallops
Stir-fried mushrooms, bacon, and cheese
Mushroom Soy Sauce Braised Mix Application Recipe
Tofu Steak with Mushroom Sauce
Soba dipped in mushroom soy sauce stew

*column Semi-dried vegetables & vegetable broth


Chapter 4 Vegetables that are easy to buy and leave unused

-Let's make and save it as a 'side dish'!
Microwave Steamed Potatoes
Carrot Mustard & Vinegar Salad
Pickled Onion Dressing
Sweet Potato Steamed in Microwave
Stir-fried burdock

potato
Cafe-Style Baked Potato
Stir-fried Potatoes and Beans with Curry
Microwave Steamed Potatoes Recipe
Aioli Potato
Eggs Benedict Potato Dish

carrot
Korean stir-fry with carrots and pork belly
Carrot Pot-au-Feu
Carrot Mustard & Vinegar Salad Recipe
Carrot Lafe Sandwich
Mediterranean-style marinade

onion
Onion rings
Steamed Whole Onions in Microwave
Pickled Onion Dressing Application Recipe
Salmon marinade
Pork Sauté with Onion Sauce

sweet potato
Sweet Potato Marmalade Stew
Stir-fried sweet potato candy
Sweet Potato Microwave Steamed Recipe
Sweet Potato Yogurt Salad
Sweet potato cheese pancake

burdock
Stir-fried burdock and pork miso
Deli Salad with Blanched Burdock
Burdock Stir-Fry Recipe
Delicious burdock salad
Burdock Ramen Flavored with Miso and Butter

Translator's Note
Browse by Material
supplement

I can't not buy it, and there are always a few vegetables left over
How can I enjoy it all, deliciously and without leaving anything behind?

Vegetarianism is always emphasized, but it is always a difficult task for modern people who are busy and eat out often.
Moreover, vegetables are ingredients that require a lot of work and are difficult to handle.
However, it is not something that stands out on the table like meat, nor is it something that can be stored in the freezer for a long time if leftover.
"Vegetable Scrap Recipes" introduces 110 delicious vegetable dish recipes that will help you eat 21 different vegetables without leaving any behind.
It features recipes from Etsuko Ichise, a Japanese culinary researcher who is active in magazines and television, with a focus on home cooking.


7 types of vegetable mixes, 3 types of seasoned vegetable mixes, and 15 types of side dishes
If you simply prepare leftover vegetables, they become easier to store and cook!

The greatest strength of this book is that it doesn't just introduce fresh vegetable storage methods or recipes, but also shows you how to store leftover vegetables by mixing or seasoning them to increase their shelf life, so you can eat them right away or use them in dishes.
It is a good idea to cut vegetables that go well together, such as cabbage and carrots, cabbage and paprika, celery and onion, lotus root and burdock, into similar sizes and put them in a ziplock bag to make a 'vegetable mix' (pages 22-25).
It is convenient to make a 'seasoned vegetable mix' by simply seasoning burdock, carrots, zucchini, onions, cabbage, and green onions (pages 40-41).
Lettuce can be pickled in oil or salt, chives can be pickled in soy sauce, and cucumbers can be pickled in salt and ginger to make side dishes that can be eaten right away or cooked (page 53).
Eggplants can be steamed in the microwave, radishes can be pickled in salt and lemon juice, and paprika can be stir-fried to make them easier to store and cook (page 84).

It can be completed in as little as 5 minutes and as long as 15 minutes.
110 Amazing Vegetable Recipes

With ingredients stored like this, you can prepare a decent vegetable dish in as little as 5 minutes or as long as 15 minutes.
Eggplants steamed in the microwave and wrapped in plastic wrap can be stored in the refrigerator for 3 to 4 days.
Here, if you mix radish greens, sesame oil, salt, and pepper, you have a complete eggplant salad. If you chop it and mix it with plain yogurt, olive oil, etc., it becomes a dip that goes well with baguettes (pp. 94-95).
If you blanch leftover broccoli in a small amount of salted water, you can store it in the refrigerator for 3-4 days or in the freezer for 2 weeks.
It is delicious as a salad with boiled shrimp, or as a side dish mixed with raw tofu, sesame seeds, miso, etc. (pp. 98-99).
In addition, this book contains 110 recipes that are perfect for busy mornings, tasty lunchbox side dishes, dinner main dishes, fancy guests' tables, or neat side dishes.

Small but full of sense
A recipe that turns supporting vegetables into the star of the table.

At the end of each chapter, there are four columns that cover tools to help you utilize leftover vegetables, making lunchbox side dishes, and semi-dried vegetables and vegetable broth.
For each vegetable, the appropriate storage method and the period in which it can be eaten fresh are indicated, and for each recipe, points to keep in mind when preparing ingredients or cooking are included.
At the end of the book, a detailed index of ingredients is included, making it convenient for both beginners who are just starting to cook and seasoned homemakers who are concerned about nutrition and balance.
"How can I enjoy vegetables without leaving any behind?" This is a question that every cook ponders. Let's explore the fundamental reasons why we end up throwing away vegetables with "Vegetable Scrap Recipes."
Let's develop the habit of using leftover vegetables.
If you've been throwing away vegetables because you didn't know how to properly store them or how to cook them, open this book.
With this book, let's enjoy the joy of transforming leftover vegetables, once a headache in the refrigerator, into the star of the table.