All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.

2017-08-18

Chabukusa, matcha-aji / crepe wrapper cake, matcha flavor

Also called tsuyabukusa or fukusa, this little cake tastes similar to everyday dorayaki or taiyaki. The sea sponge look is not just unique; the air pockets lighten the cake's chewy texture. With this matcha version, the delightful aroma of green tea fills your mouth as you take a bite.

This is fun to make. The batter you spread on the hot pan quickly produces air bubbles, which you gently rub or touch with paper or cloth to open up and make craters.  Keep the heat level relatively high for the best bubbling results.



1 cake (1/5 of recipe):
110 calories; 3.2 g protein; 1.0 g fat; 21.5 g carbohydrate; 19.8 g net carbs; 23 mg sodium; 21 mg cholesterol; 1.7 g fiber

2017-08-14

Koyadofu to kinoko no raapu-fu / freeze-dried tofu and mushroom larb salad

Zesty, sweet and salty. Commonly made with meat or fish, this is a vegetarian-friendly Thai larb (with fish sauce). Freeze-dried tofu has a sponge-like texture and soaks up the tasty seasoning. Mixed with umami-packed mushrooms, this filling dish works as a starter or even a quick bite when feeling hungry. Cilantro and mint provide a pungent, tangy and fresh note to complete the melody.  



1/6 of recipe:
60 calories; 4.0 g protein; 3.3 g fat; 4.8 g carbohydrate; 3.3 g net carbs; 84 mg sodium; 0 mg cholesterol; 1.5 g fiber

1/4 of recipe:
90 calories; 6.0 g protein; 5.0 g fat; 7.2 g carbohydrate; 5.0 g net carbs; 126 mg sodium; 0 mg cholesterol; 2.2 g fiber

Whole recipe:
362 calories; 24.2 g protein; 19.9 g fat; 28.8 g carbohydrate; 20.0 g net carbs; 5.6 mg sodium; 0 mg cholesterol; 8.8 g fiber

2017-08-12

Nasu to myoga no misoshiru / miso soup with eggplant and Japanese ginger buds

A summery pairing of eggplant and myoga ginger buds! Eggplant goes really well with miso. In this soup, fresh myoga gives a zesty punch. Eggplant skin tends to become dull when cooked in soup; add eggplant while dashi is vigorously boiling to retain its beautiful purple tone.



1/2 of recipe: 
30 calories; 1.9 g protein; 0.4 g fat; 5.1 g carbohydrate; 3.4 g net carbs; 248 mg sodium (with reduced-sodium miso); 1 mg cholesterol; 1.7 g fiber

2017-08-10

Myoga no amazuzuke / Japanese ginger buds marinated in sweetened vinegar

Myoga buds naturally turn pinkish in vinegar. Often served as a colorful little companion to grilled fish in summer, these pickles are also tasty when added to steamed or sushi rice, noodles, and grilled or fried vegetables such as eggplant.


Whole recipe (solids):
29 calories; 1.3 g protein; 0.1 g fat; 12.0 g carbohydrate; 5.6 g net carbs; 47 mg sodium; 0 mg cholesterol; 2.9 g fiber

1 medium-large myoga (1/5 of recipe):
6 calories; 0.3 g protein; 0 g fat; 2.4 g carbohydrate; 1.1 g net carbs; 9 mg sodium; 0 mg cholesterol; 0.6 g fiber

2017-07-22

Pootabera no piza pan / portabella pizza pastry

A spin-off from a piroshki-style savory pastry creation. Replacement of all whole wheat flour with oat flour and butter with olive oil for the dough results in a lighter and crispier crust, which can be half-baked and frozen for later use. Below, umami-packed tomato paste is used as an instant sauce, providing a tasty base for sauteed portabellas complimented by aromatic Gorgonzola and crunchy walnuts. Great for a lunch or snack.



1 pastry (1/10 pizza pastry dough recipe and 1/4 of topping recipe):
254 calories; 10.3 g protein; 13.0 g fat; 25.4 g carbohydrate; 21.0 g net carbs; 69 mg sodium; 6 mg cholesterol; 4.4 g fiber

1 pizza crust (1/10 dough recipe):
186 calories; 7.3 g protein; 7.7 g fat; 21.6 g carbohydrate; 18.1 g net carbs; 23 mg sodium; 2 mg cholesterol; 3.5 g fiber

2017-07-20

Okara tamago karee-aji to horenso, komatsuna no bataa-joyu itame / stir-fried spinach, komatsuna and egg with soybean pulp and curry, soy sauce butter flavor

A variation of leafy greens stir-fry with egg and soybean pulp. Flavoring with a small amount of soy sauce alone is not strong enough for some people, including Tom. While adding shiokoji salted rice malt or salt usually takes care of the issue, curry powder, a versatile spice, gives an instant appetizing boost without adding sodium. The spice also results in a meaty taste with the egg + soybean pulp mixture. 



1/2 of recipe:
97 calories; 5.8 g protein; 6.3 g fat; 4.4 g carbohydrate; 0.9 g net carbs; 102 mg sodium (with 50% reduced-sodium soy sauce); 120 mg cholesterol; 3.5 g fiber

2017-07-18

Endomame no hisui-bitashi / English peas marinated in light broth

Fresh English peas go into this ohitashi. The peas are very softly flavored here, so they work great as a garnish or as an additional ingredient in a number of dishes. When serving as is, add ginger (julienned, grated or juice) for a refreshing note or use a tiny amount of soy sauce.



Whole recipe (solids): 
117 calories; 8.5 g protein; 0.5 g fat; 19.1 g carbohydrate; 9.7 g net carbs; 31 mg sodium (with usukuchi soy sauce); 0 mg cholesterol; 9.4 g fiber