Kurumafu no katsudon / gluten cake cutlet rice bowl

While normal katsudon features pork cutlets as the main ingredient, this features cutlets made with gluten cakes. As gluten cake cutlets soak up the broth, they become very juicy and take on the texture of fatty meat, but without the actual fat of pork. This dish is filling even when served with a smaller portion of steamed rice, yet it does not overwhelm your stomach and leaves plenty of room to comfortably enjoy other dishes.

It is quick to prepare, if all ingredients are ready, so have other accompanying dishes or soup almost ready before starting to make katsudon, to ensure the optimal serving temperature.

1/2 of recipe (without steamed rice):
302 calories; 13.7 g protein; 17.0 g fat; 20.6 g carbohydrate; 15.1 g net carbs; 450 mg sodium (with 50% reduced-sodium soy sauce); 211 mg cholesterol; 5.5 g fiber; 413 mg potassium

1/2 of recipe (served with 110 g steamed rice [made with 1/3 180-cc cup dry rice]):
386 calories; 15.0 g protein; 17.1 g fat; 39.1 g carbohydrate; 33.4 g net carbs; 450 mg sodium (with 50% reduced-sodium soy sauce); 211 mg cholesterol; 5.7 g fiber; 428 mg potassium

1/2 of recipe (served with 170 g steamed rice [made with 1/2 180-cc cup dry rice]):
428 calories; 15.5 g protein; 17.2 g fat; 48.1 g carbohydrate; 42.4 g net carbs; 450 mg sodium (with 50% reduced-sodium soy sauce); 211 mg cholesterol; 5.7 g fiber; 435 mg potassium

Shishito to eringi, myoga no miso-itame / stir-fried shishito peppers, king oyster mushroom and Japanese ginger buds with miso sauce

Crispy shishito and myoga stand out in this small side dish, which offers the punch of red miso against the soft and chewy texture of eringi mushroom. To ensure crispiness of shishito and myoga, cook eringi on relatively high heat to prevent it from letting out moisture and making everything soggy.

1/2 of recipe:
36 calories; 2.0 g protein; 1.3 g fat; 5.7 g carbohydrate; 3.1 g net carbs; 81 mg sodium (with shoyukoji soy sauce rice malt made with 50% reduced-sodium soy sauce); 0 mg cholesterol; 2.6 g fiber; 252 mg potassium