tag:blogger.com,1999:blog-10946288658336677292024-03-14T02:15:15.291-07:00Recipes for TomOne day Tom will make Japanese food.necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.comBlogger1076125tag:blogger.com,1999:blog-1094628865833667729.post-20296382109134568102020-01-20T14:00:00.000-08:002020-01-20T14:00:07.343-08:00New Year's Day breakfast 2020<div dir="ltr" style="text-align: left;" trbidi="on">
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We started 2020 with a quiet New Year's Day meal.<br>
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As with other years, we had <a href="https://recipesfortom.blogspot.com/2013/01/ozoni-new-years-day-soup-with-rice-cakes.html" target="_blank"><i>ozoni </i></a>soup with rice cakes, <a href="https://recipesfortom.blogspot.com/2011/12/kuromame-no-fukumeni-lightly-sweet-soy.html" target="_blank"><i>kuromame </i></a>black soybeans, <a href="https://recipesfortom.blogspot.com/2012/01/datemaki-seafood-egg-roll.html" target="_blank"><i>datemaki </i></a>seafood omelet, <a href="https://recipesfortom.blogspot.com/2013/01/tataki-gobo-burdock-root-in-sesame-soy.html" target="_blank"><i>tataki gobo</i></a> burdock root in sesame vinegar dressing, <a href="https://recipesfortom.blogspot.com/2012/01/ebi-no-umani-prawns-in-light-soy-sauce.html" target="_blank">shrimp</a>, <a href="https://recipesfortom.blogspot.com/2012/12/surenkon-subasu-lotus-root-marinated-in.html" target="_blank">lotus root in sweetened vinegar</a>, <a href="https://recipesfortom.blogspot.com/2011/06/gindara-no-saikyozuke-grilled-black-cod.html" target="_blank">grilled <i>saikyo-zuke</i> black cod</a>, and so on. It was simpler than usual, mainly because the meal was meant to be for us only. No guests were involved this year, since my father passed away last fall.<br>
</div></div><a href="http://recipesfortom.blogspot.com/2020/01/new-years-day-breakfast-2020.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com2tag:blogger.com,1999:blog-1094628865833667729.post-5089765549765083472019-10-20T09:00:00.000-07:002019-10-27T07:40:05.660-07:00Biitsu beeguru / beet bagels<div dir="ltr" style="text-align: left;" trbidi="on">
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Confectionery sweet, according to my family in Japan. Pureed baked beet is added to the dough for a colorful hue. When made into bagels, the pureed beet has no earthy overtone that some people are not very fond of. Orange peel bits give a fruity note, which pairs well with beets. As with <a href="https://recipesfortom.blogspot.com/2019/05/keeru-to-kurumi-no-beeguru-kale-and.html" target="_blank">kale and walnut bagels</a>, these reddish bagels also are on the smallish side and have much less sodium than regular commercial versions.<br>
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<span style="color: #666666;">1 bagel (1/8 recipe; 75 g baked):</span><br>
<span style="color: #666666;">203 calories; 6.3 g protein; 0.9 g fat; 41.5 g carbohydrate; 38.1 g net carbs; 99 mg sodium; 0 mg cholesterol; 3.4 g fiber</span><br>
</div></div></div></div></div></div></div></div></div></div></div></div></div></div><a href="http://recipesfortom.blogspot.com/2019/10/biitsu-beeguru-beet-bagels.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com0tag:blogger.com,1999:blog-1094628865833667729.post-34837772598021451872019-10-17T21:00:00.000-07:002019-10-17T21:00:07.397-07:00Daikon to ika no misoni / daikon radish and calamari simmered in miso-flavored broth<div dir="ltr" style="text-align: left;" trbidi="on">
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The humble <i>daikon </i>takes on the flavor of calamari, becoming something gentle yet deeply aromatic. This is my mom's kind of dish, which I grow to like as I get older. While <i>miso </i>paste typically is the only main seasoning, modifying the dish to reduce sodium content by partially replacing <i>miso </i>with <i>sakekasu </i>sake lees, <i>kurozu </i>brown rice vinegar and <i>shoyukoji </i>soy sauce rice malt successfully results in a pleasantly mild flavor that lets you unwind after a busy day. If a bit of extra flavor is wanted, add grated ginger for a zesty punch or <a href="https://recipesfortom.blogspot.com/2011/05/spices.html" target="_blank"><i>taka no tsume</i></a> red chili pepper for picante heat. <br>
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<span style="color: #666666;">1/2 of recipe:</span><br>
<span style="color: #666666;">125 calories; 12.2 g protein; 1.3 g fat; 11.4 g carbohydrate; 10.1 g net carbs; 155 mg sodium (with 50% reduced-sodium soy sauce); 163 mg cholesterol; 1.3 g fiber</span><br>
</div></div></div></div></div></div><a href="http://recipesfortom.blogspot.com/2019/10/daikon-to-ika-no-misoni-daikon-radish.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com0tag:blogger.com,1999:blog-1094628865833667729.post-34439109241683350112019-09-19T05:00:00.000-07:002019-09-19T05:00:00.196-07:00 Nagaimo no acharazuke / Chinese yam pickled in spicy sweetened vinegar<div dir="ltr" style="text-align: left;" trbidi="on">
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By simply adding <i>taka no tsume </i>red chili pepper to sweetened vinegar, you have another standard marinade for pickles. Fresh <i>nagaimo </i>Chinese yam stays relatively crisp in the marinade, and by Day 2 it becomes a bit milder although still offering some crunch and piquant sensation. As the pickle name's origin -- <i>achar </i>-- suggests, it pairs very well with a number of cuisines beyond Japanese dishes.<br>
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<span style="color: #666666;">Whole recipe (<i>nagaimo </i>only):</span><br>
<span style="color: #666666;">60 calories; 2.0 g protein; 0.3 g fat; 12.9 g carbohydrate; 12.0 g net carbs; 2.8 mg sodium; 0 mg cholesterol; 0.9 g fiber</span><br>
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<span style="color: #666666;">1/4 of recipe (<i>nagaimo </i>only):</span><br>
<span style="color: #666666;">15 calories; 0.5 g protein; 0.07 g fat; 3.2 g carbohydrate; 3.0 g net carbs; 0.7 mg sodium; 0 mg cholesterol; 0.2 g fiber</span><br>
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<span style="color: #666666;">Marinade whole recipe (with <i>shiokoji</i>, erythritol and stevia):</span><br>
<span style="color: #666666;">32 calories; 0.2 g protein; 0.02 g fat; 5.3 g carbohydrate; 3.0 g net carbs; 98 mg sodium; 0 mg cholesterol; 0.02 g fiber</span><br>
</div></div></div></div></div></div></div><a href="http://recipesfortom.blogspot.com/2019/09/nagaimo-no-acharazuke-chinese-yam.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com0tag:blogger.com,1999:blog-1094628865833667729.post-30445915071831837802019-09-10T05:00:00.000-07:002019-09-10T05:00:19.510-07:00Tsusuna to atsuage no oisutaasoosu itame / stir-fried New Zealand spinach and deep-fried tofu with oyster sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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A quick stir-fry with <i>tsuruna </i>New Zealand spinach that takes advantage of aromatic oyster sauce to mask the vegetable's slightly earthy taste. <i>Atsuage </i>deep-fried tofu makes this dish somewhat substantial.<br>
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<span style="color: #666666;">1/2 of recipe: </span><br>
<span style="color: #666666;">109 calories; 8.3 g protein; 7.0 g fat; 3.1 g carbohydrate; 1.3 g net carbs; 102 mg sodium (with 50% reduced-sodium soy sauce); 0.04 mg cholesterol; 1.8 g fiber; 256 mg potassium</span><br>
</div></div></div></div></div></div></div></div></div><a href="http://recipesfortom.blogspot.com/2019/09/tsusuna-to-atsuage-no-oisutaasoosu.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com0tag:blogger.com,1999:blog-1094628865833667729.post-54457951784260353402019-09-05T05:00:00.000-07:002019-09-05T15:52:44.933-07:00Mabbuha / matbucha / stewed bell pepper and tomato salad<div dir="ltr" style="text-align: left;" trbidi="on">
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A bit fruity, sweet, sour and picante with a creamy texture. While it goes with many kinds of dishes, I like pairing it with an eggplant omelet for breakfast.<br>
This is a recent WOW dish for me, and something I make repeatedly to have on hand. Adapted from a recipe by <a href="http://ta-imebisu.com/" rel="nofollow" target="_blank">Ta-im</a>, an Israeli restaurant in Tokyo, published in <a href="https://r-tsushin.com/" rel="nofollow" target="_blank"><i>Ryori Tsushin</i> [The Cuisine Press]</a> May 2018 issue.<br>
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<span style="color: #666666;">Whole recipe:</span><br>
<span style="color: #666666;">309 calories; 6.4 g protein; 25.0 g fat; 34.5 g carbohydrate; 2.7 g net carbs; 287 mg sodium; 0 mg cholesterol; 10.7 g fiber</span><br>
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<span style="color: #666666;">1/6 recipe:</span><br>
<span style="color: #666666;">52 calories; 1.1 g protein; 4.2 g fat; 6.1 g carbohydrate; 2.7 g net carbs; 48 mg sodium; 0 mg cholesterol; 1.8 g fiber</span><br>
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<span style="color: #666666;">1/8 recipe:</span><br>
<span style="color: #666666;">39 calories; 0.8 g protein; 3.1 g fat; 4.6 g carbohydrate; 2.7 g net carbs; 36 mg sodium; 0 mg cholesterol; 1.3 g fiber</span><br>
</div></div></div></div></div></div></div></div><a href="http://recipesfortom.blogspot.com/2019/09/mabbuha-matbucha-stewed-bell-pepper-and.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com0tag:blogger.com,1999:blog-1094628865833667729.post-85680325308897324122019-09-02T10:00:00.000-07:002019-09-03T21:12:42.386-07:00Kabu no shinodamaki / Japanese turnip rolled in thin deep-fried tofu, simmered in broth<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Usuage </i>thin deep-fried tofu wrappers absorb the flavor of <i>dashi</i>-based broth and <i>kabu </i>turnip, and each bite fills your mouth with the tasty broth along with the almost creamy texture of <i>kabu</i>. The oil content of <i>usuage</i>, although reduced almost 30% in the prep process, gives this simple combination more than enough richness.<br>
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<span style="color: #666666;"><span style="color: #666666;">1/4 of recipe (without grilled <a href="https://recipesfortom.blogspot.com/2013/10/shishito-sweet-pepper-fushimi-togarashi.html" target="_blank"><i>shishito</i></a>): </span></span><br>
<span style="color: #666666;">29 calories; 1.4 g protein; 1.1 g fat; 3.1 g carbohydrate; 2.4 g net carbs; 142 mg sodium; 0 mg cholesterol; 0.7 g fiber </span><br>
</div></div></div></div></div></div></div><a href="http://recipesfortom.blogspot.com/2019/09/kabu-no-shinodamaki-japanese-turnip.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com0tag:blogger.com,1999:blog-1094628865833667729.post-91051617370374652072019-08-31T20:30:00.000-07:002019-09-03T21:13:08.878-07:00Dinner, August 29, 2019<div dir="ltr" style="text-align: left;" trbidi="on">
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My first real meal after saying goodbye to a wisdom tooth three days ago.<br>
Still nothing crunchy or tough to chew, but it had enough variation compared to my recent diet of <i>somen </i>noodles or rice and bean curry soup (all easy to eat with half a mouth).<br>
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<li><i>Gohan </i>/ steamed rice</li>
<li><i>Shishito no ebi-tsume tenpura, nira no hana no tenpura</i> / shrimp-stuffed shishito pepper tempura, garlic chive flower tempura</li>
<li><i>Yakinasu no surinagashi</i> / grilled eggplant soup with <i>myoga </i>ginger bud, <i>shiso</i> perilla leaves and cucumber flower</li>
<li><i>Nagaimo no achara-zuke</i> / pickled Chinese yam in spicy sweetened vinegar</li>
<li><a href="https://recipesfortom.blogspot.com/2019/09/kabu-no-shinodamaki-japanese-turnip.html" target="_blank"><i>Kabu no shinodamaki</i> / Japanese turnip and thin deep-fried tofu rolls in broth</a></li>
<li><i>Karashina to mini tomato no ohitashi</i> / mustard greens and grape tomatoes in light broth<br></li></ul></div></div><a href="http://recipesfortom.blogspot.com/2019/08/dinner-august-29-2019.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com0tag:blogger.com,1999:blog-1094628865833667729.post-64431406959339621772019-07-16T11:00:00.000-07:002019-09-01T13:31:36.741-07:00Petoraaru karei no yuanyaki / grilled yuan-marinated petrale sole<div dir="ltr" style="text-align: left;" trbidi="on">
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This is one of my favorite ways to eat white-fleshed fresh fish. The marinade is a simple mixture of soy sauce, <i>mirin </i>and <i>sake </i>in equal parts, which gives the fish a slightly salty sweet note. It is very good with somewhat fatty or sweet fish as well as sea scallops.<br>
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<span style="color: #666666;">1/2 of recipe (fish only, no condiment included):</span><br>
<span style="color: #666666;">112 calories; 19.6 g protein; 1.2 g fat; 7.3 g carbohydrate; 2.7 g net carbs; 210 mg sodium (with 50% reduced-sodium soy sauce); 44 mg cholesterol; 0 g fiber; 177 mg potassium</span><br>
</div></div></div></div></div></div></div><a href="http://recipesfortom.blogspot.com/2019/07/petoraaru-karei-no-yuanyaki-grilled.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com0tag:blogger.com,1999:blog-1094628865833667729.post-30730162976698177772019-06-08T17:00:00.000-07:002019-06-09T12:29:53.374-07:00Karashina no karashi-bitashi / mustard greens in mustard-flavored light dashi<div dir="ltr" style="text-align: left;" trbidi="on">
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A simple variation of a standard <i>ohitashi</i>, cooked vegetables marinated in light <i>dashi</i>. Among basic seasonings<i> </i>(soy sauce, salt, <i>sake</i>, <i>mirin</i>) for <i>dashi </i>for <i>ohitashi</i>, only soy sauce is chosen for this recipe to heighten the pungent aroma of <i>karashi </i>mustard.<br>
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<span style="color: #666666;">1/4 of recipe:</span><br>
<span style="color: #666666;">16 calories; 1.6 g protein; 0.3 g fat; 2.6 g carbohydrate; 1.0 g net carbs; 66 mg sodium; 0 mg cholesterol; 1.6 g fiber; 124 mg potassium</span><br>
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<span style="color: #666666;">1/2 of recipe:</span><br>
<span style="color: #666666;">31 calories; 3.3 g protein; 0.5 g fat; 5.1 g carbohydrate; 2.0 g net carbs; 133 mg sodium; 0 mg cholesterol; 3.1 g fiber; 249 mg potassium</span><br>
</div></div></div></div></div></div><a href="http://recipesfortom.blogspot.com/2019/06/karashina-no-karashi-bitashi-mustard.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com0tag:blogger.com,1999:blog-1094628865833667729.post-91626366452216873012019-06-03T21:00:00.000-07:002019-06-08T20:09:33.129-07:00Seiyo meshida to ebi no tosazu-oroshi-ae / lady fern fiddleheads and shrimp in bonito flake infused vinegar dressing with grated daikon radish<div dir="ltr" style="text-align: left;" trbidi="on">
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Grated <i>daikon </i>radish adds a slightly spicy, refreshing note to the dressing. Aside from taste, since <i>daikon</i>'s digestive enzymes work best when uncooked, adding grated <i>daikon</i> makes the dish a nice companion for something cooked with oil.<br>
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<span style="color: #666666;">1/2 of recipe: </span><br>
<span style="color: #666666;">54 calories; 8.8 g protein; 0.2 g fat; 3.9 g carbohydrate; 2.0 g net carbs; 150 mg sodium (with <i>usukuchi </i>pale soy sauce with standard sodium content and 50% reduced-sodium <i>koikuchi </i>regular soy sauce); 65 mg cholesterol; 1.9 g fiber; 215 mg potassium</span><br>
</div></div></div></div></div></div></div><a href="http://recipesfortom.blogspot.com/2019/06/seiyo-meshida-to-ebi-no-tosazu-oroshi.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com0tag:blogger.com,1999:blog-1094628865833667729.post-57109722563715905662019-05-04T21:00:00.000-07:002019-07-16T14:22:49.916-07:00Keeru to kurumi no beeguru / kale and walnut bagels<div dir="ltr" style="text-align: left;" trbidi="on">
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One of our bagels takes advantage of kale for a deeper flavor, which is especially noticeable when toasted, while toasting also intensifies the crunch of walnuts.<br>
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This is a variation based on a plain version I adapted from ChefSteps (<a href="https://www.chefsteps.com/activities/amazing-chewy-bagels-from-scratch" target="_blank">Amazing Chewy Bagels From Scratch</a>). In my adaptation, <i><a href="https://recipesfortom.blogspot.com/2013/01/shiokoji-salted-rice-malt.html" target="_blank">shiokoji </a></i>salted rice malt to lower sodium content also conditions the dough, making it softer and triggering a Maillard reaction due to its enzymes. For this reason, I do not use diastatic malt powder, which the original recipe lists as a key ingredient, but I do use non-diastatic malt powder for flavoring. Yet considering kale's effect of making the dough taste slightly "earthy and green," non-diastatic malt powder may not be needed at all in the recipe below. Until I experiment further, this is what appears at our table. These are smallish bagels packed with flavor.<br>
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<span style="color: #666666;">1 bagel (1/8 recipe; 74 g baked):<br>219 calories; 6.8 g protein; 4.3 g fat; 37.7 g carbohydrate; 34.8 g net carbs; 93 mg sodium; 0 mg cholesterol; 2.9 g fiber</span><br>
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Found both on the street and at specialty takeout & eat-in eateries, egg crepes with various fillings are one of the many breakfast choices in Taiwan. <i>Dan bing</i> with ham was my usual choice at an eatery near my work. The crepes presented here are adapted from <a href="https://www.sekaibunka.com/book/exec/cs/18329.html" target="_blank">a Japanese translation</a> of <a href="https://books.google.com/books?id=9-k3DwAAQBAJ&printsec=frontcover&hl=en&source=gbs_ViewAPI#v=onepage&q&f=false" target="_blank">a Taiwanese cookbook by Zhou Qingyuan (周清源)</a>. To lower sodium content, I skip the salt and use cold milk instead of cold water. Below is my current favorite combination with alderwood smoked salmon, a Pacific Northwest specialty, and Thai basil with a note of anise.<br>
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<span style="color: #666666;">Whole recipe (2 <i>dan bing </i>egg crepes with fillings, without dipping sauce):<br>533 calories; 22.9 g protein; 20.4 g fat; 59.7 g carbohydrate; 56.9 g net carbs; 269 mg sodium; 427 mg cholesterol; 2.8 g fiber</span><br>
</div></div></div></div></div></div></div></div><a href="http://recipesfortom.blogspot.com/2019/04/taiwan-fu-tamago-kureepu-dan-bing.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com3tag:blogger.com,1999:blog-1094628865833667729.post-33246643079717503762019-04-27T10:30:00.000-07:002019-04-27T10:30:09.356-07:00Gomoku ankake udon / wheat noodles with thickened soup and assorted ingredients<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Udon </i>often is mentioned as a good choice when feeling unwell. When made with hot, thickened soup, it warms your body from inside. Noodles and warm soup alone is the basic foundation. Ginger -- either grated, finely julienned or only the squeezed juice -- intensifies the warming effect while adding a zesty note and aroma to your soup. Select and cook goodies according to your appetite and condition. While everything is simmered in broth starting with the toughest item below, goodies can be grilled or fried and added to the soup for those who want more texture. This is also a nice dish for chilly days.<br>
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The broth's sodium content is on the low end (0.7%), and partly because of the amount of vegetables and mushrooms, it might be too weak for those who have not been on a reduced sodium diet. Adjust the taste to your preferred level at the end.</div>
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<span style="color: #666666;">1/2 of recipe (with <a href="https://recipesfortom.blogspot.com/2017/05/teuchi-udon-handmade-wheat-noodles.html" target="_blank">virtually sodium-free homemade </a><i><a href="https://recipesfortom.blogspot.com/2017/05/teuchi-udon-handmade-wheat-noodles.html" target="_blank">udon</a> </i>noodles):<br>480 calories; 22.0 g protein; 3.2 g fat; 87.0 g carbohydrate; 82.9 g net carbs; 651 mg sodium (with 50% reduced-sodium regular soy sauce and <i>shiokoji </i>salted rice malt); 72 mg cholesterol; 4.1 g fiber</span><br>
</div></div></div></div></div></div></div></div></div></div></div><a href="http://recipesfortom.blogspot.com/2019/04/gomoku-ankake-udon-wheat-noodles-with.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com0tag:blogger.com,1999:blog-1094628865833667729.post-67814000652433246392019-01-14T18:30:00.000-08:002019-01-15T20:43:15.391-08:00Kurumi daifuku / soft rice cake with sweetened azuki bean paste and walnuts<div dir="ltr" style="text-align: left;" trbidi="on">
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Toasted walnuts add a rich taste and crunch to a standard everyday <i>daifuku </i>rice cake. Turbinado in soft <i>gyuhi mochi </i>goes really well with walnuts and <i>tsubuan </i>crumbly <i>azuki</i> bean paste inside. Best on Day 1 for contrasting texture with walnuts, especially while still warm.<br>
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<span style="color: #666666;">1 <i>daifuku </i>cake (1/4 of recipe):</span><br>
<span style="color: #666666;">130 calories; 2.8 g protein; 3.0 g fat; 23.4 g carbohydrate; 21.6 g net carbs; 1 mg sodium; 0 mg cholesterol; 1.8 g fiber; 145 mg potassium</span><br>
</div></div></div></div></div></div></div></div><a href="http://recipesfortom.blogspot.com/2019/01/kurumi-daifuku-soft-rice-cake-with.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com0tag:blogger.com,1999:blog-1094628865833667729.post-53884056219073421222019-01-09T14:00:00.000-08:002019-10-14T18:14:27.911-07:00Koyadofu no ageyaki to renkon no horenso-an / fried freeze-dried tofu and lotus root with spinach dashi sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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Rehydrating and frying <i>koyadofu </i>freeze-dried tofu results in a chewy and juicy texture, making a good contrast with crunchy lotus root. A blanket of flavorful <i>dashi </i>sauce brings the two ingredients together while adding a green touch of spinach. Ginger provides a zesty counter-punch to the rich taste from oil used in preparation. A nice side dish for cool days and nights.<br>
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<span style="color: #666666;">1/2 of recipe:</span><br>
<span style="color: #666666;">160 calories; 5.2 g protein; 11.9 g fat; 7.3 g carbohydrate; 6.3 g net carbs; 100 mg sodium; 0.1 mg cholesterol; 1.0 g fiber; 267 mg potassium</span><br>
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Once again this year, a smallish, basic lineup of <i>osechi </i>perfect for a breakfast for two.<br>
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Finding good fish is always a challenge in our town despite its location on the seacoast. Yet this year it was a case where a series of problems can lead to an amazing solution. Earlier in December following several days of power outage, we made <a href="https://recipesfortom.blogspot.com/2014/02/sake-no-kasuzuke-grilled-salmon.html" target="_blank">grilled <i>kasuzuke</i> salmon </a>out of defrosted salted salmon fillets, and it struck me that the taste of the fish, which was a bit dry due to my mistakenly grilling it slightly too long, would probably go really well in <i>ozoni </i>soup. Tom agreed that the taste would be a great match, and we bought a fillet of sockeye salmon for the <i>ozoni</i>. As it was previously frozen, I salted the fillet to extract excess moisture from the flesh and marinated it in <a href="https://recipesfortom.blogspot.com/2012/01/sakekasu-sake-lees.html" target="_blank"><i>sakekasu </i></a>sake lees for two nights while preparing our <i>ozoni </i>to the semi-final flavoring stage. On December 30th, grilled <i>kasuzuke </i>salmon was added to the soup, which was simmered to blend the flavors, chilled overnight, and simmered again with the last flavor adjustment on the 31st. And after all that, we were rewarded with one of our most successful <i>ozoni </i>ever on the January 1st.<br>
</div></div><a href="http://recipesfortom.blogspot.com/2019/01/osechi-new-years-day-breakfast-2019.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com0tag:blogger.com,1999:blog-1094628865833667729.post-11995528564270218632018-12-03T10:00:00.000-08:002018-12-03T10:00:01.734-08:00Dinner, November 28, 2018<div dir="ltr" style="text-align: left;" trbidi="on">
When I happened to come across information on an exhibition of lacquerware made in Joboji, Iwate Prefecture, it was clear that dinner that day would feature their bowls. Joboji <i>urushi </i>ware was one of the first lacquer tableware I bought for myself back in Tokyo more than 20 years ago.<br>
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<li><i>Gohan </i>/ steamed rice</li>
<li><i>Gobo to shimeji, menuke no misoshiru</i> / miso soup with burdock root, <i>shimeji</i> mushrooms and grilled rockfish</li>
<li><i>Koyadofu no ageyaki to ebi no horenso-an-kake</i> / fried freeze-dried tofu and shrimp with light <i>dashi </i>sauce with spinach</li>
<li><a href="https://recipesfortom.blogspot.com/2016/09/hijiki-no-itameni-braised-hijiki-seaweed.html" target="_blank"><i>Hijiki no itameni</i> </a>/ braised <i>hijiki </i>seaweed</li>
<li><a href="https://recipesfortom.blogspot.com/2015/06/tomato-no-amazu-oroshi-ae-tomato-with.html" target="_blank"><i>Tomato no amazu oroshi-ae</i></a> / tomato with grated <i>daikon </i>radish and sweetened vinegar<br></li></ul></div><a href="http://recipesfortom.blogspot.com/2018/12/dinner-november-28-2018.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com0tag:blogger.com,1999:blog-1094628865833667729.post-72932920447671740142018-11-17T12:00:00.000-08:002018-11-17T14:27:15.200-08:00Dinner, November 11, 2018<div dir="ltr" style="text-align: left;" trbidi="on">
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Last month, I took the opportunity of an unexpected opening in my work schedule to visit my parents. My parents are in their late 70s and early 80s and have some health issues, and I wanted to see how they are managing their everyday routines. Recently, conversations over the phone often have some blank spots or do not really make sense, requiring some effort and imagination to figure out the real story. Seeing them in person was the fastest way to understand the situation.<br>
</div></div><a href="http://recipesfortom.blogspot.com/2018/11/dinner-november-11-2018.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com0tag:blogger.com,1999:blog-1094628865833667729.post-61622488383550406742018-09-13T05:00:00.000-07:002019-08-03T15:42:08.565-07:00Kurumafu no katsudon / gluten cake cutlet rice bowl<div dir="ltr" style="text-align: left;" trbidi="on">
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While normal <i>katsudon </i>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.<br>
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It is quick to prepare, if all ingredients are ready, so have other accompanying dishes or soup almost ready before starting to make <i>katsudon</i>, to ensure the optimal serving temperature.<br>
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<span style="color: #666666;">1/2 of recipe (without steamed rice):</span><br>
<span style="color: #666666;">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</span><br>
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<span style="color: #666666;">1/2 of recipe (served with 110 g steamed rice [made with 1/3 180-cc cup dry rice]):</span><br>
<span style="color: #666666;">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</span><br>
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<span style="color: #666666;">1/2 of recipe (served with 170 g steamed rice [made with 1/2 180-cc cup dry rice]):</span><br>
<span style="color: #666666;">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</span><br>
</div></div></div></div></div></div></div></div><a href="http://recipesfortom.blogspot.com/2018/09/kurumafu-no-katsudon-gluten-cake-cutlet.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com0tag:blogger.com,1999:blog-1094628865833667729.post-78515509327674446502018-09-02T05:00:00.000-07:002018-09-04T09:17:48.987-07:00Shishito to eringi, myoga no miso-itame / stir-fried shishito peppers, king oyster mushroom and Japanese ginger buds with miso sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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Crispy <i>shishito </i>and <i>myoga </i>stand out in this small side dish, which offers the punch of red miso against the soft and chewy texture of <i>eringi </i>mushroom. To ensure crispiness of <i>shishito </i>and <i>myoga</i>, cook <i>eringi </i>on relatively high heat to prevent it from letting out moisture and making everything soggy. <br>
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<span style="color: #666666;">1/2 of recipe:</span><br>
<span style="color: #666666;">36 calories; 2.0 g protein; 1.3 g fat; 5.7 g carbohydrate; 3.1 g net carbs; 81 mg sodium (with <i>shoyukoji </i>soy sauce rice malt made with 50% reduced-sodium soy sauce); 0 mg cholesterol; 2.6 g fiber; 252 mg potassium</span><br>
</div></div></div></div></div></div></div></div></div><a href="http://recipesfortom.blogspot.com/2018/09/shishito-to-eringi-myoga-no-miso-itame.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com0tag:blogger.com,1999:blog-1094628865833667729.post-56155766168350370252018-08-31T05:00:00.000-07:002018-08-31T05:00:07.557-07:00Kuzushi-dofu no yakumi sarada / tofu salad with condiments<div dir="ltr" style="text-align: left;" trbidi="on">
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An easy tofu salad featuring the standard toppings for <a href="http://recipesfortom.blogspot.com/2014/07/hiyayakko-chilled-soft-tofu-with.html" target="_blank"><i>hiyayakko </i></a>chilled tofu. This is a very quick dish, except for the time to let out the excess moisture from tofu. If you cannot wait, place large chunks of tofu between your palms and gently press.<br>
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I used to make this with <i>tonburi</i>, the boiled seeds of <a href="https://en.wikipedia.org/wiki/Bassia_scoparia" rel="nofollow" target="_blank"><i>hokigi </i>[<i><span class="st">Bassia scoparia or </span>Kochia scoparia</i>]</a>, in Japan. Since it is not available where we live, I use chia seeds below, but they are optional.<br>
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<span style="color: #666666;">1/2 of recipe:</span><br>
<span style="color: #666666;">72 calories; 4.9 g protein; 4.2 g fat; 3.6 g carbohydrate; 2.1 g net carbs; 91 mg sodium (with 50% reduced-sodium soy sauce); 0 mg cholesterol; 1.5 g fiber; 171 mg potassium</span><br>
</div></div></div></div></div></div></div><a href="http://recipesfortom.blogspot.com/2018/08/kuzushi-dofu-no-yakumi-sarada-tofu.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com0tag:blogger.com,1999:blog-1094628865833667729.post-45501774152624982132018-07-19T05:00:00.000-07:002018-09-13T06:29:42.829-07:00Kurumafu no katsu / gluten cake cutlets<div dir="ltr" style="text-align: left;" trbidi="on">
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Tasty, filling yet light cutlets made with gluten cakes. Compared to more commonly known <i>tonkatsu </i>pork cutlets, this dish is much lower in calories and gentler on your stomach. Gluten cakes are first flavored with <i>dashi </i>stock, <i>shoyukoji </i>soy sauce rice malt and vinegar to get a meaty taste, followed by usual preparation of cutlets, but in a leaner way (below). No <i>shoyukoji </i>available? Balsamic vinegar does a great job in that case.<br>
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<span style="color: #666666;">1/2 of recipe (<i>katsu </i>only; sauce & vegetables not included):</span><br>
<span style="color: #666666;">222 calories; 7.9 g protein; 13.0 g fat; 17.3 g carbohydrate; 11.8 g net carbs; 67 mg sodium (with <i>shoyukoji </i>made with 50% reduced-sodium soy sauce); 53 mg cholesterol; 5.5 g fiber; 288 mg potassium</span><br>
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<span style="color: #666666;">1/2 of recipe (<i>katsu </i>& sauce; vegetables not included):</span><br>
<span style="color: #666666;">228 calories; 7.9 g protein; 13.1 g fat; 18.7 g carbohydrate; 13.2 g net carbs; 163 mg sodium (with <i>shoyukoji </i>made with 50% reduced-sodium soy sauce); 53 mg cholesterol; 5.5 g fiber; 298 mg potassium</span><br>
</div></div></div></div></div></div></div></div></div></div><a href="http://recipesfortom.blogspot.com/2018/07/kurumafu-no-katsu-gluten-cake-cutlets.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com0tag:blogger.com,1999:blog-1094628865833667729.post-14129677533680165782018-07-07T05:00:00.000-07:002018-07-11T17:52:08.559-07:00Dokudami / fish mint / fishwort<div dir="ltr" style="text-align: left;" trbidi="on">
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どくだみ<br>
<i>Houttuynia cordata</i><br>
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In the US, a tricolor variegated form called chameleon plant is commonly available for ornamental use (often marketed as a ground cover). When we say <i>dokudami</i>, it usually refers to the original form with green leaves, which are sometimes edged with dark red.<br>
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The Japanese name <i>dokudami </i>comes from an old expression that means to control/suppress poison, reflecting the plant's long history of remedy use despite the fact it is largely regarded as a weed that grows in shady sites with moist soil. As its alias <i>juuyaku </i>[lit. ten medicines] suggests, the plant is regarded as a useful home remedy for many purposes, including detoxification and cleansing wounds of infection as well as treating acne, eczema, burns, insect bites, bee stings, and so on. While the entire plant is considered effective, leaves, stems and flowers are often dried to make a tea or more concentrated decoction for routine consumption. The tea works as a diuretic.<br>
</div></div><a href="http://recipesfortom.blogspot.com/2018/07/dokudami-fish-mint-fishwort.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com0tag:blogger.com,1999:blog-1094628865833667729.post-82401144892997320852018-07-04T05:00:00.000-07:002018-07-04T11:12:40.040-07:00Ebi to kabu no misoshiru / miso soup with shrimp and Japanese turnip<div dir="ltr" style="text-align: left;" trbidi="on">
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This very gentle yet full-flavored miso soup features our local coon shrimp -- baby-size <i>botan ebi</i> spot shrimp -- and <i>kabu </i>turnip. Sweet Saikyo white miso is used for maximum tenderness, which is countered by the nostril-clearing sensation of <i>karashi </i>mustard.<br>
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<span style="color: #666666;">1/2 of recipe:</span><br>
<span style="color: #666666;">73 calories; 8.2 g protein; 1.0 g fat; 4.8 g carbohydrate; 3.5 g net carbs; 338 mg sodium; 46 mg cholesterol; 1.3 g fiber; 287 mg potassium</span><br>
</div></div></div></div></div></div></div></div></div></div></div></div><a href="http://recipesfortom.blogspot.com/2018/07/ebi-to-kabu-no-misoshiru-miso-soup-with.html#more">Read more »</a>necohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.com0