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

Sukuidofu to kumiage-yuba no miso guratan / extra soft tofu and fresh tofu skin gratin with red miso

This creation is inspired by a little savory gratin we shared at an upscale izakaya pub in Osaka last winter. Red miso's rich complexity binds and highlights all the mild key players -- extra soft tofu, fresh yuba, bechamel sauce and fontina cheese. A combination of lemon zest and yuzu citron juice offers a fresh note and lightens the overall taste. Below, bechamel or white sauce is made in the microwave for simplified preparation.

254 calories (1 ramekin); 15.7 g protein; 16.0 g fat; 10.3 g carbohydrate; 9.5 g net carbs; 181 mg sodium; 24 mg cholesterol; 0.8 g fiber