Shiozake to piiman no amazubitashi / grilled salted salmon and green pepper marinated in sweetened rice vinegar

Grilled salmon is paired with juicy grilled green pepper and green onions. Dashi tones down the sweetened rice vinegar marinade and gives grilled ingredients a refreshing, light taste. 

Toriniku to piinattsu no togarashi-itame / gong bao ji ding / kung pao chicken

A popular Chinese dish originally from Sichuan. Here is a colorful, sauteed version for home kitchens. Make sure to marinate chicken long enough for maximum flavor, and toast peanuts well prior to use for a nice crunch.

Yakipiiman no shogajoyu-ae / grilled peppers in ginger soy sauce

Juicy peppers are great with ginger-infused soy sauce.

Piiman no nikumaki teriyaki / sweet-pepper beef roll with teriyaki sauce

A treat for Tom -- colorful and juicy peppers rolled up in a thin slice of beef. The easy-to-eat form and strong teriyaki flavor make this dish common for bento or picnics.

Piiman no gomaae / green pepper in coarsely ground sesame seed dressing

Succulent green pepper in toasted sesame dressing. A light gomaae dish.

Sakana to piiman no misoitame / fish and green, red & yellow pepper saute, miso flavor

A quick fish saute with colorful peppers. Miso adds a softly toasty, mellow note.

Piiman to jako no amakara-itame / green pepper salty-sweet saute with young dried sardines

A strong flavored dish for a change of pace. Succulent green pepper is paired with nearly candied and crispy young dried sardines.

Piiman to age no itameni / green pepper and thin deep-fried tofu in soy sauce broth

The sweet flavor of juicy green pepper gets a boost from salty usuage.

Nasu to piiman no kareeraisu / curry rice with eggplant and green pepper

This, or something like this, was my favorite lunch when I was helping out in a curry rice cafe in Tokyo. The dish was so good and motivated me to cook the curry sauce myself.

Ebi to yasai no nanbanzubitashi / prawns and vegetables in spicy soy sauce vinegar marinade

Pick colorful vegetables in season.

Shirataki to jako no itameni / konnyaku noodles and young dried sardines in soy sauce broth

Rich in fiber and calcium, this side dish has a soft soy sauce flavor slightly deepened by toasted dried sardines.

56 calories per serving (1/2 of above recipe); 2.7 g protein; 1.2 g fat; 7.8 g carbohydrate; 5.3 g net carbs; 552 mg sodium; 12 mg cholesterol; 2.6 g fiber