Koyadofu-iri seri to koebi no chijimi / jijigmae Korean savory pancake with freeze-dried tofu, water dropwort and bay shrimp

An easy fix when feeling like eating lots of vegetables, especially strong-tasting greens. For the batter below, koyadofu freeze-dried tofu along with ground okara soybean pulp are added to partially replace wheat flour and lower net carbs. Koyadofu's fat content contributes to a rich taste, while at the same time grating the freeze-dried tofu makes the batter light and airy. It also makes pancake surfaces toastier. But be patient when cooking -- wait to flip pancakes until their bottom surface has turned opaque and shows some golden color at edges, otherwise they tend to crumble in the air.

1/2 recipe (pancake only; dipping sauce not included)
496 calories per serving; 32.2 g protein; 22.4 g fat; 40.5 g carbohydrate; 33.6 g net carbs; 198 mg sodium; 307 mg cholesterol; 6.9 g fiber; 962 mg potassium

Kiriboshi-daikon to itokon iri yasai yakisoba / vegetable fried noodles with julienned dried daikon radish and konnyaku noodles

Packaged yakisoba noodles with seasoning packs are loaded with sodium -- many products have over 1,000mg per serving. Avoiding them is one solution, but there are other things we can do, such as adding noodle-like ingredients to replace part of the noodles in the package and tweaking seasonings. Kiriboshi-daikon julienned dried daikon radish, one of the noodle substitutes here, has a chewy texture and is rich in fiber and full of umami, providing more than a few advantages. Another yakisoba noodle substitute, itokonnyaku noodles, make this dish low in calories.
One pack of noodles and one pack of seasoning make two servings.

1/2 of recipe:
248 calories; 7.3 g protein; 3.7 g fat; 47.8 g carbohydrate; 39.4 g net carbs; 488 mg sodium; 2 mg cholesterol; 8.4 g fiber

Kiriboshi-daikon to saishin no misoshiru / miso soup with dried julienned daikon radish and yu choy sum

Kiriboshi-daikon is another ingredient packed with umami. It instantly adds a soft and deep taste to miso soup. Niboshi dashi--stock made with young dried sardines—provides the punch to counter kiriboshi-daikon's sweet note. Below I used iriko (tiny niboshi), as I was out of regular niboshi.

1/2 of recipe:
37 calories; 2.2 g protein; 0.4 g fat; 6.3 g carbohydrate; 3.8 g net carbs; 235 mg sodium (with reduced-sodium miso; 351 mg with regular miso); 0 mg cholesterol; 2.5 g fiber

Kiriboshi-daikon to mizuna, kani no sarada / dried daikon salad with mizuna and crab

Rehydrated dried daikon is sweet and soft. Fresh mizuna gives the salad some crispness. Crabmeat, which goes wonderfully well with mizuna, provides additional depth.

Kiriboshi-daikon to age no nimono / dried daikon radish cooked with thin deep-fried tofu

A simple dish with the calming sunny flavor of dried daikon radish.

Kiriboshi-daikon to kaibashira no nibitashi / dried radish and scallops in light broth

Kiriboshi-daikon no fukuroni / dried daikon radish in tofu packets

A warm, comforting dish for a chilly day.