Tsumire to retasu no nimono / fish dumplings and lettuce simmered in broth

This resembles a nabe hot pot but is cooked in a stronger broth. Soft and fluffy tsumire fish dumplings crumble in your mouth, while lettuce gives some crispiness. As with any item made with surimi ground fish paste, these dumplings by themselves contain a relatively high amount of sodium, but the sodium is released into the broth while simmering, and you can comfortably enjoy the gentle taste tsumire offers -- one of the great advantages of nimono simmered dishes, where the broth is often left behind in the pot or untouched in bowls.

196 calories (1/2 of recipe); 12.6 g protein; 8.2 g fat; 14.6 g carbohydrate; 13.0 g net carbs; 250 mg sodium (with 50% reduced-sodium soy sauce); 79 mg cholesterol; 1.6 g fiber

Tomorokoshi to retasu, sakura ebi no itamemono / sauteed corn, lettuce and sakura ebi dried shrimp

The sweetness of corn is brought out by sauteing and by the toasty, slightly salty taste of sakura ebi. Lettuce adds a nice crunch to this quick dish.

Abogado to mango, sakana no sotee sarada, raimu doresshingu / avocado, mango and sauteed fish salad with lime dressing

A summery combination of avocado and mango with lime and cilantro for a southern touch. Sauteed fish makes this salad substantial.

Retasu itame oisutaa soosu gake / sauteed lettuce with oyster sauce

A super simple tasty dish.