Ebi no nikogori suigyoza / shrimp shui jiao dumplings

Delightful and tasty dumplings featuring shrimp. I used to use coconut oil as a pork fat substitute, but I could not fully get used to its clingy taste. Other oil or fat seemed to lack something. Then I realized that juiciness does not have to come from fat or oil. For example, with xiao long bao steamed soup buns/dumplings, the juiciness of the filling comes from the soup. Below I applied the technique of making nikogori jelly with the water used to rehydrate dried scallops, and mixed it in with the shrimp filling.

1/2 recipe (dumplings only; yu choy sum on top and dipping sauce not included):
251 calories; 15.0 g protein; 2.1 g fat; 40.3 g carbohydrate; 38.2 g net carbs; 149 mg sodium; 80 mg cholesterol; 2.1 g fiber

Tomato to nira no nattojiru / miso soup with fermented soybeans, tomato and garlic chives

A comforting natto soup with a summer twist. Enoki mushrooms deepen the taste while deep-fried tofu makes the soup impressively filling.

1/2 of recipe:
126 calories; 10.1 g protein; 6.2 g fat; 8.0 g carbohydrate; 4.7 g net carbs; 233 mg sodium; 0 mg cholesterol; 3.3 g fiber

Asazuke hakusai kimuchi / quick napa cabbage kimchi

Sodium-savvy kimchi that we can eat without hesitation. This is a quick version inspired by non-fermented salad-like baechu geotjeori. Quick, but not exactly so ... the process takes some patience, as you need to let hakusai enjoy the sun (or the chill in the fridge) to intensify its natural sweetness and then spiced it up in red seasoning mix. The seasoning mix does contain sodium from fish sauce, shiokoji salted rice malt and shrimp flakes, but total sodium content is one-third to one-quarter of regular store-bought kimchi.

Kimchi (whole recipe; approx. 320 g [260-270 g solids])
237 calories; 7.2 g protein; 6.7 g fat; 33.7 g carbohydrate; 27.4 g net carbs; 612 mg sodium (approx. 340 mg with solids only); 1 mg cholesterol; 6.3 g fiber

Yangnyeom seasoning mix only (whole recipe; approx. 100 g)
175 calories; 4.3 g protein; 6.4 g fat; 19.1 g carbohydrate; 17.6 g net carbs; 596 mg sodium; 0 mg cholesterol; 1.5 g fiber

Moyashi to satsumaage no itamemono / stir-fried bean sprouts and deep-fried fishcake

A light and satisfying stir-fry featuring crispy bean sprouts. Satsumaage fishcake adds a nice flavor and contrasting texture as do shiitake mushrooms, while nira garlic chives chime in with their punchy taste as egg mellows it down ... The recipe below features soybean sprouts, but mung bean sprouts work great, too. See notes for some tips when using mung bean sprouts.

1/2 of recipe:
120 calories; 9.5 g protein; 6.3 g fat; 6.7 g carbohydrate; 4.2 g net carbs; 152 mg sodium; 113 mg cholesterol; 2.5 g fiber

Nira to koebi no chijimi / jijigmae Korean savory pancake with garlic chives and bay shrimp

This simple combination of nira garlic chives and little shrimp is unbeatable. Shiitake mushrooms provide an earthy note.

Whole recipe (when served with kobudashi-diluted dipping sauce made with 50% reduced-sodium soy sauce):
409 calories per serving; 25.7 g protein; 6.8 g fat; 58.8 g carbohydrate; 54.3 g net carbs; 25 8mg sodium; 309 mg cholesterol; 4.5 g fiber

Daizu moyashi yakisoba / fried noodles with soybean sprouts

Soybean sprouts stay relatively crispy, making this yakisoba dish look and feel much bigger than it really is. Crunchy soybeans are an additional plus for the overall texture.

Niratama misoshiru / miso soup with garlic chives and egg

A quick and tasty miso soup with the distinctive flavor of nira and the soft taste of egg.

Nira no champuruu / Okinawan-style stir-fry with tofu and garlic chives

Nira garlic chives go very well with eggs. The combination becomes substantial when sauteed with firm tofu, making this dish a great match with plain steamed rice as well as with beer, shochu and of course awamori from Okinawa.

Nira no ume okaka-ae / garlic chives with pickled plum and bonito flakes

The distinctive taste of nira garlic chives mellows when cooked, but still holds enough aroma. A simple, quick and oil-free dish.

Ebi no suigyoza / shuijiao boiled dumplings with prawns

Mild prawn dumplings. Tender, filling, and gentle on your stomach.

Ika to koebi no chijimi / jijigmae Korean savory pancake with calamari and bay shrimp

Phad thai

A great lunch!