Oden (genen) / fishcake, tofu and root vegetable stew (reduced-sodium version)

An unbeatable comfort food in cold seasons! The original version had the major drawback of being loaded with sodium, but the dish is finally ready to be re-introduced at our table. Major differences are making the dashi stronger by additionally using niboshi young dried sardines for a powerful base, reducing the amount of sake, desalinating fishcakes, using reduced-sodium soy sauce, and partially replacing soy sauce with rice vinegar as well as substituting shiokoji salted rice malt for some salt. Each change may be minor, but the outcome is surprisingly low in sodium and of course very tasty!

535 calories (1/4 of recipe); 34.4 g protein; 28.7 g fat; 38.9g carbohydrate; 31.4 g net carbs; 282 mg sodium (with 50% reduced-sodium soy sauce); 286 mg cholesterol; 7.5 g fiber

Shiifuudo no remon karee / seafood lemon curry

An easy seafood curry that goes well with either rice or couscous. Lemon adds a refreshing touch with its mild sourness. Great when temperatures start to climb in summer.

1/4 of recipe:
247 calories; 27.1 g protein; 5.6 g fat; 21.0 g carbohydrate; 17.1 g net carbs; 356 mg sodium; 67.0 mg cholesterol; 3.9 g fiber

When serviced with 150 g steamed rice:
499 calories per serving; 30.9 g protein; 6.1 g fat; 76.7 g carbohydrate; 72.3 g net carbs; 358 mg sodium; 67.0 mg cholesterol; 4.4 g fiber

Fudanso to feta chiizu no taruto / Swiss chard and feta cheese tart

I like to serve this savory tart as an appetizer or snack for a small gathering. It doesn't look glamorous, but it does appeal to your taste buds, and your stomach -- probably because of the potatoes. Adapted from the Torta Verde recipe originally found in a Saveur magazine website years ago. 

1/8 of recipe (when made with sheep milk feta cheese with 270 mg sodium/28 g):
109 calories; 4.1 g protein; 4.2 g fat; 12.7 g carbohydrate; 11.6 g net carbs; 108 mg sodium; 34 mg cholesterol; 1.1 g fiber

Mushiyasai no karashi-gomazu-dare / steamed vegetables with mustard sesame vinegar sauce

This spicy and nutty sauce is great with any vegetable. Tom likes to use it in a number of ways, including as a condiment for sausages and as a replacement for Western mustard on sandwiches.

1/4 of recipe  (sauce only): 
18 calories; 0.7 g protein; 1.4 g fat; 0.9 g carbohydrate; 0.7 g net carbs; 41 mg sodium (with 50% reduced-sodium soy sauce; 80 mg with regular soy sauce); 0 mg cholesterol; 0.2 g fiber

Jagaimo to ebi no remon haabu sarada / potato and prawn salad with herbs

This has been my top potluck and party dish for years. Lemon juice and fresh herbs turn this starchy salad into a light dish. No matter how many times I make it, I never get tired of eating it.

Oden / fishcake, tofu and daikon radish stew

With its steam and heavenly aroma wafting up from a large, softly bubbling pot, this dish envelops you in a comforting warmth, and is a mainstay of cold winter months. It is available at specialty restaurants, street stalls and even convenience stores -- and, of course, at home. This is my standard oden as passed down by my mom, with the addition of some techniques adopted from her friend's oden restaurant.

Fukashiimo / steamed potatoes with butter

A typical dish to enjoy the fresh harvest of the year. Usually eaten as a snack.

Jagaimo no shittori amakarani / salty sweet potatoes

An easy potato dish with simple flavoring of soy sauce and brown sugar. The moist, crumbly texture gives this dish a low profile, allowing it to pair with other dishes very well while still having a strong, satisfying flavor.

Jagaimo to tomorokoshi no misoshiru / miso soup with potato and corn

Juicy fresh corn provides a pleasant counterpoint to the crumbly potato while a tiny amount of butter adds a rich note to this miso soup.

Mini jagaimo no nimono / sweet and salty baby potato in reduced broth

A simple combination of soy sauce, sake, mirin and sugar turns those potatoes into tasty little things. Great with rice, beer and sake.

Jagaimo to satsumaimo no sansho gomaae / potato and sweet potato in sansho sesame dressing

A small starchy dish with mildly rich tahini dressing and the zesty note of sansho leaves.

Kani kuriimu korokke / crab cream croquettes

The creamy filling melts in your mouth. Simple, creamy croquettes to take full advantage of the crab's flavor. Adding mashed potato makes it a bit more substantial.

Rutabaga, jagaimo, sumookusaamon no korokke / rutabaga and potato croquettes with smoked salmon

Adding rutabaga lightens starchy potato croquettes, which also get a boost from a small amount of smoked salmon in this recipe.

Ishikari-nabe / Ishikari hot pot with salmon, tofu and vegetables

A specialty nabe hot pot from the Ishikari region in Hokkaido. Along with salmon, produce for which Hokkaido is famous -- potatoes, onions and cabbage, and even butter as an option -- are added, making this dish unique.

Jagaimo to age no misoshiru / miso soup with potatoes and thin deep-fried tofu

A common combination for basic miso soup.

Jagaimo no soboroni / potatoes with chicken soboro

Starchy potatoes infused with slightly sweet soy sauce broth and chicken flavor.

Konsai to shiozake no misoshiru / miso soup with root vegetables and grilled salted salmon

A small leftover piece of grilled salted salmon comes alive in miso soup.

Jagaimo to takenoko no pirikarani / potatoes and bamboo shoots in spicy broth

<Ingredients>

2-3 medium potatoes (handful small new potatoes)
1/2 takenoko no mizuni boiled bamboo shoot
1 green onion
150 cc water
1 tbsp gochujang
1 tbsp sake
1/2-1 tsp sugar
1/2 tbsp soy sauce
1 red chili pepper (sliced)
1/4-1/3 niboshi dried sardine
1/2 tbsp sesame oil
1/2 tbsp toasted white sesame seeds


<Directions>
1.

Crush niboshi with bottle opener or knife handle.

Dice bamboo shoots into a matching size with small new potatoes.
If medium/large potatoes are used, dice them in 3-4 cm pieces.

Chop the white section of green onion into 3cm, and thinly slice the green section.


2.

Heat sesame oil, put bamboo shoots and potato, and saute.
Add red chili pepper and the white section of green onion, and saute.






3.

When some areas are lightly browned, add water, gochujang, sake, sugar and soy sauce, cover, and cook on medium heat until soft, for 5 minutes or so.





4.

When soft, remove cover and boil down liquid.

Sprinkle toasted white sesame seeds and mix.

Serve and garnish with sliced green onion.





<Notes>

• Spiciness depends on gochujang. If spicy gochujang is used, red chili pepper can be omitted.

Konsai no misoshiru / miso soup with root vegetables

One of typical miso soups served at our table. Especially nice on cold and cool days.

Jagaimo to horenso no misoshiru / miso soup with potatoes and spinach