Seriyaki / water dropwort with konnyaku noodles and thin deep-fried tofu

Although the name literally means "roasted/grilled" seri, seri in this dish is usually blanched and mixed with other ingredients, at least with the regional seriyaki in Akita Prefecture. A past simple version, possibly in a different region, used a roasting or grilling technique to prepare seri. So why not grill seri to intensify its flavor and then cook it as Akita people do?
Seri roots are probably the tastiest part, as the roots get rave reviews with seri grown in the Mitsuseki region in Akita. While store-bought seri here does not come with yummy roots (and my own seri is impossible to dig in the hard-frozen ground outside), you can still enjoy the toasty note and sweet juiciness of the vegetable from grilling.

1/2 of recipe:
70 calories; 4.0 g protein; 2.9 g fat; 6.0 g carbohydrate; 3.2 g net carbs; 145 mg sodium (with 50% reduced-sodium soy sauce); 0 mg cholesterol; 2.8 g fiber

1/3 of recipe:
93 calories; 2.7 g protein; 2.0 g fat; 4.0 g carbohydrate; 2.1 g net carbs; 93 mg sodium (with 50% reduced-sodium soy sauce); 0 mg cholesterol; 1.9 g fiber

Suigyoza no chige-fu nabe / jjigae-style hotpot with shui jiao dumplings

A spicy red hotpot for chilly days, very filling yet gentle on your stomach. Have lots of fresh lemon wedges ready -- they will work some amazing magic at the end.
As with any nabe hotpot, any ingredients in the fridge or on the kitchen counter can go in. Explore with what you have, and find your favorite combinations.

1/2 of recipe (when taking a few sips of broth): 
436 calories; 25.8 g protein; 10.2 g fat; 58.2 g carbohydrate; 47.2 g net carbs; 366 mg sodium (with 50% reduced-sodium soy sauce); 38 mg cholesterol; 11.0 g fiber

Mentai-shirataki / konnyaku yam noodle saute with spicy salted pollock roe

An easy konnyaku noodle side dish that tastes good hot or cold. Mentaiko spicy pollock roe adds flavor and texture.