Kinoko-iri sundupu / soondupu jjigae Korean soft tofu stew with mushrooms

A tasty Korean soft tofu stew has made a comeback at our table! My now typical lineup of seasonings to reduce overall sodium -- shoyukoji soy sauce rice malt, shiokoji salted rice malt and (brown) rice vinegar -- works like a charm again here. The strong taste and aroma of dashi stock made of niboshi dried young sardines and konbu kelp is softened to a deeper note by adding the water used to rehydrate dried shiitake, which is one of assorted mushrooms that go into the stew. All in all, this is very satisfying, filling dish.

248 calories (1/2 of recipe); 18.9 g protein; 13.9 g fat; 16.1 g carbohydrate; 10.1 g net carbs; 574 mg sodium; 219 mg cholesterol; 6.0 g fiber

Buta no kakuni / stewed pork

Among the wide range of variations -- from somewhat firm to heavenly soft, as well as light to heavy -- this kakuni is at the soft, light and non-greasy end. While extra fatty pork belly is the cut of choice for a supremely soft texture, country-style rib, which is more commonly available in the US, is used here.  Okara soybean pulp is the secret to removing extra fat and tenderizing pork at the same time in prep-cooking.

Tofu no chige / jjigae stew with tofu (quick version with kimchi)

Individually prepared jjigae in clay pots keeps you warm for a long, long time.

Tonporo / dongpo rou stewed pork

The aroma of these spices takes me back to the streets of Taiwan.

Hakusai to shami no nikomi / napa cabbage stewed with dried shrimp

Heavenly soft hakusai cabbage.

Tofu to sake no chige / jjigae Korean stew with tofu and salmon (quick version with kimchi)

Warms your body from the inside. Great on chilly days.

Hakusai to kaibashira no nikomi / napa cabbage stewed with dried scallops

A warm, flavorful, soupy dish for chilly days.

Mabodofu / mapo spicy tofu

Originally a meat dish. Bay shrimp work fine and result in milder flavor.