Daikon to mizuna no misoshiru / miso soup with daikon radish and mizuna

A gentle miso soup with a refreshing note.

Chingensai no gomaae / baby bok choi in sesame dressing

A rich small side dish. A small amount of spicy tobanjan is added below for a flavor twist.

Konnyaku prep boiling

Boil konnyaku first to remove the smell of the solidifying ingredient (calcium hydroxide).

1.

Sprinkle salt and rub.









2.

Rinse konnyaku, and cook in boiling water for a few minutes.
Drain.

Komatsuna to usuage no nibitashi / komatsuna and thin deep-fried tofu in broth

Chijimi dipping sauce / dipping sauce for jijigmae Korean savory pancakes

A dipping sauce with fresh lemon juice goes well with any jijimgae.

40 calories per serving (whole recipe); 1.7 g protein; 0.8 g fat; 6.1 g carbohydrate; 5.7 g net carbs; 461 mg sodium (with 50% reduced-sodium soy sauce; 917 mg with regular soy sauce); 0 mg cholesterol; 0.4 g fiber

Koebi tofu itame / bay shrimp saute with tofu

Artichoke prep

1.

Pull off leaves until pale main body appears.

Discard thin and damaged petals, and save thicker leaves to eat later.