Low Calorie Japanese Recipes for slimming

Stay Young & Slim with the Japanese Healthy Dishes

Here we discuss some simple Japanese recipes which you can try at home.

1. Cucumber and Shrimps Pickles (Sunomono)
This type of vinegary salad is called sunomono in Japan. Su indicates vinegar in Japanese. Since it has a refreshing taste, it goes well with many types of dishes. It's a good side dish or an appetizer for your Japanese meal. Sunomono helps to enhance your appetite.

Ingredients :

1 cucumber 1 Radish (Daikon) 5 tablespoon Rice vinegar 2 tablespoon Caster sugar 2 teaspoon Sake (Japanese rice wine) 1 teaspoon Finely grated fresh ginger 1 teaspoon White sesame seeds 1 teaspoon Salt 1/2 cup Cooked shrimps (Optional)

Method : Peel the cucumber with a vegetable peeler, halve it lengthways and remove any seeds with a teaspoon. Cut the cucumber into thin slice. Similarly peel the daikon radish and slice it into thin, round slices. Sprinkle the cucumber and radish slices thoroughly with salt and set aside for 5 minutes. Rinse to remove salt, and pat dry with paper towels. Place the vinegar, sugar, soy sauce and ginger in a large bowl and stir until the sugar dissolves. Add the radish, cucumber, shrimps - cover and marinade in the refrigerator for 1 hour. Toast the sesame seeds in a dry pan over medium heat for 3 to 4  minutes, shaking the pan gently, until the seeds are golden brown; remove the seeds from the pan at once to prevent burning. Drain the radish and cucumber from the marinade. Arrange on serving plates, sprinkle with the sesame seeds and serve. Makes 4 Servings.

2. Japanese Clam Soup (hamaguri no ushio jiru) This clam soup is called hamaguri no ushio jiru in Japanese. It's set apart by an amazingly clean taste, and serves as a great appetizer.

Ingredients: 1 pound fresh clam 1 tsp salt 3 cups water 1 tbsp sake (Rice wine) 1 tsp soysauce 1/4 cup chopped spinach

Method : A large part of the preparation is careful shopping. Choose clams with perfect shells. Strike two together. If the sound is metallic, the clams are most likely still alive. If the sound is dull or the shell is open, the clam is either dead or the shell has been cracked or chipped. Using less than the best clams will result in "smelly" soup. Cover clams with lightly salted water for 4-5 hours in the refrigerator to allow clams to expel sand and dirt. Wash the clams well. Put the unopened clams in about 3-1/3 cups of cold water in a medium-sized soup-pot, already wiped clean with a damp cloth. Place over medium-high heat and bring to a boil. Boil until all clams open, then scoop them out of the broth (if they don't open, throw them away). Remove broth from heat and strain into another pot. Put the soup in a pan and add sake and soysauce. Add chopped spinach in the soup. Place some clams in a soup bowl and pour the hot soup over them. Makes 4 Servings

3. Shio Yakitori (Japanese Salted grilled chicken)

Yakitori is usually skewered like a kabab. Common vegetable to grill with chicken is negi (leek).Yakitori skewered with negis called negima and is very popular in Japan. Also, there are mainly two kinds of flavor: tare and shio. Tare indicates basting sauce, such as teriyaki sauce. Shio indicates salt. This recipe is for shio Yakitori. Yakitori is a great appetizer.

Ingredients: 2 chicken breasts 1 medium leek 1 tbsp sugar (optional) 2 tbsp sake (optional) 3 tbsp mirin (optional) 3 tbsp soy sauce (optional) Bamboo skewers (soaked in water to prevent burning)

Method : Cut chicken breasts into bite-sized pieces. Cut the leek into 1 inch lengths. Skewer the chicken and leek pieces in alternating order. Grill the skewered chicken basting with salt (or tare) It is best to grill over hot charcoal. Optional - Making Tare - Mix together 3 tablespoons of soya sauce, 2 tablespoons of sugar, a little bit of mirin, sake and water, and heat it up until it's homogenous. Makes 4 servings

 

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