Diet Recipes Blog

Marinated Daikon and Carrot Salad recipe - 48 calories

Ingredients:
350 g daikon radishes or white radishes
350 g carrots
4 tablespoons rice wine vinegar
1/2 teaspoon salt
1 teaspoon dashi powder, dissolved in
1 tablespoon sugar
1 tablespoon mirin
1 tablespoon hot water
salt, to taste

Preparation:
1. Cut the daikon and carrots into very thin strips.
2. Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander for about 10-15 minutes (or until limp).
3. Transfer the vegetables to a bowl.
4. Mix together the remaining ingredients and pour over the vegetables.
5. Add more salt if needed (according to your taste).
6. Serve immediately or marinate in a covered bowl in the refrigerator for about 24 hours (this will improve the taste).

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Japanese Broccoli Salad recipe - 62 calories

Ingredients:
2 lbs (1 kg) broccoli, cut into florets
2 tablespoons soy sauce

For the dressing
1 1/2 cm Karashi mustard (or about 1 teaspoon English mustard)
1 tablespoon soy sauce

Preparation:
1. Bring a large pot of water to a boil.
2. Throw in the broccoli florets.
3. Boil the broccoli for about 3 minutes, them remove from the pan and drain in a colander under cold running water.
4. Add the 2 tablespoons of soy sauce and toss to mix.
5. In another bowl, mix the Karashi mustard and 1 tablespoon of soy sauce.
6. Pour the dressing over the broccoli, mix and serve.

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Japanese Orange Sorbet recipe - 188 calories

Ingredients:
1 orange
60 ml fresh orange juice
25 ml sweetened condensed milk
1 teaspoon lemon juice

Preparation:
1. Cut out the top of the orange, and use a spoon to take off the meat of the orange (be careful not to make a hole).
2. Mix the sweet condensed milk with the orange juice and lemon juice.
3. Pour in the juice in the orange, and put in the freezer for at least 4-5 hours.

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Japanese Meat and Potato Korokke (Croquettes) recipe - 173 calories

Ingredients:
1 lb potatoes
1/4 lb ground beef
1 egg
flour
1/2 onion
2 tablespoons green onion, chopped
panko (breadcrumbs)
vegetable oil (for frying)
1/2 teaspoon salt
pepper (to taste)

Preparation:
1. Peel and cut the potatoes into medium chunks.
2. Boil the potatoes until soft. Mash the potatoes and set aside.
3. Mince the onion and saute in a frying pan.
4. Add the ground beef in the pan and saute.
5. In a bowl, mix the mashed potatoes, beef and onion; season with salt and pepper and mix well.
6. Make flat and oval-shaped pieces (about 3″ in diameter and 3/4″ thick); coat each piece with flour.
7. Dip them in the beaten egg; coat with panko. Fry in 350 degrees F oil until brown.

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Tori No Kara-age (Japanese Deep Fried Chicken Nuggets) recipe - 110 calories

Ingredients:
2 boneless skinless chicken breasts (cut into bite-sized pieces)

For the marinade
2 large garlic cloves, peeled and grated
30 g ginger root, peeled and grated
3 tablespoons soy sauce
salt
freshly ground black pepper

For the coating
2 tablespoons plain flour
2 tablespoons cornflour
vegetable oil, for deep frying
2 slices lemon, to garnish

Preparation:
1. In a medium-sized bowl, mix together the garlic, ginger, soy sauce, salt and pepper.
2. Place the chicken in the mixture and let sit for about 30 minutes.
3. Mix the plain flour with the cornflour.
4. Take each piece of chicken from the marinade and roll in the flour mixture until it’s coated completely.
5. Heat the oil to 350 degrees F (180 degrees C) and deep-fry the chicken pieces for about 4-5 minutes (or until golden brown).
6. Serve on a bed of salad garnished with lemon slices.

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Sushi Poppers recipe - 52 calories

Ingredients:
1 cup freshly cooked short-grain rice
3 tablespoons seasoned rice vinegar
2 tablespoons toasted sesame seeds or black sesame seeds

Assorted fillings
1/4 lb fresh small shrimp
1 large ripe mango
1 (7 1/2ounce) can of solid tuna in water
1/2 cup smoked salmon, chopped small
1 small fresh cucumber
wasabi paste

Preparation:
1. In a large shallow dish, spread the cooked rice and sprinkle with seasoned rice vinegar and sesame seeds.
2. Using a wooden spoon, toss gently to combine (do not stir, or the rice will clump).
3. Keep the rice covered with a damp cloth if not using immediately.
4. Using your wet fingers, place a rounded teaspoonful of rice in the palm of your hand and roll into a ball.
5. Make an indentation in the center with your finger.
6. Place the desired filling of your choice in the indentation.
7. Dip your fingers into water and pack the rice firmly around the filling, to make a small ball.
8. Repeat with the remaining rice and the filling of your choice.
9. Sprinkle each popper with toasted sesame seeds and a dot of wasabi paste; place on a platter.
10. Cover with plastic wrap and keep at room temperature until ready to serve.

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