Japanese Beef and Noodles Big Bowl

RECIPE

Yield
4 servings

Ingredients
2 large egg whites
1 large egg
8 cups fat-free beef broth
1/4 cup low-sodium soy sauce
2 tablespoons sugar
1 tablespoon grated peeled fresh ginger
8 ounces beef tenderloin, cut into 2 x 1/4-inch slices
1 1/2 cups (1-inch) sliced green onions
4 cups hot cooked soba (buckwheat noodles) or angel hair pasta (about 8 ounces uncooked)
2 cups fresh bean sprouts

Preparation
Beat egg whites and egg at medium speed of a mixer 1 minute; set aside.

Combine broth, soy sauce, sugar, and ginger in a large saucepan; bring to a boil. Reduce heat; add beef and onions, and simmer 1 minute. Add egg mixture without stirring; cook for 1 minute. Remove from heat, and gently stir. Place 1 cup of noodles in each of 4 large soup bowls, and add 2 cups of beef mixture and 1/2 cup sprouts.

Nutritional Information
Calories:389 (12% from fat)
Fat:5.4g (sat 1.9g,mono 1.9g,poly 0.4g)
Protein:28g
Carbohydrate:55.4g
Fiber:1.5g
Cholesterol:90mg
Iron:4mg
Sodium:742mg
Calcium:54mg

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Edamame with Mustard Vinaigrette

RECIPE

Blanching the onion and celery mellows their flavors, so they don't overpower the edamame and tangy vinaigrette.

Yield
6 servings (serving size: 1/2 cup)

Ingredients
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
1 teaspoon extra-virgin olive oil
1 pound frozen shelled edamame, thawed
1 cup thinly sliced red onion
1/2 cup finely chopped celery
1 tablespoon chopped fresh parsley

Preparation
Combine first 3 ingredients in a large bowl, stirring with a whisk. Add oil, stirring with a whisk until well combined.

Cook edamame in boiling water 4 minutes. Add onion and celery; cook 1 minute. Drain well. Add edamame mixture to vinaigrette; toss well to coat. Stir in parsley. Chill 1 hour.

Nutritional Information
Calories:124 (30% from fat)
Fat:4.1g (sat 0.5g,mono 1.2g,poly 1.6g)
Protein:8.6g
Carbohydrate:12.4g
Fiber:0.7g
Cholesterol:0.0mg
Iron:1.9mg
Sodium:295mg
Calcium:44mg

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Steamed Japanese Eggplant with Spicy Green Onion-Ginger Sauce

RECIPE

Small Japanese eggplants are cut into "sticks" and barely steamed for a crisp-tender side dish that's good with fish. This is best served immediately.

Yield
4 servings (serving size: 1 cup eggplant sticks and 1 tablespoon sauce)

Ingredients
12 ounces Japanese eggplant, cut into 3 x 1/2-inch sticks (about 5 cups)
1/3 cup minced green onions
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon grated peeled fresh ginger
1 teaspoon extra-virgin olive oil
1 teaspoon chile paste with garlic
1/4 cup cilantro leaves (optional)

Preparation
Steam eggplant, covered, 2 minutes or until crisp-tender.

Combine remaining ingredients in a small bowl; stir well. Divide eggplant sticks evenly among 4 plates; drizzle with the sauce. Garnish with cilantro leaves, if desired.

Nutritional Information
Calories:45 (26% from fat)
Fat:1.3g (sat 0.2g,mono 0.9g,poly 0.2g)
Protein:1.5g
Carbohydrate:8g
Fiber:3.1g
Cholesterol:0.0mg
Iron:0.5mg
Sodium:291mg
Calcium:11mg

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Japanese Recipes Introduction

Japanese cuisine has developed over the centuries as a result of many political and social changes. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule. In the early modern era massive changes took place that introduced non-Japanese cultures, most notably Western culture, to Japan.

Here you can learn how to cook Japanese food by yourself from many popular Japanese recipes. Just do it and enjoy the great taste now!

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