Enjoy our healthy versions of traditional Japanese recipes along with modern takes on the classics.
December 14, 2014
1 of 6Photo: Johnny Autry
The Flavors of Japan
Noodle bowls and miso soup—what's not to love about Japanese cuisine? We've taken some of the region's most famous dishes and put a healthy spin on them. So indluge with a little guilt-free, Asian-fusion fare tonight.
In Japan, miso sometimes glazes fish, but here it’s used as a marinade and a glaze for chicken. Along with sour rice vinegar, salty soy sauce, sweet honey, and spicy chile paste, the umami taste of white miso completely transforms plain pan-roasted chicken breasts into a dish of well-balanced flavors and aromas.
The Japanese often begin their day with a warm bowl of miso soup. But it's good anytime—especially if you're feeling sick. If you have the Japanese pantry staples miso, kombu (kelp), and katsuobushi (dried bonito flakes or tuna flakes) on hand, the soup is ready in less than 15 minutes. The original is full of savory, umami flavor but also high in sodium, so we've cut back a bit on the miso and bonito flakes.
Move over chicken noodle soup—udon is the new bowl of comfort. Here’s a twist on Japanese-style chicken soup featuring miso, soy sauce, chile paste, porcini mushrooms and, of course, udon noodles. It’s the perfect soother on a chilly or rainy day.
Lime-spiked vegetables work well as a relish with grilled tuna or salmon. Daikons are long, white, tubular Asian radishes with a pungent smell and a mild flavor. Look for them in gourmet markets and Asian groceries.