Healthy Chikuwa and Perilla Japanese Pasta Healthy Recipe
The New Year is over.
I went to move my body during the New Year, but an acquaintance told me, "Huh? Did you lose weight? What did you do?."
No, I was eating normally, but when I measured my weight, I had lost about 2.5 kg!
Why? I thought, but I can think of it because I was cleaning up at the end of the year and eating a lot of sweet and sour pickles, namasu, and marinade every meal?
I think that it is the effect of primary hard cleaning and vinegar (laugh)
However, regardless of gender, those who look youthful even as they age have a stiff body ☺️
I also want to be a little smaller this year while being conscious of my body (laughs)
[Healthy Japanese Pasta with Chikuwa and Perilla]
Material
● Pasta for 2 people
2 cloves of garlic
● 5 chikuwa
1 onion
● 1 / 8 purple cabbage
● If you have a bunch of trefoil
● 10 large leaves
● 10 small tomatoes
● Salt, olive oil, butter
● Noodle soup 3 times concentrated
● Shichimi pepper
How to make
① Boil water, add salt and boil pasta
② Thinly slice the onion
Chikuwa is sliced diagonally
Garlic faces the skin, removes the sprouts, and slices
Cut the purple cabbage into small pieces
Shred the perilla and cut the trefoil into leaves and stems
③ Spread olive oil on a frying pan, put garlic slices, heat over low heat, and when the scent comes out, lightly sprinkle salt on the chikuwa, onion, and purple cabbage and fry.
Finally, add the cherry tomatoes.
Add about 3 tablespoons of noodle soup and 15g of butter to ②, stir-fry, add half the amount of mitsuba and perilla, and turn off the heat.
④ Boil and drain the pasta with olive oil and mix to ③.
After serving, top with the remaining shiso leaves and butter.
Sprinkle with shichimi pepper when eating.
Also, if you mix it with noodle soup while watching the taste as you like, the flavor of noodle soup stands up and it is delicious.
You can eat healthy with plenty of vegetables.
Chikuwa fish cake has plenty of umami, so it goes well with pasta with noodle soup ☺️
You can make chikuwa into jako or add mushrooms to vegetables if you like.
年末年始や忙しい日々でも、健康的で満足感のある食事を取りたい方におすすめなのが、このヘルシーちくわと大葉の和パスタです。私も実際に試してみたところ、野菜がふんだんに入っているので、ボリュームはしっかりあるのに脂質は控えめで胃もたれせず、夜遅い食事にも罪悪感なくいただけました。 ちくわは低カロリーながらもしっかりとした旨味があるため、塩味の代わりに使うことで麺つゆとバターのコクと相性抜群です。大葉や三つ葉の爽やかな香りが加わることで、和風の繊細な風味が楽しめます。紫キャベツの色合いも鮮やかで、見た目から食欲をそそります。 作り方もとても簡単で、炒めるだけの単純工程で時短調理が可能。にんにくの香りをオリーブオイルに移してから野菜とちくわを炒めるのがポイントです。また、麺つゆの量は味見をしながら調整するのが失敗しないコツ。バターを加えることでまろやかさが増し、まさに和のテイストに洋のエッセンスをプラスした絶妙な味わいになりました。 さらに、ちくわの代わりにじゃこやシラスを使っても栄養価が高まり、栄養バランスがさらに良くなるのでぜひ試してみてください。きのこ類を加えると食感のバリエーションが広がり、それぞれの素材の旨味が引き立ちます。 私自身、このパスタを食べた後に身体が軽く感じら れ、翌日の体調も良いので、健康維持やダイエット中の食事にもぴったりだと思います。体型が気になる人や和風パスタの新しいレシピを探している方は、ぜひ一度挑戦してみてはいかがでしょうか？
