Omakasa @ Home Easy Health At Your Home

1) Nikiri 3 Words (Salmon / Tuna / White Fish) - Brown Rice Blend Sushi Rice

How to do (1-2 places):

1 cup Japanese rice + 2-3 tablespoons soft brown rice (mixing after cooking is smoother)

Sushi Juice: 1 tablespoon rice orange juice + a little sugar + spoon tip salt, stir to melt, drizzle warm rice, lightly mingle

Some 3 fresh fish (raw fish should be "deep frozen -20 ° C ± 24 hours" before eating for safety)

Hand-fit word rice mold. Tap a little wasabi. Put the fish over. Serve with low sodium choyu.

Healthy:

High Quality Protein, Omega-3 (EPA / DHA) from Orange / Red Oily Fish

Iodine / xylenium from fish. Save the thyroid.

Brown Rice Mix → Food Fiber Boost, Sugar Index (GI) Softer

Avoid too much sodium with a "little dunk-thin sign."

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2) Yusu-Bergamot Sauce Grill Fish (Ponzu Lite)

How to do:

Ferment Fish: Spoon tip salt + 1 teaspoon rice orange juice 5-10 minutes. Liner to dry.

Grill a pan / centerfire charcoal stove until the skin is crisp, the meat is juicy.

Sauce: 2 tablespoons yusu / lemon juice + 1 tablespoon low sodium choyu + 1 tablespoon dashikombu-mushroom + a little grated bergamot skin, topped when served

Served with Lemonwedges.

Healthy:

Lean protein. Good fat.

Vitamin C from yusu / lemon orange helps absorb iron from other foods.

The smell of bergamot / citrus skin turns on the "appetite" signal without adding a lot of salt.

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3) Rainbow Quick Pickle

How to do:

Vegetables with: cucumbers, carrots, radishes, cabbage, green tomatoes, etc., slices

Pickle juice: 4 tablespoons rice orange juice + 4 tablespoons water + ½ teaspoon salt + 1 teaspoon of sugar. Stir to melt.

Mix vegetables with pickles for 20-30 minutes. Refrigerate the serving (if you want to "marinate lacto," reduce sugar, add 2% salt, and pickle for 1-3 days in the fridge to get better microbes).

Healthy:

Dietary fiber and high prebiotics (diet of microbes is good)

Short pickle, stable color-good texture, not losing a lot of water vitamins

Sodium is controllable because the pickle recipe is light.

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4) 100% Zoba Buckwheat (Zaru Soba) + Lemongrass-Yuzu Dip Sauce

How to do:

Boil the soba line for 4-5 minutes. Wash the cold water until the line bounces. Flake the water. Put on a sieve.

Dipping sauce: 4 tablespoons dashikombu-mushroom + 1-1 ½ tablespoons low-sodium choyu + mirin / little sugar + 1 tablespoon yusu juice + shredded battered lemongrass soaked for 5 minutes, then spoon out

Eat with algae, alley onions, wasabi.

Healthy:

Buckwheat has flavonoids and magnesium, helping the vascular system.

Long-lasting fiber and gluten-free with 100% soba

Citrus-lemongrass dipping sauce, refreshing fragrance, reducing salt dependence

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5) Lemon Green Tea Jelly (Low Sugar)

How to do:

Make 1 cup (250 ml) of dark green tea, stay warm.

Add the agar-agar for 1 hour to boil for 1-2 minutes, sweetened with honey / a little sweetener.

Pour it down, print it. Chill it to the set. Put the lemon slice on the page.

Healthy:

Green tea with anti-oxidation catechin (EGCG)

Agar is a low-calorie dietary fiber, full and comfortable.

Lemon adds vitamin C and a refreshed citrus smell.

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6) Sashimicitrus Salad-Bergamot Leaf (If you want to make a salad menu from the same feed)

How to do:

Assorted Raw Fish + Soft Leaf Salad / Watermelon Radish

Dressing: 2 Shh Yuzu / Lemon Juice + 1 Shh Low-sodium Shoyu + 1 Shh Sesame Oil + Spoon Tip Scratched Bergamot Finish

Gently mingled, served cold (raw fish must first go through deep freezing).

Healthy:

Protein + Omega-3 with Vegetable-Based Diet Fiber → Long Full, Reduces Total Energy Per Dish

Pink / orange / green chemical primitive agent, multi-way antioxidant

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Tips; "Healthy but not tasty."

Use "Dashikombu + Mushroom" as stock water, helping to taste Umami without adding a lot of salt.

Shoyu low-sodium + add "orange / bergamot / yuzu skin scent" instead of salt

Bypass Deep Fry → Grill / Steamed / Water Stir / Hot Air Baking

Beware of Allergy: Bean-Sesame-Soy-Gluten (Repeated 100% Soba to GF)

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