5 Healthy Recipes: Anti-Cancer, Fat Burn, BP, Gut [Collection]

fermented miso

🥗Healthier: nutritional yeast

💰Cheaper: soy sauce

Nutritional yeast adds umami flavor while being lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats and can be used for a milder flavor.

Cut one carrot and two onions, then add them to the blender.

Add 68g wine vinegar, 85g olive oil, 55g dark soy sauce, 14g brown sugar, 15g miso, 5g mirin, 15g lemon juice, 5g salt, and 1g white pepper to the blender.

Blend the ingredients to create a dressing.

Lightly boil the lettuce in salted water.

Cool the lettuce in cold water to improve texture.

Roll the lettuce, squeeze out the water, and cut into bite-sized pieces.

Mince the carrot and finely chop the sweet potato, soaking the sweet potato in water to prevent discoloration.

Make a shallow cut in the tomatoes, briefly immerse them in boiling water, then cool in cold water to peel the skin easily.

Wrap 5g of bonito flakes in a paper towel with one piece of kombu kelp and 1 liter of water to make soup stock (dashi broth).

Once boiling, remove the kombu kelp and add the bonito flakes until it turns golden color.

Heat 10g olive oil in a pan, add garlic, onion, carrot, and sweet potato, and sauté lightly with salt and pepper to taste.

Add 15g sake and the prepared dashi broth to the pan.

Add a bay leaf, cabbage, and tomato to the mixture.

Taste and adjust with salt and pepper as needed, then add olive oil for richness and aroma.

Prepare the chicken breast by piercing it with a fork or chopsticks.

In a pot with 1 liter of water, add 15g sake and 5g salt, then bring to a boil.

Add the chicken breast to the pot and boil over high heat for 2 minutes.

After 2 minutes, turn off the heat, cover, and let it sit for about 25 minutes.

Remove the chicken breast, wrap it in paper towel and aluminum foil, and let it rest until cool.

Check the chicken for doneness: white center and clear juices indicate it's cooked, while pink center and red juices indicate it's undercooked.

Prepare a special sauce by mixing 5g wasabi, 5g mayonnaise, 5g lemon juice, 15g sesame oil, 5g soy sauce, and 1 clove of garlic.

Heat 30g mirin and 30g sake for the hot tofu sauce, then remove the alcohol.

Add 2g konbu kelp, 75g dark soy sauce, and 10g bonito flakes to the sauce.

Heat the sauce gently, adding 3g ginger and 1 egg yolk.

Cut the spinach and mushrooms, using enoki and shimeji mushrooms as substitutes.

Add salt to boiling water and boil the spinach and mushrooms, then transfer them to ice water to cool.

Make the dashi broth with 263g water, 24g white dashi, 13g sake, and 5g light soy sauce, then chill it in ice water.

Combine the chilled dashi with the spinach and mushrooms and let sit for 1-2 hours to meld flavors.

Crush nuts for finishing touch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens