Japanese Potato Salad With Eggs, Ham, And Cucumbers by ChihYu Smith

Check out this Japanese Potato Salad recipe by ChihYu Smith. It’s got protein from the ham and soft-boiled eggs and some bite/crunch from the cukes, carrots, and peas. Keep the great recipe ideas coming, ChihYu!

JAPANESE POTATO SALAD

BY: CHIHYU SMITH

Recipe & photos credit: ChihYu Smith | I Heart Umami

Check out her full post: https://iheartumami.com/japanese-potato-salad/

Ingredients

For the Japanese potato salad:

• 3 whole persian cucumbers, 6 oz. total, or English cucumber

• 2 whole Russet potatoes, 8 oz. each, or yukon gold

• 1 ¼ tsp coarse sea salt

• ¼ tsp ground black pepper

• 2-3 large boiled eggs

• 1 cup frozen carrots and peas

• 3-4 pieces cooked ham, diced

• 1-2 bulbs scallions, chopped, optional

For the salad dressing (substitute for kewpie mayo):

• 5 tbsp mayonnaise, I like Tessemae's mayo. See notes

• 1 tbsp rice vinegar

• ¼ to ½ tsp Takii mushroom seasoning or coarse sea salt, see notes

Instructions

• Thinly slice the cucumbers. Add them to a mixing bowl with 1tsp salt. Use your hands to gently rub the salt into the cucumber slices. Set the bowl aside.

• Peel the potatoes and cut them into ¾-inch dice. Immediately place them in a large pot and add enough cold water to cover by 1 inch.

• Bring the water to boil over medium-high heat then reduce heat to medium, and simmer. Stir a few times, until potatoes are fork tender, about 10 minutes.

• Drain the potatoes and transfer to a large heat-proof mixing bowl. Season with ¼ tsp salt and pepper. Use a potato masher to roughly mash the potatoes and leave some small chunks for texture.

• In the meantime, in a separate saucepan bring the water to boil then reduce heat to medium-low, add the eggs and simmer for 8 minutes. Remove the eggs and blanch the carrots and peas until tender, about 10 seconds. Set them aside to cool.

• To assemble, add eggs to the potato bowl and lightly mash them together. Squeeze the cucumbers well and add them to the potato bowl with peas and carrots, ham, and scallions, if using.

• Add the dressing and toss to incorporate. Season with more salt and pepper to taste, if desired. Serve in room temperature or best slightly chilled.

Tomato Egg Drop Soup by ChihYu Smith

A hot bowl of soup is always welcome on these cold, dreary winter days. ChihYu’s recipe for Tomato Egg Drop Soup takes me back to the afternoons where my grandma would welcome my sister and me home from school with a hot bowl of comforting soup. Thanks ChihYu!

TOMATO EGG DROP SOUP

BY: CHIHYU SMITH

Recipe & photos credit: ChihYu Smith | I Heart Umami

Check out her full post: https://iheartumami.com/tomato-egg-drop-soup/

Ingredients

• 3 bulbs scallion chopped and separate white and green parts

• 8 oz. ripe vine tomatoes about 2 medium and finely chopped

• 1 tbsp avocado oil

• 2 to 2 ¼ cups chicken bone broth I use store bought unsalted

• 2 large eggs

• Takii Umami Powder or salt to taste

• 1.5 tsp arrowroot starch skip if on keto

• Toasted sesame oil drizzle

• Small handful chopped cilantro optional

Instructions

• Chop the scallion and separate white and green parts. Finely dice the tomatoes and set them aside in a bowl.

• Preheat a medium size soup pot over medium heat, add oil. Saute white scallion parts with two pinches of salt until fragrant, about 8-10 seconds. Take care not to burn them.

• Add tomatoes and 2 pinches of salt. Saute for 2 to 3 minutes or until the tomatoes turn quite soft in texture.

• Add broth and cover with a lid. Lower the heat to medium-low. Bring it to a gentle simmer and cook about 8 to 10 minutes total to extract more flavor from the tomatoes.

• In the meantime, whisk the eggs in a measuring cup with spout until you can see small bubbles form. In a separate small bowl, xix well arrowroot and 2 tbsp water to make a slurry. If you are on keto, skip the slurry step.

• Remove the lid and taste test the soup to adjust salt seasoning. Aim on the less salty side as the soup will taste saltier once it comes to room temperature.

• Bring the soup to hot simmering and almost to a gentle boiling state. Stir the starch mixture one more time then slowly drizzle it into the broth, stir for about 30 seconds.

• With one hand slowly drizzle in the eggs from higher up and the other hand quickly stir the soup constantly with chopsticks in the same circular motion to form fine egg flower ribbons.

• Off heat, drizzle with toasted sesame oil and garnish with cilantro, if using, and green scallion parts. Serve hot or warm.

Easy Shrimp with Tomato Cream Sauce by ChihYu Smith

ChihYu posted another amazing-looking recipe that is gluten-free, low-carb, paleo, Whole 30, and keto-friendly. A little sprinkle of Takii on top for extra flavor and dimension.

SHRIMP WITH TOMATO CREAM SAUCE

BY: CHIHYU SMITH

Recipe & photos credit: ChihYu Smith | I Heart Umami

Check out her full post: https://iheartumami.com/shrimp-in-tomato-cream-sauce/

Ingredients:

• 1 clove garlic, about 0.4 oz.

• 1 large shallot or a small yellow onion, about 3 oz.

• 1 lb. large shrimp, peeled and deveined with tail on

• 2 ts[ arrowroot or tapioca flour

• 1.5 tbsp olive oil

• Coarse sea salt or Takii’s umami mushroom powder, to taste

• 1 tbsp coconut amions, or 1 tsp worcestershire sauce

• 2 tbsp chicken or vegetable stock

• 14.5 oz. Canned fire Roasted Tomatoes, diced

• ¼ cup dairy-free milk creamer, i.e. dairy-free coffee creamer half-and-half

• 1 tbsp ghee

• Ground black pepper, to taste

• Small handful parsley or chives, chopped for garnish

Directions:

1. Finely mince the garlic and shallot. Set them aside in one bowl.

2. Pat dry the shrimp with a clean paper towel and butterfly them.

3. Lightly dust the shrimp with arrowroot on both sides

4. In a well-heated skillet, add olive oil. Saute garlic and shallots over medium heat with a pinch of salt until they sweat a bit, about 30 seconds.

5. Add the shrimp and pan fry them over medium heat until the color changes to pale light pink. This will happen quite quickly about 30 seconds per side.

6. Add coconut aminos, stock, and tomatoes. Spread the tomato sauce over the skillet to cover the shrimp evenly. Simmer over medium heat, uncovered, for about 7 to 8 minutes. Gently push the sauce around periodically to ensure even cooking and nothing is stuck to the bottom of the skillet.

7. Scoop out the shrimp, set them over a large pasta serving bowl, and cover with a foil to keep warm. Leave the tomato and the sauce in the skillet.

8. Add the milk creamer and ghee. Turn up the heat to high and stir the sauce with a wooden spoon until it thickens, about 2 minutes for thinner sauce and 3 minutes for thicker sauce.

9. Off heat, pour the sauce over the shrimp. Gently toss to coat it over. Season with black pepper to taste and garnish with chives or parsley.

Notes:

• If adding pasta, cook the pasta noodles separately according to the package instructions and drain well. Add the noodles to the sauce at Step 8 to thicken with the tomato cream sauce together. You might need to adjust the time to reduce the sauce. You might also need to season with more salt to taste. If needs more sauce, try adding more milk creamer.

• To keep the meal Whole30 or low carb, serve it with mashed sweet potatoes or low carb fried rice.

• To keep it even lower in carb, pat dry the shrimp and skip the arrowroot dusting. Increase the time to reduce/thicken the sauce over a stovetop. You may also use Xanthan gum to thicken the sauce, if desired.

Sautéed Cabbage Recipe by ChihYu Smith

ChihYu Smith focuses on healthy, tasty, low-carb dishes and she recently discovered Takii and how a spoonful elevates all types of dishes. We’re impressed that she even took Takii with her on an international trip.

Check out her page for the full recipe, additional photos, and nutrition info.

Recipe & photos credit: ChihYu Smith | I Heart Umami

Original post: https://iheartumami.com/sauteed-cabbage/

Serve 2 people

• 1.5 lbs. Green cabbage (about a quarter of one whole cabbage)

• 1.25-1.5 tsp Takii shiitake seasoning powder

• 2 tbsp avocado oil

• ½ -1 tbsp chicken or vegetable stock or water

1. Remove the core of the cabbage and dice it to bite sizes. They don’t need to be in uniform shape. I found that if you dice the stem parts slightly smaller than the leafy parts the cabbage get cooked more evenly.

2. Rinse the cabbage and set it aside to drain well.
   

3. Preheat a 12-inch saute skillet or wok over medium-heat until it’s too hot to place your palm near the surface, about 2-3 inches away. Add oil and swirl it around. If the skillet becomes too smoky that means your skillet is overheated. Simply set it aside to let cool for a few seconds before putting it back to the heat source again.
   

4. Add cabbage, be careful of the splatter. Saute the cabbage over high heat. Keep scooping and tossing frequently for about 3 minutes.
   

5. Sprinkle with shiitake powder and keep sauteing the cabbage for 1 minute. Add stock and saute for 1 additional minute. The cabbage should be tender yet crisp.
   

6. Off heat. Taste and see if you’d like to add more shiitake powder. Serve warm or at room temperature over a large plate.

Note:

In the photos, I pair the cabbage stir-fry with seared shrimp. It’s totally optional and you can swap it for grilled chicken, pork, steak, or fish.