Spa Cuisine Of Japan
Buckwheat Soba With Dashi Broth:
Serves 4; 200 Calories per serving; Protein 30g; Carbohydrates 25g; Fat 19g
Ingredients: 1 tbsp dried konbu; 4 cups water; 2 tbsp dried bonito flakes; 1 cup enoki mushrooms; 1 cup honshimeiji; 1 cup coriander; 2 1/2 cups soba (buckwheat noodles); 8 cherry tomatoes;
Preparation: Boil the konbu in water. Just before it comes to the boil, remove the konbu an add the bonito flakes. Then remove from fire and allow the bonito flakes to sink to the bottom. Strain the broth, then add the mushrooms and coriander. To serve pour the broth over the soba and garnish with tomatoes.
Fruit Sushi Roll:
Serves 4; 180 Calories per serving; Protein 38g; Carbohydrates 80g; Fat 28g
Ingredients: 2 1/2 cups sushi rice; 32 cups water; 1/4 cup coconut milk; 7 oz / 200g pineapple; 7oz / 200g mango; 7oz / 200g papaya; 2 pcs nori sheets;
Preparation:
Rinse the sushi rice and add water and coconut milk to it. Bring it to the boil, then lower the heat and let it simmer for 15 minutes. Cut the fruit into long strips. To make the sushi roll, place a nori sheet on a sushi mat. Spread a quarter of the rice evenly over two-thirds of the nori sheet. Arrange the fruit strips neatly across the centre of the rice. Roll the sushi mat so that the fruit strips are firmly packed in the rice. When the roll is secure, unroll the sushi mat. Repeat the process for the remaining nori sheets. Cut each roll into bite-sized pieces. Place 3 pieces of sushi roll on a plate and serve with warm green tea.
Iced Green Mint Tea:
Serves 4; 60 Calories per serving; Protein 2g; Carbohydrates 2g; Fat 0g
Ingredients: 4 bags Japanese green tea bags; 2 1/2 cups hot water; 2 tbsp mint leaves chopped; 4 sprigs mint; ice as required.
Preparation:
Infuse the tea bags in hot water for 3 min then remove them. Add the mint leaves into the tea. Pour the tea into 4 glasses and add ice if preferred. Garnish with mint and serve.
