A healthy and stomach-filling dinner（お腹がいっぱい感じられる健康食事）

Here is a meal I've  prepared recently which is really tummy-filling; but, it's not fattening. No extra oil was added; the only oil was that from the chicken skin and for sauteing the vegetables; a little amount of oil was also present in the noodles themselves.  The tubers make the stomach full while the chicken with its skin satiates one's appetite.  The sauteed noodles would give the extra energy.  One could substitute plain rice for this (Actually, I did this the second time I made this dinner).




Fig. 1 Center top: chicken with celery, leeks, and rosemary; lower left: sauteed noodles;
lower right: tubers in miso soup

  










Fig. 2. Close-up of the miso soup

 

This is my own praparation of a dish presented at a TV program about dieting and beauty that was so enticing I could not let the day pass without trying it myself.  The result was truly satisfying.  I combined it with sauteed noodles Japanese style (called "yakisoba").  Indeed, the meal has made me and my family so full.  The viands were steamed chicken, root crop miso soup and sauteed noodles.  For the steamed chicken, the chicken meat (thigh part) was first sprinkled with salt and pepper and kept in the refrigerator for 20 minutes.  Then, the meat was heated (without oil) with the skin side at the bottom (flesh part up) of a non pre-heated non-stick frying pan until it was golden brown. At about this time, the oil from the skin has come out but the upper part and midpart are still half-cooked or raw.  Set this aside and get another frying pan ready by laying long slices of leeks and celery stems  onto the frying pan.  Afterwards, the fried chicken was laid on top of this arrangement and added with crushed dried rosemary leaves. About 3/4 cup of Japanese wine was poured inside the pan, covered, and boiled for 20 minutes. This step made the inner and upper parts well-cooked. The other dish is miso soup (soup with fermented soybean paste or the so- called "miso" in the Japanese language) and contains sweet potatoes, taro, konyaku  (made from  a local tuber called konyaku), seaweeds, mushrooms, and carrots.  Yakisoba or the sauteed noodle dish was prepared by sauteing vegetables (garlic, onion, mushrooms) before adding the noodles made from wheat flour (available in the market).  The sauces for this dish were worcestershire sauce and soy sauce.




Fig. 3. Close-up of the chicken dish