Higher protein and lower carb, without turning Japanese food into something else.
🍳 2 Recipes
What You'll Learn
You will learn where the sugar hides in Japanese sauces, how to cut it safely, and which dishes need no change at all.
Cut sugar, not flavour
Most Japanese sauces use sugar for shine and balance. Reduce it by half and add a little more mirin at the end. The gloss survives.
I use chicken thigh with the skin removed. You lose the fat, not the moisture, because the meat itself is forgiving.
Did you know?
Traditional Japanese meals get most of their protein from fish and soy. Meat only became a daily item in Japan after 1868.
Pro Tip
Replace half the rice with cauliflower rice and keep the sauce as written. The sauce is what makes it taste Japanese.
