Tag: japanese

Low Carb Japanese Peanut Butter Beef

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Another gem inspired by my Japanese food YouTube obsession. Delicious, delicious obsession.

I’ve made this version low carb. The original recipe used oyster sauce in place of hoisin (I happened to have hoisin on hand – Chinese, I know) and udon in place of spaghetti squash.

I also turned around and had this for dinner a second night in a row – with added roasted brussels sprouts – and it was magical.

gluten-free, keto, paleo-ish


Low Carb Japanese Peanut Butter Beef

150g ground beef
1/4 cup chopped scallions
1 Tbsp. peanut butter (check your label!)
1 tsp. hoisin or oyster sauce (check your label!)
1 Tbsp. sake or rice wine
1 Tbsp. coconut aminos or tamari
1/2 cup cooked spaghetti squash

Heat a medium pan over medium heat. Add the ground beef and cook until just browned. Add the liquids, peanut butter and hoisin/oyster sauce and stir quickly to combine completely. Add the spaghetti squash and scallions and stir well to combine.

Serves 1 for dinner

Japanese Sesame Greens

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This quick and easy side dish makes a great light dinner with a little protein. Inspired by a recipe made on one of my favorite YouTube channels: Texan In Tokyo (RIP).

gluten-free, paleo, whole30, keto, vegetarian, vegan


Japanese Sesame Greens

1 bunch bok choy (about 1 cup chopped)
2 Tbsp. sesame oil
3 Tbsp. sesame seeds
1 Tbsp. coconut aminos
2 drops stevia

In a medium pan, heat the sesame oil over medium-high heat. Add the bok choy and cook, stirring frequently, until softened.

Meanwhile, bash the sesame all to hell in a mortar & pestle until it resembles sand.

When the sesame is done, add the coconut aminos & stevia and stir to combine. Let cook a minute or so. Add the bashed sesame seeds, stir to combine, and pull off the heat.

Serves 1 as a side dish

Nutritional Breakout: 430 calories, 7 grams net carbs, 8 grams protein, 40 grams fat

Japanese Ketchup Rice – Paleoified

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I saw this recipe on one of my favorite YouTube channels – Texan in Tokyo (rip) and couldn’t wait to try it myself. Ketchup on scrambled eggs is the only way I would eat them when I was a kid – and I still love it.

This is delicious and made the perfect “single lady” dinner.

gluten-free, paleo, keto


Paleo Japanese Ketchup Rice 

2 – 3 ounces leftover poultry (I used turkey)
1/2 cup cauliflower rice
1/2 small carrot, diced
3 Tbsp. ketchup (I used Sir Kensington because that was what I had)
2 eggs
2 Tbsp. coconut aminos
1/4 white onion, diced
1 Tbsp. unsalted butter
1 Tbsp. fat of choice (I used bacon fat)

In a small to medium pan over medium-high heat, add the fat of choice and cauliflower rice. Add the meat. Dice the carrot and onion and add. Sautee until the carrots start to soften and the onion is translucent. Add 1 Tbsp. coconut aminos and stir. Let cook another minute or so. Add 2 Tbsp. ketchup. Let cook another minute or so.

Scramble the eggs with the second Tablespoon coconut aminos. Push all the rice to one side of the pan and add the butter to the clean side. Once the butter is melted, add the eggs. Let set up a bit and drag your spoon through to break up. Let settle into a sort of half omelette.

To serve, it would be really awesome to kind of flop the omelette over the rice and serve pretty drizzled with ketchup.

Mine looks like dog food. Tasty, tasty dog food.

Serves 1