Diabetes 13

Soy-Flavored Stewed Ham

Calories
Fat
Protein
Cholesterol
Salt
P/S ratio*
Dietary fiber

95kcal
2g
15g
40mg
1.0g
0.3
0.6g

*A ratio between saturated fatty acid(S) and polyhydric unsaturated fatty acid(P). The ratio is shown for each dish. The preferable ratio is 1 to 1.5.

Ingredients	Serve 1	Serves 4
ham (uncut) kaiwarena (radish seed leaves with stems)	62.5g 3/4 packs	250g 3 packs
Seasoned stock water Chives Ginger root	1/2 cups - -	2 cups - -
Japanese dry mustard	-	-
Seasonings	Serve 1	Serves 4
Seasoned stock sake sugar soy sauce	3/4 tablespoons 1/4 tablespoon 5/4 tablespoons	3 tablespoons 1 tablespoon 5 tablespoons

1	Tie the ham with kite string to retain the shape, and cook briefly in boiling water.
2	Remove the roots from the kaiwarena and rinse. Crush the chives and ginger root using the side of a knife.
3	Combine the ingredients for the seasoned stock and bring to a boil. Put the ham in, cover and bring to a boil again. Reduce the heat and simmer for 30 to 40 minutes until thoroughly cooked. Let it stand until cool.
4	Take the ham out of the pot, remove the kite string and slice thinly. Remove any grease from the surface of the seasoned stock, and boil down for a while.
5	Serve the slices of ham along with the kaiwarena on a dish. Pour a small amount of seasoned stock over the ham and add the mustard on the side.

Because ham has little fat and is tender in texture, it is good to use in dishes when you want to bring out the flavor of the ham itself, such as a roast. It also contains plenty of Vitamin B1. We should eat more ham, as well as tenderloin for the same reason.

Apply some dry mustard on the ham as you eat it to enjoy the fresh pungency that's good to the last bite.

Precooking ham in boiling water
Tie the ham with kite strings to retain the shape, and cook briefly in plenty of boiling water to remove excess fat.

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