Hypertension 13

Boiled Ham with Spicy Chinese Sauce

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

125kcal
3g
18g
45mg
0.7g
1.0
1.3g

P/S ratio* 0.5 *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	Serves 1	Serves 4
ham (thinly sliced, lean) cabbage radishes beefsteak plant Sake、Welsh onion	100g 5/4leaves 1 1leaf -	300g 5leaves 4 4leaves -
Spicy Chinese sauce 　chive 　ginger root	1/4 3g	1 13g
Seasonings	Serves 1	Serves 4
sugar vinegar soy sauce sesame oil dou ban jiang (spicy bean paste)	1/4 teaspoon 1/5 teaspoon 1/2 tablespoon 1/4 teaspoon 1/12 teaspoon	1 teaspoon 4/5 teaspoon 2 tablespoons 1 teaspoon 1/3 teaspoon

１	Spread out each slice of ham. Crush the Welsh onion using the side of a knife to release the aroma.
２	Boil the cabbage leaves in plenty of water. Drain them in a strainer. After they cool, cut into strips and squeeze dry lightly. Cut each radish in a decorative way and the beefsteak leaves into thin strips. Soak both in water for a while.
３	Combine plenty of water, sake and the Welsh onion prepared in 1in a pan and bring to a boil. Dip each slice of ham in the boiling water. After they are done, remove them and soak in ice water.
４	Cut the chive into rings. Skin the ginger root and mince. Combine all the ingredients for the sauce in a bowl and mix well.
５	Over a bed of cabbage prepared in２ spread on a dish, place the ham after removing any water from the surface and pour the sauce prepared in ４over it. Remove excess water from the radishes and beefsteak leaves and add to the dish.

Boiling thinly sliced ham
Spread each slice and dip in boiling water. After they are done remove from water. Because the excess fat of the ham is released in the water while cooking, fat intake can be reduced.
Boiling cabbage leaves
If you cook all 5 leaves at one time, it will take longer and therefore more Vitamin C will escape in the process. To retain the Vitamin C, place one leaf at a time in boiling water, hard stem first, and cook each briefly.

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