For skin and hair in your 40s and beyond! Just add this to your morning toast: Strained yogurt, almonds, and honey—a trio that cultivates a healthy glow.

 

Ingredients (Serves 1)

Sliced ​​bread　　　　　　　　　　1 slice

Plain yogurt (unsweetened)　　　100g

Almonds (coarsely chopped)　　　7 nuts

Honey　　　　　　　　　　　　1 tablespoon

Instructions

1) Line a sieve with a paper towel, place the yogurt on it, and refrigerate to let it drain (creating "strained yogurt").

While the liquid will drain in about 30 minutes, you can leave it overnight if you prefer a firmer texture similar to cream cheese.

2) Spread a generous amount of the strained yogurt onto the bread, top with the chopped almonds, drizzle with honey, and serve.

Chicken Teriyaki

 

<Ingredients A>

・1 chicken thigh

・1/2 tbsp salad oil

・Salt (to taste)

<Ingredients B>

・2 tbsp mirin

・1.5 tbsp soy sauce

・1/2 tbsp sugar

<Ingredients C>

・Green beans (to taste)

・Broccoli (to taste)

・Broad beans (to taste)

・Green peas (to taste)

・Snap peas (to taste)

*For <Ingredients C>, use a combination of your favorite vegetables.

<Instructions>

① Boil the vegetables from <Ingredients C> in unsalted water for about 2 minutes each, then drain in a colander and let cool. Pat the chicken dry, cut into large bite-sized pieces, and sprinkle salt on one side.

② Place the salad oil and chicken (skin-side down) in a frying pan and heat over medium heat. Reduce to medium-low heat and cook undisturbed for about 10–12 minutes; flip the chicken over, cook for another minute, then remove from the pan.

③ Wipe out any excess fat from the pan. Over high heat, boil down the mirin from <Ingredients B> until reduced by half. Add the soy sauce and sugar, return the chicken to the pan, and coat thoroughly with the sauce. Serve on a plate with the vegetables on the side.

Nagaimo (Japanese mountain yam) pancake

 

Ingredients 

・Nagaimo (Japanese mountain yam) ... 200g

・Beaten egg ... 1 egg's worth

・Dried sakura shrimp, red pickled ginger ... 2 tbsp each

・Aonori (dried green seaweed flakes) ... to taste

・Rice oil (or vegetable oil) ... 1/2 tbsp

Wheat flour, salt, soy sauce

<Instructions>

1. Grate the nagaimo (leaving the skin on) and place it in a bowl. Add the beaten egg, 4 tablespoons of wheat flour, and a pinch of salt; mix well with a whisk.

2. Lightly crush the sakura shrimp with your fingers. Coarsely chop the red pickled ginger.

3. Heat the rice oil in a frying pan over medium heat. Scoop the mixture from step 1 (about 1 tablespoon at a time) and drop it into the pan. Sprinkle small amounts of the ingredients from step 2 over the batter. Cook for about 2 minutes until the bottom is browned, then flip and cook for another 1–2 minutes. Flip again, brush with a little soy sauce, transfer to a serving dish, and sprinkle with aonori.