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Food & Dining // Heart-y Chef
Diana Helfand

A Low-calorie, High-flavor Clam Soup

Concert pianist Lisa Nakamichi, a Kailua High School alumna, is bringing The Aloha International Piano Festival to the Hawaii Convention Center. The annual celebration of the piano, which Nakamichi founded in 2006, is a chance for local students to study with the world’s greatest pianists. Piano superstars such as Kevin Kenner (winner of the International Chopin Piano Competition) and Jon Nakamatsu will make appearances at the weeklong nonprofit event.

This year, the festival features a roster of evening concerts, competitions for students, enrichment classes for local music teachers and something new: an amateur program for adults. It’s for anyone who loves playing the piano but has to dedicate most of their time to what we call “day jobs.”

The festival runs June 16 to 23 and also features a Fathers’ Day concert. All events are affordably priced and open to the public. Check out the lineup at alohapianofestival.com.

Nakamichi was kind enough to share this recipe with MidWeek readers, and says, “This is my favorite dish because not only is it so low in calories, but the flavor of the broth is wonderful. Hope you will give it a try!”

LISA’S SUPER HEALTHY SIMMERED DAIKON

AND CLAMS

* 20 clams (littleneck clams preferred)
* 1/4 (3 inches) daikon (Japanese turnip)
* 1/4-1/2 cup chopped green onions
* 1 tablespoon Japanese sake
* 1 teaspoon mirin
* 1 teaspoon soy sauce
* 1/2 teaspoon salt (or to taste)
* 1/4 teaspoon Japanese chili powder (either ichimi or shichimi)

Wash clams under cold water and scrub the shells with a brush.

Leaving the daikon skin on, cut the daikon in quarters and thinly slice. Place the daikon in a pot with a glass lid and add sake, mirin, soy sauce, salt and chili powder, then add water until the daikon is barely under water. Cook over high heat until boiling, and simmer another 2-3 minutes on low-medium heat.

Still on low-medium heat, add clams and green onions; cover pot until shells open. (Do not remove cover until the shells open.) Place in a deep dish and add the Japanese “ichimi” or “shichimi” powder.

Makes two servings, only 50 calories per serving.

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