After Thanksgiving dinner (plus leftovers) and likely, holiday potlucks leading up to it, you may want to try a light meal for a change.

I have been experimenting with some Japanese menus and decided on panko-crusted tilapia (panko is a light breadcrumb used in Japanese cooking), spicy edamame hummus with vegetables, and a delicious sprout salad.

There are no sweets or desserts in the Western sense of the word to be found in traditional Japanese cooking. Instead meals are ended with fresh fruits of the season.

Sweet things do exist, however, originally they were something to indulge in when drinking ocha (tea), and so sweets are closely linked to the “way of tea.”

Try the kabocha (pumpkin) cookies — they are light and easy to prepare.

Panko-crusted tilapia

Cooking time varies according to the size of the fillet and the desirable level of crispness. As long as the fish flakes easily, it is thoroughly cooked. This recipe can also be cooked in the oven.

Ingredients

Photo by Rod Aydelotte

4-6 Tilapia fillets (fresh or previously frozen is fine)
Shredded Asiago or Parmesan cheese (long shreds)
Flour to coat filets
2 eggs, whisked
Panko bread crumbs (found in the international cuisine section)
Vegetable oil
Salt and pepper

Directions

Mix together in a bowl equal parts panko and shredded cheese, with a couple pinches of salt and pepper if desired. Set aside.

Whisk eggs in small bowl, then rinse filets in water and pat dry. Dredge in flour then dip fillets in egg to coat. Next put filets in panko mix and cover generously, pressing gently to adhere the mix to the fillets. Set each finished fillet on a plate until they are ready to fry.

Heat oil (about  1/2 inch) in a large frying pan over medium high heat and place the fillets in the pan. Let fry until you can see golden brown around the edges, then flip and finish the other side. When finished, take out of pan and let drain on paper towels until ready to serve. Serves four to six.

Edamame hummus

Ingredients

Photo by Rod Aydelotte

1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
1/4 cup tahini
1/4 cup water
1/2 teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Sliced cucumbers, celery, carrots, rice crackers

Directions

Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.

In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to one day.

Japanese sprout salad

The recipe calls for lentil sprouts, but you can use alfalfa or any sprout mix available. You can also make your own sprouts; there’s not much to it: soak the seeds or beans for a day, then rinse and drain them once a day. After a few days, they will begin to sprout tiny leaves and are ready to eat. Mung beans and lentils are the easiest to find and sprout.

Ingredients

Photo by Rod Aydelotte

1/4 cup vegetable oil 
2 tablespoons sesame seeds 
1 cup rice vinegar 
1/2 cup sugar 
1 teaspoon salt 
6 cups lentil sprouts (sprouts from 1 cup uncooked lentils) or other sprout mix
4 carrots, grated 
4 cucumbers, unpeeled and cut into matchstick pieces

Directions

Heat the oil in a small skillet. Add the sesame seeds; cook and stir until the seeds are light brown. Remove from the heat and cool.

Combine the vinegar, sugar and salt in a small bowl. Stir in the seeds; blend thoroughly. Cover dressing and refrigerate until needed (but not more than three days).

Lightly mix the sprouts, carrots and cucumbers in a large bowl; pour the dressing over them. Toss and serve immediately or cover and refrigerate for one to two hours. Serves six.

Kabocha (pumpkin) cookies

Japanese pump-kin, kabocha, is a very popular item in Japan. Kabocha has a slightly sweet taste, so it’s often used to make desserts.

The kabocha cookies are soft and slightly sweet; you can adjust the sweetness by adding an additional tablespoon of sugar, if desired.

Kabocha is not easily found in Central Texas, but regular canned pumpkin works just as well.

Ingredients

Photo by Rod Aydelotte

1/4 lb kabocha (or canned pumpkin)
2 tablespoons butter
3 tablespoons sugar
1 egg yolk
2/3 cup flour
1/4 teaspoon baking powder

Directions

Cut kabocha into large chunks. Steam kabocha in the microwave until softened. Peel kabocha and mash in a bowl.

Mix butter and sugar in another bowl. Add mashed kabocha (or pumpkin) in the bowl. Mix well.

Add an egg yolk and stir well. Sift flour and baking powder together. Add the flour in the bowl. Mix the dough. Rest the dough in the refrigerator for 30 minutes.

Preheat the oven to 340 degrees. Roll out the cookie dough on a floured board and cut into your favorite shapes. Place shaped cookie dough on a cookie sheet coated with cooking spray. Bake cookies for 15-20 minutes. Makes 12-18 cookies.

Food writer Barbara Hutson studied food preparation at Texas State Technical College in Waco.