tag:blogger.com,1999:blog-518446030819531242024-03-18T21:52:38.629-07:00mamarecipes.infoIyanmoonehttp://www.blogger.com/profile/01241109536326516071noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-51844603081953124.post-11311587355459531632019-01-14T18:30:00.000-08:002019-03-23T17:36:52.822-07:00Kurumi daifuku / soft rice cake with sweetened azuki bean paste and walnuts<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">Toasted walnuts add a rich taste and crunch to a standard everyday <i>daifuku </i>rice cake. Turbinado in soft <i>gyuhi mochi </i>goes really well with walnuts and <i>tsubuan </i>crumbly <i>azuki</i> bean paste inside. Best on Day 1 for contrasting texture with walnuts, especially while still warm.<br /><br /><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0UDvHQ6UseQjV3dnosmVnZ8h7EYaXFvTUgQEnL4lmOybyQCauX3qf42mZOcQKXRxQBMEaLTVKyY9ursCOXDc6TTRiN0MKY6wf-IG6GR75zxbac77BBQAtf7BYmWijbm_EqMuH16wwvI/s1600/Kurumi+daifuku+1_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0UDvHQ6UseQjV3dnosmVnZ8h7EYaXFvTUgQEnL4lmOybyQCauX3qf42mZOcQKXRxQBMEaLTVKyY9ursCOXDc6TTRiN0MKY6wf-IG6GR75zxbac77BBQAtf7BYmWijbm_EqMuH16wwvI/s400/Kurumi+daifuku+1_comp.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><span style="color: #666666;">1 <i>daifuku </i>cake (1/4 of recipe):</span><br /><span style="color: #666666;">130 calories; 2.8 g protein; 3.0 g fat; 23.4 g carbohydrate; 21.6 g net carbs; 1 mg sodium; 0 mg cholesterol; 1.8 g fiber; 145 mg potassium</span><br /><a name='more'></a><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><b><Ingredients></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lh6O1bL62PT892Wk02xGmiilgqF7lbjnwLsE4cI2Sdzqr-degniUeDvLFWahQO8RgFu6hvKPLNnXkGtmCN_gJcASrhTI2vHG0s3FH-e1SIwro7q1P82hB6vas3T0_YR4YIVbVa3zG3s/s1600/Kurumi+daifuku+ingredients+no+syrup_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1069" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lh6O1bL62PT892Wk02xGmiilgqF7lbjnwLsE4cI2Sdzqr-degniUeDvLFWahQO8RgFu6hvKPLNnXkGtmCN_gJcASrhTI2vHG0s3FH-e1SIwro7q1P82hB6vas3T0_YR4YIVbVa3zG3s/s200/Kurumi+daifuku+ingredients+no+syrup_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div>(Makes 4 <i>daifuku </i>cakes)<br /><u>For <i>gyuhi mochi</i></u><br />35 g <i>shiratamako </i>sweet rice powder<br />20 g turbinado<br />70 cc water<br />15-17 g walnuts (16 g in photo)<br /><br />About 90g <a href="https://recipesfortom.blogspot.com/2013/03/tsubuan-sweetened-crumbly-azuki-bean.html" target="_blank"><i>tsubuan </i></a>crumbly sweetened <i>azuki </i>bean paste (88 g in photo)<br /><br />3-4 tbsp <i>katakuriko </i>potato starch (to prevent <i>gyuhi mochi</i> from sticking to tray and hands; not in photo)<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><b><Directions></b><br />1.<br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipnZAMuoKrA2JJpTHrH80gfp8nx9yVGb_7zXJCMOrnXAvA4X0m0lbLv6IlVC0n0fVlvwdq0uOaUkY0jm76UV7ptnGrgxQOeI2tGQBnlywjz5yn7SLya5S8zCGiBcqoYM7gqqvkB4CKxx8/s1600/Kurumi+daifuku+p1_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipnZAMuoKrA2JJpTHrH80gfp8nx9yVGb_7zXJCMOrnXAvA4X0m0lbLv6IlVC0n0fVlvwdq0uOaUkY0jm76UV7ptnGrgxQOeI2tGQBnlywjz5yn7SLya5S8zCGiBcqoYM7gqqvkB4CKxx8/s200/Kurumi+daifuku+p1_comp.jpg" width="200" /></a></div><br /><br />Dry toast walnuts. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuvDfl2jiwA0n17czwCoThfe06Oh5xrKhvaPV3W8earYLXUfRwfAMpQvcQSJcQqk9tWVH0Rv332WD7-wrGTomw6oTlOR6kWHcWrrdpCOu759rI28CHN5sS4LM-0YrWS3gWupdR8vfpN0/s1600/Kurumi+daifuku+p1-1_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="941" data-original-width="1407" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuvDfl2jiwA0n17czwCoThfe06Oh5xrKhvaPV3W8earYLXUfRwfAMpQvcQSJcQqk9tWVH0Rv332WD7-wrGTomw6oTlOR6kWHcWrrdpCOu759rI28CHN5sS4LM-0YrWS3gWupdR8vfpN0/s200/Kurumi+daifuku+p1-1_comp.jpg" width="200" /></a></div></div>Remove skin, and chop. <br /><div class="separator" style="clear: both; text-align: center;"></div><br />2.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBPU-7oEk9rp6pcqZ-HArSsSoE6u5gz8VO_EUch25Nr2ujJSdbwgaEjYmBOfDwnXbm2eldQsUaVjBkGbm1WYEhFja0UKnoOQZxgFbS3b0s-qATnF7Nt5LOrXPGJ7fTki94PDpeCmQJs4Y/s1600/Kurumi+daifuku+p1-3_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBPU-7oEk9rp6pcqZ-HArSsSoE6u5gz8VO_EUch25Nr2ujJSdbwgaEjYmBOfDwnXbm2eldQsUaVjBkGbm1WYEhFja0UKnoOQZxgFbS3b0s-qATnF7Nt5LOrXPGJ7fTki94PDpeCmQJs4Y/s200/Kurumi+daifuku+p1-3_comp.jpg" width="200" /></a></div><br />Divide <i>tsubuan </i>into four, and make round balls. </div><div class="separator" style="clear: both; text-align: center;"></div><br />3.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyTC1vMN0su_P7qfP7xbqhk8V0Kj3k2bL7Pws1eSj3kruX0htExG2gNr0Ol4GQPykD9qZ6xovV8M7ixICcfqhnyGsie5TYNgocxf-euRBdr0RzsQbV7-2PHNOKKorLDqzZH_ngyWDpFKY/s1600/Kurumi+daifuku+p3_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyTC1vMN0su_P7qfP7xbqhk8V0Kj3k2bL7Pws1eSj3kruX0htExG2gNr0Ol4GQPykD9qZ6xovV8M7ixICcfqhnyGsie5TYNgocxf-euRBdr0RzsQbV7-2PHNOKKorLDqzZH_ngyWDpFKY/s200/Kurumi+daifuku+p3_comp.jpg" width="200" /></a></div><br />Make soft <i>gyuhi mochi</i> rice cake.<br />In a medium bowl, put <i>shiratamako</i>, turbinado and water, and mix well. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1RgG-67d3GdYK3GODZJoYV7QdtTl3roGqTiagq-E7MAeWaYTDqhuXAEgyDv-nvkTFsrw6q0hGggq_v_xyWgeemY3LAfdhU5VxeaSQu-FaF57jb2GJlawlaIyjHCx4nP2Vg3p3mQe56Y/s1600/Kurumi+daifuku+p4_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1RgG-67d3GdYK3GODZJoYV7QdtTl3roGqTiagq-E7MAeWaYTDqhuXAEgyDv-nvkTFsrw6q0hGggq_v_xyWgeemY3LAfdhU5VxeaSQu-FaF57jb2GJlawlaIyjHCx4nP2Vg3p3mQe56Y/s200/Kurumi+daifuku+p4_comp.jpg" width="200" /></a></div>Make sure all <i>shiratamako </i>lumps are gone. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuQxLStQ4vE5RHd8WAxgLo1o9ToWytJke6QjjBFjbkmwWxVResezAth1VoCWcOwy605hkML0q038Eq4f9pqtshNaMANhUaAETDS90KvpZ-aTijvLUbTsVGLkeWvnzO5DZLNcOlkX4_I1M/s1600/Kurumi+daifuku+p5_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="864" data-original-width="1292" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuQxLStQ4vE5RHd8WAxgLo1o9ToWytJke6QjjBFjbkmwWxVResezAth1VoCWcOwy605hkML0q038Eq4f9pqtshNaMANhUaAETDS90KvpZ-aTijvLUbTsVGLkeWvnzO5DZLNcOlkX4_I1M/s200/Kurumi+daifuku+p5_comp.jpg" width="200" /></a></div>Loosely cover bowl, and microwave for 30-40 seconds. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL12Vm5jMXtN2HhLhiUry56X31_0Qd3jaO9Ey5zJFyiE3ZNb4rLULgM2jeBLIOkMCONCFspWowhj9CqRWk5ztrskC3XrQ3FQkqL0Ii4y0_vFC9yU3TPVElObEhcyAuwvKVAdyEbDuSQfk/s1600/Kurumi+daifuku+p6_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL12Vm5jMXtN2HhLhiUry56X31_0Qd3jaO9Ey5zJFyiE3ZNb4rLULgM2jeBLIOkMCONCFspWowhj9CqRWk5ztrskC3XrQ3FQkqL0Ii4y0_vFC9yU3TPVElObEhcyAuwvKVAdyEbDuSQfk/s200/Kurumi+daifuku+p6_comp.jpg" width="200" /></a></div>Remove, and mix well with moistened spatula. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTBjg4EwqaItala34UYUOhWtsP2LAB87nUXEG2NqDRcDNg5uoJ-BBtGVnnmbdOcQbzSWpY_E7bnOLE5EnyA1JtZCRL5Ftt5vMs63hEfWXjpNgAOCIyvdtmtl_UxItZF5eZwdIDl1cbR4w/s1600/Kurumi+daifuku+p7_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTBjg4EwqaItala34UYUOhWtsP2LAB87nUXEG2NqDRcDNg5uoJ-BBtGVnnmbdOcQbzSWpY_E7bnOLE5EnyA1JtZCRL5Ftt5vMs63hEfWXjpNgAOCIyvdtmtl_UxItZF5eZwdIDl1cbR4w/s200/Kurumi+daifuku+p7_comp.jpg" width="200" /></a></div>Cover and microwave again for 30 seconds.<br />Remove, and mix well with moistened spatula.<br />Repeat one more time, microwaving for a shorter time (15-20 seconds). <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3krsZsajT3lPHWKaxf0vA3QeISatyeTjV_6-6aax2heghQk-MmpMT5lgsB3ztwHTXN8N4dL8yL-yhOKD63KXSsPiBqdZzrMvHa7ZF91tUHj6PpFquF9puhG-KANa0QesDN8NrDViuB4A/s1600/Kurumi+daifuku+p8_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3krsZsajT3lPHWKaxf0vA3QeISatyeTjV_6-6aax2heghQk-MmpMT5lgsB3ztwHTXN8N4dL8yL-yhOKD63KXSsPiBqdZzrMvHa7ZF91tUHj6PpFquF9puhG-KANa0QesDN8NrDViuB4A/s200/Kurumi+daifuku+p8_comp.jpg" width="200" /></a></div>Fold walnuts in <i>gyuhi</i>, and microwave once again for 10-15 seconds. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJ0G4JwSsvik8H4kisT1IGn0sQTWNZC4JO7Kb8JcoeEvfqqyhY6bllb7HpQjZ0TQRovaPQNmP5zL41mmdCEeLxoTev-tjLNNySCPj72l0WZ37J5yctJ943k0Q5VphEz00Iwjf2-n17bE/s1600/Kurumi+daifuku+p9_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJ0G4JwSsvik8H4kisT1IGn0sQTWNZC4JO7Kb8JcoeEvfqqyhY6bllb7HpQjZ0TQRovaPQNmP5zL41mmdCEeLxoTev-tjLNNySCPj72l0WZ37J5yctJ943k0Q5VphEz00Iwjf2-n17bE/s200/Kurumi+daifuku+p9_comp.jpg" width="200" /></a></div><i>Gyuhi </i>with walnuts is done. </div><div class="separator" style="clear: both; text-align: center;"></div><br />4.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfVGmJfNfg8HxyJBJqaFHjHwSH_ZhA_oFMG-dw04JwP_ljNVqBGtPVNGY7vSJ8ciYIpsivZXeJU2o_mcX2vfAsaldxOCt0c58gFhUnGVQYxhuxjsyHTmug8Fczv2sjxCDEE7Tzh3JzhA/s1600/Kurumi+daifuku+p10_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfVGmJfNfg8HxyJBJqaFHjHwSH_ZhA_oFMG-dw04JwP_ljNVqBGtPVNGY7vSJ8ciYIpsivZXeJU2o_mcX2vfAsaldxOCt0c58gFhUnGVQYxhuxjsyHTmug8Fczv2sjxCDEE7Tzh3JzhA/s200/Kurumi+daifuku+p10_comp.jpg" width="200" /></a></div><br />Empty <i>gyuhi </i>on tray covered with potato starch. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUTWEIIohpLQbvMaPcmMoT6GXtuD-QxX53EGLp-DDE-Jkp5AjFo29lQgw3gg7HP5OVtWbr43k4o6X4tkeLEjXnWi5_x6A2EGND2SErYpNCg13y1I8tF37cDVUs6nuNnauGTiEmFyPJ8lM/s1600/Kurumi+daifuku+p11_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUTWEIIohpLQbvMaPcmMoT6GXtuD-QxX53EGLp-DDE-Jkp5AjFo29lQgw3gg7HP5OVtWbr43k4o6X4tkeLEjXnWi5_x6A2EGND2SErYpNCg13y1I8tF37cDVUs6nuNnauGTiEmFyPJ8lM/s200/Kurumi+daifuku+p11_comp.jpg" width="200" /></a></div>If <i>gyuhi </i>is in the shape of an oblong blob, put potato starch on long sides, and flip over (fold in half) with fingers, and make a log form. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKKPbRDy4BoqSK5eQIMjrsQ2qywGSeb9cVFdEIibwDJE3-yo-aRAAT8XzvuwlRlbVly1U77M1Va3pYLC9dwBd4kfK5W5HZe-08FdJzJdzHDhdE2O8ijdsSIxC8XxXchOIG4SNtn0fTO8/s1600/Kurumi+daifuku+p11-1_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKKPbRDy4BoqSK5eQIMjrsQ2qywGSeb9cVFdEIibwDJE3-yo-aRAAT8XzvuwlRlbVly1U77M1Va3pYLC9dwBd4kfK5W5HZe-08FdJzJdzHDhdE2O8ijdsSIxC8XxXchOIG4SNtn0fTO8/s200/Kurumi+daifuku+p11-1_comp.jpg" width="200" /></a></div>Squeeze or pinch between fingers to divide <i>gyuhi </i>in half, then divide each half into two to get a total of four <i>mochi</i> pieces. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBduRj0Nbo_CZ5G-BavLZ6HBSrTN-lqOeGbKtsDzH0Ln63l8t8Yc90GSFHquzWZo28tdAru2YlbGuDjpZMYxh1wNsK5ZK8vwF7KH2pJKXrBV_o3eABAKedvWVm5pHrUU3Fn9xadGuHL8/s1600/Kurumi+daifuku+p13_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBduRj0Nbo_CZ5G-BavLZ6HBSrTN-lqOeGbKtsDzH0Ln63l8t8Yc90GSFHquzWZo28tdAru2YlbGuDjpZMYxh1wNsK5ZK8vwF7KH2pJKXrBV_o3eABAKedvWVm5pHrUU3Fn9xadGuHL8/s200/Kurumi+daifuku+p13_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div><br />5.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZJw9TmpgfDfc2Eqqii1pc3uRdiJzB1eXGyU520g7m0APooj5EIkQ8GkQ-86Ufh_TYvMC_vqaj1FTxN3Jd5UqZ6h5FnFL_yoBHFfeXWtu3Bdo5q72H0EG8T9NvbZOt6ASQ0Baem2zKXY/s1600/Kurumi+daifuku+p14_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZJw9TmpgfDfc2Eqqii1pc3uRdiJzB1eXGyU520g7m0APooj5EIkQ8GkQ-86Ufh_TYvMC_vqaj1FTxN3Jd5UqZ6h5FnFL_yoBHFfeXWtu3Bdo5q72H0EG8T9NvbZOt6ASQ0Baem2zKXY/s200/Kurumi+daifuku+p14_comp.jpg" width="200" /></a></div><br />Flatten a <i>gyuhi mochi </i>piece, aiming to make the center thinner and outside fatter.<br />Place <i>tsubuan</i>, and wrap.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQM5RtD5N4TXct12HpB26YXdtaNpy6Gxp1xWTe7g3iU0tB6i588x4nMOQZNd-han7HIvoKkSBgGbLjpDUDV7Sy-dSxS_8XM1IJJfNObpnBakJAU-h5DbIhkWHM7IYyfp2DWbkIlZgQOIc/s1600/Kurumi+daifuku+p15_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQM5RtD5N4TXct12HpB26YXdtaNpy6Gxp1xWTe7g3iU0tB6i588x4nMOQZNd-han7HIvoKkSBgGbLjpDUDV7Sy-dSxS_8XM1IJJfNObpnBakJAU-h5DbIhkWHM7IYyfp2DWbkIlZgQOIc/s200/Kurumi+daifuku+p15_comp.jpg" width="200" /></a></div></div>When finished wrapping, place <i>daifuku </i>on your palm with closed side at bottom, and roll with fingers of your other hand to shape it into a globe (or gently press with your other palm to a form round cushion shape).<br />Ready to serve.<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><b><Notes></b><br /><ul style="text-align: left;"><li>Any natural brown sugar works great for <i>gyuhi </i>with walnuts.</li><li>Walnuts gradually soften over time and by Day 3 their taste starts to blend with <i>gyuhi</i> <i>mochi</i>, which also is nice in its own way.</li><li>Cooking time is when using a 1,000-watt microwave oven. </li></ul></div><div class="separator" style="clear: both; text-align: center;"></div><br /></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-89169379436243013612019-01-09T14:00:00.000-08:002019-03-23T17:36:53.377-07:00Koyadofu no ageyaki to renkon no horenso-an / fried freeze-dried tofu and lotus root with spinach dashi sauce<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">Rehydrating and frying <i>koyadofu </i>freeze-dried tofu results in a chewy and juicy texture, making a good contrast with crunchy lotus root. A blanket of flavorful <i>dashi </i>sauce brings the two ingredients together while adding a green touch of spinach. Ginger provides a zesty counter-punch to the rich taste from oil used in preparation. A nice side dish for cool days and nights.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIuH95LX1icns7strdRjkIyygDcMDEiE0ED7DKfSLN1UAJSyANQKm3_88jlgLPgARYXKaQ37TXoYhNY4nl2M3uPRFozW3AwoqkgkbPJICFYyBmAZnoFmY0kluRfdLsNGXIRKi_bSI8B3Q/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIuH95LX1icns7strdRjkIyygDcMDEiE0ED7DKfSLN1UAJSyANQKm3_88jlgLPgARYXKaQ37TXoYhNY4nl2M3uPRFozW3AwoqkgkbPJICFYyBmAZnoFmY0kluRfdLsNGXIRKi_bSI8B3Q/s400/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake_comp.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><span style="color: #666666;">1/2 of recipe:</span><br /><span style="color: #666666;">160 calories; 5.2 g protein; 11.9 g fat; 7.3 g carbohydrate; 6.3 g net carbs; 100 mg sodium; 0.1 mg cholesterol; 1.0 g fiber; 267 mg potassium</span><br /><a name='more'></a><br /><br /><b><Ingredients></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZdNZRASYSdItuyuhkhQnw9uCqrUJN_rxvWhq558OpYsHRp05qObPUBvhNY1KxUKzwLzMfV-MAHXG9kaIH5Sp6Icg_6PsjOLeWIRGlAffJEcDgcs91GRoiPubAA8Mbn4VScZzbJCTulfc/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+ingredients_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZdNZRASYSdItuyuhkhQnw9uCqrUJN_rxvWhq558OpYsHRp05qObPUBvhNY1KxUKzwLzMfV-MAHXG9kaIH5Sp6Icg_6PsjOLeWIRGlAffJEcDgcs91GRoiPubAA8Mbn4VScZzbJCTulfc/s200/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+ingredients_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div>1 <a href="https://recipesfortom.blogspot.com/2011/06/tofu-products.html" target="_blank"><i>koyadofu </i></a>freeze-dried tofu (16.5 g in photo)<br />75 g <a href="https://recipesfortom.blogspot.com/2011/05/katsuo-dashi-katsuo-kobu-dashi-bonito.html" target="_blank"><i>dashi </i></a>(room temperature or cooler, to rehydrate <i>koyadofu</i>)<br />2-3 cm (50-60 g) <a href="https://recipesfortom.blogspot.com/2012/03/renkon-lotus-root.html" target="_blank"><i>renkon </i></a>lotus root (60 g in photo)<br />Small knob ginger (not in photo)<br />2-3 tsp flour (to dust rehydrated <i>koyadofu</i>; not in photo)<br />1-2 tbsp oil<br /><br /><u>For <i>horenso-an</i> thickened sauce</u><br />Small handful (20-25 g) spinach (19 g in photo)<br />80g <a href="https://recipesfortom.blogspot.com/2011/05/katsuo-dashi-katsuo-kobu-dashi-bonito.html" target="_blank"><i>dashi</i></a><br />1/4 tsp <a href="https://recipesfortom.blogspot.com/2011/05/rice-wine.html" target="_blank"><i>sake</i></a><br />1/4 tsp <a href="https://recipesfortom.blogspot.com/2011/05/rice-wine.html" target="_blank"><i>mirin</i></a><br />1/2 tsp <a href="https://recipesfortom.blogspot.com/2011/05/shoyu-soy-sauce.html" target="_blank"><i>usukuchi </i>soy sauce</a><br />1-1 1/2 tsp <i>katakuriko </i>potato starch + same amount of water<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><b><Directions></b><br />1.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4eO4-CVwfPY_CjHhCBsTHshIA3EdZ2eh83W-Q_JBrHBX9XWn5mUF4qvB-vyXK6SN52zgiA-a0ChBjWJPrwpifNQYgAWDRBlki9lwUpWV2l_LBCG4MTDFtiwEjFhUe-2WpB5aJ4ctKjGE/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p1_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4eO4-CVwfPY_CjHhCBsTHshIA3EdZ2eh83W-Q_JBrHBX9XWn5mUF4qvB-vyXK6SN52zgiA-a0ChBjWJPrwpifNQYgAWDRBlki9lwUpWV2l_LBCG4MTDFtiwEjFhUe-2WpB5aJ4ctKjGE/s200/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p1_comp.jpg" width="200" /></a></div><br />Pour <i>dashi </i>over <i>koyadofu</i>, and rehydrate.</div><div class="separator" style="clear: both; text-align: center;"></div><br />2.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWlFUVb3F4H_EC9yKkPI2yvc8UtmHRRmRgWEcXz8AC-s2LuAfO4q8oc3Pcnv2Dxc0Yf90Ba5LukD0hUtl5my-PqybEakrI-fPAaLvBsvZDOluZ0Kh8SBbea4PxxcRfl3IGoJQmbU0Bqs/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p7_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWlFUVb3F4H_EC9yKkPI2yvc8UtmHRRmRgWEcXz8AC-s2LuAfO4q8oc3Pcnv2Dxc0Yf90Ba5LukD0hUtl5my-PqybEakrI-fPAaLvBsvZDOluZ0Kh8SBbea4PxxcRfl3IGoJQmbU0Bqs/s200/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p7_comp.jpg" width="200" /></a></div><br />Meanwhile, blanch spinach with plenty of water.<br />When leaves brighten, immediately transfer to cold water to stop cooking, <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCKZa4gJFJz9WddVQ8XSPe7tomQ0y-kNbGyommGwUU2hVuCI43-s22mjphgO9Qa4tipNnriJh-A4B4tnK-GAvF6QXtJRS1DgCec2YO_G4Dwh19qrce4-2j3NZ3Bjb5RfzpACVtiQn4l7E/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p10_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCKZa4gJFJz9WddVQ8XSPe7tomQ0y-kNbGyommGwUU2hVuCI43-s22mjphgO9Qa4tipNnriJh-A4B4tnK-GAvF6QXtJRS1DgCec2YO_G4Dwh19qrce4-2j3NZ3Bjb5RfzpACVtiQn4l7E/s200/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p10_comp.jpg" width="200" /></a></div>Squeeze out excess water once cool, and finely chop. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGjDUwRtBMDUG5oREgnFO6U6bBsZMb4VzZwOgC7nbEm2K1VTonTWGur_l3aqGSwZbgjTodjvqn9RctjKKU7Mm1xVvPxLIRbStlZjmojVKcg59c9xtsSZ3tpmsXLaRfjpr57451sDAbB4/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p2-2_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGjDUwRtBMDUG5oREgnFO6U6bBsZMb4VzZwOgC7nbEm2K1VTonTWGur_l3aqGSwZbgjTodjvqn9RctjKKU7Mm1xVvPxLIRbStlZjmojVKcg59c9xtsSZ3tpmsXLaRfjpr57451sDAbB4/s200/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p2-2_comp.jpg" width="200" /></a></div>Julienne or finely chop ginger.</div><div class="separator" style="clear: both; text-align: center;"></div><br />3.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIY6gwwpIsIG3yhA0UMqyKvUOfC7HJyWE71foQblYssDZA7v7tvGJNNNQh2bD7wtEwWjkt0__Yp2ftrGygbGP7vAEkV3hyphenhyphenN3qIe4SaU-VH4w2FC_FHrs6l7QfxIFeSLZuDf8LmOB39Og8/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p3_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIY6gwwpIsIG3yhA0UMqyKvUOfC7HJyWE71foQblYssDZA7v7tvGJNNNQh2bD7wtEwWjkt0__Yp2ftrGygbGP7vAEkV3hyphenhyphenN3qIe4SaU-VH4w2FC_FHrs6l7QfxIFeSLZuDf8LmOB39Og8/s200/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p3_comp.jpg" width="200" /></a></div><br />Chop lotus root into 2-3 cm, and soak in cold water for a few minutes. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYzK5M8inzYmVt0PyIv08KIKfKshfr7teRxc-mppF5ZnH011ZmIMoeDCVJc8Ywn6L_ft7JzZDruZtHVbPxJx7E3bcmCjy2_ZBIQsJgLco4DoUrLUVM-ImwAFt2ekxUTmpSg96Q7iE9qak/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p4_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYzK5M8inzYmVt0PyIv08KIKfKshfr7teRxc-mppF5ZnH011ZmIMoeDCVJc8Ywn6L_ft7JzZDruZtHVbPxJx7E3bcmCjy2_ZBIQsJgLco4DoUrLUVM-ImwAFt2ekxUTmpSg96Q7iE9qak/s200/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p4_comp.jpg" width="200" /></a></div>Place in a microwaveable container, and microwave 20 seconds or so (no need to fully cook at this point; becoming partially translucent is enough). <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIfEQ4IDw9wKHTdgUaU-s47Tn6O0t2wTlqXBc__HmBezyIM-tcNpdwBAwUsrXnML8yOh_PrzgegDtDoGBEgQ4ywsjfuWcA4KYqcPCCvS62-g3z4sHl7I-U48EU3ivz2U9PDmwuuz_7qrc/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p5_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIfEQ4IDw9wKHTdgUaU-s47Tn6O0t2wTlqXBc__HmBezyIM-tcNpdwBAwUsrXnML8yOh_PrzgegDtDoGBEgQ4ywsjfuWcA4KYqcPCCvS62-g3z4sHl7I-U48EU3ivz2U9PDmwuuz_7qrc/s200/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p5_comp.jpg" width="200" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMk1vcZxiaUodSkTT5jsMQKIqyME-nArojiI8LsIYekhkhDURHSNnOa0_bOz8HWp2Pre9JcWZXIbJfzxmQDVdIagFx67FNY6yf1sc5EAbxVHNAySvHbDpEy6WX3D8vCiddDyIArnZTepI/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p6_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMk1vcZxiaUodSkTT5jsMQKIqyME-nArojiI8LsIYekhkhDURHSNnOa0_bOz8HWp2Pre9JcWZXIbJfzxmQDVdIagFx67FNY6yf1sc5EAbxVHNAySvHbDpEy6WX3D8vCiddDyIArnZTepI/s200/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p6_comp.jpg" width="200" /></a></div>Remove cover, and cool. </div><div class="separator" style="clear: both; text-align: center;"></div><br />4.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3eU3BwOXRLmZouysRzqZB4W80xryBf4aPItkTeOcyKc0wewBzzRUj0P3xKNdg641MANvkBdaFOtOiWtJaFqCMk74w01Y4YVeCtUW4MpEwreFTF2NxrmUHVG5VY9HZJ2BeYLxKuyC4xc/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p17_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3eU3BwOXRLmZouysRzqZB4W80xryBf4aPItkTeOcyKc0wewBzzRUj0P3xKNdg641MANvkBdaFOtOiWtJaFqCMk74w01Y4YVeCtUW4MpEwreFTF2NxrmUHVG5VY9HZJ2BeYLxKuyC4xc/s200/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p17_comp.jpg" width="200" /></a></div><br />When <i>koyadofu </i>is fully rehydrated, gently squeeze to remove excess liquid (1-2 tsp <i>dashi</i>). <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRrUvPRUkjIXx9r8krdOfuLiq6sSO5jzu0LEn9PgwiS1mtD_pX0DLYKd8x0HaE121hFA468lWbjxTrv3xIhaB11js5ItM0ib2ypxh6pk6JqEMuLWuVDvdrUCDEXWflxFHv_z4aMoiqQE/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p18_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRrUvPRUkjIXx9r8krdOfuLiq6sSO5jzu0LEn9PgwiS1mtD_pX0DLYKd8x0HaE121hFA468lWbjxTrv3xIhaB11js5ItM0ib2ypxh6pk6JqEMuLWuVDvdrUCDEXWflxFHv_z4aMoiqQE/s200/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p18_comp.jpg" width="200" /></a></div>Cut into small cubes, and dust with flour. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFuU7ZPIceDRKI5aX5n6wGb87bwSDDWPgYgBG45Zmi6MQLfPRmv60OoNBZmlWocOyz4YIljLgfpLZmhcOnQlUXEB8BYHaNzvdEXZcOuBEW4tMpEkEybCk-xnfenhIuHqbQXeCym0EtIw/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p19_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFuU7ZPIceDRKI5aX5n6wGb87bwSDDWPgYgBG45Zmi6MQLfPRmv60OoNBZmlWocOyz4YIljLgfpLZmhcOnQlUXEB8BYHaNzvdEXZcOuBEW4tMpEkEybCk-xnfenhIuHqbQXeCym0EtIw/s200/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p19_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div><br />5.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiddxE7mOhtgzC05oYlCOvgmZpnbjmMyb21y_CDQVDnP_jHMQD-O1czKHv9fBgGnsU5zBeVsTtzI5Lq1yPYp6Y5QpuenFZLxxh2qTlPKvxAALyiSZmW1BVbv-0lsci4IxkdAVpG6b_UhEg/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p20-1_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiddxE7mOhtgzC05oYlCOvgmZpnbjmMyb21y_CDQVDnP_jHMQD-O1czKHv9fBgGnsU5zBeVsTtzI5Lq1yPYp6Y5QpuenFZLxxh2qTlPKvxAALyiSZmW1BVbv-0lsci4IxkdAVpG6b_UhEg/s200/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p20-1_comp.jpg" width="200" /></a></div><br />In a small frying pan, heat oil. When oil becomes hot, fry <i>koyadofu</i>.<br />(There was too much oil, and excess oil was discarded after taking the photo.)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0R0tkp2c2EkeN1VBd4PSLEQd3C4DPELZ7XnZez-ncYV7YofWHrNdZVXCg90jHpfvhN2oEJlc9apghl0pexPUTCfUU-Lh1DA_jwHt57VTXk1h6egZ9e3FpawAKGTQJxZ99c8NpkfZCcpo/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p21_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0R0tkp2c2EkeN1VBd4PSLEQd3C4DPELZ7XnZez-ncYV7YofWHrNdZVXCg90jHpfvhN2oEJlc9apghl0pexPUTCfUU-Lh1DA_jwHt57VTXk1h6egZ9e3FpawAKGTQJxZ99c8NpkfZCcpo/s200/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p21_comp.jpg" width="200" /></a></div>When <i>koyadofu </i>starts to become slightly golden, add lotus root, and saute until done. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdVaAbYRyuMiK4oa-EX7x8DgOqpLRNU0LSJxO7-cY-RhmEhCG0VFBiKvH9uc5OoQ36Sq1UbGEavZsbHx8loGF_mZGgobhiI5plJqI7i2F-AuTUelSK31YxTol11oeW7svBwyTGkwGVSs/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p21-1_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdVaAbYRyuMiK4oa-EX7x8DgOqpLRNU0LSJxO7-cY-RhmEhCG0VFBiKvH9uc5OoQ36Sq1UbGEavZsbHx8loGF_mZGgobhiI5plJqI7i2F-AuTUelSK31YxTol11oeW7svBwyTGkwGVSs/s200/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p21-1_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div><br />6.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFSO5DkuI5VPJ3yYRZw341w5VVwZkezcTi86sj-bjMrNTh0vNcBzI7wdr8t2s5hn1Dg4g0cDBqCUAKKefxBuekhC_Oxhxc3laBDfkZuNxeWTBxVA3h2gsZmlkr_zrL1wU2qXIFtOtfHjY/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p11_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFSO5DkuI5VPJ3yYRZw341w5VVwZkezcTi86sj-bjMrNTh0vNcBzI7wdr8t2s5hn1Dg4g0cDBqCUAKKefxBuekhC_Oxhxc3laBDfkZuNxeWTBxVA3h2gsZmlkr_zrL1wU2qXIFtOtfHjY/s200/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p11_comp.jpg" width="200" /></a></div><br />In the meantime, heat <i>dashi</i>, <i>sake</i>, <i>mirin </i>and <i>usukuchi </i>soy sauce (in pot or microwave). <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZ6b7WfUzXaUtzL09wrjsLECkkHPnUSVwrVzgq6G6pcERL1ZcJfahEIbJOspIUONpuENN1FS5-xXD_InbLs4yQMSdOOSZdVaiDLRYYanPAdvRkMHo2KzJllMN6jvW3TgK3AXuwrAk254/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p12_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZ6b7WfUzXaUtzL09wrjsLECkkHPnUSVwrVzgq6G6pcERL1ZcJfahEIbJOspIUONpuENN1FS5-xXD_InbLs4yQMSdOOSZdVaiDLRYYanPAdvRkMHo2KzJllMN6jvW3TgK3AXuwrAk254/s200/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p12_comp.jpg" width="200" /></a></div>Mix potato starch + water mixture well, and add to <i>dashi</i> mixture, 1 tsp or so at a time. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4BHbJuCc0pb0NqGn7slCMFH-vrsWBIQf-uSSidaBl-sx01aN4dOTXzBTuVI98uLHtBnBjU1SBIUPKzU3svtMQpQ-UBy18WT2RdjFLHrNcDtsIJ5uz8RDTjhHzCpL4FeqPayGcv4itb5k/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p14_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4BHbJuCc0pb0NqGn7slCMFH-vrsWBIQf-uSSidaBl-sx01aN4dOTXzBTuVI98uLHtBnBjU1SBIUPKzU3svtMQpQ-UBy18WT2RdjFLHrNcDtsIJ5uz8RDTjhHzCpL4FeqPayGcv4itb5k/s200/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p14_comp.jpg" width="200" /></a></div>Heat until translucent, check consistency, and add more potato starch + water mixture until desired thickness is achieved.<br />A very loose syrup texture is recommended.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7v1WXO76wJ6pgVUpmWoCTr2fC4g5QtdihlC2k3HqQAe2uY2vOttX-a9FIL-dVjZWdgQKbBWZN8ECwuC-x_Q5MImO_QQMeWWNjvdbmitGdNppIabJuHRsXsDK41ccg5JLgz3Fcb_E34D4/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p15_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7v1WXO76wJ6pgVUpmWoCTr2fC4g5QtdihlC2k3HqQAe2uY2vOttX-a9FIL-dVjZWdgQKbBWZN8ECwuC-x_Q5MImO_QQMeWWNjvdbmitGdNppIabJuHRsXsDK41ccg5JLgz3Fcb_E34D4/s200/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p15_comp.jpg" width="200" /></a></div>Add spinach, and mix well. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGEG4vJ8w2pQ4eG1CRTwe35OvcUgNw9YPKXk5AbSPmzT0KzKwtaOkZ3Mj3hpHaNeTlntBcRwQHO-kwcasiG8Ntrl8ZtmZ5MHirmf4YtinP9J8K3JWLR9L8F1uH7wBeuKqJf3tFRKiD5SI/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p16_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGEG4vJ8w2pQ4eG1CRTwe35OvcUgNw9YPKXk5AbSPmzT0KzKwtaOkZ3Mj3hpHaNeTlntBcRwQHO-kwcasiG8Ntrl8ZtmZ5MHirmf4YtinP9J8K3JWLR9L8F1uH7wBeuKqJf3tFRKiD5SI/s200/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p16_comp.jpg" width="200" /></a></div><i>Horenso-an</i> sauce is ready.</div><div class="separator" style="clear: both; text-align: center;"></div><br />7.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtaSiwRqxNKv-yQhvf7tcrGeA8iW4vzecwV3gDKiqkwzBUW8n83-7O9nrnbnb-bYNRTzhWFXvHwh6i6SLrNfIb0fFucIcR-FgNZDdeafnok0DD-cMacd0tdnrUgUx2xj6vZsXfyvB9F8/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p23_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtaSiwRqxNKv-yQhvf7tcrGeA8iW4vzecwV3gDKiqkwzBUW8n83-7O9nrnbnb-bYNRTzhWFXvHwh6i6SLrNfIb0fFucIcR-FgNZDdeafnok0DD-cMacd0tdnrUgUx2xj6vZsXfyvB9F8/s200/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p23_comp.jpg" width="200" /></a></div><br />Serve <i>koyadofu </i>and lotus root in individual bowls. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2suV0RqQcjdNhWf40p20cj6oIbxYyl71tv9xKgmP-S4tOk6MksvCqnUS2XRseXGuAOU13vnr7HmeZlW0Cx7w5roNiRn1Gi0144lu_QvM0Ng3c_A8S15uexw2aaDibhkrjmAUcBm668g/s1600/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p24_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2suV0RqQcjdNhWf40p20cj6oIbxYyl71tv9xKgmP-S4tOk6MksvCqnUS2XRseXGuAOU13vnr7HmeZlW0Cx7w5roNiRn1Gi0144lu_QvM0Ng3c_A8S15uexw2aaDibhkrjmAUcBm668g/s200/Koyadofu+no+ageyaki+to+renkon+no+horenso-an-kake+p24_comp.jpg" width="200" /></a></div>Pour over <i>horenso-an</i> sauce, and top with ginger.<br />Serve hot. </div><div class="separator" style="clear: both; text-align: center;"></div><br /><b><Notes></b><br /><ul style="text-align: left;"><li>If only fibrous ginger is available, grate it, and add juice to the <i>horenso-an</i> sauce.</li><li>To fry <i>koyadofu</i>, using 2 tbsp oil or more would be easier to prevent <i>koyadofu </i>from sticking to the bottom of the pan, but less oil results in stronger taste in the final dish, as oil covers up the salty note of the sauce.</li><li>The flour that coats <i>koyadofu </i>works to catch extra sauce; <i>koyadofu </i>can be fried without dusting with flour, but it would taste a bit bland in the final dish.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAw2f3JunYzoiGrZNcSVWSlnzJ04mYv7ylpfFahMGnOE4V0ddCTXBCxEcvqx1yXfJXu8FO_LvScrLgutIPnH108p27NkCfl25Mppt6JxB3J3iImbG8kARSg87HkU2fTm4cFxP6bdT-SBw/s1600/koyadofu+to+renkon%252C+kabu+no+ha+no+ankake_comp.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1044" data-original-width="1561" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAw2f3JunYzoiGrZNcSVWSlnzJ04mYv7ylpfFahMGnOE4V0ddCTXBCxEcvqx1yXfJXu8FO_LvScrLgutIPnH108p27NkCfl25Mppt6JxB3J3iImbG8kARSg87HkU2fTm4cFxP6bdT-SBw/s200/koyadofu+to+renkon%252C+kabu+no+ha+no+ankake_comp.jpg" width="200" /></a></div></li><li>Instead of spinach, any leafy green at hand works. Chopping it is also optional. Photo at right features stem section of <a href="https://recipesfortom.blogspot.com/2011/11/kabu-turnip.html" target="_blank"><i>kabu </i></a>turnip leaves. </li><li><a href="https://recipesfortom.blogspot.com/2011/05/shoyu-soy-sauce.html" target="_blank"><i>Usukuchi </i>soy sauce</a> is paler in color but tastes saltier than regular soy sauce. If only regular sauce is available, use slightly less and add a tiny amount of salt or <a href="https://recipesfortom.blogspot.com/2013/01/shiokoji-salted-rice-malt.html" target="_blank"><i>shiokoji</i> </a>salted rice malt.</li><li><i>Koyadofu </i>can be rehydrated hours or a day ahead.</li><li>The above nutrition figures are based on the assumption that 75% of sauce is consumed, and 45% of potassium contained in spinach is released in boiling water while blanching. </li><li>The <i>koyadofu </i>I use is made by <a href="https://www.asahimatsu.co.jp/shinasahi.html" rel="nofollow" target="_blank">Asahimatsu Foods</a> and contains virtually no sodium (1.2 mg sodium per 16.5 g <i>koyadofu</i>).<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwVJfalBCJKYrnkEb_v6oR-o8P0R74Ncd2Ta92ZqBsh7XwMr4Ff4EBcW2r6vX74iDI25I1h21cdTrnERVtY1AyPpXZi2JQ3y_m2NQkNA3q_k2ZdsME9cZEkzgeu99PG9mMn3pERZLdzc/s1600/Koyadofu+no+ageyaki+to+ebi+no+horenso-an-kake_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwVJfalBCJKYrnkEb_v6oR-o8P0R74Ncd2Ta92ZqBsh7XwMr4Ff4EBcW2r6vX74iDI25I1h21cdTrnERVtY1AyPpXZi2JQ3y_m2NQkNA3q_k2ZdsME9cZEkzgeu99PG9mMn3pERZLdzc/s200/Koyadofu+no+ageyaki+to+ebi+no+horenso-an-kake_comp.jpg" width="200" /></a></div></li><li><i>Koyadofu </i>combined with shrimp is also nice. </li></ul></div><div class="separator" style="clear: both; text-align: center;"></div><br /></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-12601264460924662922019-01-04T21:00:00.000-08:002019-03-23T17:36:53.778-07:00Osechi New Year's Day breakfast, 2019<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">Once again this year, a smallish, basic lineup of <i>osechi </i>perfect for a breakfast for two.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9qlR2QmiubhY_8teum1tPrryYRQM8m97qRvvuxJAWY_7QmxSZ4MmmlXkMWzMa0w3HzW-2cBX5d4WC_mpYlgFIMPSGqvzXbWf1jAnToElzVl56O5c0cJygbLA6mDst8t_cyDvIdEUBVw/s1600/osechi+2019+s_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9qlR2QmiubhY_8teum1tPrryYRQM8m97qRvvuxJAWY_7QmxSZ4MmmlXkMWzMa0w3HzW-2cBX5d4WC_mpYlgFIMPSGqvzXbWf1jAnToElzVl56O5c0cJygbLA6mDst8t_cyDvIdEUBVw/s400/osechi+2019+s_comp.jpg" width="400" /></a><br /><div class="separator" style="clear: both; text-align: center;"></div>Finding good fish is always a challenge in our town despite its location on the seacoast. Yet this year it was a case where a series of problems can lead to an amazing solution. Earlier in December following several days of power outage, we made <a href="https://recipesfortom.blogspot.com/2014/02/sake-no-kasuzuke-grilled-salmon.html" target="_blank">grilled <i>kasuzuke</i> salmon </a>out of defrosted salted salmon fillets, and it struck me that the taste of the fish, which was a bit dry due to my mistakenly grilling it slightly too long, would probably go really well in <i>ozoni </i>soup. Tom agreed that the taste would be a great match, and we bought a fillet of sockeye salmon for the <i>ozoni</i>. As it was previously frozen, I salted the fillet to extract excess moisture from the flesh and marinated it in <a href="https://recipesfortom.blogspot.com/2012/01/sakekasu-sake-lees.html" target="_blank"><i>sakekasu </i></a>sake lees for two nights while preparing our <i>ozoni </i>to the semi-final flavoring stage. On December 30th, grilled <i>kasuzuke </i>salmon was added to the soup, which was simmered to blend the flavors, chilled overnight, and simmered again with the last flavor adjustment on the 31st. And after all that, we were rewarded with one of our most successful <i>ozoni </i>ever on the January 1st.<br /><a name='more'></a><br />Another dish, <i>kuromame no fukumeni</i> black soybeans, reached a point where their texture was nearly perfect yet tasted bland due to too much water. I moved the liquid into a small pot and reduced it to two-thirds, then put it back in the bean pot. By the next day, <i>kuromame </i>tasted soft yet fully flavored. It is a nice trick.<br /><br /><ul style="text-align: left;"><li><a href="https://recipesfortom.blogspot.com/2013/01/ozoni-new-years-day-soup-with-rice-cakes.html" target="_blank"><i>Ozoni </i></a>/ New Year's Day soup with <i>mochi </i>rice cakes</li><li><a href="https://recipesfortom.blogspot.com/2011/12/kuromame-no-fukumeni-lightly-sweet-soy.html" target="_blank"><i>Kuromame no fukumeni</i></a> / slightly sweet soy sauce-flavored black soybeans: Mame [beans] also signify health</li><li><a href="https://recipesfortom.blogspot.com/2011/06/namasu-daikon-radish-and-carrot-in.html" target="_blank"><i>Kohaku namasu</i></a> / daikon radish and carrot in sweetened vinegar marinade with <i>yuzu</i> citron juice: Red (carrot) and white (<i>daikon</i>) are a celebratory combination</li><li><i><a href="https://recipesfortom.blogspot.com/2012/01/kamaboko-kazarikiri-musubi-knot-cut.html" target="_blank">Musubi kamaboko</a></i> / knot-shaped fishcake</li><li><a href="https://recipesfortom.blogspot.com/2011/12/kuromame-no-fukumeni-lightly-sweet-soy.html" target="_blank"><i>Datemaki </i></a>/ seafood omelet: Rolled form implies scrolls, symbolizing intellectual enhancement and cultural appreciation</li><li><a href="https://recipesfortom.blogspot.com/2013/01/tataki-gobo-burdock-root-in-sesame-soy.html" target="_blank"><i>Tataki gobo</i></a> / burdock root in sesame soy sauce vinegar dressing: Long, strong root symbolizes stability for the family</li><li><i>Takiawase </i>/ assorted ingredients cooked separately and then put together, including: <a href="https://recipesfortom.blogspot.com/2013/01/warabi-to-ganmodoki-no-nimono-bracken.html" target="_blank"><i>Warabi to ganmodoki no nimono</i></a> [bracken and deep-fried tofu patties with <a href="https://recipesfortom.blogspot.com/2012/02/yurine-bai-he-dried-lily-bulbs.html" target="_blank"><i>yurine </i></a>lily bulbs and <a href="https://recipesfortom.blogspot.com/2012/12/ginnan-gingko-nut-prep.html" target="_blank"><i>ginnan </i></a>ginkgo nuts, simmered in broth]; <a href="https://recipesfortom.blogspot.com/2013/01/koyadofu-no-fukumeni-freeze-dried-tofu.html" target="_blank"><i>Koyadofu no fukumeni</i></a> [rehydrated freeze-dried tofu simmered in light broth]; <a href="https://recipesfortom.blogspot.com/2012/12/umeninjin-no-nimono-shoga-aji-plum.html" target="_blank"><i>Umeninjin no nimono, shoga-aji</i></a> [plum-blossom cut carrot simmered in light ginger-flavored broth, plum blossoms symbolize early spring]; <i>Yabane kinusaya</i> [snow peas cut in arrow-shaft feather shape, the arrow shaft wards off evil sprints]; <a href="https://recipesfortom.blogspot.com/2012/11/konnyaku-no-nimono-konnyaku-yam-cake.html" target="_blank"><i>Konnyaku no nimono</i></a> [rein-cut <i>konnyaku </i>yam cake simmered in spicy broth with ginger]; <a href="https://recipesfortom.blogspot.com/2013/01/hoshi-shiitake-no-fukumeni-dried.html" target="_blank"><i>Hoshi-shiitake no fukumeni</i></a> [rehydrated dried shiitake mushrooms simmered in broth, cracked appearance of umbrella represents shell of long-life turtles]; and <i>Satoimo no fukumeni</i> [baby taro root simmered in broth, taro root is a symbol of productivity, for family prosperity with descendants]</li><li><a href="http://recipesfortom.blogspot.com/2012/01/ebi-no-umani-prawns-in-light-soy-sauce.html" target="_blank"><i>Ebi no umani</i></a> / shrimp in light soy sauce-flavored broth: Bent form for longevity</li><li><a href="https://recipesfortom.blogspot.com/2011/06/gindara-no-saikyozuke-grilled-black-cod.html" target="_blank"><i>Gindara no saikyo-yaki</i></a> / grilled <i>Saikyo-miso</i> marinated black cod: A standard addition to our osechi</li><li><i>Hotate no miso-yuan-yaki</i> / grilled miso & yuan (soy sauce, mirin, sake) marinated sea scallops: Another standard osechi dish for us</li><li><a href="https://recipesfortom.blogspot.com/2012/12/surenkon-subasu-lotus-root-marinated-in.html" target="_blank"><i>Surenkon </i></a>/ lotus root marinated in sweetened vinegar: See-through holes for a good perspective</li><li><a href="http://recipesfortom.blogspot.com/2011/11/kikuka-kabu-chrysanthemum-cut-japanese.html" target="_blank"><i>Kikka kabu (kikuka kabu)</i></a> / chrysanthemum-cut Japanese turnip in sweetened vinegar</li><li><i>Omiki </i>celebratory sake: <a href="http://www.sake-tateyama.com/" target="_blank">Tateyama</a> (Toyama Prefecture)</li></ul><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5KzGfBzd4dDemTp3d9SCvUQ0lXzPV_mVASJSTWKTvO9GzEIsNkGmm8fBOF6j2xvQTT_w92-04R4Pa9w5UfSnNjGiIHOKv1KpF021Lf1o8jllTRuvmTKJmBbAT2M_TLfnXG-GSf5zsQY/s1600/tateyama+sake+s_comp.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1070" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5KzGfBzd4dDemTp3d9SCvUQ0lXzPV_mVASJSTWKTvO9GzEIsNkGmm8fBOF6j2xvQTT_w92-04R4Pa9w5UfSnNjGiIHOKv1KpF021Lf1o8jllTRuvmTKJmBbAT2M_TLfnXG-GSf5zsQY/s200/tateyama+sake+s_comp.jpg" width="133" /></a>Tateyama sake is named after the <i>Tateyama Renpo</i> mountain range in Toyama. It is the standard choice for lots of locals in the prefecture. There is nothing pretentious about it, and the sake has a clear and clean taste. As a dumb kid, I had long thought a liquor store also named Tateyama in my hometown was the maker of the sake, and I wondered why the store's son, my classmate, never talked about sake making. The sake Tateyama is made in Tonami City toward the west end of the prefecture and it likely has nothing to do with the liquor store in the eastern half, other than the fact that the liquor store sells lots of bottles of Tateyama.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div>In the afternoon, we had neighborhood friends over for another round of <i>osechi</i>. Since eating exactly the same food is not fun, <i>satoimo no fukumeni</i> was replaced with <a href="https://recipesfortom.blogspot.com/2013/01/satoimo-no-misoni-yuzu-fumi-baby-taro.html" target="_blank"><i>satoimo no miso-ni</i></a> and <i>kamaboko </i>fishcake was cut in a different form, while <a href="https://recipesfortom.blogspot.com/2013/11/kuri-no-kanroni-candied-chestnuts.html" target="_blank"><i>kuri no kanroni</i> </a>candied chestnuts and <i>sekihan </i>steamed sweet rice with azuki beans were added for a celebratory occasion, along with <i><a href="https://recipesfortom.blogspot.com/2018/02/mineoka-dofu-mineoka-tofu-milk-kudzu.html" target="_blank">mineoka-dofu</a> </i>(milk kuzu pudding), <i>horenso no gomaae</i> (spinach in sesame dressing), <i><a href="https://recipesfortom.blogspot.com/2014/12/horenso-moyashi-sumookusaamon-no.html" target="_blank">moyashi to shungiku, sumookusaamon no ohitashi</a> </i>(mung bean sprouts, garland chrysanthemum and smoked salmon in light broth), <i>koyadofu no ageni </i>(deep-fried dried tofu in broth), <a href="https://recipesfortom.blogspot.com/2013/03/hikozuri-bamboo-shoot-saute-with.html" target="_blank"><i>hikozuri </i></a>(bamboo shoots sauteed with miso and ground sesame seeds) as well as <a href="https://recipesfortom.blogspot.com/2017/02/yuzu-daifuku-soft-rice-cake-with.html" target="_blank"><i>yuzu daifuku</i></a> rice cakes for dessert.<br /><br />While I simply follow custom, I recently learned that the idea of a feast in Japan is to have various side dishes, all in a small portion, including dishes that do not routinely appear at the table. The meal on New Year's Day indeed exemplifies this idea, which was explained in the last book I read in 2018 (<a href="https://www.iwanami.co.jp/book/b261434.html" target="_blank">Naomichi Ishige, "<i>Nihon no Shokubunkashi</i>"</a>). The book provides many clear explanations and observations on food history. It goes back as far as the Stone Age as it traces the background of the food we eat today. A highly recommended read for those interested in the topic. (Basically the same content is available in French: "<a href="http://lucie-editions.com/book.php?id=85626" target="_blank">L'art culinaire au Japon</a>"; there also is an out-of-print English version titled "The History and Culture of Japanese Food." Ishige made special mention in his Japanese edition that the English version was incomplete, as it was published without his knowledge or his final review.) </div><br /><br /></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-76435145699001808142018-12-03T10:00:00.000-08:002019-03-23T17:36:54.178-07:00Dinner, November 28, 2018<div dir="ltr" style="text-align: left;" trbidi="on">When I happened to come across information on an exhibition of lacquerware made in Joboji, Iwate Prefecture, it was clear that dinner that day would feature their bowls. Joboji <i>urushi </i>ware was one of the first lacquer tableware I bought for myself back in Tokyo more than 20 years ago.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjTGr9tAomptA7Bn1yWSvq7l3SnUpsul2udQx1GhpdDQicMs-Atdz3DDqoc1NbkohdTFOVWpy1sFFdo5nvUERRNz1u63H4S4plVru1Ey3ZrXHWeZNaKNF5kHlleNZHoPudfxFPCUIqmo/s1600/Dinner+11282018_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjTGr9tAomptA7Bn1yWSvq7l3SnUpsul2udQx1GhpdDQicMs-Atdz3DDqoc1NbkohdTFOVWpy1sFFdo5nvUERRNz1u63H4S4plVru1Ey3ZrXHWeZNaKNF5kHlleNZHoPudfxFPCUIqmo/s320/Dinner+11282018_comp.jpg" width="320" /></a></div><ul style="text-align: left;"><li><i>Gohan </i>/ steamed rice</li><li><i>Gobo to shimeji, menuke no misoshiru</i> / miso soup with burdock root, <i>shimeji</i> mushrooms and grilled rockfish</li><li><i>Koyadofu no ageyaki to ebi no horenso-an-kake</i> / fried freeze-dried tofu and shrimp with light <i>dashi </i>sauce with spinach</li><li><a href="https://recipesfortom.blogspot.com/2016/09/hijiki-no-itameni-braised-hijiki-seaweed.html" target="_blank"><i>Hijiki no itameni</i> </a>/ braised <i>hijiki </i>seaweed</li><li><a href="https://recipesfortom.blogspot.com/2015/06/tomato-no-amazu-oroshi-ae-tomato-with.html" target="_blank"><i>Tomato no amazu oroshi-ae</i></a> / tomato with grated <i>daikon </i>radish and sweetened vinegar<br /><a name='more'></a></li></ul><br />The menu was chosen mainly to finish up leftovers in the fridge: braised <a href="https://recipesfortom.blogspot.com/2011/05/seaweed.html" target="_blank"><i>hijiki</i></a> seaweed I had made a couple of days earlier; a small piece of grilled fish and grated <a href="https://recipesfortom.blogspot.com/2011/07/daikon-radish.html" target="_blank"><i>daikon </i></a>radish (a condiment for the fish) from two days ago; and finely chopped blanched spinach that was just too much to put in <a href="https://recipesfortom.blogspot.com/2011/11/paraku-paniiru-palak-paneer-spinach-and.html" target="_blank"><i>palak paneer</i></a> curry the night before.<br /><br />There was something I wanted to try with <a href="https://recipesfortom.blogspot.com/2011/06/tofu-products.html" target="_blank"><i>koyadofu</i> </a>freeze-dried tofu -- frying it after rehydration and serving with thickened <i>dashi </i>sauce. Chopped spinach was added to the sauce, and the outcome was much better than expected. <i>Koyadofu</i> becomes a bit chewy from absorbing oil. Thickened sauce is always nice in cold weather. Spinach is an easy trick to quickly transform something more common: plain <i>gin-an</i> sauce, in this case. <br /><br />While grilled fish could be added to the <i>koyadofu </i>dish, instead it was crumbled into large chunks and added to miso soup with <a href="https://recipesfortom.blogspot.com/2011/07/gobo-burdock-root.html" target="_blank"><i>gobo </i></a>burdock root and <i>shimeji</i> mushrooms. Fish and <i>gobo </i>pair really well in soup in general, as do <i>gobo </i>and <i>shimeji </i>mushrooms. They all add different layers of flavor to the soup and together create intriguing depth.<br /><br />Grated radish was mixed with sweetened rice vinegar, and then mixed with a diced tomato for a bright, refreshing small side dish. Raw radish is rich in amylase and other digestive enzymes, making this dish a great companion for the <i>koyadofu </i>dish prepared with oil. <br /><br />What is special about these plain-looking lacquer bowls is the charm they bring to your everyday routine. Typically, those decorated with gold powder get the spotlight among handcrafted lacquerware, but the beauty of <i>urushi </i>ware to me is not the decorative aspect or artistic technique. It is the experience of the touch and feel of these bowls. Besides the solid wood base that keeps warm food warm and cold food cold, when you hold them in your hands, your body temperature slowly is passed to the bowl and then seems to migrate back to your hands.<br /><br />Joboji lacquerware is largely finished in a single color, either vermilion red or dark purplish brown. Unless lacquerware goes through a mirror finish polishing process, the newly coated surface looks rather dull, yet with years of repeated use, it gains a lustrous look as if polished. If you are into traditional handcrafted tableware, you often hear an expression that means to grow or nurture tableware to gain a beautiful look through use. In the case of lacquerware, if the <i>urushi </i>coating becomes sort of translucent and reflects all light, you have succeeded in nurturing it. If you have <i>urushi </i>lacquerware enshrined in a cupboard, you should use it to make it shine. Lacquerware is made to be used. <i>Urushi </i>sap requires moisture to maintain its strength, so if not used frequently enough, it will crack. (If not used on a regular basis, wetting and drying with a cloth once a month should help.)<br /><br />Tom and I visited <a href="http://en.urushi-joboji.com/" rel="nofollow" target="_blank">Tekiseisha </a>in Joboji before we moved to the US in late 90s. The town had several lacquerware shops, which generally seemed rather quiet and made us worry about what lies ahead for the craft in coming years. Obviously, however, the town and the <i>urushi </i>business have picked up; more <i>urushi </i>trees are being grown to harvest their sap and younger people are participating in the industry today. Tekiseisha now has a lineup of bowls coated with 100% local <i>urushi</i> sap. It makes me very happy to see them thriving.<br /><br /></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-3831107189625695602018-11-17T12:00:00.000-08:002019-03-23T17:36:54.579-07:00Dinner, November 11, 2018<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">Last month, I took the opportunity of an unexpected opening in my work schedule to visit my parents. My parents are in their late 70s and early 80s and have some health issues, and I wanted to see how they are managing their everyday routines. Recently, conversations over the phone often have some blank spots or do not really make sense, requiring some effort and imagination to figure out the real story. Seeing them in person was the fastest way to understand the situation.<br /><a name='more'></a><br />My mom was diagnosed with heart disease early this year, and her recent test results were not very favorable. We read a detailed report on her tests together at the kitchen table, and she realized it was not a joke. She is supposed to be somewhat familiar with a reduced-sodium diet due to a long-standing kidney problem, but this is basically her first time to seriously try to cut back on sodium intake. She tried <a href="https://recipesfortom.blogspot.com/2013/01/shiokoji-salted-rice-malt.html" target="_blank"><i>shiokoji </i></a>salted rice malt as a replacement for salt (and partial sweetener), and found the results acceptable with a dish prepared using a super-low sodium product I secretly substituted in her <i>dashi </i>container. She also liked the dishes I made using brown rice vinegar as a partial soy sauce replacement. Better still, my father did not seem to mind the taste of modified recipes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmPhC3OLecAI9mhXLpmntO5uIpSlto8xtqqygaNkSMNRh8Zpwo2Makhf9y5C2NRzl_RqPmm8QrDLJQEGPCw4WHIb19ULhAdaRXFVohLQ5BHiv7r1gT2DL4GcSmi_PRI-DPI0E2BDpbII/s1600/Dinner%252C+November+11%252C+2018_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmPhC3OLecAI9mhXLpmntO5uIpSlto8xtqqygaNkSMNRh8Zpwo2Makhf9y5C2NRzl_RqPmm8QrDLJQEGPCw4WHIb19ULhAdaRXFVohLQ5BHiv7r1gT2DL4GcSmi_PRI-DPI0E2BDpbII/s320/Dinner%252C+November+11%252C+2018_comp.jpg" width="320" /></a><br /><ul style="text-align: left;"><li><i>Gohan </i>/ steamed rice</li><li><i>Fu no osuimono</i> / clear soup with gluten cake</li><li><i>Daikon to ika no miso-ni</i> / simmered <i>daikon </i>radish and calamari, miso flavor</li><li><a href="https://recipesfortom.blogspot.com/2013/01/koyadofu-no-fukumeni-freeze-dried-tofu.html" target="_blank"><i>Koyadofu no fukumeni</i></a> / simmered freeze-dried tofu in light broth</li><li><i>Shimeji to karashina no nibitashi</i> / simmered <i>shimeji </i>mushrooms and mustard greens in light broth</li><li><i>Biitsu to murasaki tamanegi no <a href="https://recipesfortom.blogspot.com/2013/03/biitsu-no-amazuzuke-beet-marinated-in.html" target="_blank">amazu-zuke</a></i> / picked beet and red onion in sweetened vinegar</li></ul><br />Upon returning from Japan, I wanted to make a <i>nimono </i>broth-simmered dish, one of my mom's standard dishes. <i>Nimono </i>is something where I've found it hard to adjust the sodium level without compromising taste. If I can figure out a method, my mom would have another dish she can eat with peace of mind.<br /><br />Some tweaks with seasonings added some zip to the <i>daikon </i>and calamari <i>nimono</i>. I used brown rice vinegar and <a href="https://recipesfortom.blogspot.com/2014/05/shoyukoji-soy-sauce-rice-malt.html" target="_blank"><i>shoyukoji </i></a>as partial replacements for soy sauce, miso and sugar. As there is no <i>shoyukoji </i>in my parent's kitchen, I will try this again without using it next time. <br /><br />Tender <i>koyadofu no fukumeni</i> could be boring, so it is paired with <i>shimeji </i>and mustard greens. <i>Shimeji</i>, known for its flavor, works as an instant boost in a number of dishes, and this was no exception. We both liked the combination with mustard greens, particularly with the crispy stems. Variations in texture within one dish are always a plus. If serving this to my father, who is having trouble chewing recently, I would chop the greens into smaller sections and simmer them a bit longer for more tender results, or prep-boil them for tenderness without dulling the green color.<br /><br /><i>Osuimono </i>clear soup is something I prefer to have when there is a dish flavored with miso. Beet and red onion pickles are just a small addition to the table, offering color, texture and a change of pace between other dishes.<br /><br />My feet and ankles were totally swollen by the time I was leaving Japan this time. I wore a pair of compression socks on the return flight to the US to mitigate the swelling. I guess it was from the fatigue of traveling around on little sleep before and during my trip, but probably mainly from eating out a lot while in Japan, which naturally makes it harder to control sodium intake.<br />My enlarged feet and ankles returned to their original size a few days after going back to our normal diet at home.<br /><br />My parents were surprised to hear that I eat the same things Tom does, and worried that I might have some serious condition. They still regard it as a special diet. Maybe so, but what we do is nothing special and is actually recommended for all healthy adults by WHO and a number of organizations in different countries. Just as you would modify the menu for someone who has a cold, it is something you can manage in your own kitchen. No big deal. It does take some time to get used to the method, but that's OK, since it takes a little time to let your taste buds adjust.</div><br /><div class="separator" style="clear: both; text-align: center;"></div></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-64275123277331026632018-09-13T05:00:00.000-07:002019-03-23T17:36:54.979-07:00Kurumafu no katsudon / gluten cake cutlet rice bowl<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">While normal <i>katsudon </i>features pork cutlets as the main ingredient, this features cutlets made with gluten cakes. As gluten cake cutlets soak up the broth, they become very juicy and take on the texture of fatty meat, but without the actual fat of pork. This dish is filling even when served with a smaller portion of steamed rice, yet it does not overwhelm your stomach and leaves plenty of room to comfortably enjoy other dishes.<br /><br />It is quick to prepare, if all ingredients are ready, so have other accompanying dishes or soup almost ready before starting to make <i>katsudon</i>, to ensure the optimal serving temperature.<br /><span id="goog_999784078"></span><span id="goog_999784079"></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-CoW4_Y-b0RmGHMPaOX9NEeGofmcP-6df4AV1qUM2jK8qvPKLasGgyFCTlEuOf0c98POI42l661tkR57187sqWCxlSigEUj7OQxz5zT62zrgATtKpCRmwDN7CneQCNGmx9QmWt00vVqI/s1600/kurumafu+no+katsudon_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-CoW4_Y-b0RmGHMPaOX9NEeGofmcP-6df4AV1qUM2jK8qvPKLasGgyFCTlEuOf0c98POI42l661tkR57187sqWCxlSigEUj7OQxz5zT62zrgATtKpCRmwDN7CneQCNGmx9QmWt00vVqI/s400/kurumafu+no+katsudon_comp.jpg" width="400" /></a></div><span id="goog_999784078"></span><span id="goog_999784079"></span><br /></div><div class="separator" style="clear: both; text-align: center;"></div><br /><span style="color: #666666;">1/2 of recipe (without steamed rice):</span><br /><span style="color: #666666;">302 calories; 13.7 g protein; 17.0 g fat; 20.6 g carbohydrate; 15.1 g net carbs; 450 mg sodium (with 50% reduced-sodium soy sauce); 211 mg cholesterol; 5.5 g fiber; 413 mg potassium</span><br /><span style="color: #666666;"><br /></span><span style="color: #666666;">1/2 of recipe (served with 110 g steamed rice [made with 1/3 180-cc cup dry rice]):</span><br /><span style="color: #666666;">386 calories; 15.0 g protein; 17.1 g fat; 39.1 g carbohydrate; 33.4 g net carbs; 450 mg sodium (with 50% reduced-sodium soy sauce); 211 mg cholesterol; 5.7 g fiber; 428 mg potassium</span><br /><span style="color: #666666;"><br /></span><span style="color: #666666;">1/2 of recipe (served with 170 g steamed rice [made with 1/2 180-cc cup dry rice]):</span><br /><span style="color: #666666;">428 calories; 15.5 g protein; 17.2 g fat; 48.1 g carbohydrate; 42.4 g net carbs; 450 mg sodium (with 50% reduced-sodium soy sauce); 211 mg cholesterol; 5.7 g fiber; 435 mg potassium</span><br /><a name='more'></a><br /><br /><b><Ingredients></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx55j_94hvZV4Bb23MuMcTNvnicwMqPvheg1UYtdHfC8fxlKRK3fRQWmxokZ3XtnOBznWJgiokjEZCQtVKOyikxF9TNp_s5rsBz1K45X11EPC6GY_sdKbagXfBAhlmC0aDAtLYPoZN6co/s1600/Kurumafu+no+katsudon+ingredients_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx55j_94hvZV4Bb23MuMcTNvnicwMqPvheg1UYtdHfC8fxlKRK3fRQWmxokZ3XtnOBznWJgiokjEZCQtVKOyikxF9TNp_s5rsBz1K45X11EPC6GY_sdKbagXfBAhlmC0aDAtLYPoZN6co/s200/Kurumafu+no+katsudon+ingredients_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div>2 servings of steamed rice<br /><br />2 <a href="http://recipesfortom.blogspot.com/2018/07/kurumafu-no-katsu-gluten-cake-cutlets.html" target="_blank"><i>kurumafu no katsu</i></a> gluten cake cutlets (each <i>kurumafu </i>cut into 3 sections)<br />1 small onion (113 g in photo)<br />2 eggs<br />Small handful <a href="http://recipesfortom.blogspot.com/2012/02/mitsuba.html" target="_blank"><i>mitsuba </i></a>(5 g in photo)<br /><br /><u>For broth</u><br />6 tbsp (90 g) <a href="http://recipesfortom.blogspot.com/2011/05/katsuo-dashi-katsuo-kobu-dashi-bonito.html" target="_blank"><i>dashi</i></a><br />1 tbsp <i>sake </i>+ <a href="http://recipesfortom.blogspot.com/2011/05/rice-wine.html" target="_blank"><i>mirin </i></a>(equal parts)<br />1/2 tsp <a href="http://recipesfortom.blogspot.com/2011/06/vinegar.html" target="_blank">rice vinegar</a><br />4 tsp soy sauce<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><b><Directions></b><br />1.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFt1_igw7gTPCQWwgsyvyTQQCMi4ElVZ-AvHG5oJE61kTtVU-tmkNT-mswqa5AJfAC0ske0xIjchIcmAcduGKPxXY2CUyIia3Bxr8PPfyUd_yMo0QmXf3feHLJbLNqEfxGFDVl8NDuu3U/s1600/Kurumafu+no+katsudon+p1_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFt1_igw7gTPCQWwgsyvyTQQCMi4ElVZ-AvHG5oJE61kTtVU-tmkNT-mswqa5AJfAC0ske0xIjchIcmAcduGKPxXY2CUyIia3Bxr8PPfyUd_yMo0QmXf3feHLJbLNqEfxGFDVl8NDuu3U/s200/Kurumafu+no+katsudon+p1_comp.jpg" width="200" /></a></div><br />Put all ingredients for broth in a small frying pan, and heat.</div><div class="separator" style="clear: both; text-align: center;"></div><br />2.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd5EXdIA9TPweVLxin7qdqkJNHeEOFeqbC0A25Dsp8H-VV0B4QL3dyz4mYr-gQS2CX9MKnsmtg9w_uix5H9kF8DubxcWNpSEtBZ_KtL1B273Pfh2NGf629QaLYgroWJYZmA7UwQdzNqBY/s1600/Kurumafu+no+katsudon+p2_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd5EXdIA9TPweVLxin7qdqkJNHeEOFeqbC0A25Dsp8H-VV0B4QL3dyz4mYr-gQS2CX9MKnsmtg9w_uix5H9kF8DubxcWNpSEtBZ_KtL1B273Pfh2NGf629QaLYgroWJYZmA7UwQdzNqBY/s200/Kurumafu+no+katsudon+p2_comp.jpg" width="200" /></a></div><br />As ingredients heat, slice onion relatively thickly (4-6 mm) from top to bottom.<br />Chop <i>mitsuba</i>.<br />Lightly beat eggs (do not whip).</div><div class="separator" style="clear: both; text-align: center;"></div><br />3.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2ZrkV7Zoac2hvDZGaT8eMCCDHnuo6Ti5QBQOZ5QyA7AGGYVeWQ3kY_dLJvxOiRTUMF-ghmoCWybDT34DnDi7FDkm4EI-ORNSgesykFQbQhBivluFjNsNjA5uAY9EKfaJ1GVMiNg5WLc/s1600/Kurumafu+no+katsudon+p3_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2ZrkV7Zoac2hvDZGaT8eMCCDHnuo6Ti5QBQOZ5QyA7AGGYVeWQ3kY_dLJvxOiRTUMF-ghmoCWybDT34DnDi7FDkm4EI-ORNSgesykFQbQhBivluFjNsNjA5uAY9EKfaJ1GVMiNg5WLc/s200/Kurumafu+no+katsudon+p3_comp.jpg" width="200" /></a></div><br />When broth boils, add onion, and cook on medium heat for 2-3 minutes.<br />Onion slices do not need to be completely cooked at this point.</div><div class="separator" style="clear: both; text-align: center;"></div><br />4.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCJFC7-8eCU-y-9vAjneAzCgB3RreZqXdvILDrzNACuMPh6INIWpgyVzbj2n0SKcIcg2pKtr9AE8PGcIz7rQZlc8OdeRh8eKTIrEA1XHaJNDfeIIUUyc7aeiNO90ajPyGuAjRvdMA65_A/s1600/Kurumafu+no+katsudon+p4_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCJFC7-8eCU-y-9vAjneAzCgB3RreZqXdvILDrzNACuMPh6INIWpgyVzbj2n0SKcIcg2pKtr9AE8PGcIz7rQZlc8OdeRh8eKTIrEA1XHaJNDfeIIUUyc7aeiNO90ajPyGuAjRvdMA65_A/s200/Kurumafu+no+katsudon+p4_comp.jpg" width="200" /></a></div><br />Place gluten cake cutlets on top in a single layer. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3J-6IUIJCt8itBlzlBhZXOz3Ij6U24b7-DVxWy-P-WqF1nhw4-4Ds96jXXlHNvG_vGJZI8Z8SisT5wNpcWrrQjH7V3wDkfmJ93QC4yMth0b4ObABgmTwW1_U2DGLV9YDtqlxSaRkeWk/s1600/Kurumafu+no+katsudon+p5_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="617" data-original-width="922" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3J-6IUIJCt8itBlzlBhZXOz3Ij6U24b7-DVxWy-P-WqF1nhw4-4Ds96jXXlHNvG_vGJZI8Z8SisT5wNpcWrrQjH7V3wDkfmJ93QC4yMth0b4ObABgmTwW1_U2DGLV9YDtqlxSaRkeWk/s200/Kurumafu+no+katsudon+p5_comp.jpg" width="200" /></a></div>Pour over eggs, top with <i>mitsuba</i>, and cover. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_EVaYWpSHrp3BxyAJN80-I5LzGjCfJv8O6WmU-lgKibxuLkps7QWh4NIa7dFLisghIpBfkHQt2locunThSHqT-zpuwCvC1TeEdtoYqQvXmGkUMct0JywnVsYn0AveUotjfgm1iBuXIc/s1600/Kurumafu+no+katsudon+p6_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_EVaYWpSHrp3BxyAJN80-I5LzGjCfJv8O6WmU-lgKibxuLkps7QWh4NIa7dFLisghIpBfkHQt2locunThSHqT-zpuwCvC1TeEdtoYqQvXmGkUMct0JywnVsYn0AveUotjfgm1iBuXIc/s200/Kurumafu+no+katsudon+p6_comp.jpg" width="200" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6N3cU_iunfoJ_ermV4hgErxHMEfabnW_YVi-K5l5Wv5OXrDzs_AUF7lRJrZKRjg0q0Bug6mMVhoIs1w0aIB-Xo6rW7sz34cHNQ8pSWf3N0YMerh-75-BhHubXypYpsrK5a-ybUgsd34/s1600/Kurumafu+no+katsudon+p7_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6N3cU_iunfoJ_ermV4hgErxHMEfabnW_YVi-K5l5Wv5OXrDzs_AUF7lRJrZKRjg0q0Bug6mMVhoIs1w0aIB-Xo6rW7sz34cHNQ8pSWf3N0YMerh-75-BhHubXypYpsrK5a-ybUgsd34/s200/Kurumafu+no+katsudon+p7_comp.jpg" width="200" /></a></div>Wait 30-60 seconds or until eggs are 70-80% done to the preferred degree of the finished dish, and remove from heat.<br />Keep covered to cook eggs to desired degree. </div><div class="separator" style="clear: both; text-align: center;"></div><br />5.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciVY4TrN2wH_8yI-m_hlilYhhVOP0DADnDPZoydTlgM8fhuYC_QRd3jjfA8FvROgoS23ghDpaJOWT99cXf8m2Exxm5eLPBZHs_jpRZDBzUEx8fwLJY7_hJbE5uYUxY7avYZe7ZJXooL0/s1600/Kurumafu+no+katsudon+p9_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciVY4TrN2wH_8yI-m_hlilYhhVOP0DADnDPZoydTlgM8fhuYC_QRd3jjfA8FvROgoS23ghDpaJOWT99cXf8m2Exxm5eLPBZHs_jpRZDBzUEx8fwLJY7_hJbE5uYUxY7avYZe7ZJXooL0/s200/Kurumafu+no+katsudon+p9_comp.jpg" width="200" /></a></div><br />Serve immediately over steamed rice. </div><div class="separator" style="clear: both; text-align: center;"></div><br /><b><Notes></b><br /><ul style="text-align: left;"><li><i>Mitsuba </i>can be put on top after everything is place on steamed rice.</li><li>If <i>mitsuba </i>is not at hand, green onion slices are a good substitute -- for an authentic look and texture, diagonally slice them relatively wide instead of thinly slicing into rounds or chopping in straight line.</li><li>If you prefer a sweeter taste, add slightly more onion, the key ingredient that determines katsudon's character, rather than increasing the amount of <i>mirin</i> (or other other sweetener).</li><li>This can be made with other cutlets, of course, including <i>tonkatsu </i>pork cutlets and <i>torikatsu </i>chicken cutlets.</li><li>When gluten cake cutlets are made with balsamic vinegar instead of <i>shoyukoji</i> rice malt in the cutlet-making process, the sodium content will be 20 mg lower per serving. </li></ul></div><div class="separator" style="clear: both; text-align: center;"></div><br /></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-28266876507194069302018-09-02T05:00:00.000-07:002019-03-23T17:36:55.377-07:00Shishito to eringi, myoga no miso-itame / stir-fried shishito peppers, king oyster mushroom and Japanese ginger buds with miso sauce<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">Crispy <i>shishito </i>and <i>myoga </i>stand out in this small side dish, which offers the punch of red miso against the soft and chewy texture of <i>eringi </i>mushroom. To ensure crispiness of <i>shishito </i>and <i>myoga</i>, cook <i>eringi </i>on relatively high heat to prevent it from letting out moisture and making everything soggy. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFBLoqEImlzVvRr6yir4-1fbklF9FXdzM8dpKsR2zbRNEONtKH17VvWW2J5s9q-oArCfJ_7tUuTot45dNSRGfOKORXaaPWehIq-0o4ldr8XeKPD2WPcnqvBRjLDrWh-Flt3tkdnCmoeF8/s1600/Shishito+to+eringi%252C+myoga+no+miso-itame_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFBLoqEImlzVvRr6yir4-1fbklF9FXdzM8dpKsR2zbRNEONtKH17VvWW2J5s9q-oArCfJ_7tUuTot45dNSRGfOKORXaaPWehIq-0o4ldr8XeKPD2WPcnqvBRjLDrWh-Flt3tkdnCmoeF8/s400/Shishito+to+eringi%252C+myoga+no+miso-itame_comp.jpg" width="400" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"></div><br /><span style="color: #666666;">1/2 of recipe:</span><br /><span style="color: #666666;">36 calories; 2.0 g protein; 1.3 g fat; 5.7 g carbohydrate; 3.1 g net carbs; 81 mg sodium (with <i>shoyukoji </i>soy sauce rice malt made with 50% reduced-sodium soy sauce); 0 mg cholesterol; 2.6 g fiber; 252 mg potassium</span><br /><a name='more'></a><br /><br /><b><Ingredients></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6RHHu46vXpWLal8qHeDvwC33DicMY1Hlr-O-4xfTYBGtN3kjaMbvZNmh_Ss3mSKjVuMYn7s-Dd_V9iX5A3dZd0qdCnLPuJuOZoY3QiTA862lFziIsmA4dZboYCsEa6M_-uZUubFuJWY/s1600/Shishito+to+eringi%252C+myoga+no+miso-itame+ingredients_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6RHHu46vXpWLal8qHeDvwC33DicMY1Hlr-O-4xfTYBGtN3kjaMbvZNmh_Ss3mSKjVuMYn7s-Dd_V9iX5A3dZd0qdCnLPuJuOZoY3QiTA862lFziIsmA4dZboYCsEa6M_-uZUubFuJWY/s200/Shishito+to+eringi%252C+myoga+no+miso-itame+ingredients_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div>7-8 <a href="http://recipesfortom.blogspot.com/2013/10/shishito-sweet-pepper-fushimi-togarashi.html" target="_blank"><i>shishito </i></a>Japanese sweet peppers (7 <i>shishito</i>, 48 g in photo)<br />1 medium to large <i>eringi </i>king oyster mushroom (92 g in photo)<br />2-3 <a href="http://recipesfortom.blogspot.com/2013/09/myoga-japanese-ginger-buds.html" target="_blank"><i>myoga </i></a>Japanese ginger buds (2 <i>myoga</i>, 26 g in photo)<br /><br /><u>Seasonings</u><br />1/2 tsp <a href="http://recipesfortom.blogspot.com/2011/06/vinegar.html" target="_blank"><i>kurozu </i></a>brown rice vinegar<br />1/2 tsp <a href="http://recipesfortom.blogspot.com/2011/05/miso.html" target="_blank"><i>aka </i>red miso</a><br />1/2 tsp <a href="http://recipesfortom.blogspot.com/2014/05/shoyukoji-soy-sauce-rice-malt.html" target="_blank"><i>shoyukoji </i></a>soy sauce rice malt<br />1/2 tsp <i>sake</i><br />1/2 tsp <a href="http://recipesfortom.blogspot.com/2011/05/rice-wine.html" target="_blank"><i>mirin</i></a><br /><br />1/2 tsp oil </div><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><b><Directions></b><br />1.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz9iZn_Fhas_9QoZCD5wrjIdNmQdaJTY3vEPzDpminF8ZBiXv15K-7C3FKgtKZnxthyphenhyphenbJjRx_ZLLCC1hyphenhyphenNKNstQKTmMohr-wE91Ws8R7OJxjatEpea-5V1D4RYcaEF6IG9xVKVugnMHp4/s1600/Shishito+to+eringi%252C+myoga+no+miso-itame+p2_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz9iZn_Fhas_9QoZCD5wrjIdNmQdaJTY3vEPzDpminF8ZBiXv15K-7C3FKgtKZnxthyphenhyphenbJjRx_ZLLCC1hyphenhyphenNKNstQKTmMohr-wE91Ws8R7OJxjatEpea-5V1D4RYcaEF6IG9xVKVugnMHp4/s200/Shishito+to+eringi%252C+myoga+no+miso-itame+p2_comp.jpg" width="200" /></a></div><br />Mix all seasonings, except for <i>kurozu </i>brown rice vinegar.</div><div class="separator" style="clear: both; text-align: center;"></div><br />2.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzHu4NGneOTP7M8SkiGAFahm4WjMSi6eljZtjUShyb3SJJDsqNTaWgNKgSiZ2F2SQxSWZNmhHKhJmV2CGUJHOFYpd3Zi-ykqFxyxgtE1zGKDkaU1ioWYuG5sjfo4nCrtCREUvKroMU31o/s1600/Shishito+to+eringi%252C+myoga+no+miso-itame+p3_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzHu4NGneOTP7M8SkiGAFahm4WjMSi6eljZtjUShyb3SJJDsqNTaWgNKgSiZ2F2SQxSWZNmhHKhJmV2CGUJHOFYpd3Zi-ykqFxyxgtE1zGKDkaU1ioWYuG5sjfo4nCrtCREUvKroMU31o/s200/Shishito+to+eringi%252C+myoga+no+miso-itame+p3_comp.jpg" width="200" /></a></div><br />Cut <i>shishito </i>in 2-3 sections.<br />Remove discolored ends of <i>eringi</i>, cut into 2-3 sections lengthwise, and slice relatively thickly (5-6 mm).<br />Thinly slice <i>myoga </i>lengthwise.</div><div class="separator" style="clear: both; text-align: center;"></div><br />3.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBeK79lef0cgGKwf0Fajldz2TH89GD3kruh8ULnryRuvYOmHEYH4e-_EHhITYtsxju31R0w1s_zirTdQvcLh9MIwfkyAyUBMhMr6TKLgMLkN1zeqNw-TZvMsPDPy4jtYGUOOqgUdZ88IY/s1600/Shishito+to+eringi%252C+myoga+no+miso-itame+p4_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBeK79lef0cgGKwf0Fajldz2TH89GD3kruh8ULnryRuvYOmHEYH4e-_EHhITYtsxju31R0w1s_zirTdQvcLh9MIwfkyAyUBMhMr6TKLgMLkN1zeqNw-TZvMsPDPy4jtYGUOOqgUdZ88IY/s200/Shishito+to+eringi%252C+myoga+no+miso-itame+p4_comp.jpg" width="200" /></a></div><br />Heat oil, and saute <i>eringi </i>on medium high heat.<br />Flip to cook the other side. (If moisture comes out, raise heat.) </div><div class="separator" style="clear: both; text-align: center;"></div><br />4.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAG8d4vA2oMH1aEfLIAfH6aFzTZyV2HQJPiADBZtdyBrN3TzSXNdbaf_aRHL1Lc9Arq0jdh1BPe2ZQrmIRKhrysGLEQ1SLeMu0fEr5Ij7V1DXhZFlE8EzKZw0_viYwnuZ-2aRo4dYdyR4/s1600/Shishito+to+eringi%252C+myoga+no+miso-itame+p5_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAG8d4vA2oMH1aEfLIAfH6aFzTZyV2HQJPiADBZtdyBrN3TzSXNdbaf_aRHL1Lc9Arq0jdh1BPe2ZQrmIRKhrysGLEQ1SLeMu0fEr5Ij7V1DXhZFlE8EzKZw0_viYwnuZ-2aRo4dYdyR4/s200/Shishito+to+eringi%252C+myoga+no+miso-itame+p5_comp.jpg" width="200" /></a></div><br />Add <i>shishito</i>, and stir. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMrF3LciK0U0gvs0owCDuZvLIZanTb8uHT2h5Rl8NFucnkVeHgaA3W5iSj5Ln1FOAKiuclaX06Xifs-F_LVlUkPXB99K-9rPOInACDdFsZioxNEuCna21KSNigtOnIBeRkho-KHiMuXE/s1600/Shishito+to+eringi%252C+myoga+no+miso-itame+p6_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMrF3LciK0U0gvs0owCDuZvLIZanTb8uHT2h5Rl8NFucnkVeHgaA3W5iSj5Ln1FOAKiuclaX06Xifs-F_LVlUkPXB99K-9rPOInACDdFsZioxNEuCna21KSNigtOnIBeRkho-KHiMuXE/s200/Shishito+to+eringi%252C+myoga+no+miso-itame+p6_comp.jpg" width="200" /></a></div><span id="goog_1354093451"></span><span id="goog_1354093452"></span>Add <i>kurozu </i>brown rice vinegar, and continue cooking. </div><div class="separator" style="clear: both; text-align: center;"></div><br />5.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGZyBsWbpRLi2O2Fh8OHnG69W7D8cnC_PZM9athedFb2htBZfyFWXohUqLIXO-rDb_W9bng2lXdykgS9qtq37vD0sTT6AKS-QPIoB6UDdmpOIYCbUd0drciBIzcmAB1qGQ-cmelAnXw_0/s1600/Shishito+to+eringi%252C+myoga+no+miso-itame+p7_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGZyBsWbpRLi2O2Fh8OHnG69W7D8cnC_PZM9athedFb2htBZfyFWXohUqLIXO-rDb_W9bng2lXdykgS9qtq37vD0sTT6AKS-QPIoB6UDdmpOIYCbUd0drciBIzcmAB1qGQ-cmelAnXw_0/s200/Shishito+to+eringi%252C+myoga+no+miso-itame+p7_comp.jpg" width="200" /></a></div><br />Add <i>myoga </i>and miso mixture, stirring quickly. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbh7_zdYdHFHvC3dvsAGuOyP8qQabRkX6PJcqNMl3NjqcCNkq4Q9-dnBaBftpfRPv-tF6ozi2lqXyYbAzSVaciGir_AioNA00WDqg7vZwak_BRQDbySbOV7nIoRspUi_1Zo_pvr_abCFk/s1600/Shishito+to+eringi%252C+myoga+no+miso-itame+p8_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbh7_zdYdHFHvC3dvsAGuOyP8qQabRkX6PJcqNMl3NjqcCNkq4Q9-dnBaBftpfRPv-tF6ozi2lqXyYbAzSVaciGir_AioNA00WDqg7vZwak_BRQDbySbOV7nIoRspUi_1Zo_pvr_abCFk/s200/Shishito+to+eringi%252C+myoga+no+miso-itame+p8_comp.jpg" width="200" /></a></div>Ready to serve. </div><div class="separator" style="clear: both; text-align: center;"></div><br /><b><Notes></b><br /><ul style="text-align: left;"><li>Both <i>shishito </i>and <i>myoga </i>can be eaten raw, and after adding <i>shishito </i>to the frying pan, the cooking process is very fast. Do not wait for them to cook through in the frying pan. Ideally, <i>myoga </i>in this dish should be almost raw in order to enjoy its zesty aroma. </li><li><i>Shoyukoji </i>partially replaces red miso and <i>mirin</i>. If not available, add more miso and <i>mirin </i>(or other sweetener).</li><li><i>Kurozu </i>brown rice vinegar is used to give the <i>shoyukoji </i>some punch. It also adds a somewhat deep aroma to <i>eringi</i>. By adding it before other seasonings and letting it almost evaporate, its sour taste does not linger in the final dish. </li></ul></div><div class="separator" style="clear: both; text-align: center;"></div><br /></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-71159705484326022402018-08-31T05:00:00.000-07:002019-03-23T17:36:55.776-07:00Kuzushi-dofu no yakumi sarada / tofu salad with condiments<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">An easy tofu salad featuring the standard toppings for <a href="http://recipesfortom.blogspot.com/2014/07/hiyayakko-chilled-soft-tofu-with.html" target="_blank"><i>hiyayakko </i></a>chilled tofu. This is a very quick dish, except for the time to let out the excess moisture from tofu. If you cannot wait, place large chunks of tofu between your palms and gently press.<br /><br />I used to make this with <i>tonburi</i>, the boiled seeds of <a href="https://en.wikipedia.org/wiki/Bassia_scoparia" rel="nofollow" target="_blank"><i>hokigi </i>[<i><span class="st">Bassia scoparia or </span>Kochia scoparia</i>]</a>, in Japan. Since it is not available where we live, I use chia seeds below, but they are optional.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJqQUTygeXmpOoLYK4OLr8Xb31fyPk1hfmaLgiTrokD54epekFeQVT3h-mWpeqYBDlAfb9-G15uCkCCHlA1JPTfXibpouCkwSj1tq93oTihRpLq366oO3Nz6SQnHA2QPB3nGrjBd0xyI/s1600/Kuzushi-dofu+no+sayuku+salad_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJqQUTygeXmpOoLYK4OLr8Xb31fyPk1hfmaLgiTrokD54epekFeQVT3h-mWpeqYBDlAfb9-G15uCkCCHlA1JPTfXibpouCkwSj1tq93oTihRpLq366oO3Nz6SQnHA2QPB3nGrjBd0xyI/s400/Kuzushi-dofu+no+sayuku+salad_comp.jpg" width="400" /></a><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><span style="color: #666666;">1/2 of recipe:</span><br /><span style="color: #666666;">72 calories; 4.9 g protein; 4.2 g fat; 3.6 g carbohydrate; 2.1 g net carbs; 91 mg sodium (with 50% reduced-sodium soy sauce); 0 mg cholesterol; 1.5 g fiber; 171 mg potassium</span><br /><a name='more'></a><br /><br /><b><Ingredients></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZTNJx-ZKLJCefOXdaglg4fszJ-41QOJPEp4oilFW0pfC-N13WcZeiY7wgIK5pzShAQSBtbAe3veXU-yypZjqZuVFsX280S8JzvPvTe3M7Knh6_j-BeTnG16YpmGfXM9FHPfdcSyBiaQ/s1600/Kuzushi-dofu+no+sayuku+salad+ingredients_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZTNJx-ZKLJCefOXdaglg4fszJ-41QOJPEp4oilFW0pfC-N13WcZeiY7wgIK5pzShAQSBtbAe3veXU-yypZjqZuVFsX280S8JzvPvTe3M7Knh6_j-BeTnG16YpmGfXM9FHPfdcSyBiaQ/s200/Kuzushi-dofu+no+sayuku+salad+ingredients_comp.jpg" width="200" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"></div>150-170 g <i><a href="http://recipesfortom.blogspot.com/2011/06/tofu-products.html" target="_blank">kinugoshidofu</a> </i>silken soft tofu (168 g in photo)<br />1 tsp chia seeds (4 g in photo)<br />2 <a href="http://recipesfortom.blogspot.com/2011/09/shiso-perilla-leaves.html" target="_blank"><i>shiso </i></a>(<i>aojiso</i>) green perilla leaves (2 g in photo)<br />1 knob ginger (9 g in photo)<br />2 <a href="http://recipesfortom.blogspot.com/2013/09/myoga-japanese-ginger-buds.html" target="_blank"><i>myoga </i></a>Japanese ginger buds (17 g in photo)<br />1 green onion (8 g in photo)<br />1/2 tsp sesame oil<br />1 tsp soy sauce<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><b><Directions></b><br />1.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMPl9Tts_ANnfihxQQ4UpWOZQcCR6I4r1rv8JhxXKYM4j6YOkRhuKChXkfDBJ9PNq-rJR_3BMGoF23WIpNrv6KpxmlYoydlRwEaWDSe5-jjQra-QaS6B8vGzJ1MzrKdiXaUVK-NPC1rk/s1600/Kuzushi-dofu+no+sayuku+salad+p1_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMPl9Tts_ANnfihxQQ4UpWOZQcCR6I4r1rv8JhxXKYM4j6YOkRhuKChXkfDBJ9PNq-rJR_3BMGoF23WIpNrv6KpxmlYoydlRwEaWDSe5-jjQra-QaS6B8vGzJ1MzrKdiXaUVK-NPC1rk/s200/Kuzushi-dofu+no+sayuku+salad+p1_comp.jpg" width="200" /></a></div><br />Drain tofu on <a href="http://recipesfortom.blogspot.com/2011/10/zaru-strainers.html" target="_blank"><i>zaru </i></a>strainer or plate (if using a plate, tilt for easier draining) for 30+ minutes. </div><div class="separator" style="clear: both; text-align: center;"></div><br />2.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lZ1OA33M7jC-nHfdk_pN4R5-HJ0dfRh_nFfGHQlyK8Q8JrJ906lV0NUMficC8bxvnP_0dX18YNLjQMvvd7o7KPitpn1I-x1oHh_RxWqHAruyV5dizzruBxuz2O0OWRuIe5FPdjU1gO4/s1600/Kuzushi-dofu+no+sayuku+salad+p2_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lZ1OA33M7jC-nHfdk_pN4R5-HJ0dfRh_nFfGHQlyK8Q8JrJ906lV0NUMficC8bxvnP_0dX18YNLjQMvvd7o7KPitpn1I-x1oHh_RxWqHAruyV5dizzruBxuz2O0OWRuIe5FPdjU1gO4/s200/Kuzushi-dofu+no+sayuku+salad+p2_comp.jpg" width="200" /></a></div><br />Break tofu with hands and place in a medium prep bowl.<br />Add chia seeds, and mix. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIammhyL_33zu1ic2UxSS0Ra1kVqSbtBf1wFB3Gm8wBLIJF0ualH_UpnIVk5C-LwPM9RoYnSdYw6desaLiYxDghEyFo_vQCQfe-lvu0evcTRPXxoPIuilIL5Xm79Z7dRwmtMQ8_YoZrU/s1600/Kuzushi-dofu+no+sayuku+salad+p3_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIammhyL_33zu1ic2UxSS0Ra1kVqSbtBf1wFB3Gm8wBLIJF0ualH_UpnIVk5C-LwPM9RoYnSdYw6desaLiYxDghEyFo_vQCQfe-lvu0evcTRPXxoPIuilIL5Xm79Z7dRwmtMQ8_YoZrU/s200/Kuzushi-dofu+no+sayuku+salad+p3_comp.jpg" width="200" /></a></div>Break large tofu chunks to bite size or smaller as you mix with chia seeds.<br />Set aside. </div><div class="separator" style="clear: both; text-align: center;"></div><br />3.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf_YZvCW-Jz9BntVa2TeyS-bWe2x5qHH0vRbfzlnSFjfhW-k85Sz9G7MPl4zax3GPESOPkpp1Coxm9txV6bh1BUU3DiiqupDwznpk01rw0qkp0x5YjwJtNhunr5ZbgZxNu46Zfs9mwG04/s1600/Kuzushi-dofu+no+sayuku+salad+p4_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf_YZvCW-Jz9BntVa2TeyS-bWe2x5qHH0vRbfzlnSFjfhW-k85Sz9G7MPl4zax3GPESOPkpp1Coxm9txV6bh1BUU3DiiqupDwznpk01rw0qkp0x5YjwJtNhunr5ZbgZxNu46Zfs9mwG04/s200/Kuzushi-dofu+no+sayuku+salad+p4_comp.jpg" width="200" /></a></div><br />Thinly slice green onion and <i>myoga </i>ginger buds.<br />Julienne <i>shiso </i>perilla leaves and (skinned) ginger.</div><div class="separator" style="clear: both; text-align: center;"></div><br />4.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAyA9VFbJgDVH6lB5kTBVwNqRDsH74uaviKSS-KNGNfDxms11sqv4uRnky3gkr4CPuj70zTR6D_qsTwYJ_tNTj9K58SECidmRQ8lWghVzAMU0csiAF0i9ltJMViXuPAasXK2s3w9kzaVU/s1600/Kuzushi-dofu+no+sayuku+salad+p5_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAyA9VFbJgDVH6lB5kTBVwNqRDsH74uaviKSS-KNGNfDxms11sqv4uRnky3gkr4CPuj70zTR6D_qsTwYJ_tNTj9K58SECidmRQ8lWghVzAMU0csiAF0i9ltJMViXuPAasXK2s3w9kzaVU/s200/Kuzushi-dofu+no+sayuku+salad+p5_comp.jpg" width="200" /></a></div><br />Pour sesame oil over tofu, and gently mix (aim to coat tofu surface). <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIX-q-To8t9KYtXAGouoOxlHZqj160pWhponeMgeh-D1ffpPps6oAC9d2-RoGfUjVWaOsDMjt2NhU8kV8MHdEuneZq3N05JFa0FaoZd1UbjXkryNrgK1RXeIV1YJUjvTCzSIvkRebalfk/s1600/Kuzushi-dofu+no+sayuku+salad+p6_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIX-q-To8t9KYtXAGouoOxlHZqj160pWhponeMgeh-D1ffpPps6oAC9d2-RoGfUjVWaOsDMjt2NhU8kV8MHdEuneZq3N05JFa0FaoZd1UbjXkryNrgK1RXeIV1YJUjvTCzSIvkRebalfk/s200/Kuzushi-dofu+no+sayuku+salad+p6_comp.jpg" width="200" /></a></div>Add all vegetables, and gently mix. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ZL17RxfWiexDuwfQ1wt8c2FElk-25RVAdLR2mYU_XcD4bq_cI0bakCg4uBeS9MDelV5Ppgkz8AN3emsfYQzGYW6rUPh9hkjNM3dtjIg-A70jGe0SV0kvNe_khes7Y2QODonGMabe3BM/s1600/Kuzushi-dofu+no+sayuku+salad+p7_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ZL17RxfWiexDuwfQ1wt8c2FElk-25RVAdLR2mYU_XcD4bq_cI0bakCg4uBeS9MDelV5Ppgkz8AN3emsfYQzGYW6rUPh9hkjNM3dtjIg-A70jGe0SV0kvNe_khes7Y2QODonGMabe3BM/s200/Kuzushi-dofu+no+sayuku+salad+p7_comp.jpg" width="200" /></a></div>Pour soy sauce, and gently mix. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuabCpF3mennx4fk9ZkHgiY_BJgvUcSxZarOdaY1FrOwEUokTOUVTMOoILNN7IGix1qViDmSlaDklUBcvoOtJF-bmiWO0idTDYgdn2lCWKDTPhcG3IR1HrRNpwj7cYOApFUieRdTLCi0k/s1600/Kuzushi-dofu+no+sayuku+salad+p8_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuabCpF3mennx4fk9ZkHgiY_BJgvUcSxZarOdaY1FrOwEUokTOUVTMOoILNN7IGix1qViDmSlaDklUBcvoOtJF-bmiWO0idTDYgdn2lCWKDTPhcG3IR1HrRNpwj7cYOApFUieRdTLCi0k/s200/Kuzushi-dofu+no+sayuku+salad+p8_comp.jpg" width="200" /></a></div>Ready to serve. </div><div class="separator" style="clear: both; text-align: center;"></div><br /><b><Notes></b><br /><ul style="text-align: left;"><li>From 150-170 g of tofu, removing 15-20 cc (1+ tablespoon) of water is enough. Removing too much water results in a crumbly texture.</li><li>Adding sesame oil first is to keep soy sauce on the surface of tofu chunks, which ensures a saltier sensation as you put the food in your mouth, while minimizing the amount of soy sauce used in this dish.</li><li>If you choose to add chia seeds, make sure to add them to tofu before soy sauce; let them soak up some water from the tofu, not the salty seasoning.</li><li><i>Kuzushi </i>in this dish's name implies that tofu is broken into chunks (by hand, spatula or spoon) instead of neatly cut into angular forms. The expression comes from the verb <i>kuzusu </i>[break, deform].</li></ul><br /></div><div class="separator" style="clear: both; text-align: center;"></div></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-45591553823551688172018-07-19T05:00:00.000-07:002019-03-23T17:36:56.181-07:00Kurumafu no katsu / gluten cake cutlets<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">Tasty, filling yet light cutlets made with gluten cakes. Compared to more commonly known <i>tonkatsu </i>pork cutlets, this dish is much lower in calories and gentler on your stomach. Gluten cakes are first flavored with <i>dashi </i>stock, <i>shoyukoji </i>soy sauce rice malt and vinegar to get a meaty taste, followed by usual preparation of cutlets, but in a leaner way (below). No <i>shoyukoji </i>available? Balsamic vinegar does a great job in that case.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7-jcMCVpeQg9HzKJ2vx-GhES-CZASaEUBILKz2tp4AGtvNHm_j5vayzNFLbY3sYjwX6MAIfasUlIMCzFjcnY5sgSsttyrActgATRpxcA2S98kXpdSm6hZjuYb-odTFxfXXN-sS2jJ3g/s1600/Kurumafu+no+katsu_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7-jcMCVpeQg9HzKJ2vx-GhES-CZASaEUBILKz2tp4AGtvNHm_j5vayzNFLbY3sYjwX6MAIfasUlIMCzFjcnY5sgSsttyrActgATRpxcA2S98kXpdSm6hZjuYb-odTFxfXXN-sS2jJ3g/s400/Kurumafu+no+katsu_comp.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><span style="color: #666666;">1/2 of recipe (<i>katsu </i>only; sauce & vegetables not included):</span><br /><span style="color: #666666;">222 calories; 7.9 g protein; 13.0 g fat; 17.3 g carbohydrate; 11.8 g net carbs; 67 mg sodium (with <i>shoyukoji </i>made with 50% reduced-sodium soy sauce); 53 mg cholesterol; 5.5 g fiber; 288 mg potassium</span><br /><span style="color: #666666;"><br /></span><span style="color: #666666;">1/2 of recipe (<i>katsu </i>& sauce; vegetables not included):</span><br /><span style="color: #666666;">228 calories; 7.9 g protein; 13.1 g fat; 18.7 g carbohydrate; 13.2 g net carbs; 163 mg sodium (with <i>shoyukoji </i>made with 50% reduced-sodium soy sauce); 53 mg cholesterol; 5.5 g fiber; 298 mg potassium</span><br /><a name='more'></a><br /><br /><b><Ingredients></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PBMONumPx0Gs7oNBLywA8ZyDoLMQqhYR72b_d_uU05KIVALNffTnWK45YB03tyE0pwMDp0R6Fuw7QfrNPWwMebyeDK4rUiLQ4Jwcgoyr6z_20OS0Qu3mmEJcEMsqQuMsK4I7wM_THA4/s1600/Kurumafu+no+katsu+ingredients_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PBMONumPx0Gs7oNBLywA8ZyDoLMQqhYR72b_d_uU05KIVALNffTnWK45YB03tyE0pwMDp0R6Fuw7QfrNPWwMebyeDK4rUiLQ4Jwcgoyr6z_20OS0Qu3mmEJcEMsqQuMsK4I7wM_THA4/s200/Kurumafu+no+katsu+ingredients_comp.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"></div></div>2 <a href="http://recipesfortom.blogspot.com/2014/03/fu-wheat-gluten-cakes.html" target="_blank"><i>kurumafu</i> </a>donut-shaped gluten cakes (22 g in photo)<br /> 150 cc <a href="http://recipesfortom.blogspot.com/2011/05/katsuo-dashi-katsuo-kobu-dashi-bonito.html" target="_blank"><i>dashi</i></a><br /> 2/3 tsp <a href="http://recipesfortom.blogspot.com/2014/05/shoyukoji-soy-sauce-rice-malt.html" target="_blank"><i>shoyukoji </i></a>soy sauce rice malt (see Notes if not available)<br /> 1/4 tsp <i><a href="http://recipesfortom.blogspot.com/2011/06/vinegar.html" target="_blank">kurozu</a> </i>brown rice vinegar<br />1 egg (only 1/2 used for this recipe)<br />2-3 tsp flour (not in photo)<br />25-30 g dried coarse <a href="http://recipesfortom.blogspot.com/2011/12/okara-soybean-pulp.html" target="_blank"><i>okara </i></a>soybean pulp (23 g in photo)<br />Approx. 3-4 tbsp oil (canola or olive oil preferred; not in photo)<br /><br /><u>For sauce</u><br />1 tsp <i>usutaa soosu</i> Worcestershire sauce<br />1 tsp balsamic vinegar<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><b><Directions></b><br />1.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0k6bZ4P11l7ZnBKlEX2rKlmsMpjEIkqRlyFxuWnespMI11DZeMY1QMLvvdItyhTAUWmIokJNtFTDggAtbvxvz-trYjyy-O6RZpcbaX3t9nbJt7PwCYC7fXSrMz6pbKOzfygMt4JYMLZQ/s1600/Kurumafu+no+katsu+p1_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0k6bZ4P11l7ZnBKlEX2rKlmsMpjEIkqRlyFxuWnespMI11DZeMY1QMLvvdItyhTAUWmIokJNtFTDggAtbvxvz-trYjyy-O6RZpcbaX3t9nbJt7PwCYC7fXSrMz6pbKOzfygMt4JYMLZQ/s200/Kurumafu+no+katsu+p1_comp.jpg" width="200" /></a></div><br />Place <i>kurumafu </i>in a container (small frying pan in photo), pour <i>dashi</i>, and rehydrate until soft (30+ minutes to overnight).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSiJac_CxgB1VZcfBJFC0BqCaQpCw1gKnMovY7LyU5rXurxXybtX8vS04yF3vxk2UQozUYK8wPsgKnPA1aGGHLjYCvvK17cf3TpWqe8BSp1ZG6vfaCn94azCSagzLZEhx5Ns6OR0YSJ5c/s1600/Kurumafu+no+katsu+p3_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSiJac_CxgB1VZcfBJFC0BqCaQpCw1gKnMovY7LyU5rXurxXybtX8vS04yF3vxk2UQozUYK8wPsgKnPA1aGGHLjYCvvK17cf3TpWqe8BSp1ZG6vfaCn94azCSagzLZEhx5Ns6OR0YSJ5c/s200/Kurumafu+no+katsu+p3_comp.jpg" width="200" /></a></div>When kurumafu is soft enough, tear or cut each cake in half.<br />Gently squeeze out dashi (into frying pan), and set aside. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEYY_rxPboDYaspDbC-LvFeRW76K0f3yoW383UvPXxZ_uB_J6yjQ8sAHDEzn6GM9kz07B6yIR59A-VzWH0Nd76Lc1MhrfErl5ocfC66TlRGUjHjwb3u5zBmS0EPippnT-XxA2QlyT8lJs/s1600/Kurumafu+no+katsu+p4_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEYY_rxPboDYaspDbC-LvFeRW76K0f3yoW383UvPXxZ_uB_J6yjQ8sAHDEzn6GM9kz07B6yIR59A-VzWH0Nd76Lc1MhrfErl5ocfC66TlRGUjHjwb3u5zBmS0EPippnT-XxA2QlyT8lJs/s200/Kurumafu+no+katsu+p4_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div><br />2.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGAJg4tHxF6IsdwmhQInu87Vc6s8JVBErcq_8gjFMAT1AwBb9biTJhb2cNgk_r3pfaJPc77TAss8xrtH-GZPBx9ntMDApsTbvWUvI-RBBW_kHoHGN_KD_q8WOqfKewmZ9k2KXvgoHiVdM/s1600/Kurumafu+no+katsu+p5_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGAJg4tHxF6IsdwmhQInu87Vc6s8JVBErcq_8gjFMAT1AwBb9biTJhb2cNgk_r3pfaJPc77TAss8xrtH-GZPBx9ntMDApsTbvWUvI-RBBW_kHoHGN_KD_q8WOqfKewmZ9k2KXvgoHiVdM/s200/Kurumafu+no+katsu+p5_comp.jpg" width="200" /></a></div><br />Add <i>shoyukoji </i>and <i>kurozu </i>to <i>dashi</i>, and bring to boil. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71TH7sDGoq43SHsUz-vfCfuXfjKhqi9ww4FcX1t0ZHh5tU2UBtKaZKMBTZO5Ti9qUKEpkXf1xkEdDuOH3s-wne-O8IrgNicbjKpH_U-0CVzUjR39V4bnl2p6IHbDdcIWA4H1oguNH8us/s1600/Kurumafu+no+katsu+p6_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71TH7sDGoq43SHsUz-vfCfuXfjKhqi9ww4FcX1t0ZHh5tU2UBtKaZKMBTZO5Ti9qUKEpkXf1xkEdDuOH3s-wne-O8IrgNicbjKpH_U-0CVzUjR39V4bnl2p6IHbDdcIWA4H1oguNH8us/s200/Kurumafu+no+katsu+p6_comp.jpg" width="200" /></a></div>Put <i>kurumafu</i>, and simmer until liquid is gone, 5+ minutes on medium low heat.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-xXam9hBAXTwShZ4z3tDQL4xv_4TDWezKG52_Tv2K6jdiPbPgxVhZ544zoptl5njJfDt9-Qi8-kqJWwMVLs5RtWG_jaMveVjbI8yZo8fVmWmcO6IRvqtZ4_Wltk5upmnccZRu8dOgfY/s1600/Kurumafu+no+katsu+p8_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-xXam9hBAXTwShZ4z3tDQL4xv_4TDWezKG52_Tv2K6jdiPbPgxVhZ544zoptl5njJfDt9-Qi8-kqJWwMVLs5RtWG_jaMveVjbI8yZo8fVmWmcO6IRvqtZ4_Wltk5upmnccZRu8dOgfY/s200/Kurumafu+no+katsu+p8_comp.jpg" width="200" /></a></div>Flip once or twice for even flavoring, and cook until little liquid comes out when pressing <i>kurumafu</i>. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkwVjfers_pcXT9deJs_krawXBudnd8H0LfcxBYlRf2zR85OVI6s6F5L-RCusmjPoI7beZN7LfytweKK_yjbO7pXE8qMLCUO0J0TwoUZ7NJ38LyDEh3hEuWe7QbLHnpCYGQk70_LidPGg/s1600/Kurumafu+no+katsu+p9_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkwVjfers_pcXT9deJs_krawXBudnd8H0LfcxBYlRf2zR85OVI6s6F5L-RCusmjPoI7beZN7LfytweKK_yjbO7pXE8qMLCUO0J0TwoUZ7NJ38LyDEh3hEuWe7QbLHnpCYGQk70_LidPGg/s200/Kurumafu+no+katsu+p9_comp.jpg" width="200" /></a></div>When done, remove from heat. </div><div class="separator" style="clear: both; text-align: center;"></div><br />3.<br />Meanwhile, mix Worcestershire sauce and balsamic vinegar. Prepare accompanying vegetables.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div>4.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAAkDmOVrx715Tu2ixekCH1QXiqpOdj-Um7i2OAMIB053ziv09F4FT4S15Vu6_2NVQgcCbaLyNjY_UyXhWLiSDMpyLGZ2Uqcjr3GlM6D8MdHz0V4b6MzRvcjjXcl4kekZNzpI7TxxtNw/s1600/Kurumafu+no+katsu+p10_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAAkDmOVrx715Tu2ixekCH1QXiqpOdj-Um7i2OAMIB053ziv09F4FT4S15Vu6_2NVQgcCbaLyNjY_UyXhWLiSDMpyLGZ2Uqcjr3GlM6D8MdHz0V4b6MzRvcjjXcl4kekZNzpI7TxxtNw/s200/Kurumafu+no+katsu+p10_comp.jpg" width="200" /></a></div><br />Have coating ingredients ready in separate bowls or trays.<br />For egg, break egg white apart, instead of whipping or beating.</div><div class="separator" style="clear: both; text-align: center;"></div><br />5.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGP0ySLbEr_xmp6yfCVPdsfr6ss-wgXC8MWg0uGDHW8PGX6oreYEF7JjncYeVAEOrnZpYs3EPU8oGH0EpMPD5Hw0rv-RQdw896VVsuhKgEkL0_A6ICMbqLMiYk4R1FHIUhVlkhrJrYHaA/s1600/Kurumafu+no+katsu+p11_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGP0ySLbEr_xmp6yfCVPdsfr6ss-wgXC8MWg0uGDHW8PGX6oreYEF7JjncYeVAEOrnZpYs3EPU8oGH0EpMPD5Hw0rv-RQdw896VVsuhKgEkL0_A6ICMbqLMiYk4R1FHIUhVlkhrJrYHaA/s200/Kurumafu+no+katsu+p11_comp.jpg" width="200" /></a></div><br />Heat oil in small to medium pan.<br />Oil depth of 5-6 mm should be enough. </div><div class="separator" style="clear: both; text-align: center;"></div><br />6.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4qEyN8QQ87vWV64y4AoAYyNRoz1Z-NLE57T5Pmm7Nb3rhMdEMBB6Vc5jeRQA8WN_2d_6zcAgLUiIeJUvR_ELp3i_nG8oIkUihCAZMW1UQBAWBv6Wge48wfnG7h0oomMfeQCna9enpP4A/s1600/Kurumafu+no+katsu+p12+a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4qEyN8QQ87vWV64y4AoAYyNRoz1Z-NLE57T5Pmm7Nb3rhMdEMBB6Vc5jeRQA8WN_2d_6zcAgLUiIeJUvR_ELp3i_nG8oIkUihCAZMW1UQBAWBv6Wge48wfnG7h0oomMfeQCna9enpP4A/s200/Kurumafu+no+katsu+p12+a.jpg" width="200" /></a></div><br />Coat each <i>kurumafu </i>with flour, shake off excess, dip in egg, and coat with coarse <i>okara </i>soybean pulp. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCA1L-0tPrynoPLEaqieOMqyX2sCCjaYR-zuSjYuQ3VkdhcqnFOWPbEhiRXVKZY2veHDno0WGlJ_b_gGhKMfx0Bo5UGddAJWregWMFNsos-FgXi92ewex2NrQmW5BwPFdA-d21XHvXr8s/s1600/Kurumafu+no+katsu+p13_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCA1L-0tPrynoPLEaqieOMqyX2sCCjaYR-zuSjYuQ3VkdhcqnFOWPbEhiRXVKZY2veHDno0WGlJ_b_gGhKMfx0Bo5UGddAJWregWMFNsos-FgXi92ewex2NrQmW5BwPFdA-d21XHvXr8s/s200/Kurumafu+no+katsu+p13_comp.jpg" width="200" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_WMOH47kbD2Si62PDzfd6ZqhzWWDmSTlVQFoHayQkbqipz4bULU-1hAVx2Qb_f3bvyVPWpr7BT9Zu-Rborj8JKQeL90K43WfjF4QNqyl6Ir3s3Y6o0NOlxe9K7fazs31mvKsEcthcnM/s1600/Kurumafu+no+katsu+p15_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_WMOH47kbD2Si62PDzfd6ZqhzWWDmSTlVQFoHayQkbqipz4bULU-1hAVx2Qb_f3bvyVPWpr7BT9Zu-Rborj8JKQeL90K43WfjF4QNqyl6Ir3s3Y6o0NOlxe9K7fazs31mvKsEcthcnM/s200/Kurumafu+no+katsu+p15_comp.jpg" width="200" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAx3oTUwx-pKkfFEi0-6j-cMHZZxveUixpJiSH30OormFFZqO11BqFefjYfMiGGtnSpFcvmmM3uSWhg4avh6CBcCPVJoaRzuK0LBlJIx-5-356_WnzdN0Hf-MauFIlOG1U_R-HVwHuSt0/s1600/Kurumafu+no+katsu+p16_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAx3oTUwx-pKkfFEi0-6j-cMHZZxveUixpJiSH30OormFFZqO11BqFefjYfMiGGtnSpFcvmmM3uSWhg4avh6CBcCPVJoaRzuK0LBlJIx-5-356_WnzdN0Hf-MauFIlOG1U_R-HVwHuSt0/s200/Kurumafu+no+katsu+p16_comp.jpg" width="200" /></a></div>Gently press surface to stabilize <i>okara </i>coating. </div><div class="separator" style="clear: both; text-align: center;"></div><br />7.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjojFxhWKJ0B4N2mOcIL1DYtD1FnhOACZZGObHqXmhDQVPFV0BJHP8EE-jGwunYVX5MgkdaHTo9r2bvOS8oztFciCqNLapOfCNgoi0KNgh9G1gu-essBLbRENvwS_vt8tReQp30vHmfaaA/s1600/Kurumafu+no+katsu+p17_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjojFxhWKJ0B4N2mOcIL1DYtD1FnhOACZZGObHqXmhDQVPFV0BJHP8EE-jGwunYVX5MgkdaHTo9r2bvOS8oztFciCqNLapOfCNgoi0KNgh9G1gu-essBLbRENvwS_vt8tReQp30vHmfaaA/s200/Kurumafu+no+katsu+p17_comp.jpg" width="200" /></a></div><br />When oil is hot enough (about the same temperature as for other deep-fried dishes; if smoke appears, that's too hot), gently put coated <i>kurumafu</i>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5De3xwmV6RHA5ZOoRI9Nup63t6-nnlMnGNWplTAIfAH_3oIgUnlaKM89OI8B-vggAKBsUnJZBAY3CPuqqhNInZ7K3XMyPAs5myL1t9T5DeQMir5JTbJakcZJs27dQz3WBkxpl_O1qO6Y/s1600/Kurumafu+no+katsu+p18_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5De3xwmV6RHA5ZOoRI9Nup63t6-nnlMnGNWplTAIfAH_3oIgUnlaKM89OI8B-vggAKBsUnJZBAY3CPuqqhNInZ7K3XMyPAs5myL1t9T5DeQMir5JTbJakcZJs27dQz3WBkxpl_O1qO6Y/s200/Kurumafu+no+katsu+p18_comp.jpg" width="200" /></a></div>Flip when one side is golden. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnSvB2LuDJlsKSXc2dfKuglGH2qPub6C0Du-heW5ej4SvEmUETcmePUqocrIbZyu9FDbQ4LzApsR9WAADXefs4ftOD7kLUzY9RiYb3jRgxGsdlA11OgekemPW4gGjxCVdyoRs2zcw1WN0/s1600/Kurumafu+no+katsu+p19_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnSvB2LuDJlsKSXc2dfKuglGH2qPub6C0Du-heW5ej4SvEmUETcmePUqocrIbZyu9FDbQ4LzApsR9WAADXefs4ftOD7kLUzY9RiYb3jRgxGsdlA11OgekemPW4gGjxCVdyoRs2zcw1WN0/s200/Kurumafu+no+katsu+p19_comp.jpg" width="200" /></a></div>Hold each piece in standing position so that sides also become golden (optional; recommended for sake of final appearance). <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguysg2mmasNO0ZpjpS40OWL_HeFRhaFR8tvYo6U1g5lfe7fHuAEBZRwCmGzesDwXOP5bnYiKwF1OrZn0-Y1fLYbFVB3R744PZw6BLimM3yMfC9JJVcQQuPLxGHX-FXvQOMvZvuljdYRg/s1600/Kurumafu+no+katsu+p20_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguysg2mmasNO0ZpjpS40OWL_HeFRhaFR8tvYo6U1g5lfe7fHuAEBZRwCmGzesDwXOP5bnYiKwF1OrZn0-Y1fLYbFVB3R744PZw6BLimM3yMfC9JJVcQQuPLxGHX-FXvQOMvZvuljdYRg/s200/Kurumafu+no+katsu+p20_comp.jpg" width="200" /></a></div>When done, transfer to paper-lined tray to eliminate excess oil. </div><div class="separator" style="clear: both; text-align: center;"></div><br />8.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvuH8Jrs0Hx_Kqclyr0VKef_HDM1hNY-GFay-rXR9sq8z6Oe8s3tLFF_xes49Q7RbVjJj_ykqd8zipFCMC_XdmVRXDnsEVy5nC89-iH7yGmBhW6tN8K8fguJxiL29tuFdKpU0fJL0c00/s1600/Kurumafu+no+katsu+p23_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvuH8Jrs0Hx_Kqclyr0VKef_HDM1hNY-GFay-rXR9sq8z6Oe8s3tLFF_xes49Q7RbVjJj_ykqd8zipFCMC_XdmVRXDnsEVy5nC89-iH7yGmBhW6tN8K8fguJxiL29tuFdKpU0fJL0c00/s200/Kurumafu+no+katsu+p23_comp.jpg" width="200" /></a></div><br />Plate, and pour over sauce.<br />Ready to eat! </div><div class="separator" style="clear: both; text-align: center;"></div><br /><b><Notes></b><br /><ul style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuk9RcrQg2iAkG-kHyrowY-7cKBf_ii635iqbkDychDb1yCu0ZONm70JnMCN9_iGpVy_kR5h9m4sX_pjFsqD8qmT1OSORw5dfU46YD-2m5NpwD_lIwGdG8jgHQWaQNrHvk4fJMQUwE7M4/s1600/Okara+panko_comp.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuk9RcrQg2iAkG-kHyrowY-7cKBf_ii635iqbkDychDb1yCu0ZONm70JnMCN9_iGpVy_kR5h9m4sX_pjFsqD8qmT1OSORw5dfU46YD-2m5NpwD_lIwGdG8jgHQWaQNrHvk4fJMQUwE7M4/s200/Okara+panko_comp.jpg" width="200" /></a><li>Dried coarse <i>okara </i>soybean pulp (containing very little sodium) substitutes for <i>panko </i>bread crumbs (containing some sodium). We have <i>okara </i>on hand simply because we <a href="http://recipesfortom.blogspot.com/2014/02/tonyu-okara-soy-milk-and-soybean-pulp.html" target="_blank">make own soymilk</a> and end up with lots of pulp. Fresh soybean pulp is completely dried until taking on a glittery texture in the oven (can be done using remaining heat from cooking other dishes). 300 g of dried soybeans yield approx. 130-140 g of dried coarse <i>okara</i>. </li><li><i>Kurumafu </i>can be rehydrated (and flavored) up to a day ahead and kept in the fridge.</li><li>If no <i>shoyukoji </i>is at hand, try balsamic vinegar. 1/4-3/8 tsp balsamic vinegar per 150 cc <i>dashi </i>would do the job. When using balsamic vinegar, <i>kurozu </i>brown rice vinegar is not needed.<i> Kurumafu </i>prepared with balsamic vinegar taste slightly stronger than cutlets prepared with <i>shoyukoji </i>+ <i>kurozu</i>, but the difference is very minor. Using balsamic vinegar also lowers sodium content of <i>kurumafu no katsu</i> by 10 mg per serving.</li><li>In the above method, 20 g canola oil was absorbed by food during frying.</li><li>To further cut back on calories from oil, cook dried coarse <i><i>okara</i></i> or <i>panko </i>with a small amount of oil, and bake <i>kurumafu </i>in the oven or toaster oven until golden (see baked version of <a href="http://recipesfortom.blogspot.com/2015/09/okara-to-kinoko-iri-kabocha-no-korokke.html" target="_blank"><i>kabocha no korokke</i> [pumpkin croquettes]</a> for details).</li><li><i>Kurumafu </i>can simply be rehydrated and fried, but prep-flavoring prevents overuse of sauce at the table.</li><li>Among popular sauce options, sodium content is higher in the order of Worcestershire sauce (198 mg/6g), <i>chuunoo </i>[medium thick] sauce (138 mg/6g), <i>tonkatsu </i>[pork cutlet] sauce (132 mg/6g) among Japanese products on average (figures are per teaspoon). Reduced-sodium <i>chuunoo </i>[medium thick] sauce and <i>tonkatsu </i>[pork cutlet] sauce (56 mg/6g) can be found at stores in Japan. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNh0oW2pRbTdPOP3BBZa_5fAReGzaaNPDHd1E_03RbsG8rQT05uCgrl29LGxuQuqpiLVft-Jgni4PN7-vDSPAtiqyXjjFZ09ysXz8BcQPYcYZyIEQOmAjKj6Lxt1lQ4xZQ7A0hCQ0FVc/s1600/Kurumafu+no+katsudon_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNh0oW2pRbTdPOP3BBZa_5fAReGzaaNPDHd1E_03RbsG8rQT05uCgrl29LGxuQuqpiLVft-Jgni4PN7-vDSPAtiqyXjjFZ09ysXz8BcQPYcYZyIEQOmAjKj6Lxt1lQ4xZQ7A0hCQ0FVc/s200/Kurumafu+no+katsudon_comp.jpg" width="200" /></a></div></li><li>These cutlets make great <a href="http://recipesfortom.blogspot.com/2018/09/kurumafu-no-katsudon-gluten-cake-cutlet.html" target="_blank"><i>katsudon </i></a>(cutlets with egg over steamed rice)! </li></ul></div><div class="separator" style="clear: both; text-align: center;"></div><br />(Last updated: September 13, 2018)<br /><br /></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-15396435128358272952018-07-07T05:00:00.000-07:002019-03-23T17:36:56.580-07:00Dokudami / fish mint / fishwort<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0kLcZ7g4TgZww39tGls5ATx5HiwkTQzth6moz7IHX9IevW4mzW52wBoFgx5ZaaJu8ddruFU8O3iZZOKoQaMaiYrnGECCij6Z77FBgE0o1EA1edhQnyhJrjwMG85Iu8ovuK8XvnS7vUA0/s1600/Dokudami_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0kLcZ7g4TgZww39tGls5ATx5HiwkTQzth6moz7IHX9IevW4mzW52wBoFgx5ZaaJu8ddruFU8O3iZZOKoQaMaiYrnGECCij6Z77FBgE0o1EA1edhQnyhJrjwMG85Iu8ovuK8XvnS7vUA0/s320/Dokudami_comp.jpg" width="320" /></a></div><br /><br /><br /><br /><br /><br /><br /><br /><br />どくだみ<br /><i>Houttuynia cordata</i><br /><div class="separator" style="clear: both; text-align: center;"></div>In the US, a tricolor variegated form called chameleon plant is commonly available for ornamental use (often marketed as a ground cover). When we say <i>dokudami</i>, it usually refers to the original form with green leaves, which are sometimes edged with dark red.<br /><br />The Japanese name <i>dokudami </i>comes from an old expression that means to control/suppress poison, reflecting the plant's long history of remedy use despite the fact it is largely regarded as a weed that grows in shady sites with moist soil. As its alias <i>juuyaku </i>[lit. ten medicines] suggests, the plant is regarded as a useful home remedy for many purposes, including detoxification and cleansing wounds of infection as well as treating acne, eczema, burns, insect bites, bee stings, and so on. While the entire plant is considered effective, leaves, stems and flowers are often dried to make a tea or more concentrated decoction for routine consumption. The tea works as a diuretic.<br /><a name='more'></a><br /><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh29bVL0KfvAbNMvuz8hEy07ane5GLdocWM0vvEwBhvqrj_OSDl2cSt1mRTM0_j8NYO8tHZv6tkLBfpLYnHJN7pasE5xMMQgGhl1V9T6cRhZ42-Au1_Rg_2Szf541h5fv4JxmelSPi6W8/s1600/Dokudamicha+1_comp.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh29bVL0KfvAbNMvuz8hEy07ane5GLdocWM0vvEwBhvqrj_OSDl2cSt1mRTM0_j8NYO8tHZv6tkLBfpLYnHJN7pasE5xMMQgGhl1V9T6cRhZ42-Au1_Rg_2Szf541h5fv4JxmelSPi6W8/s200/Dokudamicha+1_comp.jpg" width="200" /></a>To make <i>dokudamicha </i>tea, put dried leaves, stems or flowers and water in a pot, and simmer as long as you wish. We normally use a small handful of dried <i>dokudami </i>for two cups of tea, and simmer for 15 minutes to 1 hour, or up to several hours on the woodstove -- it's really up to you. Some people put more dried <i>dokudami </i>to make a strong decoction-type tea. Others simply pour boiling water over dried <i>dokudami </i>and steep just like making regular tea. For us, simmering a long time seems to result in a milder taste and smell. It could smell a bit fishy (as the plant's English name suggests) when simmered only for a short time. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhniKNbBD5yDXiZkZolYlNNYDBq5Pv6geE-tcXhN2rhUpHE86twwaOakZRsRQucLaTwYJWEMiMfiiobHOg_U8qKalA9dMVeUFA5R5JpllGpfebEfjtLMWpPCDJPE8BneOeO1yUF7dr-seo/s1600/dokudami+dried+flowers_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhniKNbBD5yDXiZkZolYlNNYDBq5Pv6geE-tcXhN2rhUpHE86twwaOakZRsRQucLaTwYJWEMiMfiiobHOg_U8qKalA9dMVeUFA5R5JpllGpfebEfjtLMWpPCDJPE8BneOeO1yUF7dr-seo/s200/dokudami+dried+flowers_comp.jpg" width="200" /></a>In late spring or early summer (June -July for us in the Pacific Northwest), the plant starts to bloom. Its white flowers are pretty adorable (as in photo at top). If you have access to <i>dokudami </i>growing in an unpolluted environment, try harvesting the flowers.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5TUDp9bvJyV3CiXEhboBdWVckWBC3i1cOwVFyhPjQlfK2R279sDAJDGqrg635zXC9uBN1YUpLZEjAqlGHcn6Xz1haLxa5np6PbMxcuHJrejxjWVA5BP27i6hv-37zkEZKuxknuqKYz88/s1600/dokudami+flower+tea_comp.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5TUDp9bvJyV3CiXEhboBdWVckWBC3i1cOwVFyhPjQlfK2R279sDAJDGqrg635zXC9uBN1YUpLZEjAqlGHcn6Xz1haLxa5np6PbMxcuHJrejxjWVA5BP27i6hv-37zkEZKuxknuqKYz88/s200/dokudami+flower+tea_comp.jpg" width="200" /></a>Dried <i>dokudami </i>flowers (photo above) make a nice tea with a somewhat reddish hue (compared to brown tea when made with dried leaves or stems) that tastes like an English tea. Having no trace of fishy scent is a big advantage as well.<br /><br />The tea (made with any part of the plant) tastes good cold, too. <br /><div class="separator" style="clear: both; text-align: center;"></div><br />To treat insect bites or bee stings, rub fresh leaves between your fingers to get the juice, and apply it over the affected area. Repeat application of the juice as necessary. The juice does smell fishy, but if you can stand the smell, the juice relatively quickly reduces itchiness. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOXgmkWujmJMpsiU0MYztdKc1RUm8WWhNqpVkILQjNMenzvSP0Mti4YpZxyfpxRcvw2cYMsGlpAI2DUN_6MhSHzniGnpPCe0DJoyC_03FU870unmgV15HUpgK57nZ7cpINJCigDZGOkIA/s1600/Dokudami+leaves+cooking+2_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOXgmkWujmJMpsiU0MYztdKc1RUm8WWhNqpVkILQjNMenzvSP0Mti4YpZxyfpxRcvw2cYMsGlpAI2DUN_6MhSHzniGnpPCe0DJoyC_03FU870unmgV15HUpgK57nZ7cpINJCigDZGOkIA/s200/Dokudami+leaves+cooking+2_comp.jpg" width="200" /></a>For burns or to cleanse infection (pus), make a paste with the leaves by wrapping a stack of several in foil and cooking on low heat for a few minutes. Cooked leaves become like paste when mixed. Apply the paste on the affected area, and cover with a bandage if needed. The paste has less smell, as the smell is strongest when leaves are fresh. <br /><br />Some people mix the juice, paste or pureed leaves with Vaseline to make a first-aid ointment.<br /><br />Besides usage as a home remedy, <i>dokudami </i>is used as a <i>sansai </i>mountain/wild vegetable in some regions. I have not yet tried it myself, but cooking with oil is supposed to eliminate the smell, and tempura is the standard method in Japan. A <i>kinpira </i>spicy saute of stems or roots is said to be good.<br /><br /><i>Dokudami</i>'s growing habit is very invasive even in native areas. If you decide to have a <i>dokudami </i>plant in your backyard or on the deck, planting it in a large container is recommended. Do not discard unwanted plants on the ground when dividing or re-potting, otherwise you might end up using chemicals to kill spreading <i>dokudami </i>in your garden. Just one starter plant from a friend filled a wine barrel tub in two years for me, and I expect the plant will start to come out from the bottom holes in the near future. <br /><br /><i>Dokudami </i>tea (made with <i>dokudami </i>alone or mixed with other tea ingredients) is available at Japanese grocery stores in the US. Chinese herbal medicine stores also carry dried <i>dokudami </i>(<i>yu xing cao</i> / 魚腥草 [fishy smell herb]). <br /><br /><br /></div><div class="separator" style="clear: both; text-align: center;"></div></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-8648165689317714962018-07-04T05:00:00.000-07:002019-03-23T17:36:56.978-07:00Ebi to kabu no misoshiru / miso soup with shrimp and Japanese turnip<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">This very gentle yet full-flavored miso soup features our local coon shrimp -- baby-size <i>botan ebi</i> spot shrimp -- and <i>kabu </i>turnip. Sweet Saikyo white miso is used for maximum tenderness, which is countered by the nostril-clearing sensation of <i>karashi </i>mustard.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0cqiRWyqVGvz84BBCfdIO2ljiREdMZWrdwK-rBiVWGN8Vad7oUEUOhbdNFl_qXVYvm1USGk1nkKmLVjRls6v6xrY5BZ_VdjLrVwQCsRelNdfOZVrzfw-_3DLLhFZA-CIXQHLhbd9bZA/s1600/Ebi+to+kabu+no+misoshiru_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0cqiRWyqVGvz84BBCfdIO2ljiREdMZWrdwK-rBiVWGN8Vad7oUEUOhbdNFl_qXVYvm1USGk1nkKmLVjRls6v6xrY5BZ_VdjLrVwQCsRelNdfOZVrzfw-_3DLLhFZA-CIXQHLhbd9bZA/s400/Ebi+to+kabu+no+misoshiru_comp.jpg" width="400" /></a><br /><br /></div><div class="separator" style="clear: both; text-align: center;"></div><br /><span style="color: #666666;">1/2 of recipe:</span><br /><span style="color: #666666;">73 calories; 8.2 g protein; 1.0 g fat; 4.8 g carbohydrate; 3.5 g net carbs; 338 mg sodium; 46 mg cholesterol; 1.3 g fiber; 287 mg potassium</span><br /><a name='more'></a><br /><br /><b><Ingredients></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzvL1jzONAPZSGbC44ob6ZIEf88Fz8APJiHhZfL-qlaXL95wjzv_MeVW6WM-GODe-pnRpSVDIPfQ8RGTkPy1lG_WaCDg6DmJEmYqj1fdlAxrTsupWAZ-QX69vevP4iASViYGVsqXmaA/s1600/Ebi+to+kabu+no+misoshiru+ingredients_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzvL1jzONAPZSGbC44ob6ZIEf88Fz8APJiHhZfL-qlaXL95wjzv_MeVW6WM-GODe-pnRpSVDIPfQ8RGTkPy1lG_WaCDg6DmJEmYqj1fdlAxrTsupWAZ-QX69vevP4iASViYGVsqXmaA/s200/Ebi+to+kabu+no+misoshiru+ingredients_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div>1 <a href="http://recipesfortom.blogspot.com/2011/11/kabu-turnip.html" target="_blank"><i>kabu </i></a>Japanese turnip (125 g in photo)<br />14 coon shrimp with heads (125 g in photo)<br />250 g <i>ebi-dashi</i> shrimp stock (made with ingredients listed below)<br />1/2 tsp <a href="http://recipesfortom.blogspot.com/2012/01/sakekasu-sake-lees.html" target="_blank"><i>sakekasu </i></a>sake lees<br />2 tsp <a href="http://recipesfortom.blogspot.com/2011/05/miso.html" target="_blank">Saikyo white miso</a><br />1/4 tsp <a href="http://recipesfortom.blogspot.com/2011/05/spices.html" target="_blank"><i>karashi </i></a>mustard (powder) + 1/4 tsp water<br /><br /><u>For <i>ebi-dashi</i> shrimp stock</u><br />350 cc <i>kobudashi </i>kelp stock (350 cc water + 1 small piece [0.8 g] <a href="http://recipesfortom.blogspot.com/2011/05/seaweed.html" target="_blank"><i>kombu </i></a>kelp)<br />Heads and shells of 10 coon shrimp (among 14 shrimp above; 64 g)<br />1 g butter<br />1 tbsp <a href="http://recipesfortom.blogspot.com/2011/05/rice-wine.html" target="_blank"><i>sake</i></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><b><Directions></b><br />1.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg00FEM6I8NfKg3vr17TQZMZJy4a3rpSUEsXi36SLdJP14wEedEUrihTmB_9rDAUWABiATshA64GGKdgMRhfnORMITk_CCrDzrpk5cGaP29hqTv9qqB7zsQGwdYVtCvknGkU2IHDLibyA/s1600/Ebi+to+kabu+no+misoshiru+p1_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg00FEM6I8NfKg3vr17TQZMZJy4a3rpSUEsXi36SLdJP14wEedEUrihTmB_9rDAUWABiATshA64GGKdgMRhfnORMITk_CCrDzrpk5cGaP29hqTv9qqB7zsQGwdYVtCvknGkU2IHDLibyA/s200/Ebi+to+kabu+no+misoshiru+p1_comp.jpg" width="200" /></a></div><br />Peel shrimp.<br />Keep refrigerated until use.</div><div class="separator" style="clear: both; text-align: center;"></div><br />2.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY6xFQmINhT_Hzd13IurFjeArnmyKz74SugpACWndH2Vhx6wTNRaoVnTQ0XV5fmOfuqCuq920WtIZl7OZ_GHsPtC46e71fkAZvqjeTQy0Z75l969ut1IrYeKk7KdPxQrgovbNq-qxzVw/s1600/Ebi+to+kabu+no+misoshiru+p3_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY6xFQmINhT_Hzd13IurFjeArnmyKz74SugpACWndH2Vhx6wTNRaoVnTQ0XV5fmOfuqCuq920WtIZl7OZ_GHsPtC46e71fkAZvqjeTQy0Z75l969ut1IrYeKk7KdPxQrgovbNq-qxzVw/s200/Ebi+to+kabu+no+misoshiru+p3_comp.jpg" width="200" /></a></div><br />Make <i>ebi-dashi</i> shrimp stock with heads and shells of 10 coon shrimp.<br />Melt butter, and saute shrimp heads and shells on medium-low heat. Crush heads with spatula while sauteing. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1eNQOFvI8LlJb6nanaeRq8xTP-HzmZkTHYjHSxwFeOtCR-YaPpOWE-3dBRW-IpuvirpmYtfqQ9F4-KXpdIHG0S5TBfJ5B20xbEyqUD-u8PfsJ9x-1IiheqkQV65VRJSZ9ldTEw_NjQ/s1600/Ebi+to+kabu+no+misoshiru+p4_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1eNQOFvI8LlJb6nanaeRq8xTP-HzmZkTHYjHSxwFeOtCR-YaPpOWE-3dBRW-IpuvirpmYtfqQ9F4-KXpdIHG0S5TBfJ5B20xbEyqUD-u8PfsJ9x-1IiheqkQV65VRJSZ9ldTEw_NjQ/s200/Ebi+to+kabu+no+misoshiru+p4_comp.jpg" width="200" /></a></div>Add <i>sake</i>, and reduce. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkNC53aBPOiDeNF6w8fweWghQod5kA8rXBO0YHubsBP1mQLO67DMuNabRvPrGqa8GiMeVC5uMRPBhEixG4AIVGeYJ06MLX7zogWpc_lvhUgdASvEhedWFax8BDn6cW3aGo6f1X9EXnyQ/s1600/Ebi+to+kabu+no+misoshiru+p6_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkNC53aBPOiDeNF6w8fweWghQod5kA8rXBO0YHubsBP1mQLO67DMuNabRvPrGqa8GiMeVC5uMRPBhEixG4AIVGeYJ06MLX7zogWpc_lvhUgdASvEhedWFax8BDn6cW3aGo6f1X9EXnyQ/s200/Ebi+to+kabu+no+misoshiru+p6_comp.jpg" width="200" /></a></div>Add <i>kobudashi</i>, and simmer for 20-30 minutes (remove <i>kombu </i>before boiling), skimming from time to time. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOmzu-Ew8695tdLK8IZ52ASNcoK6ypMkolyDiDrM_R49_5UBhQf31rPwdlulIbxbdBF21hR-WshZe03nHmNUbOYndnAJc7GmsTY4LtUNebUm22Mrh7GTi9fHPTJPkAKoKUURoWYuzZHA/s1600/Ebi+to+kabu+no+misoshiru+p7_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOmzu-Ew8695tdLK8IZ52ASNcoK6ypMkolyDiDrM_R49_5UBhQf31rPwdlulIbxbdBF21hR-WshZe03nHmNUbOYndnAJc7GmsTY4LtUNebUm22Mrh7GTi9fHPTJPkAKoKUURoWYuzZHA/s200/Ebi+to+kabu+no+misoshiru+p7_comp.jpg" width="200" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKXPyYuQcM2X9sct052BmSy6lftsr0JTAOxDA-LBeOFggQ2TK15taBAGP8s093HUwV0XTYzrKzXfkDLuH4qTE1VDj4cks5jVLPr8q_aB6gwfrxwuEQHMQ7Jbrz7CPdDJpLv1KOy_Lmg/s1600/Ebi+to+kabu+no+misoshiru+p8_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKXPyYuQcM2X9sct052BmSy6lftsr0JTAOxDA-LBeOFggQ2TK15taBAGP8s093HUwV0XTYzrKzXfkDLuH4qTE1VDj4cks5jVLPr8q_aB6gwfrxwuEQHMQ7Jbrz7CPdDJpLv1KOy_Lmg/s200/Ebi+to+kabu+no+misoshiru+p8_comp.jpg" width="200" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJRlWDJWWdG9rVUxUyW9Orqz6ngkdk6aOvmwUXlxxdN4lmquuHOFHoiqRmqm9lBM5NBhkifMFUXN7MVPvDL7vf58VLbGRYByCzlr_tXAuCM_joq4Wf7zr7fevLabjEZS_nC9TezW6-RQ/s1600/Ebi+to+kabu+no+misoshiru+p9_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJRlWDJWWdG9rVUxUyW9Orqz6ngkdk6aOvmwUXlxxdN4lmquuHOFHoiqRmqm9lBM5NBhkifMFUXN7MVPvDL7vf58VLbGRYByCzlr_tXAuCM_joq4Wf7zr7fevLabjEZS_nC9TezW6-RQ/s200/Ebi+to+kabu+no+misoshiru+p9_comp.jpg" width="200" /></a></div>Strain, and obtain 250 g (cc) shrimp stock (add water if short; save for later if too much). </div><div class="separator" style="clear: both; text-align: center;"></div><br />3.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwm-qrIrMCNBb2bY8c-_-EGSH0XuV8-a81bnn7t4E_WNFhx7Dfo8gAp7aBgx4yU697gOIKACvRpMGf5ixFJA1_HLHiNtkRCyA-PKitrL356lYcTV9IQJRA8gRFng4xwJH5m5ZJuVvvSg/s1600/Ebi+to+kabu+no+misoshiru+p15_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwm-qrIrMCNBb2bY8c-_-EGSH0XuV8-a81bnn7t4E_WNFhx7Dfo8gAp7aBgx4yU697gOIKACvRpMGf5ixFJA1_HLHiNtkRCyA-PKitrL356lYcTV9IQJRA8gRFng4xwJH5m5ZJuVvvSg/s200/Ebi+to+kabu+no+misoshiru+p15_comp.jpg" width="200" /></a></div><br />While preparing <i>ebi-dashi</i> shrimp stock, prepare <i>karashi </i>and <i>kabu</i>. <br />Mix <i>karashi </i>mustard powder and water.<br />Set aside. </div><div class="separator" style="clear: both; text-align: center;"></div><br />4.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJp5EkLiL9XCpeDtoe-wkO_VGxtKmbXct5NLYFYdpJUUWOeBtnWTPzChKi9rYQ-5Tz6_PQq9453QykV-khawXbCnjvsKMi7QgRMYfH8KERxYdYV5uIUSJlehX92ZpN_3alRM9LEhyUQ/s1600/Ebi+to+kabu+no+misoshiru+p10_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJp5EkLiL9XCpeDtoe-wkO_VGxtKmbXct5NLYFYdpJUUWOeBtnWTPzChKi9rYQ-5Tz6_PQq9453QykV-khawXbCnjvsKMi7QgRMYfH8KERxYdYV5uIUSJlehX92ZpN_3alRM9LEhyUQ/s200/Ebi+to+kabu+no+misoshiru+p10_comp.jpg" width="200" /></a></div><br />Remove leaves of <i>kabu</i>. <br />Peel <i>kabu </i>root. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvoCMKkzSv_X_nwg5hzJZ6dBMD2-BGBcD5N3YthgvaAAeeE-M7xlZ96BFWOgKbCUv0kFZXXMensj_Gvu5T4_eF9jcwPaZzmbqlh-6b0ZCexkmGZC-kQiXd6Lylu3KD15Wc6YBr4W2CHQ/s1600/Ebi+to+kabu+no+misoshiru+p11_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvoCMKkzSv_X_nwg5hzJZ6dBMD2-BGBcD5N3YthgvaAAeeE-M7xlZ96BFWOgKbCUv0kFZXXMensj_Gvu5T4_eF9jcwPaZzmbqlh-6b0ZCexkmGZC-kQiXd6Lylu3KD15Wc6YBr4W2CHQ/s200/Ebi+to+kabu+no+misoshiru+p11_comp.jpg" width="200" /></a></div>Blanch <i>kabu </i>leaves.<br />Bring water to boil; from root end, put <i>kabu </i>leaves in briskly boiling water, immediately transfer to cold water once color brightens to stop cooking and preserve vivid green color. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFuyNXnvYdVIjzJ0MFhy7SZno48vqZrvDbbiyJmigkK6snw-xvOOpkIBhc5I9GSKvxJs2LVzI1Di45cdGZnVCwzunOWqNpsYQYcoQUZ-VK-XFMFKhwrETKo3szIER6GWCzvPcAiA20A/s1600/Ebi+to+kabu+no+misoshiru+p12_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFuyNXnvYdVIjzJ0MFhy7SZno48vqZrvDbbiyJmigkK6snw-xvOOpkIBhc5I9GSKvxJs2LVzI1Di45cdGZnVCwzunOWqNpsYQYcoQUZ-VK-XFMFKhwrETKo3szIER6GWCzvPcAiA20A/s200/Ebi+to+kabu+no+misoshiru+p12_comp.jpg" width="200" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaA9uOSUFzkn-tuGRUuJfSOjFclKwUzBUdjnSnhPUTUgz3_jL_wFcAC6ChRoOXXW9MQ9cHETx21z7sT4p2DEn9p-XRp70Fz2hqKs6xWsS2c5aZpWkE0kveqlX5zDvKM4DeUIeboaHoFg/s1600/Ebi+to+kabu+no+misoshiru+p13_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaA9uOSUFzkn-tuGRUuJfSOjFclKwUzBUdjnSnhPUTUgz3_jL_wFcAC6ChRoOXXW9MQ9cHETx21z7sT4p2DEn9p-XRp70Fz2hqKs6xWsS2c5aZpWkE0kveqlX5zDvKM4DeUIeboaHoFg/s200/Ebi+to+kabu+no+misoshiru+p13_comp.jpg" width="200" /></a></div>Once cool, drain and squeeze out excess water. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASfZpOp9Q_sIHEY6hPbexVuwRCpLuwELz_L06752MM8_a-gnAqLFfPt857UekP-QvGmo_CD38n4qRmhbZTMWVrRLQCyuylM7kTRJvGopjGEWe-k1SxQsmoQPJDxY7GDpHc3od3jp9cw/s1600/Ebi+to+kabu+no+misoshiru+p14_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASfZpOp9Q_sIHEY6hPbexVuwRCpLuwELz_L06752MM8_a-gnAqLFfPt857UekP-QvGmo_CD38n4qRmhbZTMWVrRLQCyuylM7kTRJvGopjGEWe-k1SxQsmoQPJDxY7GDpHc3od3jp9cw/s200/Ebi+to+kabu+no+misoshiru+p14_comp.jpg" width="200" /></a></div>Chop <i>kabu </i>leaves.<br />Cut <i>kabu </i>root lengthwise (bottom to top) into 4 to 6 sections. </div><div class="separator" style="clear: both; text-align: center;"></div><br />5.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05FqW4wqFe8rZXlOYNhQs_LGX13LXMMD2klfCIXqysU6zj8_8TD00-x1p8rWvQa0CbqCHCqs8qIzyHc0ttSyhb4X88Cjnv0DpE_cMdQYSRoZDxvIlczI7LTlBDQPefsc5qZKw93ZqJQ/s1600/Ebi+to+kabu+no+misoshiru+p16_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05FqW4wqFe8rZXlOYNhQs_LGX13LXMMD2klfCIXqysU6zj8_8TD00-x1p8rWvQa0CbqCHCqs8qIzyHc0ttSyhb4X88Cjnv0DpE_cMdQYSRoZDxvIlczI7LTlBDQPefsc5qZKw93ZqJQ/s200/Ebi+to+kabu+no+misoshiru+p16_comp.jpg" width="200" /></a></div><br />To shrimp stock, put <i>sakekasu </i>and <i>kabu </i>root, bring to boil, and simmer until <i>kabu </i>root softens for about 7 minutes. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5XY5bVso4QzHW3RMXhTwZCTXR9IB_W-LVQzBTg5xc3qQdfx4V5cdESbS2wLZbdL30B3bAo12WJRhyphenhyphenCDVZORbJ8CyptTmryJl2gEGFqE7ovf9qnlmvSJtcH8NaWHiw1PphHZpx0ge87g/s1600/Ebi+to+kabu+no+misoshiru+p17_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5XY5bVso4QzHW3RMXhTwZCTXR9IB_W-LVQzBTg5xc3qQdfx4V5cdESbS2wLZbdL30B3bAo12WJRhyphenhyphenCDVZORbJ8CyptTmryJl2gEGFqE7ovf9qnlmvSJtcH8NaWHiw1PphHZpx0ge87g/s200/Ebi+to+kabu+no+misoshiru+p17_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div><br />6.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFMtvuuRZreLNRfAHqAFrIr5H5vJ6oVYp2ybLQh7KuDhOzXC-iXJ8_Paylwv_AqN7iiaA5UL7CmxVplJN26wM3KEMxbZKhyphenhyphenyysekzhfCHW6eYO-UlFFBwRgqHmENLHVxXnz80wmcq5A/s1600/Ebi+to+kabu+no+misoshiru+p18_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFMtvuuRZreLNRfAHqAFrIr5H5vJ6oVYp2ybLQh7KuDhOzXC-iXJ8_Paylwv_AqN7iiaA5UL7CmxVplJN26wM3KEMxbZKhyphenhyphenyysekzhfCHW6eYO-UlFFBwRgqHmENLHVxXnz80wmcq5A/s200/Ebi+to+kabu+no+misoshiru+p18_comp.jpg" width="200" /></a></div><br />In the meantime, take some <i>dashi</i>, and loosen miso. </div><div class="separator" style="clear: both; text-align: center;"></div><br />7.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1GiYOarp2_NoUuv931E1QS0_L3muvZo-lt5HaLqUdq8VSZekTKubLm0ZptLybe0E6KB7rV1dKQlCPy3KbvVl_va7iP9hApZbvZT9m-BShfjlbHmM34t9iMw_MtzMCijS3FdN5W9c50A/s1600/Ebi+to+kabu+no+misoshiru+p19_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1GiYOarp2_NoUuv931E1QS0_L3muvZo-lt5HaLqUdq8VSZekTKubLm0ZptLybe0E6KB7rV1dKQlCPy3KbvVl_va7iP9hApZbvZT9m-BShfjlbHmM34t9iMw_MtzMCijS3FdN5W9c50A/s200/Ebi+to+kabu+no+misoshiru+p19_comp.jpg" width="200" /></a></div><br />Add shrimp (and heat through or cook as necessary).<br />Add miso, and gently mix.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSD-qsEqU_iAMXq9TIO3Amp2-VC9m3wZTVHBsJ8HBbA43NzXsztE8le_1o8r_kvV5ic9e6DFZr78hyNpAT2knrayg0Sjh_wqDyn5Yo9ywJP2kj8gX3MgVuaTWJnoCeK6rk-a8qx2c-Ug/s1600/Ebi+to+kabu+no+misoshiru+p20_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSD-qsEqU_iAMXq9TIO3Amp2-VC9m3wZTVHBsJ8HBbA43NzXsztE8le_1o8r_kvV5ic9e6DFZr78hyNpAT2knrayg0Sjh_wqDyn5Yo9ywJP2kj8gX3MgVuaTWJnoCeK6rk-a8qx2c-Ug/s200/Ebi+to+kabu+no+misoshiru+p20_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div><br />8.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjNBtpMyQ16rq484UL-WNbnPYaBrB-BixSKMUi8n8XO-MBvbQ5sgppEy6sLuepBAc81oadsBLF3sFDiB7cMTGEZlwOcAqUVpTiaFKzNVIlp5ljYSyt1ZbDvfdsZA5otf1LR_54-jThg/s1600/Ebi+to+kabu+no+misoshiru+p21_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjNBtpMyQ16rq484UL-WNbnPYaBrB-BixSKMUi8n8XO-MBvbQ5sgppEy6sLuepBAc81oadsBLF3sFDiB7cMTGEZlwOcAqUVpTiaFKzNVIlp5ljYSyt1ZbDvfdsZA5otf1LR_54-jThg/s200/Ebi+to+kabu+no+misoshiru+p21_comp.jpg" width="200" /></a></div><br />Serve in individual bowls.<br />Squeeze excess water from <i>kabu </i>leaves once again, and garnish soup. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSxETAMK187boWzu0HyT38GFxJ6HBJQpFM5wUB_hgUvZb6G2pVf7nJEJy2PqawYxSnhFb6KK9WAPALVGNwnSyk2T54xuADdguATfuXfyBlzcV2Oi89r4sd_2LJ5rLYGaME3vS_Dqf-NQ/s1600/Ebi+to+kabu+no+misoshiru+p22_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSxETAMK187boWzu0HyT38GFxJ6HBJQpFM5wUB_hgUvZb6G2pVf7nJEJy2PqawYxSnhFb6KK9WAPALVGNwnSyk2T54xuADdguATfuXfyBlzcV2Oi89r4sd_2LJ5rLYGaME3vS_Dqf-NQ/s200/Ebi+to+kabu+no+misoshiru+p22_comp.jpg" width="200" /></a></div>Top with <i>karashi</i>.<br />Serve immediately. </div><div class="separator" style="clear: both; text-align: center;"></div><br /><b><Notes></b><br /><ul style="text-align: left;"><li>Above I used cooked coon shrimp from a local shrimp shop, and the stock's sodium content is 384 mg per 250 g. When more heads and shells are used, the broth becomes really aromatic but sodium content quickly increases.</li><li><i>Sakekasu </i>sake lees partially replaces miso. I use 1/2 tsp <i>sakekasu </i>to replace 1 tsp miso with all my miso soup recipes.</li><li>Make sure to squeeze out excess water of blanched/cooled <i>kabu </i>leaves to prevent them from weakening the flavor of the final soup.</li><li>Ready-to-use <i>karashi </i>paste in tubes contains sodium. Opt for <i>karashi </i>powder (zero sodium) if you are watching sodium intake.</li><li>Potassium content of <i>kabu </i>leaves is assumed to be reduced by 45% during blanching and chilling in water. </li></ul></div><div class="separator" style="clear: both; text-align: center;"></div><br /></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-36146969694133763552018-06-27T05:00:00.000-07:002019-03-23T17:36:57.378-07:00Yakinasu, atsuage to ebi no raisunuudoru sarada / rice noodles with grilled eggplant, deep-fried tofu and shrimp salad<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">The sweet and sour flavor of a spicy dressing or dipping sauce is a big appeal in warm or hot weather. While grilled eggplant, <i>atsuage </i>deep-fried tofu and shrimp make a great salad individually or in combination, pairing them with rice noodles makes a quick, filling meal. Grill eggplant and <i>atsuage </i>until slightly burnt for a stronger aroma! This is something similar to what I used to eat at a Vietnamese restaurant in Portland, Oregon, years ago.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBtVwVMS1aUuWyS4IpcFGqt64HtY0wc7jEEJ6K5ErfoW2PrEKFBU3sr6MN21IQXZWiHF1JDpsOuru4D7ulrtpHejG0KW4AINUx5lIR776eHIp-k_cNcxXfeidjsT8po-0ziMJBvpiZWQ/s1600/Yakinasu+sarada+men_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBtVwVMS1aUuWyS4IpcFGqt64HtY0wc7jEEJ6K5ErfoW2PrEKFBU3sr6MN21IQXZWiHF1JDpsOuru4D7ulrtpHejG0KW4AINUx5lIR776eHIp-k_cNcxXfeidjsT8po-0ziMJBvpiZWQ/s400/Yakinasu+sarada+men_comp.jpg" width="400" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"></div><br /><span style="color: #666666;">1/2 of recipe:</span><br /><span style="color: #666666;">473 calories; 21.8 g protein; 15.2 g fat; 62.5 g carbohydrate; 57.3 g net carbs; 439 mg sodium; 58 mg cholesterol; 5.2 g fiber; 636 mg potassium</span><br /><span style="color: #666666;"><br /></span><span style="color: #666666;">Dressing only (including <i>shami </i>dried shrimp solids; 1/2 of recipe):</span><br /><span style="color: #666666;">25 calories; 1.9 g protein; 0 (0.08) g fat; 4.5 g carbohydrate; 4.2 g net carbs; 375 mg sodium; 10 mg cholesterol; 0.3 g fiber; 49 mg potassium</span><br /><a name='more'></a><br /><br /><b><Ingredients></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMhoQxA-dEjrkg532lmx7B7pFEOnI2tyaLA_G9IO9GZm7iQnReMCAeuakG8JMzl6_2fDVf8QbFSphE1xu4QKvp7NxdKb4W30NjlbXmbiRIQj2N5VuCcHRrNYl1ycaOOpxgVF_u3KKuBQ/s1600/Yakinasu+sarada+men+ingredients_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMhoQxA-dEjrkg532lmx7B7pFEOnI2tyaLA_G9IO9GZm7iQnReMCAeuakG8JMzl6_2fDVf8QbFSphE1xu4QKvp7NxdKb4W30NjlbXmbiRIQj2N5VuCcHRrNYl1ycaOOpxgVF_u3KKuBQ/s200/Yakinasu+sarada+men+ingredients_comp.jpg" width="200" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"></div>150-160 g rice noodles of your choice (160 g medium-wide flat noodles, prep-soaked in water in photo)<br /><br />1 long or 2 medium <a href="http://recipesfortom.blogspot.com/2012/08/nasu-eggplant.html" target="_blank"><i>nasu </i></a>eggplant (237 g Chinese eggplant in photo)<br />1 <a href="http://recipesfortom.blogspot.com/2011/06/tofu-products.html" target="_blank"><i>atsuage </i></a>deep-fried tofu (112 g <a href="http://recipesfortom.blogspot.com/2011/06/deep-fried-tofufishcakes.html" target="_blank">prep-boiled</a> in photo)<br />6 shrimp (58 g <a href="http://recipesfortom.blogspot.com/2011/06/frozen-prawns.html" target="_blank">shelled and cleaned with potato starch</a> in photo)<br />30 g peanuts<br />5 g (approx. 2 tbsp) <a href="http://recipesfortom.blogspot.com/2018/06/furaido-onion-onion-chippu-fried-oinion.html" target="_blank">fried onion chips</a><br />Handful (30-50 g) cilantro (35 g in photo)<br />1 clove garlic<br /><br /><u>For dressing</u><br />4 g <i><a href="http://recipesfortom.blogspot.com/2011/05/dried-shrimp.html" target="_blank">hoshiebi shami</a> </i>dried shrimp + 2 tbsp water (presoaked in photo)<br />1 tbsp <a href="http://recipesfortom.blogspot.com/2011/06/thai-seasonings.html" target="_blank"><i>nampla </i></a>fish sauce<br />1 tsp <a href="http://recipesfortom.blogspot.com/2011/06/vinegar.html" target="_blank"><i>kurozu </i></a>brown rice vinegar<br />1/2 lime (or 2-3 tsp lime juice)<br />9-10 g sweetener of your choice (9 g agave syrup in photo)<br />2 <a href="http://recipesfortom.blogspot.com/2011/05/spices.html" target="_blank"><i>taka no tsume</i></a> red chili pepper (slices in photo)<br /><br />2-4 kaffir lime leaves (to cook noodles; optional)<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><b><Directions></b><br />1.<br />Bring plenty of water to boil (to cook noodles). </div><div class="separator" style="clear: both; text-align: center;"></div><br />2.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieDqX9lLX2mrbjvA8ic0PUkPS7fJV1c2wzfpVbnk4vE6r_72nVyM04IgYB4yLTsx_D7RsKhKmDYKze-o0caJnVfbJI7nYtrUB-s07vXYApnlp5PxlU6vZzWjxmtEck1sVMgl9kRmcHqA/s1600/Yakinasu+sarada+men+p8_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieDqX9lLX2mrbjvA8ic0PUkPS7fJV1c2wzfpVbnk4vE6r_72nVyM04IgYB4yLTsx_D7RsKhKmDYKze-o0caJnVfbJI7nYtrUB-s07vXYApnlp5PxlU6vZzWjxmtEck1sVMgl9kRmcHqA/s200/Yakinasu+sarada+men+p8_comp.jpg" width="200" /></a></div><br />Devein and chop <i>shami </i>dried shrimp (save rehydration water). </div><div class="separator" style="clear: both; text-align: center;"></div><br />3.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTzMJJ1QoJO3BoAGYkX613_hipNrOPZVHwrFlPy6PdLte0flYdZaTsNMF8ApleLTp9aaBma0zi3mVVFGcddqgjbW8bgyeM2S3p_zRzpYmOA27mWxAt0lpa6lLguW0q81vTBD43tnYQvA/s1600/Yakinasu+sarada+men+p9_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTzMJJ1QoJO3BoAGYkX613_hipNrOPZVHwrFlPy6PdLte0flYdZaTsNMF8ApleLTp9aaBma0zi3mVVFGcddqgjbW8bgyeM2S3p_zRzpYmOA27mWxAt0lpa6lLguW0q81vTBD43tnYQvA/s200/Yakinasu+sarada+men+p9_comp.jpg" width="200" /></a></div><br />To <i>shami </i>dried shrimp rehydration water, add <i>nampla</i>, <i>kurozu </i>brown rice vinegar, sweetener (agave syrup), lime juice and <i>taka no tsume</i> red chili pepper, and mix well. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhiuOIGmw-JUGMcPWykHwL0KP1v7K7d8bEn6REOauDQyGRFduzoe3CJhSrdJQsujNiVYRy2uAtqCcZBgmt6PBxKIFLmTPSI-GR7iJ0BfEPqPC9zNWmOeqdQi9rlrPkjWwng9Neh1t_Q/s1600/Yakinasu+sarada+men+p10_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhiuOIGmw-JUGMcPWykHwL0KP1v7K7d8bEn6REOauDQyGRFduzoe3CJhSrdJQsujNiVYRy2uAtqCcZBgmt6PBxKIFLmTPSI-GR7iJ0BfEPqPC9zNWmOeqdQi9rlrPkjWwng9Neh1t_Q/s200/Yakinasu+sarada+men+p10_comp.jpg" width="200" /></a></div>Set aside. </div><div class="separator" style="clear: both; text-align: center;"></div><br />4.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_qlzUWNyNiO5C_3ahqjnoI8XXYk_mOBwetEXlJUq2Qf92Tk0hTPZJ16ILFxnlaT2-JNt4qUHzsJ-9L6RA6LlZ0eKdz0sPG_pryaJmtqS3FQGrYmBiICk1FjqOp4FP6ZF73Tc2izKOQ/s1600/Yakinasu+sarada+men+p1_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_qlzUWNyNiO5C_3ahqjnoI8XXYk_mOBwetEXlJUq2Qf92Tk0hTPZJ16ILFxnlaT2-JNt4qUHzsJ-9L6RA6LlZ0eKdz0sPG_pryaJmtqS3FQGrYmBiICk1FjqOp4FP6ZF73Tc2izKOQ/s200/Yakinasu+sarada+men+p1_comp.jpg" width="200" /></a></div><br />Cut off top of eggplant, and poke skin (or make several cuts on skin lengthwise). <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcOA5XfUAglGsZIL25E6q3F_UWO38-1Jrii5OfRnGqQrWo7s3ONADhsEGORmk9T-4XEUG1jmGf-botDmak2vJSaWaDG7keS0yQ-AeQZtGJFdLDZwLG2H_HQaM0S-3S1soztyiYkAfOA/s1600/Yakinasu+sarada+men+p2_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcOA5XfUAglGsZIL25E6q3F_UWO38-1Jrii5OfRnGqQrWo7s3ONADhsEGORmk9T-4XEUG1jmGf-botDmak2vJSaWaDG7keS0yQ-AeQZtGJFdLDZwLG2H_HQaM0S-3S1soztyiYkAfOA/s200/Yakinasu+sarada+men+p2_comp.jpg" width="200" /></a></div>Grill until skin is somewhat burned (15-20 minutes on medium heat when using portable gas stove). </div><div class="separator" style="clear: both; text-align: center;"></div><br />5.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAasD9wYhnxUj8EaKNE5oiPzrVDtQIBwKb2mKI_-H90NU5F4jfX_n2Vfe6GIsfnn61PNGEw9RRdilkWuHdHbMZrqtCEaihvDppvVoQPuxJvUsVTew8zi_swjSq28y1VumRDvayjXKYHw/s1600/Yakinasu+sarada+men+p3_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAasD9wYhnxUj8EaKNE5oiPzrVDtQIBwKb2mKI_-H90NU5F4jfX_n2Vfe6GIsfnn61PNGEw9RRdilkWuHdHbMZrqtCEaihvDppvVoQPuxJvUsVTew8zi_swjSq28y1VumRDvayjXKYHw/s200/Yakinasu+sarada+men+p3_comp.jpg" width="200" /></a></div><br />In the meantime, dry roast peanuts on medium low heat until aromatic, 5 minutes or so.</div><div class="separator" style="clear: both; text-align: center;"></div><br />6.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9eHG1TUcZxYDwP2GrPLnBmMSN9xhjarzGPDe-HeZoMwJJRKgSssEu8fI4Zm6eSplUTG518qBdWgTPd-eLAjLO-yji6baL7RDEX1FBDRGD_nUdI4WtivsPkQ44q0uTz3DSODBP3j7xw/s1600/Yakinasu+sarada+men+p5_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9eHG1TUcZxYDwP2GrPLnBmMSN9xhjarzGPDe-HeZoMwJJRKgSssEu8fI4Zm6eSplUTG518qBdWgTPd-eLAjLO-yji6baL7RDEX1FBDRGD_nUdI4WtivsPkQ44q0uTz3DSODBP3j7xw/s200/Yakinasu+sarada+men+p5_comp.jpg" width="200" /></a></div><br />Snip cilantro leaves, and put stems in a tea bag (photo blow; to put in cooking water for noodles).<br />Grate garlic..<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBa0NVI5JZVVKvzHKwR8bMFA8TAdw6YMdNm1CDGEQfiv-aVGrW7zKt8WV_PU8PV1lP3fF8Gy-HWuEIor-nwc9BOuRflQ64TFGATfUydWljyS00viUNt6-2KefQ6LEjCOJyO3b53DwWMA/s1600/Yakinasu+sarada+men+p6_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBa0NVI5JZVVKvzHKwR8bMFA8TAdw6YMdNm1CDGEQfiv-aVGrW7zKt8WV_PU8PV1lP3fF8Gy-HWuEIor-nwc9BOuRflQ64TFGATfUydWljyS00viUNt6-2KefQ6LEjCOJyO3b53DwWMA/s200/Yakinasu+sarada+men+p6_comp.jpg" width="200" /></a></div>Put shrimp on skewers. </div><div class="separator" style="clear: both; text-align: center;"></div><br />7.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHoqM1BIMkW6z1pBS1pXF4DspSF8eCMAoyyRy0qN1bbz1voUhBBT2xvxGTAu0P1t2XN9XUw28XxHMQt1hATyZT8IQETxvXiH1LTJp2z-r1OyZN_-E7Qu9U7m1RgtzgFT_leuJG9YDmug/s1600/Yakinasu+sarada+men+p7_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHoqM1BIMkW6z1pBS1pXF4DspSF8eCMAoyyRy0qN1bbz1voUhBBT2xvxGTAu0P1t2XN9XUw28XxHMQt1hATyZT8IQETxvXiH1LTJp2z-r1OyZN_-E7Qu9U7m1RgtzgFT_leuJG9YDmug/s200/Yakinasu+sarada+men+p7_comp.jpg" width="200" /></a></div><br />When eggplant is halfway done, place <i>atsuage </i>and shrimp on the grill, and cook side by side. </div><div class="separator" style="clear: both; text-align: center;"></div><br />8.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRc4YKlvRYHq8ReTWAYteJlhPrHQIDobKwMkaLDGiDjszeU5Z5xmM-jBRoLmCn5X1Bx-M21npi-THJNDR33kUgZAZX5lxm3-ycXiQk60clOcm8EGGXeDsKdscCg4qgQQts2ZdFmH1YQ/s1600/Yakinasu+sarada+men+p11_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRc4YKlvRYHq8ReTWAYteJlhPrHQIDobKwMkaLDGiDjszeU5Z5xmM-jBRoLmCn5X1Bx-M21npi-THJNDR33kUgZAZX5lxm3-ycXiQk60clOcm8EGGXeDsKdscCg4qgQQts2ZdFmH1YQ/s200/Yakinasu+sarada+men+p11_comp.jpg" width="200" /></a></div><br />When water boils, add cilantro stems and kaffir lime leaves.<br />When vigorously boiling, put 500-800 cc in another pot (to reheat chilled noodles later). <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0NOmSfbJ6itSYmffYdrUBUEOTUk1Wj2_DRJ-O2C_qzO8KQsM3CIQjSecpOZtVDeq9d3Md7Meq8NPvor-6XuLgj6076xvtCdfuSS21RTBXcu7IH6w8mLSBbYfmgLPBTp1oD3dsiTL1-A/s1600/Yakinasu+sarada+men+p12_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0NOmSfbJ6itSYmffYdrUBUEOTUk1Wj2_DRJ-O2C_qzO8KQsM3CIQjSecpOZtVDeq9d3Md7Meq8NPvor-6XuLgj6076xvtCdfuSS21RTBXcu7IH6w8mLSBbYfmgLPBTp1oD3dsiTL1-A/s200/Yakinasu+sarada+men+p12_comp.jpg" width="200" /></a></div>Drain rice noodles, and cook until desired softness. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fh1KGMcoDbv7PPDI57718MzZiaiISlLVJauZ-nrE7tKnMa0BlpIOU2_tdtcy-b9hq_xRaKTj1APY29vkcGDTMSBM4_mElH2sAbk4d7IU5map7TyyZrKJjpLia3Jx1MURSuXot2smNg/s1600/Yakinasu+sarada+men+p13_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fh1KGMcoDbv7PPDI57718MzZiaiISlLVJauZ-nrE7tKnMa0BlpIOU2_tdtcy-b9hq_xRaKTj1APY29vkcGDTMSBM4_mElH2sAbk4d7IU5map7TyyZrKJjpLia3Jx1MURSuXot2smNg/s200/Yakinasu+sarada+men+p13_comp.jpg" width="200" /></a></div>Drain, rinse, and chill in cold water. </div><div class="separator" style="clear: both; text-align: center;"></div><br />9.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIymbEkCmKhVHCUiqGtkSJFuCQq7P9G4_7HqFg-bwJTXWt2z8wFAQ91nm8yUhk8jwqqJ6r3bxDFrkGBkBBWwreoJYK7AS0adLnaJm5O1_hJlX688Er4AGX3xE4FYIgSWQ5FjiKfERglg/s1600/Yakinasu+sarada+men+p14_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIymbEkCmKhVHCUiqGtkSJFuCQq7P9G4_7HqFg-bwJTXWt2z8wFAQ91nm8yUhk8jwqqJ6r3bxDFrkGBkBBWwreoJYK7AS0adLnaJm5O1_hJlX688Er4AGX3xE4FYIgSWQ5FjiKfERglg/s200/Yakinasu+sarada+men+p14_comp.jpg" width="200" /></a></div><br />When eggplant is done, skin, and cut into several sections.<br />When <i>atsuage </i>is done, cut into several pieces.</div><div class="separator" style="clear: both; text-align: center;"></div><br />10.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP4RyZODQkZLbvyZHmhWmcfLdvxk_VOokl7DrWTULHNpmu4G-yeDnrApnVZaKFiN775-zkZI7ETHXCnnCTXVY8Jgj0f70lfUz9Z1ICVIiSUyAo9CqlOu_BiOCnXpayVpcM3_5U1E741w/s1600/Yakinasu+sarada+men+p15_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP4RyZODQkZLbvyZHmhWmcfLdvxk_VOokl7DrWTULHNpmu4G-yeDnrApnVZaKFiN775-zkZI7ETHXCnnCTXVY8Jgj0f70lfUz9Z1ICVIiSUyAo9CqlOu_BiOCnXpayVpcM3_5U1E741w/s200/Yakinasu+sarada+men+p15_comp.jpg" width="200" /></a></div><br />When ready to assemble, drain chilled noodles, pour over boiling water to heat noodles, and plate. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0eVd7RZU0HTO2eehmSZvFzPV3RIJ5yYg4WM-ivQ_QOxiYML6XJjMRDtfBihNyyjmoUvB1Gq8XJTpLAFWdHzDdWYpS9yPpb6vauFMHpFbGTjVYGO6-RjtWLJsx8zFsisaWrroH6zWTg/s1600/Yakinasu+sarada+men+p17_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0eVd7RZU0HTO2eehmSZvFzPV3RIJ5yYg4WM-ivQ_QOxiYML6XJjMRDtfBihNyyjmoUvB1Gq8XJTpLAFWdHzDdWYpS9yPpb6vauFMHpFbGTjVYGO6-RjtWLJsx8zFsisaWrroH6zWTg/s200/Yakinasu+sarada+men+p17_comp.jpg" width="200" /></a></div>Put toppings (eggplant, <i>atsuage</i>, shrimp, peanuts, <i>shami</i>, garlic, cilantro leaves, fried onion chips), and pour over dressing. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvaHkWloZZMzG7j58BgGFs7VP976RL-WoY7XO22mEGUn71tWXJyZjrYwFhQc1IHj0JeCanY51p6U5X8JU5ZOmYGYVGvdczwQRuB7gZAteBVp7rOtgFDRrijOadFAcjb_LR-40Sm9qTQ/s1600/Yakinasu+sarada+men+p18_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvaHkWloZZMzG7j58BgGFs7VP976RL-WoY7XO22mEGUn71tWXJyZjrYwFhQc1IHj0JeCanY51p6U5X8JU5ZOmYGYVGvdczwQRuB7gZAteBVp7rOtgFDRrijOadFAcjb_LR-40Sm9qTQ/s200/Yakinasu+sarada+men+p18_comp.jpg" width="200" /></a></div>Ready to serve. </div><div class="separator" style="clear: both; text-align: center;"></div><br /><b><Notes></b><br /><ul style="text-align: left;"><li>Poking skin or making cuts on skin of eggplant is to prevent the vegetable from bursting during grilling.</li><li>Grilled eggplant skin can be easily removed by inserting a skewer or toothpick underneath skin and sliding it along skin. (See <a href="http://recipesfortom.blogspot.com/2012/09/yakinasu-grilled-eggplant.html" target="_blank"><i>yakinasu </i>grilled eggplant recipe</a> for details.)</li><li>Ideally, grilled toppings should be hot when serving. Noodles can be cooked in advance and chilled, and then heated immediately before toppings are done.</li><li>If <i>hoshiebi shami</i> is not at hand, other Asian stock (such as <a href="http://recipesfortom.blogspot.com/2011/06/chicken-stock.html" target="_blank">chicken stock made without Western herbs</a>, <i>kobudashi <a href="http://recipesfortom.blogspot.com/2011/05/seaweed.html" target="_blank">kombu </a></i>kelp stock, <i>kaibashira </i>dried scallop stock) or noodle cooking water (infused with cilantro, kaffir lime leaves, lemon grass, etc.) should work fine.</li><li>Sodium content of fish sauce varies significantly by product (ranging from 700 mg to 1,800 mg per tablespoon). The product I use above contains 690 mg sodium per tablespoon.</li><li><i>Kurozu </i>brown rice vinegar (virtually sodium free) partially replaces <i>nampla</i>. If not available, regular rice or grain vinegar can substitute (but since its flavor is not as strong as <i>kurozu</i>, mixing in some <a href="http://recipesfortom.blogspot.com/2011/05/rice-wine.html" target="_blank"><i>shokoshu shaoxing </i>wine</a> would be helpful), or simply increase the amount of <i>nampla</i>.</li><li><i>Hoshiebi shami</i> I used above contains 450 mg sodium per 30 g.</li><li>This tastes good with <a href="http://recipesfortom.blogspot.com/2011/10/kinshitamago-julienned-egg-crepe.html" target="_blank"><i>kinshitamago </i></a>julienned egg crepes. In combination with julienned <a href="http://recipesfortom.blogspot.com/2011/09/kyuri-japanese-cucumber.html" target="_blank"><i>kyuri </i></a>cucumber, this dish becomes closer to <i>hiyashi chuka</i>, cold Japanese-style Chinese noodles with an assortment of toppings. </li></ul></div><div class="separator" style="clear: both; text-align: center;"></div><br />(Last updated: July 23, 2018)<br /><br /></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-71267443327246065372018-06-25T07:30:00.000-07:002019-03-23T17:36:57.777-07:00Furaido onion / onion chippu / fried oinion<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">A handy, toasty and crunchy topping or deep-tasting ingredient for lots of Southeast Asian dishes and more. While widely available at Asian grocery stores, it is very easy to make at home under the sun or in the oven using remaining heat after cooking other dishes. Being homemade translates into flexibility -- using minimum oil and no additional salt in this case. Shallots and garlic can be prepared in the same way.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf475zZQcyCRB_D-2ebwvqREHXv8N0q9C5_J97H14IvgJdWjFP5JmLCwIOCI3TcCHz7Ju7C5ZNeUDfefK7MD4v8TBpA3cPGYpChAabwX6PpTnpKwXBKVuAcId-ajHLY3nhUjPaQc584Q/s1600/Fried+onions_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf475zZQcyCRB_D-2ebwvqREHXv8N0q9C5_J97H14IvgJdWjFP5JmLCwIOCI3TcCHz7Ju7C5ZNeUDfefK7MD4v8TBpA3cPGYpChAabwX6PpTnpKwXBKVuAcId-ajHLY3nhUjPaQc584Q/s400/Fried+onions_comp.jpg" width="400" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"></div><br /><span style="color: #666666;">Whole recipe (21 g):</span><br /><span style="color: #666666;">97 calories; 2.1 g protein; 2.2 g fat; 18.7 g carbohydrate; 15.3 g net carbs; 4 mg sodium; 2 mg cholesterol; 3.4 g fiber; 318 mg potassium</span><br /><a name='more'></a><br /><br /><b><Ingredients></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0BJjfSuQO-KYbZsWjPlPU4Vka4NZBKjpb2fGvM0AEUfzpTahmz7Docx0OrcedA_0j00G8S60tVcwRNhvKJi9hCXx10CjHIGR7YwgrgZMbVkXjLxMEfiObwckrLTCdQuAZ-14eg5O-8A/s1600/Fried+onion+ingredient_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0BJjfSuQO-KYbZsWjPlPU4Vka4NZBKjpb2fGvM0AEUfzpTahmz7Docx0OrcedA_0j00G8S60tVcwRNhvKJi9hCXx10CjHIGR7YwgrgZMbVkXjLxMEfiObwckrLTCdQuAZ-14eg5O-8A/s200/Fried+onion+ingredient_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div>1 onion (237 g in photo; 212 g after peeling and removing top & bottom ends)<br />1/2 tsp white sesame oil (not in photo)<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><b><Directions></b><br />1.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76Lldt-Dpzl09EGzVhFEOJqgiEhRWaBRWGAtTgOaVDV2dAqBos_i3X1kowCs0oV0Xb5U83kTS9J2anF6v8luE-pLYphcJVKhAYRSDbAGRgxj-fDikYadhh6GloYlrGtcSwRun0A_5Lw/s1600/Fried+onions+p1_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76Lldt-Dpzl09EGzVhFEOJqgiEhRWaBRWGAtTgOaVDV2dAqBos_i3X1kowCs0oV0Xb5U83kTS9J2anF6v8luE-pLYphcJVKhAYRSDbAGRgxj-fDikYadhh6GloYlrGtcSwRun0A_5Lw/s200/Fried+onions+p1_comp.jpg" width="200" /></a></div><br />Skin, cut off top and bottom ends of onion, cut in half vertically, cut each half sideways, and thinly slice.</div><div class="separator" style="clear: both; text-align: center;"></div><br />2.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieLRznNaDJzSBJsvWJuFd0XsWA2zW0z3vsubdvrFqqiCuYu2DTalFIPrw5AHi90VzwqB9g-0bZs8IdE7Lucs1QNX49SBhn5OttRseUU5Q3F-n50Y86yGU23vQn0XgcLyKxYnDn2EnkoQ/s1600/Fried+onions+p2_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieLRznNaDJzSBJsvWJuFd0XsWA2zW0z3vsubdvrFqqiCuYu2DTalFIPrw5AHi90VzwqB9g-0bZs8IdE7Lucs1QNX49SBhn5OttRseUU5Q3F-n50Y86yGU23vQn0XgcLyKxYnDn2EnkoQ/s200/Fried+onions+p2_comp.jpg" width="200" /></a></div><br />Spread onion slices on a tray without overlapping, and dry under the sun. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA3E5ilis02y3YRgkxQagFepn3lPiBI3QGh7fLXFGoVkA1gMEbxh-nhGg043S6LW6A4ZCK4CqChH6IEmHs7elz52ca78-47Mk-YomWItMo8X0JhvJ1GP1fN6tGEgCNHiixwJAs4-n15g/s1600/Fried+onions+p3_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA3E5ilis02y3YRgkxQagFepn3lPiBI3QGh7fLXFGoVkA1gMEbxh-nhGg043S6LW6A4ZCK4CqChH6IEmHs7elz52ca78-47Mk-YomWItMo8X0JhvJ1GP1fN6tGEgCNHiixwJAs4-n15g/s200/Fried+onions+p3_comp.jpg" width="200" /></a></div>It takes 1-2 days in dry weather to reach 10% of the original weight.<br /><br />Optionally, place onion slices on baking sheet and place in oven. </div><div class="separator" style="clear: both; text-align: center;"></div><br />3.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVClSpKvev_Zaua4fTGwOaOhyphenhyphenKglffavIYkQrJ6TCdHTTM-op88y0F7q-nrcWbqW4TuQafZgSL14cMdZbOrUiFT7aVkp4V5PTN6URhGjMSR9FKq1I4qW4GYeYRMfsbu-ol5UxIoZEPxw/s1600/Fried+onions+p4_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVClSpKvev_Zaua4fTGwOaOhyphenhyphenKglffavIYkQrJ6TCdHTTM-op88y0F7q-nrcWbqW4TuQafZgSL14cMdZbOrUiFT7aVkp4V5PTN6URhGjMSR9FKq1I4qW4GYeYRMfsbu-ol5UxIoZEPxw/s200/Fried+onions+p4_comp.jpg" width="200" /></a></div><br />Transfer dried onion slices into a microwaveable container.<br />Swirl in oil, and mix well.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQRV37DdlQB6Ng2G4QJBg4yC3_dhhqwSZa9dsrVf_fICRakaqNL4Ay1yuvajJ2woI_pIvgrCw_fF1a3KMyJGdh47Cz5-hRvKj1-qpzClhgjvkogVIzzEaeyi78NCo66ehPs8JoJt8cQ/s1600/Fried+onions+p5_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQRV37DdlQB6Ng2G4QJBg4yC3_dhhqwSZa9dsrVf_fICRakaqNL4Ay1yuvajJ2woI_pIvgrCw_fF1a3KMyJGdh47Cz5-hRvKj1-qpzClhgjvkogVIzzEaeyi78NCo66ehPs8JoJt8cQ/s200/Fried+onions+p5_comp.jpg" width="200" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35xulNKH-1L049YqLWl0biFGrwRBRh3fyiJcf2XxjSDKiwkf7SVXcoi21Dcx0DuOcV2u11-6KwOi56tw-FZfRvG7L5uikqp8sWI-NbeghRb84zo0kYGDZykVljNvhGMrxr4Ybekp74w/s1600/Fried+onions+p6_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35xulNKH-1L049YqLWl0biFGrwRBRh3fyiJcf2XxjSDKiwkf7SVXcoi21Dcx0DuOcV2u11-6KwOi56tw-FZfRvG7L5uikqp8sWI-NbeghRb84zo0kYGDZykVljNvhGMrxr4Ybekp74w/s200/Fried+onions+p6_comp.jpg" width="200" /></a></div>Microwave for 30 seconds (1000 w) until golden, removing from microwave and mixing from time to time.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgIhQ3kEst69BrG2YAfgyNXToePAa1bbqRrfsMkZDCxZ8NHFXb3dapXh9spRt5TcDys03nvwbblGJAEqkqldOvB2YNw44ll4Izh4JQSXLiy8WbNlnHxrwc4-IV9MAr2r5lV1G93ujPFA/s1600/Fried+onions+p9_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgIhQ3kEst69BrG2YAfgyNXToePAa1bbqRrfsMkZDCxZ8NHFXb3dapXh9spRt5TcDys03nvwbblGJAEqkqldOvB2YNw44ll4Izh4JQSXLiy8WbNlnHxrwc4-IV9MAr2r5lV1G93ujPFA/s200/Fried+onions+p9_comp.jpg" width="200" /></a></div>Completely cool, and store in a jar. </div><div class="separator" style="clear: both; text-align: center;"></div><br /><b><Notes></b><br /><ul style="text-align: left;"><li>When drying onion slices, aim for about 10% of the original weight (after peeling and cutting off top & bottom ends). <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidnt3rrRmP5lAh4xDzSI09x6sQkGu6WYK779CzlQLcWDo89w_6Ue8LleDyip7_4qGpo7JmsdRUD-vqI6ecPx0YCKmMJEylE08vzUJWl4B8haaYTckjSK4ITuh4dpVim-FGaphkmmtNBQ/s1600/Fried+onions+oven+p3_comp.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidnt3rrRmP5lAh4xDzSI09x6sQkGu6WYK779CzlQLcWDo89w_6Ue8LleDyip7_4qGpo7JmsdRUD-vqI6ecPx0YCKmMJEylE08vzUJWl4B8haaYTckjSK4ITuh4dpVim-FGaphkmmtNBQ/s200/Fried+onions+oven+p3_comp.jpg" width="200" /></a></div></li><li>When put in an oven that has been turned off after cooking something else at 400C/200F, onion slices become very dry in 2 hours. The photo at right shows dried results where onion's weight has been reduced to 8%.</li><li>Any oil, ideally one with a neutral taste, works fine.</li></ul></div><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><span style="color: #660000;">Recipe with <i>fruraido onion chippu</i></span><br /><ul style="text-align: left;"><li><a href="http://recipesfortom.blogspot.com/2018/06/yakinasu-atsuage-to-ebi-no-raisunuudoru.html" target="_blank"><i>Yakinasu, atsuage to ebi no raisunuudoru sarada</i></a> / rice noodles with grilled eggplant, deep-fried tofu and shrimp salad </li></ul><br />(Last updated: June 27, 2018) </div><div class="separator" style="clear: both; text-align: center;"></div><br /></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-53619408062694995152018-06-23T05:00:00.000-07:002019-03-23T17:36:58.178-07:00Iri-kuromame gohan / steamed rice with toasted black soybeans<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">When something crunchy is wanted in steamed rice, how about toasted <i>kuromame</i> black soybeans? <i>Kuromame</i>'s dark skin also adds nice color to the rice. Its deeper flavor than regular <i>daizu </i>soybeans is another benefit, ensuring tasty results without seasoning. I mix in some <i>mochigome </i>sweet rice, partly because the <i>uruchimai </i>regular rice I use is medium grain. If you use short-grain regular rice, which is more glutenous than medium-grain regular rice, adding <i>mochigome </i>is optional.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF-mWEPk2FNEGVQD35DidZ5HqMOxAPdkoQfqDGMdM-P0jpQQbN0SNfBz610-kL8ptJTtsjx69YJC8iUacLoopBa1a5eDJuTcI3NoNFX0Pm0gy5gwebP9c1alhEW8hyhmrlFiMTlfKzTg/s1600/Iri-kuromame+gohan_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF-mWEPk2FNEGVQD35DidZ5HqMOxAPdkoQfqDGMdM-P0jpQQbN0SNfBz610-kL8ptJTtsjx69YJC8iUacLoopBa1a5eDJuTcI3NoNFX0Pm0gy5gwebP9c1alhEW8hyhmrlFiMTlfKzTg/s400/Iri-kuromame+gohan_comp.jpg" width="400" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"></div><br /><span style="color: #666666;"></span><span style="color: #666666;">1/3 of recipe:</span><br /><span style="color: #666666;">221 calories; 6.5 g protein; 2.3 g fat; 41.8 g carbohydrate; 39.9 g net carbs; 0 (0.4) mg sodium; 0 mg cholesterol; 1.9 g fiber; 226 mg potassium</span><br /><span style="color: #666666;"><br /></span><span style="color: #666666;">1/2 of recipe:</span><br /><span style="color: #666666;">331 calories; 9.7 g protein; 3.4 g fat; 62.7 g carbohydrate; 59.9 g net carbs; 1 (0.6) mg sodium; 0 mg cholesterol; 2.8 g fiber; 338 mg potassium</span><br /><a name='more'></a><br /><br /><b><Ingredients></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD7eIgHJI-o1us7hX4dd9Ekb5MSlEVccFQS_XB4xTPl_vjv_5aPfzmobu1-NYodSX0o9yIl5iDya4eobSalp4RCYIwWp91Oox2M4ZRZPiJcLtAA2XJLp9r4uDDqO09JaFFxVjq9Qf6sQ/s1600/Iri-kuromame+gohan+ingredients_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD7eIgHJI-o1us7hX4dd9Ekb5MSlEVccFQS_XB4xTPl_vjv_5aPfzmobu1-NYodSX0o9yIl5iDya4eobSalp4RCYIwWp91Oox2M4ZRZPiJcLtAA2XJLp9r4uDDqO09JaFFxVjq9Qf6sQ/s200/Iri-kuromame+gohan+ingredients_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div>3/4 cup* (135 cc / 112.5 g) <a href="http://recipesfortom.blogspot.com/2011/05/rice.html" target="_blank"><i>uruchimai </i></a>regular rice<br />1/4 cup* (45 cc / 37.5 g) <a href="http://recipesfortom.blogspot.com/2011/05/rice.html" target="_blank"><i>mochigome </i></a>sweet rice<br />Approx. 190 cc water (not in photo)<br />30 g <i>kuromame </i>black soybeans<br />*1 rice cup = 180 cc<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><b><Directions></b><br />1.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91PyLFlcaS7QZjXztiMnSvL5EcQCpwnAVyaXgoIOeElTMbPMrui0hWOQaJ8_ywqG7BfYr3Q0wpWORdhGr2dyUcUUu61vFaxDyoFyuycBkFBnp_Q9DO-vyoFrvyY6KlmA9vjfx_afWCw/s1600/Iri-kuromame+gohan+p1_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91PyLFlcaS7QZjXztiMnSvL5EcQCpwnAVyaXgoIOeElTMbPMrui0hWOQaJ8_ywqG7BfYr3Q0wpWORdhGr2dyUcUUu61vFaxDyoFyuycBkFBnp_Q9DO-vyoFrvyY6KlmA9vjfx_afWCw/s200/Iri-kuromame+gohan+p1_comp.jpg" width="200" /></a></div><br />Rinse regular and sweet rice, and add water to just below the 1-cup mark.<br />If cooking in a pot, use slightly less water than you normally do (sweet rice takes less water to cook than regular rice).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA2m1yw4ynyhxK71QEm03aeSKa-BGyHjO7NQX1jKH80L92oE5EGArJZg0c4g0EbA5HX6XlXEW0WRAGM7QiLsVqlpQMboVXV-YJHHF9hszyOovIK-e333WpU368_p9_dd8wZCurAL63Ag/s1600/Iri-kuromame+gohan+p2_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA2m1yw4ynyhxK71QEm03aeSKa-BGyHjO7NQX1jKH80L92oE5EGArJZg0c4g0EbA5HX6XlXEW0WRAGM7QiLsVqlpQMboVXV-YJHHF9hszyOovIK-e333WpU368_p9_dd8wZCurAL63Ag/s200/Iri-kuromame+gohan+p2_comp.jpg" width="200" /></a></div>Soak 30+ minutes. </div><div class="separator" style="clear: both; text-align: center;"></div><br />2.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZ_via57LXHH2sUtoJeKA85Y5KMssN0nOqX0nHOGChPYQUJ2C-JaylL058zZr2p06xrKff7ALd9GPxS4hDAHsRzmUj-RqgARVdzxFM2_sDkRTfE9uyBAvpXI74hm9gikCdR0C0VTpPw/s1600/Iri-kuromame+gohan+p3_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZ_via57LXHH2sUtoJeKA85Y5KMssN0nOqX0nHOGChPYQUJ2C-JaylL058zZr2p06xrKff7ALd9GPxS4hDAHsRzmUj-RqgARVdzxFM2_sDkRTfE9uyBAvpXI74hm9gikCdR0C0VTpPw/s200/Iri-kuromame+gohan+p3_comp.jpg" width="200" /></a></div><br />Meanwhile, toast kuromame on medium low to low heat until skin splits and surface turns slightly golden, about 10 minutes. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lhv3BRZwIdQa7wWXg2Ze30rpUdPNBT0Qun5bBlQEgCReeatyEi88zAOO4HmveNdp7mBAZ-NAwnJqzS-UACz5RBQ3lhX3iVpJUR8C9anzfldVHI_LLsMi3jpdenbVmqLoKCFEurDTQQ/s1600/Iri-kuromame+gohan+p4_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lhv3BRZwIdQa7wWXg2Ze30rpUdPNBT0Qun5bBlQEgCReeatyEi88zAOO4HmveNdp7mBAZ-NAwnJqzS-UACz5RBQ3lhX3iVpJUR8C9anzfldVHI_LLsMi3jpdenbVmqLoKCFEurDTQQ/s200/Iri-kuromame+gohan+p4_comp.jpg" width="200" /></a></div>When done, put into rice + water, and mix (soak with rice). </div><div class="separator" style="clear: both; text-align: center;"></div><br />3.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5ptNz00Wy4hl51auJhkIA5OPQuP8952jEwJsiHj5xiuyqosm7_yhdxDmh8oUeHfHvTNhVFSE8JEO4g7Gkxa0UjkKOqA11MDAxwdDjfalJbvcUGqOZyBpWEYu8mcFTP1Fl2mT9MihOg/s1600/Iri-kuromame+gohan+p5_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5ptNz00Wy4hl51auJhkIA5OPQuP8952jEwJsiHj5xiuyqosm7_yhdxDmh8oUeHfHvTNhVFSE8JEO4g7Gkxa0UjkKOqA11MDAxwdDjfalJbvcUGqOZyBpWEYu8mcFTP1Fl2mT9MihOg/s200/Iri-kuromame+gohan+p5_comp.jpg" width="200" /></a></div><br />Cook rice.<br />When done, wait 10 minutes, and gently turn.<br />Ready to serve. </div><div class="separator" style="clear: both; text-align: center;"></div><br /><b><Notes> </b><br /><ul style="text-align: left;"><li>Toasted black sesame seeds are sprinkled in the top photo as per my preference.</li><li>For stronger purplish color, partially replace either regular or sweet rice with <a href="http://recipesfortom.blogspot.com/2011/05/rice.html" target="_blank"><i>murasakimai </i></a>(purple sweet rice) or <a href="http://recipesfortom.blogspot.com/2011/05/rice.html" target="_blank"><i>kuromai </i></a>(black sweet rice). One tablespoon or so of these dark color types of rice per 1 cup of dry rice in total can result in a strong hue.</li></ul></div><div class="separator" style="clear: both; text-align: center;"></div><br /></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-5616509427303271542018-06-21T05:00:00.000-07:002019-03-23T17:36:58.671-07:00Fuki to satsumaage no nimono / Japanese butterbur and deep-fried fishcakes in broth<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">This is a reduced-sodium version of previously posted <a href="http://recipesfortom.blogspot.com/2011/06/fuki-to-kamaboko-no-nimono-fuki-and.html" target="_blank"><i>fuki to kamaboko no nimono </i></a>(Japanese butterbur and fishcakes in broth). The process is pretty much the same, other than soaking fishcakes in boiling water to desalinate them in advance. Seasonings are tweaked a bit -- sweet elements (<i>sake </i>and <i>mirin</i>) and the salty ingredient (soy sauce) are both reduced while adding a tiny amount of rice vinegar. The result? It is just as tasty as the older version.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PNvJF0ubCFBkJx-R36CTF1sCGm9kvdY-U9IQle1lin4nBy8z-k0E-Rr6lR07hQCnLy2HG1ZfXCWQmsL8h91ixox4nmrmKt8jNgNyxHP6n3nkn6bi8eqTiSQkFWdwCmLGls7V2BqMGQ/s1600/Satsumaage+to+fuki+no+nimono_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PNvJF0ubCFBkJx-R36CTF1sCGm9kvdY-U9IQle1lin4nBy8z-k0E-Rr6lR07hQCnLy2HG1ZfXCWQmsL8h91ixox4nmrmKt8jNgNyxHP6n3nkn6bi8eqTiSQkFWdwCmLGls7V2BqMGQ/s400/Satsumaage+to+fuki+no+nimono_comp.jpg" width="400" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"></div><br /><span style="color: #666666;">1/2 of recipe:</span><br /><span style="color: #666666;">68 calories; 5.2 g protein; 1.4 g fat; 7.2 g carbohydrate; 6.6 g net carbs; 99 mg sodium; 8 mg cholesterol; 0.6 g fiber; 189 mg potassium</span><br /><a name='more'></a><br /><br /><b><Ingredients></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPya3S100-5w1Kn_78zRytguWop2T1TUaHrJ7M_NvAAtMg0alVMWY0XX82XgO4qw9ruD63kz52iy6VdW7ZKc-wADTHtw2B4fL-EiXFeCuRcwSVjHXqW_C789VGwOZAdP0t8Ds6kXuWQ/s1600/Satsumaage+to+fuki+no+nimono+ingredients_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPya3S100-5w1Kn_78zRytguWop2T1TUaHrJ7M_NvAAtMg0alVMWY0XX82XgO4qw9ruD63kz52iy6VdW7ZKc-wADTHtw2B4fL-EiXFeCuRcwSVjHXqW_C789VGwOZAdP0t8Ds6kXuWQ/s200/Satsumaage+to+fuki+no+nimono+ingredients_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div>Approx. 100 g <a href="http://recipesfortom.blogspot.com/2012/03/fuki-fuki-no-to-japanese-butterbur.html" target="_blank"><i>fuki </i></a>Japanese butterbur (104 g <a href="http://recipesfortom.blogspot.com/2011/06/fuki-prep-boiling.html" target="_blank">prep-boiled</a> in photo)<br />2 <a href="http://recipesfortom.blogspot.com/2011/05/fishcakes.html" target="_blank"><i>satsumaage </i></a>deep-fried fishcakes (75 g <a href="http://recipesfortom.blogspot.com/2013/11/nerimono-no-shionuki-desalinating.html" target="_blank">desalinated </a>in photo)<br /><br /><u>For broth</u><br />200 cc <a href="http://recipesfortom.blogspot.com/2011/05/katsuo-dashi-katsuo-kobu-dashi-bonito.html" target="_blank"><i>dashi</i></a><br />1 1/2 tbsp <i>sake</i><br />1/2 tsp <a href="http://recipesfortom.blogspot.com/2011/05/rice-wine.html" target="_blank"><i>mirin</i></a><br />1 tsp <a href="http://recipesfortom.blogspot.com/2011/05/shoyu-soy-sauce.html" target="_blank"><i>usukuchi </i>soy sauce</a><br /><div class="separator" style="clear: both; text-align: center;"></div>1/4 tsp rice vinegar<br /><br /><br /><b><Directions></b><br />1.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6L-4eRpDK5moDJAyM0xi-Kn9WTQFWG02dDpal0Ucx8Zbrwk0pIrdbN1Egp8mm5VNCuh80WxDLa_TjURfjQbVCrgCLpI9KKHnZ8Lo2xxwO_Jt4fqbofn-0pbW95y-vW_a4V36oYfqzzw/s1600/Satsumaage+to+fuki+no+nimono+p2_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6L-4eRpDK5moDJAyM0xi-Kn9WTQFWG02dDpal0Ucx8Zbrwk0pIrdbN1Egp8mm5VNCuh80WxDLa_TjURfjQbVCrgCLpI9KKHnZ8Lo2xxwO_Jt4fqbofn-0pbW95y-vW_a4V36oYfqzzw/s200/Satsumaage+to+fuki+no+nimono+p2_comp.jpg" width="200" /></a></div><br />Put all broth ingredients into a pot, and bring to boil.</div><div class="separator" style="clear: both; text-align: center;"></div><br />2.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3aRMJsUxxGQb_8jE7giqKTvE2r3C75sQStbStjC7ueSkoplLr4BwDrnMrrsRh9_RqaVpECuhUfpNK4vAzhqAGCy9V965F0wRupwOXIFVmv9nFIjp803JWehVzPLl-MecPk4-lkU81YQ/s1600/Satsumaage+to+fuki+no+nimono+p1_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3aRMJsUxxGQb_8jE7giqKTvE2r3C75sQStbStjC7ueSkoplLr4BwDrnMrrsRh9_RqaVpECuhUfpNK4vAzhqAGCy9V965F0wRupwOXIFVmv9nFIjp803JWehVzPLl-MecPk4-lkU81YQ/s200/Satsumaage+to+fuki+no+nimono+p1_comp.jpg" width="200" /></a></div><br />Meanwhile, cut <i>fuki </i>into 3-4 cm, and cut <i>satsumaage </i>in desired shape. </div><div class="separator" style="clear: both; text-align: center;"></div><br />3.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73MuzzwMksA-Ld1DkapVrgoiAOMq-r4m9rM2DrKObrTbsXkSN2L6CxAZGzRwICJJCU08X9wpYlHlD-Y8XITbu6GYL7f2oW_VndsnL1nulTbNraHN10EOOCCg1cgGDpU3BgCgFepb7iQ/s1600/Satsumaage+to+fuki+no+nimono+p3_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73MuzzwMksA-Ld1DkapVrgoiAOMq-r4m9rM2DrKObrTbsXkSN2L6CxAZGzRwICJJCU08X9wpYlHlD-Y8XITbu6GYL7f2oW_VndsnL1nulTbNraHN10EOOCCg1cgGDpU3BgCgFepb7iQ/s200/Satsumaage+to+fuki+no+nimono+p3_comp.jpg" width="200" /></a></div><br />When broth boils, add <i>fuki</i>, simmer on medium low heat for 2-3 minutes after broth returns to boil, and transfer to plate or tray.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLcCfq_XoSXSG1zmh1bKpslKprrhjKohhedvLASJwPVOzHwJjylH-cTevrghXyVBsdNjaipDtJaVM0096V2wnJ6XPiXKVspUtVRT_n6PwiL75p-pX8rFsa7T94q5zVSB5o5XZSvmYzQ/s1600/Satsumaage+to+fuki+no+nimono+p4_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLcCfq_XoSXSG1zmh1bKpslKprrhjKohhedvLASJwPVOzHwJjylH-cTevrghXyVBsdNjaipDtJaVM0096V2wnJ6XPiXKVspUtVRT_n6PwiL75p-pX8rFsa7T94q5zVSB5o5XZSvmYzQ/s200/Satsumaage+to+fuki+no+nimono+p4_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div><br />4.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyn8H91khHAszJ3SvQx1VcZ9i6jzjPPVnvvKy5t9OCgHEUvbhmhvvtFm19uPtq3XbA5LgDYwecL5JYD8erV0C6zUkPovDMWQxrEv_hfhBfl2hN9jIFRIhfgm5JW5TtD1WsP3bOwB_0g/s1600/Satsumaage+to+fuki+no+nimono+p5_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyn8H91khHAszJ3SvQx1VcZ9i6jzjPPVnvvKy5t9OCgHEUvbhmhvvtFm19uPtq3XbA5LgDYwecL5JYD8erV0C6zUkPovDMWQxrEv_hfhBfl2hN9jIFRIhfgm5JW5TtD1WsP3bOwB_0g/s200/Satsumaage+to+fuki+no+nimono+p5_comp.jpg" width="200" /></a></div><br />To the same broth, put <i>satsumaage</i>, and simmer on medium low heat for 3-4 minutes. </div><div class="separator" style="clear: both; text-align: center;"></div><br />5.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpraCW1XNPfE4_wv8r7wzdHzMlV_zBCGymW0LZpty1rTPTOrhCho40yEhofpEHynv3oXeBw5fQlrcylJAUC3t0txArkfgormOiZjrF3WJH7-zG1ACx0s1kh5B8_RgJMrxNI7s0_KiPeQ/s1600/Satsumaage+to+fuki+no+nimono+p6_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpraCW1XNPfE4_wv8r7wzdHzMlV_zBCGymW0LZpty1rTPTOrhCho40yEhofpEHynv3oXeBw5fQlrcylJAUC3t0txArkfgormOiZjrF3WJH7-zG1ACx0s1kh5B8_RgJMrxNI7s0_KiPeQ/s200/Satsumaage+to+fuki+no+nimono+p6_comp.jpg" width="200" /></a></div><br />Remove pot from heat, slightly cool, and put back <i>fuki</i>.<br />Completely cool.<br />Reheat as necessary before serving. </div><div class="separator" style="clear: both; text-align: center;"></div><br /><b><Notes></b><br /><ul style="text-align: left;"><li>Removing <i>fuki </i>from pot after simmering is done to preserve its green color. If color is not a concern, <i>fuki </i>and <i>satsumaage </i>can be cooked together from the beginning.</li><li>Broth's flavor goes into ingredients while cooling. For this reason, the dish would taste somewhat weak unless allowed to cool completely once. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKoTLeTs4rS92GnwX08GWPMULG2Vo_CVOw8o8C9Cx2ZQ2Ft1IL1OQSSWTH4UcwkMTGn4oNFJ2s7TDV1s1Co2YBY7XhQMBruGauXJmmWNZP-YapopiCgFYnb5m-1ZHhHOQqpDzc3sS9sw/s1600/Chikuwa+to+fuki+no+nimono_comp.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKoTLeTs4rS92GnwX08GWPMULG2Vo_CVOw8o8C9Cx2ZQ2Ft1IL1OQSSWTH4UcwkMTGn4oNFJ2s7TDV1s1Co2YBY7XhQMBruGauXJmmWNZP-YapopiCgFYnb5m-1ZHhHOQqpDzc3sS9sw/s200/Chikuwa+to+fuki+no+nimono_comp.jpg" width="200" /></a></div></li><li>Among fishcakes, deep-fried or grilled types retain their taste after desalination. The photo at right is the same recipe using <i>chikuwa </i>grilled tube-shaped fishcakes.</li><li>Nutrition figures above are based on the assumption that 60% of broth is consumed. The sodium figure is based on measurement of remaining broth in pot and bowls as well as on the assumption that 80% of sodium in <i>satsumaage </i>is eliminated.</li><li>Sodium-savvy version tricks: <br /><ul><li>Soaking <i>satsumaage </i>in boiling water for 10 minutes reduces its sodium content by 80-85%.</li><li>Above, a quarter teaspoon of rice vinegar basically replaces a half teaspoon of soy sauce. Compared to the previous recipe using 2 tsp of <i>usukuchi </i>soy sauce, this recipe uses the equivalent of 1 1/2 tsp of <i>usukuchi </i>soy sauce.</li><li>To adjust the flavor balance, the amount of <i>sake </i>and <i>mirin </i>is reduced to 75% and 50%, respectively, from the previous recipe.</li><li>When fishcakes are desalinated, their sweetness becomes more noticeable, so that <i>mirin </i>(clearly sweet) is reduced more than <i>sake </i>(not so sweet).</li></ul></li></ul><br /><b><One-page PDF recipe for printing></b><br /><ul style="text-align: left;"><li><a href="https://drive.google.com/open?id=1QIo6pzBYodGSRniqy7MidZyjUZvjy60Q" target="_blank">Text only</a></li><li><a href="https://drive.google.com/open?id=1A7okqz9aS4L7xE6dtJhrsg4RYezH7nBM" target="_blank">Text with photos</a> </li></ul><span style="font-size: x-small;">("Print This Page" below is for printing out all contents including description and all photos) </span><b><br /></b></div><br /><div class="separator" style="clear: both; text-align: center;"></div></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-76135273261369793492018-06-19T05:00:00.000-07:002019-03-23T17:36:59.075-07:00Sansai tanuki soba / buckwheat noodles with mountain vegetables and tempura pearls<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">As a noodle topping, <i>sansai </i>mountain vegetables alone give a refreshing taste but could be a bit too light. <i>Tenkasu </i>tempura pearls add a rich note but could lack texture. They soak up the soup, which could also mean you get more sodium than desired. Combining these two ingredients while reducing the volume of each is one delicious solution. Sliced young <i>myoga </i>stems offer a clean aroma and taste.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKgFevqs_Bn22CFFS-1z4SN5j4Xf6KM26gMUFOtLm4pk3oZMmFLzMzSZWVJK9_c42d4MPJMuZBp9NNtl4rdqn1piqIRZfGwwX2zffqSTHpztw4vfPu2twbeAK-To_hIuaoZUOuUS9Zg/s1600/Sansai+tanuki+soba+2_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKgFevqs_Bn22CFFS-1z4SN5j4Xf6KM26gMUFOtLm4pk3oZMmFLzMzSZWVJK9_c42d4MPJMuZBp9NNtl4rdqn1piqIRZfGwwX2zffqSTHpztw4vfPu2twbeAK-To_hIuaoZUOuUS9Zg/s400/Sansai+tanuki+soba+2_comp.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />For the recipe below, <i>usukuchi </i>pale soy sauce and regular dark soy sauce, not reduced-sodium soy sauce, are used for the soup to achieve stronger umami. Dried <i>enoki </i>mushrooms are also added to enhance the umami effect. The strong soup means more satisfaction with a smaller amount compared to a weaker soup, and this naturally makes us refrain from taking extra sips, preventing excess sodium consumption. This works especially well with unflavored toppings or toppings that contain lots of moisture.</div><br /><br /><span style="color: #666666;">1/2 of recipe: </span><br /><span style="color: #666666;">425 calories; 17.7 g protein; 3.6 g fat; 78.6 g carbohydrate; 8.4 g net carbs; 479 mg sodium; 0 mg cholesterol; 7.2 g fiber; 371 mg potassium</span><br /><a name='more'></a><br /><br /><b><Ingredients></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtysuZ3CJvVGCJBNoVxDgx88GfG1qOpGDiRtolCFtWOOABTCgiJHISmn9qHxau7UzwKkai88ADnMldu1qyzF9nPwDOrV-pmY9_6dQ1W2zdtd50B25VALl87J9UDKuk54jU4eca8P9w3g/s1600/Sansai+tanuki+soba+ingredients_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtysuZ3CJvVGCJBNoVxDgx88GfG1qOpGDiRtolCFtWOOABTCgiJHISmn9qHxau7UzwKkai88ADnMldu1qyzF9nPwDOrV-pmY9_6dQ1W2zdtd50B25VALl87J9UDKuk54jU4eca8P9w3g/s200/Sansai+tanuki+soba+ingredients_comp.jpg" width="200" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"></div>200 g dried <a href="http://recipesfortom.blogspot.com/2011/05/noodles-main-dishes.html" target="_blank"><i>soba </i></a>noodles made of 100% <i>sobako </i>buckwhat flour (<i>juu-wari soba</i>)<br /><br /><u>For <i>soba-tsuyu</i> soup</u><br />800 g strong <i>dashi</i><br /> 1000 cc <i>kobudashi </i>(5 g <a href="http://recipesfortom.blogspot.com/2011/05/seaweed.html" target="_blank"><i>kombu </i></a>kelp soaked in 1000 cc water for 1+ hour, ideally overnight)<br /> 30 g <i><a href="http://recipesfortom.blogspot.com/2011/05/dried-fish.html" target="_blank">katsuo-saba-bushi</a> </i>(bonito-mackerel flakes) 1 tbsp sake<br />1/2 tbsp <a href="http://recipesfortom.blogspot.com/2011/05/rice-wine.html" target="_blank"><i>mirin</i></a><br />1 tbsp <a href="http://recipesfortom.blogspot.com/2011/05/shoyu-soy-sauce.html" target="_blank"><i>usukuchi shoyu </i></a>pale soy sauce<br />1 tbsp <i><a href="http://recipesfortom.blogspot.com/2011/05/shoyu-soy-sauce.html" target="_blank">koikuchi shoyu</a> </i>regular strong soy sauce<br /><br /><u>For toppings</u><br />Approx. 50 g <a href="http://recipesfortom.blogspot.com/2014/05/kogomi-ostrich-fern-fiddleheads-seiyo.html" target="_blank"><i>seiyo meshida</i></a> Western lady fern fiddleheads (55 g blanched in photo)<br />Approx. 50 g <a href="http://recipesfortom.blogspot.com/2012/05/warabi-bracken.html" target="_blank"><i>warabi </i></a>bracken (46 g <a href="http://recipesfortom.blogspot.com/2012/05/warabi-bracken-prep.html" target="_blank">prep-boiled</a> in photo)<br />5-6 g dried <i>enoki </i>mushrooms (6 g in photo)<br />2-3 young <a href="http://recipesfortom.blogspot.com/2013/09/myoga-japanese-ginger-buds.html" target="_blank"><i>myoga </i></a>ginger stems (54 g in photo; only white sections used below)<br />1 green onion (12 g in photo)<br />30 g <a href="http://recipesfortom.blogspot.com/2015/04/tenkasu-agetama-tempura-pearls.html" target="_blank"><i>tenkasu </i>/ </a><i><a href="http://recipesfortom.blogspot.com/2015/04/tenkasu-agetama-tempura-pearls.html" target="_blank">agetama</a> </i>tempura pearls<br /><br /><i><a href="http://recipesfortom.blogspot.com/2011/05/spices.html" target="_blank">Shichimi togarashi</a> </i>pepper (optional)<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><b><Directions></b><br />1.<br />Make <i>soba-tsuyu</i> soup according to <a href="http://recipesfortom.blogspot.com/2016/01/seri-soba-buckwheat-noodles-with-water.html" target="_blank"><i>seri soba</i></a> recipe.<br /><div class="separator" style="clear: both; text-align: center;"></div><br />2.<br />Bring plenty of water to boil (for cooking <i>soba </i>noodles). </div><div class="separator" style="clear: both; text-align: center;"></div><br />3.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEiFC6uKw0poo2egltA8Fs1VUgY9avmlzHLW59gr_NyvDSM2cEBiV3hiTppJIIjKaCVMrVx6oue_aZjcPnvVdCa-H2snbDQQSFV8bYKwZSM0UlgI7nIALDJVjo7vBXj56r6E9I1nJwg/s1600/Sansai+tanuki+soba+p1_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEiFC6uKw0poo2egltA8Fs1VUgY9avmlzHLW59gr_NyvDSM2cEBiV3hiTppJIIjKaCVMrVx6oue_aZjcPnvVdCa-H2snbDQQSFV8bYKwZSM0UlgI7nIALDJVjo7vBXj56r6E9I1nJwg/s200/Sansai+tanuki+soba+p1_comp.jpg" width="200" /></a></div><br />Cut <i>meshida </i>and <i>warabi </i>into 3-4 cm.<br />Diagonally and thinly slice white sections of young <i>myoga </i>stems.<br />Thinly slice green onion.</div><div class="separator" style="clear: both; text-align: center;"></div><br />4.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2N0pgy1kSokOk-1SLvshYMuuT1Iz1UXpXBvmAHL8k3YiV8Y6faszqNnXNWEUIg5JKmZP0rmg1ky2CGlvy_NvObGVvnA4s6rGKl-j1P94bVzoLorKmLdUFyN1P8qWglVGy41Saks1OdA/s1600/Sansai+tanuki+soba+p2_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2N0pgy1kSokOk-1SLvshYMuuT1Iz1UXpXBvmAHL8k3YiV8Y6faszqNnXNWEUIg5JKmZP0rmg1ky2CGlvy_NvObGVvnA4s6rGKl-j1P94bVzoLorKmLdUFyN1P8qWglVGy41Saks1OdA/s200/Sansai+tanuki+soba+p2_comp.jpg" width="200" /></a></div><br />Put 150-200 cc of <i>soba-tsuyu</i> soup in a small pot or pan, and bring to boil. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSfgQk3PS4qn4VbsbWRLA5eHtOQFVsVkgMwhFnJWmJHibz-3TUbGMYBYN5O0O_C_NiACb-i6P2inBpp0bXfG6RlBJgf4RWZ5ozlWK7lVyvp7VOldV-MLS0YO3jHD2rGvuWMf50JhtzQ/s1600/Sansai+tanuki+soba+p3_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSfgQk3PS4qn4VbsbWRLA5eHtOQFVsVkgMwhFnJWmJHibz-3TUbGMYBYN5O0O_C_NiACb-i6P2inBpp0bXfG6RlBJgf4RWZ5ozlWK7lVyvp7VOldV-MLS0YO3jHD2rGvuWMf50JhtzQ/s200/Sansai+tanuki+soba+p3_comp.jpg" width="200" /></a></div>Put <i>meshida </i>and <i>warabi</i>, and simmer for 1 minute. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkEIu7fXtWNNOnjkzzD43pek9WtH6XJToO8VPsya2QNOtt9X3BTihQrvaNYvBHUa_KB5xczaSmj_W4PnP8EM84jCNmAuS9Y5x4g5VxAtqvIBtwt-AT34gM9TNtt0yve7Um2J1yViv9KQ/s1600/Sansai+tanuki+soba+p5_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkEIu7fXtWNNOnjkzzD43pek9WtH6XJToO8VPsya2QNOtt9X3BTihQrvaNYvBHUa_KB5xczaSmj_W4PnP8EM84jCNmAuS9Y5x4g5VxAtqvIBtwt-AT34gM9TNtt0yve7Um2J1yViv9KQ/s200/Sansai+tanuki+soba+p5_comp.jpg" width="200" /></a></div>Add dried <i>enoki</i>, mix, and remove from heat. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLjn3K5HncCLcjnLizsBxxk6ooZSDTa6Yu6eCHwB1SnHiZywLv2WSVmuf47A4FdAj7lXX7eQKxATugQE_ZZih2aSgAPkyBTaaNPyCd2QARes8zo5HiucUWaTARCIKU5aczvut4BKO8w/s1600/Sansai+tanuki+soba+p7_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLjn3K5HncCLcjnLizsBxxk6ooZSDTa6Yu6eCHwB1SnHiZywLv2WSVmuf47A4FdAj7lXX7eQKxATugQE_ZZih2aSgAPkyBTaaNPyCd2QARes8zo5HiucUWaTARCIKU5aczvut4BKO8w/s200/Sansai+tanuki+soba+p7_comp.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"></div></div><div class="separator" style="clear: both; text-align: center;"></div><br />5.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOmokUaAkLHbOupTSyOY0l4GAUL3MXNhfSOJ51VKx5XQrfKP6ZAS7V8WS1_gRtLuMaJ8u6jheyKAASAML6S9WI0MIVqm_F9H5-TqkC1zlFF4dFFFcjzJGRxr4JewyB0BQ9farAiNAgXA/s1600/Sansai+tanuki+soba+p6_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOmokUaAkLHbOupTSyOY0l4GAUL3MXNhfSOJ51VKx5XQrfKP6ZAS7V8WS1_gRtLuMaJ8u6jheyKAASAML6S9WI0MIVqm_F9H5-TqkC1zlFF4dFFFcjzJGRxr4JewyB0BQ9farAiNAgXA/s200/Sansai+tanuki+soba+p6_comp.jpg" width="200" /></a></div></div><br />When water vigorously boils, put <i>soba </i>noodles, and cook according to package instructions.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF25JKUov8nHAWORASoTooa6OIv_S6eYfVb3SXmz4Fp-JnRcbjofg2-OEXQl1D5WhkkwETMSQb4kYgGi4umkrKKLiixPa6bdglZiWdF3SnONj1J3MRG7pL7Z4Rel_0e2ID4uTrgYP0fA/s1600/Seri+soba+p11_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF25JKUov8nHAWORASoTooa6OIv_S6eYfVb3SXmz4Fp-JnRcbjofg2-OEXQl1D5WhkkwETMSQb4kYgGi4umkrKKLiixPa6bdglZiWdF3SnONj1J3MRG7pL7Z4Rel_0e2ID4uTrgYP0fA/s200/Seri+soba+p11_comp.jpg" width="200" /></a></div>When done, transfer to cold water (save cooking hot water), chill, and gently rub surface with hands, changing water until it becomes clear. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1f9hlFm7KRUIz5V69KpX8NpJeEd0gC9SDie7T9wvlVXht41ixzJzbqtKw-Eu3E6B6RfivJvjKzkySMrw0QD1-Fm4VV4eXyro-G0Fw2WkZUt2mEPmIL7lesn14nF9hGuOfcoz54v_ig/s1600/Seri+soba+p18_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1f9hlFm7KRUIz5V69KpX8NpJeEd0gC9SDie7T9wvlVXht41ixzJzbqtKw-Eu3E6B6RfivJvjKzkySMrw0QD1-Fm4VV4eXyro-G0Fw2WkZUt2mEPmIL7lesn14nF9hGuOfcoz54v_ig/s200/Seri+soba+p18_comp.jpg" width="200" /></a></div><br />When ready to assemble, drain <i>soba</i>, and pour hot water to warm up noodles, and serve in individual bowls.<br /><div class="separator" style="clear: both; text-align: center;"></div><br />6.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguCPtnbBZ0WaGKOB5RCwIGMe0RguRjKtPpNL_WnYajX6fDMKX65ybw2sVqMP3QKw_H3CNgw1MrfCBlHL8j1kPWAykqlQsHT428Mz6Fxv8Q-O-UD7IpXOIJ268NfT1xfaNmWM6sAemgMg/s1600/Sansai+tanuki+soba+p8_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguCPtnbBZ0WaGKOB5RCwIGMe0RguRjKtPpNL_WnYajX6fDMKX65ybw2sVqMP3QKw_H3CNgw1MrfCBlHL8j1kPWAykqlQsHT428Mz6Fxv8Q-O-UD7IpXOIJ268NfT1xfaNmWM6sAemgMg/s200/Sansai+tanuki+soba+p8_comp.jpg" width="200" /></a></div><br />Pour <i>soba-tsuyu</i> soup.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ZOHAk0WQ2ynagE2MGFbEaZmtl5hT0at0xLo8_OM9d6MiaTjHk7nEuadf1KsK1oKjQu_wE357-DjBYrHAmDIdf2WdPa55TTBFIfVytuG_0FbHg3iN-CUjdHcUaMOej30b5fg_DxCTJw/s1600/Sansai+tanuki+soba+p9_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ZOHAk0WQ2ynagE2MGFbEaZmtl5hT0at0xLo8_OM9d6MiaTjHk7nEuadf1KsK1oKjQu_wE357-DjBYrHAmDIdf2WdPa55TTBFIfVytuG_0FbHg3iN-CUjdHcUaMOej30b5fg_DxCTJw/s200/Sansai+tanuki+soba+p9_comp.jpg" width="200" /></a></div>Put <i>meshida</i>, <i>warabi </i>and <i>enoki</i> (including soup) as well as <i>tenkasu </i>tempura pearls. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPGYOcSaD5hpbMb444Fd6LUfYfp5dZ3djCHgBCsnZLzuYm01JQ-raYvyBe0csgod_AVMtTq-iH2dtPQiTU8tMTvSYvhBeOXwAfP07ouRJuAhdchIvUrsLbqZ54Ni1pvU5LlAMiGrskw/s1600/Sansai+tanuki+soba+p10_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPGYOcSaD5hpbMb444Fd6LUfYfp5dZ3djCHgBCsnZLzuYm01JQ-raYvyBe0csgod_AVMtTq-iH2dtPQiTU8tMTvSYvhBeOXwAfP07ouRJuAhdchIvUrsLbqZ54Ni1pvU5LlAMiGrskw/s200/Sansai+tanuki+soba+p10_comp.jpg" width="200" /></a></div>Top with <i>myoga </i>and green onion slices.<br />Sprinkle <i>shichimi togarashi</i> if desired.<br />Immediately serve hot. </div><div class="separator" style="clear: both; text-align: center;"></div><br /><b><Notes></b><br /><ul style="text-align: left;"><li>Ginger (julienned or grated) can substitute for <i>myoga </i>above.</li><li>When toppings are strongly flavored or have lower moisture content, reduced-sodium soy sauce (in combination with <i>usukuchi </i>soy sauce) works fine. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjzsqKw85gWrqwbr3lBJDee3l9bDkJaJDQZwB3-Q8sV7z5Mb5u-YLzm8zVzXkqw0JzekyYAaxdax52tcGRJQqlGPOwXaDtcgTMGXTiBxUbBkvF05kXSJWD1Yd6gfuUsJLemNN4czIk7A/s1600/Enoki+drying_comp.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjzsqKw85gWrqwbr3lBJDee3l9bDkJaJDQZwB3-Q8sV7z5Mb5u-YLzm8zVzXkqw0JzekyYAaxdax52tcGRJQqlGPOwXaDtcgTMGXTiBxUbBkvF05kXSJWD1Yd6gfuUsJLemNN4czIk7A/s200/Enoki+drying_comp.jpg" width="200" /></a></div></li><li> Dried <i>enoki </i>mushrooms (6 g) above are equivalent to 35-38 g fresh <i>enoki</i>. </li><li><i>Enoki </i>mushrooms are dried on parchment paper for a few days.</li><li>The above nutrition figures are based on an assumption that 50% of soup is consumed (this is a conservative figure; very few sips of soup alone are taken due to strong taste). The sodium figure is based on measurement. As for potassium content, 83% of dried <i>soba </i>noodles' potassium and 72% of lady fern fiddleheads' are assumed to be released into water during boiling.</li><li><i>Soba </i>buckwheat noodles that use wheat flour usually contain salt. Those made with buckwheat only (<i>juu-wari soba</i> [100% buckwheat noodles]) are salt-free.</li><li><i>Sansai </i>mountain vegetables are one of the common toppings for <i>soba</i> buckwheat noodles and <i>udon </i>wheat noodles in soup. These noodles are available at restaurants all year round thanks to preserved <i>sansai</i>. Another common topping for these noodle dishes are <i>tenkasu </i>tempura pearls, which are called <i>tanuki </i>[lit. racoon dogs] in this particular situation. When salty sweet <a href="http://recipesfortom.blogspot.com/2011/06/tofu-products.html" target="_blank"><i>usuage </i></a>thin deep-fried tofu is used as a topping, the topping is referred to as <i>kitsune </i>[lit. fox].</li></ul></div></div><div class="separator" style="clear: both; text-align: center;"></div><br /></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-83736679946942846792018-06-16T08:10:00.000-07:002019-03-23T17:36:59.483-07:00Koyadofu to warabi no misoshiru / miso soup with freeze-dried tofu and bracken<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">Spongy rehydrated freeze-dried tofu absorbs the delicious flavor medley of the soup, which is released into your mouth as you bite or chew pieces of <i>koyadofu</i>. Its resilient texture contrasts well with succulent <i>warabi </i>bracken. Pale young stems of <i>myoga </i>are sliced for an invigorating garnish for this low-key miso soup.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN2293ieXB2pRzURuyd22qMkSEBLr-vuYBedtQEB03TmuVgBK6kz_90vt-QInB_Qo-C2CmbucZsG5DbJRk7jxdFyikITogoad38zy12K9b3fd2HLsmCYInO3Jmxs2x7dkP4H09x-aenw/s1600/Koyadofu+to+warabi+no+misoshiru_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN2293ieXB2pRzURuyd22qMkSEBLr-vuYBedtQEB03TmuVgBK6kz_90vt-QInB_Qo-C2CmbucZsG5DbJRk7jxdFyikITogoad38zy12K9b3fd2HLsmCYInO3Jmxs2x7dkP4H09x-aenw/s400/Koyadofu+to+warabi+no+misoshiru_comp.jpg" width="400" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"></div><br /><span style="color: #666666;">1/2 of recipe:</span><br /><span style="color: #666666;">64 calories; 5.7 g protein; 3.2 g fat; 2.9 g carbohydrate; 1.9 g net carbs; 250 mg sodium; 0 mg cholesterol; 1.0 g fiber; 181 mg potassium</span><br /><a name='more'></a><br /><br /><b><Ingredients></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOg6l77AzF4VCgsxXTHuG805frfhZy1gbLoc3O-a23GCSyasmIdL8bHHt_3orxVudWKHnih3YIgjf8Ifp7-tv_to-a5fgKUyzDCGcPPohq265h9Ne0djSlSgt2-M-625ZXdKJ-WRCKhA/s1600/Koyadofu+to+warabi+no+misoshiru+ingredients_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOg6l77AzF4VCgsxXTHuG805frfhZy1gbLoc3O-a23GCSyasmIdL8bHHt_3orxVudWKHnih3YIgjf8Ifp7-tv_to-a5fgKUyzDCGcPPohq265h9Ne0djSlSgt2-M-625ZXdKJ-WRCKhA/s200/Koyadofu+to+warabi+no+misoshiru+ingredients_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div>1 <a href="http://recipesfortom.blogspot.com/2011/06/tofu-products.html" target="_blank"><i>koyadofu </i></a>freeze-dried tofu (soaked in water for 30+ minutes to rehydrate, in photo)<br />Small handful (20-30 g) <a href="http://recipesfortom.blogspot.com/2012/05/warabi-bracken.html" target="_blank"><i>warabi </i></a>bracken (25 g <a href="http://recipesfortom.blogspot.com/2012/05/warabi-bracken-prep.html" target="_blank">prep-boiled</a> in photo)<br />2-3 young <a href="http://recipesfortom.blogspot.com/2013/09/myoga-japanese-ginger-buds.html" target="_blank"><i>myoga </i></a>stems (37 g in photo; only white sections toward root are used)<br /><br />250 cc <a href="http://recipesfortom.blogspot.com/2011/05/katsuo-dashi-katsuo-kobu-dashi-bonito.html" target="_blank"><i>dashi</i></a><br />1/2 tsp <i><a href="http://recipesfortom.blogspot.com/2012/01/sakekasu-sake-lees.html" target="_blank">sakekasu</a> </i>sake lees<br />2 tsp miso (1 tsp reduced-sodium white miso & 1 tsp red miso in photo)</div><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><b><Directions></b><br />1.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuau0XxTqd6Uve3Vp_1jGnwvSAok0qi_kaqZ8RhiXpbixqM1ZCIHGZDdqFjQuj9-NILEulskVaOUUCLzR5IXan_S78atlsemF-44SsVAK8k7y7kJpnjWd2R5sTDu9OGE9VKpzAotpp0g/s1600/Koyadofu+to+warabi+no+misoshiru+p2_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuau0XxTqd6Uve3Vp_1jGnwvSAok0qi_kaqZ8RhiXpbixqM1ZCIHGZDdqFjQuj9-NILEulskVaOUUCLzR5IXan_S78atlsemF-44SsVAK8k7y7kJpnjWd2R5sTDu9OGE9VKpzAotpp0g/s200/Koyadofu+to+warabi+no+misoshiru+p2_comp.jpg" width="200" /></a></div><br />Squeeze out excess water from <i>koyadofu</i>, and cut into cubes.<br />Cut <i>warabi </i>into 3-4 cm.<br />Slice white sections of <i>myoga </i>stems.</div><div class="separator" style="clear: both; text-align: center;"></div><br />2.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9kae6Kk0IbP-59i6EMUikMSNF4bMCDNaIuEsy9gDuyY03vNw1mHbjopB3kWZQZiGNn-fq3to4GQfbDX8wdpXxlLjwAH5HbQAsMj_SMsV1YpYVjXVcyfwrAe_Upjh88d6edAbptq1Rg/s1600/Koyadofu+to+warabi+no+misoshiru+p1_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9kae6Kk0IbP-59i6EMUikMSNF4bMCDNaIuEsy9gDuyY03vNw1mHbjopB3kWZQZiGNn-fq3to4GQfbDX8wdpXxlLjwAH5HbQAsMj_SMsV1YpYVjXVcyfwrAe_Upjh88d6edAbptq1Rg/s200/Koyadofu+to+warabi+no+misoshiru+p1_comp.jpg" width="200" /></a></div><br />In a pot, put <i>dashi </i>and <i>sakekasu</i>, and bring to boil on medium heat. </div><div class="separator" style="clear: both; text-align: center;"></div><br />3.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirY-XaHvcMJrsKz6z7_ebMSOJVbsVAtz8KXZ2mvP16c3DBTIpWmUW4JimUBVpgEX61YX9ieaXdWAMwOAipAGJC73gjlCsArfuQDUhyphenhyphenB-aNXIHlY_S4I3EJSr4Nagh7YksoTxfcQc7Icw/s1600/Koyadofu+to+warabi+no+misoshiru+p4_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirY-XaHvcMJrsKz6z7_ebMSOJVbsVAtz8KXZ2mvP16c3DBTIpWmUW4JimUBVpgEX61YX9ieaXdWAMwOAipAGJC73gjlCsArfuQDUhyphenhyphenB-aNXIHlY_S4I3EJSr4Nagh7YksoTxfcQc7Icw/s200/Koyadofu+to+warabi+no+misoshiru+p4_comp.jpg" width="200" /></a></div><br />Meanwhile, take some <i>dashi </i>from pot and loosen miso. </div><div class="separator" style="clear: both; text-align: center;"></div><br />4.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_yGFMGvP45-ojWeOsMbGps9igWZ_3DFI1VjxTz6pK6eVjeC8jl72gcuSHXu1qNCrXumUp9Mk0wvjGnW-quLnZmG7XWGSi375KRGPU72DEcVhhrb5rQ2dUT8HZ3GGh-bssIFruYWPjw/s1600/Koyadofu+to+warabi+no+misoshiru+p5_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_yGFMGvP45-ojWeOsMbGps9igWZ_3DFI1VjxTz6pK6eVjeC8jl72gcuSHXu1qNCrXumUp9Mk0wvjGnW-quLnZmG7XWGSi375KRGPU72DEcVhhrb5rQ2dUT8HZ3GGh-bssIFruYWPjw/s200/Koyadofu+to+warabi+no+misoshiru+p5_comp.jpg" width="200" /></a></div><br />Put <i>koyadofu </i>and <i>warabi</i>, and simmer for a few minutes. </div><div class="separator" style="clear: both; text-align: center;"></div><br />5.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjkQ73YCm-o-Ya9uK4-4y1jAJYPn0BFx97Mv0frAhR1g0DGmGd0Ntw_NSiSe6Q_53dkz0cVBf3LJ-boi1JjrmIVR2TSY5SkrunH8av8MjbyCzdMxQ8XuOXCZOdNjDIUykpzJpICgx6GA/s1600/Koyadofu+to+warabi+no+misoshiru+p6_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjkQ73YCm-o-Ya9uK4-4y1jAJYPn0BFx97Mv0frAhR1g0DGmGd0Ntw_NSiSe6Q_53dkz0cVBf3LJ-boi1JjrmIVR2TSY5SkrunH8av8MjbyCzdMxQ8XuOXCZOdNjDIUykpzJpICgx6GA/s200/Koyadofu+to+warabi+no+misoshiru+p6_comp.jpg" width="200" /></a></div><br />Add miso, and mix well. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh26pCBneoQ73s-U_EE0GysQuLx0cAy7DZet7PFqodCEbE6QXEa-bAya64zJ7UvrhlCKH13YFqUuGbuH25XBRL0agQ3D6MjfOq1SGlRwarjm8Pv7FqWvx4a3iUTtt9YmAs7uYoFELBZ0A/s1600/Koyadofu+to+warabi+no+misoshiru+p7_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh26pCBneoQ73s-U_EE0GysQuLx0cAy7DZet7PFqodCEbE6QXEa-bAya64zJ7UvrhlCKH13YFqUuGbuH25XBRL0agQ3D6MjfOq1SGlRwarjm8Pv7FqWvx4a3iUTtt9YmAs7uYoFELBZ0A/s200/Koyadofu+to+warabi+no+misoshiru+p7_comp.jpg" width="200" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"></div><br />6.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtGbK7UzQxeC3WogUOP29OgO0WMcc72Aihn7E3CgQSsi3hiDn5xXjXkoFdn2DAXb9SvIyKN1CV1Hw_01-QeiCjaHFVtwMLlk8CO1Y1q08zxpiPeVfbrq9xuS_5G0iiOVdknSeZwoSaQ/s1600/Koyadofu+to+warabi+no+misoshiru+p8_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtGbK7UzQxeC3WogUOP29OgO0WMcc72Aihn7E3CgQSsi3hiDn5xXjXkoFdn2DAXb9SvIyKN1CV1Hw_01-QeiCjaHFVtwMLlk8CO1Y1q08zxpiPeVfbrq9xuS_5G0iiOVdknSeZwoSaQ/s200/Koyadofu+to+warabi+no+misoshiru+p8_comp.jpg" width="200" /></a></div><br />Serve in individual bowls, and garnish with <i>myoga </i>stem slices. </div><div class="separator" style="clear: both; text-align: center;"></div><br /><b><Notes></b><br /><ul style="text-align: left;"><li>Fresh (prep-boiled) <i>warabi </i>simply needs to be heated through for this recipe, and it can be added at the very end, even after miso paste, if unsure about serving time. Cooking it in seasoned broth for a somewhat long time would make its texture mushy, which is not the case when using dried/salted <i>warabi</i> (after rehydration/desalination, of course). <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW61kcf-ZdfihfEMW9yf6LrTvxSCHd91R3A0bOpTL9f1p698cijAltZPb8Q1kXh6tn5njRXywJKrzPerPEKFvFBJvzvRVlWZ-5nqQExZO_HOTs3JULvnUfhaLLW0nZy6sqoSm95LWYYQ/s1600/Myogadake_comp.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1024" data-original-width="685" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW61kcf-ZdfihfEMW9yf6LrTvxSCHd91R3A0bOpTL9f1p698cijAltZPb8Q1kXh6tn5njRXywJKrzPerPEKFvFBJvzvRVlWZ-5nqQExZO_HOTs3JULvnUfhaLLW0nZy6sqoSm95LWYYQ/s200/Myogadake_comp.jpg" width="133" /></a></div></li><li><i>Myoga </i>stems grown like white asparagus is called <a href="http://foodslink.jp/syokuzaihyakka/syun/vegitable/myougatake1.htm" rel="nofollow" target="_blank"><i>myogadake</i></a> [lit. myoga bamboo shoots]. In home gardens, the sections underground or young shoots above ground are tender and can be used in the same way as <i>myogadake</i> or <a href="http://recipesfortom.blogspot.com/2013/09/myoga-japanese-ginger-buds.html" target="_blank"><i>myoga </i>buds</a>. When green leaves appear, white sections start to lose their invigorating aroma and sharp taste.</li><li><i>Sakekasu </i>(0 mg sodium) is used above to partially replace miso.</li><li><i>Koyadofu </i>can be rehydrated in warm water if in hurry. <i>Koyadofu </i>that needs no pre-soaking or small cube shapes are also widely available in Japan.</li><li>The recipe uses a <i>koyadofu </i>brand that contains 1.2 mg sodium and 129 mg potassium per 16.5 g <i>koyadofu </i>(made by <a href="https://www.asahimatsu.co.jp/" rel="nofollow" target="_blank">Asahimatsu</a>). Potassium carbonate instead of baking soda is used in the production process, and it may not be suitable for those with severe kidney disorders. (Conventionally made <i>koyadofu </i>contains approx. 73 mg sodium and 6 mg potassium per 16.5 g <i>koyadofu</i>).</li><li>The above potassium figure is based on an assumption that 20% of potassium contained in <i>koyadofu </i>is released into water during rehydration.</li><li>Sodium content of miso paste I use above: Reduced-sodium white miso contains 580 mg per tablespoon (18 g); red miso contains 660 mg per tablespoon (18 g).</li></ul><br /></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-87539319903196698762018-05-17T05:00:00.000-07:002019-03-23T17:36:59.887-07:00Lunch, May 13, 2018<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">Multiple experiments in one meal.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdSOFOfvjk9eXAYioURzeTHAVsCMzz7SVLH7A8VBgiRVcxtL1EB8ysLU4fbuZXFDcECjhuEsaP0CfnI4uAUb29CaMUGGVvEuHpRlD4qZsoTONgjDsZCieQlKOOrV2ZMvLCwzcU3Ixxg/s1600/Lunch+05132018_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdSOFOfvjk9eXAYioURzeTHAVsCMzz7SVLH7A8VBgiRVcxtL1EB8ysLU4fbuZXFDcECjhuEsaP0CfnI4uAUb29CaMUGGVvEuHpRlD4qZsoTONgjDsZCieQlKOOrV2ZMvLCwzcU3Ixxg/s400/Lunch+05132018_comp.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><ul style="text-align: left;"><li><a href="http://recipesfortom.blogspot.com/2014/06/gobo-to-satsumaage-shimeji-no-donburi.html" target="_blank"><i>Gobo to satsumaage no donburi</i> </a>/ burdock root, deep-fried fishcake and <i>enoki </i>mushrooms over steamed rice</li><li><i>Kabu to usuage no misoshiru</i> / miso soup with Japanese turnips and thin deep-fried tofu</li><li><i>Fuki no amazuzuke</i> / Japanese butterbur in sweetened vinegar</li><li><i>Yaki-papurika no shoga-zoe</i> / roasted red bell pepper with grated ginger</li></ul></div><a name='more'></a><div class="separator" style="clear: both; text-align: center;"></div><br />Relatively speaking, we eat lots of rice. When cooked plain, rice is virtually sodium free, and it is a safe choice for Tom to eat in order to feel full. Yet its high net carbs and <a href="https://www.health.harvard.edu/diseases-and-conditions/glycemic-index-and-glycemic-load-for-100-foods" rel="nofollow" target="_blank">glycemic index (73 ± 4)</a> are concerns in terms of long-term blood vessel health for both of us. Brown rice or mixing in other grains is one way to lower these numbers, but it is always nice to have the option to keep the original texture and taste of white rice. I heard some people partially replace white rice with chopped<i> <a href="http://recipesfortom.blogspot.com/2011/09/konnyaku.html" target="_blank">shirataki </a>(<a href="http://recipesfortom.blogspot.com/2011/09/konnyaku.html" target="_blank">konnyaku </a></i>noodles), mainly for weight loss. There is even a <i>konnyaku</i> product in rice grain shape for serious dieters and those on a restricted net carb diet for health reasons. <i>Konnyaku </i>is mostly water and not typically filling but does not affect taste much and safely adds volume to appearance. To try the method, I made <i>gobo to satsuaage no donburi</i>. The topping would hide what is underneath, and burdock root would provide substantial texture. Tom did not notice any difference in the steamed rice itself. Taste-wise, chopped <i>shirataki </i>can be used in even more inconspicuous ways in the rice mix. I'll try some other possible methods next time.<br /><br />Also added to this<i> gobo donburi </i>are sun-dried <i>enoki </i>mushrooms. Guanylic acid, one of the elements in umami, is found in dried mushrooms. I wanted to see the umami boosting effect of dried <i>enoki</i>, and these mushrooms really do work. Naturally thin <i>enoki </i>dry relatively quickly, are easily stored, and add deep flavor to dishes.<br /><br /><i>Gobo donburi</i> tastes strong, and no other strong-flavored dish is wanted. <a href="http://recipesfortom.blogspot.com/2011/11/kabu-turnip.html" target="_blank"><i>Kabu</i></a> turnip is gentle on the stomach, and the root's tender texture is pleasant in miso soup. Oil from <a href="http://recipesfortom.blogspot.com/2011/06/tofu-products.html" target="_blank"><i>usuage </i></a>deep-fried tofu adds just enough richness and enhances overall flavor.<br /><br />The <i>gobo donburi</i> and miso soup here total about 600 mg sodium. Something providing more vegetables would be good but only a little more sodium is desirable. <i><a href="http://recipesfortom.blogspot.com/2017/10/murasaki-tamanegi-to-renkon-no.html" target="_blank">Amazuzuke</a> </i>has been a useful solution in this situation. I soaked leftover prep-boiled <a href="http://recipesfortom.blogspot.com/2012/03/fuki-fuki-no-to-japanese-butterbur.html" target="_blank"><i>fuki </i></a>stalks in sweetened vinegar for a quick fix. <a href="http://recipesfortom.blogspot.com/2011/05/spices.html" target="_blank"><i>Taka no tsume</i></a> red chili pepper slices were also added to the marinade, as a taste that is simply sweet and sour lacks the punch to pair with other dishes. <i>Fuki </i>was marinated for only one hour and tasted very sharp. The taste would mellow if marinated longer. We will find out next time.<br /><br />One more vegetable dish. A red bell pepper was roasted (without oil, of course), skinned, and served with grated ginger. What a contrast these two vegetables make! For people who love a saltier taste, pouring over a tiny amount of soy sauce diluted with <a href="http://recipesfortom.blogspot.com/2011/05/katsuo-dashi-katsuo-kobu-dashi-bonito.html" target="_blank"><i>dashi </i></a>might be a good solution. The recipe for this dish is from Chinami Hamauchi's ”<i><a href="http://books.bunka.ac.jp/np/isbn/9784579211364/" rel="nofollow" target="_blank">Enbun 1/2 demo Konna ni Oishii! </a>[Delicious at Half Sodium Content]</i>," the same cookbook where I learned about <a href="http://recipesfortom.blogspot.com/2018/05/abokado-to-tomato-no-sotee-sauteed.html" target="_blank">avocado saute with lemon</a>. <br /><br /><i>Fuki no amazuzuke </i>and red bell pepper dishes add virtually zero sodium to the meal. <br />Our meals are as tasty as before, and our meal choices are expanding.<br /><br />A reference from Umami Information Center:<br />http://www.umamiinfo.com/publications/<br />The page says "sample download"; all pages of a leaflet (in English or Spanish) can be downloaded. </div><br /><div class="separator" style="clear: both; text-align: center;"></div></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-33071104286333366092018-05-14T17:00:00.000-07:002019-03-23T17:37:00.357-07:00Shoyu raamen / ramen with soy sauce flavored soup<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">One of the standard ramen noodle variations in Japan comes with soy sauce flavored broth. Here is a tasty example topped with asparagus and <i>eringi </i>saute for spring and early summer. A combination of <a href="http://recipesfortom.blogspot.com/2011/06/chicken-stock.html" target="_blank">homemade chicken stock</a> with a soft ginger aroma and <i>niboshi-kobu-shiitake dashi </i>(dried young sardine, kelp & dried shiitake stock) provides a flavorful underlying tone.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj65yd14Cn8KlZZVaWn5F4DoS1iPrCBT0xEa-5hPHKY0Fq23_Pih3FmoJsZ0uHWSHl2AQRoPFZUPgpJHnozKmzGYbdnppOoQ2-zb4_y1gxVP_wCeOrmbS8PhvvoMQWQUDsBKhZPGjH6sg/s1600/Shoyu+ramen+p13%253Dcomp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj65yd14Cn8KlZZVaWn5F4DoS1iPrCBT0xEa-5hPHKY0Fq23_Pih3FmoJsZ0uHWSHl2AQRoPFZUPgpJHnozKmzGYbdnppOoQ2-zb4_y1gxVP_wCeOrmbS8PhvvoMQWQUDsBKhZPGjH6sg/s400/Shoyu+ramen+p13%253Dcomp.jpg" width="400" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"></div>Proportion of seasonings was figured out backwards, starting from total sodium figures and the salt level needed to ensure tasty results, and it did work like magic after several trials and adjustment. Once you get the right proportion of seasonings, this is pretty simple to make and satisfies your taste buds. </div><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><span style="color: #666666;">1/2 of recipe:</span><br /><span style="color: #666666;">427 calories; 18.2 g protein; 5.9 g fat; 74.7 g carbohydrate; 8.4 g net carbs; 500 mg sodium (with <i>koikuchi shoyu</i> regular soy sauce & <i>shoyukoji </i>made with 50% reduced-sodium soy sauce); 27 mg cholesterol; 5.3 g fiber; 450 mg potassium</span><br /><a name='more'></a><br /><br /><b><Ingredients></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQiFVHq5yc7Z9yknxVUj6z6kFDYraRH9hK_IeX6NXBWSuqNE29kI1hbzbGjTVY1BePGcNITd_hFT2-I1JgQYM-nLYT6n42_8E7_4pFNwN60Dw15YbIgX6jhgfB2QLnKVVmEhkScjR0gA/s1600/Shoyu+ramen+ingredients_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQiFVHq5yc7Z9yknxVUj6z6kFDYraRH9hK_IeX6NXBWSuqNE29kI1hbzbGjTVY1BePGcNITd_hFT2-I1JgQYM-nLYT6n42_8E7_4pFNwN60Dw15YbIgX6jhgfB2QLnKVVmEhkScjR0gA/s200/Shoyu+ramen+ingredients_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div>2 <a href="http://recipesfortom.blogspot.com/2011/05/noodles-main-dishes.html" target="_blank"><i>chuka soba</i></a> ramen noodles (two 90 g dried Japanese-style Chinese noodles by Miyakoichi in photo)<br /><br /><u>For soup</u><br />400 cc <a href="http://recipesfortom.blogspot.com/2011/06/chicken-stock.html" target="_blank">chicken stock</a><br />400 cc <i>niboshi-kobu-shiitake dashi</i> [dried young sardine, kelp & dried <i>shiitake</i> stock], made with the following ingredients<br /> 7 g <a href="http://recipesfortom.blogspot.com/2011/05/dried-fish.html" target="_blank"><i>niboshi </i></a>dried young sardines (heads and bellies removed)<br /> 0.9 g <a href="http://recipesfortom.blogspot.com/2011/05/seaweed.html" target="_blank"><i>kombu </i></a>kelp piece<br /> 0.6 g <a href="http://recipesfortom.blogspot.com/2011/05/hoshi-shiitake-dried-shiitake-mushroom.html" target="_blank"><i>hoshi-shiitake</i></a> dried shiitake mushroom<br /> 500 cc water<br />2 tbsp <a href="http://recipesfortom.blogspot.com/2011/05/shoyu-soy-sauce.html" target="_blank"><i>koikuchi shoyu</i></a> regular soy sauce<br />2 tsp <a href="http://recipesfortom.blogspot.com/2014/05/shoyukoji-soy-sauce-rice-malt.html" target="_blank"><i>shoyukoji </i></a>soy sauce rice malt<br />1 tsp <a href="http://recipesfortom.blogspot.com/2011/06/chinese-seasonings.html" target="_blank">oyster sauce</a><br />1/2 tsp <a href="http://recipesfortom.blogspot.com/2013/01/shiokoji-salted-rice-malt.html" target="_blank"><i>shiokoji </i></a>salted rice malt<br />1/2 tsp <a href="http://recipesfortom.blogspot.com/2011/06/vinegar.html" target="_blank"><i>kurozu </i></a>brown rice vinegar<br /><br /><u>For topping</u><br />8 asparagus (170 g in photo)<br />1 medium <i>eringi </i>king oyster mushroom (62 g in photo)<br />1 green onion (18 g in photo)<br />1 clove garlic<br />1 <a href="http://recipesfortom.blogspot.com/2016/04/nitamago-flavored-soft-boiled-eggs.html" target="_blank"><i>nitamago </i></a>flavored soft-boiled egg<br />1/2 tsp sesame oil (to saute asparagus and <i>eringi</i>)<br />Black pepper, to taste</div><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><b><Directions></b><br />1.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzn5wt-Uo3FCH9C3XW166zUPc_GBv5QT3nxXIVKF1tu-DvfdAvC8gf_Tavs5eFObaLwZiy1-EzgLEjjbYcfiCpGDJ4V2L4cdtuH0PGFRt1PX3ZJ07a8jYvibibP2xhZsyH1PayO55NTw/s1600/Shoyu+ramen+niboshi+dobu+dashi_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzn5wt-Uo3FCH9C3XW166zUPc_GBv5QT3nxXIVKF1tu-DvfdAvC8gf_Tavs5eFObaLwZiy1-EzgLEjjbYcfiCpGDJ4V2L4cdtuH0PGFRt1PX3ZJ07a8jYvibibP2xhZsyH1PayO55NTw/s200/Shoyu+ramen+niboshi+dobu+dashi_comp.jpg" width="200" /></a></div><br /><a href="http://recipesfortom.blogspot.com/2011/06/chicken-stock.html" target="_blank">Make chicken stock</a> and <i>niboshi-kobu-shiitake dashi</i> as necessary. For <i>niboshi-kobu-shiitake dashi</i>, dry toast <i>niboshi </i>(in pan or microwave), add kelp, dried shiitake and water, and let sit for hours to overnight if possible. Simmer down to 400 cc (if short, add water to obtain 400 cc). See <a href="http://recipesfortom.blogspot.com/2018/04/miso-yasai-raamen-vegetable-ramen.html" target="_blank"><i>Miso yasai ramen</i></a> recipe for the process in detail.</div><div class="separator" style="clear: both; text-align: center;"></div><br />2.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Gu54pXqAmQ8FiF9lDGup2EELafcp-K20rMpvQdNaUHKBBq_Ul7ZET8FNubW8GOWgdv55mcbIB8du2fLod-P1lHakWMWNzqgUWtFyBAzLjJ-SYOSIxnaiPoOWn_OCjLSqn2ctQp2kxw/s1600/Shoyu+ramen+p3_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Gu54pXqAmQ8FiF9lDGup2EELafcp-K20rMpvQdNaUHKBBq_Ul7ZET8FNubW8GOWgdv55mcbIB8du2fLod-P1lHakWMWNzqgUWtFyBAzLjJ-SYOSIxnaiPoOWn_OCjLSqn2ctQp2kxw/s200/Shoyu+ramen+p3_comp.jpg" width="200" /></a></div><br />Put chicken stock and <i>niboshi-kobu-shiitake dashi</i> in a pot, and add all seasonings.<br />Soup is ready once heated.</div><div class="separator" style="clear: both; text-align: center;"></div><br />3.<br />Start boiling plenty (approx. 4,000 cc*) of water for cooking noodles. (*Enough to warm serving bowls as well as to ensure that most sodium in dried noodles is released into boiling water). Once water boils, take some hot water to heat serving bowls.</div><div class="separator" style="clear: both; text-align: center;"></div><br /><br />4.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwBgwFN89o_jPs-k50UEbez6-cpH3_viOpYWK7pYWDb-_a_ojIqM3A6Pf6WI2Hv-_7tzU4QgK1fBI4UPpCmhIkYF201f1cVwItd9WZ8sVvPVJUDuZYnv4XGjG2eKQ7q__4sFtZo82Xw/s1600/Shoyu+ramen+p1_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwBgwFN89o_jPs-k50UEbez6-cpH3_viOpYWK7pYWDb-_a_ojIqM3A6Pf6WI2Hv-_7tzU4QgK1fBI4UPpCmhIkYF201f1cVwItd9WZ8sVvPVJUDuZYnv4XGjG2eKQ7q__4sFtZo82Xw/s200/Shoyu+ramen+p1_comp.jpg" width="200" /></a></div><br />Skin tough part toward root end of asparagus, and diagonally cut into relatively thick slices.<br />Remove discolored ends and cut <i>eringi </i>mushroom in thick stick shape.<br />Grate garlic, and thinly slice green onion.</div><div class="separator" style="clear: both; text-align: center;"></div><br />5.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4SiI7Rq6dhwETby0edrEMdgcAjOBMvaLyK2FWZvIavaH6IRwiV-7AJNGyKjwQTjZYRVAMCOJi_AjcTFGM6QvXIpuuSSmvo0UKpEvrSyETfuUzT3Xli_8viDAwjh-J825qaofVvVlfg/s1600/Shoyu+ramen+p2_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4SiI7Rq6dhwETby0edrEMdgcAjOBMvaLyK2FWZvIavaH6IRwiV-7AJNGyKjwQTjZYRVAMCOJi_AjcTFGM6QvXIpuuSSmvo0UKpEvrSyETfuUzT3Xli_8viDAwjh-J825qaofVvVlfg/s200/Shoyu+ramen+p2_comp.jpg" width="200" /></a></div><br />When water boils vigorously, add noodles, and cook as directed on package until desired softness. </div><div class="separator" style="clear: both; text-align: center;"></div><br />6. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiraTl40X7xfJjcVXQcyWc5kZa44ewtN5hfvLHy0hN32WEo_thL5I6rBXxiZyct6rQeQ6AaW1XvBRoLw8ezFFin9TaXm9-PG46hzDr9zmkc7QdCO1ve4b-H-sVNpEA4U76FnJla0Bdawg/s1600/Shoyu+ramen+p5_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiraTl40X7xfJjcVXQcyWc5kZa44ewtN5hfvLHy0hN32WEo_thL5I6rBXxiZyct6rQeQ6AaW1XvBRoLw8ezFFin9TaXm9-PG46hzDr9zmkc7QdCO1ve4b-H-sVNpEA4U76FnJla0Bdawg/s200/Shoyu+ramen+p5_comp.jpg" width="200" /></a></div><br />In the meantime, heat sesame oil and saute asparagus and <i>eringi </i>on medium heat for a few minutes, until asparagus is tender. </div><div class="separator" style="clear: both; text-align: center;"></div><br />7.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfdVziGVabMY9iwpiGGmkW1dXUwC5haXUJzVjZ-xfw_3-Ji2H7-RemdKzXTG3TYyZ77kBmtvIWqKZLGb_83Sl_NE5AVuK_WEMK2mP09EB5QaCXH-y0QM6lLiZRI-_yAbAiL6pCCCGgYA/s1600/Shoyu+ramen+p6_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfdVziGVabMY9iwpiGGmkW1dXUwC5haXUJzVjZ-xfw_3-Ji2H7-RemdKzXTG3TYyZ77kBmtvIWqKZLGb_83Sl_NE5AVuK_WEMK2mP09EB5QaCXH-y0QM6lLiZRI-_yAbAiL6pCCCGgYA/s200/Shoyu+ramen+p6_comp.jpg" width="200" /></a></div><br />Heat soup as necessary. </div><div class="separator" style="clear: both; text-align: center;"></div><br />8.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi19EY5jeCFl2RQFGrYoeMdm8446r3dc0F9s47iMYxHXbAHB2Wm27D0u3EjK7wuYUGCtzRKDmig7YQvr6QeKbK-c_z6p6PlQOztQEGvTZZbn6Q7IR-u-nLezeisXPzjKg_Rxw5UwlWPFw/s1600/Shoyu+ramen+p7_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi19EY5jeCFl2RQFGrYoeMdm8446r3dc0F9s47iMYxHXbAHB2Wm27D0u3EjK7wuYUGCtzRKDmig7YQvr6QeKbK-c_z6p6PlQOztQEGvTZZbn6Q7IR-u-nLezeisXPzjKg_Rxw5UwlWPFw/s200/Shoyu+ramen+p7_comp.jpg" width="200" /></a></div><br />Once noodles are done, drain well, and put into individual bowls. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUF4cuYoJSya2vvxbFdCd5WkaTkEzfAiiKc4yTOaK-PfBKcwlagEd8OiZ86yM6wqfT2kP7jaBFxqPPSeu9coG8ADkwPzPg-dl55SjbMAQqvQdTgj-0nHpADKM-j5-KFdn_GqQ7mbgKg/s1600/Shoyu+ramen+p8_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUF4cuYoJSya2vvxbFdCd5WkaTkEzfAiiKc4yTOaK-PfBKcwlagEd8OiZ86yM6wqfT2kP7jaBFxqPPSeu9coG8ADkwPzPg-dl55SjbMAQqvQdTgj-0nHpADKM-j5-KFdn_GqQ7mbgKg/s200/Shoyu+ramen+p8_comp.jpg" width="200" /></a></div> Pour over soup.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPBUsDYbq9AxD219uvFcFYmOSGJbsGYlouUydkA6TfovS4_sVLMRXRu6TsiUU77R09UubRmzwbpOX3gBzwX4D6tAodA2nwLB0zYzkZ_CUwJ3fbyA-1N2ew8rz_2DdjQe5zbZrLPoCduA/s1600/Shoyu+ramen+p9_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPBUsDYbq9AxD219uvFcFYmOSGJbsGYlouUydkA6TfovS4_sVLMRXRu6TsiUU77R09UubRmzwbpOX3gBzwX4D6tAodA2nwLB0zYzkZ_CUwJ3fbyA-1N2ew8rz_2DdjQe5zbZrLPoCduA/s200/Shoyu+ramen+p9_comp.jpg" width="200" /></a></div>Place asparagus & <i>eringi </i>saute on top. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyRVNUQchcNQy2ybiY6h2aPXIrf3AmVBpbHWMdxPGmvksVM1M1cyuAZ8uRyfI598qvICaBZRHpZu1IcvV1I0mVKXuTFVrtbCDIbystpAz9ByXLECveqhmKE4TIyjbW49eUZp4md7ucOA/s1600/Shoyu+ramen+p10_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyRVNUQchcNQy2ybiY6h2aPXIrf3AmVBpbHWMdxPGmvksVM1M1cyuAZ8uRyfI598qvICaBZRHpZu1IcvV1I0mVKXuTFVrtbCDIbystpAz9ByXLECveqhmKE4TIyjbW49eUZp4md7ucOA/s200/Shoyu+ramen+p10_comp.jpg" width="200" /></a></div>Cut and place <i>nitamago </i>flavored soft-boiled egg.<br />Put green onion slices and grated garlic. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0b_kbJUdwYy5KAP2RuTnICK-i-ovgF-d3YygGGl9-UFPml08X_3Pt0dFeGBrRVJzn6XNLpQuG2qJbbNiyUlA5G9pzBMvf5l4YPj56ynRnxMPwTrjgTxRZbzdKGfnnlBD3Ppn93tBasQ/s1600/Shoyu+ramen+p11_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0b_kbJUdwYy5KAP2RuTnICK-i-ovgF-d3YygGGl9-UFPml08X_3Pt0dFeGBrRVJzn6XNLpQuG2qJbbNiyUlA5G9pzBMvf5l4YPj56ynRnxMPwTrjgTxRZbzdKGfnnlBD3Ppn93tBasQ/s200/Shoyu+ramen+p11_comp.jpg" width="200" /></a></div>Grate some black pepper. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9duEEXIxlCaBNq0D6eluHQNWfuTatLugfQsK1BHu-PR_xwhHFpvIGOC8j7rmf5Sh818VYpNmEu5dPzb2AU_eEPGT2IAJ2HnUeM0eHXZZHgaZOi1V-j4AAH_2k0fQjW_lehUf9naI9Q/s1600/Shoyu+ramen+p12_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9duEEXIxlCaBNq0D6eluHQNWfuTatLugfQsK1BHu-PR_xwhHFpvIGOC8j7rmf5Sh818VYpNmEu5dPzb2AU_eEPGT2IAJ2HnUeM0eHXZZHgaZOi1V-j4AAH_2k0fQjW_lehUf9naI9Q/s200/Shoyu+ramen+p12_comp.jpg" width="200" /></a></div>Ready to serve. </div><div class="separator" style="clear: both; text-align: center;"></div></div><div class="separator" style="clear: both; text-align: center;"></div><br /><b><Notes></b><br /><ul style="text-align: left;"><li>Nutrition figures above are based on the assumption that 40% of soup is consumed (with noodles & toppings, and separately taking several sips). The sodium figure is based on measurement of leftover soup.</li><li>The goal for the soup's salt level is between 0.8% and 0.85%, the level at which we both currently find soup to be salty and tasty. Setting the level at 0.9-1.0% would be safer if you are familiar with the taste of real Japanese ramen soup from restaurants and are just starting to reduce overall sodium intake in your diet. The sodium level of soup at ramen shops could easily reach 1.5%.</li><li>Below is how I figured out how much seasoning I can use for the soup and why I chose individual items. Bear in mind that sodium figures are simply theoretical based on data, and errors cannot be avoided. With this in mind, the table gives some idea of what we can do.</li><div style="text-align: left;" trbidi="on"><table border="1" class="table1"> <tbody><tr><th></th><th><span style="font-size: x-small;">Ingredient</span></th><th><span style="font-size: x-small;">Amount</span></th><th><span style="font-size: x-small;">Sodium content</span></th><th><span style="font-size: x-small;">Notes</span></th></tr><tr><td rowspan="2"><span style="font-size: x-small;">Stock </span><br /><span style="font-size: x-small;">(283 mg sodium)</span></td><td><span style="font-size: x-small;">Chicken stock </span></td><td><span style="font-size: x-small;">400 cc</span></td><td><span style="font-size: x-small;">63 mg (0.04 %)</span></td><td rowspan="2"><span style="font-size: x-small;">Mixing several types of umami boosts umami effects (inosinic acid of chicken and niboshi; glutamic acid of kelp; guanylic acid of dried shiitake)</span></td></tr><tr><td><i><span style="font-size: x-small;">Niboshi-kobu-shiitake dashi</span></i></td><td><span style="font-size: x-small;">400 cc </span></td><td><span style="font-size: x-small;">220 mg (0.14 %)</span></td></tr><tr><td rowspan="5"><span style="font-size: x-small;">Seasonings (2443 mg sodium)</span></td><td><span style="font-size: x-small;"><i>Koikuchi shoyu</i> regular soy sauce</span></td><td><span style="font-size: x-small;">2 tbsp (36 g)</span></td><td><span style="font-size: x-small;">1880 mg</span></td><td><span style="font-size: x-small;">Regular soy sauce with stronger and deeper flavor, not reduced sodium soy sauce, is selected </span></td></tr><tr><td><span style="font-size: x-small;"><i>Shoyukoji </i>soy sauce rice malt (made with 50% reduced sodium soy sauce)</span></td><td><span style="font-size: x-small;">2 tsp </span><br /><span style="font-size: x-small;">(12 g)</span></td><td><span style="font-size: x-small;">200 mg</span></td><td><span style="font-size: x-small;">Partially replaces soy sauce while adding sweetness</span></td></tr><tr><td><span style="font-size: x-small;">Chinese oyster sauce</span></td><td><span style="font-size: x-small;">1 tsp </span><br /><span style="font-size: x-small;">(6 g)</span></td><td><span style="font-size: x-small;">273 mg</span></td><td><span style="font-size: x-small;">Adds depth to taste and flavor</span></td></tr><tr><td><span style="font-size: x-small;"><i>Kurozu </i>brown rice vinegar</span></td><td><span style="font-size: x-small;">1/2 tsp (2.5 g)</span></td><td><span style="font-size: x-small;">0 mg</span></td><td><span style="font-size: x-small;">Partially replaces soy sauce and oyster sauce</span></td></tr><tr><td><span style="font-size: x-small;"><i>Shiokoji </i>salted rice malt</span></td><td><span style="font-size: x-small;">1/2 tsp </span><br /><span style="font-size: x-small;">(3 g)</span></td><td><span style="font-size: x-small;">90 mg</span></td><td><span style="font-size: x-small;">Replaces salt while adding sweetness</span></td></tr></tbody></table></div><ul><li>Total weight of soup (for two) is about 860 g; when salt level is 0.8%, soup contains 2,708 mg sodium (860 [g] x 0.8 [%] / 100 * 1000 / 2.54); when salt level is 0.85%, soup contains 2,878 mg sodium (860 [g] x 0.85 [%] / 100 * 1000 / 2.54).</li></ul><ul><li>Since stock in total contains 283 mg sodium, total sodium with seasonings can be between 2,425 mg and 2,595 mg. Based on trials, we liked the proportion of seasonings in the table, and sodium figure of seasonings alone totaled 2,443 mg.</li></ul><li>For the topping, asparagus and <i>eringi </i>are simply sauteed with sesame oil and no salty seasoning is added. Both are rich in umami (glutamic acid) and contribute to overall flavor. </li><li><i>Shiro kosho</i> white pepper is more common than <i>kuro kosho</i> black pepper with ramen. Black pepper is my preference.</li><li>At ramen restaurants, slices of <i>chaashuu </i>braised pork, <i>menma </i>flavored bamboo shoots and a small piece of <a href="http://recipesfortom.blogspot.com/2011/05/seaweed.html" target="_blank"><i>nori </i></a>seaweed are common toppings.</li><li>Since ramen noodles themselves normally contain a relatively substantial amount of sodium, people on a reduced-sodium diet are generally advised to leave behind some portion of noodles. Finding noodles with only a small amount of sodium is the key to making sodium savvy ramen at home. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTq9TpVB6hz_7QeZYtSGr71BUrljVWRRUGAy7bMWfiQiD8wESIbXbsbhicQUcd2e8V9NKseJDFORPzva-G3xnpS7xNRzvyYB7fGsyyfqu51Gv6P_vgd-p4jo9vO8zCB4mHF8crlMq3LQ/s1600/Miyakoichi+Chukasoba+1_comp.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTq9TpVB6hz_7QeZYtSGr71BUrljVWRRUGAy7bMWfiQiD8wESIbXbsbhicQUcd2e8V9NKseJDFORPzva-G3xnpS7xNRzvyYB7fGsyyfqu51Gv6P_vgd-p4jo9vO8zCB4mHF8crlMq3LQ/s200/Miyakoichi+Chukasoba+1_comp.jpg" width="200" /></a></div></li><li><i>Chuka soba</i> [Japanese-style Chinese noodles] by Miyakoichi (sodium content of 153 mg per 90g dry noodles) contain virtually no sodium after boiling with 3,000-4,000 cc water.</li><li> The potassium figure above is based on an assumption that 83% of dried noodles' potassium is released into boiling water. </li></ul></div><br /></div><div class="separator" style="clear: both; text-align: center;"></div>(Last updated; June 17, 2018)</div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-33594835929248022462018-05-08T05:00:00.000-07:002019-03-23T17:37:00.762-07:00Renkon no ebi-hasami-yaki, gin-an-gake / sauteed lotus root with shrimp, with pale thickened dashi sauce<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">Plump shrimp sandwiched between somewhat crunchy lotus root slices, served with slightly salty thickened <i>dashi </i>sauce. Making the shrimp filling (chopping shrimp, mixing with potato starch and egg white) and putting it between lotus root slices may seem complicated at first, but it is easy when you actually try it. The assembled pieces can be kept in the fridge until ready to cook, and sauteing them does not take much time. Below, the pale thickened <i>dashi </i>sauce is made in the microwave for quick preparation as well.<br /><br />This dish provides soothing comfort on cooler days. As summer approaches here in the Pacific Northwest it is getting a bit too warm for this dish, but we may still have a few nights cool enough to enjoy it ... <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjodkWNTHLtzwPvCJJX1iNgnTbMll_poKqxmZYMMLH_dvE9swpQ06jVYdJTEH-2nSZaeEmwGOn8vSmN9z-3445qvKllqJwG2GV2K0EDwtjQnVdHbcbCWNVemBoaoaIchWDOtRMQFRZ44Q/s1600/Renkon+no+ebi-hasami-yaki_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjodkWNTHLtzwPvCJJX1iNgnTbMll_poKqxmZYMMLH_dvE9swpQ06jVYdJTEH-2nSZaeEmwGOn8vSmN9z-3445qvKllqJwG2GV2K0EDwtjQnVdHbcbCWNVemBoaoaIchWDOtRMQFRZ44Q/s400/Renkon+no+ebi-hasami-yaki_comp.jpg" width="400" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"></div><br /><span style="color: #666666;">1/2 of recipe:</span><br /><span style="color: #666666;">76 calories; 6.9 g protein; 1.3 g fat; 9.4 g carbohydrate; 8.4 g net carbs; 85 mg sodium (with 50% reduced-sodium soy sauce); 45 mg cholesterol; 1.0 g fiber; 289 mg potassium</span><br /><a name='more'></a><br /><br /><b><Ingredients></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM1xfBxX36tKplD00CY9bxER3E0NelRzw4LBXHxDi4N5UUBTjAJTcNepNEoQFxpny09bdfWChUZh4hvXyWLRcJnFMZRYw3_Sk62zEOThHTJ4VMbo-MpDq_YK7OHITIXk75pMHt9KCXgw/s1600/Renkon+no+ebi-hasami-yaki+ingredients_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM1xfBxX36tKplD00CY9bxER3E0NelRzw4LBXHxDi4N5UUBTjAJTcNepNEoQFxpny09bdfWChUZh4hvXyWLRcJnFMZRYw3_Sk62zEOThHTJ4VMbo-MpDq_YK7OHITIXk75pMHt9KCXgw/s200/Renkon+no+ebi-hasami-yaki+ingredients_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div>Approx. 100 g <a href="http://recipesfortom.blogspot.com/2012/03/renkon-lotus-root.html" target="_blank"><i>renkon </i></a>lotus root (twelve 4-5 mm thick slices with skin, 96 g in photo)<br />Approx. 60 g shelled shrimp (56 g after <a href="http://recipesfortom.blogspot.com/2011/06/frozen-prawns.html" target="_blank">cleaning with potato starch</a> in photo; 81 g frozen with shell)<br />1 tsp egg white (approx. 1/8 of one egg white)<br /> 1/4 tsp <a href="http://recipesfortom.blogspot.com/2011/08/katakuriko-kuzuko-potato-starch.html" target="_blank"><i>katakuriko </i></a>potato starch<br /> 1-2 tsp flour (to dust lotus root slices)<br />1 tsp oil<br /><br /><u>For <i>gin-an</i> light thickened <i>dashi </i>sauce</u><br />80 cc <a href="http://recipesfortom.blogspot.com/2011/05/katsuo-dashi-katsuo-kobu-dashi-bonito.html" target="_blank"><i>dashi</i></a><br />1/4 tsp <i>sake</i><br />1/4 tsp <a href="http://recipesfortom.blogspot.com/2011/05/rice-wine.html" target="_blank"><i>mirin</i></a><br />1/4 tsp soy sauce<br />1/4 tsp <a href="http://recipesfortom.blogspot.com/2013/01/shiokoji-salted-rice-malt.html" target="_blank"><i>shiokoji </i></a>salted rice malt<br />1 small knob ginger<br />2 tsp <i>katakuriko </i>potato starch + 2-3 tsp water<br /><br />Tiny handful <a href="http://recipesfortom.blogspot.com/2014/10/kaiware-daikon-daikon-radish-sprouts.html" target="_blank"><i>kaiware daikon</i></a> radish sprouts (14 g in photo)<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><b><Directions></b><br />1.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlKTm5kyg5OPK6dG_Q-jJki2Nql4iF6xZACDj9hbKNRPA6uzDNSKuLpTUKfOXpmGOSBq85mC7PyrYz4wOmSXdlLKWIlHTRZKJn6YWA6ZO3FY67re2nWZ7PVN7KhRllJxjQOFPozuZZVg/s1600/Renkon+no+ebi-hasami-yaki+p01_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlKTm5kyg5OPK6dG_Q-jJki2Nql4iF6xZACDj9hbKNRPA6uzDNSKuLpTUKfOXpmGOSBq85mC7PyrYz4wOmSXdlLKWIlHTRZKJn6YWA6ZO3FY67re2nWZ7PVN7KhRllJxjQOFPozuZZVg/s200/Renkon+no+ebi-hasami-yaki+p01_comp.jpg" width="200" /></a></div><br />Skin <i>renkon </i>lotus root slices, and soak in water for several minutes (add some rice vinegar if desired to maintain the pale color).<br />Chop shrimp, and remove roots of <i>kaiware daikon</i> sprouts.</div><div class="separator" style="clear: both; text-align: center;"></div><br />2.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2585hptHfQnonVQxlWTzPxjgWi4AS8qZN62spf6FaR9ndO5pkmxafrlT4G4hLx9JdMZTIOvZf1p2uGF6cHpwKOxjpyqUCIDztSuexYxYbHk5bbErJvxvXoEqICL2np29S1hxXrtyQwg/s1600/Renkon+no+ebi-hasami-yaki+p03_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2585hptHfQnonVQxlWTzPxjgWi4AS8qZN62spf6FaR9ndO5pkmxafrlT4G4hLx9JdMZTIOvZf1p2uGF6cHpwKOxjpyqUCIDztSuexYxYbHk5bbErJvxvXoEqICL2np29S1hxXrtyQwg/s200/Renkon+no+ebi-hasami-yaki+p03_comp.jpg" width="200" /></a></div><br />Add egg white and potato starch to shrimp, and mix well.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixuM6R9pxbbXsN_s6wThk-2BhC9XutmJHIF9z5uydc99uv4v5y2AQcplzV6H_xNBPdUFvaGq-kXgJfs_g0rj_8u2d2V626Dl5weln-qSvpuK3LnK3GvI1aQbVow87JgefSEt7QkSUZUA/s1600/Renkon+no+ebi-hasami-yaki+p04_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixuM6R9pxbbXsN_s6wThk-2BhC9XutmJHIF9z5uydc99uv4v5y2AQcplzV6H_xNBPdUFvaGq-kXgJfs_g0rj_8u2d2V626Dl5weln-qSvpuK3LnK3GvI1aQbVow87JgefSEt7QkSUZUA/s200/Renkon+no+ebi-hasami-yaki+p04_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div><br />3.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGSQXdZsk7J0caR9QRldRb35csuuwlKrjXogtz14Ay2D2KzLr74ecGAS_rE8Mm2eY8FA9hM1Dno44OkWGaT2yWYp90J5kZY8VBYN2s0tLgUF9yxb8vPN1qL7RNoX7xWPv8EFskBldkA/s1600/Renkon+no+ebi-hasami-yaki+p05_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGSQXdZsk7J0caR9QRldRb35csuuwlKrjXogtz14Ay2D2KzLr74ecGAS_rE8Mm2eY8FA9hM1Dno44OkWGaT2yWYp90J5kZY8VBYN2s0tLgUF9yxb8vPN1qL7RNoX7xWPv8EFskBldkA/s200/Renkon+no+ebi-hasami-yaki+p05_comp.jpg" width="200" /></a></div><br />Drain lotus root slices, and pat dry both sides.<br />Place lotus root slices in a single layer, and dust surface (one side only) with flour.<br />An uneven dusting is OK; too much flour would result in starchy texture at the end.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKI0m6BvhUoJ7AFBB-2OFx0Z0jD-jIs660U7E7zlzdf0n-4YrOqb3M8ogpHT1kEqDU5flq7hp7tkhvORvOzreMB0l-mV-mS1rc0e2je7ET3ECdtrl8k-FL16jU-l_XcUW35nK5h9s7GA/s1600/Renkon+no+ebi-hasami-yaki+p06_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKI0m6BvhUoJ7AFBB-2OFx0Z0jD-jIs660U7E7zlzdf0n-4YrOqb3M8ogpHT1kEqDU5flq7hp7tkhvORvOzreMB0l-mV-mS1rc0e2je7ET3ECdtrl8k-FL16jU-l_XcUW35nK5h9s7GA/s200/Renkon+no+ebi-hasami-yaki+p06_comp.jpg" width="200" /></a></div>Put shrimp mixture on 6 lotus root slices. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ5Dt8mxDqO75Y9UKsFBOjVUmCq0RBt7MAPwbGFotyZlTJAls3a_ReIgMyLD-7__xKgz1s3iH2owrNkDBQzlR8gbnqNEGUwDdu2C5E_CWOeLkj_bz7BncXduC_lhyphenhyphencm04Uh0AeqmdNjw/s1600/Renkon+no+ebi-hasami-yaki+p07_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ5Dt8mxDqO75Y9UKsFBOjVUmCq0RBt7MAPwbGFotyZlTJAls3a_ReIgMyLD-7__xKgz1s3iH2owrNkDBQzlR8gbnqNEGUwDdu2C5E_CWOeLkj_bz7BncXduC_lhyphenhyphencm04Uh0AeqmdNjw/s200/Renkon+no+ebi-hasami-yaki+p07_comp.jpg" width="200" /></a></div>Place the other slices on top, with flour-dusted side touching shrimp mixture of its counterpart.<br />Gently press each sandwich. </div><div class="separator" style="clear: both; text-align: center;"></div><br />4.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBuniyjgbzZsbMeUrIfz6_MQVH4mQjifxjhxYlyMHt-8xAf8AlyWmX398Q59IerHm3uBgsTcbj57IYmmuRxRKzisni-Gy4Xwzj3lCIxEzcwF-F9e_zORAjp16mpeu6rr9xEVVAr4okaw/s1600/Renkon+no+ebi-hasami-yaki+p08_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBuniyjgbzZsbMeUrIfz6_MQVH4mQjifxjhxYlyMHt-8xAf8AlyWmX398Q59IerHm3uBgsTcbj57IYmmuRxRKzisni-Gy4Xwzj3lCIxEzcwF-F9e_zORAjp16mpeu6rr9xEVVAr4okaw/s200/Renkon+no+ebi-hasami-yaki+p08_comp.jpg" width="200" /></a></div><br />Heat oil in frying pan; when hot, place sandwiches, cover, and cook at medium to medium low heat for a few minutes (lotus root becomes slightly translucent).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMij5Z_k3QVS9y-Xq0w3yEBKsiRuiGvYfPzLKeZn6CoNRKs3rNfbbC7RvrAkK4-Ip8yeyLz5n9BsnVQlacIjXcxuTK7RQgP_eO90RBdeBSTK30z0i7rvsnjxugmu-QiFWdHqIAz45XEg/s1600/Renkon+no+ebi-hasami-yaki+p09-2_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMij5Z_k3QVS9y-Xq0w3yEBKsiRuiGvYfPzLKeZn6CoNRKs3rNfbbC7RvrAkK4-Ip8yeyLz5n9BsnVQlacIjXcxuTK7RQgP_eO90RBdeBSTK30z0i7rvsnjxugmu-QiFWdHqIAz45XEg/s200/Renkon+no+ebi-hasami-yaki+p09-2_comp.jpg" width="200" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAd4nxVwM2NCKWESRh7tCpGB64zThBtuWtT-mkkgCiLYPtHfFPCxvvf7Q1tv1YNiIAhZYxavYMQ0xMfxAzmZRBRpz8kNuwRJ6PQcWsXkT5al6G66kmdd4fnteD_yOqEqUp2va1v4vWA/s1600/Renkon+no+ebi-hasami-yaki+p011_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAd4nxVwM2NCKWESRh7tCpGB64zThBtuWtT-mkkgCiLYPtHfFPCxvvf7Q1tv1YNiIAhZYxavYMQ0xMfxAzmZRBRpz8kNuwRJ6PQcWsXkT5al6G66kmdd4fnteD_yOqEqUp2va1v4vWA/s200/Renkon+no+ebi-hasami-yaki+p011_comp.jpg" width="200" /></a></div>Remove cover, flip, and cook until bottom becomes toasty. </div><div class="separator" style="clear: both; text-align: center;"></div><br />5.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Mx8RTl-bmS-hO3RyJBVfqNMMUZ_kguVOtFSOOkeiQzTomZElyqbFpOmKOaaup3XXcFdK64PfTEXvCoGnjY0LpAF7xQHtePFfFQmsm_ze62NQCJDPCfNTiX6nUW2UF1NRcxz_z-n4KA/s1600/Renkon+no+ebi-hasami-yaki+p013_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Mx8RTl-bmS-hO3RyJBVfqNMMUZ_kguVOtFSOOkeiQzTomZElyqbFpOmKOaaup3XXcFdK64PfTEXvCoGnjY0LpAF7xQHtePFfFQmsm_ze62NQCJDPCfNTiX6nUW2UF1NRcxz_z-n4KA/s200/Renkon+no+ebi-hasami-yaki+p013_comp.jpg" width="200" /></a></div><br />In the meantime, prepare <i>gin-an</i> sauce.<br />Grate ginger. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghC4yx1SpEZxs8-nuUOA0o53rJWWAKMqfJy3KKeT8Fy3L5KCEgabPPStSOgPlivNF_I-ve1hgLMVP6_7yaUyd7wzSO1cYn-vFPwEBu-h4RUafxA_1os3xTcAVGfc3JcbQxqQq80IdAVw/s1600/Renkon+no+ebi-hasami-yaki+p2_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghC4yx1SpEZxs8-nuUOA0o53rJWWAKMqfJy3KKeT8Fy3L5KCEgabPPStSOgPlivNF_I-ve1hgLMVP6_7yaUyd7wzSO1cYn-vFPwEBu-h4RUafxA_1os3xTcAVGfc3JcbQxqQq80IdAVw/s200/Renkon+no+ebi-hasami-yaki+p2_comp.jpg" width="200" /></a></div>Put <i>sake</i>, <i>mirin</i>, soy sauce and <i>shiokoji </i>into <i>dashi</i>, and bring to boil in microwave. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl91s8EAvocUW2PaLGiDWb7O5HZF_va2yV8WqpXN2HF79WXcoLeRcyxS2cM1ZJD-jL8evicRKgCo3JthXDoMm_IZcDICpvl40eIScGXCfTeWEceOP5lYR907mMdbKgV13-A7BUDbw3tQ/s1600/Renkon+no+ebi-hasami-yaki+p3_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl91s8EAvocUW2PaLGiDWb7O5HZF_va2yV8WqpXN2HF79WXcoLeRcyxS2cM1ZJD-jL8evicRKgCo3JthXDoMm_IZcDICpvl40eIScGXCfTeWEceOP5lYR907mMdbKgV13-A7BUDbw3tQ/s200/Renkon+no+ebi-hasami-yaki+p3_comp.jpg" width="200" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQVctHzZI27s9G4UpIlf_6c0qXa86G-eEo0q0U98y58DP0xk3IZK6H1T9sByP8RASqGAnGOD8gHqimAbIGIF6MVKmv4ZcGohvr9ljQXCuvLVuPT-uS5ygtR24OW8tBEsEzcu2u59fuw/s1600/Renkon+no+ebi-hasami-yaki+p5_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQVctHzZI27s9G4UpIlf_6c0qXa86G-eEo0q0U98y58DP0xk3IZK6H1T9sByP8RASqGAnGOD8gHqimAbIGIF6MVKmv4ZcGohvr9ljQXCuvLVuPT-uS5ygtR24OW8tBEsEzcu2u59fuw/s200/Renkon+no+ebi-hasami-yaki+p5_comp.jpg" width="200" /></a></div>Mix potato starch and water mixture once again, and pour a small amount into <i> dashi </i>mixture, mix well, microwave for 10-15 seconds. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bQ_HAfW9OSPVgNo4K46WtRXcZ81i2pg3Vz9btAN157GLcdqJq8JJ_3-Y3hZf6xyCblsKSVimESvZZB2P5NHlqCHMWKNv7Hav-PDVHFTYmJLp48VCM-rZMoVuwnUltrHgDmUsymIo7A/s1600/Renkon+no+ebi-hasami-yaki+p6_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bQ_HAfW9OSPVgNo4K46WtRXcZ81i2pg3Vz9btAN157GLcdqJq8JJ_3-Y3hZf6xyCblsKSVimESvZZB2P5NHlqCHMWKNv7Hav-PDVHFTYmJLp48VCM-rZMoVuwnUltrHgDmUsymIo7A/s200/Renkon+no+ebi-hasami-yaki+p6_comp.jpg" width="200" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AxLPK3J7q6MYKJg2xMN96ugvz1jBkC-f4EqaPaFwY3fEFQ6bSHM-cIWGAiyquWTxHBhwms2mCU4ChmsAHLK4HSg7rCh-DRtzgjlap2HTwQ0uY60afJh5kAMgj0zL3-WdF4c0IDdKmA/s1600/Renkon+no+ebi-hasami-yaki+p7_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AxLPK3J7q6MYKJg2xMN96ugvz1jBkC-f4EqaPaFwY3fEFQ6bSHM-cIWGAiyquWTxHBhwms2mCU4ChmsAHLK4HSg7rCh-DRtzgjlap2HTwQ0uY60afJh5kAMgj0zL3-WdF4c0IDdKmA/s200/Renkon+no+ebi-hasami-yaki+p7_comp.jpg" width="200" /></a></div>Repeat until desired thickness is achieved.<br />Maple syrup consistency or looser is recommended. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQoE0oMYA_Rrls5ZSjJx1xqhlj6BOu71pZ-Fdr9TumeVaHb94UGR1aCpOMtxY89VRaKyFMKFBj-7Lh43-Oa-MgCc1phY3dZ78UVUC9YFSU9fZpPWBwQ-ABkqtZcCSyBxcVzb2YQyiSg/s1600/Renkon+no+ebi-hasami-yaki+p8_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQoE0oMYA_Rrls5ZSjJx1xqhlj6BOu71pZ-Fdr9TumeVaHb94UGR1aCpOMtxY89VRaKyFMKFBj-7Lh43-Oa-MgCc1phY3dZ78UVUC9YFSU9fZpPWBwQ-ABkqtZcCSyBxcVzb2YQyiSg/s200/Renkon+no+ebi-hasami-yaki+p8_comp.jpg" width="200" /></a></div>Add juice from grated ginger, and mix well.<br /><i>Gin-an</i> sauce is ready.</div><div class="separator" style="clear: both; text-align: center;"></div><br />6.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeK6NYNrAHZtlJhfrgezD2ewGEy1ROFb6W-iqbRe1DTd1o5_F3cBqBJ4-MEj20X2Sisfjy43TFEb7FoRT041XunQWELZjl5_ZGGdK1KI5h33W7Ts72hGaKRy18CiAEQ6E0IiRD8E3XRw/s1600/Renkon+no+ebi-hasami-yaki+p9_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeK6NYNrAHZtlJhfrgezD2ewGEy1ROFb6W-iqbRe1DTd1o5_F3cBqBJ4-MEj20X2Sisfjy43TFEb7FoRT041XunQWELZjl5_ZGGdK1KI5h33W7Ts72hGaKRy18CiAEQ6E0IiRD8E3XRw/s200/Renkon+no+ebi-hasami-yaki+p9_comp.jpg" width="200" /></a></div><br />Plate sauteed lotus root sandwiches and <i>kaiware daikon </i>sprouts, and pour over <i>gin-an</i> sauce. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSeHApkhjnoPiHlHH0ig5sz4VcLh4NJnOmUjRAha8juChtRC61IEayWJc0WZc1bwdcjC3Yy85Rj3KYbw0hp9ICNmrPLgMlXPmaC34v7wx65lsr3a4ACxct-RaEPkzqimIhZI9ak4LzWg/s1600/Renkon+no+ebi-hasami-yaki+p10_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSeHApkhjnoPiHlHH0ig5sz4VcLh4NJnOmUjRAha8juChtRC61IEayWJc0WZc1bwdcjC3Yy85Rj3KYbw0hp9ICNmrPLgMlXPmaC34v7wx65lsr3a4ACxct-RaEPkzqimIhZI9ak4LzWg/s200/Renkon+no+ebi-hasami-yaki+p10_comp.jpg" width="200" /></a></div>Serve hot immediately. </div><div class="separator" style="clear: both; text-align: center;"></div><br /><b><Notes></b><br /><ul style="text-align: left;"><li>Instead of first cutting necessary portion of lotus root and then slicing, slicing enough rounds directly from a large lotus root section (and saving the rest) is recommended.</li><li>Thicker lotus root slices would require more cooking, which makes shrimp too firm. Slices 3-5 mm thick seem to work best for the recipe above.</li><li>Soaking lotus root slices in water is to prevent discoloration. Adding some rice or grain vinegar to water is very effective but optional, since discoloration is caused by polyphenol, an antioxidant.</li><li>For <i>gin-an</i> pale thickened <i>dashi </i>sauce, I usually use <a href="http://recipesfortom.blogspot.com/2011/05/shoyu-soy-sauce.html" target="_blank"><i>usukuchi </i>pale soy sauce</a> (96 mg sodium per 1/4 teaspoon) for a clearer salty note. I used reduced-sodium regular soy sauce (39 mg sodium per 1/4 teaspoon) for the above because saltiness is already present with shrimp itself. The difference is very minor (approx. 15 mg higher in sodium content per serving if using <i>usukuchi </i>soy sauce), and <i>usukuchi </i>soy sauce probably is better when serving this to people who prefer strong-flavored dishes or are not familiar with reduced-sodium diet.</li><li>The above nutrition figures are based on the assumption that half of <i>gin-an</i> sauce is consumed with lotus root, shrimp and <i>kaiware daikon</i> sprouts.</li><li><i>Gin-an</i> sauce is not something you eat or drink on its own, and whatever pools in plates or bowls after solids are gone is left untouched.</li><li>Any green vegetable (leafy or not) in season works as a great companion. It can be raw, blanched, steamed, grilled, or sauteed according to desired texture and taste. Just make sure it is not strongly flavored and is at room temperature or warmer, especially in cold seasons. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPvj775GRiA_Z_5M03_bqcIfDtiV0C7VHnq4Upm_h-eeqMLULZTo8LXSvwEYkoZMXQKusvfRLc9jacTtkBAVItPm_xilHm3uHKNbSrCr-xJ-bPE9i34WNI1UuNQIqO0HGDK7wKnx4OQ/s1600/Renkon+no+ebi+hasamiage%252C+shishito+no+tenpura_comp.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPvj775GRiA_Z_5M03_bqcIfDtiV0C7VHnq4Upm_h-eeqMLULZTo8LXSvwEYkoZMXQKusvfRLc9jacTtkBAVItPm_xilHm3uHKNbSrCr-xJ-bPE9i34WNI1UuNQIqO0HGDK7wKnx4OQ/s200/Renkon+no+ebi+hasamiage%252C+shishito+no+tenpura_comp.jpg" width="200" /></a></div></li><li>Lotus root shrimp sandwiches are very tasty when made into tempura (photo at right; accompanied by <a href="http://recipesfortom.blogspot.com/2013/10/shishito-sweet-pepper-fushimi-togarashi.html" target="_blank"><i>shishito </i></a>tempura).</li><li>Aside from shrimp, (ground) chicken is also commonly made into lotus root sandwiches.<br /> </li></ul></div><div class="separator" style="clear: both; text-align: center;"></div><br /></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-212925204038825012018-05-05T05:00:00.000-07:002019-03-23T17:37:01.167-07:00Enbunkei / salt meters<div dir="ltr" style="text-align: left;" trbidi="on"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNZdpfF5YsNhRIolySxq4P0ETQAlXaJSFLDpuulDbBB59K59sDHZePL3iILogvVMhVfm_fRFl1oYzKzjFrXfLL_dx64r6xT7cDUC1EBVpbRLv6breWuSZyX8-4F-qTlL6i004iJ33lA/s1600/Sodium+checkers_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="922" data-original-width="617" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNZdpfF5YsNhRIolySxq4P0ETQAlXaJSFLDpuulDbBB59K59sDHZePL3iILogvVMhVfm_fRFl1oYzKzjFrXfLL_dx64r6xT7cDUC1EBVpbRLv6breWuSZyX8-4F-qTlL6i004iJ33lA/s400/Sodium+checkers_comp.jpg" width="267" /></a>Here are some very useful tools for a reduced-sodium diet. Aside from measuring spoons and cups and a scale, <i>enbunkei </i>(塩分計) salt meters to check sodium content of food become extremely handy and necessary to come up with best estimates of how much sodium is going into your body. A number of Japanese dishes are accompanied by broth that is not necessarily consumed, so knowing the sodium content of ingredients is often not enough, and measuring what is consumed (or what is left behind) really helps.<br /><br />Some salt meters are as simple as indicating low, appropriate and high ranges in color codes, and some also give a percentage. I have one in a thick pen shape by <a href="http://www.s-eishin.co.jp/p6.html" target="_blank">Eishin </a>(right) and one by <a href="http://www.atago-usa.com/Conductivity/PAL-EASY-SALT-Pocket-Salt-Meter-p673.html" target="_blank">Atago </a>(left) that looks like a fat compact remote control. The Eishin model gives sodium level to one decimal place, whereas the Atago model gives it to two decimal places. Both models (and most salt meters sold in Japan, I suppose) display sodium content as a table-salt converted level. For example, when a salt meter shows 0.9%, an item with a weight of 85 g (approx. 3 oz) contains 301 mg sodium (0.9 [%] x 85 [g] / 100 x 1000 / 2.54). <br /><a name='more'></a><br />Among compact salt meters (10,000 yen or US$100 or less in Japan), higher-priced models are naturally more precise, and can also check salt level of solids or items with thick consistency, such as pickles, by dicing/pureeing and diluting them. I bought my Eishin model for around 6,000 yen and Atago model for 10,000 yen from Japan.<br /><br />The salt level of human body fluid is said to be 0.85% (0.9%), much like normal saline solution, and it is supposed to be the level where people in general start to find food tasty (for saltiness). In my understanding, people's sense of taste is acquired through experience, and those who have become accustomed to eating food containing higher sodium are likely to find food with a salt level under 0.9% not tasty. By the same token, people can train themselves to adjust their sense of taste and gradually shift their preferred salt level range downward.<br /><br /></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-56200357438273002132018-05-03T05:00:00.000-07:002019-03-23T17:37:01.571-07:00Arugura to biitsu, kurumi no sarada, zakuro doresshingu / arugula, beet and walnut salad, with pomegranate dressing<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">Nutty arugula paired with toasty walnuts, earthy sweet and juicy baked beets, and sweet yet punchy kumquats. A simple dressing made with pomegranate molasses binds these elements amazingly well.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDuEcj1WNDVtuePLYIldeope6xgBjeCCVlwhZpeTeiDurSyxcS7Dy1LxwVTpazAgViKxSPP9IuAEYGZvboQYxhVnGtAMoD9FDZZ-hlffJpGPseVNnlvksI3csHDdRGfkoH3TZ9AdyiAA/s1600/Argula+and+beet+salad+2_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDuEcj1WNDVtuePLYIldeope6xgBjeCCVlwhZpeTeiDurSyxcS7Dy1LxwVTpazAgViKxSPP9IuAEYGZvboQYxhVnGtAMoD9FDZZ-hlffJpGPseVNnlvksI3csHDdRGfkoH3TZ9AdyiAA/s400/Argula+and+beet+salad+2_comp.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /></div><div class="separator" style="clear: both; text-align: center;"></div><span style="color: #666666;"></span><span style="color: #666666;">1/2 of recipe:</span><br /><span style="color: #666666;">162 calories; 3.7 g protein; 12.6 g fat; 14.0 g carbohydrate; 10.0 g net carbs; 66 mg sodium; 0 mg cholesterol; 4.0 g fiber; </span><span style="color: #666666;"><span style="color: #666666;">497 mg </span>potassium </span><br /><a name='more'></a><br /><br /><b><Ingredients></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHN-jxrSzCHKMxGhN2tZhCgrzcRE3Upx0y6HN3vwI-cJfeYpiEmsaUJUXctv5PmyI0qGA05zAKtnxPw3pQ01nGdFXP9bq_WvMit_XxRP5ohl0gi4genpkYDzIDfz3ZwEavnuqmuENlTg/s1600/Argula+and+beet+salad+ingredients_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHN-jxrSzCHKMxGhN2tZhCgrzcRE3Upx0y6HN3vwI-cJfeYpiEmsaUJUXctv5PmyI0qGA05zAKtnxPw3pQ01nGdFXP9bq_WvMit_XxRP5ohl0gi4genpkYDzIDfz3ZwEavnuqmuENlTg/s200/Argula+and+beet+salad+ingredients_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div>Large handful (70-100 g) arugula<br />1-2 (approx. 100-150 g raw) beets (116 g baked in photo)<br />3-4 <i>kinkan </i>kumquats (4 kumquats, 21 g in photo)<br />Small handful (25-30 g) walnuts (30 g in photo)<br /><br /><u>For dressing</u><br />1 tsp pomegranate molasses<br />1/2 tsp olive oil<br />1/2 tsp flaxseed oil<br />1/2 tsp <i><a href="http://recipesfortom.blogspot.com/2013/01/shiokoji-salted-rice-malt.html" target="_blank">shiokoji</a> </i>salted rice malt<br />Black pepper<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><b><Directions></b><br />1.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_d7eAK0JAgDuwc-yGQ8yN1ufSKXzHWn4C1ujY0Cp61UGI2rpFYLW3VFSV8-RNkdKJJrIKz39P5Xv65m-NNApNoUhK-yY8Qso3vjvlbGySrrboQSVBJsFJFJ3XQGC5RgrLMu-OLMuIpw/s1600/Argula+and+beet+salad+p3_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_d7eAK0JAgDuwc-yGQ8yN1ufSKXzHWn4C1ujY0Cp61UGI2rpFYLW3VFSV8-RNkdKJJrIKz39P5Xv65m-NNApNoUhK-yY8Qso3vjvlbGySrrboQSVBJsFJFJ3XQGC5RgrLMu-OLMuIpw/s200/Argula+and+beet+salad+p3_comp.jpg" width="200" /></a></div><br />Dry toast walnuts.</div><div class="separator" style="clear: both; text-align: center;"></div><br />2. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5eSG8KWtc6Wytw5o52LIGQhTihR-Vh1cxTwV2G_7xYtoylUmzxn4VLIQkOkSqHOwPL0QBTIIPUyVtq0r8MzxNHKwJMeGhtJZFixWfyuUIKEW-iiw0r-5gf9HS5gvWzB1FsYCUl6c9gg/s1600/Argula+and+beet+salad+p2_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5eSG8KWtc6Wytw5o52LIGQhTihR-Vh1cxTwV2G_7xYtoylUmzxn4VLIQkOkSqHOwPL0QBTIIPUyVtq0r8MzxNHKwJMeGhtJZFixWfyuUIKEW-iiw0r-5gf9HS5gvWzB1FsYCUl6c9gg/s200/Argula+and+beet+salad+p2_comp.jpg" width="200" /></a></div><br />Meanwhile, mix all ingredients for dressing. </div><div class="separator" style="clear: both; text-align: center;"></div><br />3.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsrtPLNytWbZRQXOlfoFLT_u9mxATMn92bGwy0wqk5F6C6_oe_VHKkfx__9GVpAmXbhOOjQKZiw9JgcPOjyy0ovTWIthMeLBempxJVlLPsRcN6QPFaMYcPx9eBChGV3V8kzrHDUYhuA/s1600/Argula+and+beet+salad+p4_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsrtPLNytWbZRQXOlfoFLT_u9mxATMn92bGwy0wqk5F6C6_oe_VHKkfx__9GVpAmXbhOOjQKZiw9JgcPOjyy0ovTWIthMeLBempxJVlLPsRcN6QPFaMYcPx9eBChGV3V8kzrHDUYhuA/s200/Argula+and+beet+salad+p4_comp.jpg" width="200" /></a></div><br />Chop walnuts, and slice kumquats (remove seeds). </div><div class="separator" style="clear: both; text-align: center;"></div><br />4.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Ipa22WABcZQr44t9umrypnBGJOi7LxqTeAJb_IVsVFJXZjXP2l94DTsEyHVJ8v0FlQZ2fenV1Zm8R8qHRpYyBDB6l7qi-eHxEQlKGJQxMO06Kx6DhX9iyBzgNECFdNMixnrTHnQGTg/s1600/Argula+and+beet+salad+p5_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Ipa22WABcZQr44t9umrypnBGJOi7LxqTeAJb_IVsVFJXZjXP2l94DTsEyHVJ8v0FlQZ2fenV1Zm8R8qHRpYyBDB6l7qi-eHxEQlKGJQxMO06Kx6DhX9iyBzgNECFdNMixnrTHnQGTg/s200/Argula+and+beet+salad+p5_comp.jpg" width="200" /></a></div><br />Skin and cut beets, and mix with arugula, walnuts and kumquats. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYXL_mZbiYm1PppBQFj-VFmsd3ynxLYVtpRJrE041_t50qhBe-TyYevWY4VnaCrY-10RSA6gM8DSL74NmA3oksotMCMvsnVg2ulwfp1r8N51iWpXhX41Uw0MjQ27WN9IpeEyNvDq55A/s1600/Argula+and+beet+salad+p6_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYXL_mZbiYm1PppBQFj-VFmsd3ynxLYVtpRJrE041_t50qhBe-TyYevWY4VnaCrY-10RSA6gM8DSL74NmA3oksotMCMvsnVg2ulwfp1r8N51iWpXhX41Uw0MjQ27WN9IpeEyNvDq55A/s200/Argula+and+beet+salad+p6_comp.jpg" width="200" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEQq6S_uzfFTTCwHeIhseSHfqr8dHZKX9AU84O7vk_4irQV1IVQwNv7WFW2MCcZLhMADKzRa2rZHwkFch1q9SaKNPhMswx2EjNs4oSIeddWdjVCAUKz-zD6wXlEnNt13aWDidH8A82ag/s1600/Argula+and+beet+salad+p7_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEQq6S_uzfFTTCwHeIhseSHfqr8dHZKX9AU84O7vk_4irQV1IVQwNv7WFW2MCcZLhMADKzRa2rZHwkFch1q9SaKNPhMswx2EjNs4oSIeddWdjVCAUKz-zD6wXlEnNt13aWDidH8A82ag/s200/Argula+and+beet+salad+p7_comp.jpg" width="200" /></a></div>Plate vegetable mixture, and drizzle over dressing. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAlH4v5qfXJ4sYKdwKud_vTL-IMsEHl1hyphenhyphendWqDCSMvyg-cxPwhZOtNAFPdhA0bJjIK5xPvr6mHK94d1JZ380P57d2zkyCgsUAXKp8_umfleN96W2u_gHZb-pugfvpnuMHNUiGPlmG_g/s1600/Argula+and+beet+salad+p8_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAlH4v5qfXJ4sYKdwKud_vTL-IMsEHl1hyphenhyphendWqDCSMvyg-cxPwhZOtNAFPdhA0bJjIK5xPvr6mHK94d1JZ380P57d2zkyCgsUAXKp8_umfleN96W2u_gHZb-pugfvpnuMHNUiGPlmG_g/s200/Argula+and+beet+salad+p8_comp.jpg" width="200" /></a></div>Grind more black pepper to taste. Ready to serve. </div><div class="separator" style="clear: both; text-align: center;"></div><br /><b><Notes></b><br /><ul style="text-align: left;"><li>The amount of dressing above is just enough to accentuate main ingredients, and is likely to be too little to "pour" over vegetables.</li><li>Make sure to eliminate water after washing arugula. Extra moisture would result in rather bland taste due to the small amount of dressing. No salad spinner? Wrap leaves in a large kitchen cloth and swing it! <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQwjrxVMDvUtFdtNAD2kLVffVsRkXXbWR98y8DN5JgkDJzP_pWPBLoP2booUakc9YCLwXhTjcXgY4IB1orkCS-0GvTbT-1g-btPNd8kffflVJYc7DIpCbccMb7ysJuYsh-JnufAVWGVg/s1600/Baby+leaves%252C+beet%252C+avocado+salad+Tom_comp.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQwjrxVMDvUtFdtNAD2kLVffVsRkXXbWR98y8DN5JgkDJzP_pWPBLoP2booUakc9YCLwXhTjcXgY4IB1orkCS-0GvTbT-1g-btPNd8kffflVJYc7DIpCbccMb7ysJuYsh-JnufAVWGVg/s200/Baby+leaves%252C+beet%252C+avocado+salad+Tom_comp.jpg" width="200" /></a></div></li><li>This salad is very tasty with other baby greens. Avocado is a nice addition, too (photo at right).</li><li>Flaxseed oil (in bottle) is usually available at the supplement section of grocery stores in the US.</li><li>If flaxseed oil is not at hand, double the amount of olive oil. Light sesame oil is also nice.</li><li><i>Shiokoji </i>salted rice malt is a salt substitute. If not available, use a pinch of salt.</li><li>Pomegranate molasses is widely available at Middle Eastern grocery sections or shops. If not available, balsamic vinegar is a good substitute, although not as fruity as pomegranate molasses.</li></ul></div><div class="separator" style="clear: both; text-align: center;"></div><br /></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-60719825732343197682018-05-01T05:00:00.000-07:002019-03-23T17:37:01.975-07:00Abokado to tomato no sotee / sauteed avocado and tomato<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">When one more filling yet not too heavy dish is wanted, this quick saute with avocado and tomato is a great addition that also offers an invigorating punch thanks to ground black pepper and lemon juice. Better yet, this is virtually sodium free. Select a ripe avocado and a ripe yet still firm tomato for the best contrast in texture.<br />Adapted from Chinami Hamauchi's ”<i><a href="http://books.bunka.ac.jp/np/isbn/9784579211364/" target="_blank">Enbun 1/2 demo Konna ni Oishii!</a></i> [Delicious at Half Sodium Content]," in which only avocado is used.<br /><span id="goog_965493041"></span><span id="goog_965493042"></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzCoI_MjVrxWjjoO0zcMJcAzm4s5aXjz8H8pQscmaY4y0_5ZoM7w9yO_MYtlvZCl0YM08WhATakJbSMX61733B66SWWW9exdbyiuOlm-UZRBB5BMjfeb4eYeex-1J2lwRPiXHI4I5UTg/s1600/Abocado+to+tomato+no+sotee_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzCoI_MjVrxWjjoO0zcMJcAzm4s5aXjz8H8pQscmaY4y0_5ZoM7w9yO_MYtlvZCl0YM08WhATakJbSMX61733B66SWWW9exdbyiuOlm-UZRBB5BMjfeb4eYeex-1J2lwRPiXHI4I5UTg/s400/Abocado+to+tomato+no+sotee_comp.jpg" width="400" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div><br /><span style="color: #666666;">1/2 of recipe: </span><br /><span style="color: #666666;">117 calories; 1.6 g protein; 11.2 g fat; 5.0 g carbohydrate; 1.8 g net carbs; 5 mg sodium; 0 mg cholesterol; 3.2 g fiber; </span><span style="color: #666666;"><span style="color: #666666;">458 mg </span>potassium </span><br /><a name='more'></a><br /><br /><b><Ingredients></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18a5dAdnu_5p-W-Gc-9xOh5W_MjPVzwZqD67R8nlEMFtNPi0EczU04Euuw89AJ-lEevO4BxRpD45MhyphenhyphenJZfqUpyZbylst5nT9DT6KrbslVNmVf4oOtyedD5GSeKROh8Xa625r8vDzk4g/s1600/Abocado+to+tomato+no+sotee+ingredients_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18a5dAdnu_5p-W-Gc-9xOh5W_MjPVzwZqD67R8nlEMFtNPi0EczU04Euuw89AJ-lEevO4BxRpD45MhyphenhyphenJZfqUpyZbylst5nT9DT6KrbslVNmVf4oOtyedD5GSeKROh8Xa625r8vDzk4g/s200/Abocado+to+tomato+no+sotee+ingredients_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div>1 avocado (154 g in photo; 109 g when skin and seed removed)<br />1 small or medium tomato (68 g in photo)<br />Lemon wedges or slices (1/8-1/4 small lemon is enough)<br />Black pepper (not in photo)<br />1/2 tsp sesame oil (not in photo)<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><b><Directions></b><br />1.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSd0EGY6nIc_IMPIi_TBSFcG3Yt4uYg7xJC5jVPnsYfN-fsJoZ1HtC2hSR0rC8kZtukKrflZ-yljhVmLTp4UdUaePLtofHG7ssLOc8Q-g5aLh8xxQI-Paejkovf9KSOL0Vm2GDqa9-Lw/s1600/Abocado+to+tomato+no+sotee+p1_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSd0EGY6nIc_IMPIi_TBSFcG3Yt4uYg7xJC5jVPnsYfN-fsJoZ1HtC2hSR0rC8kZtukKrflZ-yljhVmLTp4UdUaePLtofHG7ssLOc8Q-g5aLh8xxQI-Paejkovf9KSOL0Vm2GDqa9-Lw/s200/Abocado+to+tomato+no+sotee+p1_comp.jpg" width="200" /></a></div><br />Skin and seed avocado, and dice.<br />Peel skin of tomato, and dice.<br />Slice or cut lemon, as desired.</div><div class="separator" style="clear: both; text-align: center;"></div><br />2.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKrEtYmdDaNptsnmPoL2y425geMIZBppiOTHvrqqKbl1GRWy0CDRCpnxiQT1BjwmOPdkn47G1YZNDkow4t0eZLyo8EgoMrQmC8t8qrMfmv9RSc1MefucwB_5jAkCWXLQ3RVL4p90AJUg/s1600/Abocado+to+tomato+no+sotee+p2_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKrEtYmdDaNptsnmPoL2y425geMIZBppiOTHvrqqKbl1GRWy0CDRCpnxiQT1BjwmOPdkn47G1YZNDkow4t0eZLyo8EgoMrQmC8t8qrMfmv9RSc1MefucwB_5jAkCWXLQ3RVL4p90AJUg/s200/Abocado+to+tomato+no+sotee+p2_comp.jpg" width="200" /></a></div><br />Heat sesame oil, and saute avocado on medium or medium high heat for 1 minute or so. </div><div class="separator" style="clear: both; text-align: center;"></div><br />3.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_g7I8hIOWY7mtjduTpMmqcJBHh4NqNj0W8Y_m0NkGNX9MpMClq-ZTNSEFjugvob7ymGHbDCcaLwG-h1b8AIdE9kmhOsIIY_TeCrByfLSUIELuaHAsrNPD-zKTb442bjyLnHDI7gy8A/s1600/Abocado+to+tomato+no+sotee+p3_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_g7I8hIOWY7mtjduTpMmqcJBHh4NqNj0W8Y_m0NkGNX9MpMClq-ZTNSEFjugvob7ymGHbDCcaLwG-h1b8AIdE9kmhOsIIY_TeCrByfLSUIELuaHAsrNPD-zKTb442bjyLnHDI7gy8A/s200/Abocado+to+tomato+no+sotee+p3_comp.jpg" width="200" /></a></div><br />When heated through, add tomato, and heat it through. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-dPDDed0jD-9uyxA21BrSfOK8_A6XJTv62Vt2x8IdwyZ-cl54-bVKyUjGVGEzijyBMzUcvP6tEt6rZXWf2u4Dt9oS12hzN9VVzBCLzHAlS0tgYHNb0jfax2_9J5V9e4EkCtxY18W2g/s1600/Abocado+to+tomato+no+sotee+p4_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-dPDDed0jD-9uyxA21BrSfOK8_A6XJTv62Vt2x8IdwyZ-cl54-bVKyUjGVGEzijyBMzUcvP6tEt6rZXWf2u4Dt9oS12hzN9VVzBCLzHAlS0tgYHNb0jfax2_9J5V9e4EkCtxY18W2g/s200/Abocado+to+tomato+no+sotee+p4_comp.jpg" width="200" /></a></div>Add black pepper, and mix. </div><div class="separator" style="clear: both; text-align: center;"></div><br />4.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRUUpp6xMCTtLF5QIwN7sw4QFZKGmj1oCJJ7Q1KrN24DWPFTWVYpZqqGR1JRAkO-GIwkjnFKOQlJ6gZAa1hbR7KPMNw02xI2rkT4y7upQpEY1Msw0iWFdq-lsjTckme1hU5d_vmSNEPA/s1600/Abocado+to+tomato+no+sotee_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRUUpp6xMCTtLF5QIwN7sw4QFZKGmj1oCJJ7Q1KrN24DWPFTWVYpZqqGR1JRAkO-GIwkjnFKOQlJ6gZAa1hbR7KPMNw02xI2rkT4y7upQpEY1Msw0iWFdq-lsjTckme1hU5d_vmSNEPA/s200/Abocado+to+tomato+no+sotee_comp.jpg" width="200" /></a></div><br />Immediately serve hot with lemon wedges or slices.<br />Squeeze lemon juice before eating. </div><div class="separator" style="clear: both; text-align: center;"></div><br /><b><Notes></b><br /><ul style="text-align: left;"><li>If tomato is soft or has lots of juice, it tends to become like tomato sauce when cooked. Adding only solids (no tomato juice) helps to some degree.</li><li>Peeling skin of tomato is optional, especially when skin is soft. </li></ul></div><div class="separator" style="clear: both; text-align: center;"></div><br /></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-12545222940381263972018-04-28T05:00:00.000-07:002019-03-23T17:37:02.377-07:00Kyabetsu to hakusai no sakura ebi iri ohitashi / cabbage and napa cabbage in light broth with dried shrimp<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">The soft green color of cabbage and napa cabbage makes a nice contrast with the pretty pink of <i>sakura ebi</i>. Both vegetables are microwaved for quick preparation, which also minimizes loss of vitamins into water when boiling them. This side dish has a gentle sweet aftertaste with a hint of clear saltiness, and goes well with dishes that have strong flavor or are prepared with oil.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJzUDvrBiMmGiwooYvJ7XtWXiM2BblfDs37C4YEWa7bFnN7MH4kqGzFWRS9MfAR6init3y3SG6kNrpyfrKt1hEupHXBZSM5DWIgN3djgoDfeGgLU6THeCOVhPmdSWWt2vh6a_yK518g/s1600/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJzUDvrBiMmGiwooYvJ7XtWXiM2BblfDs37C4YEWa7bFnN7MH4kqGzFWRS9MfAR6init3y3SG6kNrpyfrKt1hEupHXBZSM5DWIgN3djgoDfeGgLU6THeCOVhPmdSWWt2vh6a_yK518g/s400/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi_comp.jpg" width="400" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"></div><span style="color: #666666;"><br /></span><span style="color: #666666;">1/2 of recipe: 19 calories; 1.7 g protein; 0.4 g fat; 3.4 g carbohydrate; 2.3 g net carbs; 119 mg sodium; 9 mg cholesterol; 1.1 g fiber; </span><span style="color: #666666;"><span style="color: #666666;">183 mg </span>potassium </span><br /><a name='more'></a><br /><br /><b><Ingredients></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9vOQUmn82tv6SLUwyoEr4LO4C9kLYrzz49F5fFq-5pFmZHbzM2_pSRksujw5HcfXuV6UofFecI6qKps8TZ44SPBGXJF0G26FAW71w5jDsB6mgswt2DLuN0UovqmRXlUtBi0WLSh8Ow/s1600/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+ingredients_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9vOQUmn82tv6SLUwyoEr4LO4C9kLYrzz49F5fFq-5pFmZHbzM2_pSRksujw5HcfXuV6UofFecI6qKps8TZ44SPBGXJF0G26FAW71w5jDsB6mgswt2DLuN0UovqmRXlUtBi0WLSh8Ow/s200/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+ingredients_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div>Approx. 100 g cabbage (2 leaves, 91 g in photo)<br />Approx. 50 g <i><a href="http://recipesfortom.blogspot.com/2013/02/hakusai-napa-cabbage.html" target="_blank">hakusai</a> </i>napa cabbage (2 leaves, 54 g in photo)<br />2.5 g <a href="http://recipesfortom.blogspot.com/2011/05/dried-shrimp.html" target="_blank"><i>sakura ebi</i></a> dried shrimp<br /><br /><u>For <i>ohitashi </i>light broth marinade</u><br />150 cc <a href="http://recipesfortom.blogspot.com/2011/05/katsuo-dashi-katsuo-kobu-dashi-bonito.html" target="_blank"><i>dashi</i></a><br />3/4 tsp <a href="http://recipesfortom.blogspot.com/2011/05/shoyu-soy-sauce.html" target="_blank"><i>usukuchi </i>pale soy sauce</a></div><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><b><Directions></b><br />1.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8eANMe0mEUUg1WG2TxVec8ddO0Zto9DZ7PwSwa4hZkk4iRkKbhDKadeNDMn90-XKJuZgzwLjdX2kQ2SzYHOP6Q1w5uBK2eFhukFJDhyphenhyphenTk3Hd_kFmaI8rF4MtcA6j-UuWXPiYhFpXfLw/s1600/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p2_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8eANMe0mEUUg1WG2TxVec8ddO0Zto9DZ7PwSwa4hZkk4iRkKbhDKadeNDMn90-XKJuZgzwLjdX2kQ2SzYHOP6Q1w5uBK2eFhukFJDhyphenhyphenTk3Hd_kFmaI8rF4MtcA6j-UuWXPiYhFpXfLw/s200/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p2_comp.jpg" width="200" /></a></div><br />Cut cabbage and <i>hakusai </i>napa cabbage into 3-4 cm squares.</div><div class="separator" style="clear: both; text-align: center;"></div><br />2.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOkQcej_NBaVPoyu0utyiPt9WQ_wAlvtikpMLx5WzEUCA1F7qrbdVjQ-NJs8V9lkX4ImPD774eZP6-IxeXzqzFRrirdhw_M0JLYIgWYXNxW7bZ2w8pRF7ghlc14cyjEP9MP-4VyRPGtw/s1600/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p3-0_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOkQcej_NBaVPoyu0utyiPt9WQ_wAlvtikpMLx5WzEUCA1F7qrbdVjQ-NJs8V9lkX4ImPD774eZP6-IxeXzqzFRrirdhw_M0JLYIgWYXNxW7bZ2w8pRF7ghlc14cyjEP9MP-4VyRPGtw/s200/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p3-0_comp.jpg" width="200" /></a></div><br />In a microwaveable container, place cabbage, cover, and microwave for 1 minute. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnZysFRax6-tWBX_iPcsVidloU61UUnf2T7zQZG093vk8fe20jAg7-ObNBLoCfWGzK03ogR8zYAueyJrUeLDQ5peX-5tGqzBOH6UkCHbEMWpveBMYj4xBN6i5vgmpMbaLSlmXWy69zRw/s1600/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p3-1_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnZysFRax6-tWBX_iPcsVidloU61UUnf2T7zQZG093vk8fe20jAg7-ObNBLoCfWGzK03ogR8zYAueyJrUeLDQ5peX-5tGqzBOH6UkCHbEMWpveBMYj4xBN6i5vgmpMbaLSlmXWy69zRw/s200/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p3-1_comp.jpg" width="200" /></a></div>At the same time, microwave <i>sakura ebi</i> without cover until toasty, removing after 20-30 seconds (when <i>sakura ebi</i> become toasty). <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPlAxXoewBYgaSruIEfzvc2z47IKdPw38TDNdyS6n6aPf3nOtPXKWqq79RxKi6VgsSXvvaWzLuMRMNlmInaoa3JBVBQJzQQyTCAjpe0qypeVnTKH2WBmPvxOv16WgCHLhmT1sZXiJfrQ/s1600/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p3-2_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPlAxXoewBYgaSruIEfzvc2z47IKdPw38TDNdyS6n6aPf3nOtPXKWqq79RxKi6VgsSXvvaWzLuMRMNlmInaoa3JBVBQJzQQyTCAjpe0qypeVnTKH2WBmPvxOv16WgCHLhmT1sZXiJfrQ/s200/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p3-2_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div><br />3.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuXUsn78jtcrmr-fywn3AltMHosz9rTm7-1pl2JaE-27nGel9HkW9HpP7reU2PEcfNXdg0-A-B2-YzM5-zb-UIEB9XYoeV75vV0Lecn41wAeZ70uLmtEEbINatGLymB4TqgWKXNDzXHg/s1600/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p4_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuXUsn78jtcrmr-fywn3AltMHosz9rTm7-1pl2JaE-27nGel9HkW9HpP7reU2PEcfNXdg0-A-B2-YzM5-zb-UIEB9XYoeV75vV0Lecn41wAeZ70uLmtEEbINatGLymB4TqgWKXNDzXHg/s200/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p4_comp.jpg" width="200" /></a></div><br />Put <i>hakusai </i>on top of cabbage, cover, and microwave for another 1 minute or so until green part of both vegetables become brighter and white part becomes somewhat translucent.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0mikezDEdjca_6mUnuJ5lWErfordpsp2gJGXDQGfcH8-ULJyMp5voMOGVy-mYGBYfLNFiT2QHD9dgdVnOgWFAd6QbByiaAmkIcAX8P4xgjNg_E0UabL0t_i93QTsglq0trRnIZLB6w/s1600/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p6_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0mikezDEdjca_6mUnuJ5lWErfordpsp2gJGXDQGfcH8-ULJyMp5voMOGVy-mYGBYfLNFiT2QHD9dgdVnOgWFAd6QbByiaAmkIcAX8P4xgjNg_E0UabL0t_i93QTsglq0trRnIZLB6w/s200/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p6_comp.jpg" width="200" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpDXKcE-QqnrNzzpzGmcj4DC3a_nywb_eNVJpkMMYxuGx0ZY-N6Lkev0gKRz1qjvoLBRA8QIv6xObhyphenhyphenuRJF1JyuL46-7h8I2V-zW-u83WXlErGOeAZuZYNIPIK46hDVfw8MwJ5p_jioA/s1600/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p8_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpDXKcE-QqnrNzzpzGmcj4DC3a_nywb_eNVJpkMMYxuGx0ZY-N6Lkev0gKRz1qjvoLBRA8QIv6xObhyphenhyphenuRJF1JyuL46-7h8I2V-zW-u83WXlErGOeAZuZYNIPIK46hDVfw8MwJ5p_jioA/s200/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p8_comp.jpg" width="200" /></a></div></div>Remove cover, and let cool.<br />(Transfer to <a href="http://recipesfortom.blogspot.com/2011/10/zaru-strainers.html" target="_blank"><i>zaru </i></a>strainer, colander or tray to cool, if in a hurry). <br /><div class="separator" style="clear: both; text-align: center;"></div><br />4.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZNVMgCQ80yDJYn-c5YtpZOhCJx1cl1LXamJJbSJAjkVnAOka_N5DlbFazFFANkGMPE5ZCdFyC8rw2t_sP_HpsQZZ7PHWvcrF7qLSiAVa1YkofDJTlA6EGCh7flEtwAVY3u5yFJws9yw/s1600/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p1_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZNVMgCQ80yDJYn-c5YtpZOhCJx1cl1LXamJJbSJAjkVnAOka_N5DlbFazFFANkGMPE5ZCdFyC8rw2t_sP_HpsQZZ7PHWvcrF7qLSiAVa1YkofDJTlA6EGCh7flEtwAVY3u5yFJws9yw/s200/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p1_comp.jpg" width="200" /></a></div><br />Meanwhile, add <i>usukuchi </i>pale soy sauce to <i>dashi</i>, and mix.<br />Cool the mixture<i> </i>to at least room temperature, if necessary. </div><div class="separator" style="clear: both; text-align: center;"></div><br />5.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_dAeyY-ikQ8QN1E8BZIptbpUDSWkCIt-UwffKyrkh9ASrLkLUo8PBD9rdoRpqKMsqEunnNmmKdOjCILX95ioeAQsmTkz-_7mQ496u9UeiMRlIzy17VRDp7dQMM5rs4bZiu6AowLaFYw/s1600/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p9_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_dAeyY-ikQ8QN1E8BZIptbpUDSWkCIt-UwffKyrkh9ASrLkLUo8PBD9rdoRpqKMsqEunnNmmKdOjCILX95ioeAQsmTkz-_7mQ496u9UeiMRlIzy17VRDp7dQMM5rs4bZiu6AowLaFYw/s200/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p9_comp.jpg" width="200" /></a></div><br />When cabbage and <i>hakusai </i>are cool (at least to room temperature), squeeze out excess moisture, and put in <i>dashi </i>+ soy sauce mixture. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7Rm_T1M617x64_7co-VPgAfUewYfzr-WucM3-f2dGQ_Z978HzRGF5VTF5icXM8rx3ohst6nNtAU0h52APKPkCukkkXBJPoEtnOvgBGgAZez1VWEne6ypskxi8HnIopdWO3Hkwnwprg/s1600/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p10_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7Rm_T1M617x64_7co-VPgAfUewYfzr-WucM3-f2dGQ_Z978HzRGF5VTF5icXM8rx3ohst6nNtAU0h52APKPkCukkkXBJPoEtnOvgBGgAZez1VWEne6ypskxi8HnIopdWO3Hkwnwprg/s200/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p10_comp.jpg" width="200" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZXlpDI8rvgcTT59NfPuCsR2_l7RY9p_vrgdN3qeF8oPGXdTrKnJmqqRHLPFVMYnjL9IyFPCif2JWY9nMHxR_khryT8q0vbI7Q1SqJeHFCj6EKLncBYlnzrzqB47K5kc6vuiexB64cBQ/s1600/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p11_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZXlpDI8rvgcTT59NfPuCsR2_l7RY9p_vrgdN3qeF8oPGXdTrKnJmqqRHLPFVMYnjL9IyFPCif2JWY9nMHxR_khryT8q0vbI7Q1SqJeHFCj6EKLncBYlnzrzqB47K5kc6vuiexB64cBQ/s200/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p11_comp.jpg" width="200" /></a></div>Put <i>sakura ebi</i>, and mix. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuWjaKbXTSMBYf9RZ3bQzdpjC9P9McVg6M8o0qUTbmNGAbX3L2SbquNt1e3T0dZ1Usaw9LI74GBIei7wcWTJng-9ZlovBcUQE-sXcrwqvbTb0gHkIX2vRipFH1A57uuvB-0bBsgboXcQ/s1600/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p12_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuWjaKbXTSMBYf9RZ3bQzdpjC9P9McVg6M8o0qUTbmNGAbX3L2SbquNt1e3T0dZ1Usaw9LI74GBIei7wcWTJng-9ZlovBcUQE-sXcrwqvbTb0gHkIX2vRipFH1A57uuvB-0bBsgboXcQ/s200/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+p12_comp.jpg" width="200" /></a></div>Let soak for 30+ minutes. </div><div class="separator" style="clear: both; text-align: center;"></div><br /><b><Notes></b><br /><ul style="text-align: left;"><li>Vegetables continue to absorb flavor (and sodium) as they marinate. If you plan to eat hours later, remove vegetables and <i>sakura ebi </i>from <i>ohitashi</i> marinade after 2-3 hours (and pour over marinade when serving, if desired), or reduce the amount of <i>usukuchi </i>soy sauce somewhat (to 1/2 teaspoon or so).</li><li>Cooling both <i>ohitashi </i>marinade and vegetables is to prevent further cooking of the vegetables.</li><li>If <i>usukuchi </i>pale soy sauce is not available, regular soy sauce works fine. To mimic the same effect (paler finished color and clearer saltiness), reduce the amount of soy sauce and add a tiny pinch of salt (or <a href="http://recipesfortom.blogspot.com/2013/01/shiokoji-salted-rice-malt.html" target="_blank"><i>shiokoji </i></a>salted rice malt for lower sodium) -- 1/2 tsp of regular reduced-sodium soy sauce and 1/8 tsp <i>shiokoji</i>, for example. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6agDY8fHn3grKM3hwPGJAjoJdhmq6JD-LQLSEV7Q2ci9uhz_3OuU3J4zMdDijQJdNbyTa5MwD9OUtSTdxOOSKb2k4FnL6phn3nMXT9TnyX5hc4NFvm_0g_8Prf4gBhAkvztbGT5JIIA/s1600/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+2_comp.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6agDY8fHn3grKM3hwPGJAjoJdhmq6JD-LQLSEV7Q2ci9uhz_3OuU3J4zMdDijQJdNbyTa5MwD9OUtSTdxOOSKb2k4FnL6phn3nMXT9TnyX5hc4NFvm_0g_8Prf4gBhAkvztbGT5JIIA/s200/Kyabetsu+to+hakusai%252C+sakuraebi+no+ohitashi+2_comp.jpg" width="200" /></a></div></li><li>With both cabbage and <i>hakusai</i>, inner leaves are much sweeter, which becomes more noticeable when cooked. The above is made with the inner leaves of cabbage and outer leaves of <i>hakusai </i>for color. The photo at right is made with outer (greener) leaves of cabbage and inner leaves of <i>hakusai</i>.</li><li>Using only one (either cabbage or <i>hakusai</i>) works great, too.</li><li>The above nutrition figures, other than sodium, are based on an assumption that 50% of <i>ohitashi </i>marinade is consumed with vegetables. The sodium figure is calculated based on measurement of leftover <i>ohitashi </i>marinade after vegetables are consumed.<br /> </li></ul></div><div class="separator" style="clear: both; text-align: center;"></div><br /></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0tag:blogger.com,1999:blog-51844603081953124.post-71942517912012222902018-04-26T19:00:00.000-07:002019-03-23T17:37:02.778-07:00Sakuraba-yaki / grilled fish in cherry leaves<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">A grilled fish dish for spring. The fish is wrapped with salted cherry leaves for some time before grilling, so that it takes on an aroma that reminds of the season. That said, this would seem awkward outside the cherry blossom season if served as part of Japanese cuisine.<br /><br />As with many other grilled fish dishes in old-style Japanese cooking, preparation does not use oil, and this works best with very fresh, somewhat fatty white-fleshed fish. Below is an example with lingcod. Lean fish tends to be too dry with this method, but if that is the only kind available, serving with <a href="http://recipesfortom.blogspot.com/2016/06/kaburamushi-steamed-fish-with-grated.html" target="_blank"><i>gin-an</i> thickened <i>dashi</i> sauce</a> can be a tasty solution.<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2aaYgYAd197yLykeK3NEt0fBrzPdISZU5SmVm7xcYNwB72p1p1s1V-0DyvhDEF69tHRQkc9y8r3iXrv7gNxNnY8wOjEU3go2GBbOkPPfBlDAMlZBRuD-PBKI7DcjvL6WdVBnCdEep_A/s1600/Sakuraba-yaki_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="630" data-original-width="942" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2aaYgYAd197yLykeK3NEt0fBrzPdISZU5SmVm7xcYNwB72p1p1s1V-0DyvhDEF69tHRQkc9y8r3iXrv7gNxNnY8wOjEU3go2GBbOkPPfBlDAMlZBRuD-PBKI7DcjvL6WdVBnCdEep_A/s400/Sakuraba-yaki_comp.jpg" width="400" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"></div></div><a name='more'></a><br /><b><Ingredients></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNyLovSFmbm9f-cBo3IxOGtN5J3-zU7oyBAOFA89OKPnC5WddP1ORxZun84j21PQdZqMmp7S6159X35UXc43Kjgw8ddiZdcWXGhZpj0b-WJ9Yy0nTvyJ19YGLmCZctw93KrHGr1pQlvw/s1600/Sakuraba-yaki+ingredients_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNyLovSFmbm9f-cBo3IxOGtN5J3-zU7oyBAOFA89OKPnC5WddP1ORxZun84j21PQdZqMmp7S6159X35UXc43Kjgw8ddiZdcWXGhZpj0b-WJ9Yy0nTvyJ19YGLmCZctw93KrHGr1pQlvw/s200/Sakuraba-yaki+ingredients_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div>Approx. 200 g fish (224 g lingcod in photo)<br />4-6 <a href="http://recipesfortom.blogspot.com/2013/03/sakura-no-ha-no-shiozuke-salted-cherry.html" target="_blank"><i>sakura no ha no shiozuke</i></a> salted cherry leaves (4 leaves in photo)<br />1 tsp <i>sake </i>(not in photo)<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><b><Directions></b><br />1.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkHp6d_1hwjzzGCx5guyv3H1xFagOJXwqqGIXR9kA_Vl7RsyCwa_0WiW_gpq2SRdI1Dl4lNJaOWxRZ_M_wqtoT1-s4wIqqt5T2NUx5QvhhRuf-8WiwhP0eViiK6WfyfdjbBS7BEd24w/s1600/Sakuraba-yaki+p1_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkHp6d_1hwjzzGCx5guyv3H1xFagOJXwqqGIXR9kA_Vl7RsyCwa_0WiW_gpq2SRdI1Dl4lNJaOWxRZ_M_wqtoT1-s4wIqqt5T2NUx5QvhhRuf-8WiwhP0eViiK6WfyfdjbBS7BEd24w/s200/Sakuraba-yaki+p1_comp.jpg" width="200" /></a></div><br />Soak salted cherry leaves in water for 5 minutes. </div><div class="separator" style="clear: both; text-align: center;"></div><br />2.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdntt_JVkVRoIBfGlEALEh68wJt9Y6YjE3Jg_SjSAHZMa3yh21nOUOKBqhjrRblx0nr4CYm9qHOQI_flyDp3wIZ1FyaY35OPfRIYswBCam2II1257jjTzT55TgZdyreUSR1OdDDoBIkg/s1600/Sakuraba-yaki+p2-2_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdntt_JVkVRoIBfGlEALEh68wJt9Y6YjE3Jg_SjSAHZMa3yh21nOUOKBqhjrRblx0nr4CYm9qHOQI_flyDp3wIZ1FyaY35OPfRIYswBCam2II1257jjTzT55TgZdyreUSR1OdDDoBIkg/s200/Sakuraba-yaki+p2-2_comp.jpg" width="200" /></a></div><br />Pat dry cherry leaves, and wrap fish fillets with leaves.<br />Pour over <i>sake</i>, and let sit in fridge for 90+ minutes.</div><div class="separator" style="clear: both; text-align: center;"></div><br />3.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANO73WrjgPNO-x6u2MBEP0zr7yVS5ZvM8V6jqG6kt7j5V_HNx5ANADJS6LUSXoQWbHwTSOSitByAQwr6FUn3o4ostINWBFwRRas8FLpfhlf_uJlzn-MPwzH2XDeYSoL4WTlSiedMokw/s1600/Sakuraba-yaki+p4_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANO73WrjgPNO-x6u2MBEP0zr7yVS5ZvM8V6jqG6kt7j5V_HNx5ANADJS6LUSXoQWbHwTSOSitByAQwr6FUn3o4ostINWBFwRRas8FLpfhlf_uJlzn-MPwzH2XDeYSoL4WTlSiedMokw/s200/Sakuraba-yaki+p4_comp.jpg" width="200" /></a></div><br />Grill until top (fish and cherry leaves) becomes slightly golden (for 20 minutes at 440F/225C).<br />Here, foil is crunched up once to create lots of indentations in the bottom to capture excess fat and liquid during grilling (helps with clean removal of grilled fish, too).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYUIFyW0S-up4bsMdO8bkcl8ZHN428fdg4PZsVoXT3EhQnRUo_6E4r6hzdEFbHmpnYa7l9hKk0Sn4MDcTxXEm0VgBVEF5RDlS9rF54uK1Vv-bKJmAo9X0UN8sAS-1t2uM0Qbe6RqMuFA/s1600/Sakuraba-yaki+p5_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYUIFyW0S-up4bsMdO8bkcl8ZHN428fdg4PZsVoXT3EhQnRUo_6E4r6hzdEFbHmpnYa7l9hKk0Sn4MDcTxXEm0VgBVEF5RDlS9rF54uK1Vv-bKJmAo9X0UN8sAS-1t2uM0Qbe6RqMuFA/s200/Sakuraba-yaki+p5_comp.jpg" width="200" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div><br />4.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbyN_jVfOuVuRMzdYWl0dEIWOinfnkuEQL5Bht2HeR1EIPkUtCIiwz6JO7VNsVKJn6tZtkEVgrQsvMJRkSLjCqibnON3cNiltM89_VRChR__GEc62kf9iY0yLX8OeRzMSb0P6YUHokA/s1600/Sakuraba-yaki+p6_comp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="617" data-original-width="922" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbyN_jVfOuVuRMzdYWl0dEIWOinfnkuEQL5Bht2HeR1EIPkUtCIiwz6JO7VNsVKJn6tZtkEVgrQsvMJRkSLjCqibnON3cNiltM89_VRChR__GEc62kf9iY0yLX8OeRzMSb0P6YUHokA/s200/Sakuraba-yaki+p6_comp.jpg" width="200" /></a></div><br />Serve with lemon wedge (optional).<br />Also served is <i>koshin daikon</i> watermelon radish marinated in <a href="http://recipesfortom.blogspot.com/2017/10/murasaki-tamanegi-to-renkon-no.html" target="_blank">sweetened rice vinegar</a>, at left.</div><div class="separator" style="clear: both; text-align: center;"></div><br /><b><Notes></b><br /><ul style="text-align: left;"><li>Cherry leaves are to give aroma and salty taste to the fish, and eating leaves is optional.</li><li>Letting lingcod wrapped between cherry leaves sit for 90 minutes results in a soft aroma and a faintly salty taste. If a clearer aroma is desired or if not familiar with reduced-sodium diet, 2 hours is probably a good starting point.</li><li>How fast fish fillets take on the aroma and salty taste depends on their fat content and thickness. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHxfr3EkIVT6imktgNEDeXI1ImTANdue-w7rysELgNTJ5TKrt71oD7MyYgW1PMG7Qa_gn2562URS88ywRXCPa6SOGQ7LiKxScm9fXuaKA6ldF-65niwSo8WPRi-u87GDOl22Yas-Rrw/s1600/Sakuraba+yaki%252C+nagaimo+pale+pink_comp.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="685" data-original-width="1024" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHxfr3EkIVT6imktgNEDeXI1ImTANdue-w7rysELgNTJ5TKrt71oD7MyYgW1PMG7Qa_gn2562URS88ywRXCPa6SOGQ7LiKxScm9fXuaKA6ldF-65niwSo8WPRi-u87GDOl22Yas-Rrw/s200/Sakuraba+yaki%252C+nagaimo+pale+pink_comp.jpg" width="200" /></a></div></li><li>Above, cherry-blossom-cut <i>koshin daikon</i> watermelon radish is a bit too strong in terms of color. A much paler pink would be more suitable (the photo at right features <i>nagaimo </i>Chinese yam cooked in <i>dashi </i>colored with beet; the pink hue in this case is a bit too weak but more suitable to imply cherry blossoms). </li></ul></div><div class="separator" style="clear: both; text-align: center;"></div><br /></div>Satria Putra Widjayahttp://www.blogger.com/profile/13440750131033560073noreply@blogger.com0