18 calories per serving (1/4 of recipe); 0.7 g protein; 1.4 g fat; 0.9 g carbohydrate; 0.7 g net carbs; 41 mg sodium (with 50% reduced-sodium soy sauce; 80 mg with regular soy sauce); 0 mg cholesterol; 0.2 g fiber
For karashi-gomazu-dare sauce
1 tsp tahini
1 tsp rice vinegar (kurozu brown rice vinegar in photo)
1 tsp soy sauce (50% reduced-sodium soy sauce in photo)
1/2 tsp karashi Japanese mustard
1/4 tsp water (to mix with karashi; not in photo)
1/8 tsp sesame oil (not in photo)
Cut vegetables as necessary.
Here, first steam potatoes and carrot until soft, about 10 minutes.
Add water to karashi, and mix well.
When potatoes are soft (a bamboo skewer or toothpick smoothly goes in), add remaining vegetables, and steam for 1-2 more minutes.
Remove vegetables from steamer, and serve with sauce.
- Vegetables can be microwaved or grilled.
- Vegetables can be served hot, room temperature or slightly cold.
- Do not heat up karashi + water mixture with other ingredients, as it would damage karashi's taste and aroma.
- The sauce is pretty strong as is; loosen it with dashi or sake if desired.
- The sesame oil in the sauce is optional. It adds aroma and a slightly rich taste.
- Karashi powder contains no sodium, while paste in tubes does have sodium.
- To make this simpler, try a combination of rice vinegar, tahini, soy sauce and rayu hot oil.
- Tobanjan or other chili sauce can be used as well, but they would add sodium.
(Last updated: January 24, 2014)