57 calories per serving (1/2 of recipe); 1.8 g protein; 2.2 g fat; 6.1 g carbohydrate; 4.5 g net carbs; 98 mg sodium (with 50% reduced-sodium soy sauce; 174 mg with regular soy sauce); 0 mg cholesterol; 1.6 g fiber
1/2 carrot (40 g in photo)
1 small usuage thin deep-fried tofu
1/2 taka no tsume red chili pepper (slices)
2 tbsp dashi
1/4 tsp komezu regular rice vinegar
1/4 tsp kurozu rice vinegar
1 tbsp sake
1/4 tsp brown sugar (not in photo)
1 tsp soy sauce (50% reduced-sodium soy sauce)
1/4 tsp shiokoji salted rice malt
1/2 tsp sesame oil (not in photo)
Slice carrot lengthwise somewhat thinly, 2-3 mm.
Cut daikon into 2-3 mm squares (first trim the four edges, cut lengthwise into half, then slice into 2-3 mm -- see original recipe for photos).
Prep-boil usuage thin deep-fried tofu to get rid of excess oil. Cut in half, and slice into 1cm-wide strips.
In a pot, heat sesame oil, and saute carrot until coated with oil, about 1 minute, on medium heat.
Add red chili pepper, dashi, and both komezu and kurozu vinegar.
Add brown sugar and sake.
Add usuage, soy sauce and shiokoji.
- Make sure to simmer long enough after adding rice vinegar so the sourness disappears. You'll be left with a tingling spicy sensation, which tricks you into thinking the dish has been flavored with soy sauce (especially noticeable with kurozu brown rice vinegar).
- Kurozu brown rice vinegar gives more flavor but it also turns the dish a more brownish. Therefore, clear, regular rice vinegar is also used.
- The original recipe uses usukuchi soy sauce for a paler color at the end and to give better contrast with the carrot. If a similar effect is desired with the reduced-sodium version above, make sure to slice daikon somewhat thick (3 mm). If the final color and texture are not a concern, thinner slices work just fine.
(Last updated: May 8, 2016)