106 calories (1/2 of recipe); 12 g protein; 4.7 g fat; 16.5 g carbohydrate; 15.4 g net carbs; 222 mg sodium (with 50% reduced-sodium soy sauce, 348 mg with regular soy sauce); 0.6 mg cholesterol; 1.1 g fiber
Small handful moyashi mung bean sprouts (cleaned; 88 g in photo)
Handful saishin yu choy sum (52 g in photo)
150 cc dashi
1 tsp sake
1 tsp mirin
1 tsp rice vinegar
1 tbsp soy sauce
1/4 tsp shiokoji salted rice malt
Pour boiling water over atsuage.
Dry with paper towel to further remove excess oil.
Cut atsuage in small squares.
Remove leaves from stems of yu choy sum, and cut both stems and leaves into 3-4 cm.
In a pot, put all ingredients for broth, except for shiokoji, and bring to boil.
Put atsuage, cover, and simmer on low heat for 5 minutes until atsuage takes on flavor (somewhat turns brownish).
Remove cover, add yu choy sum stems, and simmer until color brightens somewhat.
Simmer for 1-2 minutes.
When yu choy sum leaves are done (color brightens), serve goodies only (without broth) in individual bowls.
Add shiokoji to broth in pot, heat through.
Ready to serve.
- If your atsuage comes in a vacuum pack, broil it instead of pouring over boiling water to get rid of excess oil. Removing excess oil is important not only to eliminate extra fat but also to make atsuage better absorb flavoring.
- Adding shiokoji to the broth at the end is to give ingredient surfaces a salty coating. As people clearly sense saltiness on food surfaces, this technique can trick you into thinking the food is saltier than its actual sodium content.
- The above nutrition figures are based on consuming 55% of broth.