All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Nagaimo-dango to horenso no osumashi / clear soup with Chinese yam dumplings and spinach

The slightly chewy texture of fluffy nagaimo dumplings is just plain fun to eat. Nagaimo and spinach make a great flavor match, which is highlighted by the clear taste of dashi and usukuchi soy sauce.

1/2 of recipe:
72 calories; 3.3 g protein; 0.4 g fat; 13.7 g carbohydrate; 12.4 g net carbs; 258 mg sodium; 0 mg cholesterol; 1.3 g fiber


Small handful spinach (40 g in photo)
1 tsp rice vinegar (to soften spinach; not in photo)

5-10 cm nagaimo Chinese yam (132 g in photo)
1 tbsp katakuriko potato starch
1/3 egg white (12 g in photo)
1/4 tsp shiokoji salted rice malt

For broth
250cc dashi
1 tsp usukuchi soy sauce


Skin and grate nagaimo.
Add katakuriko potato starch, egg white and shiokoji, and mix well.


Spoon nagaimo mixture into microwaveable container lined with plastic film.

Twist and close plastic film, and microwave for 50-60 seconds.


Place spinach in a bowl, sprinkle rice vinegar, and rub until liquid comes out and volume is reduced.

Squeeze out excess liquid from spinach, and place spinach in soup bowl.


In a small pot, put dashi and usukuchi soy sauce, and bring to boil.
Place nagaimo dumplings, reduce heat, and heat them through.

Put one nagaimo dumpling in each soup bowl, and pour broth.
Ready to serve.

  • Blanching spinach (with or without salt) and immediately cooling in ice water results in a more vivid green color. If you blanch, make sure to warm spinach to room temperature to prevent it from cooling the soup when served.
  • Using vinegar to reduce the volume of spinach has two advantages: you do not need to worry about cooling the soup; and the vinegar remaining on spinach gives an extra sensation as you eat, which somehow resembles the tingling stimulation of salt.

No comments: