27 calories (1/6 of recipe; sauteed fish excluded); 1.1 g protein; 2.2 g fat; 2.0 g carbohydrate; 0.7 g net carbs; 37 mg sodium (with 50% reduced-sodium soy sauce; 44 mg with regular soy sauce); 0 mg cholesterol; 1.3 g fiber
200 g assorted mushrooms (40 g shimeji, 50 g maitake, 70 g eringi, 40 g shiitake in photo)
1 green onion
1 taka no tsume red chili pepper (slices)
1 tsp shiokoji salted rice malt
1/4 tsp soy sauce
1 tbsp sesame oil
Remove root ends of mushrooms, and tear, cut or slice into smaller pieces (finger size is small enough).
Chop green onion into small pieces.
Put all mushrooms in a microwaveable container, cover, and microwave for 2 & 1/2 to 3 minutes.
Immediately mix in green onion and taka no tsume.
Add shiokoji, soy sauce and sesame oil, mix well, cover and let sit for one hour.
When using this topping for hot dishes, take the amount needed and heat up.
When using it for cold dishes, use as is (cold or room temperature).
- Keeps in the fridge for 5-6 days.
- Soy sauce in the above recipe is mainly for aroma and can be skipped.
- The top photo is an example of shiokoji kinoko (30 g; appprox. 1/7 of the above recipe) served with sautéed fish (60 g cod; fish was first lightly dusted with salt and pepper, moisture wiped off, coated with flour, and sautéed with olive oil). The topping works as a very light yet flavorful sauce. Depending on the dish, add a tiny amount of soy sauce, mix or top with julienned or grated ginger, or serve with lemon wedges.
- I use homemade shiokoji, which contains less sodium than most store-bought shiokoji.
- Whole recipe above: 159 calories; 6.8 g protein; 13.1 g fat; 12.2 g carbohydrate; 4.7 g net carbs; 224 mg sodium (with 50% reduced-sodium soy sauce; 262 mg with regular soy sauce); 0 mg cholesterol; 7.5 g fiber