93 calories (1/2 of recipe); 5.0 g protein; 1.6 g fat; 13.9 g carbohydrate; 17.6 g net carbs; 151 mg sodium (with 50% reduced-sodium soy sauce; 227 mg with regular soy sauce); 4 mg cholesterol; 2.3 g fiber
5 okra (76 g in photo)
1 satsumaage deep-fried fishcake (40 g in photo)
1/2 taka no tsume red chili pepper (slices)
1/2 tsp sesame oil
2 tbsp dashi
1 tbsp sake and mirin (equal parts)
1/4 tsp rice vinegar
1 tsp soy sauce
1/4 tsp shiokoji salted rice malt
Boil or microwave satsumaage in water; let sit in the same water for 15-20 minutes to desalinate.
Rub okra with salt to remove fuzz.
Diagonally slice carrot into 7-8 mm.
Cut satsumaage into 7-8 mm sticks.
In a pot, heat sesame oil, put carrot, and saute on medium heat.
Add okra and taka no tsume, and saute until okra brightens.
Stir often to prevent okra from sticking.
When okra brightens, add dashi, sake, mirin, rice vinegar and soy sauce (all seasonings for broth except for shiokoji), and cook until liquid is almost gone, stirring often for even flavoring.
When liquid is almost gone, taste, and add shiokoji as necessary.
- Desalinating satsumaage also works to get rid of excess oil. It can be done ahead of time, even a day before. After desalinating, pat dry satsumaage, and refrigerate until use.
- Watch out for water spattering back from the pot when removing the cover after steaming carrot. The cover is likely to have collected a lot of moisture during steaming.
- The sodium content figure above is based on the assumption that 80% of sodium in satsumaage is eliminated in the prep stage. This is a conservative assumption, and actual sodium content is likely lower than the above number.