Yummy! This gently sweet, salty and spicy dish goes perfectly with plain rice and drinks. Also makes a great bento item.
1/2 of recipe:
93 calories; 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
<Ingredients>
1 small carrot (50 g in photo)
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
For broth
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
<Directions>
1.
Boil or microwave satsumaage in water; let sit in the same water for 15-20 minutes to desalinate.
2.
Rub okra with salt to remove fuzz.
Rinse okra well with water, and diagonally cut into 3-4 pieces.
Diagonally slice carrot into 7-8 mm.
Cut satsumaage into 7-8 mm sticks.
3.
In a pot, heat sesame oil, put carrot, and saute on medium heat.
When carrot is coated with sesame oil, reduce heat to medium low, cover, and steam for 1-2 minutes.
4.
Add okra and taka no tsume, and saute until okra brightens.
Stir often to prevent okra from sticking.
5.
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.
6.
When liquid is almost gone, taste, and add shiokoji as necessary.
Mix well, and cook until all liquid is eliminated.
<Notes>
1/2 of recipe:
93 calories; 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
<Ingredients>
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
For broth
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
<Directions>
1.
Boil or microwave satsumaage in water; let sit in the same water for 15-20 minutes to desalinate.
2.
Rub okra with salt to remove fuzz.
Diagonally slice carrot into 7-8 mm.
Cut satsumaage into 7-8 mm sticks.
3.
In a pot, heat sesame oil, put carrot, and saute on medium heat.
4.
Add okra and taka no tsume, and saute until okra brightens.
Stir often to prevent okra from sticking.
5.
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.
6.
When liquid is almost gone, taste, and add shiokoji as necessary.
<Notes>
- 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.
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