137 calories (1/2 of recipe); 2.0 g protein; 5.0 g fat; 21.0 g carbohydrate; 18.9 g net carbs; 75 mg sodium (with 50% reduced-sodium soy sauce; 126 mg with regular soy sauce); 0 mg cholesterol; 2.1 g fiber
Small handful shungiku garland chrysanthemum (30 g in photo)
1-2 tbsp oil (to fry satsumaimo; not in photo)
For gomaae sesame dressing
1/2 tbsp tahini or white nerigoma
1 tsp sake
2/3 tsp soy sauce
2 tsp dashi
Remove shungiku leaves from stems, and soak leaves in cold water.
In a frying pan, heat oil, put satsumaimo, cover, and cook on medium low heat until done.
When working on this, take care not to get splashed with the moisture that accumulates inside the cover.
Meanwhile, microwave sake and mirin for 10 seconds to get rid of alcohol.
Microwave shungiku stems for 20 seconds or until done.
Grind shungiku stems in suribachi mortar.
Add satsumaimo and shungiku leaves to sesame dressing, and gently mix.
- Shungiku stems can also be blanched and soaked in ice water.
- Mixing shungiku stems with sesame dressing makes the dish taste light and somehow adds a "green" note.
- This dish becomes a more typical gomamae if shungiku leaves are also cooked.
- Yam, kabocha and other sweet squash can substitute for satsumaimo.