31 calories (1/2 of recipe); 2.1 g protein; 0.5 g fat; 4.6 g carbohydrate; 3.6 g net carbs; 245 mg sodium; 0 mg cholesterol; 1.0 g fiber
1/2 hayatouri chayote (114 g in photo)
2 cucumber flowers
250 cc dashi
2 tsp aka red miso
1/2 tsp sakekasu sake lees
In a pot, put dashi and sakekasu, cover, and bring to boil.
Meanwhile, skin, seed and dice chayote.
When dashi boils, mix well to break apart sakekasu.
Add miso, and mix well.
Serve in individual bowls, sprinkle chives, and top with cucumber flower.
- The skin side of chayote loses its green tone when cooked longer. Chayote cooks relatively fast, so watch for changes in color! ... Never mind if color is not a concern.