Juicy chayote with its relatively plain taste makes a great contrast to the strong flavor of akadashi red miso broth.
1/2 of recipe:
31 calories; 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
<Ingredients>
1/2 hayatouri chayote (114 g in photo)
3 chives
2 cucumber flowers
250 cc dashi
2 tsp aka red miso
1/2 tsp sakekasu sake lees
<Directions>
1.
In a pot, put dashi and sakekasu, cover, and bring to boil.
2.
Meanwhile, skin, seed and dice chayote.
Chop chives.
Take some dashi from pot, and loosen miso.
3.
When dashi boils, mix well to break apart sakekasu.
Add chayote, cover, and simmer on medium low heat until reaching desired softness.
4.
Add miso, and mix well.
5.
Serve in individual bowls, sprinkle chives, and top with cucumber flower.
<Notes>
1/2 of recipe:
31 calories; 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
<Ingredients>
1/2 hayatouri chayote (114 g in photo)
3 chives
2 cucumber flowers
250 cc dashi
2 tsp aka red miso
1/2 tsp sakekasu sake lees
<Directions>
1.
In a pot, put dashi and sakekasu, cover, and bring to boil.
2.
Meanwhile, skin, seed and dice chayote.
Chop chives.
3.
When dashi boils, mix well to break apart sakekasu.
4.
Add miso, and mix well.
5.
Serve in individual bowls, sprinkle chives, and top with cucumber flower.
<Notes>
- 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.
2 comments:
Just stumbled upon your blog, it's fantastic! Very inspired to make something delicious now, thank you.
Thank you for finding this blog!
Post a Comment