32 calories (1/2 of recipe); 2.4 g protein; 0.1 g fat; 4.9 g carbohydrate; 2.2 g net carbs; 212 mg sodium (when using shoyukoji made with 50% reduced-sodium soy sauce); 0 mg cholesterol; 2.7 g fiber
2/3 tsp oyster sauce
1/2 tbsp shoyukoji soy sauce rice malt
1/4 tsp kurozu brown rice vinegar
1/4 tsp Shaoxing wine
1/2 tsp karashi Japanese mustard powder
Bring plenty of water to boil, and blanch yu choy sum.
First put stem ends into boiling water, wait 10-20 seconds, and then put leaf ends.
zaru strainer or plate to cool.
Microwave kurozu brown rice vinegar and Shaoxing wine for 5 seconds to get rid of sourness and alcohol.
When yu choy sum cools (at least to room temperature), squeeze out excess water, and cut into 3-4 cm.
Immediately before serving, pour dressing, and mix well.
- The dressing and vegetable can be prepared ahead of time.
- If shoyukoji is not at hand, use soy sauce. Sodium content per serving would be 258 mg when using 50% reduced-sodium soy sauce, and 375 mg with regular soy sauce.
- If you use more than 180 g of vegetable (before removing off any bad ends), the amount of dressing above starts to taste weak.
- Aside from the examples above, this dressing works great with komatsuna, nanohana field mustard, tsuruna New Zealand spinach and tsurumurasaki Indian spinach.