120 calories (1/2 of recipe); 11.1 g protein; 5.5 g fat; 5.0 g carbohydrate; 4.2 g net carbs; 234 mg sodium (with 50% reduced-sodium soy sauce; 334 mg with regular soy sauce); 11 mg cholesterol; 1.8 g fiber
Handful saishin yu choy sum (92 g in photo)
1 tbsp sakura ebi dried shrimp
200 cc dashi
1 tsp sake
1 tsp mirin
1 tsp rice vinegar
1 tbsp soy sauce
1/4 tsp shiokoji salted rice malt
Soak koyadofu in warm water (50 C/120 F or higher) for 10+ minutes to rehydrate.
Cut yu choy sum into 3-4 cm.
When koyadofu is fully rehydrated (soft), squeeze while keeping it immersed, changing the water until it becomes clear (koyadofu releases an opaque substance that makes the water murky when squeezed the first few times).
In a pot, put all ingredients for broth (except shiokoji) and bring to boil.
Put koyadofu and sakura ebi, cover, and simmer on medium low heat for 6-7 minutes.
Add yu choy sum, cover, and simmer for 1 minute.
Put solid ingredients in bowls.
Add shiokoji to remaining broth, and heat through.
- When squeezing rehydrated koyadofu, watch out for the warm/hot water it has absorbed. Koyadofu's surface may be cool enough, but it might hold relatively hot water inside. First adding cold water to the soaking bowl or squeezing under running water may be a good idea.
- If yu choy sum is not available, any leafy greens, especially mild-tasting ones, work fine. If only strong-tasting or tough greens (kale, etc.) are available, sauteing them first with canola or sesame oil helps.
- Nibitashi is a general term for a vegetable side dish simmered in broth. The "ni" in nibitashi is from niru [simmer] and "bitashi" is from hitasu [soak].
- When preparing in advance, reduce the amount of seasonings, especially salty ones, as the flavor goes into ingredients during the cooling (and reheating) process.
- Shiokoji is added at the very end to provide the effect of more clearly enhancing the saltiness of broth, while at the same time solid ingredients do not have time to fully absorb shiokoji's sodium.
- If shiokoji is not at hand, use a tiny pinch of salt.
- The above sodium calculations are rough intake figures and do not include sodium content of broth left in bowl.