16 calories (1/2 of recipe); 0.5 g protein; 0.2 g fat; 4.3 g carbohydrate; 1.6 g net carbs; 96 mg sodium; 0 mg cholesterol; 2.7 g fiber
For sweetened miso sauce
(enough for 3-4 servings, using 1/4 for each serving)
1 tsp Saikyo miso
1 tsp aka red miso
2 tsp mirin
1/2 tbsp dashi (optional; see Notes)
1/2 green onion (4 g white section in photo)
1 small knob ginger
Mix miso and mirin well.
Remove container every 6-7 seconds, and mix well.
Finely chop green onion.
Cut konnyaku into somewhat thick (approx. 1cm) slices, rectangles or triangles, and put on skewers.
Boil konnyaku for 5+ minutes.
When konnyaku is about ready, add dashi to miso mixture, cover with paper towel, and microwave for 5 seconds (until hot).
Pat off moisture on konnyaku surface with towel.
- Sweetened miso sauce is typically made by simmering in a pan. When only a small amount is needed, microwaving works great -- but be careful not to overcook it!
- Any miso works, as does any sweetener (mirin, sugar, honey, maple syrup -- whichever you like).
- Adding dashi is optional. Above, it is added mainly to increase the volume per serving (to reduce the amount of sodium per serving).
- Sodium content significantly varies by miso you use.
- To make the miso sauce richer, add a small amount of tahini or nerigoma sesame paste.
- Instead of boiling konnyaku for several minutes, it can be blanched and fried (without oil).
- Other than ginger and green onion, yuzu citron zest (or juice) is a very common ingredient for sweetened miso. For toppings, sesame seeds, poppy seeds, ichimi/shichimi togarashi pepper and sansho leaves/powder are common.
- When miso sauce is placed on top of main ingredients (konnyaku in above case) and grilled/broiled, this becomes dengaku (see nasu no dengaku [eggplant with sweet miso sauce]).