39 calories (1/2 of recipe); 0.6 g protein; 0.1 g fat; 9.5 g carbohydrate; 8.0 g net carbs; 41 mg sodium; 0 mg cholesterol; 1.5 g fiber
1/2 small apple (1 152 g Gala apple in photo; use 1/2)
3-4 cm (approx. 100 g) large daikon radish (118 g in photo)
For amazu sweetened vinegar
2 tsp rice vinegar
1/2 tsp sugar
1/4 tsp shiokoji salted rice malt
Add sugar to rice vinegar, microwave for 5-7 seconds, and mix well.
Remove leaves from shungiku stems.
If leaves are large, cut in 2-3 cm.
Diagonally slice or chop stems.
Add sweetened vinegar, and mix well.
Cut apple in half. (Only 1/2 apple is used for this recipe.)
Cut 1/2 apple in half again, remove core, and cut into 5-6mm thick slices.
Ready to serve.
- If you don't have shungiku, any leafy greens work.
- Mizore-ae is also called oroshi-ae or amazu oroshi-ae. Mizore literally means sleet, ae means dress or mix, and oroshi is a shortened form of daikon oroshi [grated daikon]. Mizore [sleet] implies grated daikon in this dish -- an apt name during cool or cold seasons.
- Kabu Japanese turnip is often used instead of daikon for oroshi-ae. Kabu imparts a milder, sweeter taste.
- If shiokoji is not at hand, salt works fine. If using salt, increase the amount of mirin somewhat (as shiokoji is both salty and sweet).