1/3 of recipe:
48 calories; 1.8 g protein; 1.8 g fat; 6.9 g carbohydrate; 8.1 g net carbs; 53 mg sodium; 0 mg cholesterol; 1.2 g fiber
1/2 of recipe:
72 calories; 2.8 g protein; 2.7 g fat; 10.4 g carbohydrate; 5.8 g net carbs; 79 mg sodium; 0 mg cholesterol; 1.8 g fiber
1 persimmon (155 g in photo)
Small handful shungiku garland chrysanthemum (38 g in photo)
For shiraae tofu dressing
50-60 g kinugoshi soft tofu (60 g in photo)
2 tsp toasted white sesame seeds
1/2 tsp usukuchi shoyukoji soy sauce malt (or regular shoyukoji or soy sauce of your choice; see Notes)
1 tsp dashi
Remove shungiku leaves from stems.
Cut leaves into 3-4 cm, and diagonally cut stems.
Bring water to boil, put shungiku stems, then leaves.
Meanwhile, grind sesame seeds in suribachi mortar.
Peel and cut or slice persimmon into desired shape.
Add persimmon to tofu dressing, and gently mix.
- I use usukuchi shoyukoji mainly to reduce sodium compared to usukuchi soy sauce itself and also because the color is paler than regular soy sauce. If not available, any soy sauce or miso paste works fine.
- Tofu dressing for shiraae can be salty or sweet. Mine is softly salty and only slightly sweet. Add a tiny amount of mirin if a sweeter taste is preferred.
- Momen firm tofu also works. It results in a more substantial texture and taste.
hen soaking blanched leafy greens in cold water, drain and squeeze out excess water once leaves are cool. Keeping them in water would make them soggy and taste bland.