99 calories (1/2 of recipe); 3.5 g protein; 5.5 g fat; 8.2 g carbohydrate; 6.1 g net carbs; 204 mg sodium; 0 mg cholesterol; 2.1 g fiber
1 large or 2 small usuage thin deep-fried tofu
180 cc dashi
1 tsp sake
1 tsp mirin
1/4 tsp rice vinegar
1 1/4 tsp usukuchi soy sauce
1 tsp oil
Prep-boil usuage to remove extra oil. Pat off excess water and oil, and cut into 2 cm-wide strips.
Skin and cut kabu vertically into four.
Cut kabu leaves into 3-4cm.
In a pot, heat oil, and saute kabu on medium heat.
To the pot, add dashi, and bring to boil.
Heat as necessary, put kabu leaves back in pot, gently mix, and heat through.
- Cooling the dish helps give it a deeper taste without using additional soy sauce or salt at the end. While cooling can be skipped, it is highly recommended, and even if cooled the dish is still nearly ready to serve (just return leaves to pot and reheat).
- For more flavorful results, transfer half of sauteed kabu leaves to a plate and keep the remaining half in the pot, simmering them with broth. Simmered leaves would lose their bright green hue, but the removed and returned green leaves can cover up the dullness to some degree, as shown in photo at right. Pleasing the eye is one of the keys to a pleasant dining experience ...
- The above sodium content excludes broth pooled in bowls and not consumed. The total sodium figure per serving is 266 mg.
- Original version is found here.