Drawing out enough water from soy milk after mixing with apple cider vinegar takes a bit of time, so strain the mixture of soy milk and apple cider vinegar ahead of time -- the rest goes pretty quickly.
Salad with dressing (1/2 of recipe):
148 calories; 8.8 g protein; 10.4 g fat; 6.3 g carbohydrate; 2.3 g net carbs; 55 mg sodium; 38 mg cholesterol; 4.1 g fiber
Dressing only (1/2 of recipe):
46 calories; 2.0 g protein; 3.1 g fat; 1.9 g carbohydrate; 1.8 g net carbs; 14 mg sodium; 0 mg cholesterol; 0.2 g fiber
Small handful (70-80 g) seiyo meshida Western lady fern fiddleheads (cleaned; 76 g in photo)
5 medium shrimp (62 g in photo)
2-3 tsp katakuriko potato starch (to clean shrimp; not in photo)
1 tbsp sake (to cook shrimp; not in photo)
Soy milk yogurt-style dressing (see below for ingredients)
For soy milk yogurt-style dressing
1 tbsp apple cider vinegar
1/10 tsp yuzukosho yuzu citron green pepper paste
1 tsp olive oil
Mix soy milk and apple cider vinegar well, and strain through tea strainer.
Bring plenty of water to boil, and blanch meshida for 30-60 seconds.
Shell shrimp, clean with potato starch and rinse.
sogigiri slice at slant into several pieces.
When meshida cools (at least to room temperature), cut into 3-4cm.
Peel and cut avocado in size matching shrimp.
In a prep bowl, place meshida and avocado, add dressing, and mix well.
- Any vinegar or citrus juice can be added to make curds with soy milk. Apple cider alone seems to result in a mild sour taste in the finished curds, which goes well with any cuisine.
- Straining the soy milk and vinegar mixture (in fridge) can be done hours in advance or overnight.
- When only 1/2 tsp of olive oil is used, the dressing starts to taste similar to shiraae tofu dressing but with some sourness.
- Shrimp can be cooked with white wine. They can also be blanched with sake or white wine, instead of microwaving.
- Yuzukosho can be very spicy and salty. If unsure, first try a very small amount and adjust.
- If meshida are not available, ideally substitute with something that has a high moisture content, such as asparagus, snap peas, broccoli (especially stems), kabu turnips, radish, koshin daikon watermelon radish and tomatoes. Serving with fresh tender greens is a good idea, too.
- The above nutrition figures are based on information for kogomi ostrich fern fiddleheads (no specific data is found for lady fern fiddleheads).