11 calories (1/2 of recipe); 0.8 g protein; 0.2 g fat; 1.6 g carbohydrate; 0.7 g net carbs; 103 mg sodium; 0 mg cholesterol; 0.9 g fiber
1 tsp miso
Small amount of sansho powder (or 1-2 kinome sansho leaves, chopped)
Boil prepped warabi for 1-2 minutes until somewhat soft.
- Warabi harvested (and prep-boiled) that day gives the most distinctive results. From the second day of harvest, both the taste and aroma of warabi quickly softens.
- Use fresh kinome sansho leaves if available. This will take the warabi paste to the next level.
- As a food term, tataki means a dish whose main ingredient is either finely chopped (fish/sansai wild vegetables) or seared (red-fleshed fish or meat).
- Instead of finely chopping, warabi can be ground in a suribachi mortar or food processor, or smashed in a plastic bag with a rolling pin.
- Other than miso, watabi no tataki often is flavored with soy sauce (and ginger, karashi, warabi, rice vinegar or citrus juice), which also makes it suitable as a topping for soba noodles.