Seri roots are probably the tastiest part, as the roots get rave reviews with seri grown in the Mitsuseki region in Akita. While store-bought seri here does not come with yummy roots (and my own seri is impossible to dig in the hard-frozen ground outside), you can still enjoy the toasty note and sweet juiciness of the vegetable from grilling.
70 calories; 4.0 g protein; 2.9 g fat; 6.0 g carbohydrate; 3.2 g net carbs; 145 mg sodium (with 50% reduced-sodium soy sauce); 0 mg cholesterol; 2.8 g fiber
1/3 of recipe:
93 calories; 2.7 g protein; 2.0 g fat; 4.0 g carbohydrate; 2.1 g net carbs; 93 mg sodium (with 50% reduced-sodium soy sauce); 0 mg cholesterol; 1.9 g fiber
120-150 g seri water dropwort (120 g in photo)
1 small usuage thin deep-fried tofu
60-90 g shirataki konnyaku yam noodles (80 g in photo)
4 tbsp dashi
1/3 tsp rice vinegar
1 tsp sake
2 tsp mirin
1 1/2 tsp soy sauce
Prep boil shirataki noodles and usuage.
Cut shirataki noodles into 7-8 cm, and slice usuage thinly (or cut in rectangles).
In pot or frying pan, put shirataki, and cook (without oil) on medium low heat until moisture on surface is gone.
Meanwhile, cook seri on grill.
zaru strainger or tray.
When broth is almost gone, add remaining soy sauce (1/2 tsp), mix well, and continue cooking until all broth is gone.
Cut seri into 3-4 cm.
Add shirataki noodles & usuage to seri, and mix well.
- Depending on the amount of seri and shirataki as well as on oil content of usuage, the final dish may taste bland. Taste shirataki noodles & usuage before removing from heat, and add more soy sauce as necessary. The mixture should taste relatively sweet and slightly saltier than you would want as the final dish, as both will soften when mixed with seri later.
- If a richer taste is preferred, shirataki noodles & usuage can be sauteed with sesame oil (first dry saute shirataki then add sesame oil; this prevents shirataki from tasting watery and helps it absorb flavors).
- This keeps well for several days.
- Very impressive seri from Akita's Mitsuseki region can be seen here. Cultivated like rice!