Karashina no karashi-bitashi / mustard greens in mustard-flavored light dashi

A simple variation of a standard ohitashi, cooked vegetables marinated in light dashi. Among basic seasonings (soy sauce, salt, sake, mirin) for dashi for ohitashi, only soy sauce is chosen for this recipe to heighten the pungent aroma of karashi mustard.

1/4 of recipe:
16 calories; 1.6 g protein; 0.3 g fat; 2.6 g carbohydrate; 1.0 g net carbs; 66 mg sodium; 0 mg cholesterol; 1.6 g fiber; 124 mg potassium

1/2 of recipe:
31 calories; 3.3 g protein; 0.5 g fat; 5.1 g carbohydrate; 2.0 g net carbs; 133 mg sodium; 0 mg cholesterol; 3.1 g fiber; 249 mg potassium

Seiyo meshida to ebi no tosazu-oroshi-ae / lady fern fiddleheads and shrimp in bonito flake infused vinegar dressing with grated daikon radish

Grated daikon radish adds a slightly spicy, refreshing note to the dressing. Aside from taste, since daikon's digestive enzymes work best when uncooked, adding grated daikon makes the dish a nice companion for something cooked with oil.

1/2 of recipe: 
54 calories; 8.8 g protein; 0.2 g fat; 3.9 g carbohydrate; 2.0 g net carbs; 150 mg sodium (with usukuchi pale soy sauce with standard sodium content and 50% reduced-sodium koikuchi regular soy sauce); 65 mg cholesterol; 1.9 g fiber; 215 mg potassium