Kabu no shinodamaki / Japanese turnip rolled in thin deep-fried tofu, simmered in broth

Usuage thin deep-fried tofu wrappers absorb the flavor of dashi-based broth and kabu turnip, and each bite fills your mouth with the tasty broth along with the almost creamy texture of kabu. The oil content of usuage, although reduced almost 30% in the prep process, gives this simple combination more than enough richness.

1/4 of recipe (without grilled shishito): 
29 calories; 1.4 g protein; 1.1 g fat; 3.1 g carbohydrate; 2.4 g net carbs; 142 mg sodium; 0 mg cholesterol; 0.7 g fiber 


<Ingredients>

(Enough for 4 as a small side dish)
2 large usuage thin deep-fried tofu (prep-boiled)
200-250 g kabu Japanese turnip (2 somewhat large kabu, 240 g in photo, 189 g skinned)

For broth
180 cc dashi
1 tsp sake
1 tsp mirin
1/4 tsp rice vinegar
1/2 tbsp usukuchi soy sauce

<Directions>
1.

Skin and thinly slice kabu.
Microwave in covered container for 1 minute (flip after 30 seconds for even cooking), or steam until soft.

2.

Cut 3 sides of usuage, and open.

3.

Arrange kabu on usuage, overlapping slices and leaving 2 cm at front and far end empty.

Roll like jelly rolls.

Put toothpicks through usuage along the edge to hold each roll.
Two toothpicks per roll should be enough.

4.

In a small pot or stovetop-safe container, put all ingredients of broth and liquid from kabu pooled in container used for microwaving/steaming, and bring to boil.

5.

Put rolls, and simmer until broth is reduced to 1-2 cm at bottom, while occasionally turning rolls.

Remove from heat, let cool completely, and reheat at medium low or lower heat before serving.
When serving, remove toothpicks, and cut each roll into 2-3 sections.

<Notes>

• Flavor is fully absorbed during reheating process. When reheated, the broth would appear to be gone (but is actually retained by usuage part of each roll).
• For a more formal or stylish presentation, rehydrated kanpyo gourd strips are used as an edible tie, instead of toothpicks. Blanched mitsuba stems (with or without leaves) are another edible tie that also adds color.
• Shinoda-maki is a general food term that refers to ingredients (vegetables, meat, fish, tofu) rolled with usuage, and it is usually simmered in broth. 
• Nutrition figures above are based on an assumption that nearly 90% of the broth is absorbed. Sodium figure is calculated by subtracting measured content of the remaining broth in cooking container and serving bowls.