Recipes for Tom: kabu

Showing posts with label kabu. Show all posts

2019-09-02

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

Ebi to kabu no misoshiru / miso soup with shrimp and Japanese turnip

This very gentle yet full-flavored miso soup features our local coon shrimp -- baby-size botan ebi spot shrimp -- and kabu turnip. Sweet Saikyo white miso is used for maximum tenderness, which is countered by the nostril-clearing sensation of karashi mustard.

1/2 of recipe:
73 calories; 8.2 g protein; 1.0 g fat; 4.8 g carbohydrate; 3.5 g net carbs; 338 mg sodium; 46 mg cholesterol; 1.3 g fiber; 287 mg potassium

Kabu to satoimo no surinagashi / Japanese turnip and baby taro root potage soup

A gentle, creamy soup for cold days. This takes full advantage of the sweet yet refreshing taste of kabu turnips. Satoimo baby taro provides subtle depth in terms of both taste and aroma, and its thickening effect creates a potage consistency that is appreciated when the weather is chilly. Mitsuba's crisp, invigorating aroma highlights the mellowness of the soup.

1/2 recipe:
37 calories; 1.4 g protein; 0.1 g fat; 7.7 g carbohydrate; 5.9 g net carbs; 175 mg sodium; 0 mg cholesterol; 1.8 g fiber

Kabocha-dofu no akadashi / Japanese pumpkin tofu with red miso soup

A variation of gomadofu [sesame tofu] featuring kabocha pumpkin. Among the many ways to enjoy this creamy tofu, serving it with blanched kabu Japanese turnip leaves and pungent karashi mustard in red miso soup is my favorite. Kabu leaves retain their spiciness even after blanching, and together with karashi mustard they create an interesting spark in your mouth when paired with mild and sweet kabocha. This dish alone is quite small and is more suitable for a very light meal or as part of a course-type meal.

1/2 of kabocha-dofu no akadashi recipe:
45 calories; 1.6 g protein; 1.0 g fat; 7.8 g carbohydrate; 6.5 g net carbs; 109 mg sodium (with reduced-sodium miso); 0 mg cholesterol; 1.3 g fiber

Kabocha-dofu only (1/6 of kabocha-dofu recipe):
35 calories; 0.7 g protein; 0.8 g fat; 6.5 g carbohydrate; 5.5 g net carbs; 8 mg sodium; 0 mg cholesterol; 1.0 g fiber

Shimeji to shantoreru no momiji-oroshi-ae / grilled shimeji and chanterelle mushrooms dressed with citrus-flavored soy sauce, grated turnip and carrot

A dish featuring the colors of autumn and mushrooms in season. Fresh and sweet kabu turnip and carrot are grated to create an orange blanket for the mushrooms, which are grilled to intensify their taste and aroma. This mild dish is a great companion with something heavy or strong-flavored dishes.

1/2 of recipe: 22 calories; 1.9 g protein; 0.2 g fat; 4.9 g carbohydrate; 2.4 g net carbs; 43 mg sodium (with homemade ponzujoyu using 50% reduced-sodium soy sauce); 77 mg with regular soy sauce); 0 mg cholesterol; 2.2 g fiber

Kabugohan / steamed rice with Japanese turnip

This is a simple steamed rice, but it reminds me of the warming and soothing rice porridge you would eat when not feeling well -- meaning, it offers that much tenderness. Kabu turnip is grated, and the pooled juice is used as part of cooking liquid in order to make the most of the vegetable's sweet taste. Very pleasant.

1/3 of recipe: 199 calories; 3.8 g protein; 0.5 g fat; 42.1 g carbohydrate; 40.7 g net carbs; 75 mg sodium; 0 mg cholesterol; 1.4 g fiber

1/2 of recipe: 298 calories; 5.7 g protein; 0.8 g fat; 63.2 g carbohydrate; 61.1 g net carbs; 113 mg sodium; 0 mg cholesterol; 2.1 g fiber

Kaburamushi / steamed fish with grated Japanese turnip

Another super-light steamed fish dish topped with a fluffy white blanket of turnip and aromatic gin-an dashi sauce. This is generally regarded as a cold season dish in Japan, yet erratic weather and different growing seasons here offer good excuses to serve this on chilly days -- it warms you up from inside.

119 calories (1/2 of recipe); 15.4 g protein; 1.4 g fat; 9.9 g carbohydrate; 8.3 g net carbs; 177 mg sodium; 31 mg cholesterol; 1.7 g fiber

Kabu to usuage no nimono (genen) / Japanese turnip and thin deep-fried tofu in broth (reduced-sodium version)

Among many variations of nibitashi or nimono simmered dishes, this is one of my favorite combinations. While I continue to use usukuchi soy sauce with its pale color and higher sodium content than regular soy sauce, I cut the amount by more than half. Also reduced is the amount of dashi, sake and mirin, and I add a small amount of rice vinegar to the broth. Kabu leaves are removed from the pot after sauteing to keep their green color, but cooking them in broth actually results in a deeper, more satisfying taste (see Notes).

99 calories (1/2 of recipe); 3.5 g protein; 5.5 g fat; 8.2 g carbohydrate; 6.1 g net carbs; 204 mg sodium; 0 mg cholesterol; 2.1 g fiber

Menuke to takenoko no nitsuke / rock cod and bamboo shoot in reduced broth

One of the standard quick dishes when you have really fresh fish. Nitsuke is cooked with a relatively small amount of strong-flavored broth, and tastes substantial. While fish is often the only principal ingredient, pairing it with an in-season vegetable adds a pleasant layer of aroma and flavor. Very early-season takenoko bamboo shoot is used here. The broth is for a low-sodium diet; for a conventional recipe, see karei no nitsuke (sole simmered in reduced broth).

1/2 of recipe:
173 calories; 27.3 g protein; 2.2 g fat; 8.4 g carbohydrate; 6.2 g net carbs; 355 mg sodium (when using 50% reduced-sodium soy sauce and shoyukoji made with 50% reduced-sodium soy sauce); 54 mg cholesterol; 2.2 g fiber