Celebrity’s EatSmart Recipes Cold Maitake "3 Less" and "More Fruit and Vegetables" Dish Feature Most salad dressings are high in fat; by comparison, this oil-free Japanese style dressing has less fat and is thus more healthy. Danica YAU Accredited Practising Dietitian (Australia), Editor of HKDA Ingredients to serve 2 | Japanese spinach | 30 g | Maitake mushroom, diced | 10 g | Bonito sauce | 5 ml | Bonito flakes | 1 g | Bonito Sauce (about 660 ml) | Kelp | 1 piece | Water | 500 ml | Bonito flakes | 50 g |
Bonito Sauce Seasoning |
Mirin | 80 ml | Japanese koikuchi soya sauce | 80 ml |
Bonito Sauce Cooking Method
- Put bonito flakes into a soup bag. Set aside.
- Soak kelp into water for 1 hour. Bring to boil.
- Put the soup bag into the sauce. Add the seasoning. Cover.
Cold Maitake Cooking Method
- Bring water to the boil. Put in the spinach. Add the seasoning. Cook for 1 minute. Immerse in ice water. Let stand.
- In the same pot of boiled water, add the maitake mushrooms. Cook for 2 to 3 minutes. Immerse in ice water. Let stand.
- Dry the cooled vegetables with kitchen paper. Add the bonito sauce. Mix well. Sprinkle with bonito flakes to serve.
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