Cold Maitake
Danica YAU, accredited practising dietitian (Australia) and editor of HKDA, said, "Most salad dressings are high in fat; by comparison, this oil-free Japanese style dressing has less fat and is thus more healthy."
Ingredients: (to serve 2)
| Japanese spinach | 30 g |
| Maitake mushroom, diced | 10 g |
| Bonito sauce | 5 mL |
| Bonito flakes | 1 g |
Seasonings:
| Sea salt | 1/4 teaspoon |
Bonito Sauce Ingredients: (about 660 mL)
| Kelp | 1 piece |
| Water | 500 mL |
| Bonito flakes | 50 g |
Bonito Sauce Seasonings:
| Mirin | 80 mL |
| Japanese koikuchi soya sauce | 80 mL |
Bonito Sauce Cooking Method:
| 1. | Put bonito flakes into a soup bag. Set aside. |
| 2. | Soak kelp into water for 1 hour. Bring to boil. |
| 3. | Put the soup bag into the sauce. Add the seasoning. Cover. |
Cooking Method:
| 1. | Bring water to the boil. Put in the spinach. Add the seasoning. Cook for 1 minute. Immerse in ice water. Let stand. |
| 2. | In the same pot of boiled water, add the maitake mushrooms. Cook for 2 to 3 minutes. Immerse in ice water. Let stand. |
| 3. | Dry the cooled vegetables with kitchen paper. Add the bonito sauce. Mix well. Sprinkle with bonito flakes to serve. |
Per Serving:
| Energy (kcal) | 6 |
| Carbohydrate (g) | 1 |
| Protein (g) | 1 |
| Fat (g) | 0 |
| Sugar (g) | 0 |
| Sodium (mg) | 322 |
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Mr. Lok WONG.
Extract from CookSmart, Issue 18
