10 min 2 easy boil. soak egg yolk microwave okara Recipes - Japanese reduced sodium shiokoji tampopo tofu

Tanpopo no shiraae / dandelions with tofu dressing

The bitter greens of dandelions paired with the faint sweetness of tofu dressing. Tanpopo dandelions may be your enemy when it comes to lawns, but could become an endless supply of leafy greens … well, maybe not. Still, let’s enjoy the stimulating bitterness of spring and get our share of burgeoning energy.

As the leaves are quite bitter, they are soaked in water for 1-2 hours after boiling for 1-2 minutes, and then coated with oil before mixing with the tofu dressing below.

1/2 of recipe:
84 calories; 4.3 g protein; 5.1 g fat; 6.2 g carbohydrate; 3.7 g net carbs; 90 mg sodium; 53 mg cholesterol; 2.5 g fiber; 183 mg potassium

<Ingredients>

100 g tanpopo dandelion leaves (98 g raw; in photo, boiled and soaked in water for 90 minutes)
1/2 tsp flaxseed oil (or sesame or olive oil)

For scrambled egg yolk topping (using only 1/2 of amount below for this recipe)
1 egg yolk
5 g (approx. 1 tbsp) kanso okara dry soybean pulp

For shiraae tofu dressing
70 g kinugoshi soft tofu
2 tsp toasted white sesame seeds
1/8 tsp usukuchi pale soy sauce
1/4 tsp shiokoji salted rice malt

<Directions>
1.

Mix egg yolk and okara, and let sit for 5-10 minutes or so to ensure okara soaks up moisture from egg yolk.

Microwave for 15 seconds (1000 watts) while removing once or twice and scrambling well. 

Let cool.

2.

Cut dandelion leaves into 3-4 cm, squeeze out excess moisture, and place in a prep bowl.

Add flaxseed oil, and mix well.

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