Tanpopo no shiraae / dandelions with tofu dressing
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
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
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.
Cut dandelion leaves into 3-4 cm, squeeze out excess moisture, and place in a prep bowl.
Add flaxseed oil, and mix well.