Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
383
Calories
7g
Protein
28g
Fat
30g
Carbs
Counts 11 of 17 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Plum | 1 medium (66g) | 30 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Kombu | not in our table | 0 |
| Seaweed | not in our table | 0 |
| Water | not in our table | 0 |
| Katsuobushi | not in our table | 0 |
| Bonito | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 ounce (three 7-inch pieces) kombu seaweed, available at Japanese markets
- 6 cups cool water
- 1 ounce shaved katsuobushi (bonito flakes), available at Japanese markets
- 1 dried shiitake mushroom, optional
- 2 cups cooled dashi, from recipe below
- 1/4 cup thinly sliced scallions
- 1/4 cup roughly chopped cilantro
- 1/4 cup rice vinegar (cider vinegar or ume plum vinegar can be used instead)
- 3 tablespoons soy sauce
- 2 tablespoons minced ginger (from a 2-inch piece)
- 2 tablespoons mirin
- 1/2 teaspoon toasted sesame oil
- Pinch hot pepper flakes or togarashi, optional
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes