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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and trim the carrot. Peel the burdock and put into cold water to prevent discoloration. Rinse and drain the deep-fried tofu to remove excess oil. Rinse the hijiki and gourd ribbon. Cut all of these into very small pieces of approximately the same size. | 2. Put all the vegetables into a saucepan and add enough dashi to cover. Bring to a boil, cover (preferably with a drop lid), and simmer for 5 minutes or until the carrots are semicooked. Add the soy sauce, sake, mirin or honey, and ginger and simmer, uncovered, stirring occasionally, for 30 to 40 minutes or until well-flavored and nearly dry. | 3. Arrange in neat mounds in the center of small, deep bowls of a contrasting color and sprinkle with a few sesame seeds. Serve hot or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	1			25.01	5.8438	0.5673	0.1464
burdock root	1	ounce		20.4116	4.9158	0.4337	0.0425
tofu	1	sheet	deep-fried	-	-	-	-
hijiki	2	tablespoons	seaweed	6.3042	0.0	1.4025	0.0354
gourd ribbon	1/4	ounce		6.3042	0.0	1.4025	0.0354
dashi	3/4 - 1	cup		6.3042	0.0	1.4025	0.0354
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
sake	1	tablespoon		-	-	-	-
honey	1	teaspoon		-	-	-	-
gingerroot	1/4	teaspoon	grated	0.4	0.0888	0.0091	0.0038
sesame seed	1	tablespoon	toasted	85.5	3.9285	2.6715	7.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.