Traditional Japanese cooking rarely uses fat or oil, and nuts have long been an important source of essential nutritional oils in the Japanese Diet. In this recipe, called Horenso Peanuts, the peanuts transformed into a creamy sauce and mixed with spinach.
From Classic Japanese, by Yasuko Fukuoka.
1. Make the peanut sauce. Grind the shelled peanuts in a suribachi or mortar and pestle. Alternatively, use and electric grinder.
2. Transfer the crushed nuts to a small mixing bowl and stir in the shoyu, sugar and dashi stock. When thoroughly mixed, the sauce will look like runny peanut butter.
3. Blanch the spinach for 30 seconds in rapidly boiling water until the leaves are wilted. Drain and cool under running water for 30 seconds.
4. Drain again and lightly squeeze out the excess water. Add the peanut sauce to the spinach in a bowl and mix gently, but thoroughly.
Serve on individual plates, or a mall bowl.
NOTE:
1 1/2 tablespoons of water with a pinch of dashi-no-moto can be substituted for the second dashi stock.
You can also use walnuts or sesame seeds to make the tock.
Young nettle leaves and coriander or cilantro, blanched and mixed with the peanut sauce also makes an interesting but "not quite Japanese" dish.
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Serving Size: 1 Serving (138g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 105 | ||
Calories from Fat: 59 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 1.1mg | 0 % | |
Sodium 482.8mg | 17 % | |
Potassium 732.6mg | 19 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 4.4g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 105
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