An unbeatable comfort food in cold seasons! The
original version had the major drawback of being loaded with sodium, but the dish is finally ready to be re-introduced at our table. Major differences are making the
dashi stronger by additionally using
niboshi young dried sardines for a powerful base, reducing the amount of
sake, desalinating fishcakes, using reduced-sodium soy sauce, and partially replacing soy sauce with rice vinegar as well as substituting
shiokoji salted rice malt for some salt. Each change may be minor, but the outcome is surprisingly low in sodium and of course very tasty!
535 calories (1/4 of recipe); 34.4 g protein; 28.7 g fat; 38.9g carbohydrate; 31.4 g net carbs; 282 mg sodium (with 50% reduced-sodium soy sauce); 286 mg cholesterol; 7.5 g fiber