Shishito to eringi no amiyaki / grilled shishito peppers and king oyster mushrooms

From the prep stage, the crackling sound and earthy aroma of mushrooms and green peppers on the grill become part of your meal. Grilled ingredients in season are often eaten with soy sauce based dipping sauce, or with salt and a squeeze of citrus such as yuzu, sudachi and kabosu. The grilled eringi and shishito below are served with grated ginger and soy sauce mixed with dashi. This is a very straightforward way to cook with little involved ...

1/2 of recipe: 20 calories; 2.2 g protein; 0.3 g fat; 5.3 g carbohydrate; 2.4 g net carbs; 41 mg sodium (with 50% reduced-sodium soy sauce; 101 mg with regular soy sauce); 0 mg cholesterol; 2.9 g fiber


<Ingredients>

10 shishito sweet peppers (58 g in photo)
1 large eringi king oyster mushroom (88 g in photo)

1 small knob ginger
1/2 tbsp soy sauce
1/2 tbsp dashi

<Directions>
1.

Grate ginger.

Mix soy sauce and dashi.

2.

Remove discolored parts and slice eringi into 8-10 mm thick pieces.

Make cuts on shishito to prevent them from bursting while grilling (single cut per shishito is enough).

3.

Grill eringi and shishito.

4.

Serve hot with soy sauce + dashi mixture and ginger.

<Notes>

• The above nutrition figures are based on the assumption that one-third of soy sauce + dashi dipping sauce is consumed.
• When serving dipping sauce, the less you provide the less your guests consume. This does not mean you are stingy! A generous serving is not always courteous in terms of people's health, including sodium-savvy living.
   

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