All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Seriyaki / water dropwort with konnyaku noodles and thin deep-fried tofu

Although the name literally means "roasted/grilled" seri, seri in this dish is usually blanched and mixed with other ingredients, at least with the regional seriyaki in Akita Prefecture. A past simple version, possibly in a different region, used a roasting or grilling technique to prepare seri. So why not grill seri to intensify its flavor and then cook it as Akita people do?
Seri roots are probably the tastiest part, as the roots get rave reviews with seri grown in the Mitsuseki region in Akita. While store-bought seri here does not come with yummy roots (and my own seri is impossible to dig in the hard-frozen ground outside), you can still enjoy the toasty note and sweet juiciness of the vegetable from grilling.

1/2 of recipe:
70 calories; 4.0 g protein; 2.9 g fat; 6.0 g carbohydrate; 3.2 g net carbs; 145 mg sodium (with 50% reduced-sodium soy sauce); 0 mg cholesterol; 2.8 g fiber

1/3 of recipe:
93 calories; 2.7 g protein; 2.0 g fat; 4.0 g carbohydrate; 2.1 g net carbs; 93 mg sodium (with 50% reduced-sodium soy sauce); 0 mg cholesterol; 1.9 g fiber

(Serves 2-3)
120-150 g seri water dropwort (120 g in photo)
1 small usuage thin deep-fried tofu
60-90 g shirataki konnyaku yam noodles (80 g in photo)
4 tbsp dashi
1/3 tsp rice vinegar
1 tsp sake
2 tsp mirin
1 1/2 tsp soy sauce


Prep boil shirataki noodles and usuage
Cut shirataki noodles into 7-8 cm, and slice usuage thinly (or cut in rectangles).


In pot or frying pan, put shirataki, and cook (without oil) on medium low heat until moisture on surface is gone.
Add dashi, rice vinegar, sake, mirin and part (1 tsp) of soy sauce.

Add usuage, and cook until broth is almost gone, stirring occasionally.


Meanwhile, cook seri on grill. 
Flip often for even cooking.
Cool on zaru strainger or tray. 


When broth is almost gone, add remaining soy sauce (1/2 tsp), mix well, and continue cooking until all broth is gone.

Remove from heat, and cool.


Cut seri into 3-4 cm.
Squeeze out excess moisture, and put in prep bowl while fluffing up. 


Add shirataki noodles & usuage to seri, and mix well.
Let sit for 10+ minutes to blend flavors. 

  • Depending on the amount of seri and shirataki as well as on oil content of usuage, the final dish may taste bland. Taste shirataki noodles & usuage before removing from heat, and add more soy sauce as necessary. The mixture should taste relatively sweet and slightly saltier than you would want as the final dish, as both will soften when mixed with seri later.
  • If a richer taste is preferred, shirataki noodles & usuage can be sauteed with sesame oil (first dry saute shirataki then add sesame oil; this prevents shirataki from tasting watery and helps it absorb flavors).
  • This keeps well for several days.
  • Very impressive seri from Akita's Mitsuseki region can be seen here. Cultivated like rice!

1 comment:

Anonymous said...

The photos from the link are very interesting, it seems as though the roots are used as well in the dishes shown at the bottom of the page. And all harvested plants are carefully packed including the clean roots.

Spring is on it's way, it seems - my seri has noticably started to send out numerous fresh shoots and I think I should soon be able to harvest again.

One plant I took inside the house during the winter, just to be sure. There were harsh and really cold spells and plant pots are more susceptible to cold than plants just growing in a flower bed or somewhere. I left one pot outside on the balcony so that will take longer but it seems it survived. At least I hope so!