Okara-konnyaku no nikumiso-fu soboro to iritamago no gohan / steamed rice topped with sweet & salty fried soybean pulp yam cakes and scrambled egg
1/2 recipe without rice:
60 calories; 4.0 g protein; 3.5 g fat; 3.2 g carbohydrate; 1.6 g net carbs; 104 mg sodium; 105 mg cholesterol; 1.6 g fiber
1/2 recipe with 110 g steamed rice (approx. 1/3 of steamed rice made with 180 cc/150 g dry rice):
239 calories; 7.0 g protein; 3.9 g fat; 42.0 g carbohydrate; 40.1 g net carbs; 104 mg sodium; 105 mg cholesterol; 1.9 g fiber
1/2 recipe with 165 g steamed rice (approx. 1/2 of steamed rice made with 180 cc/150 g dry rice):
328 calories; 8.5 g protein; 4.1 g fat; 61.4 g carbohydrate; 59.4 g net carbs; 104 mg sodium; 105 mg cholesterol; 2.0 g fiber
＜Ingredients>
30g okara-konnyaku no nikumiso-fu (sweet and salty fried ground soybean pulp yam cakes)
1 egg
1-3 tsp dashi (1 tbsp dashi in photo)
1 green onion (3 g in photo)
Steamed rice (not in photo)
<Directions
>
1.
Slice green onion.
2.
In microwaveable container, beat egg, add dashi, and mix well.
3.
Microwave egg mixture along with fried soybean pulp yam cakes (covered with moistened paper towel to prevent spattering) for 20-30 seconds.
Remove fried yam cake when hot.
Stir egg mixture, and put back in microwave for 10-20 seconds.
Ideally, remove from microwave while egg is not completely cooked, and
finish cooking with cover on, using heat from egg and container on the
counter.
Mix in green onion slices.
4.
Top steamed rice with fried soybean pulp yam cakes and scrambled egg.
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