101 calories per serving (1/3 of recipe); 7.6 g protein; 4.5 g fat; 6.1 g carbohydrate; 4.9 g net carbs; 100 mg sodium; 145 mg cholesterol; 1.2 g fiber
2 kurumafu ring-form roasted gluten cakes (22 g in photo)
100 g tatsai ta cai
4-5 cm carrot (28 g in photo)
1/2 tbsp sake
2 tbsp katsuobushi bonito flakes
1/2 tsp shiokoji salted rice malt
Pepper, to taste
1 tsp oil
Soak kurumafu in water until soft, about 20 minutes.
Squeeze out excess water from fu (kurumafu).
Discard remaining water.
Meanwhile, cut tatsai into 3-4 cm, and slice carrot.
In a frying pan, heat oil, add fu and egg together, and cook on medium heat.
To the same frying pan, add carrot, and saute until somewhat soft.
Return fu + eggs to pan, and stir.
- The rehydration process can be shortened if fu is soaked in warm water. Do not use hot water, as fu will not become fluffy.
- This also tastes good when cold. A great bento item.
- 1/2 of recipe above: 152 calories per serving; 11.4 g protein; 6.8 g fat;
9.1 g carbohydrate; 7.3 g net carbs; 150 mg sodium; 217 mg cholesterol; 1.8 g fiber