128 calories (1/2 of recipe); 10.0 g protein; 7.2 g fat; 6.9 g carbohydrate; 3.4 g net carbs; 169 mg sodium (with 50% reduced-sodium soy sauce, 198 mg with regular soy sauce); 61 mg cholesterol; 3.5 g fiber
2-3 eringi king oyster mushrooms (82 g in photo)
1/2 small carrot (14 g in photo)
150-180 g momen firm tofu (174 g in photo)
2 tsp (2 g) sakura ebi dried shrimp
1/2 tsp canola oil
1/2 tsp sesame oil
1/2 tsp usukuchi shoyukoji soy sauce rice malt (made with usukuchi soy sauce)
1 tsp sake
1/4 tsp rice vinegar
1/4 tsp soy sauce (not in photo)
Black pepper, to taste
Mix shoyukoji, sake and rice vinegar, and set aside.
Cut or tear eringi into small pieces.
Cut warabi into 3-4 cm.
In a frying pan, heat canola and sesame oil, and saute carrot on medium heat.
Add warabi, and cook for 1-2 minutes.
Add sakura ebi, and stir.
Add tofu while crumbling into smaller pieces, and stir.
Add shoyukoji mixture, and cook while occasionally stirring until liquid is gone.
Swirl in soy sauce, and stir.
Cook until soy sauce's toasty aroma comes forward.
Swirl in egg, wait 5-10 seconds, roughly mix, and remove from heat (egg will cook with remaining heat).
Add black pepper, and mix.
- The recipe above is designed to taste very gentle. If you wish to highlight the toasty taste and aroma of sakura ebi, first toast them in frying pan without oil, set aside, then add back to frying pan immediately before swirling in egg.
- Any shoyukoji should work fine. Those made with usukuchi soy sauce have a slightly clearer taste than those made with regular or reduced-sodium soy sauce, but the difference is subtle.
- Make sure to get rid of almost all liquid before adding soy sauce at the end, in order to ensure ingredients absorb shoyukoji mixture flavor and also to give soy sauce a slightly burnt aroma and taste.
- If you prefer not to use mushrooms with their sour taste (however slight), try shimeji (slightly bitter), maitake, hiratake oyster, shiitake or chanterelle mushrooms.
- If shoyukoji is not at hand, try 1/2 tsp usukuchi soy sauce. This would increase sodium content per serving (1/2 recipe above) by about 30mg. You still need a small amount of soy sauce at the very end.