1/3 of recipe:
229 calories; 6.6 g protein; 3.5 g fat; 40.4 g carbohydrate; 38.9 g net carbs; 41 mg sodium; 72 mg cholesterol; 1.5 g fiber
1/2 of recipe:
343 calories; 9.9 g protein; 5.2 g fat; 60.6 g carbohydrate; 58.4 g net carbs; 61 mg sodium; 108 mg cholesterol; 2.2 g fiber
30 g fresh okara soybean pulp
1/4 tsp shiokoji salted rice malt
1/2 tsp sesame oil (not in photo)
Tiny handful (3 g) katsuobushi bonito flakes
1/2 tsp toasted white sesame seeds
Lightly beat egg, and mix in okara.
Add shiokoji, and mix well.
Heat sesame oil, and fry okara-egg mixture.
After emptying mixture into hot frying pan, wait for a while until bottom starts to cook.
When rice is done, wait 10 minutes, and fluff.
- Small pieces of katsuobushi (often come in small individual packs), not large pieces for making dashi, are good enough for this dish.