A tasty everyday dish from Okinawa that has been gaining popularity across Japan in recent years. Slowly sauteing carrots with a small amount of oil enhances the sweetness of the vegetable, and eggs add a gentle, rich taste. Among a number of variations, canned tuna is often mentioned as an addition. The recipe below features okara-konnyaku (soybean pulp yam cakes) to make the dish more filling as well as snow peas for color.
1/2 recipe:
115 calories; 6.1 g protein; 5.4 g fat; 11.2 g carbohydrate; 5.1 g net carbs; 128 mg sodium (with 50% reduced-soy sauce and shoyukoji made with 50% reduced-sodium soy sauce; 106 mg cholesterol; 6.1 g fiber
<Ingredients>
1 egg
Approx. 70 g okara-konnyaku soybean pulp yam cakes (69 g ground and excess water squeezed out)
6 snow peas (16 g in photo)
1/2 tsp soy sauce
1/2 tsp shoyukoji soy sauce rice malt
1/4 tsp kurozu brown rice vinegar
2-3 tsp katsuobushi bonito flakes (1.1 g in photo)
1/2 tsp oil (equal parts canola and sesame oil used below)
<Directions>
1.
Using a slicer, shred carrot.
Remove "string" along outer edge of snow peas, and slice lengthwise into the same or narrower width as carrot.
Lightly beat egg.
2.
In a frying pan, heat oil, and saute carrot on medium low or lower heat until somewhat soft.
3.
Add okara-konnyaku, and mix to coat with oil.
4.
Add snow peas, and stir.
<Notes>
- Shoyukoji tends to burn when added to hot items in frying pan. For this reason, mixing it with another liquid (soy sauce in this case) prevents it from imparting a burned taste while ensuring even flavoring.
- Vinegar is added to mimic salty taste in this recipe. It also prevents other ingredients from sticking (or burning) to frying pan to some degree.
- If canned tuna is used, katsuobushi can be skipped.
- Cooking eggs with heat retrained by other ingredients (by turning off heat) ensures soft texture of eggs.
- "Shirishiri" is an onomatopoeic word for slicing in Okinawan dialect.
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