The humble pair of soybeans and konnyaku get together for a simple, refined dish. The two ingredients are simmered with minimal seasonings, cooled, cooked again, cooled again, and reheated. The repetition allows both soybeans and konnyaku to absorb full flavoring without being taken over, which is a basic and proven technique for many nimono simmered dishes. Adapted from Tataki Konnyaku to Daizu no Nimono by Takashi Tamura, the owner chef of Tsukiji Tamura in Tokyo.
1/2 of recipe:
138 calories; 10.5 g protein; 6.0 g fat; 9.6 g carbohydrate; 4.0 g net carbs; 86 mg sodium (with 50% reduced-sodium soy sauce; approx. 203-220 mg with regular soy sauce); 0 mg cholesterol; 5.6 g fiber
1/2 of recipe:
138 calories; 10.5 g protein; 6.0 g fat; 9.6 g carbohydrate; 4.0 g net carbs; 86 mg sodium (with 50% reduced-sodium soy sauce; approx. 203-220 mg with regular soy sauce); 0 mg cholesterol; 5.6 g fiber
