Okara tamago karee-aji to horenso, komatsuna no bataa-joyu itame / stir-fried spinach, komatsuna and egg with soybean pulp and curry, soy sauce butter flavor
A variation of leafy greens stir-fry with egg and soybean pulp. Flavoring with a small amount of soy sauce alone is not strong enough for some people, including Tom. While adding shiokoji salted rice malt or salt usually takes care of the issue, curry powder, a versatile spice, gives an instant appetizing boost without adding sodium. The spice also results in a meaty taste with the egg + soybean pulp mixture.
1/2 of recipe:
97 calories; 5.8 g protein; 6.3 g fat; 4.4 g carbohydrate; 0.9 g net carbs; 102 mg sodium (with 50% reduced-sodium soy sauce); 120 mg cholesterol; 3.5 g fiber
<Ingredients>
1/3-1/2 bunch (130-150 g) spinach and komatsuna in total (105 g spinach and 32 g komatsuna in photo)
1 egg
30 g okara soybean pulp
1/4 tsp curry powder
1 tsp (4 g) unsalted butter
1/2 tsp oil
2/3 tsp soy sauce
<Directions>
1.
Lightly beat egg, add okara and curry powder, mix well, and let sit for 10+ minutes.
2.
Chop spinach and komatsuna into 3-4 cm.
3.
Heat butter and oil in frying pan, put egg mixture, and cook at medium to medium low heat until bottom starts to solidify.
Flip, and break into bite-size pieces.
When cooked through, transfer to a plate.
4.
Using the same frying pan, add stem sections of spinach and komatsuna, and stir fry.
When basically cooked (color brightens), add leaf sections of spinach and komatsuna, and stir fry.
5.
When vegetables are almost done (leaves turn bright), put cooked egg mixture, mix, and heat through.
Add soy sauce from the edge of frying pan (to enhance flavor), and stir.
Ready to serve.
<Notes>
1/2 of recipe:
97 calories; 5.8 g protein; 6.3 g fat; 4.4 g carbohydrate; 0.9 g net carbs; 102 mg sodium (with 50% reduced-sodium soy sauce); 120 mg cholesterol; 3.5 g fiber
<Ingredients>
1 egg
30 g okara soybean pulp
1/4 tsp curry powder
1 tsp (4 g) unsalted butter
1/2 tsp oil
2/3 tsp soy sauce
<Directions>
1.
Lightly beat egg, add okara and curry powder, mix well, and let sit for 10+ minutes.
2.
Chop spinach and komatsuna into 3-4 cm.
3.
Heat butter and oil in frying pan, put egg mixture, and cook at medium to medium low heat until bottom starts to solidify.
4.
Using the same frying pan, add stem sections of spinach and komatsuna, and stir fry.
5.
When vegetables are almost done (leaves turn bright), put cooked egg mixture, mix, and heat through.
<Notes>
- No okara soybean pulp? Crushed fu gluten cakes or koyadofu freeze-dried tofu give similar results. Egg by itself is also tasty.
- Any leafy greens work fine.
- Photo at right shows another variation with grated carrot added to egg + okara mixture. A past dinner menu photo shows one with benibana safflower petals. For both, a quarter teaspoon of shiokoji salted rice malt was added to egg + okara mixture.
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