Lotus Root and Fried Bean Curd (Agehan Hasu No Itame Mono)

Featured in the Honolulu Star-Bulletin on December 27, 2006.

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Ingredients:

Lotus Root and Fried Bean Curd (Agehan Hasu No Itame Mono)

  • 1 piece aburage (deep fried bean curd), sliced
  • 1/4 cup water
  • 1 tablespoon sake (rice wine)
  • 1/2 teaspoon salt
  • 1 tablespoon dashi-no-moto (fish-flavored soup base)
  • 2 tablespoons vegetable oil
  • 1 piece hasu (lotus root), thinly sliced
  • 1 carrot, thinly sliced
  • 2 green onions, cut into 1-inch lengths
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame seed

Directions:

Pour hot water over aburage; drain. Combine aburage, water, sake, salt and dashi-no-moto. In a skillet, heat oil; saute hasu about 5 minutes. Stir in aburage mixture. Add carrots and green onions. Before serving, stir in soy sauce. Sprinkle with sesame seed. Makes 6 servings.

Approximate Nutrient Analysis per serving:
90 calories, 6 g fat, 0.5 g saturated fat, 0 mg cholesterol, 800 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g sugar, 2 g protein

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