Organic Soya Bean Curd Japanese Set Meal
(Available only in Chinese)
Ingredients: (To serve 1)
| Organic soya bean curd (cut into 3 slices) | 150 g |
| Ten-grain rice (brown rice, rye grain, millet, buckwheat, purple yam cubes, sorghum, coix seeds, black rice, red lentils, red rice, fox nuts, lotus seeds, pearl rice, wheat, mung beans) | 200 g |
| Pickled carrot and cucumber | Around 30 g |
| Seasoned wakame seaweed | Around 20 g |
Seasonings:
| Olive oil | ¾ teaspoon |
| Homemade Japanese style teriyaki sauce | Around 45 ml |
| White sesame seeds | 1 g |
| Nori (shredded) | 5 g |
Ingredients of Homemade Japanese Style Teriyaki Sauce (Ingredients (To Serve 1) (Around 45 ml)):
| Less sodium soya sauce | 12.5 ml |
| Mirin | 12.5 ml |
| Rice wine | 10 ml |
| Water | 10 ml |
| Organic brown rice | 4 g |
Ingredients of Homemade Pickled Carrot and Cucumber (Ingredients (To Serve 1) (Around 30 g)):
| Cucumber (sliced) | 20 g |
| Carrot (shredded) | 10 g |
| Salt | ¹⁄₄₀ teaspoon |
| Sugar | ⅒ teaspoon |
| Vinegar | ⅒ teaspoon |
Ingredients of Homemade Seasoned Wakame Seaweed (Ingredients (To Serve 1) (Around 20 g)):
| Wakame seaweed | 15 g |
| Less sodium soya sauce | 1.8 ml |
| Rice vinegar | 2 ml |
| Organic brown sugar | 1 g |
| Sesame oil | 0.5 ml |
| White sesame seeds | 0.1 g |
Cooking Method:
| 1. | Soak the ten-grain rice in 800 ml of water for 1 hour, then cook it for 40 minutes using a rice cooker or a steamer. Serve one bowl (200 g) and set aside. |
| 2. | Making the Japanese style teriyaki sauce: Mix the soya sauce, mirin, rice wine, water and organic brown sugar well and set aside. |
| 3. | Making the pickled carrot and cucumber: Toss the sliced cucumber and shredded carrot with salt, sugar and vinegar well. Take around 30 g of the mixture and set aside. |
| 4. | Making the seasoned wakame seaweed: Soak the wakame seaweed in hot water until rehydrated then drain. Add the less sodium soya sauce, rice vinegar, organic brown rice, sesame oil and white sesame seeds and toss well. Take around 20 g of the mixture and set aside. |
| 5. | Heat a wok and pour in the olive oil. Place the soya bean curd slices in the wok and pan-fry until both sides turn golden brown. Pour in around 45 ml of the homemade teriyaki sauce, and simmer over a medium-low heat until it thickens and evenly coats the soya bean curd slices. Remove the soya bean curd slices from the wok and place them on a plate. |
| 6. | Sprinkle the shredded nori and white sesame seeds over the teriyaki soya bean curd slices. Serve with a bowl of ten-grain rice, and the two side dishes (pickled carrot and cucumber, and seasoned wakame seaweed). |
Per serving:
| Energy(kcal) | 575 |
| Carbohydrate(g) | 77 |
| Protein(g) | 33 |
| Fat(g) | 15 |
| Sugar(g) | 6 |
| Sodium(mg) | 600 |
The energy and nutrient content is estimated according to the information compiled by the Centre for Food Safety under the Food and Environmental Hygiene Department, and the Nutrient Data Laboratory under the U.S. Department of Agriculture. Values are
for reference only.
This recipe is provided by so330.
