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Ingredientes
- 1/2 lb pork (leg portion) sliced
- 1 x grilled bean curd (yaki-dofu)
- 2/3 x block gelatinous devil's-tongue starch (konnyaku) Salad oil
- 1 1/2 c. kelp-flavored fish stock (nidashijiru)
- 1 Tbsp. sweetened cooking sake (mirin)
- 1 Tbsp. sugar
- 2 Tbsp. Japanese rice wine (sake)
- 1 Tbsp. light color soy sauce (usukuchi-shoyu)
- 3 Tbsp. bean paste (shinsyu-miso) Japanese mustard (optional)
Direcciones
- Cut pork into 1 1/2-inch-long strips.
- Make shallow cuts on surface of konnyaku; cut into 1-inch cubes and boil.
- Cut bean curd into 1 1/4- to 1 1/2-inch cubes.
- Heat salad oil thoroughly in pan and stir-fry pork till color changes. Add in konnyaku and stir-fry further. Add in stock and cover. When boiled, add in bean curd.
- Add in mirin, sugar, sake and soy sauce to pork mix and dissolve miso in mix. Braise till flavored.
- Serve with Japanese mustard mixed with water, if you like.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 4 servings | |
| Calories 140 | |
| Calories from Fat 31 | 22% |
| Total Fat 3.46g | 4% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 328mg | 14% |
| Potassium 323mg | 9% |
| Total Carbs 11.21g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 8.4g | 6% |
| Protein 12.38g | 20% |
