Hyperlipidemia

Soy-Flavored Stewed Ham

Calories
Fat
Protein
Cholesterol
Salt
P/S ratio*
Dietary fiber

210kcal
8g
20g
25mg
1.4g
2.3
1.4g

*A ratio between saturated fatty acid(S) and polyhydric unsaturated fatty acid(P). The ratio is shown for each dish. The preferable ratio is 1 to1.5.

Ingredients	Serve 1	Serves 4
tofu (momen) ground beef round (lean) chives ginger root yam (grated) potato starch egg whites	1/4 block 50g 3/4 2.5g 5g 5/12 tablespoons 1/	1 block 200g 1 1/2 10g 20g yam (grated) 2 2/3 tablespoons 1 1/3
romaine tomato	2 1/4	8 1
Seasonings	Serve 1	Serves 4
soy sauce mirin	1/2 tablespoons 1/2 tablespoons	2 tablespoons 2 tablespoons
vegetable oil	1/2 teaspoons	2 teaspoons

1	Cook the tofu in boiling water briefly and place it on a kitchen cloth spread over a strainer for a while. Wrap the tofu in the kitchen cloth to lightly squeeze the water off.
2	Cut the chives into thin rings and mince the ginger root.
3	Combine the tofu, chives, ginger, ground beef, yam, potato starch and egg white in a bowl, and mix all ingredients using your hand until smooth. Form into four equal oval-shaped hamburgers.
4	Heat a frying pan and add vegetable oil. Place the hamburgers and cook over high heat to brown both sides, then lower the heat and cook thoroughly. Add the soy sauce and mirin and cook some more to season.
5	Place the hamburger over a bed of romaine leaves on a plate. Cut the tomato into wedges and place on the side.

Yam is used to thicken the hamburger. Icho-imo (round yam) contains less water than nagaimo (long yam) and is therefore more suitable for this dish.

Tofu, after the excess water is removed, may be used for gratin or Japanese steak.

Removing excess water from tofu by boiling
Place tofu in water and bring to boil. Wrap it in a kitchen cloth to lightly squeeze the water off. This crumbled tofu may be used in dressings and other dishes.

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