Cooked Greens and Bean Curd
| Nutritional Value (per serving) |
Calories
Protein
Fat
Carbohydrates
Dietary fiber
Calcium
Iron
Vitamin A (effective)
Vitamin D
Vitamin B1
Vitamin C
Salt equivalent
|
39kcal
3.9g
1.2g
3.6g
1.6g
183mg
2.2mg
1081IU
-
@0.06mg
45mg
0.5g
|
| Ingredients |
Serves 1 |
Serves 4 |
Komatsuna greens
(or turnip leaves)
Bean curd (dried)
|
@60g
4g
|
@240g
16g
|
| Seasoning |
Serves 1 |
Serves 4 |
Light-colored soy sauce
Mirin
Salt
Stock
|
3g
2g
0.2g
@100cc
|
12g (2 teaspoon)
8g (1 1/3 teaspoons)
@0.8g (slightly more than 1/6 teaspoon)
2 cups
|
| P |
Rinse the komatusna greens and roughly cut into thirds or quarters lengthwise. |
| Q |
Steep the bean curd in water (or by wrapping in a wet dishcloth), and cut into 2cm-long pieces. |
| R |
Heat the stock in a pan and bring to a boil. Season with the light-colored soy sauce, mirin and salt. |
| S |
Add the bean curd to 3 and cook for a while. Add the komatsuna greens after drying them. |
| T |
When the komatsuna greens become flexible, serve. |
Eron, effective in preventing anemia, becomes a substance that carries oxygen to the brain and body, and enhances body functions as a whole by strengthening vital resistance against diseases. Greens are also rich in calcium, which aids in preventing becoming irritable.
|
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