Cucumber Salad with Tofu Dressing
 |
| Serves 1 |
Calories
Protein
Fat
Carbohydrates
Dietary fiber
Calcium
Iron
Salt equivalent
Vitamin A (effective)
Vitamin D
Vitamin B1
Vitamin C |
93kcal
7.2g
5.2g
5.4g
0.6g
127mg
1.5mg
0.4g
447IU
0IU
0.1mg
6mg |
|
| Ingredients |
Serves 4 |
Cucumbers
Carrot
White chicken meat
〜Dressing〜
Momen tofu
White sesame seeds
Salt
Sugar
Soy sauce
Vinegar |
1 1/2 (160g)
40g
60g
100g
3 tablespoons
1/5 teaspoon
1 tablespoon
1/4 teaspoon
1 1/2 tablespoons |
| １ |
Cut the tofu into small pieces and boil briefly.
Drain the tofu over a colander. |
| ２ |
ut the cucumbers lengthwise in half, and
thinly slice on a slant. Soak them in salted
water. Cut the carrot into small thin strips.
Sprinkle them with salt to make them tender. |
| ３ |
Strip the tendons off the chicken, sprinkle
it with some sake and cook while covered
to steam. Tear the meat into thin strips
by hand. |
| ４ |
Crush the sesame seeds with a mortar and
pestle, then add the tofu and stir well.
Season with the seasonings. |
| ５ |
Add (2) and (3) into (4), mix the entire
ingredients together, and serve in small
bowls. |
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