The combination of flavors in this recipe—sweet late-season corn, soy, and butter—is not unusual. As Hiroko Shimbo writes in her book Hiroko’s American Kitchen, corn and butter are a common pair in Hokkaido, the northernmost island of Japan, where both are produced. Here the three come together, along with pan-fried tofu, scallions, mirin, and sesame oil, to make an ultra-flavorful, just-rich-enough vegetarian main. Serve it over rice, a chewy grain like farro or wheat berries, or arugula dressed with rice vinegar and more sesame oil. A crispy fried egg would also be welcome.
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Serving Size: 1 -3 serving (66g) | ||
Recipe Makes: 2-3 servings | ||
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Calories: 74 | ||
Calories from Fat: 57 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 85.2mg | 3 % | |
Potassium 165.6mg | 4 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 2.8g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 74
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