Nira and Egg Yolk with Ponzu Sauce
Kosten $5, sparen $10
Quelle: Recommended by CookPal
- 10 Min
- 1 Portionen
- $5
Nira and Egg Yolk with Ponzu Sauce
Kosten $5, sparen $10
Quelle: Recommended by CookPal
- 10 Min
- 1 Portionen
- $5
ZUTATEN
Vegetable
- 1 bunch (100g) of nira
Egg
- 🥚 1 egg yolk
Condiment
- 1 tbsp ponzu sauce
Seafood
- 1 packet (4g) katsuobushi
SCHRITTE
1
Boil water in a pot and blanch the nira for about 30 seconds starting from the root. Rinse under cold water and squeeze out excess moisture. Cut into bite-sized pieces.
2
Arrange the nira on a plate, top with katsuobushi and egg yolk, then drizzle with ponzu sauce.
NÄHRSTOFFE
Pro 1 Portion🔥
120
Kalorien
- 6gProtein
- 5gKohlenhydrate
- 8gFette
💡 Tipps
This dish pairs well with rice or as a side for grilled meat.Use fresh nira for the best flavor and texture.Adjust the amount of ponzu sauce to your taste preference.
⚠️ Vorsichtsmaßnahmen
Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.