Bean Sprouts and Hijiki with Ume Ponzu Dressing

Name: Bean Sprouts and Hijiki with Ume Ponzu Dressing
Total time: 30 min
Yield: 2 Porciones
Ingredients: 200g bean sprouts; 1 tbsp dried hijiki; 1 umeboshi (pickled plum); 1 tbsp ponzu soy sauce

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

30 Min
2 Porciones
$5

Bean Sprouts and Hijiki with Ume Ponzu Dressing

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

30 Min
2 Porciones
$5

INGREDIENTES

Vegetables
- 200g bean sprouts
Seaweed
- 1 tbsp dried hijiki
Condiments
- 1 umeboshi (pickled plum)
- 1 tbsp ponzu soy sauce

PASOS

Rehydrate the hijiki in plenty of water and drain well. Remove the pit from the umeboshi and finely chop it with a knife.

Place the bean sprouts in a microwave-safe bowl, cover loosely with plastic wrap, and microwave at 600W for 2 minutes.

Combine the hijiki, chopped umeboshi, and ponzu soy sauce with the bean sprouts and mix well.

NUTRIENTES

Por 1 porción

🔥

Calorías

2g
Proteína
8g
Carbohidratos
0g
Grasas

💡 Consejos

This dish can be served cold or at room temperature, making it a great make-ahead side dish.You can substitute hijiki with other types of seaweed like wakame if unavailable.Adjust the amount of ponzu soy sauce to your taste preference.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.