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Chingensai and Shimeji with Ume and Bonito Flakes

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

  • 15 Min
  • 2 Porciones
  • $5

INGREDIENTES

  • Vegetables

    • 150g chingensai (bok choy)
    • 100g shimeji mushrooms

  • Seasonings

    • 1 umeboshi (pickled plum)
    • 4g bonito flakes
    • 1 tbsp ponzu soy sauce

PASOS

1

Cut the chingensai into 3cm pieces, separating stems and leaves. Quarter the stem pieces lengthwise. Trim the shimeji mushrooms and separate them. Remove the pit from the umeboshi and finely chop it.

2

Layer the chingensai stems, shimeji mushrooms, and chingensai leaves in a microwave-safe container. Cover loosely with plastic wrap and microwave at 600W for 3 minutes. Drain excess water and let cool slightly.

3

Add the seasonings (umeboshi, bonito flakes, and ponzu soy sauce) to the vegetables and mix well.

NUTRIENTES

Por 1 porción

🔥

80

Calorías

  • 4g
    Proteína
  • 10g
    Carbohidratos
  • 1g
    Grasas

💡 Consejos

Use fresh chingensai and shimeji for the best flavor.Adjust the amount of ponzu soy sauce to taste.This dish pairs well with rice or as a side for grilled fish.

⚠️ Precauciones

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