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Komatsuna and Bean Sprout Wakame Namul

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

  • 10 Min
  • 2 Porciones
  • $5

INGREDIENTES

  • Vegetables

    • 200g bean sprouts
    • 100g komatsuna (Japanese mustard spinach)
    • 2 tbsp dried wakame

  • Seasonings

    • 🧂 1/3 tsp salt
    • 1/2 tsp chicken stock powder
    • 1/2 tbsp sesame oil
    • Pinch of pepper

PASOS

1

Wash the bean sprouts and komatsuna thoroughly. Cut the komatsuna into 3-4 cm pieces.

2

Soak the dried wakame in water for 5 minutes to rehydrate, then drain.

3

Blanch the bean sprouts and komatsuna in boiling water for 1-2 minutes, then drain and cool under cold water.

4

Combine the bean sprouts, komatsuna, and wakame in a mixing bowl.

5

Add salt, chicken stock powder, sesame oil, and pepper to the bowl. Toss well to coat evenly.

6

Serve the namul in a dish and enjoy.

NUTRIENTES

Por 1 porción

🔥

80

Calorías

  • 3g
    Proteína
  • 6g
    Carbohidratos
  • 4g
    Grasas

💡 Consejos

Use fresh bean sprouts and komatsuna for the best flavor and texture.Rehydrate wakame just before use to maintain its freshness.This dish pairs well with rice or as a side to grilled meat or fish.

⚠️ Precauciones

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