Nira and Egg Yolk with Ponzu Sauce
Costo $5, ahorrar $10
Fuente: Recommended by CookPal
- 10 Min
- 1 Porciones
- $5
Nira and Egg Yolk with Ponzu Sauce
Costo $5, ahorrar $10
Fuente: Recommended by CookPal
- 10 Min
- 1 Porciones
- $5
INGREDIENTES
Vegetable
- 1 bunch (100g) of nira
Egg
- 🥚 1 egg yolk
Condiment
- 1 tbsp ponzu sauce
Seafood
- 1 packet (4g) katsuobushi
PASOS
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.
NUTRIENTES
Por 1 porción🔥
120
Calorías
- 6gProteína
- 5gCarbohidratos
- 8gGrasas
💡 Consejos
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.
⚠️ Precauciones
Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.