Octopus and Mizuna Japanese Choregi Salad

Name: Octopus and Mizuna Japanese Choregi Salad
Total time: 10 min
Yield: 2 Porciones
Ingredients: 🐙 100g boiled octopus; 75g mizuna (1/2 bag); 🍅 4 cherry tomatoes; 1 tbsp dried seaweed; 2 tbsp ponzu sauce; 1 tbsp sesame oil; A dash of chili oil; 🧄 1/4 tsp grated garlic; 1 tsp white sesame seeds

Costo $8, ahorrar $5

Fuente: Recommended by CookPal

10 Min
2 Porciones
$8

Octopus and Mizuna Japanese Choregi Salad

Costo $8, ahorrar $5

Fuente: Recommended by CookPal

10 Min
2 Porciones
$8

INGREDIENTES

Main Ingredients
- 🐙 100g boiled octopus
- 75g mizuna (1/2 bag)
- 🍅 4 cherry tomatoes
- 1 tbsp dried seaweed
Dressing
- 2 tbsp ponzu sauce
- 1 tbsp sesame oil
- A dash of chili oil
- 🧄 1/4 tsp grated garlic
- 1 tsp white sesame seeds

PASOS

Trim the mizuna roots and cut into bite-sized pieces. Halve the cherry tomatoes. Soak the dried seaweed in water for 10 minutes, then squeeze out excess water.

Cut the boiled octopus into bite-sized pieces.

In a bowl, mix all the dressing ingredients. Add the prepared mizuna, tomatoes, seaweed, and octopus, then toss to combine.

NUTRIENTES

Por 1 porción

🔥

150

Calorías

10g
Proteína
8g
Carbohidratos
10g
Grasas

💡 Consejos

You can add cucumber slices or sprinkle torn Korean seaweed for extra flavor.Serve chilled for a refreshing taste.Adjust the amount of chili oil based on your spice preference.

⚠️ Precauciones

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