CookPal AI
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Chingensai and Octopus with Vinegar Miso Dressing

Coût $8, économiser $5

Source: Recommended by CookPal

  • 10 Min
  • 2 Portions
  • $8

INGRÉDIENTS

  • Vegetables

    • 1 bunch chingensai

  • Seafood

    • 150g boiled octopus

  • Seasoning

    • 1 1/2 tbsp white miso
    • 1/2 tsp karashi (Japanese mustard)
    • 🍬 1/2 tbsp sugar
    • 1 tbsp vinegar

ÉTAPES

1

Cut the root off the chingensai and slice into 2cm widths, separating stems and leaves. Cut the boiled octopus into bite-sized pieces.

2

Boil water in a pot, add chingensai stems and cook for 2 minutes. Then add the leaves and cook for 1 more minute. Drain and rinse under cold water, then squeeze out excess moisture.

3

Mix the seasoning ingredients (white miso, karashi, sugar, vinegar) in a bowl. Add the chingensai and octopus, then toss to combine.

NUTRIMENTS

Par portion

🔥

120

Calories

  • 10g
    Protéines
  • 8g
    Glucides
  • 2g
    Graisses

💡 Astuces

Use fresh octopus for better flavor and texture.Adjust the amount of karashi to your spice preference.Serve chilled for a refreshing side dish.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.