Ganmodoki and Shimeji Mushroom with Grated Daikon

Name: Ganmodoki and Shimeji Mushroom with Grated Daikon
Total time: 15 min
Yield: 2 Portions
Ingredients: 4 small ganmodoki; 1/2 pack shimeji mushrooms; 10cm daikon, grated; 5 shiso leaves, torn; 1 myoga, thinly sliced; 3 tbsp ponzu sauce

Coût $5, économiser $10

Source: Recommended by CookPal

15 Min
2 Portions
$5

Ganmodoki and Shimeji Mushroom with Grated Daikon

Coût $5, économiser $10

Source: Recommended by CookPal

15 Min
2 Portions
$5

INGRÉDIENTS

Main
- 4 small ganmodoki
- 1/2 pack shimeji mushrooms
- 10cm daikon, grated
Garnish
- 5 shiso leaves, torn
- 1 myoga, thinly sliced
Seasoning
- 3 tbsp ponzu sauce

ÉTAPES

Trim the root of the shimeji mushrooms and separate them. Grate the daikon and lightly drain excess water. Tear the shiso leaves and thinly slice the myoga.

Boil water in a pot, blanch the ganmodoki and shimeji mushrooms briefly, then drain.

Combine all ingredients in a bowl, add ponzu sauce, mix gently, and serve in a dish.

NUTRIMENTS

Par portion

🔥

150

Calories

8g
Protéines
12g
Glucides
5g
Graisses

💡 Astuces

This dish is light and refreshing, perfect for a quick dinner or a side dish.You can substitute shiso leaves with parsley or omit them if unavailable.Serve immediately for the best texture and flavor.

⚠️ Précautions

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