CookPal AI
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Goya and Shirasu Vinegared Salad

Coût $5, économiser $10

Source: Recommended by CookPal

  • 10 Min
  • 2 Portions
  • $5

INGRÉDIENTS

  • Vegetables

    • 1/2 bitter melon (goya)
    • 2 shiso leaves, thinly sliced

  • Seafood

    • 10g whitebait (shirasu)

  • Condiments

    • 1 umeboshi (pickled plum), pitted and mashed
    • 🧂 1/2 tsp salt
    • 1 tsp vinegar
    • 🍯 1 tbsp honey

ÉTAPES

1

Remove seeds and pith from the bitter melon (goya), slice thinly, and place in a bowl. Sprinkle with salt, massage gently, and let sit for 5 minutes. Rinse with water and squeeze out excess moisture.

2

Pit the umeboshi and mash it with a knife. Thinly slice the shiso leaves.

3

In a bowl, mix vinegar and honey until well combined.

4

Add the prepared goya, mashed umeboshi, sliced shiso leaves, and shirasu to the bowl. Mix well to combine.

NUTRIMENTS

Par portion

🔥

50

Calories

  • 2g
    Protéines
  • 10g
    Glucides
  • 0g
    Graisses

💡 Astuces

This dish is best served chilled, making it a refreshing side dish for summer.You can substitute honey with sugar or omit it for a sharper taste.If shirasu is unavailable, you can use finely chopped boiled shrimp as an alternative.

⚠️ Précautions

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