Nira and Egg Yolk with Ponzu Sauce
Coût $5, économiser $10
Source: Recommended by CookPal
- 10 Min
- 1 Portions
- $5
Nira and Egg Yolk with Ponzu Sauce
Coût $5, économiser $10
Source: Recommended by CookPal
- 10 Min
- 1 Portions
- $5
INGRÉDIENTS
Vegetable
- 1 bunch (100g) of nira
Egg
- 🥚 1 egg yolk
Condiment
- 1 tbsp ponzu sauce
Seafood
- 1 packet (4g) katsuobushi
ÉTAPES
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.
NUTRIMENTS
Par portion🔥
120
Calories
- 6gProtéines
- 5gGlucides
- 8gGraisses
💡 Astuces
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.
⚠️ Précautions
Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.