Shimeji and Chinese Cabbage with Ume Kombu
Coût $5, économiser $10
Source: Recommended by CookPal
- 5 Min
- 1 Portions
- $5
Shimeji and Chinese Cabbage with Ume Kombu
Coût $5, économiser $10
Source: Recommended by CookPal
- 5 Min
- 1 Portions
- $5
INGRÉDIENTS
Vegetables
- 🍄 1/2 pack shimeji mushrooms
- 2 leaves Chinese cabbage
Condiments
- 1 tsp soy sauce
- 1 umeboshi (pickled plum)
- 2 tsp salted kombu
ÉTAPES
Cut off the root of the shimeji mushrooms and separate them by hand. Slice the Chinese cabbage into 1 cm strips. Remove the seed from the umeboshi and finely chop it.
Place the shimeji mushrooms and Chinese cabbage in a microwave-safe container. Cover loosely with plastic wrap and microwave at 600W for 3 minutes.
Add soy sauce, chopped umeboshi, and salted kombu to the container and mix well.
NUTRIMENTS
Par portion🔥
50
Calories
- 2gProtéines
- 8gGlucides
- 0gGraisses
💡 Astuces
You can experiment with different types of mushrooms for variety.This dish is best served fresh but can be stored in the fridge for up to a day.If you prefer a stronger flavor, increase the amount of salted kombu slightly.
⚠️ Précautions
Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.