Shirouri Pickled Salad

Name: Shirouri Pickled Salad
Total time: 50 min
Yield: 2 Portions
Ingredients: 1/2 shirouri (white cucumber); 1 myoga (Japanese ginger); 3 shiso leaves; A pinch of sliced chili; 1 tsp kombu tea powder; 🧂 1/2 tsp salt

Coût $5, économiser $10

Source: Recommended by CookPal

50 Min
2 Portions
$5

Shirouri Pickled Salad

Coût $5, économiser $10

Source: Recommended by CookPal

50 Min
2 Portions
$5

INGRÉDIENTS

Vegetables
- 1/2 shirouri (white cucumber)
- 1 myoga (Japanese ginger)
- 3 shiso leaves
- A pinch of sliced chili
Seasonings
- 1 tsp kombu tea powder
- 🧂 1/2 tsp salt

ÉTAPES

Remove seeds from the shirouri and slice it thinly.

Cut myoga and shiso leaves into thin strips.

Place shirouri, chili, kombu tea powder, and salt into a bag and massage gently. Let it marinate for 30 minutes.

Add myoga and shiso leaves to the bag, mix well, and serve.

NUTRIMENTS

Par portion

🔥

Calories

1g
Protéines
10g
Glucides
0g
Graisses

💡 Astuces

This dish pairs well with rice or as a refreshing side to heavier meals.You can substitute shirouri with cucumber if unavailable.Store leftovers in the fridge for up to 2 days.

⚠️ Précautions

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