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Simmered Kiriboshi Daikon and Satsuma-age

Coût $5, économiser $10

Source: Recommended by CookPal

  • 20 Min
  • 2 Portions
  • $5

INGRÉDIENTS

  • Main Ingredients

    • 30g kiriboshi daikon
    • 🥕 50g carrot, julienned
    • 1 piece satsuma-age, sliced
    • 💧 100cc water

  • Seasonings

    • 1 tbsp sake
    • 1 tbsp mirin
    • 🍬 1/2 tbsp sugar
    • 🧂 1 tbsp soy sauce

ÉTAPES

1

Rinse kiriboshi daikon thoroughly under water. Place it in a bowl with enough water to cover and soak according to package instructions. Squeeze out excess water.

2

Cut the carrot into thin julienne strips.

3

Slice satsuma-age into 5mm thin pieces.

4

Combine all ingredients in a pot and heat over medium until boiling. Cover and simmer on low heat for 5 minutes.

NUTRIMENTS

Par portion

🔥

150

Calories

  • 5g
    Protéines
  • 20g
    Glucides
  • 3g
    Graisses

💡 Astuces

This dish can be stored in the fridge for up to 3 days.You can substitute satsuma-age with other ingredients like chikuwa or abura-age for variety.Serve as a side dish with rice or miso soup for a complete Japanese meal.

⚠️ Précautions

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