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Simmered Kizami Kombu and Satsuma-age

Coût $5, économiser $10

Source: Recommended by CookPal

  • 15 Min
  • 2 Portions
  • $5

INGRÉDIENTS

  • Main Ingredients

    • 2 pieces satsuma-age
    • 10g dried kizami kombu
    • 🥕 40g carrot, sliced
    • 100cc kombu soaking liquid

  • Seasonings

    • 1 tbsp mirin
    • 🍬 1 tsp sugar
    • 1/2 tbsp soy sauce

ÉTAPES

1

Soak dried kizami kombu in a bowl with plenty of water for 5–10 minutes. Drain and reserve 100cc of the soaking liquid. Slice the carrot diagonally into thin slices, then cut into 5mm wide pieces.

2

Cut satsuma-age in half along the shorter side, then slice into 1cm wide pieces along the longer side.

3

In a pot, combine the seasonings (mirin, sugar, soy sauce) and the reserved kombu soaking liquid. Heat over medium heat until boiling. Add satsuma-age, rehydrated kombu, and carrot. Stir well, cover, and simmer on low heat for 3–4 minutes.

NUTRIMENTS

Par portion

🔥

150

Calories

  • 5g
    Protéines
  • 15g
    Glucides
  • 5g
    Graisses

💡 Astuces

This dish can be stored in the fridge for up to 2 days.Pair with rice for a complete meal.Adjust seasoning to taste if you prefer a stronger flavor.

⚠️ Précautions

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