CookPal AI
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Spicy Nanohana and Roasted Seaweed Salad

Coût $5, économiser $10

Source: Recommended by CookPal

  • 10 Min
  • 2 Portions
  • $5

INGRÉDIENTS

  • Vegetables

    • 1 bunch nanohana
    • 1/2 pack shimeji mushrooms

  • Seaweed

    • 1/2 sheet roasted seaweed

  • Seasonings

    • 🧂 1/3 tsp salt
    • 🧄 1/3 tsp grated garlic
    • 1 tsp doubanjiang
    • 1 tbsp sesame oil
    • 1 tbsp white sesame seeds

ÉTAPES

1

Cut the nanohana into 3cm pieces, separating stems and florets. Trim the root of the shimeji mushrooms and cut them in half.

2

Boil water in a pot, add a pinch of salt, shimeji mushrooms, and nanohana stems. Cook for 20 seconds, then add the florets and cook for another 10 seconds. Drain and rinse under cold water.

3

In a bowl, mix all the seasonings (salt, garlic, doubanjiang, sesame oil, and white sesame seeds). Add the cooked vegetables and mix well.

4

Tear the roasted seaweed into small pieces and mix it gently into the salad.

NUTRIMENTS

Par portion

🔥

150

Calories

  • 5g
    Protéines
  • 10g
    Glucides
  • 8g
    Graisses

💡 Astuces

Use fresh nanohana for the best flavor and texture.Adjust the amount of doubanjiang to suit your spice preference.Serve immediately for the best taste and texture.

⚠️ Précautions

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