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Tsukushi Egg Stir-fry

Coût $5, économiser $10

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $5

INGRÉDIENTS

  • Vegetable

    • 200g tsukushi

  • Seasoning

    • 1 tsp baking soda
    • 1 tbsp mirin
    • 1 tbsp sake
    • 1 tsp dashi powder
    • 🍬 1 tsp sugar
    • 1 tbsp soy sauce

  • Egg

    • 🥚 2 eggs

  • Oil

    • 2 tsp olive oil
    • 1 tsp sesame oil

  • Liquid

    • 💧 2 tbsp water

ÉTAPES

1

Remove the husks from the tsukushi using gloves to avoid staining fingers. Soak them in water overnight to remove bitterness.

2

Drain the tsukushi and boil them in a pot of water with baking soda until tender. Rinse briefly in water to remove bitterness.

3

Pat the tsukushi dry with paper towels and cut them into thirds.

4

Heat olive oil in a frying pan over medium heat and sauté the tsukushi briefly. Add the seasoning mixture and simmer until the liquid reduces.

5

Pour beaten eggs over the tsukushi, drizzle sesame oil, cover with a lid, and steam for 1 minute. Serve immediately.

NUTRIMENTS

Par portion

🔥

180

Calories

  • 12g
    Protéines
  • 10g
    Glucides
  • 8g
    Graisses

💡 Astuces

Tsukushi can be bitter if not soaked properly overnight.Use fresh eggs for better flavor and texture.Serve with rice or as a side dish for a complete meal.

⚠️ Précautions

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