Ume and Chirimen Jako with Myoga Salad

Name: Ume and Chirimen Jako with Myoga Salad
Total time: 5 min
Yield: 1 Portions
Ingredients: 10 shiso leaves (7g); 1 myoga (20g); 1 tsp soy sauce; 2 tbsp chirimen jako; 2g bonito flakes; 1 umeboshi (8g)

Coût $5, économiser $10

Source: Recommended by CookPal

5 Min
1 Portions
$5

Ume and Chirimen Jako with Myoga Salad

Coût $5, économiser $10

Source: Recommended by CookPal

5 Min
1 Portions
$5

INGRÉDIENTS

Vegetables
- 10 shiso leaves (7g)
- 1 myoga (20g)
Condiments
- 1 tsp soy sauce
Seafood
- 2 tbsp chirimen jako
- 2g bonito flakes
Fruits
- 1 umeboshi (8g)

ÉTAPES

Slice the shiso leaves thinly. Cut the myoga in half lengthwise and slice diagonally into thin pieces.

Remove the pit from the umeboshi and chop it finely.

Combine all ingredients in a bowl and mix well.

NUTRIMENTS

Par portion

🔥

Calories

5g
Protéines
3g
Glucides
1g
Graisses

💡 Astuces

Serve as a topping for rice or enjoy as a light side dish.Adjust the amount of soy sauce to your taste preference.For a stronger flavor, let the mixture sit for a few minutes before serving.

⚠️ Précautions

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