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Zenmai Shinoda Maki

Coût $8, économiser $12

Source: Recommended by CookPal

  • 30 Min
  • 4 Portions
  • $8

INGRÉDIENTS

  • Vegetables

    • 100g boiled zenmai
    • 🥕 1 carrot

  • Protein

    • 4 sheets aburaage

  • Other

    • 15g kampyo (8 strips, 10cm each)

  • Seasoning

    • 1 tbsp sake
    • 1/2 tbsp soy sauce
    • 1/2 tbsp mirin
    • 1 tsp Japanese dashi powder
    • 🧂 1 tsp salt
    • 💧 200ml water

ÉTAPES

1

Cut the carrot into thin strips about 5mm wide. Open the aburaage sheets and pour hot water over both sides to remove excess oil, then pat dry with kitchen paper.

2

Wash the kampyo strips and rub them with 1 tsp of salt. Boil them in hot water for about 3 minutes until softened, then drain.

3

Place zenmai and carrot strips on the aburaage sheets, roll them tightly from one end, and tie each roll securely with kampyo strips. Repeat to make 4 rolls.

4

Combine all the seasoning ingredients in a pot to prepare the simmering broth.

5

Place the rolls in the pot, cover with a drop lid and the pot lid, and simmer over medium heat for 10 minutes. Remove the lids and simmer on low heat for another 3 minutes.

6

Cut each roll into 4 pieces and arrange them on a serving plate. Serve warm.

NUTRIMENTS

Par portion

🔥

180

Calories

  • 6g
    Protéines
  • 20g
    Glucides
  • 5g
    Graisses

💡 Astuces

Zenmai Shinoda Maki is a great vegetarian dish that can be served as a main course or side dish.Prepare the kampyo and aburaage ahead of time to save cooking time.Use fresh zenmai if available for a more authentic flavor.

⚠️ Précautions

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