Bean Sprouts and Hijiki with Ume Ponzu Dressing

Name: Bean Sprouts and Hijiki with Ume Ponzu Dressing
Total time: 30 min
Yield: 2 Porzioni
Ingredients: 200g bean sprouts; 1 tbsp dried hijiki; 1 umeboshi (pickled plum); 1 tbsp ponzu soy sauce

Costo $5, salva $10

Fonte: Recommended by CookPal

30 Min
2 Porzioni
$5

Bean Sprouts and Hijiki with Ume Ponzu Dressing

Costo $5, salva $10

Fonte: Recommended by CookPal

30 Min
2 Porzioni
$5

INGREDIENTI

Vegetables
- 200g bean sprouts
Seaweed
- 1 tbsp dried hijiki
Condiments
- 1 umeboshi (pickled plum)
- 1 tbsp ponzu soy sauce

PASSI

Rehydrate the hijiki in plenty of water and drain well. Remove the pit from the umeboshi and finely chop it with a knife.

Place the bean sprouts in a microwave-safe bowl, cover loosely with plastic wrap, and microwave at 600W for 2 minutes.

Combine the hijiki, chopped umeboshi, and ponzu soy sauce with the bean sprouts and mix well.

NUTRIENTI

Per 1 porzione

🔥

Calorie

2g
Proteine
8g
Carboidrati
0g
Grassi

💡 Suggerimenti

This dish can be served cold or at room temperature, making it a great make-ahead side dish.You can substitute hijiki with other types of seaweed like wakame if unavailable.Adjust the amount of ponzu soy sauce to your taste preference.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.