Ganmodoki and Shimeji Mushroom with Grated Daikon

Name: Ganmodoki and Shimeji Mushroom with Grated Daikon
Total time: 15 min
Yield: 2 Porzioni
Ingredients: 4 small ganmodoki; 1/2 pack shimeji mushrooms; 10cm daikon, grated; 5 shiso leaves, torn; 1 myoga, thinly sliced; 3 tbsp ponzu sauce

Costo $5, salva $10

Fonte: Recommended by CookPal

15 Min
2 Porzioni
$5

Ganmodoki and Shimeji Mushroom with Grated Daikon

Costo $5, salva $10

Fonte: Recommended by CookPal

15 Min
2 Porzioni
$5

INGREDIENTI

Main
- 4 small ganmodoki
- 1/2 pack shimeji mushrooms
- 10cm daikon, grated
Garnish
- 5 shiso leaves, torn
- 1 myoga, thinly sliced
Seasoning
- 3 tbsp ponzu sauce

PASSI

Trim the root of the shimeji mushrooms and separate them. Grate the daikon and lightly drain excess water. Tear the shiso leaves and thinly slice the myoga.

Boil water in a pot, blanch the ganmodoki and shimeji mushrooms briefly, then drain.

Combine all ingredients in a bowl, add ponzu sauce, mix gently, and serve in a dish.

NUTRIENTI

Per 1 porzione

🔥

150

Calorie

8g
Proteine
12g
Carboidrati
5g
Grassi

💡 Suggerimenti

This dish is light and refreshing, perfect for a quick dinner or a side dish.You can substitute shiso leaves with parsley or omit them if unavailable.Serve immediately for the best texture and flavor.

⚠️ Precauzioni

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