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Katsuo and Nagaimo with Ume Dressing

Costo $8, salva $7

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Main Ingredients

    • 🐟 200g katsuo (bonito)
    • 5cm nagaimo (Japanese yam)
    • 1/2 pack kaiware sprouts

  • Seasoning

    • 2 umeboshi (pickled plums)
    • 🧂 1 tsp sugar
    • 1/2 tbsp soy sauce

PASSI

1

Trim the roots off the kaiware sprouts. Cut the nagaimo into bite-sized pieces, place them in a bag, and lightly smash them, leaving some texture. Remove the pits from the umeboshi and mash them with a knife.

2

Cut the katsuo into bite-sized pieces. In a bowl, mix the seasoning ingredients (umeboshi, sugar, soy sauce), add the katsuo, and marinate in the refrigerator for about 5 minutes.

3

Add the nagaimo to the marinated katsuo and mix. Finally, add the kaiware sprouts and gently mix everything together.

NUTRIENTI

Per 1 porzione

🔥

120

Calorie

  • 15g
    Proteine
  • 10g
    Carboidrati
  • 2g
    Grassi

💡 Suggerimenti

This dish pairs well with sake or other light alcoholic beverages.For a stronger flavor, let the katsuo marinate longer.Use fresh ingredients for the best taste and texture.

⚠️ Precauzioni

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