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Nametake and Komatsuna with Scallion Ponzu Sauce

Costo $5, salva $10

Fonte: Recommended by CookPal

  • 10 Min
  • 2 Porzioni
  • $5

INGREDIENTI

  • Vegetables

    • 200g komatsuna (Japanese mustard spinach)
    • 100g nametake mushrooms
    • 1/3 stalk white part of scallion, minced

  • Seasonings

    • 2 1/2 tbsp ponzu sauce
    • 1 tsp sesame oil
    • A pinch of grated ginger

PASSI

1

Wash nametake mushrooms thoroughly and drain the water. Mince the white part of the scallion.

2

Boil water in a pot and blanch the komatsuna starting with the stems for about 1 minute until tender. Remove and cool in cold water, then squeeze out excess water. Cut into 4cm pieces.

3

Reboil the water and blanch the nametake mushrooms for 1 minute. Cool in water and drain well.

4

In a bowl, mix the minced scallion with the ponzu sauce, sesame oil, and grated ginger. Add the komatsuna and nametake mushrooms, then toss to combine.

NUTRIENTI

Per 1 porzione

🔥

80

Calorie

  • 3g
    Proteine
  • 10g
    Carboidrati
  • 3g
    Grassi

💡 Suggerimenti

This dish pairs well with rice or as a side for grilled fish.You can substitute komatsuna with spinach if unavailable.Prepare the dish fresh for the best texture and flavor.

⚠️ Precauzioni

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