Nira and Egg Yolk with Ponzu Sauce
Costo $5, salva $10
Fonte: Recommended by CookPal
- 10 Min
- 1 Porzioni
- $5
Nira and Egg Yolk with Ponzu Sauce
Costo $5, salva $10
Fonte: Recommended by CookPal
- 10 Min
- 1 Porzioni
- $5
INGREDIENTI
Vegetable
- 1 bunch (100g) of nira
Egg
- 🥚 1 egg yolk
Condiment
- 1 tbsp ponzu sauce
Seafood
- 1 packet (4g) katsuobushi
PASSI
1
Boil water in a pot and blanch the nira for about 30 seconds starting from the root. Rinse under cold water and squeeze out excess moisture. Cut into bite-sized pieces.
2
Arrange the nira on a plate, top with katsuobushi and egg yolk, then drizzle with ponzu sauce.
NUTRIENTI
Per 1 porzione🔥
120
Calorie
- 6gProteine
- 5gCarboidrati
- 8gGrassi
💡 Suggerimenti
This dish pairs well with rice or as a side for grilled meat.Use fresh nira for the best flavor and texture.Adjust the amount of ponzu sauce to your taste preference.
⚠️ Precauzioni
Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.