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Nira and Shimeji with Ume Ponzu Dressing

Costo $3, salva $5

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porzioni
  • $3

INGREDIENTI

  • Vegetables

    • 1 bunch (100g) of nira
    • 🍄 50g shimeji mushrooms

  • Condiments

    • 1 umeboshi (pickled plum)
    • 1 tbsp ponzu soy sauce

PASSI

1

Cut the nira into 3cm pieces. Trim the root of the shimeji mushrooms and separate them. Remove the seed from the umeboshi and finely chop it.

2

Place the shimeji mushrooms and nira in a microwave-safe container in layers. Cover loosely with plastic wrap and microwave at 600W for 2 minutes. Drain any excess water and let it cool slightly.

3

Add the chopped umeboshi and ponzu soy sauce to the container and mix well.

NUTRIENTI

Per 1 porzione

🔥

50

Calorie

  • 2g
    Proteine
  • 8g
    Carboidrati
  • 0g
    Grassi

💡 Suggerimenti

You can substitute shimeji mushrooms with enoki or maitake mushrooms.This dish is best served fresh but can be stored in the refrigerator for up to a day.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.